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All Journal Jurnal Sains Peternakan ZOOTEC Animal Production
Rahmawaty Hadju
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Environmental Science Veterinary

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PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava) DAN LAMA PERENDAMAN TERHADAP KUALITAS TELUR AYAM RAS Ernawati, Tri; Karisoh, Linda Ch. M.; Hadju, Rahmawaty; Siswosubroto, Surtijono E.
ZOOTEC Vol 39, No 2 (2019)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.466 KB) | DOI: 10.35792/zot.39.2.2019.24844

Abstract

THE EFFECT OF GUAVA LEAF SOLUTION CONCENTRATION AND SOAKING DURATION ON THE QUALITY OF CHICKEN EGGS.      This study aims to determine the effect of guava leaf solution concentration and soaking time on the quality of chicken eggs. This research was conducted from November to December 2018, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The method used is Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors. Factor A was the concentration of solution of guava leaves and factor B is the length of immersion with 4 replications. The treatments used are: Factor A concentration of solution of guava leaves A1 = 3%, A2 = 6%, A3 = 9%, A4 = 12%. Factor B was duration of immersion B1 = 6 hours, B2 = 12 hours, B3 = 18 hours, B4 = 24 hours. The variables analyzed were a decrease in egg weight, egg white index and egg yolk index. Data obtained were analyzed by variety. If there are significant differences between treatments, it will be continued with Duncan Test. The results of the variance analysis showed that the interaction had a significant effect (P <0.05) on the decrease in egg weight and did not significantly influence (P> 0.05) on the egg white index and egg yolk index. Duncan's Test results for decreasing egg weight showed the concentration of guava leaf solution 3% and soaking time 6 hours  gave good results for the quality of chicken eggs. It was concluded that the concentration of 3% and the soaking time of 6 hours gives good results on decreasing egg weight. As for the egg white index and egg yolk index showed good results with concentration of 12% and 24-hour immersion time. Keywords: Guava leaf, Egg weight, Egg white index, Egg yolk index.
Penggunaan Nanas terhadap Sifat Fisiko Kimia dan Sensoris Daging Sapi Rotinsulu, Merri Diana; Dulung, Marshanda; Sakul, Sjaloom Ester; Hadju, Rahmawaty; Lontaan, Nova Nancy; Palar, Conny K. M.; Sane, Srimalasinha; Yelnetty, Alfriza
Jurnal Sains Peternakan Vol 13 No 1 (2025): Jurnal Sains Peternakan Vol.13 No.1
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v13i1.11579

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan nanas terhadap sifat fisiko kimia dan organolebtik daging sapi. Penelitian ini mengunakan rancangan acak lengkap (RAL) yang terdiri dari 4 pelakuan dan 4 ulangan. Data analisis mengunakan ANOVA dan uji sesoris mengunakan 35 panelis. Apabila pelakuan berpengaruh nyata maka akan dilanjutkan dengan uji lanjut Beda Nyata Jujur (BNJ). Perlakuan adalah P0: daging tanpa irisan nanas , P1: daging dengan irisan nanas 25%, P3: daging dengan irisan nanas 50%, P4: daging dengan irisan nanas 75%. Variabel dan penelitian ini adalah kadar air, susut masak, nilai pH, daya ikat air (DIA), tekstur, cita rasa. Hasil penelitian tentang pemanfaatan irisan nanas pada perlakuan P0, P1, P2, P3, dan P4 memberikan pengaruh sangat nyata (P>0,05) terhadap susut masak dan memberikan pengaruh tidak nyata (p<0,05) terhadap kadar air, pH, daya ikat Air (DIA) daging sapi. Selain itu pengaruh pemanfaatan nanas pada perlakuan P0, P1, P2, P3, dan P4 memberikan pengaruh sangat nyata (p>0,05) terhadap keempukan dan citarasa. Hasil uji lanjut beda nyata jujur (BNJ) untuk susut masak yang terbaik perlakuan P1 dan keempukan adalah P1 serta citarasa perlakuan P1. Berdasarkan analisis data dan pembahasan dapat disimpulkan bahwa penggunaan irisan nanas 25% memberikan hasil terbaik terhadap sifat fisikokimia dan sifat inderawi daging sapi.
Utilization of Water Hyacinth Leaves for Protein Protection in Goat Diets: Impacts on Production Performance and Meat Quality Sondakh, Erwin Hubert Barton; Kalele, Jerry; Hadju, Rahmawaty
ANIMAL PRODUCTION Vol. 27 No. 2 (2025)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2025.27.2.348

Abstract

This study aimed to evaluate the effect of using water hyacinth (Eichhornia crassipes) leaves as a natural feed protein protector on production performance and meat quality in goats. A total of 16 male goats (±15 kg body weight) were used in a completely randomized design with four dietary treatments: R1 (15% tofu dregs + 15% concentrate + 70% forage), R2 (15% tofu dregs + 1% water hyacinth leaves + 14% concentrate + 70% forage), R3 (15% tofu dregs + 2% water hyacinth leaves + 13% concentrate + 70% forage), and R4 (15% tofu dregs + 3% water hyacinth leaves + 12% concentrate + 70% forage). The goats were reared for 10 weeks to measure feed intake and average daily gain (ADG), followed by slaughter to evaluate carcass characteristics and meat chemical composition. Data were analyzed using analysis of variance (ANOVA), and treatment differences were assessed using Duncan's multiple range test. Results showed that inclusion of water hyacinth leaves significantly increased feed intake, ADG, hot and cold carcass weight, carcass percentage, and meat protein content (P<0.05). Supplementing goat diets with 1–3% (dry matter basis) water hyacinth (Eichhornia crassipes) leaves as a natural protein protection strategy significantly improves feed intake, average daily gain, carcass traits, and meat protein content. These findings demonstrate the potential of water hyacinth leaves as a functional feed additive to enhance the productivity and meat quality of goats.
Co-Authors Afriza Yelnetty Dulung, Marshanda Ernawati, Tri Erwin Hubert Barton Sondakh, Erwin Hubert Barton Indyah Wahyuni Kalele, Jerry Linda Ch. M. Karisoh, Linda Ch. M. Lontaan, Nova Nancy Maureen Tamasoleng Merri D. Rotinsulu, Merri D. Nusi, Sasmita Palar, Conny K. M. Rotinsulu, Merri Diana Sakul, Sjaloom Ester Sane, Srimalasinha Surtijono E. Siswosubroto, Surtijono E. Tamasoleng, Moureen Yelnetty, Alfriza