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All Journal Jurnal Sain Peternakan Indonesia Caraka Tani: Journal of Sustainable Agriculture JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Litbang Provinsi Jawa Tengah Livestock and Animal Research Prosiding Seminar Nasional Hasil Penelitian dan Pengabdian Kepada Masyarakat Jurnal Agripet
Sri Sumarsih
Department Of Animal Science, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang, 50275
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Library & Information Science Mathematics Public Health Social Sciences Transportation Veterinary Other

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PENGARUH ARAS PEMBERIAN TETES DAN LAMA PEMERAMAN YANG BERBEDA TERHADAP SIFAT FISIK SILASE HIJAUAN SORGUM Sri Sumarsih; B. I. M. Tampoebolon; Sri Mukodiningsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 1 No 1 (2003): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v1i1.29

Abstract

An Experiment was dne to determine the effect of different level of mollasses and time of periode fermentation on properties physically of sorgum Forage as Silage. The level of mollasses used were Tl=2%, T2=4%, T3=6%. Time of Periode fermentation were P1=7, P= 14, P3=21 and P4=28 days. Data were collected from the experiment and analyzed by the analysis of Variance (ANOVA) with Completely Randomized Design with 3 x 4 factorial arrangement. There were 2 replications. The result showed that different level of rnollasses . and time of periode fermentation did not influence (p>0,05) the properties physically of sorgum Forage as Silage. It can be concluded that the best properties physically of sorgum Forage as Silage was obtained in T3 and P4 with range score was 7
PENGARUH ARAS UREA DAN LAMA PEMERAMAN YANG BERBEDA TERHADAP SIFAT FISIK AMONIASI ENCENG GONDOK (Bichomia crassipes) Sri Sumarsih; B. I. M. Tampoebolon
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 1 No 2 (2003): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v1i2.33

Abstract

An experiment was done to determine the effect of different level of urea and time of periode amoniation on properties physically of eceng gondok (Eichornia crassipes) amoniation. The level of urea used were LI= 0%, L2=3%, L3=5% and 1A=7%. Time of periode amoniation were TI= 0, T2= 14 and T3=28 days. Data were collected from the experiment and analyzed by the analysis of Variance (ANOVA) with Competely Randomized Design with 4 x 3 factorial arrangement. There were 2 replications. The result showed that there were no interaction between level of urea and time of periode amoniation on properties physically of enceng gondok (Eichomia crassipes) amoniation. Level urea influence (p<0.05) on the properties physically of enceng gondok (Eichornia crassipes) amoniation).
PENINGKATAN EFISIENSI PAKAN DAN PERFORMANS ITIK LOKAL MELALUI APLIKASI PROBIOTIK BAKTERI ASAM LAKTAT Sri Sumarsih; C.I. Sutrisno; B. Sulistiyanto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 10 No 2 (2012): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v10i2.348

Abstract

Probiotics have a role in increasing the productivity of duck. The aim of the research was to evaluate the effect of Lactic Acid Bacteria (LAB) probiotics on feed efficiency and duck’s performance. The completely randomized design was been used on this research with 3 treaments and 5 replications. The treatments were R0 (feed with 0% LAB probiotics), R1 (feed with continuously LAB probiotics) and R2 (feed with LAB probiotics repeated at 1, 4, 28 and 42 days). Feed composed of iso crude protein (18%) and energy (2800 kkal/kg). The parameters were feed efficiency and duck’s performance (feed consumption and body weight gain). The results showed that the BAL probiotics significantly (p<0,05) increasing feed efficiency and body weight gain. The BAL probiotics significantly (p<0,05) decreasing feed consumption and feed conversion). The conclusion was Lactic Acid Bacteria (LAB) probiotics can be used to improve feed efficiency and duck’s performance.
IPTEKS BAGI MASYARAKAT KELOMPOK TANI TERNAK KERBAU Cahya Setya Utama; B. Sulistiyanto; Sri Sumarsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 12 No 2 (2014): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v12i2.354

Abstract

The objective of this program was to increase skills and improve maintenance management and animal feed’s buffalo processing. In general, the activities of science and technology in the community of buffaloes in farmer groups successful and able to motivate and invigorate the spirit to grow and progress through the efforts of buffaloes. Indicators of program success was shown by the ability of farmer groups in the mastery of theory, techniques, skills and management of complete feed production, fermentation feed, compost and liquid fertilizer and maintenance management buffaloes. Participants were expected ready to be a candidate new entrepreneurs and be able to make a simple business planning. The participants seen work well in the mastery of theory and practice with the composition of 25% and 75%.
PENGARUH PEMBERIAN PAKAN LENGKAP BENTUK PELET DIPERKAYA PROBIOTIK Lactobacillus salivarius TERHADAP PRODUKTIVITAS ITIK LOKAL PERIODE FINISHER Sri Sumarsih; B. Sulistiyanto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 14 No 2 (2016): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v14i2.380

Abstract

The aim of the research was to evaluate the effect of complete feed pelet with addition probiotics Lactobacillus salivarius on feed efficiency and duck’s productivity in finisher period. The completely randomized design was been used on this research with 3 treaments and 5 replications. The treatments were R0 (complete feed pelet with 0% addition probiotics Lactobacillus salivarius), R1 (50% complete feed pelet with addition probiotics Lactobacillus salivarius), and R2 (100% complete feed pelet with addition probiotics Lactobacillus salivarius).The parameters were duck’s productivity (feed consumption, body weight gain and feed conversion). The results showed that given 100% pelet complete feed with addition of Lactobacillus salivarius probiotics (R2) significantly (p<0,05) increasing body weight gain and decreasing feed conversion. The conclusion was given 100% complete feed pelet with addition probiotics Lactobacillus salivarius (R2) can be used to improve duck’s productivity in finisher period.
PENGARUH BAKTERI ASAM LAKTAT SEBAGAI STARTER PADA PROSES ENSILASE Sri Sumarsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 13 No 2 (2015): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v13i2.396

Abstract

The aim of the research was to evaluate the effect of addition starter Lactic Acid Bacteria (LAB) on organoleptic quality of napier grass silage. The completely randomized design was been used on this research with 3 treaments and 5 replications. The treatments were different level LAB ( 0 %, 1 % dan 2% v/w). The parameters were physical organoleptic quality silage (pH, color, odor, texture, and molds). The results showed that physical organoleptic quality of napier grass silage with a starter BAL organoleptic significant (p <0.05) better than without the addition of starter BAL. The conclusion was the use of starter lactic acid bacteria on ensilage process produces physical organoleptic qualities of good silage.
PENGARUH PENAMBAHAN STARTER Lactobacillus Sp. TERHADAP NILAI pH DAN TOTAL ASAM LAKTAT SILASE RUMPUT Panicum maximum Sri Sumarsih; Bambang Sulistiyanto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 15 No 2 (2017): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v15i2.414

Abstract

The aim of the research was to evaluate the effect of Lactobacillus Sp. as starter on pH and total Lactic Acid of Panicum maximum Grass Silage. The completely randomized design was been used on this research with 4 treaments and 4 replications. The treatments were different level LAB (0,2,4 dan 6% v/w). The parameters were pH value and lactc acid. The results showed that pH value were significantly (p<0.05) decreased, and Lactic acid were significantly (p<0.05) with addded of Lactobacillus Sp. on Panicum maximum Grass Silage. The conclusion was the use of starter Lactobacillus Sp. on ensilage process produces chemical qualities of good Panicum maximum silage.
Pengaruh Perbedaan Metode Pengolahan dan Level Pemberian Ekstrak Daun Kersen (Muntingia calabura L.) terhadap Kualitas Organoleptik Tepung Ikan Rucah Ade Novia Anggriani; Retno Iswarin Pujaningsih; Sri Sumarsih
Jurnal Sain Peternakan Indonesia Vol 14, No 3 (2019)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.372 KB) | DOI: 10.31186/jspi.id.14.3.282-291

Abstract

Penelitian ini bertujuan untuk mengkaji interaksi antara perbedaan metode pengolahan dan level pemberian ekstrak daun kersen terhadap kualitas organoleptik tepung ikan rucah. Penelitian menggunakan rancangan acak lengkap (RAL) pola faktorial 2x2 dengan 4 ulangan. Parameter yang diukur yaitu uji organoleptik meliputi tekstur, warna, aroma dan jamur. Hasil penelitian menunjukkan tidak terdapat pengaruh interaksi antara perbedaan metode pengolahan dan level pemberian ekstrak daun kersen terhadap tekstur, warna, aroma dan keberadaan jamur pada tepung ikan rucah. Perbedaan metode pengolahan berpengaruh nyata (P<0,05) meningkatkan rataan skor tekstur tepung ikan rucah, tetapi tidak berpengaruh nyata pada warna, aroma dan keberadaan jamur pada tepung ikan rucah. Perbedaan level pemberian ekstrak daun kersen berpengaruh nyata (P<0,05) menurunkan rataan skor warna dan aroma tepung ikan rucah. Disimpulkan bahwa tidak terdapat interaksi kombinasi perlakuan antara perbedaan metode pengolahan dengan level pemberian ekstrak daun kersen terhadap kualitas organoleptik tepung ikan rucah. Perlakuan pengukusan meningkatkan skor tekstur tepung ikan rucah dan pemberian ekstrak daun kersen menurunkan skor warna dan aroma tepung ikan rucah. Perlakuan terbaik yaitu metode pengukusan pada pembuatan tepung ikan rucah menghasilkan kualitas organoleptik dengan tekstur tidak menggumpal, cukup kering, halus, berwarna cokelat cerah, memiliki aroma spesifik tepung ikan, dan tidak terdapat jamur.
PENGARUH PENAMBAHAN LEVEL MOLASES TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK PELLET PAKAN KAMBING PERIODE PENGGEMUKAN Risti Sstyaning Ismi; Retno Iswarin Pujaningsih; Sri Sumarsih
JURNAL ILMIAH PETERNAKAN TERPADU Vol 5, No 3 (2017)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.215 KB) | DOI: 10.23960/jipt.v5i3.p58-63

Abstract

PENGARUH PENAMBAHAN LEVEL MOLASES TERHADAP KUALITAS  FISIK DAN ORGANOLEPTIK PELLET PAKAN KAMBING PERIODE PENGGEMUKAN The Effect of Molases Level Addition on Physical and Organoleptic Quality of Goat Feed Pellets on Fattening Period Risti Sstyaning Ismi, Retno Iswarin Pujaningsih, dan Sri Sumarsih Faculty of Animal and Agriculture Science, Diponegoro UniversityProf. H. Soedarto, S.H., Tembalang, Semarang, Indonesiae-mail : ristisatya357@gmail.com  ABSTRACT The aim of this research is to study the effect of molasses level increase on physical quality and organoleptic of fattening period goat feed in pellet form. Material used in the research is rice bran, cassava peel, elephant grass, tofu waste product, molasses and premix. Completely randomized design was used in a study with 4 replications and 4 treatments, T0 = pellet ration + 0% molases, T1 = pellet ration + 3% molases, T2 = pellet ration + 5% molases, and T3 = pellet ration + 7% molases. Parameters observed were hardness, durability, color, texture and pellet scent. The results showed that the addition of molasses level had significant effect (P<0,05) on the improvement of physical quality of pellet and the decreasement of pellet organoleptic quality. Pellet with the addition of molasses as much as 3% has the best physical and organoleptic quality. Research conclusions recommended that the addition of molasses up to level 3% can provide good effect for the physical quality and organoleptic pellet. Keywords : Molasses Level, Pellet, Physical Quality, Organoleptic Quality.
Pengaruh Penggunaan Filler dalam Pengeringan terhadap Perubahan Komponen Nutrisi dalam Penyimpanan Hasil Olahan Limbah Organik Dapur dan Restoran Hotel Bambang Sulistiyanto; Sri Sumarsih; C Imam Sutrisno; Nurwantoro Nurwantoro; Istiyan PM; Anum D
Caraka Tani: Journal of Sustainable Agriculture Vol 20, No 2 (2005): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1428.592 KB) | DOI: 10.20961/carakatani.v20i2.20512

Abstract

Research of effect filler addition in drying to nutrient component exchange in storage of processed organic wastes of kitchen and restaurant hotel’s was done at the laboratory of feed Technology, Departemen of Animal Nutrition and Feeding, Faculty of Animal Science UNDIP, Semarang. The research was aimed to study effect of filler addition in drying process of organic wastes of kitchen and restaurant hotel’s so the qualityy of product observed from proximate component and total fungi exchange during storage. Experiment was conducted by factorial completely randomized design (CRD-factorial) 3x2x3. Organic wastes of hotels class 1,2 and 3 dried by adding filler 0 and 15% and were stored for 0, 4 and 8 weeks. Component proximate i.e.: crude protein (CP), crude fat (CF), crude fiber (CF), Ash and Nitrogen Free extract (NFE) and total fungi are parameter observed. Data were statistically analyzed by Steel and Torrie (1981).The result showed that interaction effects of rice brand addition and time of storing are significant to EE, CF and NFE (P<0.05), but the effect to CP and Ash are not significant (P>0.05). interaction between hotel class, filler and storing significantly affected total fungi in the processed product (P<0.05).
Co-Authors Ade Novia Anggriani Anum D Aprilian Adi Nugroho B. I. M. Tampoebolon B. I. M. Tampoebolon B. Sulistiyanto B. Sulistiyanto Bakhtiar Ali Wardana Bambang Sulistiyanto C Imam Sutrisno C.I. Sutrisno Cahya Setya Utama Dwi Sunarti Eny Fuskhah Hanna Dzawish Shihah Istiyan PM Marikati Nababan Nurwantoro . Retno Iswarin Pujaningsih Risti Sstyaning Ismi Sri Mukodiningsih