ABSTRAK Kebutuhan daging masyarakat Indonesia meningkat setiap tahun sesuai kenaikan jumlah penduduk, sehingga kebutuhan protein hewani juga ikut meningkat. Daging sapi diharapkan mempunyai kualitas yang layak untuk dikonsumsi. Daging yang memiliki kualitas bagus tentunya akan memberikan produk olahan yang bagus dan akan mempermudah selama proses pengolahan. Daging yang beredar dimasyarakat seringkali tidak terjamin kualitasnya. Oleh sebab itu diperlukan uji fisik sebelum daging dikonsumsi. Pengujian sifat fisik daging di pasar tradisional sangat diperlukan karena belum adanya penelitian sebelumnya mengenai kualitas fisik daging sapi di pasar tradisional Kota Ambon. Diharapkan dari Penelitian ini akan mendapatkan informasi yang dapat dibagikan kepada masyarakat tentang kualitas fisik daging sapi yang ada di pasar tradisional Kota Ambon. Sampel yang digunakan adalah daging sapi segar sebanyak 1 kg yang diambil dari 6 penjual daging sapi segar di pasar tradisional Kota Ambon. Pengujian kualitas daging sapi segar meliputi analisa Kadar Air, pH, Cooking loss dan Water Holding Capacity (WHC). Metode penelitian yang digunakan adalah percobaan dengan Rancangan Acak Lengkap (RAL). Hasil Penelitian menunjukkan Nilai Kadar Air, pH, Cooking Loss dan Water Holding Capacity (WHC) berada pada kisaran normal dengan Nilai Kadar air dan pH menunjukkan perbedaan yang tidak berbeda nyata (P>0,05) sedangkan Cooking Loss dan Water Holding Capacity (WHC) menunjukkan perbedaan yang sangat nyata (P<0,01). ABSTRACT The need for meat in Indonesia increases every year according to the increase in population, so the need for animal protein also increases. Beef is expected to have decent quality for consumption. Meat that has good quality will certainly provide good processed products and will make it easier during the processing process. Meat circulating in the community is often not guaranteed quality. Therefore, a physical test is needed before the meat is consumed. Testing the physical properties of meat in traditional markets is very necessary because there has been no previous research on the physical quality of beef in traditional markets in Ambon City. It is hoped that this research will provide information that can be shared with the public about the physical quality of beef in the Ambon City traditional market. The sample used was 1 kg of fresh beef taken from 6 fresh beef sellers in the Ambon City traditional market. Testing the quality of fresh beef includes an analysis of water content, pH, cooking loss, and water holding capacity (WHC). The research method used was an experiment with a completely randomized design (CRD). The results showed that the value of water content, pH, Cooking Loss, and Water Holding Capacity (WHC) were in the normal range with the value of water content and pH showing no significant difference (P>0.05) while Cooking Loss and Water Holding Capacity (WHC) ) showed a very significant difference (P<0.01).

This study aims to determine the diversity and heritability components of the nature of body weight production of local chickens aged 0-4 weeks. The material used in this study were 95 local chickens from 4 male and 20 female. Heritability calculation (h2) uses the nested design method. The results showed the value of heritability (h2) DOC weights in male body weights were 0.429851 and 0.569476 in the third week, while the largest variance component in the third week was 12.28387 and for female in the fourth week was 59.333934 . Heritability (h2) DOC weights for male body weight gain were 0.6840 and 0.5257 in the third week, the variance component given from the largest male was in the fourth week ie 0.39037 and for female in the second week was 0.68931.

Peternakan ayam Kampung yang banyak terdapat di pedesaan pada umumnya bersifat tradisional. Campur tangan peternak dalam pemeliharaannya hanya terbatas pada pemilikan, perkandangan sederhana dan kadang-kadang memberikan pakan tambahan sederhana seperti pemberian limbah dapur. Tujuan kegiatan ini adalah untuk meningkatkan pertumbuhan ayam Kampung dan memanfaatkan bahan lokal seperti ela sagu, daun singkong dan cacing tanah. Sasaran pelaksanaan kegiatan pengabdian kepada masyarakat adalah peternak mitra usaha ayam Kampung di Dusun Kusu-Kusu. Metode yang digunakan adalah ceramah, diskusi serta demonstrasi pelatihan pengolahan dan penerapan ransum ayam kampung. Hasil menunjukkan  perbaikan ransum dengan komposisi gizi protein kasar 17,83%, serat kasar 6,37%,  lemak 5,91%  dan energi metabolisme 2873,012 Kkal dapat meningkatkan pertambahan bobot badan ayam kampung sebesar 618,91 g, yang berbeda dibanding tanpa penerapan ipteks sebesar 359,00 gram yaitu sebesar 58,01%.

The objective of the present study was to examined the chewing behaviour of Moa buffalo fed on local forages. The experiment was analysed as Latin square 4 x 4, four treatments and four replicates. The treatments were A (combination of graas and aulumadam), B (grass and knumge, C (grass and weru leaves) and D (grass).Variables measured were chewing during eating (intake rate, chewing rate and efficiency) and chewing during rumination (ruminating rate, time spent ruminating per bolus, rumination efficiency, and regurgitation rate). The result show that intake rate was  31.78, 30.52, 31.99, 32.14 gram/minutes for treatmen A, B, C and D, respectively.   Chewing rate (no.of chew/minutes) for   A, B, C and D was 50.81, 53.95, 56.50, and 55,67, reapectively, and chewing efficiency (no.of chews/dry weight) was 0.23, 0.31, 0.21, and 0.35 for A, B, C, and D, respectively. Ruminating rate (no of bolus/minutes) was 1.16, 1.06, 1.26, and 1.34 for A. B, C and D, respectively. Ruminating efficiency (no. of chews/bolus) for A, B, C, and D was 37.70, 43.68, 36.48 and 36.24, respectively. Time spent ruminating per bolus was 1.14, 0.96, 0.82. and 0.75 minutes for A, B, C, and D, respectivly, and regurgitation rate (minutes) was 0.16, 0.89, 1.46, and 0.44 for A, B, C, and D, respectively. It can be concluded than Moa buffalo consume all forages with similar rate and efficiency, while chewing rate differ among the the treatments. Chewing rumination is similar among all forages.

Penelitian ini bertujuan untuk mengetahui status populasi kerbau lokal didasarkan pada struktur populasi dan laju silang dalam per generasi. Survey dilakukan pada dua desa yang masih memelihara kerbau di Kecamatan Waeapo, dan pengambilan data dengan metode sensus terhadap semua peternak kerbau. Variabel yang diamati meliputi struktur populasi, populasi aktual, populasi efektif dan laju silang dalam per generasi. Hasil penelitian menunjukkan populasi kerbau yang terdapat di Kecamatan Waeapo sebanyak 374 ekor dengan komposisi berikut anak jantan 8,56% ; anak betina 7,49% (1,14 : 1), muda jantan 11,5% ; muda betina 10,96% (1,05 : 1), dan dewasa jantan 18,72% ; dewasa betina 42,78% (1 : 2,29). Ukuran populasi aktual kerbau lokal adalah 230 ekor, dengan ukuran populasi efektif sebesar 194 ekor. Laju silang dalam (inbreeding) per generasi adalah 0,26%. Mengindikasikan bahwa belum terjadinya tekanan silang.