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All Journal Jurnal Nukleus Peternakan Jurnal Veteriner Nusantara
Andi Citra Septaningsih
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Immunology & microbiology Public Health Veterinary

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Pengaruh Pemberian Ekstrak Daun Kencur (Kaempferia galanga L.) Subang terhadap Morfometrik Ayam Broiler di Daerah Tropis Suriansyah Suriansyah Suriansyah; Andi Citra Septaningsih; Marsudi Marsudi; Adryani Ris; Sudirman Sudirman; Kasmiati Kasmiati; Putri Ramdaniah; Korbinianus Feribertus Rinca
Jurnal Veteriner Nusantara Vol 9 No 1 (2026): Februari, 2026
Publisher : Program Studi Kedokteran Hewan, Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jvn.v9i1.27534

Abstract

This study evaluated the effect of Kaempferia galanga L. (kencur) leaf extract supplementation via drinking water on morphometric traits of broiler chickens reared under tropical conditions. A completely randomized design (CRD) was applied with four treatments: P0 (0%), P1 (1% v/v; 10 mL/L), P2 (2% v/v; 20 mL/L), and P3 (3% v/v; 30 mL/L). Broilers were reared in a closed-house system until 35 days of age, and morphometric measurements included body weight, comb height, shank length, tibia length, femur length, and pelvic-related distances. Results indicated that supplementation significantly improved growth-related morphometrics, with the most consistent improvements observed at P2 (2%). The response tended to plateau or slightly decrease at P3 (3%), suggesting an optimum dose range. These findings support the potential use of kencur leaf extract as a phytogenic supplement administered through drinking water to enhance broiler growth and
KEMAMPUAN GELATIN TULANG SAPI SEBAGAI BAHAN PENGIKAT TERHADAP KUALITAS FISIK SOSIS AYAM (Ability of Bovine Bone Gelatin As a Binder on The Physical Quality of Chicken Sausage) Andi Nurul Mukhlisah; Setiawan Putra Syah; Weny Dwi Ningtiyas; Muhammad Irfan; Andi Citra Septaningsih; Suriansyah Suriansyah
JURNAL NUKLEUS PETERNAKAN Vol 13 No 1 (2026): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v13i1.25808

Abstract

The purpose of this study was to determine the physical quality of chicken sausage made with the addition of gelatin from beef bones. In addition, it can provide information for the meat processing industry as a meat product thickener. This study used bovine femur bones to produce gelatin. A completely randomized design was used, consisting of 5 treatments without gelatin addition (0%), gelatin addition (3%), gelatin addition (6%), gelatin addition (9%), and gelatin addition (12%), with 4 replicates. The variables observed were physical qualities such as water-binding capacity, elasticity, pH, cooking shrinkage, and hardness. The results showed that the addition of gelatin had a significant effect (P<0.05) on the water-binding capacity, elasticity, cooking shrinkage, and hardness of chicken sausages. The best results were found at a gelatin addition level of 6%, which improved the physical quality of chicken sausage. Gelatin increased water-holding capacity, maintained pH, and made the texture more flexible, elastic, and tender. With its gel-forming properties, gelatin is effective as an additive to improve the quality of meat products.
Co-Authors Adryani Ris Andi Nurul Mukhlisah Kasmiati Kasmiati Korbinianus Feribertus Rinca Marsudi Marsudi muhammad irfan Putri Ramdaniah Setiawan Putra Syah Sudirman Sudirman Suriansyah Suriansyah Suriansyah Suriansyah Suriansyah Weny Dwi Ningtiyas