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Ismail I
Laboratorium Kesehatan Masyarakat Veteriner Fakultas Kedokteran Hewan Universitas Syiah Kuala, Banda Aceh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Veterinary

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The Effect of Feeding Feed Containing of Soybean Residue Fermented byAspergillus niger on the Quality of Gallus Domesticus’ Egg Interior Rika Marwati; Azhari A; Ismail I
Jurnal Medika Veterinaria Vol 8, No 1 (2014): J. Med. Vet.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.med.vet..v8i1.3331

Abstract

The aim of this research was to find out the egg is interior quality of Gallus domesticus fed with soybean residue fermented by Aspergillus niger. The study used fifteen productive hens with the age of 15-16 months. The hens then devided into three treatment groups, 5 hens each. Thisstudy was conducted using Completely Randomized Design. The feed used in this research was 324-2 commercial food. Group I (P0) as controlgroup was fed with 100 g commercial food daily, Group II (PI) was fed with 85 g commercial food added with 10 g of soybean nonfermentedresidu daily, and Group III (PII) was fed with 10 g of fermented soybean residu. The eggs were examined on the third day of treatmen until 30eggs/treatment. The average (SD) of native chicken egg yolk index in group P0, PI, and PII were 0.438±0.037, 0.444±0.040, and III 0.463±0.041,respectively. The result showed that egg yolk index of native of chicken fed with Aspergillus niger effect significantly (P0.01) on egg yolk indeksof native chicken fed with nonfermented soybean and control. The average of native chickens egg yolk Haugh unit on P0, PI, PII were60.16±28.39, 75.23±9.25, and 76.33±7.52, respectively. In conclusion, Haugh unit of native chicken eggs fed with soybean residu fermented withAspergillus niger effect significantly on (P0.05) control group.____________________________________________________________________________________________________________________Key words: soybean residue, Aspergillus niger, layer, Haugh unit, index yolk
24. EFEK PENCELUPAN KARKAS AYAM PEDAGING DALAM LARUTAN ASAM ASETAT DAN ASAM SITRAT TERHADAP PENURUNAN KADAR PROTEIN The Effects of Immersion of Broiler Carcass in a Combination of Citric Acid and Acetic Acid on Protein Content Daniel Sebastian Simangunsong; Nurliana N; Sulasmi S; Ismail I; Teuku Reza Ferasyi; M. Isa
Jurnal Medika Veterinaria Vol 10, No 2 (2016): J. Med. Vet.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21157/j.med.vet..v10i2.4389

Abstract

The research has been conducted to determine the effect of 3% acetic acid, 3% citric acid, and combination of acetic acid and citric acid, 1.5% each on protein content of broiler carcass. The experiment was designed by a factorial analysis of variance (Anova). The first factor is control without any treatment (P0), carcass immersion in 3% acetic acid solution (P1), carcass immersion in 3% citric acid (P2), and carcass immersion in combination of acetic acid solution and citric acid, 1.5% each (P3). The second factor was the time after immersion contain of 3 levels: 0 hours (W1), 4 hours (W2), and 8 hours (W3). Data were analyzed statistically by analysis of variance. Broiler carcass immersed in acetic acid and citric acid solution as well as the time of application showed no difference effect on protein content (P0.05). In conclusioin, acetic acid, citric acid, and the time after dipping reaching 8 hours did not affect the protein content of broiler meat. ____________________________________________________________________________________________________________________ Key words: broiler carcass , citric acid 3%, acetic acid 3%, protein content
Co-Authors . Nurliana Azhari A Daniel Sebastian Simangunsong M. Isa Rika Marwati Sulasmi S Teuku Reza Ferasyi