The aim of this study was to identify the prevalence of fasciolosis of Simeulues buffalo using macroscopic approach by observing pathological changes in the liver. The sample were obtained from slaughterhouse in Sinabang. A number of 60 livers were obtained on July to September 2015 based on post mortem examination. From this sample, a total of 57 livers were found positive indication of infested by F. gigantica (95%). The length and width of F. gigantica was 25 mm and 7 mm. The body was flat as a leaf, blunt on posterior, gray, brown, transparant and do not have a real shoulder shapes. The liver which were not infested with F. gigantica showed sharp edges and a very high degree of elasticity. On the other hand, in the infested liver was found F. gigantica in the bile duct and showed a color of pale, the dark brown exudate as well as objects looks like gravel. The buffaloes sample were supplied to the abattoir from the paddy fields or oil palm plantations area. In comparison, the buffaloes raised in both areas were not different on the pathological changes of liver. In conclusion, this study showed that simeulues buffalo is very prevalence to F. gigantica.

The aim of this study was to identify the prevalence of fasciolosis of Simeulue’s buffalo using macroscopic approach by observing pathological changes in the liver. The sample were obtained from slaughterhouse in Sinabang. A number of 60 livers were obtained on July to September 2015 based on post mortem examination. From this sample, a total of 57 livers were found positive indication of infested by F. gigantica (95%). The length and width of F. gigantica was 25 mm and 7 mm. The body was flat as a leaf, blunt on posterior, gray, brown, transparant and do not have a real shoulder shapes. The liver which were not  infested with F. gigantica showed sharp edges and a very high degree of elasticity. On the other hand, in the infested liver was found F. gigantica in the bile duct and showed a color of pale, the dark brown exudate as well as objects looks like gravel. The buffaloes sample were supplied to the abattoir from the paddy fields or oil palm plantations area. In comparison, the buffaloes raised in both areas were not different on the pathological changes of liver. In conclusion, this study showed that simeulue’s buffalo is very prevalence to F. gigantica.

One of the Acehnese traditional food preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P 0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P 0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.

One of the Acehnese traditional food  preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P 0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P 0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.

This research was conducted in the District Mangko Tano East Luwu in South Sulawesi Province, in 2017. The area of research is supported by oil palm plantations, palm plantations, agricultural land, forestry land, vacant land that has not been explored by farmers and other vacant land. The study was conducted by the method of field survey, according to information from the local Animal Husbandry Department, the criteria in the data is the cattle population in farmer.The purpose of this study was to determine the economic analysis on a group of cattle ranchers. Primary data and secondary data were analyzed using descriptive tabulation, quantitatively and economically. The results of the research effort shows that beef cattle, ranchers group profit amounted Rp.3.637.500/year, Agung Sindo Village B/C ratio of 1.2, Kalaenaliri village of Rp.3.886.000/ year ratio B/C 1.2, and the Wanasari Village of Rp.3.788.000/year and ratio of B/C 1.2. Forage in locations very research support to the development of beef cattle Bali. But farmers are accustomed way of raising beef cattle between 2-4 head/breeder, so it needs additional maintenance business scale between 5-10 cattle/livestock farmers, so that the business more effectively and efficiently and economically will benefit farmers.

This research was conducted in the District Mangko Tano East Luwu in South Sulawesi Province, in 2017. The area of research is supported by oil palm plantations, palm plantations, agricultural land, forestry land, vacant land that has not been explored by farmers and other vacant land. The study was conducted by the method of field survey, according to information from the local Animal Husbandry Department, the criteria in the data is the cattle population in farmer.The purpose of this study was to determine the economic analysis on a group of cattle ranchers. Primary data and secondary data were analyzed using descriptive tabulation, quantitatively and economically. The results of the research effort shows that beef cattle, ranchers group profit amounted Rp.3.637.500/year, Agung Sindo  Village B/C ratio of 1.2, Kalaenaliri village of Rp.3.886.000/ year ratio B/C 1.2, and the Wanasari Village of Rp.3.788.000/year and ratio of B/C 1.2. Forage in locations very research support to the development of beef cattle Bali. But farmers are accustomed way of raising beef cattle between 2-4 head/breeder, so it needs additional maintenance business scale between 5-10 cattle/livestock farmers, so that the business more effectively and efficiently and economically will benefit farmers.