Nutritional status is a body health condition of a person or a group of people resulting from the consumption, absorption, and utilization of nutrients in food. This study aimed to asses nutritional status of children under five years, husbands, and wives in highland and coastal areas. This study used a case control group design. Case was poor household while control group was nonpoor household. The collected data from poor and nonpoor and from the highland and coastol areas were compared. Weight was measured using digital bathscale and height uses microtoise. The results indicated that most husbands and wives were in normal category, less than 15% had low nutritional status. Prevalence of overweight occured more frequently in nonpoor households. The prevalence of nutritional problems of children under five was greater in poor households than that in nonpoor households. The children's under five years old nutritional status were similiar in both boys and girls.
Penelitian ini bertujuan untuk mengetahui karakteristik peternak dan menganalisis hubungan antara karakteristik peternak dengan skala kepemilikan sapi perah di Kecamatan Kabawetan Kabupaten Kepahiang. Penelitian dilaksanakan di Kecamatan Kabawetan Kabupaten Kepahiang pada tanggal 5 Juni sampai 31 Juli 2017. Materi yang digunakan dalam penelitian adalah peternak sapi perah sebanyak 15 responden. Tahapan Penelitian dilakukan Survey terlebih dahulu untuk menentukan lokasi penelitian, surat izin penelitian dibuat oleh Fakultas Pertanian dan kemudian surat izin dikeluarkan oleh Kantor Pelayanan Perizinan Terpadu Provinsi Bengkulu, dan pengambilan data yang digunakan dalam penelitian ini berupa data primer dan data sekunder. Variabel yang diamati meliputi umur, pendidikan, lama pengalaman beternak, jumlah tanggungan keluarga, luas lahan dan kepemilikan. Data yang diperoleh dianalisis secara deskriptif berupa tabel. Analisa data yang digunakan statistik regresi linear berganda. Dari hasil dan pembahasan bahwa luas lahan berpengaruh terhadap kepemilikan ternak sapi perah, semakin luas lahan hijauan pakan ternak maka semakin meningkatkan kepemilikan ternak sapi perah, sebaliknya makin sempit lahan pertanian maka semakin rendah kepemilikan ternak sapi perah. Berdasarkan hasil penelitian dan pembahasan dapat disimpulkan bahwa antara kepemilikan ternak sapi perah dengan faktor umur, pendidikan, lama pengalaman beternak, jumlah tanggungan keluarga dan luas lahan diperoleh persamaan regresi Y = -4,091 + 0,029X1 + 0,196X2 – 0,395X3 + 0,105X4 + 1,251X5*.
The objective of this research was to evaluate chemical properties, such as pH, lactic acid bacteria, and lactose levels in yogurt fermented with yeast or yogurt fermented with lactic acid. This research was conducted in November through December 2014 at Gapoktan Sumber Mulya Desa Suka Sari, Kabupaten Kepahiang Provinsi Bengkulu. Experimental design applied in this study was completely randomized design with 3 treatments and 4 replications. P1 = addition of 3% (of 1000 gram milk) plain yogurt starter as control; P2 = substitution of plain yogurt starter with 25% yeast ; P3 = substitution of plain yogurt starter with 50% yeast. Results showed that addition of 25% and 50% of yeast did not affect significantly on chemical properties; pH 3.9-4.5, lactate bacteria 1.1 x 10 8 -32 x 10 8 cfu/ml and lactosa 2.14-3.34%. Substitution of yeast did not affect chemical properties of yogurt.
The objective of the research was to study effects of feed energy of concentrate relationship with environment on physiological response of dairy heifers. The study used four dairy heifers with four treatments of concentrate energy in latin square design 4x4. The treatments of total digestible energy (TDN) were : P1 (TDN 60%), P2 (TDN 65%), P3 (TDN 70%), and P4 (TDN 75%) with crude protein (CP) 12-15%. The research was carried out for 4 periods consisting of 21 days each period. Variables observed were environment factors such as air temperature, air humidity, THI, wind speed, and solar radiation; physiological response, TDN intake and growth of dairy heifers. Data were analized by variance and regression analysis followed by the LSD for any significant difference among treatments. Results showed that TDN intake for P1, P2, P3, P4 were 3.7, 3.8, 3.7 and 3.7 kg, resvectively. The treatment was no difference on growth of dairy heifers (P>0.05). There was a variation on environmental factors on any periods. The treatments were significant on physiologis response (P<0.01); P4 gave effect of more heat stress than else. Based on the result could be concluded that using feed energy TDN 65-70% gave optimum growth of dairy heifers without experience severe heat stress. Combination environment and high feed energy increased heat load to dairy heifers.
The objective of this research was to evaluate the added monk bean sprout in meat ball of culled broiler meat on physical quality and organoleptic test. Experimental design used was completely randomized with four treatments and four replications. The treatments were the sprout levels 0 (P0), 2,5% (P1), 5 % (P2), 7,5 % (P3) out of meat weight. Variables evaluated were cooking loss, water holding capacity (WHC), pH, and organoleptic characteristics of the meat ball. Data were analyzed for variance (ANOVA), any significant differences was further analyzed using Ortoghonal polynomial. Results of anova, added monk bean sprout was not significantly different (P>0.05) on cooking loss of broiler meat ball. The lowest cooking loss average was found in P3 (2.53%), it showed that added 7.5% sprout had the least cooking loss. Score of WHC of P1 was found different from P0, P2 and P3, the highest WHC was shown in P1 1.48, while the lowest was in P0 (1.08 % mg). Averages of meat ball pH were 5,15-5,70. Results showed that added monk bean sprout was not significantly (P>0.05) found on aroma, taste, color, texture and general acceptance of the meat ball. In conclusion that added 2.5-7,5% was able to improve physical quality of water holding capacity (WHC), cooking loss, and pH of broiler meat ball.Key words : meat ball, sprout, cooking loss, water holding capacity (WHC), pH, Organoleptic. ABSTRAKRancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat perlakuan dan empat kali ulangan. Perlakuan dibedakan berdasarkan taraf pemberian tauge 0 (P0), 2,5% (P1), 5 % (P2), 7,5 % (P3) dari berat daging. Data yang diamati adalah susut masak, daya mengikat air (DMA), pH, dan sifat organoleptik bakso daging ayam. Data dianalisis dengan sidik ragam (ANOVA) perbedaan yang terjadi dilakukan uji lanjut dengan Ortoghonal polynomial. Hasil analisis ragam menunjukkan penambahan tauge berpengaruh tidak nyata (P>0,05) terhadap susut masak bakso daging ayam. Rataan susut masak terendah pada P3 sebesar 2,53 ini menunjukkan bahwa penambahan tauge sebesar 7,5% dari bahan daging memiliki nilai susut masak paling bagus. Nilai daya mengkikat air (DMA) P1 berbeda dengan P0, P2 dan P3, daya mengikat air (DMA) tertinggi pada P1 1,48 sedangkan yang terendah pada P0 dengan nilai 1,08. Kisaran rataan nilai pH bakso yaitu 5,15-5,70. Hasil analisis ragam menunjukkan bahwa penambahan tauge berpengaruh tidak nyata (P>0,05) terhadap bau, rasa, warna, tekstur dan penilaian umun bakso daging ayam. Kesimpulan adalah penambahan tauge antara 5-7,5% dapat memperbaiki kualitas fisik, daya mengikat air (DMA), susut masak, dan pH bakso daging ayam.Kata kunci : Bakso, Tauge, Susut masak, daya mengikat air (DMA), pH, Organoleptik PENDAHULUANBakso merupakan salah satu produk olahan daging secara tradisional, yang sangat terkenal dan digemari oleh semua lapisan masyarakat, yang bisa diharapkan sebagai sumber pangan yang cukup bergizi. Bahan baku pembuatan bakso dapat berasal dari berbagai daging jenis ternak, antara lain, sapi,babi, ayam dan ikan ...
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