Jurnal Peternakan Integratif

Biogas user perceptions of biogas development in Urutsewu Village, Ampel District, Boyolali Regency

Anisa Rahmawati Solikah — 2025-06-02

Biogas is an innovation that is already known among livestock farmers. Urutsewu Village uses biogas in an effort to meet energy needs derived from cow dung, chicken dung, tofu liquid waste, and kitchen waste. The purpose of this study was to analyze the perceptions of biogas users towards the installation, economic impact, environmental impact, and social impact of biogas installation in Urutsewu Village. This research was a descriptive research with data collection conducted through direct interviews with biogas users. The source of information data was obtained from 48 respondents consisting of households that own biogas digesters and households that use non-owners of biogas digesters. The results of the study showed that 67% of biogas users knew about biogas before using it and 33% after using biogas. Respondents tended to say that biogas technology is easy to implement, easy and simple maintenance. The perception of biogas users regarding environmental impacts is that biogas technology can reduce pollution, reduce sources of disease and improve environmental quality. Biogas technology can relatively save fuel costs and is cheaper than other fuels but is not sufficient as cooking fuel. The community agrees to process waste into biogas and supports the government in biogas processing

Analysis of the Economic Value of Providing Binahong Leaves (Anredera Cordifolia) as a Substitute for Antibiotic Growth Promoter in Broiler Raising

Muhammad Naufal Tambunan — 2025-06-02

Broiler rearing requires optimal productivity which will have implications for higher income. However, broiler rearing requires innovation in maintaining their health.This study aims to determine the utilization of binahong leaves as a substitute for AGP which has an impact on the economic value of a broiler livestock rearing process. Study design used a completely randomized design (CRD) with 5 treatments and 4 replications, namely P0: no antibiotics and no infection, P1 = No antibiotics + 0.4 ml infection, P2 = commercial antibiotics + 0.4 ml infection, P3 = 7.5 gr binahong leaves / kg feed + 0.4 ml infection, and P4 = 15 gr binahong leaves / kg feed + 0.4 ml infection. The parameters observed were feed cost, feed price per body weight, economic value of feed, and income over feed cost. The results of the study were the provision of binahong leaf flour did not give a significant difference in the parameters of feed cost, and the economic value of feed. However, in the parameters of feed price per body weight and income over feed cost, the provision of binahong leaf flour had a significant effect. In conclusion utilization binahong leaves has an impact on the economic value of a broiler livestock rearing process

Organoleptic and Durability of Frozen Whole Broiler Chicken Thawed with Chitosan Edible Coating for Different Shelf Life

Yusni Khairani Tampubolon — 2025-06-02

The increase in broiler production led to an oversupply of chicken in the market while the increase in chicken consumption was not proportional to the increase in production. Therefore frozen storage is one of the alternatives to overcome this excess chicken production. This study aimed to determine the effect of chitosan edible coating concentration and storage time on the shelf life and organoleptic properties of frozen broiler chicken carcasses during the thawing process. This study used a Factorial Completely Randomized Design (RALF) consisting of two factors, namely Factor 1: differences in shelf life (1, 2, and 3 months) and factor 2: concentration of edible chitosan coating (0, 1%, 1.5%) with five replications. The parameters observed were shelf life and organoleptic properties (aroma, texture, color, and total acceptance). Data were analyzed using Two-way Analysis of Variance and further testing of the Duncan Multiple Range Test (DMRT). The results showed that chitosan concentration had a significant effect (P <0.05) on shelf life and organoleptic quality, whereas shelf life did not have a significant effect. The use of 1% chitosan gave the best results in organoleptic quality and 1.5% in slowing down broiler carcass decay. In conclusion, edible chitosan coatings can be effectively applied during thawing to extend the shelf life and maintain the quality of frozen broiler chicken meat

The Effect of Azolla Flour (Azolla microphylla) in Commercial Ration on the Performance of 75 Days Old KUB Chicken

Juli Mutiara Sihombing — 2025-07-26

Research on KUB chickens (Ayam Kampung Unggul Balitbangtan) needs to be conducted to support the progress of livestock farming in the field of poultry livestock production. This study determines the effect of giving Azolla flour in commercial rations on the performance of 75-day-old KUB chickens. The study was conducted at the Animal Biology Laboratory, Faculty of Animal Husbandry, HKBP Nommensen University, Medan in Simalingkar A Village. Pancur Batu District, Deli Serdang Regency. This study was conducted for 75 days. On days 1-7 days, commercial feed was given. At the age of 8-75 days, commercial feed was given and Azolla flour (Azolla microphilla) was added. The design used in the study was a Completely Randomized Design with four treatments and five replications, the research treatment was the comparison of azolla flour with commercial rations given for KUB chicken feed, namely Azolla flour levels of 0%, 2%, 4% and 6%. The research data were analyzed by analysis of variance. The results of the analysis showed that the provision of azolla flour with different treatments did not have a significant effect on ration consumption but had a very significant effect on body weight gain and feed conversion of 75-day-old KUB Chickens with the best treatment, namely P1 (Azolla 2%) with a Daily Body Weight Gain value of 15.81 grams/head/day and a conversion value of 3.01. In conclusion is that application of Azolla flour could improve KUB body weight gain and conversion.

Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City

Kevin Andreas Manurung — 2025-07-26

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets

Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw

Wan Ramadhani Batubara — 2025-07-27

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.

The Effect of Marinating Jungga Citrus (Citrus jambhiri lush) on Physical and Organoleptic Quality of Goat Meat

Ardiansyah Napitupulu — 2025-07-27

Goat meat is very popular in Indonesia. Goat meat is very popular in Indonesia. One method of preserving goat meat is by treating it with acid, a process known as rarit. This study aims to determine the effect of using Jungga citrus on the physical and organoleptic quality of goat meat rarity. The experimental design used in this study was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, resulting in a total of 20 experimental units: P0=0%, P1=6%, P2=12%, P3=18%. The parameters were physical quality tests, including pH and yield of goat meat, and organoleptic tests for color, aroma, taste, and texture. The results of this study indicate that marinating goat meat with Jungga citrus solution produces significantly better organoleptic results, including texture, aroma, taste, and pH. However, there were no significant differences in color and yield between treatments. The best treatment with good results was found at a dose of 18 ml of Jungga citrus (P3) with the addition of 82 ml of mineral water. This indicates that the use of Jungga citrus in marinating goat meat effectively improves organoleptic quality such as texture, aroma, and taste. However, it does not affect the color of the meat or yield, thus maintaining the color of the meat. In conclusions Jungga citrus are good for preserving goat meat into rarit.

Addition of Garlic Solution (Allium sativum) and Isolate Pediococcus pentosacceus N6 Strain on Chemical Quality and Shelf Length of Goat Meat

Sulistio Wiranda — 2025-07-27

Goat meat is one of the food ingredients of animal origin that is very beneficial for humans, because it is rich in protein, fat, vitamins and minerals. Preservation aims to protect goat meat from damage caused by various microbes such as bacteria, fungi, and so on. The use of chemical preservatives in food products is harmful to health. Therefore, research on natural preservatives that are safe for consumption by the public is needed. One natural ingredient that can be used is a garlic solution combined with Pediococcus pentosacceus strain N6. The experimental design for this study employs a Complete Randomized Design (CRD) with a 3x3 factorial pattern and three replications. As a result, there are a total of 27 experimental units. Factor I: Concentration of Garlic Solution + Pediococcus pentosacceus strain N6 P0: No Treatment, P1: Spraying using 30 ml of garlic solution + 10 ml of Pediococcus pentosacceus strain N6, P2: Spraying using 60 ml of garlic solution + 20 ml of Pediococcus pentosacceus strain N6. Factor 2: Storage time at room temperature (27°C), J1: 0 hours, J2: 24 hours, J3: 48 hours. Different doses and storage times resulted in the best meat quality in treatment P2 (60 ml garlic solution + 20 ml Pediococcus pentosacceus strain N6) with the highest average protein content of (21.88c ± 2.15) and the highest code in P2J1 (24.19g), the lowest fat content of (8.92 ± 1.59) with the lowest code in P2J3 (7.72), the lowest TPC value of (2.7 ± 1.39) with the lowest code in P2J1 (1.3), and the best color and aroma. In conclusion garlic solution combined with Pediococcus pentosacceus strain N6 could preserve goat meat