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All Journal Buletin Peternakan IJEMS (Indonesian Journal of Environmental Management and Sustainability) Seminar Nasional Lahan Suboptimal Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan
Fitra Yosi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Environmental Science Industrial & Manufacturing Engineering Public Health Veterinary Other

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PENGARUH PEMBERIAN KITOSAN DALAM RANSUM TERHADAP PERFORMA AYAM ARAB SILVER Eli Sahara; Sofia Sandi; Fitra Yosi; Robi Alexa
Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Vol 2, No 1 (2020)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jnttip.v2i1.26668

Abstract

Ransum  berkualitas dibutuhkan dalam peningkatan kinerja dan produkstivitas.  Salah satu upaya peningkatan kualitas ransum adalah dengan penambahan kitosan , karena kitosan merupakan serat hewan tidak toksik dan dapat bermanfaat sebagai prebiotik.  Tujuan penelitian adalah meningkatkan peforma ayam Arab Silver dengan pemberian kitosan dalam ransum.  Penelitian menggunakan rancangan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan, 5 ulangan dan masing-masing ulangan terdiri dari 2 ekor ayam, sehingga jumlah ayam yang digunakan adalah 60 ekor. Perlakuan penelitian adalah  R0 = Ransum Basal /RB (kontrol) R1 = RB + 0,5% kitosan, R2 = RB + 1% kitosan, R3 = RB + 1,5% kitosan R4 = RB + 2% kitosan, R5 = RB + 2,5% kitosan.  Parameter yang diukur adalah peforma produksi seperti konsumsi ransum, produksi telur (hen day) dan konversi ransum.  Hasil penelitian menunjukkan bahwa pemberian perlakuan kitosan menunjukkan perbedaan yang tidak nyata terhadap konsumsi ransum, produksi telur (hen day) dan konversi ransum (P>0,05).  Kesimpulan penelitian ini adalah pemberian kitosan dalam ransum selama masa penelitian 7 minggu memberikan rataan nilai peforma produksi yang berimbang.
PENGEMBANGAN PRODUK TELUR AYAM ARAB SILVER ( Silver Brakel Kriel) RENDAH LEMAK DAN KOLESTEROL DENGAN PEMBERIAN KITOSAN MURNI DALAM RANSUM Eli Sahara; Sofia Sandi; Fitra Yosi
Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Vol 2, No 3 (2020)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jnttip.v2i3.29530

Abstract

Tujuan penelitian adalah untuk mendapatkan telur ayam rendah lemak dan kolesterol.  Penelitian menggunakan kitosan sebagai perlakuan ransum. Ternak yang digunakan sebagai objek penelitian adalah ayam Arab umur 4,5 bulan atau awal bertelur.   Penelitian terdiri dari 6 perlakuan yaitu :  R0 (Ransum Kontrol tanpa Kitosan), R1 (Ransum + Kitosan 0,5%), R2 (Ransum + Kitosan 1%), R3 (Ransum + Kitosan 1,5%), R4 (Ransum + Kitosan 2%), R5 (Ransum + Kitosan 2,5%).  Penelitian dilakukan selama 7 minggu.  Parameter yang diukur adalah: kadar lemak telur, kadar protein telur dan kolesterol total telur.  Hasil penelitian menunjukkan bahwa pemberian kitosan mampu menurunkan kadar lemak dan kolesterol total telur ayam Arab, sedangkan kadar protein telur  menunjukkan peningkatan sesuai peningkatan dosis kitosan yang diberikan, tapi belum signifikan.  Kesimpulan dari penelitian ini adalah kitosan dengan dosis 2% paling efektif dalam menurunkan kadar kolesterol telur ayam Arab sampai 33,3% di bawah kontrol
KUALITAS FISIK TELUR ASIN ITIK PEGAGAN YANG DIPROSES DENGAN MENGGUNAKAN ABU PELAPAH KELAPA SAWIT DAN ASAP CAIR fitra yosi
Buletin Peternakan Vol 40, No 1 (2016): BULETIN PETERNAKAN VOL. 40 (1) FEBRUARI 2016
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v40i1.8886

Abstract

Liquid smoke is a useful material for use in the process of preserving eggs. The purpose of this study was to determine the effect of the use of palm oil fronds ash and liquid smoke in the process of salting to the physical quality of pegagan duck’s egg. This study was assingned in a Completely Randomized Design, which consists of 5 treatments and 4 replications. Each replicatation used as much as 5 eggs. The treatment consists of R0, R1, R2, R3, and R4, where all of treatments used palm oil fronds ash and salt (1:0.25) and each treatment was added liquid smoke 0% (control), 2,5%, 5,0%, 7,5%, and 10% (v/v), respectively. The experimental variabel observed were egg weight loss, yolk and albumen weight, yolk and albumen index, egg shell weight, egg shell thickness, the depth of air cavity, yolk color, pH yolk adn albumen pH, Haugh units (HU), albumen viscosity. Data were subjected to analysis of variance and significantly different followed by Duncan's multiple range test at 5%. The results showed that the use of palm oil fronds ash and liquid smoke in the process of salting significantly affected (P < 0.05) the egg shell thickness, depth of air cavity, albumen weight, egg shell weight, albumen pH, albumen index, haugh units ( HU), albumen viscosity, and egg weight loss, but not significantly affected (P> 0.05) the yolk color, yolk pH, yolk weight, and yolk index. It was concluded that the use of palm oil fronds ash and liquid smoke in the salting process can maintain the physical quality of salted pegagan duck egg. (Key words: Liquid smoke, Palm oil fronds ash, Pegagan duck eggs, Physical quality) 
The The Change of Nutrients Rations Quality of Feed Fermented with Different Moisture Content Miksusanti Miksusanti; Sofia Sandi; Fitra Yosi; Eli Sahara; Nasir Rofiq
Indonesian Journal of Environmental Management and Sustainability Vol. 3 No. 2 (2019): June
Publisher : Research Centre of Inorganic Materials and Complexs

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (317.31 KB) | DOI: 10.26554/ijems.2019.3.2.47-53

Abstract

ABSTRACT The change of nutrients on rations made from local raw materials was evaluated after being fermented in various moisture contents. The experiment used completely randomized design comprise of 5 treatments and 3 repetitions. The treatments were P0 (fermentation without moisture), P1, P2, P3 and P4 (fermentation in 40%, 50%, 60% and 70% moisture content). Variables observed were total microbe, total acid, acidity (pH) and the change of dried matter content, organic matter, crude protein, crude lipid, crude fiber and Nitrogen-free extract. The result showed that there are statistically significance differences (P<0.05) between local raw materials rations fermented in different moisture contents towards variables observed. Local raw materials rations fermented in 50% moisture content exhibited good nutrients quality indicated by increased in dried matter content, organic matter, crude protein, Nitrogen-free extract, total microbe and total acid while crude lipid, crude fiber and acidity (pH) showed a decreased.
Pengaruh Perendaman dengan Perbedaan Level Kitosan terhadap Indek Putih, Haugh Unit, dan pH Putih Telur Itik Eli Sahara; Sofia Sandi; Fitra Yosi; Avin Bastian
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (523.349 KB)

Abstract

Sahara E, Sandi S, Yosi F, Bastian A. 2019. The effect of use chitosan solution in the immersion proces on egg quality. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang  4-5 September 2019. pp. 287-291. Palembang: Unsri Press. Eggs are a commodity of poultry that can be easily damaged if stored at room temperature for a long time.  Chitosan has anti-microorganism properties and can be used to extend the shelf life of eggs. The purpose of this study is to extend the shelf life of eggs by soaking chitosan solution and maintaining egg quality. The study used a completely randomized design (CRD) of 6 treatments, 4 replications and each replication consisted of 2 eggs. The treatment is; P0=0% chitosan, P1=0.5% chitosan, P2=1% chitosan, P3=1.5% chitosan, P4=2% chitosan and P5=2.5% chitosan. Eggs are stored for 14 days at room temperature after being soaked in chitosan solution for 24 hours. The parameters measured are; egg white index,, haugt unit and egg white pH. The results showed that immersion of eggs in chitosan solution 0.5% (P1) gave an egg white index of 0.075 significantly better than the control of 0.05, the highest real haugh unit value of all treatments was 84. The pH of the egg white soaked with Chitosan solution is the same, but lower than the control. The conclusion of this study is the treatment of P1 (0.5% chitosan) shows the best haugh unit value which is 10.71% higher than the control.Keywords:  chitosan, ducks, eggs, quality, solution 
Pengaruh Perendaman dengan Berbagai Konsentrasi Larutan Daun Belimbing Wuluh terhadap Kualitas Fisik Telur Itik Pegagan Sofia Sandi; Fitra Yosi; Sarah Pratiwi; Elisahara Elisahara; Meisji Liana Sari; Riswandi Riswandi; Asmak Asmak
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sandi S, Yosi F, Pratiwi S, Elisahara E, Sari ML, Riswandi R, Asmak A. 2020. The effect of wuluh starfruit leaves solution in different concentration to the physical quality of pegagan duck eggs. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. xx. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The decrease internal of egg quality during the storage period happened because of the waste air cavity caused by evaporation of CO2 andH2O.  To add more time of the egg storage period, it needs additional natural preservatives such as tannin, to block the evaporation process.  The purpose of this study was to determine the effect of wuluh starfruit leaves solution in different concentration to the pH, albumin index, and yolk index of the Pegagan duck eggs.  The study was conducted on March 2018 at Animal Nutrition and Feed Laboratory, Faculty of Agriculture, Sriwijaya University.  This study used 72 Pegagan duck eggs and 180 grams of wuluh starfruit leaves.  The experimental variable observed were egg pH, albumin index, and yolk index.  This study was assigned in a Completely Random Design, which consists of 4 treatments and 6 replications.  The treatments are solution with 0%, 1%, 2%, and 3% (w/v) concentration with length of storage for 14 days.  Data were subjected to analysis of variance and significantly different followed by Duncan’s Multiple Range Test (DMRT) at 5%.  The results showed that the level of wuluh starfruit solution up to 3% concentration had no significant effect (>0,05) to the pH, albumin index, and yolk index of the Pegagan duck eggs.
Co-Authors Asmak Asmak Avin Bastian Eli Sahara Eli Sahara Elisahara Elisahara Meisji Liana Sari Miksusanti Miksusanti Nasir Rofiq Robi Alexa RR. Ella Evrita Hestiandari Sarah Pratiwi Sofia Sandi