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Muh. Jurhadi Kadir

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Author-ID : 294553

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Immunology & microbiology Medicine & Pharmacology Physics Public Health Veterinary

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Pengaruh Topografi dan Umur Ayam yang Berbeda terhadap Ketebalan Kerabang dan Ph Telur Ayam Ras Petelur Wijaya, Andika Dony; Munir, Munir; Kadir, Muh. Jurhadi
bionature Vol 20, No 1 (2019): April
Publisher : Fakultas MIPA UNM

Abstract. This study aims to determine the effect of topography and age of different breeds of chickens on egg weight and haugh unit. The study was conducted in August 2018, data collection was taken from Amparita Village, Tellu Limpoe District, Sidenreng Rappang Regency, Mario Village Kulo District, Sidenreng Rappang District and Kaluppang Village, Maiwa District, Enrekang District. The study used 135 eggs as eggs. The study used a Factorial Randomized Block Design with three stages of treatment and three repetitions, namely Factor A (Age of chicken 30 weeks, age of chicken 50 weeks, and age of chicken 70 weeks) then Factor B (Topography of lowland, medium and high). The treatment of topographic influence and age of laying chicken showed that the age of different chickens had no significant effect (P> 0.05) on eggshell thickness while the topography greatly affected eggshell thickness (P <0.01). Different age of race chicken has significant effect (P <0.05) on egg pH, and different topography has very significant effect (P <0.01) on egg ph.Keywords: Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Laying Chicken, Topography, Chicken Age, Shell Thickness and Egg pH

Konsumsi dan Kecernaan Protein Kasar (Crude Protein) Ransum Ternak Kambing yang diberi Pakan Hijauan dengan Suplemen By-Product Limbah Kulit Buah dan Biji Rambutan (Nephelium Lappaceum Kadir, Muh. Jurhadi; Novieta, Intan Dwi
bionature Vol 20, No 2 (2019): Oktober
Publisher : Fakultas MIPA UNM

Abstract. This study aims to analyze the consumption and digestibility of crude protein fruit skin and rambutan seeds an animals feed suplements in goat rations fed forage. The study was conducted in Sidrap Regency and the Laboratory of Animal Feed chemistery, Fakulty of animal husbandry, Hasanuddin University in Makassar, using a Completely Randomized Design (RAL) with a 4 x 4 pattern (P0: 100 % forage (control), P1: 15 % fruit skin and 5 % seeds rambutan + 80 % forage, P2: 10 % fruit skin and 10 % seeds rambutan + 80 % forage and P3: 5 % fruit skin and 15 % rambutan seeds + 80 % forage), 4 adult goat. The data obtained were statistically analyzed using analysis of variance (ANOVA) and Duncan test, showing forage feeding with rambutan by-product supplements in the form of fruit skin and rambutan seeds as much as 20 % goat fodder had no significant effect (P>0.05) on the consumption of crude protein, and significant effect (P<0.05) on crude protein digestibility, Duncan’ test showed that there were significant differences (P<0.05) between each treatment. The study concluded that a good digestibility rate was obtained in P3 treatment, namely 5 % fruit skin and 15 % rambutan seeds + 80 % forage. It is recommended that further research be carried out to determine the level of feeding and changes in goat animal body weight. Keywords: rambutan skin and seeds, consumption, digestibility, goat.

Evaluasi Kadar Kalsium dan Fospor pada Telur Itik Asin dengan Penambahan Ekstrak Daun Pandan dengan Konsentrasi yang Berbeda Ahmad, Amiruddin; Kadir, Muh. Jurhadi
bionature Vol 21, No 1 (2020): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v21i1.14083

Abstract. This study aims to determine the use of pandan leaf extracts to evaluate the levels of calcium and phosphorus of salted duck eggs. The results showed that the effect of the addition of leaf extracts on the evaluation of calcium levels and phosphorus levels in salted duck eggs with different concentrations, did not have a significant effect or had no significant effect (P> 0.05) on calcium content, T0 treatment was not significantly different from T1, T2 and T3 and vice versa. even so but it still has an increase in calcium levels. Treatment of calcium levels from lowest to highest are T1 (0.15%), T0 (0.16%), T3 (0.17%) and T2 (0.17%). Phosphorus levels in salted duck eggs given pandan leaf extract with different concentrations have a very significant effect (P <0.05) on the phosphorus content, T0 treatment is significantly different from T1, T2, and T3, T1 is significantly different from T0 and T3 but not significantly different from T2, T2 is significantly different from T0 but not significantly different from T1 and T3, T3 is significantly different from T0 and T1 but not significantly different from T2. even so but it still has an increase in calcium levels. Calcium levels from lowest to highest are T0 (0.19%), T3 (0.23%), T2 (0.23%) and T1 (0.26%). The conclusion is that the treatment of the addition of fragrant pandan leaf extract can not affect calcium levels but affect the levels of phosphorus salted duck eggs. The best treatment is T3 treatment (30% pandanus fragrant leaf extract) with a value of 0.16 calcium levels and a value of phosphorous content 0.22. Keywords: Salted eggs, pandan leaves, calcium, phosphorus.

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