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All Journal Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Jurnal Peternakan Tropika Jurnal Ekonomi dan Bisnis Jagaditha
M. Wirapartha
Program Studi Peternakan, Fakultas Peternakan , Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Veterinary

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Production and Income Over Feed and Chick Cost (IOFCC) of Broiler Chicken Which Feed The Fermented Dragon Fruit Skin Ration (Hylocereus Polyrhizus) I N. Tirta Ariana; Gusti A. M. Kristina Dewi; M. Wirapartha; I. W. Wijana; I. K. Anom Wiyana; N. W. Sitiari
Jurnal Ekonomi & Bisnis JAGADITHA Vol. 5 No. 2 (2018)
Publisher : Magister Manajemen, Program Pascasarjana, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (686.185 KB) | DOI: 10.22225/jj.5.2.800.92-96

Abstract

Abstract-The objective of the study is to know the production and the income over feed and chick cost (IOFCC) of broiler chicken which feed the fermented dragon fruit skin ration (Hylocereus Polyrhizus). The design of the study was Randomized Complete Design (RCD) with 3 treatments and 5 replications, where each replication consisted of 10 DOC broiler chicken; so total chicken used was 150 heads. Treatments given were: R0: ration of fruitless fruit skin of dragon, fermented; R1: ration with 5% flour of fermented dragon fruit skin and R2: ration with 7% fermented dragon fruit skin flour. Variables observed: final body weight, body weight gain, ration consumption, FCR, Income over Feed and Chick Cost (IOFCC). The data obtained were analyzed by variance, if between the treatments were significantly different (P
PENERAPAN SISTEM KAWIN SODOK DAN MESIN TETAS MENINGKATKAN PRODUKTIVITAS AYAM BURAS SEBAGAI HEWAN UPAKARA DI DESA JIMBARAN Wirapartha M; K.A. Wiyana; W. Wijana; G.A.M. Kristina Dewi; K. Karnama
Buletin Udayana Mengabdi Vol 11 No 1 (2012): Volume 11 No.1 – April 2012
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.099 KB)

Abstract

This community service was conducted under the litle “Aplication Of Hand Breeding Systems and Hatching Machine Tecnology in an Effort to Reduce Raising Costs and Improve Productivity of Domestic Chicken (Buras Chiken) as Ceremony Poultry in Jimbaran Village” on Friday, September 16 , 2011. Education and training aims to improve knowledge and skills of raisers in the village of Jimbaran in intoducing and applying hand breeding system and use of technology in domestic poultry hatching machine. In achieving this goal, the methodes used by 1) providing information about the hand breeding system to domestic chiken , hatching machine technologi and its benefits, 2) training on how to use hand breeding system to domestic chiken and use of hatching machine correctly and practically, 3) giving assistance in the form of papers on the management of the use of hatching machines, providing hatching eggs, chiken hatching machine, observation of chicken eggs, chicken hatching machine, observation of chicken eggs, roosters and hens. The result of this training with 40 participants was very good. All participants who were present, as people in Br. Mekar Sari Simpangan, Jimbaran Village, Bandung had never seen this system before and never applied the breeding system and hatching machine technology. People were very enthusiastic, it was proven from the questions asked and in general the participants were able to understand such technology on how to use hatching machine and the hand breeding system in domestic poultry.
PENGARUH TRAY KARTON, KAYU DAN KAWAT TERHADAP KUALITAS TELUR AYAM ISA BROWN YANG DISIMPAN PADA SUHU KAMAR Wirapartha M.; K. A. Wiyana; G. A. M. Kristina Dewi; I W. Wijana
Majalah Ilmiah Peternakan Vol 22 No 1 (2019): Vol. 22 No.1 (2019)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.39 KB) | DOI: 10.24843/MIP.2019.v22.i01.p01

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh bahan tray karton,kayu, kawat untuk menyimpantelur ayam Isa Brown pada suhu kamar selama 28 hari. Metode yang digunakan dalam penelitian ini adalahRancangan Acak Lengkap (RAL) dengan 3 perlakuan (karton, kayu , kawat) dengan 6 ulangan dan setiap ulanganterdiri dari 10 butir. Variabel yang diamati baik eksterior dan interior telur, Haugh Unit dan kandungan nutrisitelur. Hasil penelitian menunjukkan bahwa perlakuan material tray karton, kayu, kawat tidak berpengaruh nyata(P> 0,05) terhadap kualitas eksterior telur, sedangkan perlakuan dengan kayu dan kawat berpengaruh nyata (P<0,05) terhadap pH, Haugh Unit dan kandungan protein dan lemak telur dibandingkan dengan tray karton. Darihasil penelitian dapat disimpulkan material tray karton, kayu , kawat tidak mempengaruhi kualitas eksterior telur,tetapi tray kayu dan kawat mempengaruhi kualitas interior pH, Haugh Unit, dan kandungan nutrisi protein danlemak telur ayam Isa Brown disimpan pada suhu kamar selama 28 hari.Kata kunci: karton, kualitas, kayu, kawat, telur
PENGARUH RANSUM DENGAN TEPUNG KULIT BUAH NAGA (Hylocereus polyrhizus) TERFERMENTASI TERHADAP KARKAS AYAM BROILER Dewi G. A. M. K.; I M. Nuriyasa; I M. Wirapartha
Majalah Ilmiah Peternakan Vol 21 No 3 (2018): Vol 21, No 3 (2018)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.371 KB) | DOI: 10.24843/MIP.2018.v21.i03.p05

Abstract

Penelitian bertujuan untuk mempelajari pengaruh ransum dengan tepung kulit buah naga (Hylocereuspolyrhizus) terfermentasi terhadap kualitas karkas ayam broiler telah dilaksanakan selama 4 minggu. Rancanganyang digunakan adalah rancangan acak lengkap (RAL) dengan tiga perlakuan dan enam ulangan dimana setiapulangan terdiri dari 5 ekor ayam broiler sehingga total ayam yang digunakan sebanyak 90 ekor. Perlakuan yangdiberikan yaitu: R0: ransum tanpa tepung kulit buah naga (TKBN), R1: ransum dengan 5% tepung kulit buah naga,R2: ransum dengan 7% tepung kulit buah naga. Variabel yang diamati: bobot potong, berat karkas, daging dada,warna, dan kolesterol daging ayam broiler. Hasil penelitian menunjukkan perlakuan R0; R1 dan R2 berbeda tidaknyata (P>0,05) terhadap bobot potong dan berat karkas, sedangkan R0 berbeda nyata terhadap, warna shank, nonkarkas, serta kolesterol daging ayam broiler dibanding R1 dan R2. Simpulan penelitian ini ransum dengan tepungkulit buah naga (Hylocereus polyrhizus) terfermentasi sampai 7% tidak berpengaruh terhadap bobot karkasdan bagian-bagian karkas tetapi berpengaruh terhadap bagian punggung karkas, non karkas, warna shank, danmenurunkan kolesterol daging broiler.
ORGAN DALAM AYAM ISA BROWN UMUR 104 MINGGU YANG DIBERIKAN KALSIUM DARI CANGKANG KERANG DALAM RANSUM IKU M. S. F.; G. A. M. K. DEWI; M. WIRAPARTHA
Majalah Ilmiah Peternakan Vol 24 No 2 (2021): Vol. 24 No. 2 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i02.p08

Abstract

The aim of the study was to determine the effect of calcium from seashells flour in commercial rations on the internal organs of isa brown chickens aged 104 weeks, carried out in Pesedahan Village, Manggis District, Manggis Regency, Karangasem for 4 weeks. Using a completely randomized design (CRD) with four treatments consistend of five replications used three isa brown chikens. The treatments given were commercial rations whithout adding seashells flour (P0/control), commercial ransum plus 1%, 2% and 3% calcium seashells flour (P1, P2, and P3). The variables observed were hearth weight, liver weight, pancreatic weight, bile weigthand spleen weight. The results showed that the addition of calcium shellfish flour 1%, 2%, and 3% in commercial rations had no significant effect on hearth weight, liver weight, pancreatic weight, bile weigthand spleen weight. Based on the results of the study it can be concluded that the addition of calcium seashells flour 1%, 2%, and 3% in commercial rations did not affect heart weight, liver weight, pancreatic weight, bile weigth and spleen weight
ANALISIS PERFORMA PRODUKSI DAN KELAYAKAN FINANSIAL USAHA PETERNAKAN AYAM BROILER PADA SISTEM KANDANG CLOSED HOUSE (Studi Kasus Pada UD. Pande di Desa Pejeng, Kecamatan Tampaksiring, Kabupaten Gianyar) PUTRA M. Z. A. J.; I W. SUKANATA; M. WIRAPARTHA
Majalah Ilmiah Peternakan Vol 24 No 3 (2021): Vol. 24 No. 3 (2021)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2021.v24.i03.p01

Abstract

This study aims to determine the performance of production, the feasibility of financial and Break Even Point of broiler chicken with the closed house system. The research starting from February 2020 until March 2020 in UD. Pande located in Pejeng Village, Tampaksiring District, Gianyar Regency. This study used primary and secondary data. Variables observed in this study is the performance of production broiler chickens include: body weight, we- ight gain, Feed Conversion Ratio (FCR), depletion and Performance Index (IP), as well as the feasibility of financial include: Net Present Value (NPV), Internal Rate of Return (IRR), Net Benefit per Cost (Net B / C), Pay Back Period (PBP) and Break Even Point (BEP). The data research analyzed with quantitative descriptive analysis. The results of the research study show that the average harvesting age of broiler chickens is 34 days, the average harvest weight 1,880 kg, the average body weight gain 1,836 kg, the average FCR 1.583, the average depletion 3,82%, the average performance index 328,81. Based on the results of financial analysis, this farm produces NPV 103,772,930, IRR 16,35%, Net B/C 1.40, Pay Back Period within 0.37 years, BEP within 9.97 years, BEP of production live chickens of 132,600 kg/year, BEP, of the price of live chickens Rp. 14.924/kg. Based on these results, it can be concluded that the broiler chickens reared with the closed house partnership system are good and feasible to run.
KUALITAS TELUR AYAM ISA BROWN UMUR 100-104 MINGGU YANG DIBERI RANSUM KOMERSIAL DENGAN TAMBAHAN TEPUNG KULIT KERANG Aziz F.; G. A. M. K. Dewi; M. Wirapartha
Jurnal Peternakan Tropika Vol 8 No 2 (2020): Vol. 8 No. 2 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JPT.2020.v08.i02.p07

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas telur ayam Isa Brown umur 100-104 minggu yang diberi ransum komersial dengan tambahan tepung kulit kerang. Penelitian dilaksanakan di Desa Pesedahan, Kecamatan Manggis, Karangasem, Bali, dan berlangsung selama 4 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan, dan setiap ulangan menggunakan 5 ekor ayam. Perlakuan yang diberikan yaitu; ransum komersial tanpa tambahan tepung kulit kerang (A), ransum komersial dengan tambahan 1% tepung kulit kerang (B), ransum komersial dengan tambahan 2% tepung kulit kerang (C), ransum komersial dengan tambahan 3% tepung kulit kerang (D).Variabel yang diamati adalah berat telur, indeks telur, berat kerabang telur, tebal kulit telur, Haugh Unit, pH telur, dan warna kuning telur. Hasil penelitian ini menunjukkan bahwa pemberian ransum komersial dengan tambahan tepung kulit kerang 1%, 2%, dan 3% memberikan hasil yang secara statistik tidak berbeda nyata (P>0,05) terhadap berat telur, indeks telur, berat kerabang telur, tebal kulit telur, Haugh Unit, pH telur dan warna kuning telur dibandingkan dengan perlakuan kontrol (A). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa pemberian tepung kulit kerang dengan 1%, 2% dan 3% pada ayam Isa Brown umur 100–104 minggu tidak berpengaruh terhadap kualitas telur yang meliputi berat telur, indeks telur, berat kerabang telur, tebal kulit telur, Haugh Unit, pH telur dan warna kuning telur serta belum mampu meningkatkan kualitas telur pada warna kuning telur sedangkan kualitas telur pada berat telur, indeks telur, berat kerabang, tebal kulit telur, Haugh Unit, dan pH masih memiliki kualitas yang baik. Kata kunci : kualitas telur, tepung kulit kerang, isa brown
PENGARUH PERENDAMAN PADA EKSTRAK DAUN CIPLUKAN (Physalis angulata L.) DAN LAMA SIMPAN TERHADAP KUALITAS TELUR AYAM RAS DAN TELUR ITIK Sakila S. A.; I. A. Okarini; A. T. Umiarti; N. P. Sarini; I M. Wirapartha
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Eggs are one of the post harvest products that are easily damaged and have a relatively short shelf life. Preservation is one way to extend the shelf life and maintain the functional properties of foodstuffs that are easily damaged. This study aims to determine the effect of immersion on the quality of chicken eggs and duck eggs in ciplukan leaves extract with different containment periods and the interaction between containment periods and the type of eggs soaked with ciplukan leaves extract. The total eggs used in this study were 48 eggs. This study used a completely randomized design with a factorial pattern, with two factors, namely containment periods (15 days and 30 days) and the type of egg (chicken eggs and duck eggs). The variables observed were changes in egg weight, egg white index (IPT), egg pH and colour yolk. The data obtained were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple distance test at a 95% confidence level. The results of this study showed that the weight of eggs in the treatment of containment periods was significantly different (P<0.05), while in the treatment of egg types it was significantly different (P<0.05) on the egg white index (IPT) and egg pH. Colour variable yolk indicates the results are not significantly different (P>0.05). Soaking chicken eggs and duck eggs in 6% ciplukan leaves extract for 12 hours had an effect on egg weight, egg white index (IPT) and egg pH during storage. There was no interaction between containment periods treatment and egg type in all variables. Key words: chicken eggs, duck eggs, ciplukan leaves, containment periods, eggs quality
EFEK MARINASI EKSTRAK BAWANG PUTIH (Allium sativum L.) DAN POWDER BAWANG PUTIH TERHADAP SIFAT FISIK DAN ORGANOLEPTIK DAGING AYAM PETELUR AFKIR Floriantini K. W; I. A. Okarini; M. Wirapartha
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study aims to determine the length of marination with garlic extract (Allium sativum L.) and garlic powder on the physical and organoleptic properties of spent laying hens meat. This study was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry. The design used was a factorial randomized block design (RBD) with 2 x 2 treatments and 4 replications. The first group was the treatment of 10% marination of garlic extract and garlic powder and the second group was the marination time of 1.5 hours and 3 hours. Data analysis used the variance test. The results of the study in the treatment group and the time group showed that there were significant differences (P<0.05) in the organoleptic test (color, aroma, texture, and overall acceptance) and pH values. Then there was no significant difference (P>0.05) in the taste and cooking losses. The interaction between treatment and marination time was significantly different (P<0.05) in the organoleptic test (color and taste). Based on the results of the study, it can be concluded that the treatment of discarded laying hens with fresh garlic and 3 hours of marinating time can improve the organoleptic quality and reduce the pH value and cooking loss of the meat. Keywords: garlic, spent laying chicken meat, long marination, physical quality, and organoleptic test
PENGARUH PEMBERIAN TEPUNG KULIT KERANG PADA RANSUM KOMERSIAL TERHADAP PERSENTASE KARKAS AYAM ISA BROWN UMUR 105 MINGGU Adiantara, I P. P.; G.A.M.K Dewi; M. Wirapartha
Jurnal Peternakan Tropika Vol 8 No 2 (2020): Vol. 8 No. 2 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JPT.2020.v08.i02.p12

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung kulit kerang pada ransum komersial terhadap persentase karkas ayam Isa Brown umur 105 minggu. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan empat perlakuan tiap perlakuan menggunakan 5 ulangan dan setiap ulangan menggunakan 3 ekor ayam Isa Brown. Keempat perlakuan tersebut adalah perlakuan A ransum komersial tanpa tepung kulit kerang, B ransum komersial dan 1% tepung kulit kerang, C ransum komersial dan 2% tepung kulit kerang, D ransum komersial dan 3% tepung kulit kerang. Variabel yang diamati dalam penelitian ini antara lain bobot potong, bobot karkas, persentase karkas, persentase dada, persentase sayap, persentase paha dan persentase punggung. Hasil penelitian menunjukan bahwa persentase paha pada perlakuan B dan D nyata (P<0,05) lebih tinggi dibandingkan dengan perlakuan A dan C. Berdasarkan dari hasil penelitian ini dapat disimpulkan bahwa pemberian tepung kulit kerang pada level 1% dan 3% pada ransum komersial dapat meningkatkan persentase paha, namun tidak dapat meningkatkan bagian bobot potong, bobot karkas, persentase karkas, persentase dada, persentase sayap dan persentase punggung ayam Isa Brown umur 105 minggu. Kata Kunci : tepung kulit kerang, persentase karkas, ayam isa brown
Co-Authors A. T. Umiarti Adiantara, I P. P. Adnyana IG.S Adnyana K.B Anas M. Y. A. Andriyani N. M. Y. Aziz F. Floriantini K. W Fransiska N. R. G. A. M. K. Dewi G.A.M.K. Dewi Graciella O. Gusti Ayu Mayani Kristina Dewi Hamdani A. I K. A. Wiyana I K.A Wiyana I Made Nuriyasa I N. T. ARIANA I P. R. S. Diana I W. SUKANATA I W. Wijana I W. Wijana I W. Wijana I WAYAN WIRAWAN I. K. Anom Wiyana I. W. Wijana Ida Ayu Okarini IKU M. S. F. Indrayoga I. B. A. K. A. Wiyana K. Karnama K.A. Wiyana Kartika M. W. A. Kunaifi M. A N. W. Sitiari Ni Putu Sarini Nova L. E. Okstrada I K. Pusari N. W. Y. M. Putra I P. A. Y. PUTRA M. Z. A. J. Raillah H. S. Sakila S. A. Setiawan I K. A. Sitepu M. Sujana I K. Y. Sukmaya I. B. M. G. Sutiyo R. A. Syamsi B. Ulfa M. ulum M. F. W. Wijana Wedana I P.C Wiguna I. B. M. S.