https://talenta.usu.ac.id/jpi/issue/feedJurnal Peternakan Integratif2024-01-29T10:29:57+07:00Nurzainah Gintingnurzainah@usu.ac.idOpen Journal Systems<p><strong>Jurnal Peternakan Integratif</strong> is a scientific journal covering animal science aspects published since 2012, is consistently published three times a year in April, August, and December by Animal Production Study Program, Universitas Sumatera Utara. Jurnal Peternakan Integratif is a peer reviewed journal. Jurnal Peternakan Integratif has been indexed and abstracted in <strong>Google Scholar</strong>, and other scientific databases. The journal also used Turnitin Check to prevent any suspected plagiarism in the manuscripts.</p> <p>Jurnal Peternakan Integratif receives manuscripts encompass a broad range of research topics in tropical animal sciences: nutrition, breeding and genetics, reproduction and physiology, feed sciences, agrostology, animal products, biotechnology, energy, behaviour, welfare, health, livestock farming system, socio-economic, and policy.</p> <p>Jurnal Peternakan Integratif is published by Talenta Publisher under Universitas Sumatera Utara, Medan 20155, Indonesia.</p>https://talenta.usu.ac.id/jpi/article/view/15110Evaluation Of Ph Quality And Water Capacity Of Yogurt Of Etawa Goat Milk (Capra Aegagrus Hircus) With The Addition Of Mangga Golek Fruit Juice2023-12-26T22:30:41+07:00<p>Milk is the product of livestock in the form of white liquid contains nutrients that are very good for humans. This study aims to determine the quality of pH (Hydrogen Potential) and moisture content of Peranakan Etawa (PE) goat milk yogurt with the addition of golek mango juice at different levels. The research was conducted at the Laboratory of the Faculty of Agriculture and Animal Husbandry, Tjut Nyak Dhien University. The research method used a completely randomized design (CRD) with 4 treatments and 5 replications, namely P0, P1, P2 and P3 by testing the pH and moisture content of yogurt.The results showed that the addition of golek mango juice to yogurt gave the same effect on yogurt pH and water content. The optimal pH value, water content and dry matter of etawa peranakan goat milk yogurt in treatment P0 without the addition of golek mango juice with an average pH value of 3.98, water content of 84.4% and dry matter of yogurt of 15.6%. Yogurt dry matter is better in the P0 treatment</p>2024-01-06T00:00:00+07:00Copyright (c) 2023 Jurnal Peternakan Integratifhttps://talenta.usu.ac.id/jpi/article/view/14201Egg Quality and Heavy Metal Concentrations in Meat, Eggs and Inner Organs of Laying Ducks Fed under a Conventional Feeding in Lombok, Indonesia2023-12-26T21:29:35+07:00B. Indarsihbudiindarsih@unram.ac.idMH. Tamzilbudiindarsih@unram.ac.idAsnawibudiindarsih@unram.ac.idDK. Purnamasari budiindarsih@unram.ac.id<p>The search for alternative protein sources for duck feed is important considering its high cost. An experiment involving 100 forty-wk-old laying ducks was conducted for eight weeks to study the effects of fresh water fish (sapu-sapu fish -SSF) as single protein sources on egg quality and heavy metal concentration. The SSF levels were 28 and 35% of the feed and the remaining constituent was rice bran with metabolizable energy approximately 2,943 and 2,934 kcal/kg, respectively. Fresh water fish did not effect on egg quality measured except egg weight and shell thickness (63.2±0.30 to 67.9±0.22g) and shell thickness (0.50±0.04 to 0.52±0.04g) with increasing dietary SFF(P<0.05). Mean concentrations of heavy metals in local duck samples decreased in the order kidney>liver>egg>meat for Pb and liver>kidney>meat>egg for Cu. Lead concentrations in meat, eggs, liver and kidney were 1.267± 0.825, 1.311±0.737, 1.762±0.729 and 2.172±0.770 mg/kg respectively. These values were higher than the admissible amounts under the Indonesian National Standards (1.0 mg Pb/kg) and FAO (0.1 mg Pb/kg). Accumulation of Cu in the meat, eggs, liver and kidney was 12.798±4.181, 7.011±1.949, 30.165±16.561 and 14.392± 4.208 mg/kg respectively. These levels were also higher than that recommended by the European Commission. The conclusion of this study proved that feeding SSF to laying ducks raised by small farmers contained a significantly high concentration of heavy metals not appropriate for human consumption when high levels of SSF was fed</p>2024-01-06T00:00:00+07:00Copyright (c) 2023 Jurnal Peternakan Integratifhttps://talenta.usu.ac.id/jpi/article/view/15222The Effect of Catfish Meat Substitution on the Physical and Organoleptick Quality Of Meatbals with Rejected laying HenMeat2024-01-29T10:24:14+07:00Harapin Hafidharapin.hafid@uho.ac.idSt Nur Anggraeni Snuranggraeni.s06@gmail.comAmrullah PagalaAmrullahpagala@uho.ac.id<p>Consumer pleasure for meatballs needs to be innovated with various ingredients including catfish meat and chicken meat. This study aims to determine the effect of catfish substitution on the physical and sensory quality of rejected laying hen meatballs. This study used an experimental method which is a completely randomized design (CRD) with 5 treatments and 5 repetitions. The treatment used was as follows, (P0) 100% meat of rejected layers, (P1) 80% meat of rejected layers: 20% catfish, (P2) 70% meat of rejected layers: 30% catfish, (P3) 60% meat of rejected layers: 40% catfish, (P4) 50% meat of rejected layers: 50% catfish. The parameters measured in this study were the organoleptic test of meatballs of rejected laying hen meat which had no significant effect (P>0.05) on all variables including color, shape, aroma, texture, taste and general acceptance of meatballs, aroma, tenderness, taste, texture and color of meatballs</p>2024-02-18T00:00:00+07:00Copyright (c) 2023 Jurnal Peternakan Integratifhttps://talenta.usu.ac.id/jpi/article/view/13596The Use of Marine Mushroom Extract (Nodulisporium sp.) as Feed Additive in the Ration of Native Chickens on Protein Utilisation Ratio2024-01-29T10:26:55+07:00MO. Br Surbaktioktaviam325@gmail.comNurhayatioktaviam325@gmail.comNelwidaoktaviam325@gmail.com<p>Feed plays an important role in the growth process of native chickens. This research aims to determine the effect of using marine fungi extract (Nodulispolium sp.) as a feed additive in native chicken rations on the protein utilization ratio. This research was a collaboration between the IPB University and Jambi University which used 180 unsexing DOC native chickens and marine fungi extract. The design used was a Completely Randomized Design (CRD) consisting of 5 treatments and 4 replications. The treatments were P0 = Basal Ration (control), P1 = P0 + 1 ml marine fungi extract/kg, P2 = P0 + 2 ml marine fungi extract/kg, P3 = P0 + 3 ml marine fungi extract/kg and P4 = P0 + 4 ml marine fungi extract/kg. The variables observed included dry matter consumption, crude protein consumption, body weight gain and protein utilization ratio. Data were analyzed using analysis of variance (ANOVA) and the differences between treatments, adding were tested using Duncan's Multiple Range Test. The results of analysis of variance showed that the use of marine fungi extract as a feed additive in rations up to 4 ml/kg ration had no significant effect (P>0.05) on dry matter consumption, crude protein consumption, body weight gain and protein utilization ratio. It can be concluded that the use of marine fungi extract as a feed additive in rations up to 4 ml/kg has not been able to increase the protein ratio chickens</p>2024-02-16T00:00:00+07:00Copyright (c) 2023 Jurnal Peternakan Integratifhttps://talenta.usu.ac.id/jpi/article/view/15523The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat2024-01-29T10:29:57+07:00Nur Lailanurlayla2504@gmail.comPeni Patrianipenipatriani@usu.ac.idAde Trisnajpi@usu.ac.id<p>Meatballs is a processed meat product and one of Indonesia's favourite culinary delights. This study aims to determine the effect of fenugreek paste on the physical and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research and Technology Laboratory, Faculty of Agriculture, and Animal Production Laboratory, Faculty of Agriculture, University of No Sumatra. The design used in this study was RAL (Completely Randomised Design) with 4 treatments, namely P0 = 0%, P1 = 5%, P2 = 10%, P315%, and 5 replications. The parameters in this study were physical quality tests, namely meatball pH and cooking loss, and organoleptic tests of color, aroma, taste, and tenderness. The results showed that 5%, 10%, 15% fenugreek paste had a very significant effect (P<0.01) on physical quality and organoleptic quality. The higher the percentage of fenugreek paste used in meatballs, the higher the physical and organoleptic quality of meatballs In conclusion of this study is that fenugreek is good to add to get quality meatballs</p>2024-02-16T00:00:00+07:00Copyright (c) 2023 Jurnal Peternakan Integratif