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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Majalah Ilmiah Peternakan E-Journal Of Animal Science Udayana University Jurnal Veteriner Jurnal Peternakan Tropika Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Caraka Tani: Journal of Sustainable Agriculture
Ni Luh Putu Sriyani
Fakultas Peternakan Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Veterinary Other

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Tingkat Kontaminasi Mikroba Daging Kelinci Jantan Lokal (Lepus nigricollis) Pasca Pemotongan Yang Diberi Limbah Wine Dalam Pakan Adnyana P. M. W.; N. L. P. Sriyani; S. A Lindawati
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This research aims to analyze the effect of wine waste in diets on microbes in male local rabbits meat. This research was carried out in the village of Tejakula, Buleleng Regency, Tejakula for 16 weeks. Rabbits are used in this study are male rabbit with local age 5-6 week as many as 6 tail. This study used a Randomized Design Group (RAK) consisting of 3 treatment and 2 repeats with each treatment namely waste without using wine ration or ration control (P0), rations that uses 5% waste wine (P1) and the ration using a 10% waste wine (P2). diets and water given ad libitum basis. The observed variable is the TPC (Total Plate Count), the Coliform and e. coli. The results showed that the use of waste wine in rations to TPC (P < 0.05) whiles the Coliform and e. coli did not show the presence of influence. Thus it can be concluded that the use of waste rations of wine as much as 5% and 10% showed good results. Keywords: The level of microbial contamination, the quality of the meat, waste of wine
Hubungan Tingkat Penerapan Pola Kemitraan Babi Dengan Tingkat Kepuasan Peternak Plasma Pt. Charoen Pokphand Di Bali Dewantara I.G.P.B.S.; N.W.T. Ingriati.; N.L.P. Sriyani
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Pigs are one of the livestock commodities that are potential enough to be developed. The application of a good partnership pattern will lead to satisfaction. This study aims to determine the relationship between the level of application of pig partnership patterns and the level of satisfaction of plasm farmers Charoen Pokphand ltd. in Bali. The results of the study are expected to be useful as a material consideration that is useful for core companies in making decisions and perfecting the implementation of partnerships that have taken place. The study was carried out for 3 months, at 4 regencies in Bali. The choice of the study location use the Purposive Sampling method and the determination of the sample using Quota sampling. Respondents in this study were 32 people who collaborated with Charoen Pokphand ltd. The variables observed were the application of partnership patterns and the level of satisfaction of plasm farmers. The results of the study showed that the application of the pig partnership pattern was categorized as high with an average score of 78.16%. The level of satisfaction of the plasm farmers expressed satisfaction with an average score of 77.73%. The relationship between the two was categorized as very significant (P<0.01). From the results of the research, it can be suggested that the farmers as plasm were more willing to submit complaints to the company as the core, in order to create mutual benefits. Key words: application, satisfaction, relationship, pig livestock, farmers
PENGARUH SUPLEMENTASI MINYAK IKAN LEMURU (Sardinela longiseps) DALAM KONSENTRAT MOLAMIX TERHADAP NON KARKAS INTERNAL SAPI BALI Ardiyasa I.P; Sriyani N.L.P; Ariana IN.T
Jurnal Peternakan Tropika Vol 2 No 1 (2014)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian menggunakan rancangan kelompok teracak lengkap (randomized complete block design ),dengan tiga  perlakuan ransum dan empat  blok. Penelitian ini menggunakan 12 ekor sapi dengan bobot badan 262±11,27 kg. Sapi Bali di alokasikan secara acak  kedalam tiga perlakuan, yaitu sapi-sapi yang mendapat perlakuan kontrol RKMBI0 yaitu konsentrat molamix tanpa minyak ikan lemuru, RKMBI5 konsentrat-molamix berminyak ikan lemuru 5%, RKMBI10 konsentrat-molamix berminyak ikan lemuru 10%. Rumput gajah diberikan secara ad libitum yang dipotong dengan mesin chopper pada semua perlakuan dan konsentrat diberikan 3 kg/hari/ekor dengan dicampur bersama rumput. Hasil penelitian ini menunjukkan bahwa, persentase tertinggi potongan non karkas internal bagian hati terdapat pada perlakuan RKMBI10 yaitu 1,70%, diikuti RKMBI5 1,59%, dan RKMBI0 yaitu 1,50% berbeda tidak nyata. Begitu juga untuk potongan non karkas internal lainnya ginjal,limpa paru-paru, dan jantung menunjukkan hasil yang berbeda tidak nyata (P>0,05) Berdasarkan hasil penelitian dapat disimpulkan bahwa peningkatan pemberian suplementasi minyak ikan lemuru dalam kosentrat molamix tidak memberikan pengaruh yang nyata terhadap potongan non karkas internal sapi bali.
KUALITAS ORGANOLEPTIK DAGING SAPI BALI YANG DIMARINASI MENGGUNAKAN BELIMBING WULUH (Averrhoa bilimbi L.) Sihotang R.; N.L.P Sriyani; A.A.P.P. Wibawa
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to find out the organoleptic quality of Balinese beef marinated using wuluh starfruit solution in different concentrations that was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University for two months, from September until October 2020. The design used in this study was a completely randomized design (CRD) with 4 treatments and 4 repetitions which was assessed by 15 semi-trained panellists. The four treatments were: The Balinese beef was soaked without wuluh starfruit solution (P0), The Balinese beef was soaked using wuluh starfruit solution at a concentration of 20% (P1), The Balinese beef was soaked using wuluh starfruit solution at a concentration of 40% (P2), The Balinese beef was soaked using wuluh starfruit solution at a concentration of 60% (P3). The variables observed were the organoleptic test which included color, odour, texture, taste, and overall acceptance. The results showed that the effect of Balinese beef marination using wuluh starfruit solution in different concentrations on organoleptic had a significant effect (P <0.05) on color, odour, taste, and overall acceptance. However, it had no significant effect (P> 0.05) on texture. The conclusion of this study was the Balinese beef marination using wuluh starfruit solution in different concentrations can affect the organoleptic quality of Balinese beef. The optimal concentration of wuluh starfruit solution to produce fine organoleptic quality Balinese beef was a concentration of 20%. It was seen from the panellists’ acceptance assessment of the color, texture, taste, and overall acceptance variables. Keywords: concentration, organoleptic test, Balinese beef, wuluh starfruit
Pengaruh Penggunaan Daun Pepaya Sebagai Bahan Pakan dan Lama Penghentiannya Terhadap Performan dan Kualitas Daging Kambing Bligon Edi Suryanto; Ni Luh Putu Sriyani; M Ichsan Harris
Caraka Tani: Journal of Sustainable Agriculture Vol 21, No 1 (2006): March
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2858.608 KB) | DOI: 10.20961/carakatani.v21i1.20574

Abstract

Agricultural waste products used as livestock feed are rice straw, peanut straw, zea mays straw and others. Waste of pepaya’s estate can be used as feedstuff as well especially pepaya leaves. Small ruminants such as goats are able to adapt well with various available forages. Farmers in Borobudur District, Magelang Regency have fed their goats with pepaya leaves and according to them the goat can grow well, fat and healthy. However, there were information from consumers and goat slaughterers that the meat produced and its visceral organs especially liver were organoleptically unacceptable due to the bitter taste and the slightly greenish in colour. The experiment using 27 female bligon goat of about 6 month old with the average body weight of 13,9 ± 0,8 kg was carried out to find a good solution of the above problem. The goat were randomly divided into three group feeding treatments and fed with ration of R0 (control/without pepaya leaves consisting of 10% leaves of waru/Hibiscus tiliacus leaves, 15% leaves of jackfruit/ Artocarpus heterophyllus and 75% native grass), R1 (25% pepaya leaves and 75% native grass), and R2 (50% pepaya leaves and 50% native grass). After 10 weeks the feeding trial was stopped and then all goats were fed with R0 ration (pepaya’s feed withdrawal) for two weeks. Meanwhile three goats from each group were taken for slaughter (first slaughtering at week 0 of pepaya’s feed withdrawal). The second and third slaughtering were caried out at week 1 and week 2of pepaya’s feeding withdrawal. The data collected were analyzed statistically using analysis of variance of completely randomized design (bligon goat performances, chemical composition and physical quality of meat) and analysis of non parametric for the sensorial characteristics of meat, any differences among the treatments were further-tested using Duncan test (DMRT). The results showed that the ration containing pepaya leaves significantly influenced the final body weight (P<0.05) and feed consumption (P<0.01) of bligon goats but not their average daily gains and carcass percentages. Chemical composition of the meat of bligon goat was significantly influenced by pepaya leaves (P<0.05). Fat content of bligon goat meat significantly increased as the level of pepaya leaves in the ration increased. On the other hand, the fat would decrease as the pepaya’s withdrawal commencing (P<0.05). Pepaya leaves significantly decreased pH and water holding capacity of the meat (P<0.05) but it did not increase the tenderness. Pepaya leaves significantly caused bitter taste in the meat and the liver of bligon goat (P<0.05). The bitter taste of the meat and liver would gradually decrease as the pepaya’s withdrawal commencing (P<0.05). The conclusion of the experiment was that pepaya leaves could be used as part of the bligon goat ration without affecting the performances of the animals, however, the pepaya’s feeding should be stopped as least two weeks before slaughtering to eliminate the bitter taste from the meat and liver of the bligon goat.
PENGARUH LAMA MARINASI DENGAN BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP TOTAL PLATE COUNT DAN KUALITAS FISIK DAGING SAPI BALI FIRDAUS G. A.; N. L. P. SRIYANI; A. A. OKA
Majalah Ilmiah Peternakan Vol 25 No 1 (2022): Vol 25, No 1 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.v25.i01.p05

Abstract

This study aims to find out the effect of marination time with cinnamon powder (Cinnamomum burmannii) on the total plate count and physical quality of bali beef. This research was conducted in October - November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana Univer- sity. The research was conducted using a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments were: beef marinated using cinnamon powder for 0 hours (P0), beef marinated using cinna- mon powder for 4 hours (P1), beef marinated using cinnamon powder for 8 hours (P2), and beef marinated using cinnamon powder for 12 hours (P3). The variables observed were total plate count and physical quality of meat (pH, water holding capacity, cooking loss, drip loss, and color). The results showed beef marinated using cinnamon powder as much as 5% with a marination duration of 0, 4, 8, and 12 hours obtained from a total plate count of 1,2 × 106 cfu/g – 1,9 × 106 cfu/g; pH 4.74 - 4.46; colors 3.00 - 1.50; WHC 26.49% - 21.91%; cooking loss 36.13% - 40.22%; drip loss 3.85% - 5.38%. Long marination time using cinnamon powder has not been able to reduce the TPC of bali beef. The exact length of marinade seen from the physical quality was 4 hours because the physical quality of the meat has not decreased significantly. The 12 hour marination time could decrease the physical quality of bali beef when viewed from the pH, cooking loss, drip loss, and color.
PENGARUH LAMA MARINASI BUBUK KAYU MANIS (Cinnamomum burmannii) TERHADAP ORGANOLEPTIK DAGING SAPI BALI BARATA Y.K.; N.L.P. SRIYANI; A.A.P. WIBAWA
Majalah Ilmiah Peternakan Vol 25 No 1 (2022): Vol 25, No 1 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.v25.i01.p10

Abstract

The aim of this research is to determine the organoleptic quality of bali beef marinated by cinnamon powder for 0 hours, 4 hours, 8 hours and 12 hours. It was conducted in October 2020 - November 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. This studies used a Complete Random Design (CDR) with four treatments and four replications assessed by semi-trained 18 panelists. The four treatments were marinated bali beef with cinnamon powder for 0 hour (P0), marinated bali beef with cinnamon powder for 4 hours (P1), marinated bali beef with cinnamon powder for 8 hours (P2) and marinated bali beef with cinnamon powder for 12 hours (P3). The variables to consider is quality of organoleptic which is include colour, aroma, texture, flavour, tenderness, and overall acceptance. The results of this research have shown that the marinated time spent bali beef with cinnamon powder increased the colour, aroma, and overall acceptance value or significantly different (P<0,05) but, have no significant or different effect (P>0,05) with texture, flavour, and tenderness value. Based on the results of this research it can be concluded that the duration of marination of cinnamon powder (Cinnamon burmannii) can affect the organoleptic quality of bali beef. The length of marination for cinnamon powder that was most liked and accepted by the panelists was the length of marination for 4 hours as seen from the panelists’ assessment of the overall acceptance.
PENGARUH ADITIF EKSTRAK DAUN PEPAYA (Carica papaya L.) PADA AIR MINUM TERHADAP NILAI ORGANOLEPTIK DAGING AYAM JOPER LESTARIANTO A.; N. L. P. SRIYANI; G. A. M. K. DEWI
Majalah Ilmiah Peternakan Vol 25 No 2 (2022): Vol. 25 No. 2 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i02.p08

Abstract

This research aims to determine the effect of papaya leaf extract (Carica papaya L) added to drinking water and the organoleptic value of joper chicken meat. This research was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University for 2 months from February to March 2021. This research used a complete random design (CRD) with 4 treatments and 4 replications assessed by 20 semi-trained panelists. The data were processed by non parametric kruskall wallis test if there was a significant differences, it was followed by man witney. The four treatments were: papaya leaf concentration as much as 0 ml as a control (P0), papaya leaf concentration as much as 25 ml (P1), papaya leaf concentration as much as 30 ml (P2), papaya leaf concentration as much as 35 ml (P3). The variables observed were the organoleptic test which included color, aroma, texture and tenderness, flavour, bitterness level, and total acceptance. The results showed that the effect of adding papaya leaf extract (Carica papaya L) to drinking water had a significant effect (P <0.05) on color, aroma, texture and tenderness, flavour, bitterness level, and total acceptance. The conclusion of this research is the addition of papaya leaf extract to drinking water which can affect the organoleptic quality of joper chicken meat. The optimal concentration of papaya leaves to produce good organoleptic quality is 30 ml, with sensory criteria of golden brown color, fishless aroma, increased tenderness and absence of bitter taste in meat.
PENGARUH PEMBERIAN EKSTRAK AIR KULIT BUAH NAGA DALAM AIR MINUM TERHADAP KARKAS DAN KOMPOSISI FISIK KARKAS BROILER Rahastra I M. A.; N.L.P Sriyani; G.A.M.K. Dewi
Jurnal Peternakan Tropika Vol 11 No 2 (2023): Vol. 11 No. 2 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak air kulit buah naga dalam air minum terhadap karkas dan komposisi fisik karkas broiler. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri atas empat perlakuan dan empat ulangan, setiap ulangan berisi empat ekor broiler. Perlakuan yang diberikan adalah air minum tanpa ekstrak air kulit buah naga (P0/kontrol); air minum dengan 2% ekstrak air kulit buah naga (P1); air minum dengan 4% ekstrak air kulit buah naga (P2) dan air minum dengan 6% ekstrak air kulit buah naga (P3). Variabel yang diamati adalah berat potong, berat karkas, persentase karkas, persentase fisik karkas (tulang, daging kulit dan lemak subkutan). Hasil penelitian menunjukan bahwa broiler yang diberi ekstrak air kulit buah naga 2%, 4%, 6% kedalam air minum memiliki berat potong, persentase fisik karkas (tulang, daging kulit dan lemak subkutan) tidak berbeda nyata (P>0,05) namun berpengaruh nyata (P<0,05) terhadap persentase karkas broiler dibandingkan dengan kontrol. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa, penggunaan 2%, 4% dan 6% ekstrak air kulit buah naga ke dalam air minum tidak mempengaruhi bobot potong, persentase fisik karkas (tulang, daging kulit dan lemak subkutan) namun esktrak kulit buah naga berpengaruh terhadap meningkatnya persentase karkas broiler. Kata kunci: broiler, kulit buah naga, komposisi fisik karkas
POTONGAN KOMERSIAL KARKAS PADA AYAM BROILER YANG DIBERI EKSTRAK KULIT BUAH NAGA MELALUI AIR MINUM Darmawan I K. B.; N.L.P Sriyani; G. A. M. K. Dewi
Jurnal Peternakan Tropika Vol 11 No 2 (2023): Vol. 11 No. 2 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kulit buah naga melalui air minum terhadap berat karkas dan persentase potongan komersial karkas (dada, paha, sayap dan punggung) ayam broiler, yang berlangsung dari 15 November-22 Desember 2021. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan, setiap ulangan menggunakan 4 ekor ayam broiler. Perlakuan yang diberikan yaitu air minum tanpa ekstrak kulit buah naga (P0/kontrol), 2% ekstrak kulit buah naga (P1), 4% ekstrak kulit buah naga (P2), 6% ekstrak kulit buah naga (P3). Variabel yang diamati meliputi berat karkas dan potongan komersial karkas (dada, paha, sayap dan punggung). Berdasarkan hasil penelitian yang diperoleh, berat karkas P3 menunjukkan nilai tertinggi yaitu 1034,50 g secara statistik berbeda nyata terhadap P0 (P<0,05) kemudian diikuti oleh P2 dengan nilai 1034,00 g dan P1 dengan nilai 998,50 g. Hasil persentase potongan komersial karkas bagian dada dan paha menunjukkan bahwa nilai tertinggi dihasilkan oleh P3, dan berbeda nyata terhadap P0 (P<0,05). Sedangkan pada bagian sayap dan punggung, P0 menghasilkan nilai tertinggi, dan P2 menghasilkan nilai terendah dan berbeda nyata (P<0,05). Pemberian ekstrak kulit buah naga dalam air minum dengan level 6 % (P3) mampu meningkatkan berat karkas dan potongan karkas bagian dada dan paha ayam broiler namun belum mampu meningkatkan pada potongan karkas bagian sayap dan punggung. Kata kunci: ayam broiler, kulit buah naga, potongan karkas komersial
Co-Authors A. A. Oka A. W. Puger A., Edison A.A. Oka Adnyana P. M. W. Agus Susilo Amirullah ., Amirullah Anak Agung Ayu Sri Trisnadewi Anak Agung Putu Putra Wibawa Apriyanti N. N. S. Ardiyasa I.P ARIANA, I N.T. Ariana, I.N.T. Armini N. M. A. Arsana I. B. G. S. Artiningsih Rasna N. M., Artiningsih Rasna Atmaja C. G. R. Awang A. K. BARATA Y.K. Budi Rahayu Tanama Putri Bulkaini Bulkaini C., Clarisa D.N.P.O., Kedisan Darmawan I K. B. DESAK PUTU MAS ARI CANDRAWATI Dewantara I.G.P.B.S. Dewi, G.A.M.K. Edi Suryanto Eny Puspani FIRDAUS G. A. G. A. M. K. Dewi G.A.M.K. Dewi Gusti Ayu Mayani Kristina Dewi I G. A. A. Putra I Gede Mahardika I Gede Suarta I Ketut Mangku Budiasa I Ketut Sumadi I Made Nuriyasa I Made Nuriyasa I Made Nuryasa I N TIRTA ARIANA I N. Sumerta Miwada I N. T. ARIANA I Nengah Suar Rusnadi I Nyoman Suartha I Nyoman Sumerta Miwada I P. A. Astawa I P.A.E., Pradita I Putu Ari Astawa I Wayan Subrata I.A.P. Utami I.M. Mudita I.P. Sampurna Ida Bagus Gaga Partama IK. Saka Juni Sumarmono K.K Agustina Kristiawan I M. Kusuma I M. D. LESTARIANTO A. Lindawati S. A. Luh Gde Sri Surya Heryani M Ichsan Harris M. A. Rasna Martini Hartawan MURIANTINI N.M N. W. SITI N.W. Siti N.W. Siti, N.W. N.W.T. Ingriati. Ni Ketut Suwiti Ni Luh Gde Sumardani Ni Luh Gde Sumardani Ni Made Suci Sukmawati Ni Made Witariadi Ni Wayan Siti Ni Wayan Tatik Inggriati Oka A. A. Oka A.A P Sampurna Permana K. P. POETY M. K. Pratiwi N. K. E. T. Priadi I G.D. Priskayani N. K. Purwaningsih M. Putri R.O.E. Rahastra I M. A. S. PUTRA Sanjaya I K. W. Sihotang R. SINAGA M. O. A. Siti N. W. Sri Anggreni Lindawati Suandana I W. E. E. Suandita I W. E. Suarta, G. Sucita I K. A. Suranjaya I .Gd SURYANA I. M. P Tena M. T. Tirta Ariana N., Tirta Ariana Tjokorda Istri Putri Undaharta T. S. W. Siti Wayan Sayang Yupardhi Wayan Sayang Yupardi Wayan Sayang Yupardi Wayan Sayang Yupardi, Wayan Sayang Wibawa, A. A. P. P. Widiadnyana I G. N. P. Widiana I P. E.