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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Ternak Veteriner Livestock and Animal Research
Yenni Yusriani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Industrial & Manufacturing Engineering Veterinary

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The Effect of Palm Sugar and Storage on Nutrient Content and Taste of Salted Duck’s Egg Yenni Yusriani
Jurnal Teknologi dan Industri Pangan Vol. 15 No. 3 (2004): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

This research used 150 duck eggs age one as subject day. There were two factors analyzed here. The first was the amount of palm sugar which consisted of 25 grams, 50 grams, and 75 grams. The second factor were the storage duration which consisted of 3, 4, and 5 weeks. The nutrient content parameters measured were rates protein, fat and ash content. Sensory quality parameters measured were color and taste. The analysis showed that in processing/making salted duck egg, palm sugar addition influenced protein content significantly (Fc = 7,0 > Ftab = 4,5) fat content ( Fc 67,3 > Ftab= 8,7) and ash content (Fc = 64,6 > F tab = 8,7) very significantly. However, organoleptic test showed that palm sugar addition did not influenced color and taste of salted duck egg significantly. Storage duration influenced protein content significantly (Fc= 6,9 < f tab = 4,5), and fat content very significantly (Fc = 12,7 >F tab = 8,7) but did not significantly influenced ash content (Fc = 3,5 < Ftab = 4,46). Storage duration also influenced taste of salted duck egg, but did not for its color. The interaction of treatment between palm sugar addition and storage duration just influenced fat content of salted duck egg significantly. The salted duck egg made by addition 75 grams palm sugar and stored 5 weeks (A3B3) the highest content of fat. The salted duck’s eeg made by addition of 25 grams palm sugar and stored duration produced the salted duck’s egg with high content of fat and ash. Organoleptic test indicated that the panelis preferred the salted taste duck egg made by addition of palm sugar 25 grams and storaged for 3 weeks having reddish yellow color. Key words : Salted duck egg, palm sugar, strorage duration, nutrient content sensory quality  
Effect of fermented Jatropha curcas meal combined with enzymes on metabolizable energy, retention of N, P, Ca and digesteble crude fiber Yenni Yusriani; T. Toharmat; Sumiati .; E. Wina; A. Setiyono
Jurnal Ilmu Ternak dan Veteriner Vol 16, No 3 (2011): SEPTEMBER 2011
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (113.713 KB) | DOI: 10.14334/jitv.v16i3.610

Abstract

Jatropha curcas meal (JCM) contain high protein, but its utilization as feed ingredient is limited by the presence of several anti nutritive and toxic compounds. A research has been conducted in the Faculty of Animal Husbandry IPB to determine the values of metabolizable energy, crude fiber digestibility, retention of nitrogen, calcium and phosphorous of JCM fermented using Rhizopus oligoporus or of fermented JCM suplemented with enzymes on chickens. In this experiment 25 of ten weeks old chickens were used (20 chickens were fed experimental diets, and 5 chickens were used to measure endogenous energy). A Completely Randomized Design (CRD) with 5 treatments and 4 replications was used in this experiment. The experimental diets were R0 = basal diet without JCM; R1 = the diet contained unprocess JCM 5%; R2 = the diet contained fermented JCM 5%+ cellulase 20.000 U/kg; R3 = the diet contained 5% of fermented JCM + phytase 1000 FTU/kg; R4 = the diet contained 5% of fermented JCM+ cellulase 20.000 U/kg + phytase 1000 FTU/kg. The parameters measured were Metabolizable Energy (ME, Men, TME, TMEn) digestibility of crude fiber and retention of calcium, phosphorus and nitrogen. The result indicated that fermented JCM suplemented enzym phytase, cellulase as well as enzym combination increased metabolizable energy. Nitrogen retention was improved highest significantly (P < 0.01) by feed of fermented JCM suplemented enzyme compared to control diet or diet containing untreated JCM. The fermented JCM suplemented with phytase enzyme (R3) gave the highest nitrogen retention (76.73%.). The highest value of digested crude fibre (24.65%) was on the diet containing fermented JCM suplemented with cellulase (R2). The calcium retention improved significantly (P < 0.05) with diet containing fermented JCM supplemented enzyme compared to that of the diet containing untreated JCM. It can be concluded that fermented JCM supplemented enzymes cellulase, phytase and its combination increased the value of metabolizable energy, digestibility of crude fiber and nitrogen retention. Key Words: Chicken, JCM Fermented, Enzymes, Metabolic Energy
Kajian inovasi pemanfaatan hasil ikutan tanaman sawit untuk meningkatkan produksi sapi lokal di Kabupaten Aceh Tamiang Yenni Yusriani; Mustafa Sabri; Nur Inda Rahayu; Endang Tri Rahayu; Elviwirda Elviwirda; Rini Andriani
Livestock and Animal Research Vol 18, No 2 (2020): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.196 KB) | DOI: 10.20961/lar.v18i2.42997

Abstract

Co-Authors A. Setiyono E. Wina Elviwirda Elviwirda Endang Tri Rahayu Faisal Mustafa Nur Inda Rahayu Rini Andriani Sumiati . T. Toharmat