Identifikasi Keragaman Kualitatif dan Kuantitatif Kambing Perah Ettawa dan Peranakan Ettawa di Kelompok Ternak Simpay Tampomas Sumedang

2025-02-05T03:34:19+00:00

Livestock quality standards, especially dairy goats, can be measured based on qualitative and quantitative characteristics. The purpose of this study was to determine the diversity of qualitative and quantitative values of various ettawa goats and ettawa crossbreeds after PMK in the Simpay Tampomas Sumedang livestock group. The study used ettawa goats and ettawa crossbreeds of various ages, namely 12 months and 23 months, taken from the farmer group. The research method used was descriptive qualitative and quantitative. The qualitative and quantitative variables observed included fur color, horn shape, ear shape, body length, chest circumference, and height. The results showed that the qualitative characteristics of ettawa goats aged 12 and 23 months produced the same fur color, horn shape and ear shape as well as ettawa crossbreed goats. However, there are differences between the two types of goats. Quantitative characteristics in ettawa goats aged 12 months and 23 months resulted in differences in average body length, chest circumference, and height as well as ettawa crossbreed goats with different ages. There is no difference in the qualitative characteristics of Ettawa goats of various ages as well as Ettawa crossbred goats, but there are differences between the two types of goats and quantitative characteristics provide differences between the two goats based on age.

Keywords: qualitative, quantitative, dairy goats, simpay tampomas.

Penambahan Sari Kunyit (Curcuma Longa) dan Temulawak (Curcuma Zanthorrhiza) Terhadap Mutu Organoleptik dan Derajad Keasaman pada Telur Asin Itik

2025-01-31T03:11:55+00:00

Duck eggs contain water, protein, fat, carbohydrates, vitamins, minerals, and antioxidants, which are very easily digested compared to other eggs. However, eggs are easily damaged, so they cannot be stored for a long time. So, the innovation in making salted duck eggs by adding turmeric powder and temulawak to the salting process is expected to provide a different taste and also improve the quality of salted duck eggs. This study aims to determine the effect of adding turmeric and temulawak powder on the sensory quality and acidity (pH) of salted eggs. The ingredients used in the research were 100 duck eggs, salt, water, turmeric, and temulawak. The research was carried out using a completely randomized design (CRD) with five treatments, each of which was repeated five times. The treatments in this study were different additions of turmeric powder and temulawak in a ratio of 1:1, 0%:0% (T0); 5%:5% (T1); 10%:10% (T2); 15%:15% (T3); and 20%:20% (T4). The results of this study showed that the addition of turmeric and temulawak with significantly different concentrations (P < 0.01) affected the taste of salted eggs, whereas the pH, aroma, yolk color, and level of salted eggs showed findings that were not significantly different (P > 0.05).

Kata kunci : Dug egg, Organoleptic, pH, Temulawak, Tumeric.

Bulletin of Applied Animal Research

Identifikasi Keragaman Kualitatif dan Kuantitatif Kambing Perah Ettawa dan Peranakan Ettawa di Kelompok Ternak Simpay Tampomas Sumedang

Penambahan Sari Kunyit (Curcuma Longa) dan Temulawak (Curcuma Zanthorrhiza) Terhadap Mutu Organoleptik dan Derajad Keasaman pada Telur Asin Itik