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Rinawidiastuti, Rinawidiastuti
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Pengaruh Pemberian Sinbiotik dari Kulit Nanas dan Inulin Bengkuang pada Pakan Komersial terhadap Giblet Dan Lemak Abdomen Ayam Broiler: The Effect of Synbiotics from Pineapple Peel and Jicama Inulin in Commercial Feed on Giblet and Abdominal Fat of Broiler Chickens Almadani, Hanif; Rinawidiastuti, Rinawidiastuti; Zulfanita, Zulfanita
Jurnal Riset Agribisnis dan Peternakan Vol. 10 No. 2 (2025): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v10i2.7264

Abstract

This study aimed to determine the effect of synbiotic supplementation from pineapple skin and jicama inulin in commercial feed on giblet weight and abdominal fat in broiler chickens. The research involved 100 broiler chickens raised for 35 days. A Completely Randomized Design (CRD) was used with 5 treatments and 4 replications. The treatments consisted of adding synbiotic flour to commercial feed at different levels: P1 (0%), P2 (5%), P3 (10%), P4 (15%), and P5 (20%). The observed parameters included the weight percentage and volume of giblets (liver, heart, gizzard), the percentage of abdominal fat, and liver color. Data were analyzed using ANOVA and followed by Duncan's New Multiple Range Test (DMRT) at a 5% significance level. The results showed that synbiotic supplementation had no significant effect (P>0.05) on the weight percentage and volume of giblets. However, the treatment addition of synbiotics from pineapple skin and inulin from bengkuang had a highly significant effect (P<0.05) on the percentage of abdominal fat, which increased with higher levels of synbiotic supplementation, from 0.48% (P1) to 2.07% (P5). Visual observation also indicated signs of hepatic lipidosis in several samples. It was concluded that the addition of up to 20% synbiotics is safe for giblet organs but significantly increases abdominal fat deposition, which is presumably caused by the high energy content of the tapioca flour used as a binder in the synbiotic preparation
Pengaruh Penambahan Tepung Sinbiotik Dari Kulit Nanas Dan Inulin Bengkuang Terhadap Berat Relatif Organ Limfoid Ayam Broiler: The Effect of Adding Synbiotic Flour From Pineapple Peel and Jicama Inulin on the Relative Weight of Broiler Chicken Lymphoid Organs Fauzi, Ahmad; Rinawidiastuti, Rinawidiastuti; Iskandar, Faruq
Jurnal Riset Agribisnis dan Peternakan Vol. 10 No. 2 (2025): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v10i2.7267

Abstract

This study aimed to determine the effect of adding synbiotic flour from pineapple peel (Ananas comosus) and jicama inulin (Pachyrhizus erosus) on the relative weight of lymphoid organs (thymus, bursa of Fabricius, and spleen) in broiler chickens. A total of 100 female DOC broilers were used in a Completely Randomized Design (CRD) with 5 treatments and 4 replicates, where each replicate consisted of 5 chickens. The treatments involved supplementing synbiotic flour at doses of 0% (P0, control), 5% (P1), 10% (P2), 15% (P3), and 20% (P4) of the total commercial feed weight. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of synbiotic flour had a significant effect (P<0.05) on the relative weight of the broiler chicken thymus. Treatment P3 (15% synbiotic) resulted in the highest thymus weight with a mean of 0.61±0.01%, which was within the normal range (0.30% - 0.60%) and indicated an optimal immunostimulant effect. Conversely, treatment P4 (20% synbiotic) showed the lowest thymus weight (0.33±0.10%), suggesting a potential decrease in immune response or mild toxic effects due to excessive dosage. Treatments P0, P1, and P2 showed relatively similar mean thymus weights and did not differ significantly compared to the control. However, the addition of synbiotic flour did not have a significant effect (P>0.05) on the relative weight of the bursa of Fabricius and spleen in broiler chickens at all treatment levels. The relative weights of the bursa of Fabricius and spleen in all treatment groups remained within the normal range (0.07% - 0.11% for bursa of Fabricius and 0.12% - 0.15% for spleen). Addition of synbiotic flour from pineapple peel and jicama inulin has the potential to strengthen the immune system of broiler chickens, particularly through increased thymus development at a 15% dose.
Total Bakteri Asam Laktat (BAL), Uji pH, dan Sensorik Pada Ileum Ayam Broiler yang Diberi Ransum Bersinbiotik: Total Lactic Acid Bacteria (LAB), pH Test, and Sensory Tests in the Ileum of Broiler Chickens Given Synbiotic Rations Najib, Muhammad Sufyan; Rinawidiastuti, Rinawidiastuti; Mudawaroch, Roisu Eny
Jurnal Riset Agribisnis dan Peternakan Vol. 10 No. 2 (2025): Jurnal Riset Agribisnis dan Peternakan
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37729/jrap.v10i2.7270

Abstract

This study aims to examine the effect of different concentrations of synbiotic flour derived from a mixture of jicama inulin, pineapple peel, molasses, and EM-4 as a feed supplement in the ration on the total lactic acid bacteria (LAB), pH, and sensory characteristics of the ileum in broiler chickens. The research employed a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments consisted of synbiotic flour supplementation (P), with P0 = 0%, P1 = 5%, P2 = 10%, P3 = 15%, and P4 = 20%. The observed parameters included total lactic acid bacteria (LAB), pH, and sensory attributes (color, texture, and odor). Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test at a 5% significance level. The results showed that the addition of different concentrations of synbiotic flour had a significant effect (P<0.05) on the total lactic acid bacteria in the ileum of broiler chickens, with mean values of P0: 8.29; P1: 8.30; P2: 9.47; P3: 9.94; and P4: 10.01 log cfu/g. The synbiotic flour concentration also significantly affected (P<0.05) the ileum pH, with mean values of P0: 5.94; P1: 5.67; P2: 5.30; P3: 5.16; and P4: 4.80. Furthermore, synbiotic flour significantly influenced (P<0.05) the color score of the ileum with mean scores of P0: 4.57; P1: 2.17; P2: 3.00; P3: 4.63; and P4: 4.30, the texture score with P0: 4.70; P1: 3.10; P2: 3.70; P3: 4.20; and P4: 4.70, and the odor score with P0: 2.23; P1: 2.90; P2: 3.07; P3: 3.97; and P4: 4.70. In conclusion, the addition of synbiotic flour significantly affects the total lactic acid bacteria (LAB), pH, and sensory characteristics of the ileum in broiler chickens.
Kualitas fisik Telur Ayam yang di Kemas dalam Plastic Warp Mudawaroch, Roisu Eny; Rinawidiastuti, Rinawidiastuti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 26 No 1 (2023): Mei 2023
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v26i1.24796

Abstract

Telur ayam mudah mengalami kerusakan, untuk menghambat keruskan telur dengan cara menutup pori pori kerabang telur. Tujuan penelitian adalah untuk mengetahui lama simpan telur ayam ras yang dikeas dalam plastic warp terhadap kualitas fisik. Penelitian ini menggunakan RAL.  Kualitas fisik diamati pada hari ke 0, 7, 14, 21, 28, dan 35. Parameter kualitas fisik meliputi kualitas fisik eksternal dan kualitas fisik internal. Hasil penelitian menunjukkan bahwa berat telur, panjang telur, lebar telur, dan indeks telur tidak berbeda nyata terhadap kulitas fisik eksternal telur yang dikemas pada kemasan plastic warp. Indeks putih telur dan indeks putih telur menurun dengan bertambahnya lama simpan. Nilai pH putih telur dan pH kuning telur  meningkat dengan bertambahnya lama simpan. Warna telur meningkat dengan meningkatnya umur simpan. Nilai Haugh Units meningkat dengan bertambahnya umur. Kesimpulan yang didapatkan bahwa kualitas ekternal telur ayam ras dalam kemasan plastic warp dalam suhu ruang tidak berbeda nyata, sedangkan kualitas internal dengan lama penyimpanan pada suhu ruang semakin menurun pada hari ke 14.
Co-Authors Agam Setyoadi Aji, Bayu Laksono Almadani, Hanif Fauzi Ahmad Muda Hanung Dhidhik Arifin Iskandar, Faruq Mardhianto, Mardhianto Najib, Muhammad Sufyan Nur Azizah Pamungkas, Sapto Robidin, Zaenal Roisu Eny Mudawaroch Rubiyanti, Novi Sa’adah, Lailatus Sedya, Iga Wahyuning Wibawanti, Jeki Mediantari Wahyu Zulfanita Zulfanita