Pengaruh Penggunaan Beberapa Jenis Filler terhadap Palatabilitas Nugget Itik (Anas javanica)

Proses pembuatan nugget itik selain bahan cacahan daging dan bumbu, ditambahkan juga bahan pengisi (Filler). Tujuan penambahan bahan tersebut adalah untuk memperbaiki cita rasa, tekstur dan kekenyalan, membuat warna lebih menarik, mengurangi penyusutan pada produk akhir, meningkatkan karakteristik irisan produk, serta dapat memberikan keuntungan dengan mensubstitusi sebagian daging. Beberapa jenis tepung berpati yang dapat digunakan sebagai filler adalah tepung sagu, tepung jagung, tepung beras putih, tepung beras ketan. Tujuan penelitian ini adalah untuk menganalisis sifat dan karakteristik dari beberapa jenis filler pada nugget daging itik dan sejauh mana pengaruhnya terhadap palatabilitas panelis. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Lengkap dengan empat perlakuan dan ulangan sebanyak 35 (panelis), dan pengukuran data menggunakan metode organoleptik yaitu uji hedonik dengan menggunakan skala hedonik. Sebagai perlakuan adalah penggunaan beberapa jenis filler pada nugget daging itik, yaitu: T1 menggunakan tepung sagu, T2 menggunakan tepung jagung, T3 menggunakan tepung beras putih, T4 menggunakan tepung beras ketan. Pengujian organoleptik dilakukan dengan menggunakan 35 panelis tidak terlatih dengan variabel yang diamati yaitu palatabilitas terdiri dari citarasa, tekstur dan kekenyalan. Hasil penelitian ini menunjukkan dari rataan uji organoleptik untuk kriteria citarasa, hasil analisis keragaman menunjukkan perbedaan yang sangat nyata (P<0,01). Kriteria tekstur hasil analisis keragaman menunjukkan perbedaan yang sangat nyata (P<0,01). Kriteria kekenyalan hasil analisis keragaman menunjukkan perbedaan yang sangat nyata (P<0,01). Kesimpulan dari penelitian ini adalah penggunaan filler tepung jagung dan tepung beras putih serta tepung beras ketan menghasilkan nugget daging itik yang baik dan di terima oleh panelis tetapi tepung sagu lebih disukai

PEMANFAATAN TEPUNG MANURE HASIL DEGRADASI LARVA LALAT HITAM (Hermetia Illucens L) TERHADAP PERFORMANS AYAM KAMPUNG FASE LAYER

UTILIZATION OF MANURE DEGRADED BY BLACKFLIES LARVAE (HERMETIA ILLUCENS L) ON THE PERFORMANCE OF LAYING NATIVE CHICKEN. Native chicken is one of the livestocks that have been widely used for source of protein. It has already been maintained everywhere in Indonesia. Native chickens is widely kept for eggs because it contains good nutrients for human beings. One of the source of rations for native chicken is manure flour from the degradation of the blackflies larvae (MHD flour). This feed material contains a good nutritional value for this chicken. In this study the results of the degradation of manure blackflies larvae processed into flour and added into the rations with the aim to know the consumption of rations, egg production and rations conversion of native chicken. 40 native chickens females aged 56 weeks had been used.Baterry system cages of 50x50x75 cm in size was used to kept the native chickes. Placement of chicken in each unit was done randomly. A randomized complete design (RAL) with 4 treatment and 5 replications was used as design methods (Steel and Torrie, 1991). Each replication using native chickens age 56 weeks with the following treatments: R0 = 0% flour MHD: R1 = 5% flour MHD: R2 = 10% flour MHD: R3 = 15% flour MHD. The variable measured is the sum of rations consumption, egg production and rations conversion. The results obtained showed that there was highly significant difference (P 0.05) between treatmens and rations conversion. It can be concluded that as much as 15% of the MHDcan be used in chicken rations. Keywords: Native Chicken, Black Flies, MHD flour

KAJIAN APLIKASI TEKNIK INSEMINASI BUATAN DALAM PENINGKATAN GENETIK BOBOT BADAN TERNAK SAPI PERANAKAN ONGOLE DI SULAWESI UTARA

THE STUDY OF ARTIFICIAL INSEMINATION APPLICATION ON GENETIC IMPROVEMENT OF LIVE WEIGHT IN ONGOLE GRADE CATTLE AT NORTH SULAWESI PROVINCE. This research was conducted to evaluate the effective application of artificial insemination compared with natural breeding on genetic improvement by grading up system involving semen sourced from Ongole bull for the Indonesian-grade cattle at rural areas in Minahasa regency of North Sulawesi province, Indonesia. Data on animal live weight were collected from all cows (n= 404) kept by the traditional household farmers. Data of the cows were corrected by adjusting for the six years old of age. Breeding of beef genetic ancestors used the natural breeding (NB) and the artificial insemination (AI), divided into three cow groups with the first group of NB-mating without grading up (G0 cows), the second group of AI-mating with grading up using semen of Ongole bull for the first generation (G1 cows), and the third group of AI-mating with grading up using semen of Ongole bull for the second generation (G2 cows). The genetic improvements from breeding program of each G0, G1 and G2 were analyzed involving the selection intensity (i), the accuracy of selection (r), the genetic standard deviation of the trait under selection (SDg), and the generation interval (L) expressed in years. Results of this study showed that the critical components was the genetic development of local beef cattle by grading up using semen of the selected elite Ongole bull mated by AI method producing G2 in North Sulawesi province of Indonesia. This method increased genetically four hundred percents of live weight per year under 48% to 10% proportions of elite cows at the truncation points from the animal population compared with those of the natural mating of G0 in increasing genetic development for animal genetically live weight per year.Key Words: artificial insemination, genetic development, Indonesian local-grade cattle, Ongole breed bul

PENGGUNAAN TEPUNG LIMBAH LABU KUNING (Cucurbita moschata) DALAM PAKAN AYAM PETELUR TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

UTILIZATION OF YELLOW PUMPKIN WASTE PRODUCT (Cucurbita moschata) IN RATION OF LAYING HENS ON INTERNAL EGG CHARACTERISTICS. The aim of this research is to know the effect of the use of yellow pumpkin flour/waluh (cucurbita moschata) in laying chicken feed against egg white index, egg yolk index, and yolk color. This study used 100 laying chickens aged 42 weeks. This research was conducted at Animal Product Technology Laboratory, Faculty of Animal Husbandry of Sam Ratulangi University. The observed variables consisted of egg white index, yolk index and yolk color. The method used is a complete randomized design consisting of five treatments and 5 replications. The treatment is the replacement of yellow pumpkin flour, with each treatment is R0 = Basic ration without using yellow pumpkin flour, R1 = Ration 98% 2% yellow pumpkin flour, R2 = base ration 96% + 4% yellow pumpkin flour, R3 = base ration 94% + 6% yellow pumpkin flour, R4 = base ration 92% + 8% yellow pumpkin flour. The results showed that the use of yellow pumpkin flour at level 2%, 4%, 6%, and 8% in the ration gave no significant effect (P> 0.05) on egg white index, yolk index, and yolk color. The conclusion is that the use of pumpkin flour waste up to 8% level in laying chicken feed gives the same result to egg white index, yolk index and yolk color.Key words: Pumpkin waste, egg, hen