Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan https://jai.ipb.ac.id/index.php/ipthp <p align="justify"><img src="/public/site/images/fapetipb/cover_iptp.jpg" alt="" width="178" height="211" align="left"></p> <p>&nbsp;</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan (Journal of Animal Production &amp; Processing Technology)<br><br>ISSN : <a href="https://portal.issn.org/api/search?search[]=MUST=notcanc,notinc,notissn,notissnl=%222303-2227%22&amp;search_id=2228944">2303-2227</a></p> <p>eISSN : <a href="https://portal.issn.org/api/search?search[]=MUST=notcanc,notinc,notissn,notissnl=%222303-2227%22&amp;search_id=2228944">2615-594X</a>&nbsp;<br><br>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan is published three times a year in January, June, and October by Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with <a href="https://drive.google.com/file/d/1bhEFBz8AGbtAQLiAsFH_Lyx_QN0L7LBm/view?usp=sharing">Animal Scientist's Society of Indonesia (HILPI)</a>. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan as the open access journal has been indexed by <strong>Garuda, PKP Index, Indonesian Publication Index (IPI),</strong>&nbsp;<strong>EuroPub,</strong> <strong>Science and Technology Index (SINTA),&nbsp;</strong>and&nbsp;<strong>Google Scholar</strong>.</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan is currently an accredited journal under <strong>SINTA 3</strong> category by National Journal Accreditation (ARJUNA) under Ministry of Research, Technology, and Higher Education, Republic Indonesia as stipulated in the Decree No. 30.EKPT/2019.</p> <p>Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan&nbsp;receives manuscripts encompass a broad range of research topics :&nbsp;livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock.</p> Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI) en-US Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 2303-2227 Use of Water Hyacinth and Fermented Fruit Waste as BSF (Black Soldier Fly) Media on The Quality of BSF Maggot Flour https://jai.ipb.ac.id/index.php/ipthp/article/view/34439 <p><span class="fontstyle0">This study aims to assess BSF maggot flour’s quality using water hyacinth growing media and fermented<br>fruit waste using EM-4 and molasses. Held a total of 70 g of baby maggot was in the temple for 15 days.<br>Eldest the feed used using fermented water hyacinth and fermented fruit waste with four treatments<br>consist of P0= 0% fermented water hyacinth+ 100% fermented fruit waste, P1= 25% fermented water<br>hyacinth+ 75% fermented fruit waste, P2= 50% fermented water hyacinth+ 50% fermented fruit waste,<br>and 75% fermented water hyacinth+ 25% fermented fruit waste. The design of the experiment uses a<br>completely randomized design (CRD). The results showed that substitution of feeding 25% fermented<br>water hyacinth+ 75% fermented fruit waste influenced the yield of BSF maggot flour (P &lt;0.05), and there<br>was no effect on the pH quality of Maggot BSf flour (P&gt; 0.05). The best results’ (substitution of feeding<br>25% fermented water hyacinth+ 75% fermented fruit waste) has proximate content of dry matter<br>89%, ash 11%, crude protein 35.5%, crude fat 12%, calcium 7%, nitrogen-free extract material 7%,<br>metabolist energy 2939.64 kcal/ 100 g.</span> </p> F. Ardiansyah E. Susanto Wahyuni Copyright (c) 2021-01-31 2021-01-31 9 1 1 6 10.29244/jipthp.9.1.1-6 Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang https://jai.ipb.ac.id/index.php/ipthp/article/view/34440 <p><span class="fontstyle0">Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocins<br>can be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)<br>is bactericidal against gram positive and gram negative bacteria. The purpose of this study was to<br>analyze the bacteriocins produced by </span><span class="fontstyle2">Lactobacillus plantarum </span><span class="fontstyle0">in chicken meat and determine the level<br>of the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also the<br>duration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying in<br>chicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. This<br>study used a factorial completely randomized design with three replications. Plantaricin concentration<br>against pH and a</span><span class="fontstyle0" style="font-size: 6pt;">w </span><span class="fontstyle0">values were significantly different (P&lt;0.05). The test result of storage duration against<br>water content were significantly different (P&lt;0.05). Treatment of plantarisin IIA-1A5 10% to maintain<br>the condition of chicken meat was better than treatment without the adding plantarisin.</span> </p> Y. Nurraifah I. I. Arief N. Ulupi Copyright (c) 2021-01-31 2021-01-31 9 1 7 14 10.29244/jipthp.9.1.7-14 Keragaman Gen Growth Hormone Receptor (GHR) Ekson 10 pada itik Sikumbang Janti https://jai.ipb.ac.id/index.php/ipthp/article/view/34441 <p><span class="fontstyle0">Growth Hormone Receptor </span><span class="fontstyle2">(GHR) gene play important roles in duck performances due to their crucial<br>functions in growth and has been considered as a candidate gene for growth traits. This reasearch was<br>aimed to indification polymorphism of </span><span class="fontstyle0">Growth Hormon Receptor </span><span class="fontstyle2">(GHR) gene in Sikumbang Janti duck<br>and this study used 68 blood duck. </span><span class="fontstyle0">Polymerase chain reaction </span><span class="fontstyle2">(PCR) and sequencing analysis were<br>conducted to detect SNP existence in exon 10 of GHR gene. The result of this study showed that was<br>found two SNP at g.1112 A&gt;G and g.1304 C&gt;T with transision mutation in exon 10 GHR gene. Genotypes<br>found in the g.1112 A&gt;G were AA and GG with types of Allele A and G. Genotypes found in the g.1304<br>T&gt;C the were TT and CC with types of Allele T and C. Polymorphism of GHR gene were polymorphic<br>and Population of Sikumbang Janti duck in Hardy-Weinberg equilibrium. It could be concluded that<br>GHR gene has potential to can be marker genetic in Sikumbang Janti ducks.</span> </p> H. Masti Yurnalis T. D. Nova Z. Kamsa T. Rafian Copyright (c) 2021-01-31 2021-01-31 9 1 15 19 10.29244/jipthp.9.1.15-19 Persepsi dan Perilaku Konsumen Bisnis terhadap Daging Sapi Beku, Studi Kasus: DKI Jakarta, Indonesia https://jai.ipb.ac.id/index.php/ipthp/article/view/34443 <p><span class="fontstyle0">The perception and purchase behavior to frozen beef from 90 Business consumers in Jakarta,<br>Indonesia were evaluated. Respondents were interviewed face-to-face by a structured questionnaire.<br>The questionnaire was divided into three parts, first part about characteristic of respondents, second<br>part about purchasing behavior, and the last part about respondents’ perceptions toward frozen beef.<br>Moreover, the relationship between perceptions and consumer characteristics of frozen beef was<br>analyzed. Business consumers in the DKI Jakarta had a good perception of frozen beef. The aspect<br>of product quality had the lowest score and price aspect had the highest score. Business scale had a<br>significant relationship with consumer perceptions (P&lt;0.05). This result showed that the larger of the<br>business scale cause the better perception of business consumers towards frozen beef. The amount of<br>beef consumption per month had a significant relationship (P&lt;0.05) and in line with the level of business<br>consumers’ perceptions of frozen beef. This result showed a significant relationship between the level<br>of consumer perception and the amount of beef consumption per month. the high beef consumption<br>cause the better the consumer’s perception of frozen beef. The increasing consumption indicates that the<br>respondents had a good perception.</span> </p> A. Apriantini I. I. Arief L. Cyrilla ENSD S. Riyanto R. Adiyoga Copyright (c) 9 1 20 29 10.29244/jipthp.9.1.20-29 Kualitas Mikrobiologis Susu Kambing dengan Metode Pasteurisasi High Temperature Short Time (HTST) pada Penyimpanan Berbeda https://jai.ipb.ac.id/index.php/ipthp/article/view/34444 <p><span class="fontstyle0">The aim of this study was to determine the effectiveness of the pasteurization method on the microbiological<br>quality of goat’s milk stored at different times in the refrigerator. The research was conducted in MarchMay 2020 at the Animal Production Laboratory of the University of Lampung and the Laboratory of<br>the Lampung Veterinary Center. The goat milk sample were colleted from Etawah Grade goats from<br>smallholder farms in Metro City. Milk samples were taken from 20 goats from Etawah Grade in the 2nd<br>and 3rd lactation periods. The goat milk sample used was 9 liters. Goat milk samples were pasteurized<br>using the high temperature short time (HTST) method at a temperature of 72ºC for 15 seconds then<br>cooled and put in a plastic bottle and stored in the refrigerator. This study used a completely randomized<br>design (CRD) with long storage treatment (0 days, 12 days, 24 days, 36 days, 48 days, and 60 days) in the<br>refrigerator. The results showed that pasteurized goat milk with different storage times had no effect on<br>the microbiological quality, namely TPC, </span><span class="fontstyle2">S. aureus</span><span class="fontstyle0">, coliform bacteria, </span><span class="fontstyle2">E. coli</span><span class="fontstyle0">, reductase numbers and<br>pH values. The conclusion of this study is that pasteurized goat’s milk using the HTST method is still<br>suitable for consumption until the 60th storage day</span> </p> V. Wanniatie A. Qisthon A. Husni E. Olsen Copyright (c) 2021-01-31 2021-01-31 9 1 30 35 10.29244/jipthp.9.1.30-35 Penambahan Sari Kurma sebagai Substrat Antibakteri pada Minuman Whey Fermentasi https://jai.ipb.ac.id/index.php/ipthp/article/view/34445 <p><span class="fontstyle0">Whey from cheese is still underutilized in Indonesia which has the potential to cause environmental<br>pollution. One alternative to whey processing is to make a fermented whey drink with the addition<br>of date palm juice as a mixture. Dates juice is expected to provide additional nutrition for lactic acid<br>bacteria (LAB) in the fermentation process. The purpose of this study was to determine the antibacterial<br>properties of whey fermented beverage products with the addition of date juice. The study was conducted<br>using a randomized block design (RBD) with six groups of sampling treatment with P0; 0% as a control<br>(whey: date juice 100: 0 v / v), P2; 10% (90: 10 v / v), P2; 15% (85: 15 v / v) and P3; 20% (80: 20 v / v).<br>The results of this study indicate that the fermented whey drink with the addition of date juice fermented<br>with the bacteria </span><span class="fontstyle2">Lactobacillus fermentum </span><span class="fontstyle0">B111K (</span><span class="fontstyle2">L. fermentum</span><span class="fontstyle0">) for 24 hours has been shown to have a<br>higher antibacterial ability at the level of 20% compared to controls who were not given additional date<br>juice.</span> </p> J. K. Negara M. Arifin E. Taufik T. Suryati Copyright (c) 2021-01-31 2021-01-31 9 1 36 41 10.29244/jipthp.9.1.36-41 Pengaruh Penambahan Tepung Daun Kelor pada Ransum terhadap Kandungan Nutrisi dan Fisik Telur Itik https://jai.ipb.ac.id/index.php/ipthp/article/view/34446 <p><span class="fontstyle0">The aim of this study were to analyzed effect of adding Moringa leaf meal on feed in egg quality of duck.<br>The livestock used were 27 ducks with 3 treatments and 3 replication and each replication there were 3<br>ducks. P0 (feed + 0% Moringa), P1 (feed + 5% Moringa) and P2 (feed + 10% Moringa). Experimental<br>design used completely randomized design. Variables observed in this study were physical quality such as<br>egg weight and yolk color score and chemical quality such as cholesterol and protein level. Observation<br>was carried out after 4 weeks of feed treatment. Significantly different result were seen in egg weight<br>variables (P&lt;0.05), treatment of 5% and 10% moringa leaf in feed significanty decrease weight of eggs.<br>Adding 5% and 10% moringa leaves increased a yolk color score, respectively 7.11 + 1.05 and 7.44 +<br>0.52 compared with control 6.55 + 3.20. Cholesterol levels decrease in 5% feed treatment 14.07 + 2.07<br>compared to control 15.46 + 1.43. The adition of 5% and 10% moringa leaves increased protein level<br>10.90% and 10.86% respectively, compared to control 10.74%. However, base on statistical analysis of<br>yolk color score, cholesterol and protein levels were not significantly different (P&gt;0.05).</span> </p> M. Indriati E. Yuniarsih Copyright (c) 2021-01-31 2021-01-31 9 1 42 48 10.29244/jipthp.9.1.42-48 Pemanfaatan Daun Kelor (Moringa oleifera) dalam Fortifikasi Pembuatan Nugget https://jai.ipb.ac.id/index.php/ipthp/article/view/34447 <p><span class="fontstyle0">The aimed of this study was to determine the effect of Moringa Leaf Flour (MLF) on chicken and duck<br>meat processed quality formed nugget as fortification. Duck meat has advantages with mineral content,<br>especially iron, about 50% of the daily needs for adult’s body compared to chicken meat which is only<br>9%. Duck meat also contains high levels of vitamins B, C and antioxidants, but chicken meat neither.<br>This study was conducted in two stages, the first was nugget experiment with chicken meat, and the<br>second stages with duck meat. The meat used were ground with flour and seasoning. The variables<br>measured were the nutritional content which includes crude protein and fat, also cholesterol total, the<br>other variables were sensory evaluation which include scale of taste, texture and color. This study used<br>completely randomized design with 4 treatments addition of MLF (0.0%; 0.5%; 1.0% and 1.5%), each<br>treatments replicated 5 times. The result show that the more addition of MLF will increased Crude<br>Protein and highly significant decreased crude fat and cholesterol total. In the other hand, addition of<br>MLF was highly significant lowering the taste, texture and color of nugget, but still in acceptable range.</span> </p> Z. Suhaemi Husmaini E. Yerizal N. Yessirita Copyright (c) 2021-01-31 2021-01-31 9 1 49 54 10.29244/jipthp.9.1.49-54