https://e-journal.unper.ac.id/index.php/BAAR/issue/feed Bulletin of Applied Animal Research 2021-09-30T10:49:00+00:00 Putri Dian Wulansari, M.P. putridian@unper.ac.id Open Journal Systems <ul> <ul> <li>ISSN: <a href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1557378539&amp;1&amp;&amp;" target="_blank" rel="noopener">2684-8007</a> (online)</li> <li>ISSN: <a style="background-color: #ffffff;" href="http://issn.pdii.lipi.go.id/issn.cgi?daftar&amp;1564640492&amp;1&amp;&amp;" target="_blank" rel="noopener">2714-5395 </a>(print)</li> <li>URL: <a style="background-color: #ffffff;" href="https://e-journal.unper.ac.id/index.php/BAAR" target="_blank" rel="noopener">https://e-journal.unper.ac.id/index.php/BAAR</a></li> <li>DOI: prefix <span class="id"><a href="https://doi.org/10.36423/baar.v3i2">10.36423</a></span></li> <li>Publication Frequency: February and September</li> </ul> </ul> https://e-journal.unper.ac.id/index.php/BAAR/article/view/797 Analisis Pendapatan dan Efisiensi Ekonomi Pada Dua Kelompok Tani Ternak Itik (KTTI) di Kabupaten Brebes 2021-09-29T10:16:22+00:00 Nunur Nuraeni Nunur nunur.umnu@gmail.com <p>The aims of this study were: 1) to determine the magnitude of income and economic efficiency as well as the differences between the duck farming business at KTTI Maju Jaya and KTTI Sumber Pangan, 2) to determine the magnitude of the effect of livestock productivity, working hours, feed costs and cage density at the Duck Farmer Group. Maju Jaya and Food Sources. The target of the research was the duck breeders at KTTI Maju Jaya as many as 27 people and at KTTI Sumber Pangan as many as 14 people. The research is located in Limbangan Wetan Village and Gandasuli Village, Brebes District, Brebes Regency. The research was conducted using a survey method, namely conducting interviews using a structured list of questions to the respondents. The results showed that the average income and economic efficiency at KTTI Maju Jaya was Rp. 49,682.04/head/year and 1.39, while in the Food Sources KTTI it is Rp. 39.820.46/head/year and 1.28. There is no difference in income and economic efficiency in the two KTTIs and multiple regression analysis shows that productivity and feed costs determine the magnitude of economic efficiency in the KTTI Maju Jaya and KTTI Sumber Pangan, both individually and as a whole. The working hours, the density of the cages and the maintenance system do not determine the amount of economic efficiency at the KTTI Maju Jaya and KTTI Sumber Pangan, both individually and as a whole.</p> <p>Keywords: duck, KTTI, income, economic efficiency</p> 2021-09-30T00:00:00+00:00 Copyright (c) 2021 https://e-journal.unper.ac.id/index.php/BAAR/article/view/798 Pengaruh Penambahan Infusa Kapulaga (Amomum Cardamomum) Pada Kefir Susu Sapi Terhadap Nilai Ph, Kadar Air, Total Padatan Dan Properti Fisik 2021-09-29T14:44:29+00:00 Hilman Fathul Hakim Hilman putridian@unper.ac.id Novia Rahayu Novia noviarahyu@unper.ac.id Putri Dian Wulansari putri putridian@unper.ac.id <p>This study aims to determine the effect of adding cardamom infusion as a natural antibacterial with cow's milk kefir in terms of chemical characteristics and physical properties. Parameters measured on chemical characteristics include pH value, water content, and total solids. For physical properties, the parameters measured were color, aroma, taste, and texture. This type of research was experimental with a completely randomized design (CRD) method with four treatments and six replications, with cardamom infusion concentrations of 5%, 10% and 15%. The results showed that the addition of cardamom infusion to cow's milk kefir had an effect on the pH value, with samples without the addition of cardamom infusion having a pH value of 4.68 while the kefir added with cardamom infusion of 5%, 10% and 15% had values ​​exceeding the standard. On the water content and total solids, the addition of cardamom infusion had an effect with an average of 88.79% and 11.20%, respectively. The addition of cardamom infusion to kefir affects the color, aroma, taste and texture, namely the higher the concentration of cardamom infusion given, the more brownish white the color of kefir, the more cardamom-flavored aroma, and the thicker the texture.</p> <p><em>Keywords: kefir, cardamom, pH, water content, total solids</em></p> 2021-09-30T00:00:00+00:00 Copyright (c) 2021 https://e-journal.unper.ac.id/index.php/BAAR/article/view/807 Pola Rantai Pasok Itik Pedaging (Studi Kasus Pada Rantai Pasok ItikCihateup (Anas platyrhynchos Javanica) Kabupaten Tasikmalaya) 2021-09-29T15:19:13+00:00 Ulfa Indah Laela Rahmah Ulfa ulfarahmah@unma.ac.id Bambang Nugraha Bambangnugraha@gmail.com Lili Adam Yuliandri LiliAdamYuliandri@gmail.com <p><em>The research was conducted in Kabupaten Tasikmalaya from May 20 to June 20, 2021. The purpose of this study was to determine the supply chain management pattern of Cihateup Duck Breeders and to analyze marketing margins and added value in the value chain in the Cihateup Duck supply chain. The object of the research is the business actors of Cihateup Duck husbandry including Breeders, Dealers or Collectors, Slaughterhouses, and culinary businesses. The research method used is the descriptive qualitative analysis method using the survey method. Determination of the sample in this study using a snowball sampling technique as many as 7 people involved in the Cihateup Duck supply chain. The variables analyzed in this study, namely the Cihateup Duck supply chain channel, cost structure, selling price, purchase price, and trading costs. The analysis used to determine the marketing value chain uses Value Chain Analysis (VCA) analysis. The results showed that the supply chain of cihateup ducks only went through one core channel from breeders to collectors and then to slaughterhouses and processed by culinary businesses until finally in the hands of final consumers. Migration of ducks from one supply chain member to another has increased costs and different marketing margins because it is influenced by maintenance costs, transportation costs, changes in live ducks into carcasses, and carcasses into finished products ready for consumption. The marketing margin of the Cihateup Duck supply chain is Rp. 12,000 for breeders, Rp. for collectors. 3,000, a slaughterhouse Rp. 10,000 and a culinary business Rp. 22,000.</em></p> <p>&nbsp;</p> <p><em>Keywords: Cihateup duck supply chain, cost structure, selling price, purchase price, trading costs and marketing margin</em></p> 2021-09-30T00:00:00+00:00 Copyright (c) 2021 https://e-journal.unper.ac.id/index.php/BAAR/article/view/809 Pengaruh Penambahan Angkak dan Lama Penyimpanan Terhadap Total Bakteri, Kualitas Kimia dan Sensoris Kebab Daging Ayam Broiler 2021-09-30T10:06:18+00:00 Devanzara Febya Yusman Devan devanzara.febya.y@mail.ugm.ac.id Edi Suryanto devanzara.febya.y@mail.ugm.ac.id Jamhari Jamhari devanzara.febya.y@mail.ugm.ac.id <p>This study aim to determine the effect of angkak addition, storage time and interaction on total bacteria, chemical (water, protein and fat) and sensory (color, taste, aroma, texture, touchness and acceptability) qualities of broiler chicken kebabs. The addition level of angkak consists of: 0, 1 and 2 percent. Total bacteria was tested at 0, 4, 8 and 12 hours. Chemical and sensory qualities were tested at 0 and 12 hours. Total bacteria and chemical data were analyzed by Completely Randomized Design (CRD) factorial pattern while sensory quality data was analyzed by Friedman Analysis. If there was differences in result would be tested by Duncan's Multiple Range Test. The results showed that angkak addition was significant on total bacteria, color, texture and acceptability of broiler chicken kebabs. Storage time was significant on total bacteria, color, texture and acceptability and significant on water, protein and fat of broiler chicken kebabs. Interaction of angkak addition and storage time was significant on total bacteria, color, texture and acceptability and significant on water and protein of broiler chicken kebabs. Angkak addition increase on water, protein, color, texture and acceptability of broiler chicken kebabs during 12 hours of storage. Total bacteria decreased by 2 percent angkak addition within acceptable limits during 12 hours of storage. The best percentage of angkak was 2 percent.</p> <p><em>Keywords</em>: <em>angkak, antibakteri, kebab, kebab daging ayam, kebab daging ayam broiler</em></p> 2021-09-30T00:00:00+00:00 Copyright (c) 2021 https://e-journal.unper.ac.id/index.php/BAAR/article/view/808 Pemanfaatan Kotoran Kambing sebagai Bahan Bakar Renewable (Gas Bio) untuk Menghindari Pencemaran Lingkungan di Desa Binangun Kecamatan Banyumas Kabupaten Banyumas 2021-09-30T10:49:00+00:00 S.A.C. Luthfi Luthfi sacluthfi@gmail.com R. Fitria sacluthfi@gmail.com N. Hindratiningrum sacluthfi@gmail.com <p>The problem faced by the "Sida Maju 1" and "Tangkas Farmers" in Binangun Village is the handling of waste that is not handled properly because the maintenance process is only piled up and of course causes environmental pollution. The purpose of this activity is to utilize the business waste belonging to the group members into a renewable energy source in the form of biogas. The method used is a consultation method that begins with an approach, then is given counseling, training and coaching and finally continuous evaluation and monitoring from the program implementer. The results of this activity are (1) knowledge, attitudes and skills to become livestock in terms of utilizing bio gas dung which can be seen from the increase in the post test value compared to the pretest by 81%; (2) the biogas produced can light the stove for 7 minutes. The conclusion of this activity is the skills of farmers in utilizing waste into useful materials. Suggestions that can be submitted is to increase the population of goats owned by members so that the volume of gas produced is greater so that its utilization is more optimal.</p> <p> </p> <p>Keywords: goat manure, bio gas</p> 2021-09-30T00:00:00+00:00 Copyright (c) 2021 https://e-journal.unper.ac.id/index.php/BAAR/article/view/689 The Effect of Giving Pineapple Extracts on Quality of Milk Tofu 2021-03-17T09:28:25+00:00 Rita Purwasih rita.purwasih@gmail.com Enceng Sobari rita.purwasih@polsub.ac.id Sri Puri Andani rita.purwasih@polsub.ac.id <p><em>This research aims to determine the effect of differences in the administration of pineapple extract on the quality of milk tofu. The benefit of this research is that it can determine the effect of different pineapple extracts on the quality of milk tofu. The experimental design used was Completely Randomized Design (CRD) with 3 treatments and 3 replications, with T0 treatment adding 35 ml vinegar acid, T1 adding Queen pineapple extract 70ml, T2 adding Cayenne pineapple extract 70 ml. The parameters observed were protein content, and hedonic tests namely color, taste, aroma, and texture. The data generated were analyzed with Analysis of Variance (ANOVA) with a significance level of 5%. The hedonic test data were analyzed using Kruskal Wallis. If there is a real effect, followed by Duncan's test. The results obtained are that there are differences in the administration of pineapple extract on the taste and texture of tofu milk. Tofu milk with the addition of 70 ml Queen pineapple extract (T1) is the best treatment.</em></p> <p><em>Keywords: bromelin, hedonic, quality, pineapple, protein, tofu.</em></p> 2021-09-30T00:00:00+00:00 Copyright (c) 2021 Bulletin of Applied Animal Research