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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Pastura; Journal Of Tropical Forage Science Jurnal Lahan Suboptimal JURNAL PETERNAKAN JFMR (Journal of Fisheries and Marine Research) Jurnal Ilmiah Universitas Batanghari Jambi Dinamisia: Jurnal Pengabdian Kepada Masyarakat Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Ilmiah Ilmu-Ilmu Peternakan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal Pengabdian Masyarakat (JPM) Pinang Masak Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Agripet Mantis Journal of Fisheries

Noferdiman Noferdiman

Fakultas Peternakan Universitas Jambi

Author-ID : 2740915

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mathematics Physics Social Sciences Other

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Retensi Zat Makanan Pada Ayam Kampung yang Mengkonsumsi Ransum Mengandung Tepung Azolla (Azolla microphilla) Difermentasi dengan Jamur Pleurotus ostreatus Noferdiman Noferdiman; Zubaidah Zubaidah; Sestilawarti Sestilawarti
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 20 No. 1 (2017): Mei 2017
Publisher : Fakultas Peternakan Universitas Jambi

Abstract This study was aimed to determine the retention of dry matter, nitrogen and crude fiber of Azolla Meal (Azollamicrophilla) fermented with Pleurotus ostreatus mushroom as a mixture of kampung chicken rations. The experimental design used was Completely Randomized Design which consisted of 4 treatments and 5 replicates; P0 (Ration 0% Azolla Meal Fermentation (AF), P1 (Ration containing 5% AF), P2 (Ration containing 10% AF ) and P3 (Ration containing 15% AF). The observed variables were dry matter retention (DM), nitrogen retention (N) and crude fiber digestibility (CF). The data found were analyzed using variance analysis. The evident effect of the treatment on the observed variables then tested by Duncan's multiple range test. The results of the research presented that the use of fermented Azolla starch up to 15% in kampung chicken ration had no significant effect (P> 0,05) on the retention of dry matter, nitrogen and crude fiber. The fermentation of Azolla Meal with Pleurotus ostreatus (AF) mushroom improved the quality of Azolla as feed ingredients up to 15%. This research concluded that the use of fermented Azolla Meal with Pleurotus ostreatus (AF) mushroom in kampung chicken ration up to 15% can be used without affecting the retention of dry matter (DM), nitrogen (N) and crude fiber digestibility (CF). Keywords : Nutrient retention, Azolla Meal Fermentation (AF), and kampung chicken

Kualitas Fisik Dan Organoleptik Daging Ayam Broiler Yang Diberi Ransum Berbasis Pakan Lokal Berprobiotik Arya Hangga Prayoga; Ella Hendalia; Noferdiman Noferdiman
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol. 24 No. 1 (2021): Mei 2021
Publisher : Fakultas Peternakan Universitas Jambi

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pakan lokal berprobiotik terhadap kualitas fisik dan kualitas organoleptic daging ayam broiler. Penelitian ini dilaksanakan di Farm Fakultas Peternakan, Universitas Jambi. Pengujian kualitas fisik dan kualitas organoleptik dilaksanakan di Laboratorium Fakultas Peternakan Universitas Jambi. Sebanyak 200 ekor DOC strain platinum dimasukkan secara acak ke dalam 20 kandang, terdiri atas 5 perlakuan dan 4 ulangan. Pakan Perlakuan yang diterapkan adalah P0 (100% P-kom +0 % P-pro), P1 (75% P-kom + 25% P-pro), P2 (50% P-kom + 50% P-pro), P3 (25% P-kom + 75% P-pro) dan P4 (0% P-kom + 100% P-pro). Pakan diberikan ad libitum selama 35 hari. Pada hari ke 35 dilakukan pemotongan ayam dan pengambilan sampel dagi dada. Parameter yang diamati adalah kualitas fisik (Daya Ikat Air, susut masak, dan pH) dan organoleptik (warna, rasa, tekstur dan aroma) DAGING. Data kualitas fisik dianalisis dengan sidik ragam (ANOVA), sedangkan kualitas organoleptik dianalisis dengan uji Hedonic Kruskal-Wallis. Hasil penelitian menunjukkan bahwa pemberian ransum berbasis pakan lokal berprobiotik memberikan pengaruh tidak nyata (P > 0,05) terhadap kualitas fisik dan organoleptic daging ayam broiler. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa daging ayam broiler yang diberi ransum berbasis pakan lokal berprobiotik memiliki kualitas fisik dan organoleptik yang relative sama dengan daging ayam broiler yang diberikan pakan komersil dan dapat diterima dengan baik oleh konsumen. Kata kunci : Daging ayam broiler,pakan local berprobiotik,,kualitas fisik,,kualitas organoleptic

Co-Authors A Novra Abdul Aziz Ahmad Yani Arfiana, BS Monica Arya Hangga Prayoga Berliana Berliana Citra Noeraini Eko Wiyanto, Eko Ella Hendalia Ester Restiana Endang Gelis Fachroerrozi Hoesni, Fachroerrozi Farhan Ramdhani Farizal Farizal Fauzan Ramadan Firmansyah Firmansyah Indra Sulaksana Jasmine Masyitha Amelia Jaya Putra Jahidin Lisna Lisna, Lisna Lisna, Lisna Mairizal Mairizal Monika, Lilis Muhamad Gilang Arindra Putra Muhammad Halim, Muhammad Nelwida Nelwida Nurhayati Nurhayati Putra, Muhamad Gilang Arindra Rizky Janatul Magwa RR. Ella Evrita Hestiandari Sanusi Sanusi Septy Heltria Sestilawarti Sestilawarti Sestilawarti Sestilawarti Suryono Suryono Syafwan Syafwan Vincentia, Agnes Yusma Damayanti Yusrizal Yusrizal Zubaidah R, Zubaidah

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