The duck was a local water poultry that originated from Magelang area. The aim of this study was to evaluate the weight and the weight of the duck eggs that are maintained intensive and semi-intensive. Hypotheses of the study that there was a difference between the body weight and the eggs weight in Magelang ducks that were maintained in intensive and semi-intensive systems. The research samples were 100 of Magelang ducks over 6 months old, consisting of male ducks 4 heads and ducks 96 heads. The observed parameters were body weight and egg weight. Samples were tested using T-test paired samples. The test results showed that the T value counts the body weight by 6.637 and the egg weight 3.242. This stateed that there was a significant difference in body weight and the weight of the eggs between the intensively maintained and semi-intensive ducks. The conclusion of the maintenance of a semi-intensive maintenance system had a great potential to increase body weight faster as 0.265 kg/head and the quantity also quality of the egg was better.
Abstract. The aim of the study was to determine the quality of fermented coffee husk using Heryaki probiotic based on lactic acid content, pH, dry matter, and Fleigh value. This research was conducted at the Laboratory of Animal Husbandry and Fisheries, Faculty of Agriculture, Tidar University for 21 days. The research method used a completely randomized design (CRD) with four treatments (P0: Coffee husk + 3% molasses), (P1: Coffee husk + 3% molasses + Heryaki probiotic 0.5%), (P2 Coffee husk + 3% molasses + Heryaki probiotic 1%), and (P3: Coffee husk + 3% molasses + Heryaki probiotic 1.5%) each treatment was repeated 5 times. The data were analyzed using ANOVA and continued using Duncan's multiple range test, and calculated using IBM SPSS 21. The results showed that the use of Heryaki probiotic had a significant effect (P<0.05) on lactic acid content, pH, dry matter, and Fleigh value. Treatment with the addition of probiotics as much as 1.5% (P3) was the best treatment againtst lactic acid content, pH and Fleigh value. Treatment without probiotics (P0) resulted in the best BK content. Keywords: coffee husk, fermentation, Heryaki probiotic Abstrak. Penelitian bertujuan untuk mengetahui kualitas fermentasi kulit kopi menggunakan probiotik Heryaki berdasarkan kandungan asam laktat, pH, bahan kering, dan nilai Fleigh. Penelitian ini dilaksanakan di Laboratorium Peternakan dan Perikanan Fakultas Pertanian Universitas Tidar selama 21 hari. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (P0: Kulit kopi + 3% molases), (P1: Kulit kopi + 3% molases + probiotik Heryaki 0,5%), (P2 Kulit kopi + 3% molases + probiotik Heryaki 1%), dan (P3: Kulit kopi + 3% molases + probiotik Heryaki 1,5%) setiap perlakuan diulang sebanyak 5 kali. Data yang dihasilkan dianalisis menggunakan ANOVA dan dilanjutkan menggunakan uji jarak berganda Duncan, dihitung menggunakan alat bantu IBM SPSS 21. Hasil penelitian menunjukkan bahwa penggunaan probiotik Heryaki memberikan pengaruh nyata (P<0,05) pada kandungan asam laktat, pH, bahan kering, dan nilai Fleigh. Perlakuan dengan penamabahan probiotik sebanyak 1,5% (P3) menghasilkan kandungan asam laktat, pH dan nilai Fleigh terbaik. Perlakuan tanpa penggunaan probiotik (P0) menghasilkan kandungan BK paling baik. Kata-kata kunci: kulit kopi, fermentasi, probiotik Heryaki
The aim of this research was to analyze the phenotypic characterization on quantitative traits of Magelang ducks in Sempu Hamlet, Secang District, Magelang Regency. The Magelang Duck has been designated by the government as belonging to the original local Magelang family. The research material are 100 ducks form four farmers in Sempu Village, Secang District, Magelang Regency. The research method is descriptive analysis. The variable measured was the phenotypic characterization of body weight (BW), body length (BL), neck length (NL), chest circumference (CC), and body temperature (BT) of the duck entering the production phase. This research showed that the average BW, BL, NL, CC, and BT were 1,54 ± 0,14 kg; 58,89 ± 2,05 cm; 15,28 ± 1,45 cm; 33,57 ± 1,23 cm; and 40,59 ± 0,89⁰C. Based on the results of this study, it can be concluded that the average physical size of Magelang Duck between the farmers were not much different from each other, as the farmer maintenance system were similar. This duck also has the characteristics of active poultry, because it moves more. Keywords: Phenotypic, Characterization, Magelang Ducks, Sempu Hamlet.
Magelang ducks are one of Magelang's native germplasm that has not received serious attention from society. Magelang duck products are expected to have portions in societies' protein needs and the economy's value to make additional income. This research aimed to analyze Magelang duck farmers' behavior on marketing Magelang duck products, either the eggs or meat from cast-off ducks, to induce local farmers' creative economy. This research was held in Ngadirojo village, Secang subdistrict, Magelang district, from January to February 2020. Samples used were local farmers selected on purpose or purposive random sampling. They were 30 persons of farmers. The farmers selected were based on the total livestock owned in Ngadirojo. The method used in this research were survey, interview, and direct observation. Variables observed were farmers' behavior on marketing the livestock product, behavior on marketing the processed product of Magelang ducks, behavior on using marketing channel, and price determinations using a questioner observed by Likert scale. The data collected were analyzed using the z-test. The result showed that the level of farmers behavior on marketing the Magelang duck products either on eggs and meat from cast-off ducks were 95%, behavior on marketing the harvests of Magelang duck as a processed product were 0%, and behavior of the selling method and the price determination of Magelang duck were 81.4%. It is expected that the result of this marketing behavior identification can induce the development of the Magelang duck creative economy and provide positive effects on farmer's additional income.
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