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All Journal Animal Agricultural Journal Animal Production : Indonesian Journal of Animal Production Jurnal Riset Agribisnis dan Peternakan Animal Production
Sartono, Tri Agus
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Veterinary

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PENAMBAHAN PAPAIN KASAR DALAM RANSUM TERHADAP LAJU DIGESTA DAN TOTAL MIKROBA USUS AYAM BROILER (The Addition of Crude Papain in the Chicken Dieton The Digestion Rate and the Total numberof Microbesin the Broiler Intestine) Setiyowati, Setiyowati; Sartono, Tri Agus; Yudiarti, Turrini
Animal Agriculture Journal Vol 3, No 4 (2014): Volume 3, Nomor 4, Tahun 2014
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK           Penelitian bertujuan mengkaji pengaruh penambahan papain kasar dalam ransum ayam broiler terhadap laju digesta dan total mikroba yang bermanfaat pada usus ayam broiler. Penelitian dilaksanakan pada bulan Desember 2013 – Januari2014di kandang Fakultas Peternakan, Universitas Darul Ulum Islamic Centre Sudirman. Papain kasar yang diberikan sebanyak 0 g (T0), 0,25 g/ kg ransum basal (T1), 0,50 g/ kg ransum basal (T2) dan 0,75 g/ kg ransum basal (T3). Parameter yang diamati adalah total mikroba (bakteri dan fungi) danlaju digesta. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Hasil yang diperoleh bahwa ransum perlakuan berpengaruh nyata (P>0,05) terhadap total bakteri, total fungi dan laju digesta. Rata-rata total bakteri adalah T0 (1,6 x 107 cfu/g ); T1(3,1 x 107 cfu/g ); T2 (1,7 x 107 cfu/g); T3 (4,0 x 107cfu/g),rata-rata total fungiadalahT0 (8,8 x 104 cfu/g ); T1(6,5 x 103 cfu/g ); T2 (5,7 x 104 cfu/g); T3 (5,2 x 104cfu/g)dan rata-rata laju digesta adalah 175 menit (T0); 131 menit (T1); 216 menit (T2); 252 menit (T3). Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan papain kasar pada dosis 0,75 g dalam 1 kg ransum mampu memperlambat laju digesta dan meningkatkan total mikroba yang bersifat menguntungkan.Kata Kunci : broiler; mikroba; laju digesta; papain kasar ABSTRACT        The purpose of this research was to knowthe effect of addition of crude papain in the chicken diet on thedigestion rateof broiler and the total number ofintestinal microbes. The study was conducted on December 2013 to January 2014, in the  poultry cage of Faculty of Animal Science, Darul Ulum Islamic Centre Sudirman University. The doses of crude papain were 0 g in 1 kg diet (T0); 0,25 g in 1 kg diet (T1); 0,50 g in 1 kg diet (T2); and 0,75 g in 1 kg diet (T3). The parameters were the total number of microbes (bacteria and fungi) and digestion rate. The experiment was used Completely Randomized Design (CRD) with 4 treatments and 5 replications. Results showed that the treatments diet gave significant effect (P>0,05) to the total number of bacteria and fungi and the digestion rate. The rates of the total number of bacteriawere T0 (1,6 x 107 cfu/g ); T1(3,1 x 107 cfu/g ); T2 (1,7 x 107 cfu/g); T3 (4,0 x 107cfu/g), the rates of the total number of fungi were T0 (8,8 x 104 cfu/g ); T1(6,5 x 103 cfu/g ); T2 (5,7 x 104 cfu/g); T3 (5,2 x 104cfu/g) and the rates of the digestionwere 175 minute (T0); 131 minute (T1); 216 minute (T2); 252 minute (T3). The conclusion was the addition of crude papain in diet level of 0,75 g can increasethe value of the digestion rate and increase the total number of non pathogen microbes.Keywords:broiler; microbes;digestion rate; crude papain
PENGARUH AIR REBUSAN KUNYIT (CURCUMA DOMESTICA) DALAM AIR MINUM TERHADAP DAYA TAHAN DAN PERFROMANS KARKAS AYAM BROILER Ma?rifah, Binti; Isroli, Isroli; Sartono, Tri Agus
JURNAL RISET AGRIBISNIS & PETERNAKAN Vol 5, No 1 (2020): JURNAL RISET Agribisnis & Peternakan
Publisher : JURNAL RISET AGRIBISNIS & PETERNAKAN

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh air kunyit rebus terhadap daya tahan dan produksi karkas ayam broiler. Penelitian menggunakan 200 ekor DOC (day old chicken) ayam broiler dengan berat awal 41,48 ± 0,99 g/ekor. Pakan yang digunakan adalah pakan komersial dengan kode B-11S untuk fase starter dan BR-1AJ untuk fase finisher. Desain yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 5 perlakuan dan 5 ulangan yang masing masing terdiri dari 8 ekor. Perlakuan terdiri dari T0 (100% air), T1 (75% air + 25% air rebusan kunyit), T2 (50% air + 50% air rebusan kunyit), T3 (25% air + 75% air rebusan kunyit), T4 (100% air rebusan kunyit). Hasil penelitian menunjukkan bahwa air kunyit rebus memberikan pengaruh yang signifikan (P<0,05) terhadap rasio jumlah heterofil : limfosit dan porsi potongan karkas bagian dada, namun tidak berpengaruh terhadap jumlah sel limfosit, dan neutrophil serta bobot badan akhir, bobot karkas dan potongan karkas (sayap, femur, betis dan punggung). Kesimpulan dari penelitian ini adalah bahwa penggunaan air kunyit rebus dalam air minum ayam pedaging mampu memperbaiki derajat kesehatan ayam dan meningkatkan performans potongan karkas ayam broiler.
Improving the Nutritional Values of Cassava Pulp Through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa Sugiharto, Sugiharto; Widiastuti, Endang; Yudiarti, Turrini; Wahyuni, Hanny Indrat; Sartono, Tri Agus
ANIMAL PRODUCTION Vol. 23 No. 2 (2021)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2021.23.2.49

Abstract

This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.
Improving the Nutritional Values of Cassava Pulp through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa Sugiharto, Sugiharto; Widiastuti, Endang; Yudiarti, Turrini; Wahyuni, Hanny Indrat; Sartono, Tri Agus
ANIMAL PRODUCTION Vol. 23 No. 2 (2021)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2021.23.2.49

Abstract

This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.
Co-Authors Hanny Indrat Wahyuni I. Isroli Ma?rifah, Binti S. Sugiharto Setiyowati Setiyowati Turrini Yudiarti Widiastuti, Endang