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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Peternakan Nusantara Indonesian Journal of Applied Research (IJAR) Jurnal Nukleus Peternakan Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Karimah Tauhid
Agung Puji Haryanto
Universitas Djuanda
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Veterinary Other

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KEMAMPUAN NETRALISASI KEKEBALAN TUBUH INDUK MELALUI KUNING TELUR AYAM PETELUR PADA VIRUS AI (H5N1) ISOLAT LAPANGAN Haryanto, Agung Puji
Jurnal Peternakan Nusantara Vol. 6 No. 2 (2020)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v6i2.3309

Abstract

Day old chick in the first week of their life got the immunity from maternal antibody / immunoglobulin trough egg yolk. Hens with high antibody titer will decended the immunoglobulin to their harvest trough egg yolk. The research studied the capability of antibody anti H5N1 from egg yolk to neutralized H5N1 AIV.  Twenty hens were devided to five group, one group as  a control group were unvaccinated group and four other groups were vaccinated with H5N1 AI inactive vaccine produced by several  Indonesia vaccine company. Four H5N1 AI inactive vaccines code VS1, VC1, VV1 and VM1 were vaccinated twice to group 2, 3, 4 and 5. A week after second vaccination the egg were collected and analyzed the antibody titer against H5N1 AIV  by hemagglutination test using H5N1 AIV field isolates as standard virus (NG and LW)). The egg yolk were contain high antibody titer (above 26) collected and tested against H5N1 AIV field isolates NG and LW by serum neutralization test.  The result showed that H5N1 AIV NG isolate were able to neutralized by antibody anti H5N1 AIV from egg yolk produced by hens vaccinated with VS1, VC1, VV1 and VM1, but LW isolate were able to neutralized by showed that H5N1 AIV NG isolate were able to neutralized by antibody anti H5N1 AIV from egg yolk produced by hens vaccinated with VS1, VC1, and VM1.  It’s concluded that hens were vaccinated with H5N1 AI inactive vaccine were able to protect their off spring against H5N1 AIV from the field by transferred maternal antibody trough the egg yolk with titer above 26.
Performance and Carcass Composition of Male Ma Ducks Given Bay Leaf Solution in Drinking Water Anggraeni Anggraeni; Ristika Handarini; Agung Puji Haryanto
Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 3 (2020): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v1i3.75

Abstract

Bay leaves contain flavonoid active compounds including quercetine and fluoretine having antioxidative and antimicrobial properties. Bay leaves can be given as feed additive to improve body metabolism in animals. This study was aimed at assessing the effects of the inclusion of bay leaf solution in drinking water on the performance and carcass quality of male MA ducks. Seventy-two male one-day-old MA ducks were allocated into battery cages (50 cm length, 50 cm width, 78 cm height). The ducks were fed commercial rations containing 21-23% CP and 2820-2920 Kcal/kg ME and given drinking water containing bay leaf solution (LDS). A completely randomized design with 3 treatments and 6 replicates of 4 ducks each was used. Treatments consisted of drinking water containing no LDS (R0), drinking water containing 4% LDS (R1), and drinking water containing 8% LDS (R2). Measurements were taken on production performance and percentages of carcass parts. Results showed that th einclusion of LDS in drinking water gave significant effects (P<0.05) on body weight gain but not (P>0.05) on all carcass composition parameters. It was concluded that the inclusion of LDS in drinking water up to 8% resulted in a mean body weight gain of 194.88±10.88 g/head/day but did not affect the percentages of carcass and its parts including breast, wing, and thigh. It was recommended that LDS be included by up to 8% in drinking water of male MA ducks for optimal body weight gain.
Internal Kualitas internal dan eksternal telur ayam lokal yang di inseminasi buatan menggunakan mikropipet Agus restu budimas; Ristika Handarini; Agung Puji Haryanto
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 11 No. 2 (2023): Desember
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v11i2.6790

Abstract

Native chicken is a species of fowl that is usually consumed by people in Indonesia. Most various of native chicken bred are new strains, i.e Merawang chicken, Kampung Unggul Balitbang (KUB) chicken and IPB D-1 chicken. High-quality chicken shall be produced from superior breed through artificial insemination by micropipette. A micropipette is a pipette tool with high accuracy and precision to collect cement when performing an artificial insemination. This research is performed to test the internal and external quality of egg which involves egg yolk index (IKT), haugh unit (HU), eggshell weight and egg weight of 3 types of native chickens that artificially inseminated by a micropipette of various doses using 108 female native chickens aged 50 weeks and 6 males native chickens aged 24 months. The treatment was applied to the object with details of 36 female KUB and 2 males KUB, 36 females Merawang and 2 males Merawang, and 36 females IPB D-1 and 2 males IPB-D1. The quality test of eggs used 72 eggs which consists of total each type of chicken are 24 eggs. Data were analyzed using Completely Randomized Design (CRD). Factors that affect internal and external quality are age, genetics, health, environment, storage time, and feed. Research could be followed to conduct hatchability tests on the eggs produced from this study to trace an effect on egg hatchability in various types of native chickens.
Sreening Cemaran Bakteri Susu Segar Kambing dengan Metode Total Plate Count (TPC) Rahmi, Annisa; Baharun, Abdullah; Haryanto, Agung Puji; BA, Firdaus; Zahri MF
Karimah Tauhid Vol. 3 No. 6 (2024): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v3i6.13677

Abstract

Susu merupakan bahan makanan yang kaya nutrisi dan memiliki nilai gizi tinggi, sehingga juga disenangi oleh berbagai mikroba. Susu kambing merupakan salah satu pangan asal hewan yang memiliki potensi untuk dikembangkan di daerah Kabupaten Bogor karena didukung oleh kondisi iklim yang sesuai. Adapun susu kambing yang sering kita temukan beredar di pasaran adalah jenis susu segar. Masyarakat mengkonsumsi susu segar tanpa mengatahui berapa jumlah cemaran bakteri yang ada di dalamnya. Penelitian ini dilakukan untuk mengetahui jumlah cemaran bakteri pada susu segar kambing. Sampel diperiksa untuk mengetahui total plate count (TPC) bakteri dari setiap susu dengan menggunakan media plate count agar (PCA). Sebanyak 6 buah sampel diambil. Hasil menunjukkan bahwa pada sampel 1 didapatkan total cemaran bakteri 2,4 ´105 cfu/ml, sampel 2 sebanyak 1,0 ´105 cfu/ml, sampel 3 sebanyak 2,9 ´105 cfu/ml, sampel 4 sebanyak 1,1 ´106 cfu/ml, sampel 5 sebanyak 1,9 ´106 cfu/ml, dan sampel 6 sebanyak 1,3 ´106 cfu/ml. Sehingga dapat ditarik kesimpulan bahwa pada terdapat beberapa sampel yang memenuhi SNI 3141.1:2011 yaitu dengan total cemaran bakteri maksimal 1,0x106 cfu/ml.
EFEKTIVITAS PENGGUNAAN WHEY KEFIR TERHADAP KUALITAS ORGANOLEPTIK DAGING DADA AYAM PETELUR AFKIR (Gallus gallus): EFEKTIVITAS PENGGUNAAN WHEY KEFIR TERHADAP KUALITAS ORGANOLEPTIK DAGING DADA AYAM PETELUR AFKIR (Gallus gallus) Zakly, Fariz; Anggraeni; Haryanto, Agung Puji
Jurnal Peternakan Nusantara Vol. 10 No. 1 (2024)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v10i1.10999

Abstract

Low tenderness and fishy aroma are suspected to be the reasons making consumers have low acceptance of spent layer hen meat. The use of kefir whey, a clear liquid obtained from kefir making process, is a way to improve the quality of this meat. Kefir is a product resulted from the fermentation of milk by using lactic acid bacteria (LAB), acetic acid bacteria, and yeast. This study was aimed at assessing the effectiveness of the use of kefir whey in improving the organoleptic quality of spent layer hen meat. The study was conducted at Balai Besar Pelatihan Kesehatan Hewan Cinagara, Bogor and the Biology Laboratory of Djuanda University, Bogor, in February 2023. A total of 120 breast meat pieces sized 2 cm x 2 cm of spent layer hen aged 80 weeks were used as samples. These meat samples were randomly allocated into treatments of kefir whey soaking in a completely randomized design with 4 treatments and 5 replicates. Treatments consisted of soaking solutions including no soaking solution (P0, control), 5 ml kefir whey + 95 ml distilled water (P1), 10 ml kefir whey + 90 ml distilled water (P2), and 15 ml kefir whey + 85 ml distilled water (P3). Measurements were taken on meat aroma, tenderness, color, taste, and juiceness. Data were subjected into a Kruskall Wallis test and an analysis of variance test. Results showed that no significant effects of treatments (P>0.05) on meat color, taste, and juiceness. However, meat tenderness in hedonic test and meat aroma and tenderness in hedonic quality test were found to be different (P<0,05) it was concluded  that soaking the meat in a soaking solution containing kefir whey by up to 5 mlimproved the tenderness (hedonic test) and aroma an tenderness(hedonic quality test) of spent layer hen breast meat.
VARIASI INDIVIDU TERHADAP KUALITAS SEMEN SEGAR KALKUN (Individual Variation in Turkey’s Fresh Semen Quality) Rahmi, Annisa; Haryanto, Agung Puji; Adistya, Firly; Arasya, Adiba Kanza; Baharun, Abdullah
JURNAL NUKLEUS PETERNAKAN Vol 12 No 1 (2025): Juni
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v12i1.19460

Abstract

Turkey is a kind of poultry with a special meat taste and higher meat protein than other poultry meat. Indonesia have limited turkey’s population because they has problem in reproduction efficiency is significant different in body weigh between male and female. Artificial insemination practices can be a solution for turkey’s reproduction efficiency problem. However, artificial insemination needs spermatozoa with good quality to fertilize the ovum. The individual gobbler (male turkey) could produce semen with different quality even though kept in same environtment condition. This study aim to evaluate individual variation impact to turkeys fresh semen quality. The fresh semen collected from 4 turkeys bronze breed in 8-12 months age, with massage technique two times a week. The macroscopic (volume, pH, colour, consistency) and microscopic (concentration, motility, viability, abnormality) examination become the observed variables. The result shows there are individual variation in variables are volume, pH, and sperm concentration from fresh semen. The result of this study can provide basic information about turkey’s fresh semen quality with individual variation.
Pemanfaatan Probiotik pada Budidaya Lobster Air Tawar dengan Teknologi Akuaponik Mulyana; Lesmana, Dudi; Haryanto, Agung Puji; Pramartaa, Ikhsan Qodri; Naufal, Ahmad Muzaky; Adipratama, Firza; Baharun, Abdullah
Qardhul Hasan: Media Pengabdian kepada Masyarakat Vol. 11 No. 3 (2025): Qardhul Hasan: Media Pengabdian kepada Masyarakat
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/qh.v11i3.21422

Abstract

Kelebihan budidaya lobster air tawar adalah pemeliharaan yang relatif lebih mudah, dapat dibudidaya di akuarium maupun kolam, tumbuh lebih cepat, serta memiliki nilai ekonomis yang cukup tinggi. Permasalahan utama dalam budidaya lobster air tawar adalah akumulasi limbah, khususnya amonia (NH₃), yang dapat menurunkan kualitas air, menghambat pertumbuhan, bahkan meningkatkan angka kematian. Solusi yang ditawarkan melalui program Pengabdian kepada Masyarakat (PKM) ini adalah penerapan bioremediasi dengan penambahan probiotik dalam sistem akuaponik rakit apung. Dalam akuakultur, probiotik memberikan sejumlah manfaat dan memainkan peran penting dalam meningkatkan kinerja pertumbuhan, ketahanan terhadap penyakit, imunitas, status kesehatan, integritas penghalang epitel usus, mikrobioma usus, dan kualitas air. Kegiatan dilaksanakan melalui penyuluhan dan praktik langsung yang melibatkan anggota Gabungan Kelompok Tani (Gapoktan) Bina Sejahtera di Kabupaten Bogor. Hasil kegiatan menunjukkan adanya peningkatan signifikan pada aspek pengetahuan dan keterampilan anggota Gapoktan. Pengetahuan terkait pemanfaatan probiotik untuk budidaya lobster meningkat sebesar lebih dari 26%, sedangkan pengetahuan mengenai teknik budidaya lobster air tawar meningkat lebih dari 35%. Selain peningkatan kapasitas sumber daya manusia, kegiatan ini juga menghasilkan penyediaan fasilitas budidaya lobster air tawar berbasis akuaponik yang dapat dimanfaatkan secara berkelanjutan. Dengan demikian, program pengabdian ini tidak hanya meningkatkan pemahaman teknis anggota Gapoktan, tetapi juga mendukung produktivitas budidaya lobster dan tanaman secara terpadu. Dampak jangka panjang yang diharapkan adalah peningkatan pendapatan serta kesejahteraan masyarakat melalui pengembangan budidaya lobster air tawar yang efektif, efisien, dan berkelanjutan.
Co-Authors Abdullah Baharun Adipratama, Firza Adistya, Firly Agus restu budimas Anggraeni Anggraeni Anggraeni Annisa Rahmi Annisa Rahmi, Annisa Arasya, Adiba Kanza BA, Firdaus Ikhsan Qodri Pramartaa Lesmana, Dudi Mulyana Naufal, Ahmad Muzaky Ristika Handarini Zahri MF Zakly, Fariz