Anoa: Journal of Animal Husbandry

Motivasi Peternak Sapi Bali dalam Menggunakan Sistem Bagi Hasil Di Desa Bambangan Kecamatan Malunda Kabupaten Majene

Astati Astati — 2024-08-20

This study aims to determine the characteristics of Balinese cattle breeders in using the profit-sharing system in Bambangan Village, Malunda District, Majene Regency and the factors that affect the motivation of Balinese cattle farmers in using the profit-sharing system in Bambangan Village, Malunda District, Majene Regency. This research was carried out from October to November 2023, in Bambangan Village, Malunda District, Majene Regency. The number of population in this study is 100 breeders who are spread in the location, so sampling is carried out using the slovin formula with an error rate of 10%, the sample obtained is 50 breeders. This type of research is quantitative descriptive, namely research that explains capital limitations, risk sharing, knowledge and access to the market in Bambangan Village, Malunda District, Majene Regency. Data collection using a questionnaire applied the Likert Scale. The data analysis used was Multiple Linear Regression. The results of the study showed that the characteristics of Balinese cattle breeders in Bambangan Village, Malunda Kabuaten Majene District, including age, gender, education level, livestock experience and the number of livestock ownership as a whole affect the business carried out by the breeder. Based on multiple linear regression analysis, the motivation of Balinese cattle farmers in using the profit-sharing system in Bambangan Village, Malunda District, Majene Regency was influenced by 3 factors, namely capital limitation (X1), significance value 0.000 < 0.05 T, count 6,901, risk division (X2), significance value 0.046 > 0.05 T, count 2,057 and knowledge (X3) significance value 0.002 < 0.05 T count 3,292. Meanwhile, access to the market (X4) has a significance value of 0.078> 0.05 T calculated -1,801 has no effect (real) on the motivation of farmers who share profits.

Aktivitas Senyawa Antioksidan Ekstrak Kulit Manggis Pada Sosis

Andi Baramula — 2024-08-20

The addition of natural ingredients to sausages improves their quality. Mangosteen rind which contains aromatic substances and antioxidants can be used as a supplement. The aim of this research was to determine the activity of antioxidant compounds from mangosteen peel extract in sausages. This research took place in April 2024 at the Animal Products Technology Laboratory, Hasanuddin University, Biringkanaya District, Makassar City, South Sulawesi, continued with Organoleptic and Antioxidant Tests. This research used a Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications. The samples used in this Antioxidant Test were 4 types of sausages with the addition of mangosteen rind extract consisting of P0 (mangosteen rind extract), P1 (10% mangosteen rind extract), P2 (15% mangosteen rind extract), P3 (20% rind extract mangosteen). Data obtained from the laboratory will be analyzed using ANOVA, and if the results obtained are significant, it will be continued with the Duncan test. Based on the results of the variance analysis that has been carried out, based on the results, the research that has been carried out can be concluded that. Making sausages with the addition of mangosteen peel extract has a significant effect on the hedonic quality test of taste and antioxidants mangosteen peel extract, the higher the level of anti-oxidants it has. Antioxidant levels were found in P3 treatment (21.44).

Pengaruh Karakteristik Sosial Ekonomi Terhadap Skala Usaha Sapi Potong Di Desa Itterung Kecamatan Tellusiattinge

Maryam Maryam — 2024-08-20

Business scale is one of the keys to developing livestock businesses to support the national meat self-sufficiency program. If the scale of the farmer's business increases, the cattle population will also increase. This research aims to determine the influence of socio-economic characteristics on the scale of beef cattle businesses in Itterung Village, Tellusiattinge Regency. This research was conducted from July to August 2021 with the consideration that in Itterung Village, the population of cattle is largest. The type of research used is explanatory quantitative research. The number of breeders in Itterung Village was 72 people selected as research samples. This research method uses data analysis using the F test and t test using a multiple linear regression model with the help of the SPSS 23 program. The research result show that capital (X1), land (X3), food (X4), education level (X6 ), number of family members (X7), farmer experience (X8), and farmer motivation (X9) have a significant effect P<0.005 on the scale of beef cattle farming business (Y) while livestock breeds (X2), age (X5), perception of farming (X10), extension intensity (X11) and livestock ownership status (X12) have no significant effect P>0.005 on the scale of beef cattle farming business (Y).

Perendaman Menggunakan Ekstrak Buah Mengkudu (Morinda Citrifolia L.) dan Pengaruhnya terhadap Sifat Fisik Daging Kuda Lokal yang Telah Dibekukan

Ayu Lestari — 2024-08-20

Meat that has been frozen will experience a decline in physical quality, so to keep its physical properties in good condition, processing technology is needed to maintain the physical properties of horse meat. The aim of the research was to determine the effect of soaking using noni fruit extract (Morinda citrifolia l.) on the physical properties of frozen local horse meat. The research method used was a completely randomized design with 4 treatments and 3 replications. Factor A concentration of noni fruit extract (Morinda citrifolia L.) was 0% (A0), 10% (A1), 15% (A2) 20% (A3) with a soaking time of 30 minutes. Data analysis used Analysis of Variance (ANOVA) and the Honest Significant Difference (BNJ) test. Based on the results of research regarding the effect of soaking local horse meat with noni fruit extract at different concentrations using meat that had been frozen, the results were obtained that soaking with noni fruit extract had no effect on the water holding capacity, breaking strength of the meat and pH, but had a very significant effect on shrinkage cook frozen local horse meat.

Kadar Protein dan Lemak Bakso Daging Ayam Petelur Afkir Dengan Penambahan Ekstrak Buah Patikala (Etlingera Elatior)

Irmawaty Majid — 2024-08-20

Patikala (Etlingera elatior) is a local spice has a fairly high nutritional value, so it has the potential to contribute to improving nutritional values such as protein and fat in processed meal pro duccts such as meatballs. This study aims to determine the protein and fat content of meatballs from culled laying hens with the addition of patikala fruit extract. This research method used a Completely Randomized Design (CRD) cocsisting of 5 treatments and 4 replications. Namely P0 (200 g chicken meat without patikala fruit ekstract), P1 (chicken meat 200 g + 25% Patikala fruit extract), P2 (chicken meat 200 g + 50 % Patikala fruit extract), P3 (chicken meat 200 g + 75% Patikala fruit extract), P4 (chicken meat 200 g + 100% Patikala fruit extract), The data Analiysis used was Analiysis of varians (ANOVA) with Least Significant Doffrent Test (BNT). The parameters used in this study were protein content and fat content. The results of this study indicate that the utilization of Patikala fruit extract to meatballs from culledl laying hens did not have a significant effect (P>0,05) on the protein and fat content of meatballs from culedl laying hens