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STUDI LAPANG: PENEGAKAN DIAGNOSIS INFECTIOUS BURSAL DISEASE (IBD) PADA AYAM BROILER Awaludin, Aan; Nugraheni, Yudhi Ratna; Syahniar, Theo Mahiseta; Rukmi, Dyah Laksito; Prayitno, Agus Hadi; Nurkholis, Nurkholis
Jurnal Ilmu Peternakan Terapan Vol 3, No 1 (2019)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipter.v3i1.1790

Abstract

Infectious Bursal Disease (IBD), also called Gumboro, was disease which attacked cells in the bursa of fabricius, causing interference with the chicken's immune system or immunosuppressive. IBD was the one of viral disease that often attacks chickens in the field. The aim of this study was to determine the diagnosis of IBD by through at clinical symptoms and necropsy that can still be relevant on in the field. The diagnosis of IBD correctly, cheaply, easily and quickly in the field is very important to optimize the health care management and evaluation program. The method used was by observing clinical symptoms of broiler chickens in commercial farms suspected of contracting IBD and observing post-death organs (necropsy). The object of necropsy was 5 samples of broiler chickens from the farm. Data was analyzed descriptively. The results of this study was the broiler chickens that infected with IBD could be diagnosed through clinical symptoms and post-death organ changes, so that the diagnosis for IBD cases in the field used the observation of clinical symptoms and necropsy are still relevant.
ANALISIS KEPUTUSAN KONSUMEN TERHADAP PEMBELIAN AYAM GORENG (STUDI KASUS PERUSAHAN X DI KABUPATEN JEMBER) (INFLUENCE ANALYSIS ON CUSTOMER BUYING DECISION OF FRIED CHICKEN IN X COMPANY (STUDY CASE IN X COMPANY OF JEMBER)) Subagja, Hariadi; Pristiwaningsih, Estin Roso; Sanyoto, Joko Irsan; Prayitno, Agus Hadi
Jurnal Ilmu Peternakan Terapan Vol 2, No 1 (2018)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipter.v2i1.1165

Abstract

INTISARIPenelitian ini bertujuan untuk mengetahui keputusan pembelian produk ayam goreng dan mengetahui faktor dominan yang mempengaruhi keputusan pembelian di perusahaan X. Penelitian diakukan di dua tempat yang berbeda yaitu di jalan Gajah Mada nomor 74 dan Roxy Square yang terletak di jalan Hayam Wuruk Kabupaten Jember. Metode penelitian yang digunakan adalah survei dengan 75 responden yang diambil menggunakan teknik purposive sampling. Data hasil penelitian diolah menggunakan analisis regresi linier berganda, uji F, dan uji t. Hasil analisis menunjukkan persamaan Y= 3,040 - 0,103X1 + 0,473X2 + 0,060X3 + 0,133X4 + 1,170X5. Persamaan tersebut berarti setiap besaran keputusan pembelian dipengaruhi oleh X1 (harga) sebesar - 0,103, X2 (cita rasa) sebesar 0,473, X3 (promosi) sebesar 0,060, X4 (gaya hidup) sebesar 0,133, dan X5 (desain interior) sebesar 1,170. Hasil uji F menunjukkan secara bersama-sama semua variabel signifikan (P>0,05) terhadap keputusan pembelian di perusahaan X. Kata kunci: Harga, Cita Rasa, Promosi, Gaya Hidup, Desain Interior, Keputusan Pembelian  ABSTRACTThis research aimed to know consider of consumer to decide of buying fried chicken and to know the dominan factor what it influence of buying decision in x company. The research was conducted at the two outlets, they were Gajah Mada street Number 74 dan Roxy Square Hayam wuruk street, Jember. The research method used was survey wtih 75 respondents that took by purposive sampling. The data result were analyzed using multiple linear regression analysis, F-test, and t-test. The result of analysis showed Y= 3,040 - 0,103X1 + 0,473X2 + 0,060X3 + 0,133X4 + 1,170X5. That equation means every level of consumer buying decision by X1 (price) equal to -0,103, X2 (taste) equal to 0,473, X3 (promotion) equal to 0,060, X4 (life style) equal to 0,133, and X5 (desain interior) equal to 1,170. The result of F-test showed that all of variabels has significant. Keywords: Price, Taste, Promotion, Lifestyle, Desain Interior, Cunsomer Buying Decision
PENGARUH PEMBERIAN AMPAS TAHU FERMENTASI SEBAGAI PAKAN KONVENSIONAL TERHADAP BIAYA PRODUKSI ITIK PEDAGING (THE EFFECT OF FERMENTED TOFU WASTE AS CONVENTIONAL FEED ON THE COST OF DUCK PRODUCTION) Prayitno, Agus Hadi; Prasetyo, Budi; Sutirtoadi, Anang; Sa'Roni, Ahmad
Jurnal Ilmu Peternakan Terapan Vol 2, No 2 (2019)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipter.v2i2.1475

Abstract

INTISARIPenelitian ini dilakukan untuk mengetahui pengaruh pemberian ampas tahu fermentasi (ATF) sebagai pakan konvensional terhadap biaya produksi itik pedaging. Sebanyak 200 ekor day old duck (DOD). Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 4 perlakuan pakan. Setiap perlakuan masing-masing terdiri dari 5 kali ulangan. Masing-masing ulangan terdiri dari 10 ekor DOD. Perlakuan penelitian yaitu: P0(100% BR1), P1(90% BR1 dan 10% ATF), P2(80% BR1 dan 20% ATF), dan P3(70% BR1 dan 30% ATF). Parameter yang diuji yaitu biaya produksi, pendapatan, dan income over feed cost. Data hasil penelitian dianalisis menggunakan analisis ragam (ANOVA). Hasil yang berbeda dilanjutkan dengan uji Beda Nyata Terkecil (BNT 1% dan 5%). Pemberian ATF sampai level 30% dalam pakan berpengaruh (P<0,05) terhadap biaya pakan dan sangat berpengaruh (P<0,01) terhadap income over feed cost, namun tidak berpengaruh terhadap pendapatan. Pemberian ATF dalam pakan sampai level 30% sebagai pakan konvensional dapat menurunkan biaya produksi dalam pemeliharaan itik pedaging. Kata kunci: Ampas Tahu Fermentasi, Pakan Konvensional, Biaya Produksi, Itik Pedaging   ABSTRACTThis study was conducted to determine the effect of fermented tofu waste (ATF) as conventional feed on the cost of broiler duck production. 200 day old ducks (DOD) were maintained. The experimental design used a completely randomized design (CRD) consisting of 4 feed treatments. Each treatment consisted of 5 replications. Each replication consisted of 10 DOD. The research treatments were: P0 (100% BR1), P1 (90% BR1 and 10% ATF), P2 (80% BR1 and 20% ATF), and P3 (70% BR1 and 30% ATF). The parameters were production costs, income, and income over feed costs. The results were analyzed using analysis of variance (ANOVA). Different results continued using the Least Significant Difference test (LSD 1% and 5%). Giving ATF to level 30% in feed had an effect (P <0.05) on feed costs and was highly significant (P <0.01) on income over feed costs, but does not affect income. Giving ATF in feed up to level 30% as conventional feed can reduce production costs in maintaining of ducks. Keywords: Fermented Tofu Waste, Conventional Feed, Production Costs, Ducks
PENGARUH FORTIFIKASI NANOPARTIKEL KALSIUM LAKTAT KERABANG TELUR TERHADAP SIFAT KIMIA DAN FISIK BAKSO AYAM Prayitno, Agus Hadi
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (717.765 KB) | DOI: 10.21059/buletinpeternak.v40i1.9821

Abstract

The experiment was conducted to analysis the effect of nanoparticle eggshell calcium lactate fortification on chemical and physical properties of chicken meatballs. The materials were chicken meat, filler, spices, salt, eggshell calcium and nanoparticle calcium lactate. Fortification level of eggshell calcium and nanoparticle calcium lactate on making meatballs was 0.3% of the total meatball dough. Each treatment consisted of five replications. The data of chemical and physical properties of meatballs were analyzed statistically using variance analysis. The differences between means were tested by Duncan's new Multiple Ranges Test. The meatball fortified with eggshell calcium showed lower moisture content 67.92%, and showed higher fat content 6.92% and ash 2.56% than those of nanoparticle eggshell calcium lactate. The meatballs fortified with eggshell calcium had higher pH value 7.34 and water-holding capacity 58.53% and more firmness than those of fortified with eggshell calcium lactate. (Keywords: Chemical and physical properties, Chicken meatballs, Eggshell, Fortification, Nanoparticle calcium lactate)