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All Journal Biospecies Jurnal Ilmu Perairan (Aquatic Science) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Agripet Jurnal Ilmu Peternakan Indonesia (JIPENA) Mantis Journal of Fisheries
Heru Handoko
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Immunology & microbiology Social Sciences

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Journal : Jurnal Agripet

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Efficiency of Protein Use and Performance of Broiler Chickens Fed Corncob Fermented with EM4 (Effective Microorganisms 4) Nelwida, Nelwida; Ramadhan, Syahru; Berliana, Berliana; Handoko, Heru; Nurhayati, Nurhayati
Jurnal Agripet Vol 25, No 1 (2025): Volume 25, No. 1, April 2025
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v25i1.42216

Abstract

This study aimed to evaluate the use of fermented corncob flour as a substitute for rice bran in broiler chicken rations and its effects on protein efficiency ratio and broiler performance. Conducted at the Farm and Laboratory of the Faculty of Animal Science, University of Jambi, the study tested four treatments on 200 broiler chicks using a Completely Randomized Design (CRD) with five replications. The treatments included 0%, 4%, 8%, and 12% fermented corncob flour as a substitute for rice bran. Key variables observed were feed intake, body weight gain, feed conversion ratio, and protein efficiency ratio. Results indicated that the inclusion of fermented corncob flour significantly (P0.05) improved feed intake, protein intake, protein efficiency ratio, and feed conversion ratio, with no significant impact (P0.05) on body weight gain up to a 12% inclusion level. The optimal feed conversion was observed at the 8% substitution level. In conclusion, corncob flour fermented with EM4 can replace up to 12% of rice bran in broiler rations without negatively affecting performance, providing a viable alternative for poultry feed formulation.
Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables Nurhayati, Nurhayati; Parwati, Meisy Rian; Khotimah, Khusnul; Handoko, Heru; Nelwida, Nelwida; Berliana, Berliana
Jurnal Agripet Vol 24, No 2 (2024): Volume 24, No. 2, October 2024
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i2.31117

Abstract

This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference.
Co-Authors Abdul Azis Afisal, Getra Risliandi Afriani Afriani , Afriani Afriani Afriani Agustin, Maysy Anie Insulistyowati, Anie Ariska, Cahyani Desi Berliana Berliana Depison Depison Fauzan Ramadan Filawati Filawati Haris Lukman khusnul khotimah Latif , M. Abdul Nelwida Nelwida Nurhayati Nurhayati Parwati, Meisy Rian R. A. Muthalib Raguati Raguati Rahmawati, Nadia Ayu Syahru Ramadhan Yun Alwi