Wahana Peternakan https://jurnal.utb.ac.id/index.php/jwputb <p style="text-align: justify;"><strong>Wahana Peternakan (JWP)</strong> adalah jurnal ilmiah yang diterbitkan oleh Badan Penerbitan Fakultas Peternakan Universitas Tulang Bawang (UTB) Lampung berkolaborasi dengan Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Tulang Bawang Lampung.</p> <p style="text-align: justify;"><strong>Wahana Peternakan (JWP)</strong> merupakan jurnal yang menerbitkan artikel ilmiah berdasarkan <em>double blind</em> <em>peer-review </em>yang bertujuan untuk menyebarluaskan semua informasi yang berkontribusi pada pemahaman dan pengembangan peternakan dengan menerbitkan makalah penelitian asli, artikel telaah pustaka. kasus lapangan dan gagasan asli. Jurnal ini mencakup semua aspek yang berkaitan dengan Peternakan dan Veteriner.</p> <p style="direction: ltr;"><strong><img src="http://jurnal.utb.ac.id/public/site/images/riko1993/journalthumbnail-en-us1.png" width="211" height="299" /></strong></p> <p style="text-align: justify;"><strong>Wahana Peternakan (JWP)</strong> pada tahun 2022 terbit tiga kali dalam satu tahun yaiitu pada bulan Maret, Juli, dan November.</p> <p><strong>e-ISSN: <a href="https://issn.lipi.go.id/terbit/detail/1487654202" target="_blank" rel="noopener">2580-2941</a> | </strong><strong>p-ISSN: <a href="https://issn.lipi.go.id/terbit/detail/1610392878" target="_blank" rel="noopener">2774-6119</a></strong></p> Fakultas Peternakan Universitas Tulang Bawang Lampung en-US Wahana Peternakan 2774-6119 KORELASI UKURAN TUBUH TERHADAP BOBOT BADAN KAMBING SABURAI DI UPTD PEMBIBITAN PETERNAKAN DI KABUPATEN PESAWARAN https://jurnal.utb.ac.id/index.php/jwputb/article/view/507 <p><strong>ABSTRACT</strong></p> <p>The research was conducted with the aim of knowing the correlation between body size and bodyweight of Saburai goats. The study was carried out using secondary data in the form of recordings of 49 saburai goats which were divided into 5 age groups, namely group 1 (birth), group 2 (age 3 months), group 3 (age 6 months), group 4 (age 9 months) and group 5 (12 months old). The results showed that the correlation between chest circumference and body weight for age at birth, 3 months, 6 months, 9 months, 12 months was (0.78; 0.81; 0.81; 0.80; 0.70), then body length to bodyweight for each age group at birth, 3 months, 6 months, 9 months, 12 months, namely (0.55; 0.80-0; 74; 0.68; 0.66) and gumba height to birth weight , 3 months, 6 months, 9 months, 12 months ie (0.62; 0.77; 0.77; 0.73; 0.48) in saburai goats. The conclusion that can be drawn based on the results of the study is that the chest circumference of the Saburai goat has the highest correlation value to body weight, the second highest is body length to body weight and body height has the lowest correlation to body weight.</p> <p><strong>Keywords :</strong> Age, Body size, body weight</p> ahmad khairisman S M Novi Eka wati Kunaifi Wicaksana Copyright (c) 2022 ahmad khairisman S M, Novi Eka wati, Kunaifi Wicaksana https://creativecommons.org/licenses/by/4.0 2022-03-08 2022-03-08 6 1 1 5 10.37090/jwputb.v6i1.507 Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus) https://jurnal.utb.ac.id/index.php/jwputb/article/view/547 <p><strong>Abstract</strong></p> <p>This study aims to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat covered with jackfruit leaf powder (Artocarpus heterophyllus), this research method used a completely randomized design (CRD) with 4 treatments and 3 replications, namely control treatment (rejected egg laying duck meat without smeared). jackfruit leaf powder), BDN-5, BDN-10 and BDN-15, each of which was treated with 5%, 10% and 15% of jackfruit leaf powder (BDN). The observed variables were pH value, water binding capacity (DMA), water content, cooking loss and organoleptic properties (aroma, tenderness and taste). The results of the research on physicochemical properties obtained pH values ​​ranging from 5.89%–5.99%, DMA ranging from 49.06%–49.47%, water content ranging from 75.93%–80.28% and cooking loss ranging from 27.33%. –35.50%. The results of hedonic quality research obtained that the average value of the aroma of meat ranged from 3.35-3.45 categories slightly fishy to not fishy, ​​meat tenderness 3.25-3.33 categories slightly tender, meat taste 3.20-3.38 categories rather good. The results of hedonic research showed that the average value of the aroma of meat ranged from 3.13 to 3.42 categories somewhat like to like, tenderness of meat 2.93-3.35 categories rather like, meat taste 3.08-3.42 categories somewhat like to like. The conclusion of this study is that rejected duck meat covered with jackfruit leaf powder up to 15% had no significant effect (P&gt;0.05) on the pH value, water binding capacity, water content, cooking loss and hedonic quality attributes of tenderness and taste but increased preference for aroma, tenderness and taste of rejected duck meat on 15% BDN coating.</p> <p><strong>Key words</strong> : Jackfruit leaf powder, Rejected duck meat, Physicochemical, Organoleptic.</p> Maya Lestari Warnoto Warnoto Suharyanto Suharyanto Copyright (c) 2022 Maya Lestari, Warnoto Warnoto, Suharyanto Suharyanto https://creativecommons.org/licenses/by/4.0 2022-03-08 2022-03-08 6 1 6 15 10.37090/jwputb.v6i1.547 Perendaman Sari Belimbing Wuluh dengan Konsentrasi Berbeda terhadap Nilai pH dan Kadar Air Daging Paha Itik Magelang https://jurnal.utb.ac.id/index.php/jwputb/article/view/529 <p>Magelang duck is a native duck from Magelang Regency in Central Java. Duck meat has a higher fat content than chicken meat, making it more perishable. Meat quality can be maintained in various ways, one of them is using bilimbi fruit (<em>Averrhoa bilimbi </em>L.). The purpose of this study was to find out whether there was a differences in bilimbi fruit concentration in maintaning quality meat can lower pH value and water content of Magelang duck thigh meat. The ducks used in this study were two months old. This study used a Completely Randomized Experimental Design (CRD) with 4 treatments and 5 replications, then proceed with <em>Duncan's Multiple Range Test</em> (DMRT) if the treatments were different. The result showed that soaking bilimbi fruit for 30 minutes at a concentration difference of 20-60% significantly reduced the pH value of the Magelang duck thigh meat to 4,55-4,91, compared to 5,75 for controls. The water content did not affected by 57,01-59,85 value. The concentration of bilimbi fruit up to 60% was able to reduce the pH value of the Magelang duck thigh meat, but did not have an effect on the water content of the Magelang duck thigh meat.</p> <p>Keywords: bilimbi fruit, magelang duck, water content, pH value.</p> Athi’ Nur ‘Azizah Nur Hidayah Pradipta Bayuaji Pramono Copyright (c) 2022 Nur Hidayah, Athi’ Nur ‘Azizah, Pradipta Bayuaji Pramono https://creativecommons.org/licenses/by/4.0 2022-03-08 2022-03-08 6 1 16 22 10.37090/jwputb.v6i1.529 Efektivitas Sari Belimbing Wuluh terhadap Daya Ikat Air dan Susut Masak Daging Paha Itik Magelang https://jurnal.utb.ac.id/index.php/jwputb/article/view/530 <p>Duck is a type of poultry that can be consumed as a new option other than chicken meat. Several types of local ducks can be utilized their potential for community consumption, one of which is Magelang duck. Duck meat is one of the foodstuffs of livestock origin that contains nutrients that are good for the human body. The weakness of meat with a high nutritional content that can cause meat susceptible to contamination by decaying microorganisms. Efforts to maintain meat quality are to prevent microbial contamination of Magelang duck meat by using bilimbi fruit liquid <em>(Averrhoa bilimbi </em>L.) to maintain the quality of duck meat. This study aims to determine the efficiency using bilimbi fruit liquid with different concentrations on the value of water holding capacity and cooking loss of Magelang duck thigh meat. The experiment plan used in this study was a Completely Randomized Experimental Design (CRD) with 4 treatments differences concentration of using bilimbi fruit liquid (0, 20, 40, 60%) and 5 replays with immersion for 30 minutes. The data obtained was analyzed with a variety analysis (ANOVA) and the apparent differences between treatments were analyzed with the Duncan Multiple Range Test (DMRT) advanced test. The results showed that soaking magelang duck thigh meat up to a concentration of 60% of using bilimbi fruit liquid for 30 minutes did not give a noticeable influence or has not been able to increase DIA and decrease cooking. The range of DIA values in this study is 40.67˗44.93% and cooked stacking 47.19–52.37%.</p> <p>Keywords: magelang duck, water holding capacity, starfruit juice, cooking loss.</p> Fitria Mayasari Nur Hidayah M. Haris Septian Copyright (c) 2022 Fitria Mayasari, Nur Hidayah, M.Fadhlirrahman Haris Septian https://creativecommons.org/licenses/by/4.0 2022-03-08 2022-03-08 6 1 23 29 10.37090/jwputb.v6i1.530 KARAKTERISTIK WARNA L* a* b* DAN TEKSTUR DENDENG DAGING KELINCI YANG DIFERMENTASI DENGAN Lactobacillus plantarum https://jurnal.utb.ac.id/index.php/jwputb/article/view/533 <p>ABSTRACT</p> <p><strong><em> </em></strong>This study aims to determine the concentration of <em>L plantarum</em> and the best fermentation time to make fermented rabbit meat dendeng based on L*a*b color and texture of rabbit meat dendeng. The material used was rabbit meat dendeng which was fermented using <em>L. plantarum</em>. The method of research was a experiment of laboratory with a factorial randomized block design and repeated 3 times consisting of concentrations of <em>L. plantarum</em> (0%, 6%, 8%, and 10%) and fermentation time (12, 18 and 24 hours). Based on the analysis of variance, it was found that different concentrations of <em>L. plantarum</em> and fermentation time did not have a significant effect (P&gt;0.05) on the dendeng color of L (brightness), a* (redness) and texture, while the concentration of <em>L. plantarum</em> had a significant effect (P&lt;0.05) and the fermentation time was a significant effect (P&lt;0.05) on the color b* (yellow). The mean of L (Brightness) of dendeng was 33.94-35.72, the mean of a* of rabbit meat dendeng was 13.72-14.63, and b* was 12.53-14.83. The mean of rabbit meat dendeng texture was 22.94-25.25 N. The concentration of <em>L. plantarum</em> and the fermentation time that produced the best characteristic L*a*b* color and texture dendeng was 6% with 18 hours of fermentation time.</p> <p><em> </em>Key words: Dendeng; Rabbit; Fermentation; Color; Texture</p> Anik Fadlilah Djalal Rosyidi Agus Susilo Copyright (c) 2022 Anik Fadlilah, Djalal, Susilo A https://creativecommons.org/licenses/by/4.0 2022-03-08 2022-03-08 6 1 30 37 10.37090/jwputb.v6i1.533 Kecernaan In-Sacco Bahan Kering, Bahan Organik, Dan Serat Kasar Daun Bangun-Bangun (Coleus amboinicus L) Yang Diproteksi Kapsul, Saponin Dan Tanin https://jurnal.utb.ac.id/index.php/jwputb/article/view/537 <p>Penelitian ini bertujuan untuk mengetahui kecernaan BK, BO dan SK pada daun bangun-bangun (<em>Coleus amboinicus L</em>) setelah dilakukan proteksi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan adalah memproteksi daun bangun-bangun P<sub>0</sub> daun bangun-bagun tanpa perlakuan, P<sub>1</sub> daun bangun-bangun di proteksi dengan kapsul, P<sub>2</sub> daun bangun- bangun di proteksi daun kembang sepatu (<em>saponin</em>), P<sub>3</sub> daun bangun-bangun di proteksi batang pisang (<em>tanin</em>). Peubah yang diamati yaitu kecernaan bahan kering (KcBK), kecernaan bahan organik (KcBO), dan kecernaan serat kasar (KcSK). Data diperoleh&nbsp; dianalisis dengan analisis ragam. Jika berpengaruh nyata dilanjutkan dengan uji jarak Duncan. Hasil penelitian menunjukkan bahwa proteksi menggunakan kapsul, saponin dan tanin&nbsp; berpengaruh nyata (P&lt;0,05) terhadap KcBK, KcBO, dan KcSK daun bngun-bangun lebih lanjut terlihat pada P<sub>2</sub> menunjukkan hasil yang baik dibandingkan P<sub>0</sub>, P<sub>1</sub> dan P<sub>3</sub>. Hasil terbaik dicapai pada P<sub>2 </sub>yaitu proteksi menggunakan saponin yang di ekstrak dari daun kembang sepatu&nbsp; dengan hasil kecernaan BK (83,56%), BO (83,61%), SK (83,02%) Berdasarkan hasil ini dapat disimpulkan bahan proteksi berupa saponin dapat memproteksi daun bangun-bangun dengan baik.</p> Yusuf Amirullah Luber M Afdal A. Adriani D Darlis Copyright (c) 2022 Yusuf Amirullah Luber, M Afdal, D Darlis https://creativecommons.org/licenses/by/4.0 2022-03-08 2022-03-08 6 1 38 42 10.37090/jwputb.v6i1.537 Penambahan Tenebrio molitor Pada Pakan Terhadap Karakteristik Hedonik dan Mutu Hedonik Daging Ayam Mentah dan Matang https://jurnal.utb.ac.id/index.php/jwputb/article/view/551 <p><strong>ABSTRACT</strong></p> <p>Tenebrio molitor is an insect larvae that has the potential as a protein source for poultry feed. However, no exploratory research has been found on the quality of poultry meat reared with feed containing these insect larvae. The purpose of this study was to evaluate the hedonic and hedonic quality characteristics of fresh and boiled chicken meat in terms of color, texture, aroma and taste of broiler chicken fed with Tenebrio molitor meal. This research method is experimental using a completely randomized design (CRD). As a treatment, there were two types of feed, namely feed containing 5% MBM as control (R0) and feed containing 5% Tenebrio molitor meal (R1). The treatment was repeated five times, ten chickens for each replication. The results of hedonic and hedonic quality observations were analyzed descriptively. Based on hedonic quality characteristics; the color of the raw meat is redder, the aroma is less fishy, and the taste of cooked meat is more savory. And, in hedonic; broiler chicken that is fed a feed containing Tenebrio molitor meal is preferred by the panelists. So it can be concluded that broiler chicken meat that is fed with Tenebrio molitor meal is better than chicken meat that consumes MBM.</p> <p><strong>Key Words:</strong> Chicken meat, Hedonic,Tenebrio molitor</p> Wahyuni Wahyuni Niken Ulupi Nahrowi Nahrowi Copyright (c) 2022 Wahyuni Wahyuni, Niken Ulupi, Nahrowi Nahrowi https://creativecommons.org/licenses/by/4.0 2022-03-19 2022-03-19 6 1 43 48 10.37090/jwputb.v6i1.551