I Haryoko, I
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Evaluation of Carcass Production of PO Cattle Based on Heart Girth Measurement, Body Condition Score and Slaughter Weight Haryoko, I; Suparman, P
ANIMAL PRODUCTION Vol 11, No 1 (2009): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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The objective of study was to evaluate of carcass production of PO beef cattle based on measurement of heart girth, body condition score (BCS), and slaughter weight.  It was conducted in the slaughtering house at Mersi Purwokerto city.  The materials for this study were 60 heads of male PO breed cattle.  Simple random sampling was used for taking samples.  Data was analyzed by using multiple regression equation to determine the effects of heart girth, BCS, and slaughter weight on carcass weight.  The potency of carcass relative growth was assessed with Huxley allometric equation. The result showed that heart girth did not differ significantly (P>0.05), BCS had significant effect (P<0.01) on carcass weight and percentage, and slaughter weight had significant effect (P<0.01) on carcass weight.  Relative growth of carcass weight to slaughter weight had a high potential (b=1.136), otherwise relative growth of carcass proportion to slaughter weight had a less potential (b=0.136).  It could be concluded that (1) carcass weight could be predicted using BCS and slaughter weight parameters, and (2) PO beef cattle slaughtered had a good of relative growth potential for the carcass. (Animal Production 11(1): 28-33 (2009) Key Words: PO beef cattle, heart girth, BCS, slaughter weight, carcass
Study of Tenderization Method of Old Goat Meat Setyawardani, T; Haryoko, I
ANIMAL PRODUCTION Vol 7, No 2 (2005): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat.  A total of 6 goats (approximately 3 years of age) were used in the study.  The meat was obtained from the hind leg (m. biceps femoris).  Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment.  The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution.  The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml).  Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means.  The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein.  It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005) Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulation
Effects of Sex and Slaughter Weight on Physical Characteristics of Carcass of New Zealand White Crossbred Haryoko, I; Warsiti, T
ANIMAL PRODUCTION Vol 10, No 2 (2008): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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The objective of the experiment was to investigate the effects of sex and slaughter weight on physical characteristics of carcass of New Zealand White crossbred rabbits.  32 heads of New Zealand White crossbred rabbits (16 male and 16 female) by individual cages were involved in this study.  Two levels of  nested classifications were applied in this study.  Male and female rabbits were grouped by slaughter weight (SW) SW1 (1,259.38 ± 16.44 g), SW2 (1,674.88 ± 26.55 g), SW3 (2,076.25 ± 26.59 g), and SW4 (2,398.50 ± 19.41 g), and four replications.  Variables consist of  carcass weight and percentage, lean, bone, and fat weight and percentages. Analysis of  variance and least significant test (LSD) were applied in this.  This study reavealed that sex did not affect significantly (P>0.05) in all variables, whereas slaughter weight had significant effect (P<0.01) on all variables measured.  It can be concluded that physical characteristics of carcass of male rabbits are similar to those of female with the same SW, but SW significantly increase physical carcass characteristics, except to percentage of bone. (Animal Production 10(2): 85-89 (2008) Key Words:  Rabbits, carcass characteristic, slaughter weight, sex, New Zealand White
Comparative Study on Fat and Cholesterol Contents of Shredded Beef and Bufallo Meat Munadi, Munadi; Santoso, Djoko; Ningsih, D; Haryoko, I
ANIMAL PRODUCTION Vol 5, No 2 (2003): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Penelitian ini bertujuan untuk membandingkan kandungan lemak dan kolesterol abon daging sapi dan kerbau antar umur ternak. Sampel daging diambil pada bagian paha belakang (rump) dari sapi jantan, kerbau jantan dan kerbau betina yang dipotong di RPH Pemalang. Ternak dibedakan atas umur muda dan tua dengan 4 (empat) kali ulangan. Peubah yang diamati adalah kandungan lemak dan kolesterol. Data yang terkumpul dianalisis ragam dengan pola tersarang (Nested Classification), sebagai grup adalah jenis ternak (sapi jantan, kerbau jantan dan kerbau betina). Sub grup adalah antar umur dalam jenis ternak (muda dan tua). Anlisis ragam menunjukkan kandungan lemak antar jenis ternak menunjukkan perbedaan nyata (P<0,05) sedangkan antar umur ternak menunjukkan perbedaan sangat nyata (P<0,01). Pada kandungan kolesterol, menunjukkan antar jenis ternak tidak berbeda nyata. Hasil penelitian dapat disimpulkan bahwa kandungan lemak dan kolesterol abon daging sapi dan kerbau tidak menunjukkan perbedaan sehingga daging kerbau dapat digunakan sebagai alternatif penyediaan abon daging. (Animal Production 5(2): 69-72 (2003) Kata Kunci : Lemak, Kolesterol, Sapi, Kerbau