Jurnal Peternakan Integratif

Evaluation Of Ph Quality And Water Capacity Of Yogurt Of Etawa Goat Milk (Capra Aegagrus Hircus) With The Addition Of Mangga Golek Fruit Juice

Sat, 06 Jan 2024 00:00:00 +0700

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

Egg Quality and Heavy Metal Concentrations in Meat, Eggs and Inner Organs of Laying Ducks Fed under a Conventional Feeding in Lombok, Indonesia

B. Indarsih, MH. Tamzil, Asnawi, DK. Purnamasari — Sat, 06 Jan 2024 00:00:00 +0700

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

The Effect of Catfish Meat Substitution on the Physical and Organoleptick Quality Of Meatbals with Rejected laying HenMeat

Harapin Hafid, St Nur Anggraeni S, Amrullah Pagala — Sun, 18 Feb 2024 00:00:00 +0700

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

The Use of Marine Mushroom Extract (Nodulisporium sp.) as Feed Additive in the Ration of Native Chickens on Protein Utilisation Ratio

MO. Br Surbakti, Nurhayati, Nelwida — Fri, 16 Feb 2024 00:00:00 +0700

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

The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat

Nur Laila, Peni Patriani, Ade Trisna — Fri, 16 Feb 2024 00:00:00 +0700

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

The Effect of Buffalo Milk Whey on Salmonella Populations in Chickens Infected with Salmonella sp.

M.K.Arjuna, N.Ginting, S.Pakpahan — Mon, 01 Apr 2024 00:00:00 +0700

Bacterial is one cause of health decreased on poultry especially chicken. This study aims to determine the effect of giving buffalo milk whey on the number of salmonella populations found in chickens infected with Salmonella sp. The study was conducted at the Animal Production laboratory, Faculty of Agriculture, and the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara. The design used was a non-factorial completely randomized design (CRD) with 4 treatments with 5 replications. Treatment consisted of P0 (control without whey administration), P1 (25% whey + 75% distilled water), P2 (50% whey + 50% distilled water), and P3 (antibiotic Colimas). Observation parameters were pH, antimicrobial bacterial test and number of Salmonella sp bacterial colonies. The results showed that the treatment had a real effect on pH, antimicrobial bacterial tests and the number of Salmonella sp bacterial colonies. In conclusion that giving buffalo milk whey to native chickens infected with Salmonella sp. with treatment of 50% buffalo whey + 50% distilled water can increase the pH and reduce the population of Salmonella sp. on chicken digestion so that it can replace the use of commercial antibiotics.

The Combination of Kersen (Muntingia calabura) and Sirsak (Annona muricataL.) Leaf Extract as an Antioxidant Against Broiler Chicken Carcasses

Dylla Miranthi Aprichya, A. Sadeli, J.A. Lase — Mon, 01 Apr 2024 00:00:00 +0700

Antioxidants are molecules that can slow down or prevent the oxidation process of other molecules. This study aims to determine the effect of the combination of Kersen Leaf/KL (Muntingia calabura) and Sirsak Leaf/SL (Annona muricata L.) extracts as antioxidants on Cutting Weight, Carcass Weight and Carcass Percentage of broiler chickens. This research was conducted on Jl. Mekar Jaya No 38 Medan Selayang, North Sumatra in June - August 2023. The design used in this study was a Complete Randomized Design (CRD) with 5 treatments and 5 repeats. Each repetition consists of 5 broiler chickens aged 35 days. The treatment consisted of P0 (without extract), P1 (KL extract 9%), P2 (SL extract 9%), P3 (KL extract 6% + SL extract 3%) and P4 (KL extract 3% + SL extract 6%). The parameters observed were cutting weight, carcass weight and carcass percentage. The results showed that the use of a combination of KL and SL extracts as antioxidants had a real effect on cutting weight and carcass weight with an average of 1491.67-1773.60 g/head and 1067-1267 g/head respectively. However, it did not have a real effect on carcass percentage with an average of 71.16%-72.14%. In conclusion, application of kersen leaf 6% combine with sirsak leaf 3% extract caused thee best results on cutting weight and carcass weight

Effect of Adding Synbiotic Isolate Pediococcus Pentosaceus Strain N6 and Cassava Peel Flour on the Digestibility of Dry Matter and Organic Matter of Super Native Chickens

Sukani, N.br Ketaren, S.Mutia R.M — Mon, 01 Apr 2024 00:00:00 +0700

Public awareness of healthy food is currently getting stronger. Food should be free from antibiotics. As consequence the use of antibiotics as feed additives should be prohibited because it has the potential to produce residues in livestock products and indirectly impact consumers. An alternative substitute for antibiotics that has been widely developed is the administration of synbiotics. Synbiotics are a combination of probiotics and prebiotics. The purpose of this study is to investigate Pediococcus pentosaceus strain N6 isolate as a probiotic and cassava peel as a prebiotic. The research design used was a non-factorial Completely Randomized Design (CRD) with 4 treatments and 5 replications. Each replication consisted of 5 chickens with treatments; P0: Basal ration without additive feed (control), P1: Basal ration + additive feed 150 ml/kg ration, P2: Basal ration + additive feed 300 ml/kg ration and P3: Basal ration + additive feed 450 ml/kg ration. The best digestibility of dry matter and organic matter of super native chicken was obtained in treatment the addition of feed additives of 450 ml/kg ration. In conclusion feed additives of 450 ml/kg ration give good effect on digestibility as well as on feed consumption, dry matter consumption and organic matter consumption