Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan https://jagb.journal.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 Faktor Kerentanan Food Fraud dan Mitigasinya : Studi Kasus Pada Produsen Susu Bubuk di Indonesia https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35939 <p><span class="fontstyle0">Food fraud is one of the risks in the supply chain globalization. A complex and long supply chain with<br>different locations, cultures, business ethics, policies and surveillance systems are the contributing factors<br>to food fraud. This study aims to identify food fraud vulnerability factors in milk powder producers. It<br>was conducted in two companies which uses powder and liquid milk as the raw materials which is<br>typical in Indonesian powdered milk industry. The study steps consist of respondents determination,<br>data collection and analysis, formulating mitigation strategies. The respondents were company’s head<br>of departments and a government officer of the National Agency for Drug and Food. Data collection<br>and analysis were carried out with the Safe Supply Affordable Food Everywhere (SSAFE) tool, while<br>mitigation strategies was formulated through Focus Group Discussion. The results show that vulnerability<br>to food fraud rooted from the opportunity factor, namely the easiness and availability of technology<br>to commit fraud, motivational factor namely the level of corruption and regulatory differences that<br>affect prices, control measures factors due to lack of supervision, employee integrity tests and prevention<br>guidelines. Internally improving control measures within the company and guideline prevention from<br>the government were mitigation measures to be done.</span></p> A. Fitrawanti R. Dewanti-Hariyadi N. Wulandari Copyright (c) 2021-06-30 2021-06-30 9 2 55 63 10.29244/jipthp.9.2.55-63 Dampak Pandemi Covid 19 terhadap Tataniaga Hewan Qurban di Jabodetabek: Studi Kasus pada Mahir Farm https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35940 <p><span class="fontstyle0">The Covid 19 pandemic has a broad impact on the agricultural sector. In the livestock sub-sector, there is<br>usually an increase in demand for livestock and livestock products at certain moments, one of which is the<br>Eid al-Adha. However, the Eid al-Adha during the pandemic is different from the pre-pandemic period,<br>affecting the demand and supply of qurban animals. This study was conducted to identify the impact<br>of the Covid 19 pandemic on the value chain of the qurban animals. The research performed in-depth<br>interviews and an online survey with the actors along the chain and 29 Mahir Farm consumers. The<br>results showed changes in supply, distribution, marketing, and demand compared to the pre-pandemic<br>condition. As a response, Mahir Farm improved the sales by using an online mode and created a Tebar<br>Qurban program. Tebar Qurban is a program to optimize the qurban animals sales in the central of<br>production and suppliers to minimize the transportation cost. The adaptive strategies by improving<br>online sales and the Tebar Qurban program’s procurement effectively enhanced the sales of qurban<br>animals during pandemic Covid 19. The study also confirms that there were changes in the buying<br>behavior of qurban animals. Consumers preferred online purchasing compared to coming directly to the<br>qurban stall. The payment system’s ease is the most crucial factor in influencing consumers’ decisions to<br>purchase the qurban animal. This research underlines the importance of adaptive strategies to survive<br>during a pandemic.</span> </p> P. Sembada A. Hakim S. D. S. Andik Copyright (c) 2021-06-30 2021-06-30 9 2 64 71 10.29244/jipthp.9.2.64-71 Pengaruh Ekstrak Propolis sebagai Edible Coating terhadap Karakteristik Kimia dan Aktifitas Antioksidan Daging Sapi pada Penyimpanan Suhu Ruang https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35941 <p><span class="fontstyle0">This aim of this study is to determine the effect of using propolis extract as edible coating for beef<br>on chemical characteristics consisting of moisture content, malondialdehyde value and antioxidant<br>activity at room temperature storage. This research used randomized design with 4 treatments and 3<br>replications. The treatment applied in this study was immersing the meat in propolis extract with different<br>concentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition of<br>propolis extract was able to have a significant effect at a concentration of 0.5% on water content and the<br>antioxidant activity of coating meat (P &lt;0.05). The addition of propolis extract at various concentrations<br>can maintain the quality of beef by reducing rancidity during storage. The increasing concentration of<br>propolis extract caused the decreasing of MDA value.</span> </p> Andre A. Apriantini C. Budiman Copyright (c) 2021-06-30 2021-06-30 9 2 72 78 10.29244/jipthp.9.2.72-78 Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr) https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35942 <p><span class="fontstyle0">Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seed<br>flour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined with<br>tapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. The<br>aim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beef<br>sausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour used<br>in making sausages. The results of physical characteristics showed that the addition of durian seed flour<br>had a significant effect (P &lt;0.05) on the cohesiveness of sausages and had no significant effect (P&gt;0.05) on<br>other physical characteristics of sausages. The microbiological assay showed that durian seed flour did<br>not affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages with<br>the addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,<br>instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that the<br>addition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,<br>and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,<br>texture and general appearance also showed no significant effect (P&gt; 0.05), except for taste parameters.<br>The hedonic quality test value also showed that the addition of durian seed flour had no different effect<br>(P&gt; 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<br>&lt;0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which cover<br>the flavor of sausage.</span> </p> A. Apriantini D. Afriadi N. Febriyani I. I. Arief Copyright (c) 2021-06-30 2021-06-30 9 2 79 88 10.29244/jipthp.9.2.79-88 Kinerja Sumber Daya Manusia di Rumah Potong Hewan (Studi Kasus RPH Kategori I dan Kategori II) https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35943 <p><span class="fontstyle0">This study aims to identify the characteristics of human resources in slaughterhouses category I and<br>category II, as well as to analyze the performance and efficiency of human resources in slaughterhouses<br>category I and category II. Location samples and respondents were determined purposively. The<br>variables observed were the characteristics of my human source, my human source performance, and<br>the efficiency of my human source performance in category I and category II slaughterhouses. The<br>results showed that the characteristics of category I and category II employees had an average high<br>school education, 30-40 years of age and 10-20 years of work. The performance of my human resources<br>(work results, skills, discipline and responsibility) of each slaughterhouse has a fairly good percentage,<br>slaughterhouse for category I (77.66-80.95%) and slaughterhouse for category II (81.68-83.59%) . The<br>performance efficiency figures for the employees of the slaughterhouse category I and category II are<br>similarly close to number 1 indicating that the employees’ working time is used efficiently.</span> </p> N. A. D. Tiya H. Nuraini L. Cyrilla E. N. S. D Copyright (c) 2021-06-30 2021-06-30 9 2 89 94 10.29244/jipthp.9.2.89-94 Kinerja Outbound Logistik Susu Segar di Koperasi Peternak Sapi Bandung Utara (KPSBU) Lembang https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35944 <p><span class="fontstyle0">This study was aimed to analyze the performance of the outbound logistics of fresh milk at KPSBU Lembang<br>and quality of fresh milk during the outbound logistics process. The supply chain operation referenceanalytical hierarchy process (SCOR-AHP) method was used to analyze the logistics performance. The<br>quality of fresh milk observed included total solid, protein, fat, pH, specific gravity and total plate count.<br>The obtained data were analyzed descriptively. The results showed that the performance of outbound<br>logistics of fresh milk at KPSBU Lembang fall into the good category (90,20%). The quality of fresh milk<br>during the outbound logistics process from cooperative to the dairy industry and direct consumers was<br>met the quality standards of customer demand and SNI 3141.1.2011</span> </p> A. Maulidina E. Taufik A. Atabany Copyright (c) 2021-06-30 2021-06-30 9 2 95 101 10.29244/jipthp.9.2.95-101 Pengaruh Tipe Kelahiran terhadap Produksi Susu, Lama Laktasi, Masa Kering, Masa Kosong, dan Selang Beranak Kambing Saanen https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35945 <p><span class="fontstyle0">The purpose of this research was to determine the effect of Saanen doe goats’ birth types on milk yields,<br>lactation length, dry period, days open and kidding interval at PT Fajar Taurus. This research employed<br>a case study method using secondary data of production and reproduction of Saanen doe goats. Data<br>was analysed using Microsoft Excel program and Kruskal Wallis test. The results showed percentages of<br>Saanen doe goats with single, twinning and triplets birth are 47.94%, 39.73% and 12.33% respectively.<br>Milk yields for single birth was 1,14±0,43 litres/goat/day, lactation length of 286.43±119.73 days, dry<br>period of 68.89±18.57 days, days open of 205.31±117.67 days, and kidding interval of 355.31±117.67<br>days. Milk yields for twinning birth was 1.32±0.49 litres/goat/day, lactation length of 270±219.43 days,<br>dry period of 69.10±17.52 days, days open of 189.10±227.22 days, and kidding interval of 339.10±227.22<br>days. Meanwhile, milk yields for triplets birth was 0.93±0.40 litres/goat/day, lactation length of<br>360±228.97 days, dry period of 66.67±23.78 days, days open of 276.67±240.38 days, and kidding interval<br>of 426.67±240.38 days. There is nonsignificant effect of birth types on milk yields, lactation length, days<br>open and kidding interval in Saanen doe goats (P&gt;0.05). However, birth types were found to have a<br>significant effect on dry period (P&lt;0.05).</span> </p> Yudi A. Atabany B. P. Purwanto Copyright (c) 2021-06-30 2021-06-30 9 2 102 109 10.29244/jipthp.9.2.102-109 Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling https://jagb.journal.ipb.ac.id/index.php/ipthp/article/view/35946 <p><span class="fontstyle0">Honey is a natural liquid that is commonly used as an addition to food or drinks and has properties that<br>are believed to increase endurance and cure various diseases. Honey has different characteristics based<br>on taste, aroma, color. This can not be separated from the physico-chemical content of honey. High<br>water content in honey can reduce the shelf life of honey because it can cause fermentation by yeast.<br>So, in this study, cassava honey was processed using a vacuum cooling device designed by Mr. Anang<br>Lastriyanto from Brawijaya University with the aim of seeing the effect of changes in honey quality on<br>low temperature heating with vacuum pressure to reduce the water content of honey. After processing<br>with a vacuum cooling device, the reducing sugar content, moisture content and total dissolved solids<br>in the cassava honey are tested to show the effect of using a vacuum cooling device. Real honey has a<br>reducing sugar content of 52.43% and after vacuum cooling it becomes 55.06%. The water content of<br>real honey is 27.2% to 11.22 after the vacuum cooling process. The total dissolved solids of the original<br>honey was 68.75% Brix to 79.5% Brix after vacuum cooling.</span> </p> A. Lastriyanto A. I. Aulia Copyright (c) 2021-06-30 2021-06-30 9 2 110 114 10.29244/jipthp.9.2.110-114