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All Journal Jurnal Ilmiah Ilmu-Ilmu Peternakan

Sestilawarti, Sestilawarti

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Author-ID : 1126919

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Retensi Zat Makanan Pada Ayam Kampung yang Mengkonsumsi Ransum Mengandung Tepung Azolla (Azolla microphilla) Difermentasi dengan Jamur Pleurotus ostreatus Noferdiman, Noferdiman; Zubaidah, Zubaidah; Sestilawarti, Sestilawarti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 20 No 1 (2017): Mei 2017
Publisher : Fakultas Peternakan Universitas Jambi

Abstract This study was aimed to determine the retention of dry matter, nitrogen and crude fiber of Azolla Meal (Azollamicrophilla) fermented with Pleurotus ostreatus mushroom as a mixture of kampung chicken rations. The experimental design used was Completely Randomized Design which consisted of 4 treatments and 5 replicates; P0 (Ration 0% Azolla Meal Fermentation (AF), P1 (Ration containing 5% AF), P2 (Ration containing 10% AF ) and P3 (Ration containing 15% AF). The observed variables were dry matter retention (DM), nitrogen retention (N) and crude fiber digestibility (CF). The data found were analyzed using variance analysis. The evident effect of the treatment on the observed variables then tested by Duncan's multiple range test. The results of the research presented that the use of fermented Azolla starch up to 15% in kampung chicken ration had no significant effect (P> 0,05) on the retention of dry matter, nitrogen and crude fiber. The fermentation of Azolla Meal with Pleurotus ostreatus (AF) mushroom improved the quality of Azolla as feed ingredients up to 15%. This research concluded that the use of fermented Azolla Meal with Pleurotus ostreatus (AF) mushroom in kampung chicken ration up to 15% can be used without affecting the retention of dry matter (DM), nitrogen (N) and crude fiber digestibility (CF). Keywords : Nutrient retention, Azolla Meal Fermentation (AF), and kampung chicken

The Fat Content and Organoleptic Value of Broiler Eggs Soaked in Bay Leaf Infusion (Eugenia polyantha)): - Suryono, Suryono; Sestilawarti, Sestilawarti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 24 No 2 (2021): Nopember 2021
Publisher : Fakultas Peternakan Universitas Jambi

Chicken eggs are animal foods that are consumed by many people because they are cheaper and easier to obtain than other animal foods. Bay leaf is known to the public as one of the most popular kitchen spices not only because of its many health benefits, but also because of its attractive organoleptic quality (aroma). Eggs soaked in bay leaf infusion are also expected to produce attractive organoleptic qualities without affecting their chemical quality (fat content). The research design used was a 4 x 4 factorial randomized block design (RAK) with 4 replications. Factor I is the concentration of bay leaf infusion (4 concentrations) and factor II is the immersion time (4 times). Parameters observed included chemical quality (fat content) and organoleptic quality (color, aroma, texture, taste). The data were analyzed by means of variance and if it had a significant effect, it was continued with the Duncan's Distance Test. All treatments have not been able to significantly affect the fat content of eggs. The quality value produced is still in the range of fresh egg quality. The longer the immersion the lower the organoleptic value. This research still needs to be developed so that the egg quality is increasing, especially the organoleptic quality. Keywords: broiler eggs, bay leaf infusion, soaking time, fat content, and value organoleptic.

Co-Authors Noferdiman Noferdiman Suryono Suryono Zubaidah R, Zubaidah

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