Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Bulletin of Applied Animal Research Jurnal Agripet
Ning Iriyanti
Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Penggunaan minyak safflower (Chartamus tinctorius L.) dan inositol terhadap susut masak dan daya ikat air daging ayam sentul jantan Mujibur Rahman; Ning Iriyanti; Raden Singgih Sugeng Santosa
Bulletin of Applied Animal Research Vol 6 No 1 (2024): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v6i1.1289

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak safflower (Chartamus tinctorius L) dan Inositol dalam ransum terhadap daya ikat air dan susut masak daging ayam sentul jantan umur 13 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 9 perlakuan dan 3 ulangan. masing-masing perlakuan menggunakan 3 ekor. Perlakuan yang diberikan adalah R0= Ransum Kontrol, R1= Penambahan Minyak Safflower 0,5%, R2= Penambahan Minyak Safflower 1%, R3= Penambahan inositol 0,5%, R4= Penambahan Inositol 1%, R5= Penambahan Minyak Safflower 0,5% dan Inositol 0,5 %, R6= Penambahan Minyak Safflower 0,5% dan Inositol 1%, R7= Penambahan Minyak Safflower 1% dan Inositol 0,5%, R8= Penambahan Minyak Safflower 1% dan Inositol 1%. Hasil analisis variansi menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap susut masak dan nilai daya ikat air. Rataan nilai daya ikat air daging bagian dada yaitu R0 = 56,24 ± 2,16 dan R1 sampai R8 = 54,38 ± 2,05, sedangkan pada daging paha yaitu R0 = 57,74 ± 1,08 dan R1 sampai R8 = 55,82 ± 1,85. Rataan nilai susut masak daging bagian dada yaitu R0 = 28,13 ± 1,01 dan R1 sampai R8 = 29,41 ± 1,70, sedangkan bagian daging paha yaitu R0 = 32,60 ± 1,25 dan R1 sampai R8 = 33,84 ± 1,94. Disimpulkan bahwa daya ikat air dan susut masak daging ayam sentul jantan yang diberi perlakuan minyak safflower dan inositol menghasilkan kadar yang relatif sama, tetapi terjadi kecenderungan penurunan daya ikat air dan peningkatan susut masak.
Penggunaan minyak safflower (Chartamus tinctorius L.) dan inositol terhadap susut masak dan daya ikat air daging ayam sentul jantan Mujibur Rahman; Ning Iriyanti; Raden Singgih Sugeng Santosa
Bulletin of Applied Animal Research Vol 5 No 2 (2023): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v5i2.1290

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak safflower (Chartamus tinctorius L) dan Inositol dalam ransum terhadap daya ikat air dan susut masak daging ayam sentul jantan umur 13 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 9 perlakuan dan 3 ulangan. masing-masing perlakuan menggunakan 3 ekor. Perlakuan yang diberikan adalah R0= Ransum Kontrol, R1= Penambahan Minyak Safflower 0,5%, R2= Penambahan Minyak Safflower 1%, R3= Penambahan inositol 0,5%, R4= Penambahan Inositol 1%, R5= Penambahan Minyak Safflower 0,5% dan Inositol 0,5 %, R6= Penambahan Minyak Safflower 0,5% dan Inositol 1%, R7= Penambahan Minyak Safflower 1% dan Inositol 0,5%, R8= Penambahan Minyak Safflower 1% dan Inositol 1%. Hasil analisis variansi menunjukkan bahwa perlakuan berpengaruh tidak nyata (P>0,05) terhadap susut masak dan nilai daya ikat air. Rataan nilai daya ikat air daging bagian dada yaitu R0 = 56,24 ± 2,16 dan R1 sampai R8 = 54,38 ± 2,05, sedangkan pada daging paha yaitu R0 = 57,74 ± 1,08 dan R1 sampai R8 = 55,82 ± 1,85. Rataan nilai susut masak daging bagian dada yaitu R0 = 28,13 ± 1,01 dan R1 sampai R8 = 29,41 ± 1,70, sedangkan bagian daging paha yaitu R0 = 32,60 ± 1,25 dan R1 sampai R8 = 33,84 ± 1,94. Disimpulkan bahwa daya ikat air dan susut masak daging ayam sentul jantan yang diberi perlakuan minyak safflower dan inositol menghasilkan kadar yang relatif sama, tetapi terjadi kecenderungan penurunan daya ikat air dan peningkatan susut masak.
Efek Penggunaan Sinbiotik Terhadap Kondisi Miklofora dan Histologi Usus Ayam Sentul Jantan Eko Fauzi Hartono; Ning Iriyanti; Sri Suhermiyati
Jurnal Agripet Vol 16, No 2 (2016): Volume 16, No. 2, Oktober 2016
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v16i2.5179

Abstract

ABSTRAK. Sinbiotik merupakan gabungan dari probiotik dan prebiotik yang dapat memperbaiki mikroflora di saluran pencernaan. Penelitian ini bertujuan mengevaluasi penggunaan sinbiotik sebagai feed aditif terhadap jumlah Bakteri Asam Laktat (BAL), Escherichia colli, histologi tinggi dan lebar vili usus. Perlakuan R0 = Pakan kontrol, R1 Sinbiotik alami (2%), R2 = Sinbiotik Alami (4%), R3 = Sinbiotik Alami (6%), R4 = Sinbiotik Komersil (2%), R5 = Sinbiotik Komersil (4%), R6 = Sinbiotik Komersil (6%). Analisis statistik yang digunakan adalah ANOVA (Analisis Varian) dan uji lanjut menggunakan Orthogonal kontras. Hasil penelitian menunjukkan pemberian sinbiotik alami berpengaruh nyata (P0,05) terhadap kondisi mikroflora usus, meningkatkan jumlah bakteri asam laktat, dan menurunkan jumlah Escherichia colli) sedangkan pemberian perlakuan sinbiotik alami berpengaruh nyata (P0,05) terhadap histologi tinggi dan lebar vili usus. Simpulan dari penelitian adalah penggunaan Sinbiotik Alami 2% dapat meningkatkan, jumlah bakteri asam laktat di duodenum, jejenum dan ileum, menurunkan bakteri Escherichia colli di ileum. Penggunaan sinbiotik komersil 4% meningkatkan, tinggi vili usus duodenum, jejenum dan ileum, dan lebar vili di ileum.(Effect synbiotic usage toward microbiological and hystological states of sentul rooster intestine)ABSTRACT. Symbiotic is a combination of probiotic and prebiotic used to improve microflora in digestive system. This study aims to evaluate the symbiotic usage as a feed additive toward the number of lactic acid bacteria, Escherichia coli, the height and the width of villi. Treatment R0 = Diet control, R1 Natural Symbiotic (2%), R2 = Natural Symbiotic (4%), R3 = Natural Symbiotic (6%), R4 = Commercial Symbiotic (2%), R5 = Commercial Symbiotic (4%), R6 = Commercial Symbiotic (6%). Statistical analysis uses ANOVA (Analysis of Variant), while further test uses orthogonal contrast. The result showed that the given symbiotic was significantly (P0,05) effect toward the condition of intestinal microflora, it increases the number of lactic acid bacteria and decreases Escherichia coli, as well as the treatment (P0,05) toward histology of the height and the width of intestinal villi. As the conclusion, the use of 2% of natural symbiotic increases the amount of lactic acid bacteria in duodenum, jejunum, and ileum, but reduces Escherichia coli in ileum, the height of intestinal villi in duodenum and the width of intestinal villi in ileum, and administered 4% of commercial symbiotic increases the height of intestinal villi in duodenum, jejunum, ileum and the width of intestinal villi in ileum.
Pengaruh Imbangan Jerami Padi, Dedak Padi dan Onggok Terfermentasi terhadap Kecernaan dan Produk Fermentasi Rumen Secara In Vitro S.N.O. Suwandyastuti; Efka Aris Rimbawanto; Ning Iriyanti
Jurnal Agripet Vol 10, No 2 (2010): Volume 10, No. 2, Oktober 2010
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v10i2.646

Abstract

The influence of the ratio of fermented rice straw, rice bran and cassava solid waste upon the In vitro digestibility and rumen fermentation productABSTRACT. Chemical and physical treatments have been attempted to improve the utilization of agro industrial wastes, but the result is not efficient and caused pollution. Besides, biological treatments using the microbes have been used to improve the nutritive value and utilization of agro industrial wastes. The current experiment was conducted to find out the optimal ratio of fermented rice straw, fermented rice bran and fermented tapioca waste. There were five kinds of ratio of fermented rice straw, fermented rice bran and fermented tapioca waste, namely: K1 (70% fermented rice straw + 15% fermented rice bran + fermented tapioca waste), K2 (60% fermented rice straw + 20% fermented rice bran + 20% fermented tapioca waste), K3 (50% fermented rice straw + 25% fermented rice bran + 25% fermented tapioca waste), K4 (40% fermented rice straw + 30% fermented rice bran + 30% fermented tapioca waste) and K5 (30% fermented rice straw + 35% fermented rice bran + 35% fermented tapioca waste) An in vitro technique, using completely Randomize Block Design was applied and each treatment was repeated four times. Variables measured were Dry matter and Organic matter digestibility and rumen fermentation products (volatile fatty acid and N-NH3 concentration). The dry matter digestibility of K1, K2, K3, k4 and K5 was 29.39, 31.27, 32.33, 33.71 and 34.82%, respectively. The organic matter digestibility of K1, K2, K3, K4 and 5 was 30.82, 31.27, 32.73, 34.94, and 34.92, respectively. Volatile fatty acid concentrations of K1, K2, K3, K4 and K5 were 95.19, 91.77, 87.21, 104.31, 106.59 mM/l, respectively. N-NH3 concentrations of K1, K2, K3, K4 and K5 were 0.97, 0.93, 0.93, 1.00, 1.04 mM/l, respectively. Significant difference (P0.01) was only found in dry matter digestibility among treatments, while others variables were not significantly different among treatments. It was indicated that the optimal ratio was K4.
Penggunaan Ampas Bir dalam Ransum untuk Meningkatkan Kualitas Daging Domba Agus Priyono; S.N.O. Suwandyastuti; Ning Iriyanti
Jurnal Agripet Vol 13, No 1 (2013): Volume 13, No. 1, April 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v13i1.545

Abstract

The utilization of brewery waste in ration to improved the quality of lamb meatABSTRACT. An experiment has been conducted to study the utilization of brewery waste in ration to improved the meat quality of lamb. High quality of lamb meat can be reached by manipulation of rumen fermentation. Tannins in brewery waste can decrease the activity of rumen microorganism and inhibite the rumen biohydrogenation processes. The experiment was conducted with an experimental method by in vivo technique, using 16 heads of local lamb, 4-5 months old, with body weight range of 5-10 kg. The trial was conducted for 150 days, using Completely Randomized Block Design with 4 replicates. The treatment tested were 4 levels of Brewery Waste : R1 = 12%; R2 = 24%; R3 = 36% and R4 = 48%. The variables measured were : physical and chemical quality of meat. The result indicated, that the treatment tested significantly affect the meat quality physically, except to the percentage of edible distal meat and proximal bone weight.Based on the all variables measured, the research conclusion : (1) the utilization of brewery waste up to 48% dry matter ration, could be used, without any physiology and metabolism disturbance; (2) the highest increasing of unsaturated fatty acid was stearic acid (C18:0) as much as 54. 60%, was reach by R3 (36% brewery waste); the linoleic acid increased as much as 43.91% reach by R4 (48% brewery waste); the oleic acid increased as much as 37.48% by R2 ( 24% brewery waste). From the result can be suggested that the need of tannin brewery waste as biohydrogenation inhibitor would be more effective and efficient whenever brewery waste usage has been increased up to 60% dry matter ration.
Co-Authors Agus Priyono Efka Aris Rimbawanto Eko Fauzi Hartono Mujibur Rahman Raden Singgih Sugeng Santosa S.N.O. Suwandyastuti Sri Suhermiyati