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All Journal IJEMS (Indonesian Journal of Environmental Management and Sustainability) Seminar Nasional Lahan Suboptimal Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan
Eli Sahara
Unknown Affiliation
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 Other

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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
DAMPAK PEMBERIAN TEPUNG BAWAH PUTIH TERHADAP PROFIL LIPID LIVER DAN PLASMA DARAH PUYUH YANG MENGALAMI CEKAMAN PANAS Eli Sahara; Sofia Sandi; Meisji Liana Sari
Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Vol 1, No 1 (2019)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.857 KB) | DOI: 10.24198/jnttip.v1i1.25426

Abstract

Temperatur yang tinggi penyebabkan penurunan fungsi fisiologis dan metabolisme nutrien, sehingga berdampak terhadap penurunan produksi dan pengaturan panas tubuh. Penambahan bahan alamiah seperti tepung bawang putih merupakan salah satu teknik untuk menanggulangi dampak buruk stres panas tersebut. Dua ratus ekor puyuh berjenis kelamin betina, dengan rata-rata berat badan 124,52±4,13 g, berumur 12 minggu, telah digunakaan dalam percobaan ini, untuk mengkaji dampak penambahan tepung bawang putih dalam ransum terhadap profil lipid liver dan plasma darah puyuh. Sampel ternak puyuh dibagi kedalam empat group perlakuan, masing-masing 50 ekor. Perlakuan percobaan, terdiri dari kelompok puyuh dengan penambahan tepung bawang putih masing- masing 5, 30, 55 dan 80 g/kg ransum. Berdasarkan hasil penelitian menunjukkan pemberian tepung bawang putih mampu menurunkan profil lipid tapi tetap meningkatkan HDL meskipun dalam keadaan stress panas. Tepung bawang putih memiliki peran penting dalam mencegah perubahan metabolisme lipid secara berlebihan, sehingga secara keseluruhan mampu menurunkan lipid, tapi transportasi lipid ke liver tetap dipertahankan melalui peran HDL.
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 
Co-Authors Avin Bastian Fitra Yosi Meisji Liana Sari Miksusanti Miksusanti Nasir Rofiq Sofia Sandi