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All Journal JURNAL ILMIAH PETERNAKAN TERPADU Abdi Laksana : Jurnal Pengabdian Kepada Masyarakat Journal of Tropical Animal Science and Technology Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Research Applications in Community Services JUPADAI : Jurnal Pengabdian Kepada Masyarakat Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Open Community Service Journal Indonesian Journal of Community Services Cel JAS (Journal of Animal Science) Open Global Scietific Journal Transformasi Masyarakat : Jurnal Inovasi Sosial dan Pengabdian JURNAL PENGABDIAN MASYARAKAT KOMUNITAS KESEHATAN Habitat: Jurnal Ilmiah Ilmu Hewani dan Peternakan JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Rohmatul Anwar
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Journal : Journal of Tropical Animal Science and Technology

 1 
The Effect of Administering Herbal Jamu on Egg Quality in PT Sanjaya Satwa Utama Layer Phase Laying Chickens As An Animal Food Security Anwar, Rohmatul
Journal of Tropical Animal Science and Technology Vol. 6 No. 2 (2024): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v6i2.7005

Abstract

This research aims to determine how much influence herbal ingredients added to drinking water have on the level of internal and external quality of eggs in laying hens. The material used was 700 laying hens aged 51 weeks. The method used was a completely randomized design consisting of two treatments and three replications, the treatment was given in drinking water with each treatment being P0 = without herbs and P1 = drinking water with the addition of herbal ingredients = 1800 liters of drinking water + 600ml of herbal ingredients. The variables observed were internal quality which included the egg white index, egg yolk index and egg Haugh unit. External Quality, namely Shell Thickness and Egg Weight. Based on the research results, the average Internal Quality values ​​for eggs were obtained, namely Egg White Index P0 (0.120) and P1 (0.125). Egg Yolk Index P0 (0.364) and P1 (0.428) and Egg Unit Haugh value P0 (90) and P1 (96). Eternal Quality which includes egg weights P0 (61 grams) and P1 (64 grams), as well as shell thickness values ​​P0 (0.33) P1 (0.34). The conclusion from this research is that giving P0 and P1 does not have a significant effect (P>0.05) on the internal and external quality of eggs, but at each sampling the P1 value is higher than the P0 value on egg quality.
Organoleptic Test of Culled Laying Hens Meat with Marinating Unripe Papaya (Carica Papaya L.) Extract Asih, Diah Reni; Ahmad, Miftahuddin; Anwar, Rohmatul; Subakti, Dwi; Ridwan Ali, Ahmad
Journal of Tropical Animal Science and Technology Vol. 7 No. 1 (2025): Journal of Tropical Animal Science and Technology
Publisher : Animal Husbandry Study Program, Faculty of Agriculture, Timor University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/jtast.v7i1.8856

Abstract

This study aims to determine the effect of meat of culled laying hens marinated with young papaya fruit. This study used a completely randomized design (CRD) with 4 treatments and 5 replicates. The treatments used in this study were P0 (without marination of young papaya fruit (control)), P1 (extract marination of young papaya with a percentage of 15%), P2 (extract marination of young papaya with a percentage of 30%), P3 (extract marination of young papaya with a percentage of 45%). The material used in this study was chicken breasts with a weight of 100 grams for each treatment. The variables observed in this study were organoleptic tests including aroma, color, and texture. Data obtained from the panelists' assessment were analyzed using Non-parametric analysis (Kruskal Wallis).  The results showed that the highest level of preference for the color variable was in treatment P3 with a value of 4.15, the highest texture was in P3 with a value of 3.6 while the highest aroma was in P0 with a value of 3.5. In conclusion, the meat of retired laying hens marinated with young papaya fruit showed that the best concentration was by giving 45% young papaya fruit extract which gave a significant effect (P <0.05) on color and texture. While for aroma it had no significant impact. Keywords: Aborted Layers, Marinated Young Papaya Fruit (Carica papaya L.), Organoleptic Test.
Co-Authors Agus Sutanto Ahmad Efendi Ahmad, Miftahuddin Ahmad, Miftahudin Anisa, Riris Ridha citra puspitaningrum Diah Reni Asih Diah Reni Asih Dwi Subakti Prastiyo Dwi Subakti Prastiyo Hening Widowati Khaira Nova Miftahuddin Ahmad Miftahudin Ahmad Nedi Hendri, Nedi Prastiyo, Dwi Subakti puspitaningrum, citra Reni Asih, Diah Ridwan Ali, Ahmad Sari, Novia Ambar Subakti Prastiyo, Subakti Prastiyo Subakti, Dwi Tintin Kurtini Tri Adi Wibowo, Tri Adi Untari, Desy Sasri