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I P. A. Astawa
PS Peternakan, Fakultas Peternakan, Universitas Udayana
Veterinary

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PENGARUH PEMBERIAN ASAM AMINO LISIN DAN METIONIN MELALUI AIR MINUM TERHADAP KUALITAS TELUR AYAM ISA BROWN YANG DISIMPAN SELAMA 4 MINGGU Widnyani D A. P.; I G. Mahardika; I P. A. Astawa
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This research was conducted to determine the effect of the administration of amino acids lysine and methionine through drinking water on the quality of eggs stored for 4 weeks. The research was conducted in Candikusuma Village, Melaya District, Jembrana Regency, Bali Province for 4 months. The completly randomized design were used in this experiment with four treatments (P0, P1, P2, and P3). P0: Chickens given drinking water without lysine and methionine. Q1: Chickens given drinking water added 0.1 % lysine and methionine. Q2: Chickens given drinking water added 0.15% lysine and methionine. Q3: Chickens given drinking water added 0.2% lysine and methionine. Each treatment is repeated 4 times so that there are 16 experimental units. The observed variables are the weight of the egg, the weight of the egg type, the index of the yolk, the color of the yolk, and the haugh value of the egg unit. The results showed no effect of lysine and methionine on egg yolk index, but had an effect on egg weight, egg type weight, egg yolk color and haugh unit. Key words: lysine, methionine, egg quality, and Isa Brown chicken
PENGARUH PENGGUNAAN MINYAK IKAN PADA PAKAN TERHADAP POTONGAN KOMERSIAL KARKAS BROILER Sukerta I P. B.; I M. Nuriyasa; I P. A. Astawa
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of fish oil on commercial cutouts of carcass. This research was conducted in Dajan Peken Village, Tabanan for 6 weeks. The research design used was a completely randomized design (CRD) consisting of 3 treatments and 7 replications so that there were 21 experimental units. The 3 treatments were P0 rations without fish oil (0%) in feed, P1 rations with 3% fish oil in feed, and P2 rations with 6% fish oil in feed. Each experimental unit used 2 broilers (unsex) with a weight range of 440 ± 30 g. The variables observed were carcass proportion and commercial cuttings including chest, wings, upper thighs, lower thighs and back. The results showed that the proportion of carcass and commercial pieces tended not to be adhered to by the addition of 3% and 6% fish oil in the feed compared to the control, the analysis of variance showed that the treatment was not significantly different (P> 0.05). Based on this study it can be neglected that the use of fish oil at a dose of 6% in the feed did not increase the proportion of carcass and carcass pieces of broiler chickens including breast, wings, upper thighs, and lower thighs. Key words: Broiler, Fish oil, Broiler carcass, commercial pieces
KECERNAAN RANSUM AYAM KAMPUNG (Gallus domesticus) YANG DIBERI DAUN PEPAYA (Carica papaya L.) TERFERMENTASI Parayana I G. S.; A.W. Puger; I P. A. Astawa
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 aimed to determine Feed Digestibility of Kampung Chicken (Gallus domesticus) Given Fermented Papaya Leaves (Carica papaya L.). This research was conducted at the Research Station of the Faculty of Animal Husbandry, Udayana University, Sesetan, Denpasar, Bali. Nutrients analysis were conducted at Nutrition Laboratory of the Faculty of Animal Husbandry, Udayana University. The experimental design used was a completely randomized design (CRD) consisting of 4 treatments, namely; treatment A as control (ration without additional fermented papaya leaves), treatment B (ration was given 10% fermented papaya leaves), treatment C (ration was given 15% fermented papaya leaves), and treatment D (ration was given 20% fermented papaya leaves). Each treatment had 4 replications and each replication used 3 kampung chickens aged 10 weeks. The variables observed were digestibility of dry matter, organic matter, crude protein, and crude fiber. Data were analyzed using variance. The results showed that the feed digestibility of kampung chicken given fermented papaya leaves up to 20% had no significant effect (P>0.05) on all observed variables. It can be concluded that the chicken given fermented papaya leaves up to 20% give same effect on the feed digestibility of kampung chickens aged 10 weeks. Key words: fermented papaya leaves, feed digestibility, kampung chicken.
PENGARUH ASAM AMINO LYSINE DAN METHIONINE TERHADAP PERSENTASE KARKAS DAN POTONGAN KOMERSIAL KARKAS BROILER UMUR 32 HARI Saputra I P. G. A. J.; I P. A. Astawa; I. W. Sudiastra
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aimed to determine the effect of giving lysine and methionine amino acid through drinking water on carcass and commercial carcass pieces of broiler age of 32 weeks. It was conducted in the cage owned by Mr. I Made Arcana located in Candikusma Village, Jembrana for 32 days. This research was conducted using a completely randomized design (CRD) consisting of four treatments and four replications and in each replication used 12 heads of DOC CP 707 with an average body weight of 49.27 ± 0.90g. The treatments were : P0 = broiler without lysine and methionine amino acids in drinking water, P1 = broiler that given 0.02% lysine and methionine amino acid in drinking water, P2 = broiler that given 0.025% lysine and methionine amino acids in drinking water, and P3 = broiler that given 0.03% lysine and methionine amino acids in drinking water . The variables observed were slaughter weight, carcass weight, carcass percentage and the percentage of breast, wing, upper thigh, and lower thigh. The results showed that the treatments of P1, P2, and P3 could increase slaughter weight, carcass weight, carcass percentage and wing percentage, statistically significantly different (P<0.05). While the percentage of the chest, upper thigh, lower thigh and back statistically were not significantly different (P>0.05). Based on the results of the study, it can be concluded that the administration of 0.02 - 0.03% lysine and methionine amino acids in drinking water can increase slaughter weight, carcass weight, carcass percentage, and wing percentage, but not significantly effect on the percentage of breast, upper thigh, lower thigh, and back of broilers aged of 32 days. Key words: broiler, amnino acid, lysine and methionine, carcass, percentage of carcass
PENGARUH PENGGUNAAN MINYAK IKAN DALAM RANSUM TERHADAP NON KARKAS AYAM BROILER Setiawan I P. A. P.; I P. A. Astawa; I M. Nuriyasa
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of using fish oil in the ration on the percentage of non-carcass broiler chickens. This research was conducted in Dusun Pande, Dajan Peken Village, Tabanan Regency, for six weeks. The chicken used is a 2 week old broiler chicken. The design used was a completely randomized design (CRD) with three treatments and seven replications, each replication contained two broilers, so the number of chickens used was 42 chickens. The treatments were (P0) broiler chickens which were given feed with additional 0% fish oil, (P1) broiler chickens which were given feed with additional 3% fish oil and (P2) broiler chickens which were given feed with additional 6% fish oil. The variables observed were the percentage of heart, rampella, small intestine, liver, head, and feet. treatment P0 is 0.346%. The percentage of treatment heart (P2) 78.90% was significantly higher than that of treatment P0. The heart percentage of broiler chickens that received treatment (P1) was 16.76% higher than that of treatment P0, but it was not statistically significant, while the percentage of other non-carcasses (gizzard, small intestine, liver, head, and feet) showed no difference. the real one. Based on the results of the study, it can be concluded that the use of fish oil as much as 3% and 6% in the six-week old broiler ration could not affect the percentage of rampella, small intestine, liver, head and feet of broiler chickens, but there was an increase in the percentage of broiler chicken hearts in the use of fish oil. as much as 6%. Keywords: broiler, non carcass, and fish oil
KECERNAAN RANSUM AYAM BROILER YANG DIBERIKAN ASAM AMINO LYSINE DAN METHIONIN MELALUI AIR MINUM PADA KANDANG CLOSE HOUSE Udayana P. W. K.; I P. A. Astawa; I G. Mahardika
Jurnal Peternakan Tropika Vol 10 No 2 (2022): Vol. 10 No. 2 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian bertujuan untuk mengetahui pengaruh pemberian asam amino lysine dan methionine melalui air minum terhadap kecernaan bahan kering, kecernaan bahan organik, kecernaan protein kasar, dan kecernaan serat kasar dari ransum yang diberikan. Penelitian dilaksanakan di kandang milik Bapak I Made Arcana yang berlokasi di Desa Candikusma, Jembrana selama 32 hari. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dan empat ulangan serta disetiap unit percobaan menggunakan 12 ekor ayam strain CP 707. Perlakuan yang diberikan adalah P0= penggunaan 0% lysine dan methionine, P1= penggunaan 0,02% lysine dan methionine, dan P2= 0,025% lysine dan methionine, dan P3= penggunaan 0,03% lysine dan methionine. Variabel yang diamati meliputi kecernaan bahan kering, kecernaan bahan organik, kecernaan protein kasar, kecernaan serat kasar. Hasil penelitian menunjukkan bahwa pemberian asam amino lysin dan methionine melalui air minum dapat meningkatkan kecernaan bahan kering serta kecernaan protein kasar, namun berpengaruh tidak nyata terhadap kecernaan bahan organik, dan kecernaan serat kasar. Kata kunci: broiler, asam amino, lysine dan methionine, kecernaan
KUALITAS FISIK DAGING BROILER DENGAN PEMBERIAN ASAM AMINO LISIN DAN METIONIN MELALUI AIR MINUM DALAM KANDANG CLOSED HOUSE Pratama I M. D. A; I P. A. Astawa; I M. Suasta
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui bagaimana kualitas fisik daging broiler yang diberi asam amino lisin dan metionin melalui air minum dalam kandang closed house. Penelitian ini menggunakan Rancanga Acak Lengkap (RAL) terdiri dari 4 perlakuan yaitu: perlakuan A kontrol (ayam broiler tanpa pemberian asam amino lisin dan metionin), B (pemberian asam amino lisin dan metionin sebanyak 0,02%), C (pemberian asam amino lisin dan metionin sebanyak 0,025%), D (pemberian asam amino lisin dan metionin sebanyak 0,03%). Masing-masing perlakuan memiliki 4 ulangan dan setiap ulangan menggunakan 12 ekor ayam broiler. Variabel yang diamati adalah pH daging, daya ikat air, susut mentah dan susut masak. Data yang dianalisis menggunakan sidik ragam. Hasil dari penelitian menunjukan bahwa pH daging broiler yang diberi asam amino lisin dan metionin pada kadar 0,025% menunjukan hasil yang berbeda nyata (P<0,05). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian asam amino lisin dan metionin pada kadar 0,025% melalui air minum memberikan pengaruh nyata pada niali pH daging dan tidak berpengaruh nyata terhadap daya ikat air, susut mentah dan susut masak. Kata kunci : daging broiler, kualitas fisik, air minum, lisin dan metionin
PENGARUH PEMBERIAN EKSTRAK DAUN SIRIH (Piper betle L.) MELALUI AIR MINUM TERHADAP POTONGAN KOMERSIAL KARKAS BROILER Yasa I W. S.; I M. Nuriyasa; I P. A. Astawa
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of betel leaf extract on commercial cuttings of broiler carcass. This research was conducted in Mr. Nuriyasa's, cage in Dusun Pande, Dajan Peken Village, Tabanan Regency which was conducted for four weeks. The design used was a completely randomized design (CRD) with three treatments and ten replications, each treatment unit using two broilers. The treatments given were drinking water without using betel leaf extract (Piper betle L.) as a control (R0), giving 2% betel leaf extract through drinking water (R1) and giving 4% betel leaf extract through drinking water (R2). The variables observed in this study were cut weight, carcass weight, percentage of carcass, percentage of commercial cuttings of carcass (breast, upper thighs, lower thighs, wings and back).The results showed that cut weight, percentage of carcass, and percentage of commercial cuttings of carcass had insignificant differences (P>0.05) between treatments. Carcass weight in the highest R2 treatment was 1,193.00 g and was significantly higher 6.47% to the control treatment (P<0.05) and 2.69% higher than treatment R1, but statistically not significantly different (P> 0.05). Based on the results of this study it can be concluded that giving up to a level of 4% betel leaf extract (Piper betle L.) through drinking water in broilers gives the same results to cut weight, carcass percentage, chest, upper thighs, lower thighs, wings, and back. There was an increase in broiler carcass weight in the administration of 4% betel leaf extract (Piper betle L.). Keywords: drinking water, broiler, betel leaf extract, carcass, commercial cuttings of carcas.
PENGARUH DAUN PEPAYA (Carica papaya L) TERFERMENTASI DI DALAM RANSUM TERHADAP PENAMPILAN AYAM KAMPUNG (Gallus domesticus) Prayoga I M. Y.; A.W. Puger; I P. A. Astawa
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of fermented papaya leaves in the ration on the performance of kampung chickens. The design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications, each replication consisting of 3 kampung chickens. The treatments given were, P0 (rations without fermented papaya leaves), P1 (rations containing 10% fermented papaya leaves), P2 (rations containing 15% fermented papaya leaves), P3 (rations containing 20% ??fermented papaya leaves). The variables observed included ration consumption, initial body weight, final body weight, body weight gain, feed conversion ratio (FCR). Data were analyzed by analysis of variance, if there is a significant difference between treatments (P <0.05). ), then Duncan's multiple range test was carried out. The results showed that rations containing 10% fermented papaya leaves (P1), rations containing 15% fermented papaya leaves (P2), and rations containing 20% ??fermented papaya leaves (P3), were able to significantly increase (P<0.05) final body weight, weight gain and feed coverage ratio (FCR) but not significantly different (P> 0.05) in the consumption of the ration compared to the control treatment (P0). It can be concluded that up to 15% ??fermented papaya leaves can improve the performance. Keywords: growth, free-range chicken, fermented papaya leaves
PENGARUH PEMBERIAN DAUN PEPAYA (Carica papaya L) TERFERMENTASI DALAM RANSUM TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK DAGING AYAM KAMPUNG (Gallus domesticus) Diarsa I W.; A. W. Puger; I P. A. Astawa
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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The purpose of this research is to find out the effect of fermented papaya leaf in the feed on the kampung chicken meat quality. Completely Randomized Design was used with 4 treatments and 4 repetitions. Each repetition consist of 3 kampung chickens with about 95 - 103g body weight. The treatments applied were A: (feed without fermented papaya leaf), B: (feed with 10% fermented papaya leaf), C: (feed with 15% papaya leaf) and D: (feed with 20% papaya leaf). The observed variables were physical meat quality (as of water content, water holding capacity, cooking loss, and pH) and organoleptic (colour, texture, smell, taste, and overall acceptability). The result showed that the use of 10 - 20% fermented papaya leaf in the feed (P>0,05) would be able to decrease significantly the water content, but not show effect (P>0,05) on the water holding capacity, cooking loss, and pH of the chicken meat. The 10 - 20% content fermented papaya leaf in the feed increasing significanty (P<0,05) on the the colour and overall acceptability, but not effected (P>0,05) the texture, smell and the taste acceptability of the chicken meat. From the research it can be concluded that given fermented papaya leaf into the feed with amount of 15% is able to decrease cooking loss and increase the colour and overall acceptability of meat meanswhile not effected on other variables as well as holding capacity, pH, texture, smell and taste acceptability. Key words: fermented papaya leaf, kampung chicken, physical meat quality, meat organoleptic
Co-Authors A. A. P. P. Wibawa A. W. Puger Antara I M. D. Diarsa I W. Diningrat I D. G. A. A. Fikgiannisa V. T. I G. Mahardika I Gede Mahardika I M. Suasta I Made Nuriyasa I W. SUDIASTRA Parayana I G. S. Pratama I M. D. A Prayoga I M. Y. Saputra I P. G. A. J. Setiawan I P. A. P. Sukerta I P. B. Trisnayanthi N. N. A. Udayana P. W. K. Widnyani D A. P. Yanto K. A. U Yasa I W. S.