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All Journal Buletin Peternakan Jurnal Peternakan Indonesia Animal Production : Indonesian Journal of Animal Production Arsitekno Kandang : Jurnal Peternakan Jurnal Pengabdian Kolaborasi dan Inovasi IPTEKS Jurnal Kedokteran Hewan Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Kelautan dan Perikanan Indonesia JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Jurnal Agripet JIMAD : Jurnal Ilmiah Multidisiplin Peternakan Abdi Masyarakat (PETAMAS)
Allaily Allaily
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Journal : Jurnal Agripet

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Pengaruh Injeksi Antemortem Enzim papain terhadap Susut Masak dan Nilai pH pada Ayam Jantan Petelur Fitri, Cut Aida; Edi, Edi; Allaily, Allaily; Bakar, Amhar Abu
Jurnal Agripet Vol 23, No 2 (2023): Volume 23, No. 2, Oktober 2023
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v23i2.24086

Abstract

ABSTRACT. Ayam petelur jantan sebagai penghasil daging belum dimanfaatkan secara optimal, karena nilai keempukan yang rendah. Peningkatan persentase susut masak menggunakan enzim, akan meningkatkan nilai keempukan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan. Perlakuan yang digunakan adalah sebagai berikut P0= Kontrol, P1= 10 ml enzim papain, P2= 15 ml enzim papain dan P3= 20 ml enzim papain. Parameter yang diamati dalam penelitian ini yaitu susut masak dan pH. Hasil penelitian menunjukkan bahwa penyuntikan enzim papain sangat nyata (P0,01) meningkatkan nilai susut masak daging, nilai terendah terhadap susut masak diperoleh pada perlakuan P0 yaitu 30,9% sedangkan nilai tertinggi terhadap susut masak diperoleh pada perlakuan P1 yaitu 36,6%. Hasil analisis statistik menunjukkan bahwa penyuntikan enzim papain pada ayam jantan petelur memberikan pengaruh nyata (P0,05) terhadap nilai pH daging, nilai pH tertinggi diperoleh pada perlakuan P3 yaitu 5,72 dengan pemberian dosis sebanyak 20 ml enzim papain. Nilai terendah pada perlakuan P0 yaitu 5,54 tanpa pemberian enzim papain.(The antemortem injection effect of papain enzyme on cooking losses and pH values in laying roosters)ABSTRAK. Laying roosters as meat producers have not been used optimally, due to the low tenderness value. Increasing the proportion of shrinkage cooked using enzymes will increase the value of tenderness. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments used were as follows P0 = control, P1 = 10 ml of papain enzyme, P2 = 15 ml of papain enzyme, and P3 = 20 ml of papain enzyme. The parameters observed in this study were cooking losses and pH. The results showed that the injection of the papain enzyme significantly (P0.01) increased the value of cooking loss in meat, where the lowest value for cooking loss in treatment P0 was 30.9%, while the highest value for cooking loss in treatment P1 was 36.6%. The statistical analysis results showed that the injection of the papain enzyme in laying roosters had a significant effect (P0.05) on the pH value of the meat, where the highest value for the pH level was in the P3 treatment, namely 5.72 with a dose of 20 ml of papain enzyme. The lowest value was in the P0 treatment, namely 5.54 without the administration of the papain enzyme.
Utilization of Probiotics, Fermented Beverages, and Aspergillus niger in Drinking Water on Performance and Digestive Quality of Broilers (Gallus domesticus) Rahmatillah, Zumara; Firdus, Firdus; Allaily, Allaily
Jurnal Agripet Vol 25, No 2 (2025): Volume 25, No. 2 October 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i2.43233

Abstract

Probiotics and Aspergillus niger are known to play a role in supporting poultry growth and improving digestive tract health. This study aimed to determine the effectiveness of probiotics in the form of fermented drinks and A. niger in improving broiler chicken productivity and digestive tract health. The research was conducted at the LLP (Livestock Field Laboratory) of Syiah Kuala University, while the histological observations of the chicken intestinal villi surface were carried out at the Laboratory of Animal Structure and Development, Faculty of Mathematics and Natural Sciences, Syiah Kuala University. The method used in this study was a Completely Randomized Design (CRD) with 5 treatments (drinking water (control), antibiotic, 5% kefir, 5% Yakult, 2% A. niger) and 3 replications. The experimental animals used were broiler chickens from DOC to harvest age, with an initial average body weight of 5157 g, totalling 75 individuals reared for 4 weeks (30 days). The parameters measured included performance (body weight gain, feed intake, water intake, feed conversion ratio (FCR), defined as the ratio of feed required to produce one unit of body weight, and feed efficiency ratio [FER], defined as the ratio of body weight gain to feed intake), as well as histological features of the intestinal villi (height, apical width, basal width, and total surface area). Data were analysed using ANOVA at a 95% significance level, followed by Duncans multiple range test (P0.05). The results showed that the 5% kefir group (P2) had the best performance, with feed intake of 1294.25194.21 g/bird, feed conversion of 0.90330.13 g/bird, water intake of 4673.1769.06 ml/bird, body weight gain of 1792.2632.34 g/bird, and feed efficiency of 9.48670.74%. Histological analysis showed that the intestinal villi size was highest in the 5% kefir group (P2), with an average villi height of 969.9644.64 m, apical width of 110.9912.23 m, basal width of 106.9712.41 m, and total surface area of 1076.9354.26 m.
Co-Authors . Zulfan Ade Fitriani, Ade Aini Syafitri Akhir, Jumadil Ammar Anggi Pratiwi, Anggi Ariga, Ali Makmur Armia, Yasser Azzahra, Syavira Bakar, Amhar Abu Cut Aida Fitri Dara Ardhia Darmawati Darmawati edi edi Elka Halifah Era Nopera Rauzi Fahrina, Yuyun Firdus Firdus Fitri Kurnia Nikmah, Fitri Kurnia Fuadi, M. Afid Hendra Koesmara Husna, Yusfida Mariatul Ilham Ilham Indra Wahyudi, Indra Januardi Januardi, Januardi Jayawarsa, A.A. Ketut Khalida, Qoryna Laina Hilma Sari Layyina, Qanita M. Aman Yaman Mariatul Kiftia Maulana, Fahmi Setia Muhammad Daud Muhammad Ridla Mustofa, Achmad Nahrowi Nahrowi Nazila Munawira Nova Fajri Pertiwi, Aisyah L Rafiqi, Rojaur Rahmatillah, Zumara Rifni, Ulvira Riwa, Nanda Rizki, Agam Rizkia, Mira Rukmaniza, Rukmaniza Ryanda, M. Afzalul Sahira, Rasyadhifa As Salsabila Al Chusna Samadi Samadi Sitti Wajizah Umaira, Syifa Thifal Uswah Zilhaya Widya Sari