Roselle flowers are usually consumed in the form of fresh steeping. To increase the flexibility of using roselle, effervescent roselle-based products are made which of course more practical, efficient and attractive. Unfortunately, the bioactive compound in roselle extracts is not stable to environmental influences so nanoencapsulation technology needs to be done. The encapsulation matrix type gives a unique effect on each core. The purposes of this study were to determine the effects of variation in the matrix types and percentage of roselle nanocapsules on the physical and chemical effervescent properties. The research design used in this study was a Complete Random Design with 2 factors and 3 replications. The first factor comprised matrix types (A): maltodextrin (A1) and Arabic gum (A2). The second factor was roselle nanocapsule percentages (B): 10% (B1), 15% (B2) and 20% (B3). Observed variables in this study were total phenol, anthocyanin, vitamin C, antioxidant activity and dissolving time. The Arabic gum nano encapsulated matrix type gave a better value of Vitamin C, antioxidant activity and dissolving time than maltodextrin, namely 0.149±0.049 µg/3 g, 34.02±4.52%, 2.93±0.80 mins. The percentage of roselle nanocapsules by 20% gave the highest vitamin C value, namely 0.188±0.032 µg /3 g. The best treatment combination was obtained from the treatment (A2B3) Arabic gum nanocapsules using the third percentage (20%) with the characteristics: total phenol content 4.17 µg /3 g, anthocyanin 0.070 µg /3 g, vitamin C 0.188 µg /3 g when it dissolves in 1.25 mins.

Along with the rapid development of the trend in the health sector, various studies have been conducted to find alternative healthier foods, one of which is reducing fat consumption. Currently, many researchers focus on one of modified starches that can be utilized as a fat replacer is starch modified with OSA (octenyl succinic anhydride). In the last decade, there have been quite a lot of publications related to OSA starch, further the number is still increasing. This review discusses the synthesis method of OSA starch and its optimization, functional characteristics, and its application to be a fat replacer in many kinds of products daily consumed. Various pre-treatment methods could be applied to create OSA starch which has higher degree of substitution values. The presence of conjugate bonds with the OSA group in starch polymers could produce very amphiphilic starch characteristic so as to have an emulsifying function. Emulsions shaped from OSA starch were utilized as fat replacers in foods with high level of fat content. Partial OSA starch substitution was successfully utilized as a fat replacer for several types of food products with similar sensory attributes or even slightly better than the native product. The resulting product could be defined as a healthier choice because it had relatively lower fat and calorie content. Even so, adjustments through further study are still needed so that the food produced is able to have a higher level of sensory acceptance relative to native food without fat substitution.

Abstrak Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemberian asam sitrat (citric acid) terhadap FCR dan HDP ayam petelur. Penelitian dilakukan selama satu bulan di Tandjaja Farm, Desa Lamong, Kecamatan Badas, Kabupaten Kediri dimulai tanggal 30 Maret sampai 28 April 2022. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) menggunakan empat perlakuan dan lima ulangan. Keempat perlakuan tersebut adalah perlakuan kontrol tanpa asam sitrat (P0), perlakuan dengan taraf asam sitrat 0,1% (P1), perlakuan dengan taraf asam sitrat 0,3% (P2), dan perlakuan dengan taraf asam sitrat 0,5 % (P3). Variabel yang diamati adalah konsumsi pakan, berat telur, FCR (Feed Convertion Ratio), dan HDP (Hen Day Production). Materi yang digunakan adalah 200 ekor ayam ras petelur dengan strain ISA Brown dengan jumlah 10 ekor per perlakuan . Analisis data yang dilakukan dengan analisis deskriptif dan analisis kuantitatif. Data yang dihasilkan diolah dan dianalisis menggunakan analisis varian (Anova) dilanjutkan dengan Uji Jarak Berganda Duncan pada taraf signifikansi 5% jika perbedaannya signifikan. Hasil penelitian menampilkan aplikasi asam sitrat (citric acid) sebagai feed additive sampai taraf 0,5 % dalam pakan ayam ras petelur tidak berpengaruh nyata (p >0,05) terhadap konsumsi pakan, berat telur, FCR (Feed Convertion Ratio), dan HDP (Hen Day Production). Tetapi pemberian asam sitrat (citric acid) pada P1 dengan taraf 0,1 % dan P2 dengan taraf  0,3 % menghasilkan efek yang cenderung paling baik terhadap produksi ayam petelur   Abstract The purpose of this study was to determine the effect of citric acid on the FCR and HDP of laying hens. The study was conducted for one month at Tandjaja Farm, Lamong Village, Badas District, Kediri Regency starting from March 30 to April 28, 2022. The design used was a Completely Randomized Design (CRD) using four treatment and five replications. The four treatments were control treatment without citric acid (T0), treatments with 0.1 % citric acid level (T1), treatment with 0.3 % citric acid level (T2), and treatment with 0.5 % citric acid level (T3). The variables observed were feed consumption, egg weight, FCR (Feed Convertion Ratio), and HDP (Hen Day Production). The material used was 200 laying hens with ISA Brown strain with a total of 10 chickens per treatment. Data analysis was carried out by descriptive analysis and quantitative analysis. The resulting data is processed and analyzed using analysis of variance (Anova) followed by Duncan Multiple Range Test at a significance level of 0.5 % if the difference is significant. The results showed that the application of citric acid as a feed additive to a level of 0.5 % in laying hens had no significant effect (p>0.05) on feed consumption, egg weight, FCR (Feed Convertion Ratio), and HDP (Hen Day Production). However, giving citric acid to T1 with a level of 0.1 % and T2 with a level of 0.3 % resulted in the best effect on the production of laying hens

This study was conducted in April to August 2019 to determine the relation between broilers’ production management with its business analysis in Kediri district, East Java. The research using survey methods. The questionnaire was used as a data collection tool, which was carried out by interviews and field observations. Determination of location and respondent uses purposive sampling method and selects 25 farmers. Production management indicators consist of five categories; breed, feeding, housing system, maintenance, and health. Business analysis indicators consist of R/C ratio, Break Event Point (BEP), and Payback Period (PP. Data analysis uses descriptive analysis and statistical analysis of the Structural Equation Modeling (SEM) method using the Partial Least Square (PLS) program. The results showed that farmers had implemented production management well. Broiler partnership farm is a profitable business. The value of Revenue Cost ratio was 1.45 and with the Payback Period for 2.97 years. Production management of broiler farms has a positive and significant effect on its business analysis.

Ternak kambing PE dan kambing Senduro merupakan ternak yang sedang dan terus dikembangkan saat ini. Tujuan penelitian ini untuk mengetahui bobot lahir anak kambing PE dan Kambing Senduro. Metode penelitian menggunakan studi kasus di Unit Pelaksana Teknis Pembibitan Ternak dan Hijuan Makanan Ternak (UPT PT dan HMT) Singosari, Kabupaten Malang. Materi yang digunakan adalah kambing  PE dan kambing Senduro bunting tua masing-masing sebanyak 30 ekor, yang kemudian dilakukan pengamatan saat fase partus untuk mengetahui bobot lahir anak yang dihasilkan. Bobot lahir anak kambing PE  tipe kelahiran kembar lebih tinggi dibandingkan tipe kelahiran tunggal 3,8726 ± 0,3874 > 3,7754 ± 0,6859, sedangkan  bobot lahir anak kambing Senduro menunjukkan tipe kelahiran kembar lebih tinggi dibandingkan tipe kelahiran tunggal 3,7198 ± 0,4234 > 3,4230 ± 0,3252. Penelitian ini memberikan kesimpulan bahwa bobot lahir pada anak kambing PE dan kambing Senduro tidak menunjukkan perbedaan yang signifikan.   Kata Kunci : Anak kambing, Bobot lahir, kambing PE dan kambing Senduro