This study aims to determine the effect of individual farmers characteristics (age, formal education, knowledge, number of livestock ownership, and length as farmers) on the income level of laying hens farmers, and to determine which indicators of individual farmers characteristics variables have the most dominant influence on the income level of laying hens. The research was conducted in Bangli Regency, Bali Province. Research location is determined using purposive sampling method. The number of samples used as respondents in this study amounted to 40 farmers. Primary data collection was carried out using the direct interview method to farmers using a structured questionnaire. Data were analyzed using Partial Least Square (PLS). The results of the direct effect test prove that the individual farmers characteristics have a positive and significant impact on the farmers income level, where knowledge (X3) is the most dominant indicator of influencing this variable.
Laying hens are one of the poultry producers that can add value to meat consumption in Indonesia. Laying hens are a type of laying hens where their productivity has decreased, but these chickens can still be used as food to meet the needs of animal protein. Afkir layer chicken meat has low quality because the cutting is done at a relatively old age so that the meat tenderness is lower and is less liked by the community. This research aims to study the chemical characteristics and organoleptic properties at several levels of egg-laying chicken and tapioca flour as an extender in making meatballs. The method used in this study was a completely randomized design (CRD) with 5 (five) treatments and 3 (three) replications, with treatment, R0 for laying hens without tapioca flour, R1 for laying hens without tapioca flour, R1 for laying hens, 5% for tapioca flour, R2 for for laying hens with 10% tapioca flour, R3 for laying hens without tapioca flour, R4 for laying hens for 20% tapioca flour. Afkir layer chicken meatballs with the addition of 15% tapioca flour had the highest value of chewiness,
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