ANALYSIS OF PRODUCTION PERFORMANCE AND FINANCIAL FEASIBILITY OF LAYING DUCK FARM WITH INTENSIVE SYSTEM

This study aims to determine the management, production performance, financial feasibility, break-even point and sensitivity of business. The study began from December 2019 until January 2020 at UD. Sari Utama, located in Cepaka Village, Kediri District, Tabanan Regency. This research uses primary data. The variables observed in this study are livestock management, production performance, cost, financial feasibility, and sensitivity. The fe- asibility of laying duck business is analyzed using investment criteria analysis, PBP, BEP and sensitivity analysis. The results of this study indicate that the UD Sari Utama laying duck business has paid attention to several aspects of management including the selection of pra-layer ducks, cages, feed, labor, prevention and treatment of disease. The average egg production is 65%/day and the average number of eggs produced is consumption eggs 62,4% and 37,6% hatching eggs with a maintenance ratio of male and female ducks 1:10. The results of financial analysis show that this farm produces NPV 246.749.932, IRR 26,16%, Net B / C 2,2, PBP in 1,17 years, BEP in 5,96 years, BEP egg production 217.935 / year, BEP egg price Rp 1.649,84 / item. The results of the sensitivity analysis show that the business is sensitive to decreasing egg prices and increasing feed prices, with sensitivity values of 10,52% and 16,87%, respectively. Based on these results it can be concluded that the business of laying duck UD. Sari Utama is financially feasible.

QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

ORGANOLPTIC QUALITY OF BALI BEEF AGING WITH DIFFERENT LENGTH TIME

The objective of the research was to know the optimal length time of bali beef aging in order to produce the best quality of its organoleptic. Analyses used was Non Parametric Kruskal Wallis. If the results significantly different, it will be continued to Mann Whitney analyses. Treatments used were fresh beef without aging (P0), aging beef for 6 hours (P1), aging beef for 8 hours (P2) and aging beef for 10 hours (P3) on the same room temperature (28-29oC). Results showed that beef texture score decreased significantly different (P<0.05) from P0 to P3. The highest beef aromatic and colour of P0 significantly different (P<0.05) compare to the P1, P2, and P3. The tenderness of the P3 was the highest with score for 3.92 and significantly different (P< 0.05) than the P0, P1 and P2. The highest taste was the P2 with score for 3.46 significant different (P<0.05) than the P0, P1 and P3. The highest score of the beef acceptance totally was 4.08 of P1 significantly different (P<0.05) compare to the P0, P2, and P3. It can be concluded that the length time of bali beef aging could affect beef organoleptic and the optimal time to produce the best quality organoleptic of the beef is 6 hours.

ORGANOLEPTIC PROPERTIES OF BEEF SE’I GIVEN VARIOUS LIQUID SMOKE WHICH PIROLISED IN DIFFERENT TEMPERATURE

Experiment objecitve was to determine liquid smoke characteristics made from various type of woods that was pyrolysed at different temperatures and its effect on se’i organoleptic. This experiment used completely randomized design (CRD) with 10 treatments and 3 replications. The treatments consisted of P1: se’i without liquid smoke (con- trol); P2: se’i given liquid smoke kusambi 300 oC; P3: se’i given liquid smoke kusambi 350 oC; P4: se’i given liquid smoke kusambi 400 oC; P5: se’i given bidara liquid smoke 300 oC; P6: given 350 oC liquid smoke bidara; P7: se’i given bidara liquid smoke 400 oC; P8: se’i given guava liquid smoke 300 oC; P9: se’i given guava liquid smoke 350 oC; P10: se’i given guava liquid smoke 400 oC. Results showed that kusambi, guava and bidara liquid smoke which was pyrolyzed at different temperatures had a significant effect (P<0.05) on acid, phenol and carbonyl of liquid smoke, se’i color and tatste. In conclusion; bidara liquid smoke with pyrolysed at 300 0C and 350 0C contains the highest carbonyl and phenols, but it is not suitable for se’i processing, because it causes dark se’i color and lowers taste score. Kusambi liquid smoke and guava are suitable for se’i processing.

GROWTH COMPARISON DAN SURVIVAL RATE OF CATFISH (Clarias sp.) WITH DIFFERENT FEED

This study aims to determine how the growth and survival of catfish seeds that are fed differently. The design used was a completely randomized design (CRD) using 4 treatments and 3 replications so that the number of expe- riments amounted to 12. The treatment given was treatment A (administration of daphnia magna), treatment B (administration of tubifex), treatment C (mosquito larvae), and treatment D (pellets). The parameters measured in this study are weight growth, feed conversion ratio (FCR), survival rate (SR), and water quality parameters (acidity (pH), temperature, and dissolved oxygen (DO). Research location was carried out at the UPT. Fish Seed Market and Fish Seed Center Denpasar City. The highest weight growth was in treatment B was 0.89 g, then in treatment D was 0.84 g, treatment C was 0.42 g, and treatment A was 0.37 g. The best FCR in treatment B was 1.90 and treatment D was 1.98. Survival rate in this study ranged from 70-90%. Water quality parameters in this study are still in good conditions for growth and survival of catfish seeds. The temperature ranges from 24.97-25.10oC, DO ranges from 4.63-8.02 ppm, and pH ranges from 8.97-9.23.

PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

ANALYSIS OF FARMER’S SATISFACTION TO THE SERVICE QUALITY IN BERINGKIT CATTLE MARKET

Beringkit cattle market is the largest cattle market in Bali which is expected to shorten the market chain so that farmers get higher prices. However, only a small proportion of them (6.45%) sell their cattle directly to this market. This study aims to determine the level of farmers satisfaction in marketing of their cattle in the Beringkit cattle market based on five dimensions of service quality include tangibility, reliability, responsiveness, assurance and empathy. The data used are primary data collected through interviews with 100 farmers who sell their cows directly in Beringkit cattle market. The data were analyzed using the Customer Satisfaction Index (CSI) and Importance Performance Analysis (IPA) methods. The results of this study indicate that the farmers are in the satisfied category in marketing of cattle in the Beringkit Market with a CSI of 76.52%. Based on the IPA analysis, it can be seen that most of the service attributes in the Beringkit Market already have high performance. However, there are also some service attributes that are very important for farmers, but their service performance is still low. These attributes in- clude; place to put livestock, convenience of parking space, responsiveness to farmer complaints, a sense of security from the dangers of livestock, and service costs. Thus, it can be concluded that the quality of service in the Beringkit Market is already good, but the quality of service is still very important to improve.

ORGANOLEPTIC EVALUATION OF FRESH COW MILK FORTIFIED WITH LEMONGRASS POST PASTEURIZATION

The study to the effect of lemon grass fortification on organoleptic and pH of pasteurized milk. The design used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were: P0 = pasteurized milk without lemon grass (control), P1 = pasteurized milk + 5% lemon grass, P2 = pasteurized milk + 10 lemon grass, and P3 = pasteurized milk + 15% lemon grass. The variables observed were: color, taste, aroma, thickness and pH. The results showed that the preference value for color at P0 was significant (P<0.05) with P1 and P3, but P1, P2, and P3 were not significant (P>0.05). Preference for pasteurized milk taste at P0 was significant (P<0.05) with P2, but P1, P2, and P3 were not significant (P>0.05). Preference for the aroma at P0 was significant (P<0.05) with P3, but P1, P2, and P3 were not significant (P>0.05). Preference for the thickness at P0, P1, P2, and P3 were not significant (P>0.05). The pH value of pasteurized milk ranged from 6.54 to 6.64. It can be concluded that lemon grass fortification until the level of 15% was affected on aroma and pH, but not effect on color, taste, and thickness of pasteurized milk.

EXISTENCE OF BALI PIG THROUGH THE USABA SUMBU IN DESA ADAT TIMBRAH, KARANGASEM DISTRICT

Pigs are one of the most important in Balinese society, especially those who are Hindus because pig farm animals are the main component that is always present in every ritual activity in Bali. This gap can also be used to maintain the existence of bali pigs which are currently not counted. Karangasem is one of the clearest areas to become a pilot project to maintain the existence of bali pigs. Karangasem has two very large traditions that spearhead the establis- hment of the existence of the bali pig, namely Usaba Dalem and Usaba Sumbu. Two ritual processions above said the number of pork rolls in these two locations is already very large, and is one to be the starting point the program develops the preservation of bali pigs. So far the pigs used by people in both locations mostly use race pigs. If there is a choice in pigs, then there will be a huge opportunity for bali pigs. This is also a challenge for bali pig farmers to increase the amount of production through a more intensive system. Most people want to use bali pork as raw material for guling pork, if it is available, even some community leaders to use pork for perararem (local rule) are used, if the bali pig population is sufficient.

CHARACTERISTICS OF THE YOGURT BEING INCUBATED IN GREEN COCONUT SHELL (Cocos nucifera L. var. viridis Hassk)

The study aims to identify characteristics of the yogurt being incubated in green coconut shell (Cocos nucifera L. var. viridis Hassk). It was conducted in March 2020 at the Laboratory of Animal Product Technology and Mic- robiology Faculty of Animal Science, Udayana University. This studies used a Complete Random Design (CDR) with three treatments and five replications. The three treatments were incubated in a jar container (control) (P0), incubated in green coconut shell nonflesh (P1) and incubated in green coconut shell with flesh (P2). The variables observed were lactoce level, fat level, protein level and pH value. The results of this study have shown that yogurt’s characteristic indicated lactose and protein levels was not significantly different (P>0,05) in all treatments, but P2 fat levels was higher significantly (P<0,05) different than P1 and P0. pH values was not significantly different (P>0,05) with P1 and significantly different (P<0,05) with P0. Conclusing in this study that the characteristics of yogurt incubated in green coconut shell getting good results at lactose level 2,32,42%; fat level 10,60-12,50%; pro- tein level 4,80-4,90%; and value pH 4,14-4,24%.