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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan JURNAL PERTAMBANGAN
Lestari, D.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Performances of Lokal Duck (Anas platyrhynchos Javanica)Fed Beluntas or Kenikir as Feed Additive Lestari, D.; Rukmiasih, Rukmiasih; Suryati, T.; Hardjosworo, P. S.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 5 No. 1 (2017): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia local duck has the potential to produce meat, but its growth is still slow. Therefore it needs the effort to improve the performance. One of the effort is using feed additive in the diet. Feed additive aimed to be appetizer and improve performance. Materials that can be used as feed additive are beluntas and kenikir because of their active compounds that can increase the appetite. This study aimedto examine the performances of local duck fed beluntas or kenikir as feed additive. The experimental design used was randomized design with 7 treatments and 5 replications. The treatment was the addition of beluntas or kenikir leaf meal in the diet during 1, 2or 3 weeks before being slaughtered. Variables observed were feed consumption, fenolik and tanin consumption, body weight, weight gain, percentage of carcass, chest, thigh, and abdominal fat. The results showed that the effects of beluntas or kenikir were not significant on performance (feed consumption, fenolik consumption, tanin consumption, body weight, and feed conversion) as well on carcass quality (carcass, abdominal fat, meat-bones of chest and thigh). Feeding beluntas or kenikir leaf meal 1% for 1, 2 or 3 week as feed additive did not improve the performances of local duck.
Komposisi Asam Lemak dan Kadar Malondialdehida Daging Itik Lokal yang diberi Antioksidan Alami Lestari, D.; Rukmiasih; Suryati, T.; Hardjosworo, P. S.; Lase, J. A.
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 8 No. 3 (2020): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jipthp.8.3.117-123

Abstract

Cihateup duck is one of the local Indonesian poultry from West Java. These ducks are raised inTasikmalaya and Garut. Cihateup duck has the potential to produce meat, but duck meat has beenconsidered to have off-odor. components off-odor formed when the fatty acids are oxidized. A studywith the aim to protect unsaturated fatty acids in local duck meat from oxidation using Pluchea indicaLess (beluntas) and Cosmos caudatus (kenikir) in feed as the source of natural antioxidants. The studyused was complete randomized design (RAL) with 7 treatments and 5 replications. The treatment wasPluchea indica Less or Cosmos caudatus powder with the duration of administration 1, 2 or 3 weeksbefore the age of harvest (10 weeks). Ducks used were 35 heads of Cihateup duck. Variables observedwere moisture content, fat content, Malondialdehyde (MDA), composition of fatty acid, and sensorycharacteristic of duck meat. The results showed that the effect of Pluchea indica Less or Cosmos caudatuswere not significant on moisture content and fat content. The effect of Pluchea indica Less or Cosmoscaudatus on MDA, composition of fatty acid, and and off-odor intensities of duck meat during cookingwas significantly different (P<0.05). It was concluded that this addition of Pluchea indica Less for 3 weeksor Cosmos caudatus for 2 weeks could lower off-odor on local duck meat.
ANALISIS DUA DIMENSI KESTABILAN LERENG AKIBAT AKTIVITAS PELEDAKAN TAMBANG QUARRY A PT INDOCEMENT TUNGGAL PRAKARSA Lestari, D.; Karian, T.; Sulistianto, B.
Jurnal Pertambangan Vol. 9 No. 3 (2025): Agustus 2025
Publisher : Fakultas Teknik Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jp.v9i3.2920

Abstract

Kegiatan peledakan yang dilakukan pada tambang Quarry A menghasilkan getaran di sekitar lereng massa batuan. Getaran peledakan menambah pembebanan pada lereng sehingga kemantapan lereng akan berkurang yang diindikasikan melalui nilai faktor keamanan dan perpindahan lereng. Pada penelitian ini dilakukan penilaian kestabilan lereng Quarry A terhadap pengaruh pembebanan peledakan menggunakan tiga metode yaitu metode pseudostatik, displacement Newmark dan dinamik numerik. Kestabilan lereng dianalisis pada jarak 30 meter dari sumber lokasi peledakan dengan metode limit equilibrium method (LEM) dan finite element method (FEM) menggunakan software Slide2 dan RS2. Data yang digunakan dalam analisis berupa properties fisik dan mekanik batuan, pemodelan lereng, percepatan getaran (PPA) terhadap waktu durasi peledakan. Pada metode pseudostatik, lereng dipengaruhi nilai PPA maksimum konstan sedangkan pada statistik pseudostatik menggunakan nilai statistika PPA. Pada metode displacement Newmark, lereng dipengaruhi data getaran PPA aktual terhadap durasi peledakan selama 3,75 detik dan dipengaruhi faktor pengurangan kekuatan massa batuan. Pada lereng dinamik numerik dianalisis menggunakan data PPA aktual terhadap durasi peledakan dengan mempertimbangkan kondisi dinamik, damping ratio dan frekuensi getaran. Berdasarkan hasil analisis diketahui kestabilan lereng pada kondisi kering menggunakan metode pseudostatik dan Newmark menghasilkan nilai maximum total displacement lereng yaitu 0,45 cm pada SRF 1,77 dan 0,52 cm pada SRF 2,06. Sedangkan berdasarkan dinamik numerik sebesar 0,77 cm. Lereng Quarry A dinyatakan stabil dan tergolong berada pada status kerusakan ringan berupa retakan kecil kemungkinan terbentuk pada lereng berdasarkan kriteria FK minimum dinamik ≥ 1,1 serta 0,5cm < displacement < 5cm.
Co-Authors Karian, T. Lase, J. A. P. S. Hardjosworo, P. S. Rukmiasih Rukmiasih Rukmiasih Sulistianto, B. T. Suryati