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All Journal Jambura Journal of Animal Science Gorontalo Journal of Equatorial Animals Jambura Journal of Husbandry and Agriculture Community Serve Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian Jambura Journal of Tropical Livestock Science
Ellen J. Saleh
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary Other

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PENAMPILAN PRODUKSI TELUR BURUNG PUYUH PADA TINGKAT KEPADATAN KANDANG YANG BERBEDA Latip Ali; Syukri I Gubali; Ellen J Saleh
Jambura Journal of Animal Science Vol 2, No 1 (2019): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v2i1.2346

Abstract

ABSTRACTLATIP ALI. 2019. Appearance of Quail Egg Production at Different Cage Density Levels. Under Guidance I Syukri I. Gubali and mentor II Ellen J Saleh.This study aims to determine the appearance of quail egg production at different cage density levels. This study used a completely randomized design consisting of 4 treatments and 3 replications. P1 treatment (density of 5 tails), P2 (density of 8 tails), P3 (density of 11 tails), and P4 (density of 14 tails). The parameters measured were egg production, egg weight, and ration consumption.The results showed that the treatment had no significant effect (P 0.05) on egg production, egg weight, and ration consumption.The highest yield for egg production was P1 0.86%, egg weight was P1 9.37g, ration consumption was P4 137.72 gr.
BAHAN KERING DAN BAHAN ORGANIK DAGING AYAM AKAMPUNG SUPER YANG DIBERI JERAMI JAGUNG FERMENTASI DAN BEKATUL Sri Meilan Latabi; Ellen J.Saleh; Musrifa Nusi; Sri Suryaningsih Djunu; Haris Nur Abdul
Jambura Journal of Animal Science Vol 3, No 2 (2021): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v3i2.10366

Abstract

The purpose of this study was to analyze the dry matter and organic Ingredients of Kampung Super chicken which was given fermented corn straw (JJF) as a substitute for rice bran in the ration. This experimental research used a completely randomized design (CRD), with 5 treatments and 4 replications. The treatment of this research was P0 (control) = basic ration containing 20% bran., P1 = basic ration containing 15% bran + 5% JJF., P2 = basic ration containing 10% bran + 10% JJF., P3 = basic ration containing 5% bran + 15% JJF., P4 = basic ration contains 20% JJF. The parameters observed were the dry matter and organic matter content of Kampung Super chicken. Analysis of variance was used for data analysis. The results showed that the addition of JJF did not affect (P 0.05) the dry matter and organic matter content of Kampung Super chicken meat. Fermented corn straw as a substitute for rice bran up to 20% in the ration does not have a significant effect on dry matter and organic matter of super native chicken meat and can be used as a substitute for bran in the ration.
PENGARUH VARIASI JUMLAH TELUR ITIK TERHADAP RESPON UJI ORGANOLEPTIK TILIAYA Mexiko Kadir; Siswatiana Rahim Taha; Ellen J Saleh
Jambura Journal of Animal Science Vol 2, No 1 (2019): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v2i1.2326

Abstract

This study aims to determine the effect of variations in the number of duck eggs on organoleptik tiliaya test responses including, texture,color, aroma, taste and prence. The panelist used in this study housed twenty people with categories of untrained panelists with a score one fiver. The study design used in the study was a completely rando mized consisting of four treatments and four replications namely p one duack egg, p two five duck eggs, p three eight duck egs, p four eleven duck eggs then the data obtained were analyzed using Anova analysis of varias and if there were differences real continued with the the Duncan further test. The results of the study show that there were is an effect of appromimately five percent real diffences on all treataments. In this case the treatment of Aroma Tiliaya panelists gave the highest value in the treatment of p one with two duck eggs with an average value of three point eight. In the Tiliaya color with the treatment of p one with two duck eggs obtain the highest average of three poin nine four. Intreatment p one with two duck eggs where the Tiliaya taste gets an average value of three point nine five. I treatment p one with two duck eggs where Tiliaya texture has an average value of four point zero eight. In treatment p one with two duck eggs where the general prefence for Tiliaya obtained an average value of three point nine seven. So it can be concluded that the value of a processed food producti is very decisive for the panelis, especially in Aroma, Color, Taste, Texture, general preference, which can affect the characteristic of the Tiliaya.
UJI PERFORMA AYAM KAMPUNG UNGGUL BALITNAK MENGGUNAKAN FORMULA PAKAN LUMPUR SAWIT TERFERMENTASI Cindra Hubulo; Ellen J Saleh; Sri Suryaningsih Djunu
Jambura Journal of Animal Science Vol 4, No 2 (2022): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v4i2.14257

Abstract

The purpose of this study was to determine the performance of Kampung Unggul Balitnak (KUB) chicken fed palm mud fermented feed. Completely Randomized Design (CRD) was used in this study, with five treatments (5) and four replications (4). Each replication was placed 6 chickens aged 7 days. The results showed that the use of fermented palm sludge had no significant effect on feed consumption, body weight gain, and feed conversion value of KUB chickens. The use of fermented palm oil sludge in feed gives a good value to the performance of Kampung Unggul Balitnak (KUB) chickens.
Evaluasi Persentase Karkas Ayam Kampung Super Dengan Pemberian Jermai Jagung Fermentasi Frangki Sigaha; Ellen J Saleh; Srisukmawati Zainudin
Jambura Journal of Animal Science Vol 2, No 1 (2019): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v2i1.3004

Abstract

This study aims to determine the evaluation of the percentage of super native chicken carcasses by providing fermented corn straw. The research design used in the study was a Completely Randomized Design consisting of 5 treatments and 4 replications namely P0 (ration without treatment), P1 (ration containing 5% fermented corn straw), P2 (ration containing 10% fermented corn straw), P3 (ration ration containing 15% fermented corn straw) and P4 (ration containing 20% fermented corn straw). The data obtained were then analyzed using the Analysis of variance (ANOVA) and if the results were influential then proceed with the Duncan Distance test. The results showed that the treatment had no significant effect (P> 0.05) on the variables of life weight, carcass weight and percentage of carcass cut. The highest living weight was found in the P0 treatment (without using fermented corn straw) with the acquisition of an average value of 850.75 gr / head and produced the highest carcass weight of 197.25 gr. The highest percentage of carcass cuts was obtained at P3 treatment (15% fermented corn straw) with an average value of 23.88%.
SIFAT KIMIAWI DAN TEKSTUR BAKSO AYAM DENGAN BAHAN PENGISI DARI DEOSCOREA HISPIDA DENST Agus Bahar Rachman; Ellen J Saleh; Desrin Husain
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Publisher : Gorontalo Journal of Equatorial Animals

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.981 KB)

Abstract

Bakso merupakan salah satu produk olahan daging yang sudah dikenal dan digemari oleh masyarakat. produk ini memegang peranan penting dalam penyaluran protein hewani sebagai zat gizi yang dibutuhkan tubuh. Kualitas bakso yang baik ditentukan oleh bahan penyusunnya. Salah satu bahan penyusun bakso adalah tepung. Penambahan tepung pada bakso berguna untuk memperbaiki tekstur, menurunkan penyusutan akibat pemasakan, meningkatkan daya ikat air dan meningkatkan elastisitas produk. Dalam rangka penganekaragaman bahan pangan peneliti menggunakan tepung ubi hutan (dioscorea hispida dennst) sebagai bahan pengisi pada pembuatan bakso. Tepung ubi hutan memiliki kelebihan seperti sumber karbohidrat, warna tepung putih, sehingga memiliki kadar pati yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi hutan pada pembuatan bakso ayam terahadap parameter yang diamati yaitu analisa kadar protein, karbohidrat, kadar air, uji organoleptik (warna, rasa, tekstur dan kekenyalan) dan uji hedonik (tingkat kesukaan). Metode penelitian yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan dari data hasil pengujian analisa protein, karbohidrat dan kadar air. kemudian dianalisis dengan analisis sidik ragam, sedangkan uji organoleptik dan uji hedonik menggunakan metode pengisian kuisioner oleh 20 orang panelis, kemudian dianalisis dengan anlisis deskriptif. Hasil penelitian menunjukan bahwa penggunaan tepung ubi hutan pada pembuatan bakso ayam berpengaruh tidak nyata (P0,05) terhadap kadar protein dan berpengaruh sangat nyata (P0,01) terhadap kadar karbohidrat dan kadar air bakso ayam yang dihasilkan. Hasil pengujian organoleptik bakso ayam pada perlakuan penggunaan tepung ubi hutan sebanyak 5%(T1) menghasilkan kualitas organoleptik terbaik, sedangkan hasil pengujian tingkat kesukaan (hedonik) perlakuan bakso ayam yang menggunakan tepung ubi hutan sebanyak 5% (T1), 10% (T2) dan 15% (T3) dapat diterima oleh panelis.
KANDUNGAN ENERGI DAN BETA KAROTEN KULIT PISANG GOROHO (Musa Acuminafe. Sp) HASIL FERMENTASI Pipinharyono Muda; Ellen J Saleh; Sri Suryaningsih Djunu; Syamsul Bahri
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Publisher : Gorontalo Journal of Equatorial Animals

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.748 KB)

Abstract

This study aims to determine the gross energy and beta carotene content ofgoroho banana peel (Musa acuminafe. sp) fermentedas animal feed. This research was conducted in August - September 2021. The research site is at the Laboratory of Animal Nutrition, Department of Animal Husbandry, Faculty of Agriculture, State University of Gorontalo. The research method used is this research method using a completely randomized design (CRD). Parameters observed in this study were beta carotene content and gross energy in Goroho banana peel fermented using Rizhopus Oligosporus and Trichoderma Viride inoculum . These data were then analyzed by Duncan's further test .The results showed that Gross Energy P3 P0.05 was significantly different and Beta-carotene P0 P0.05. The results of this study can be concluded that Treatment 3 which is fermented goroho banana peel flour feed with an inoculum dose of Rhizopus Oligusphorus + Trichoderma Viride  0.3% and a fermentation time of 120 hours can increase the gross energy by 5469 kcal/kg and Treatment 0 which is banana peel flour goroho without fermentation with inoculum has a high beta-carotene content of 0.64 mg/100g.
Pemberdayaan Peternak Melalui Pelatihan Pemanfaatan Limbah Pertanian Sebagai Bahan Pakan Unggas di Desa Panggulo Kecamatan Botupingge Kabupaten Bone Bolango Ellen J. Saleh; Srisuryaningsih Djunu
Jambura Journal of Husbandry and Agriculture Community Serve (JJHCS) Vol 2, No 1 (2022): Jambura Journal of husbandry and Agriculture Community Serve
Publisher : Jambura Journal of Husbandry and Agriculture Community Serve (JJHCS)

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Abstract

Provinsi Gorontalo memiliki potensi pemanafaatan pakan asal limbah pertanian yang tinggi..Salah satu upaya yang dapat dilakukan adalah dengan memanfaatkan limbah pertanian seperti jerami jagung. biomas hijau tanaman jagung mempunyai nilai total nutrisi tercerna 60 -75 % dan kandungan protein 11–15 % bahkan untuk jagung Quality Protein Maize (QPM) kandungan protein kasar mencapai 13,5 %. Berdasarkan analisis kandungan zat makanan tersebut maka jerami jagung dapat digunakan sebagai bahan dasar pakan unggas. Akan tetapi kendala utama penggunaan jerami jagung sebagai bahan pakan adalah tingginya kandungan serat kasar. Upaya untuk mengatasi keterbatasan jerami jagung adalah dengan memberi perlakuan sebelum diberikan pada ternak antara lain melalui proses fermentasi sehingga kandungan nutrisinya dapat ditingkatkan. Pelatihan pembuatan pakan ternak unggas dengan cara fermentasi jerami jagung sangat perlu dilakukan. Tujuan kegiatan ini adalah Memberikan motivasi dan meningkatkan kepedulian masyarakat terhadap penanganan limbah hasil pertanian dan memberikan keterampilan kepada masyarakat petani ternak tentang teknologi pemanfaatan limbah hasil pertanian khususnya limbah jagung,Pelatihan pemanfaatan limbah pertanian sebagai bahan pakan unggas ini dilakukan di desa Panggulo kecamatan Botupingge Kabupaten Bone Bolango. Masyarakat sasaran kegiatan adalah masyarakat kelompok tani ternak yang ada di desa Panggulo. Kegiatan ini dilakukan dari bulan April sampai Oktober 2022. Ada tiga tahap kegiatan yang dilakukan dalam kegiatan ini, yaitu: persiapan, pelaksanaan dan tahap monitoring Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan dan pemahaman masyarakat kelompok tani tentang teknologi pengolahan pakan asal limbah hasil pertanian dan meningkatnya keterampilan masyarakat dalam memanfaatkan limbah hasil pertanian.
KANDUNGAN NUTRISI DAUN JAGUNG MUDA YANG BERPOTENSI SEBAGAI PAKAN TERNAK Sri Hafsha Mukhtar; Ellen J Saleh; Sri Suryaningsih Djunu
Jambura Journal of Tropical Livestock Science Vol 1, No 1 (2023)
Publisher : Universitas Negeri Gorontalo

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Abstract

Daun jagung mempunyai proporsi sebanyak 20% dari total limbah tanaman jagung. Daun jagung juga memiliki palatabilitas yang tinggi karena daun jagung sangat baik untuk di berikan kepada ternak terutama varietas jagung yang dipanen muda. Penelitian  ini  bertujuan  untuk mengetahui  kandungan  nutrisi  dari  tepung  daun  jagung muda. Parameter yang diamati dalam penelitian ini yaitu kadar air, abu, protein kasar, serat kasar dan lemak kasar. Pengujian kandungan nutrisi menggunakan analisis proksimat. Hasil penelitian menunjukan bahwa tepung daun jagung muda memiliki kadar air sebesar 11,50%, abu 9,29%, protein kasar 13,73%, serat kasar 27,83%, dan lemak kasar 4,85%. Tingginya protein kasar tepung daun jagung muda dapat dimanfaatkan sebagai pakan ternak sumber protein pada ternak unggas fase finisher dan kandungan serat kasar yang tinggi dapat dimanfaatkan sebagai pakan ternak ruminansia.
SUBSTITUSI KULIT PISANG GOROHO (Musa acuminafe, sp) FERMENTASI TERHADAP KUALITAS TELUR AYAM PETELUR Sri Suryaningsih Djunu; Ellen J Saleh; Siti Chuzaemi; Irfan H. Djunaidi; M Halim Natsir
Jambura Journal of Animal Science Vol 6, No 1 (2023): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v6i1.22426

Abstract

ABSTRAkPenelitian ini bertujuan untuk mengevaluasi pemberian pakan kulit pisang Goroho fermentasi sebagai substitusi jagung dengan taraf berbeda terhadap kualitas telur ayam petelur. Materi penelitian terdiri dari ayam petelur fase layer berumur 47 minggu. Pakan yang digunakan adalah pakan basal dan bahan pakan kulit pisang Goroho fermentasi. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 macam perlakuan dan 5 ulangan, terdiri atas P0 (pakan tanpa tepung kulit pisang Goroho fermentasi), P1 (pakan + kulit pisang Goroho fermentasi substitusi jagung 5%), P2 (pakan + kulit pisang Goroho fermentasi substitusi jagung 10%), P3 (pakan + kulit pisang Goroho fermentasi substitusi jagung 15%), P4 (pakan + kulit pisang Goroho fermentasi substitusi jagung 20%). Variabel penelitian yakni: indeks kuning telur, indeks putih telur, tebal kerabang telur, volume telur, warna kuning telur dan kolesterol kuning telur. Data yang diperoleh dianalisis dengan rancangan acak lengkap dan bila terdapat perbedaan yang nyata antar perlakuan dilanjutkan dengan uji jarak berganda Duncans. Hasil diperoleh bahwa substitusi kulit pisang Goroho terfermentasi inokulum Rhizopus oligosphorus dan Trichoderma viride optimal meningkatkan kualitas indeks kuning telur sebesar 2,22% (P1: 0,460), volume telur 9,80% (P2: 55,45 ml) dan menurunkan kadar kolesterol sebesar 21,14% (P3: 14,59). 
Co-Authors Agus Bahar Rachman Cindra Hubulo Desrin Husain Djunu, Sri Suryaningsih Fahrul Ilham Frangki Sigaha Haris Nur Abdul Igirisa, Arlan Irfan H. Djunaidi Latip Ali M Halim Natsir Maanaiya, Nindi Prasetiya W. Mexiko Kadir Muhammad Mukhtar Musrifa Nusi Nibras K. Laya Pateda, Sri Yeni Pipinharyono Muda Siswatiana Rahim Taha Siti Chuzaemi Sri Hafsha Mukhtar Sri Meilan Latabi SRI SUKMAWATI ZAINUDIN Sri Suryaningsih Djunu Sri Suryaningsih Djunu Suparmin Fathan Syahruddin Syahruddin Syamsul Bahri Syukri Imam Gubali Taha, Siswatiana R