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All Journal JURNAL GALUNG TROPIKA Sinergitas Multidisiplin Ilmu Pengetahuan dan Teknologi (SMIPT)
F Fitriani
Universitas Muhammadiyah Parepare
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science

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Journal : JURNAL GALUNG TROPIKA

 1 
EFISIENSI PAKAN DAN PERTAMBAHAN BOBOT BADAN AYAM KUB YANG DIBERI FITOBIOTIK DENGAN BERBAGAI KONSENTRASI Amrullah Sami; F Fitriani
JURNAL GALUNG TROPIKA Vol 8 No 2 (2019)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (151.617 KB) | DOI: 10.31850/jgt.v8i2.501

Abstract

Today's consumer tastes tend to choose products that are safe and healthy. However, farmers continue to make efforts to more efficiently utilize feed and have good health. This study aims to determine the effect of phytobiotic administration on drinking water on the efficient use of feed and body weight gain of Kampung Unggul Balitnak (KUB) chickens with different concentrations. Phytobiotics used are a combination of extraction of medicinal plants, namely moringa leaves, aloe vera leaves, betel leaves, papaya leaves, and lemongrass leaves. Phytobiotic is given to drinking water. This study used a Completely Randomized Design (CRD) which was repeated three times with three levels of treatment (0 cc/l, 15 cc/l, 15 cc/l, and 20 cc/l drinking water). Analysis of variance shows that different concentrations have a very significant effect on the efficiency of feed use and have a significant effect on body weight gain of superior Balitnak chickens (KUB). Giving phytobiotics in drinking water with a concentration of 20 cc / l of drinking water can increase the efficiency of feed use (4.98 kg/head/week) and body weight gain of KUB chickens (0.84 kg/head/week).
Nilai Organoleptik dan pH Telur Itik Asin dengan Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) pada Level yang Berbeda F Fitriani; Intan Dwi Novieta; I Irfan; Sity Nurbaya
JURNAL GALUNG TROPIKA Vol 10 No 1 (2021)
Publisher : Fapetrik-UMPAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v10i1.713

Abstract

The purpose of this study was to determine the organoleptic value and pH of salted duck eggs with the addition of dragon fruit peel extract (Hylocereus polyrhizuz) at different levels. This study used a completely randomized design (CRD) with 4 levels of treatment and 3 replications, namely without the addition of dragon fruit peel extract, dragon fruit peel extract 5%, 10%, and 15%. The results showed that the addition of red dragon fruit peel extract as a ripening agent significantly affected the pH and organoleptic value of salted duck eggs. The average pH value ranges from 6.10-8.3. The average organoleptic value on a scale of 1-5 for color ranged from 2.38 to 4.39, aroma 2.87-3.78, taste 3.86-4.73. At the same time, the average hedonic organoleptic value (preference level) ranged from 2.85 to 4.71. Overall, the best concentration for all observation parameters was the addition of 10% red dragon fruit peel extract.
Co-Authors Amrullah Sami Dewi Sinta I Irfan Intan Dwi Novieta Intan Dwi Novieta, Intan Dwi M Mursalim Munir Munir Mustika Anas N Nurhaeda N Nurhaedah Nur Asdianti HM Akib Rasbawati, Rasbawati Rul Yashari Sity Nurbaya