ANALISIS POTENSI DAYA DUKUNG LAHAN UNTUK PENGEMBANGAN SAPI POTONG DI KAWASAN PAKAKAAN KABUPATEN MINAHASA

ANALYSIS OF LAND CARRYING CAPACITY AND ITS POTENCY FOR BEEF CATTLE DEVELOPMENT IN PAKAKAAN MINAHASA REGENCY. This study has been conducted in The PAKAKAAN, Minahasa Regency on February 2nd - April 5th 2014. The study aimed to: identify and calculate the carrying capacity of the land as a source of forage feed. Method of analysis that used in this study was descriptive analysis, where the research locations was selected by purposive sampling method, with consideration that the area is agropolitan region, in which beef cattle as the main commodity. Data collected were included secondary data. Secondary data were from: a) Minahasa Statistics Center Bureau, b) the Department of Agriculture, Livestock and Agriculture Service of Minahasa, c) reading material and results of research published by official agencies. The source of the data that is; a) the stakeholders (farmers / ranchers, merchants, butcher, retailers and consumers of beef) b) experts / specialists (college / Toma) c) SKPD and related agency in Minahasa. The data was then processed and analyzed through the calculation land capacity index. Pakakaan is a region defined by the government Minahasa as an Agropolitan region where its main commodity is beef cattle. This region has an area extent of about ​​356.68 km2, which spread in 10 sub-districts. By 2013 the population in the region were 106.270 inhabitants, the population density per districts amounted to an average 298 people/km2 (Department of Agriculture and Minahasan Livestock and Agriculture Service, 2014). The land area extent in the region was 32.010 hectares, with the total number of agricultural households (HH) were 27.264, the density was 1.77 ha/HH. Cattle population in the year 2013 as many as 10.581 heads, thenumber of cattle farmers were 4.038, which means the averageof cattle ownership was 2.62 heads/farmer, and the beef cattle density was 29.67 heads/km2. The results showed that with a land area of ​​32.010 hectares will be able to produce forage for cattle in the amount of 11.541 tonnes per year, while the roughage can be generated by 123.934 tonnes per year. These means that the average of feed potential availability as much as 135.484 tonnes per year. Based on the livestock unit analysis, the animal unit (AU)of cattle population was 8.040 AU, in which the total capacity of cattle was 118.846AU/year, when it subtracted by the recent  total cattle population there, hence the development potential was 108.740 AU per year. It is concluded:1)the land carrying capacity index (CCI) for the development of beef cattle in the Pakakaan region was in the category of "safe" with a value of>2,   Keywords : beef cattle, animal unit, capability index

PENAMPILAN PRODUKSI TERNAK BABI GROWER YANG MENGGUNAKAN TEPUNG KULIT KOPI SEBAGAI BAHAN PENGGANTI SEBAGIAN DEDAK HALUS PADA PAKAN

GROWER PRODUCTION PERFORMANCE USE FLOUR COFFEE PULP AS SUBSTITUTION MATERIALS TO A PARTS OF FINE BRAN ON FEED. Various feed ingredients or waste that have not been utilized for example the skin of coffee fruit can be an alternative feed ingredient source of crude fiber see its content in the skin of the fruit coffee is 33.60%. North Sulawesi, especially Bolaang Mogondow, which is a center of coffee plantation, has a plantation area of 4,097.7 ha, with coffee production reaching 2,135.46 tons of raw material which has not been separated between coffee fruit with its leaves and stems. After the separated coffee fruit obtained as much as 1,288.22 tons per year. Coffee fruit is processed to separate between the seeds and skin after separated obtained by the skin of coffee fruit as much as 448,449 tons. The appearance of production by looking at weight gain, the amount of consumption and the efficiency of feed use is part of the requirement to see the production capability of pigs. The study was conducted for 66 days consisting of 52 days of data collection period and 2 weeks preliminary collecting data aims to determine the effect of coffee skin use as a substitute of some fine bran on the production performance of the grower pigs to the finisher. The study used 16 male and female pigs grower period aged 12-16 weeks descent kinds Yorkshire and Landrace. Randomized block design with four levels of treatment that is 0, 25%, 50%, 75% coffee pulp as a partial replacement of fine bran in 4 groups. Differences in body weight is a replication of the study. The result of analysis of variance (ANOVA) showed that the powder of coffee husk as substitute of bran to the weight gain gave real effect (P 0.05) Feed gave a real effect. The result is the use of coffee leaf powder as a substitute of some fine bran in grower pigs until finisher can provide good growth and efficient use of good feed.Keywords: Phase grower, finisher, flour coffee ski

KEUNTUNGAN USAHATANI PADI SAWAH DAN TERNAK ITIK DI PESISIR DANAU TONDANO KABUPATEN MINAHASA

ABSTRACT   FARM PROFIT OF DUCK AND PADDY-WET FIELD AROUND TONDANO LAKE OF MINAHASA REGENCY, NORTH SULAWESI. The population majority inhabiting around Tondano Lake planted paddy-wet filed and raised duck animal. Mono culture system of this plant without diversification of other plants decreased its plant productivity. Increasing income of household farmers by combination of duck integration farm affected conservation of the environmental farm. The objective of this research was to analyze farm profit by combination of paddy-wet field and duck animal of household farmers around Tondano Lake. Data were collected using survey method by observing directly on the paddy-wet field location around Tondano Lake. Types of data were time series and cross section. Samples of household farmers used in this study were defined using simple random sampling. The respondents were defined by purposive sampling method with the criteria of them to have the combination farm of paddy-wet field and duck animal. Based on this criterion, there were ten respondents. The incomes of farm combination between paddy-wet field and duck animal were IDR 75,546,633 per year with the total cost of IDR 26,532,737 per year. Data analysis of income was done by π/C ratio analysis. Results showed that the π/C ratio value was 1.54. It can be concluded that farm combination of paddy-wet field and duck animal yield profit of more than 1 of the π/C ratio, implying that farm diversification system should be applied by household farmers.   Keyword: Profit, paddy-wet field, duck animal, farm diversification system

PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK GELATIN KULIT KAKI AYAM

THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference  concentration acetic acid solution had high significant effect (P<0.01) on the the  yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between  4.30 to 5.76,  gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, viscosity, gel strength and pH value of Indonesian National Standard gelatin.   Key words : Acetic acid,  Gelatin and  Chicken legs ski

FESES TERNAK SAPI SEBAGAI PENGHASIL BIOGAS (BEEF CATTLE FECES AS PRODUCING BIOGAS)

Tujuan penelitian adalah mengkaji pemanfaatan feses ternak sapi sebagai biogas. Penelitian ini menggunakan analisis deskriptif. Variabel penelitian yang diamati adalah volume gas dengan data pendukung pH. Hasil penelitian selama 35 hari menunjukkan bahwa total volume biogas yang diperoleh adalah 129.396,26 ml dan nilai rata-rata pH berkisar antara 6,0-7,0. Gas yang dihasilkan dalam penelitian ini selanjutnya dilakukan pengujian. Hasil yang diperoleh bahwa gas dapat menyala dengan konstan dan berwarna biru terang. Selanjutnya biogas diaplikasikan untuk memasak selama 18 menit. Dari hasil pengujian untuk mendidihkan air sebanyak 2 liter, membutuhkan waktu 15 menit dan gas yang dipakai sebanyak 95.066,64 ml. Selanjutnya, untuk memasak satu butir telur membutuhkan waktu memasak selama 3 menit dan gas yang dipakai sebanyak 17.164,81 ml. Kesimpulan pada penelitian ini bahwa pemanfaataan feses ternak sapi dapat menghasilkan biogas sebanyak 129396,26 ml, untuk memasak yang terpakai 112.231,45 ml dengan waktu memasak 18 menit dan dapat menggantikan sumber energi konvensional seperti minyak tanah dan kayu bakar

Potensi Bakteri Asam Laktat Hasil Isolasi Dari Fermentasi Spontan Susu Kambing Lokal Sebagai Bakteri Probiotik Untuk Produksi Minuman Fungsional Yoghurt Susu Kambing

Probiotik adalah mikrobia hidup yang bila dikonsumsi akan menimbulkan efek terapeutik pada tubuh dengan cara memperbaiki keseimbangan mikroflora dalam saluran pencernaan. Makanan fungsional probiotik memberikan ruang bagi berkembangnya industri pangan, dengan menggunakan konsep probiotik. Pemanfaatan probiotik dapat dilakukan dengan berbagai ragam aplikasi agar dapat menguntungkan baik bagi kesehatan manusia ataupun hewan ternak. Minuman fungsional yang dibuat baik secara moderen maupun secara tradisional mempunyai potensi untuk pemeliharaan kesehatan. Bakteri probiotik dapat diperoleh dari berbagai sumber, diantaranya dari susu yang difermentasi secara spontan. Isolat probiotik yang diperoleh dapat diaplikasikan kembali pada bahan asal dengan fermentasi terkendali, sehingga fermentasi yang diinginkan menghasilkan produk pangan fungsional dan memberikan dampak positif bagi kesehatan. Tujuan penelitian adalah untuk mendapatkan isolat bakteri probiotik dari susu kambing hasil fermentasi spontan dan mempunyai kemampuan sebagai inokulum untuk fermentasi yoghurt susu kambing sebagai pangan fungsional. Penelitian dilaksanakan pada bulan September 2011 - Oktober 2013. Penelitian Tahap I dilaksanakan di Laboratorium Mikrobiologi Pusat Studi Pangan dan Gizi (PSPG), UGM, penelitian Tahap II di laboratorium Bioteknologi Pusat Studi UGM. Penelitian Tahap III di Laboratorium Mikrobiologi Pusat Studi Pangan Gizi UGM, penelitian Tahap IV dan V dilaksanakan di Laboratorium Mikrobiologi Pusat Studi Pangan dan Gizi UGM serta Laboratorium Gizi Pusat Studi Pangan dan Gizi UGM

KAJIAN SIFAT FISIK DAN ORGANOLEPTIK PENGGUNAAN BEBERAPA JENIS FILLER TERHADAP SOSIS DAGING BABI

Tujuan dari penelitian ini untuk menemukan dan menentukan jenis dan konsentrasi filler yang berbeda untuk menghasilkan sosis daging babi yang dapat diterima oleh konsumen ditinjau dari segi fisik, dan organoleptik. Sosis merupakan salah satu produk olahan yang dapat digunakan sebagai bentuk pengolahan daging segar dan dapat meningkatkan nilai gizi.. Penelitian ini telah dilakukan pada tanggal 20 Juli sampai 20 Agustus 2010 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Sam Ratulangi Manado. Materi penelitian yang digunakan terdiri dari daging dan lemak babi sebanyak 5400 gram, bahan pengikat (susu krim), 3 jenis filler yaitu tepung tapioka, tepung maizena dan tepung sagu, dan juga bumbu-bumbu. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 9 perlakuan dan 3 ulangan dan pengukuran dengan metode Hedonik dengan menggunakan skala Hedonik. Data dianalisa dengan menggunakan Analysis of Variance dan jika terdapat perbedaan diantara perlakuan maka dilanjutkan dengan uji Beda Nyata Jujur Hasil penelitian ini menunjukan bahwa sosis yang menggunakan jenis tepung tapioka pada konsentrasi 9% menghasilkan sosis daging babi yang memperlihatkan sifat fisik dan organoleptik yang lebih baik dibandingkan dengan perlakuan yang lain. Secara umum semua filler yang digunakan dapat diterima oleh panelis dan didukung oleh sifat fisik dan kimia. Dari hasil penelitian ini dapat disimpulkan bahwa sosis yang menggunakan jenis filler tepung tapioka pada konsentrasi 9 % menghasiulkan sosis daging babi yang memperlihatkan sifat fisik dan organoleptik yang lebih baik dibandingkan dengan perlakuan yang lain

SIFAT FISIKO-KIMIA DAN MUTU ORGANOLEPTIK BAKSO BROILER DENGAN MENGGUNAKAN TEPUNG UBI JALAR (Ipomoea batatas L)

Penelitian ini bertujuan untuk mengetahui  efek berbagai prosentase tepung ubi jalar terhadap sifat fisiko-kimia dan mutu organoleptik bakso broiler. Variabel yang diamati adalah sifat fisik dan Sifat Organoleptik bakso. Data untuk semua peubah dianalisis menurut prosedur analisis ragam (ANOVA) dari Rancangan Acak Lengkap  dan untuk mengetahui perlakuan mana yang berbeda nyata secara statistik dilakukan pengujian dengan Uji Wilayah Berganda Duncan. Untuk uji organoleptik digunakan metode Scoring Deffrent test dengan jumlah panelis 35 orang. Hasil penelitian ini menunjukan bahwa penambahan presentase tepung ubi jalar hingga 20% berpengaruh sangat nyata (P&lt;0.01) terhadap Daya Mengikat Air dan Kadar Air. Tapi tidak berpengaruh nyata (P&gt;0.05) terhadap pH. Hasil Organoleptik menunjukkan bahwa perlakuan memberikan pengaruh yang sangat nyata (P&lt;0.01) terhadap tekstur, kekenyalan, dan citarasa. Tapi tidak berpengaruh nyata (P&gt;0.05) terhadap aroma. Berdasarkan hasil penelitian dan analisa data dapat disimpulkan bahwa penambahan tepung ubi jalar sebagai filler hingga prosentase 20% menghasilkan bakso broiler dengan sifat fisiko-kimia yang baik dan secara organoleptik  dapat diterima oleh konsumen

PENGARUH WAKTU PERENDAMAN DALAM LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN CEKER AYAM

ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time  had no significant  effect (P&gt; 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P&lt;0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid,  Gelatin, Chicken  cla