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All Journal Buletin Udayana Mengabdi Majalah Ilmiah Peternakan E-Journal Of Animal Science Udayana University Pastura; Journal Of Tropical Forage Science Jurnal Veteriner Jurnal Peternakan Tropika Bumi Lestari Hita Akuntansi dan Keuangan
NI PUTU MARIANI
Program Studi Peternakan, Fakultas Peternakan, Universitas Udayana, Denpasar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Veterinary Other

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KOMPOSISI KIMIA DAN SIFAT FISIK RANSUM SAPI BALI DI PENAMPUNGAN TERNAK DESA NONGAN KECAMATAN RENDANG KABUPATEN KARANGASEM Sudarmin B. F.; N. N. Suryani; N. P. Mariani
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Mount Agung eruption, August to December 2017, caused bali cattle to be evacuated. This study aims to compare the chemical composition and physical characteristics of Bali cattle rations before and after in evacuation zones. The first phase was a survey conducted in January to April 2018 on farmers to collect information about botanical composition fed before and after in evacuation zones and sampling feed ingredients (forages and concentrates). The second phase was to analysis in the laboratory from May to June 2018. The ration was made based on observation in evacuation zones and tabulation of data from the questionnaire result. The research variables were chemical compositionof ration ie: dry matter (%), organic matter (%), crude protein (%), crude fiber (%), ether extract (%) and gross energy (kcal/kg) and physical characteristics ie: bulk density (g/ml), water holding capacity (%), and water solubility (%) of the ration. Results showed thatthe chemical composition given after in evacuation zone based on the protein and energy were 13.32% and 3890 kcal/kg. Physical characteristics of ration which includes bulk density, water holding capacity, and water solubility are higher after in evacuation zones. In conclusion, chemical composition based on lower protein and higher energy after in evacuation zones, physical characteristics of ration after in evacuation zone was higher than before. Keywords: chemical composition, bulk density, water holding capacity, water solubility, bali cattle
PROSESING SEMEN BABI DI UNIT PELAKSANA TEKNIS (UPT) BALAI INSEMINASI BUATAN DAERAH PROVINSI BALI Stradivari M. P. F.; N. L. G. Sumardani; N. P. Mariani
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the parameters the process of boar’s sperm in the Bali Provinci Artificial Insemination Center. Data collected obtained by survey techniques, interviews and direct observation. As wfell as data retrieval based on records of the results of boar’s sperm shelter during the month of October 2018 in the Artificial Insemination Center Baturiti. The variables observed in Student Work Practices include: processing boar’s spermin the Artificial Insemination CenterBaturiti, Tabanan. Based on the results of Student Internship, it can be concluded that in general the processing of semen at the Bali Provinci Artificial Insemination Centerincludes the process ofsemen storage, semen dilution process, cement storage and the amount of liquid cement production in accordance with the target. Key word: processing of boar’s semen, boar’s semen
Pengaruh Fermentasi Alami Susu Sapi dan Susu Kambing Terhadap Flavor, Total Asam dan Kadar Protein Afifi M. A.; I. A. Okarini; N. P. Mariani
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

The study aim to determine the effect of the natural fermentation of cow milk and goat milk to flavor (taste and aroma), total acid and protein concentration. The samples were fresh Frisian Holstein Crossbreed (FHC) cow milk, and Etawa Crossbreed (PE) goat milk. Those were obtained from CV. Margo Utomo, located at Pulau Batam Street, No.10, Denpasar and a distributor of fresh goat milk was UD. Bali Sariwangi, located at Sepang Village, Busungbiu, Buleleng, Bali. The experimental design used was Randomized Block Design (RBD) consisted of 2 factors and 3 replicated. The first factors were milk type, namely S1 (100% cow milk), S2 (50% cow milk+50% goat milk) and S3 (100% goat milk). The second factors were fermentation time, i.e. W0 (control), W10 (10 hours of fermentation) and W20 (20 hours of fermentation). The variables observed were: flavor (taste and aroma), total acid and protein concentration. The result showed that milk type was not significantly differen (P>0,05) on taste and aroma, while the total acid and protein concentration were significant differen (P<0,05). The fermentation time was significantly different (P<0,05) to taste, aroma, the total acid and protein concentration. The interaction between milk type and fermentation time was significantly differen (P<0,05) to taste whereas in aroma, total acid and protein concentration were not significantly diferen (P>0,05). Based on the result of the study, it can be concluded that the type of milk does not affected the taste and aroma of sour milk, but could increase total acid and reduce protein concentration during 20 hours fermentation. The fermentation time could increased total acid and reduce protein concentration, and reduce the score of panelis preference for taste and aroma of sour milk. There were interaction on taste. To make nature mixed milk and goat milk fermentation for 10 hours, due to it has no effect on taste and aroma, and total acid andprotein concentration is still in accordance with the standard, so it still suitable for consumsion and acceptable to consumers. Keywords: natural fermentation, cow milk, goat milk, total acid, protein, flavor.
NILAI ORGANOLEPTIK DAN KANDUNGAN NUTRIEN DARI SILASE DAUN MENGKUDU (Morinda Citrifolia) YANG DIFERMENTASI INOKULUM BERBEDA Asmara N.D.E.A.D.P.S.M.; I M. Mudita; N. P. Mariani
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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Abstract

This study aims to determine the organoleptic value and nutrient content of noni leaves (Morinda citrifolia) silage that is fermented by different inoculums. The study was conducted from June to September 2019 at the Faculty of Animal Husbandry Research Station and the Laboratory of Nutrition and Animal Feed of the Faculty of Animal Husbandry, Udayana University. The design used in this study was a complete random design (CRD) consisting of five treatments, namely the silage of noni leaves without inoculum as a control (A), noni leaves fermented inoculum combination of microorganism/Effective Microorganism-4/EM-4 (B), noni leaves fermented inoculum yeast Saccaromyces serevisiae (C), noni leaves fermented inoculum bacterial Bacillus sp strain BT3CL (D), and noni leaves fermented inoculum bacterial Bacillus subtilis strain BR2CL (E), each treatment was repeated three times. The variables observed were organoleptic values ??including fungi, texture, color and silage odor, while the nutrient content were: dry matter (BK), moisture content, crude protein (PK), crude fiber (SK), crude fat (LK), ash and organ?k material (BO), The results of studies of noni leaves fermented using bacterial inoculums (Treatment D and E) produce no slime fungi. Treatment D produced the best colored s?lase, treatment E produced silage with the best scent /odor, and the use of a yeast inoculum (C treatment) produced the best texture, the highest quality organic material (P<0,05) and the lowest crude fiber (P<0,05). The use of a combination inoculum (EM-4/Treatment B) produced silage with the highest crude protein (P<0,05). Based on the results of the study it was concluded that the use of bacterial inoculums (Treatment D and E) produced the best organoleptic values. The use of yeast inoculum (Treatment C) and combination inoculum (EM-4 Treatment B) produce the best nutrient content. Keywords: inoculum, noni leaves, nutrient content, organoleptic, silage
KARAKTERISTIK SEMEN SEGAR SAPI BALI DI UNIT PELAKSANA TEKNIS BALAI INSEMINASI BUATAN DAERAH BATURITI Widiarta I.P.G.D; N.L.G. Sumardani; N.P. Mariani
Jurnal Peternakan Tropika Vol 7 No 1 (2019): Vol. 7 Isssues 1 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the parameters of fresh semen quality of bali bull at Baturiti Artificial Insemination Center. Primary data is obtained from surveys techniques, interviews, and on the job training, while secondary data is obtained through records of fresh semen storage results for the bali bull during October 2018 at Baturiti Artificial Insemination Center. The variables observed in this study included: volume, color, percentage of individual motility, concentration of spermatozoa, and amount of frozen semen production. The results showed that the average characteristics of fresh semen of bali bull at Baturiti Artificial Insemination Center in October 2018 consisted of semen volume were 6,7 ml, semen of bali’s bull dominated by the cream color, individual motility percentage were 69%, spermatozoa concentration were 1.175 million/ml and the production of frozen semen is 15.343 straw. The conclusions showed in general the characteristics of fresh semen of bali bull at Baturiti Artificial Insemination Center include volume, color, percentage of individual motility, spermatozoa concentration in accordance with standards and the amount of frozen semen production according to target and frozen semen is suitable for distribution. Keywords: characteristic semen, spermatozoa, fresh semen, bali bull
DAYA DUKUNG HIJAUAN PAKAN DALAM KONSERVASI SAPI PUTIH TARO I W. Suarna; M. A.P. Duarsa; N. P. Mariani; L. G. Sumardani; S. A. Lindawati
Bumi Lestari Journal of Environment Vol 16 No 1 (2016)
Publisher : Environmental Research Center (PPLH) of Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/blje.2016.v16.i01.p06

Abstract

White cattle Taro is a Bali native germplasm that must be preserved in accordancewith the mandate of the Millennium Development Goals to reduce the rate of loss ofbiodiversity as a valuable genetic resources.  At this time, the population of White cattleTaro is 34 heads, which the conditions still cause for concern because of the increasingpressure of various factors. When the white cattle graze in their natural habitat (forestTaro) White cattle Taro to reach a population of 150 animals (2001). Pressure againstwhite cow increasingly widespread because the land is narrow and increasing the amountof forage that should be provided in rotation by traditional society village of Taro. Tarovillage located in District Tegallalang, close to Districts Payangan Gianyar regency. Twodistricts are developing leading commodity Bali cattle. While White cattle Taro also requiresthe availability of forage species are the same as Bali cattle. The results showed that carryingcapacity of forage for White cattle Taro started to decline so that the necessary strategicapproach to the conservation of taro white cattle in order to accelerate the achievement ofthe millennium development. Such efforts are: 1) improving the efficiency of forageproduction 2) optimizing the utilization of forage 3) optimization of land use and cultivationof superior feed and 4) technological capacity building of local feed plant.
PERLEMAKAN PADA ITIK BALI JANTAN YANG DIBERI EKSTRAK DAUN INDIGOFERA (Indigofera zollingeriana) M.S., Munir; Puger, A.W.; Mariani, N.P.
Jurnal Peternakan Tropika Vol 12 No 1 (2024): Vol. 12 No. 1 Tahun 2024
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian dilakukan untuk mempelajari pengaruh pemberian ekstrak daun indigofera (Indigofera zollingeriana) terhadap perlemakan pada itik bali jantan umur delapan minggu. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan empat perlakuan dan lima kali ulangan. Setiap ulangan terdiri dari enam ekor itik, sehingga jumlah itik bali jantan yang digunakan sebanyak 120 ekor. Perlakuan yang diterapkan adalah pemberian air minum pada itik bali jantan dengan 0% ekstrak daun indigofera (Indigofera zollingeriana) sebagai kontrol (perlakuan A), sedangkan pada perlakuan B, C, dan D diberikan ekstrak daun indigofera (Indigofera zollingeriana) melalui air minum dengan taraf masing-masing 2%, 4%, dan 6%. Ransum dan air minum diberikan secara ad libitum. Variabel yang diamati adalah persentase lemak bantalan (pad-fat), persentase lemak mesenterium (mesenteric-fat), persentase lemak ventrikulus (ventriculus-fat), persentase lemak abdomen (abdominal-fat), dan persentase lemak subkutan. Hasil penelitian menunjukkan bahwa dengan pemberian ekstrak daun indigofera (Indigofera zollingeriana) melalui air minum secara nyata (P<0,05) meningkatkan persentase lemak bantalan (pad-fat), lemak mesenterium (mesenteric-fat), lemak abdomen (abdominal-fat), lemak ventrikulus (ventriculus-fat), dan lemak subkutan daripada perlakuan kontrol. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa dengan pemberian ekstrak daun indigofera (Indigofera zollingeriana) dengan taraf 2% melalui air minum dapat menurunkan persentase lemak ventrikulus dan lemak subkutan, namun pada taraf pemberian 4-6% dapat meningkatkan persentase lemak bantalan, mesenterium, ventrikulus, abdomen, dan subkutan itik bali jantan umur delapan minggu.
KUALITAS FISIK DAN KANDUNGAN NUTRIEN RANSUM BROILER YANG DITAMBAHKAN DUCKWEED DIFERMENTASI Saccharomyces cerevisiae I N. S., Govinda; Suryani, N. N.; Mariani, N. P.
Jurnal Peternakan Tropika Vol 12 No 2 (2024): Vol. 12 No. 2 Tahun 2024
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui sifat fisik dan kandungan nutrien ransum yang ditambahkan duckweed difermentasi Saccharomyces cerevisiae. Ransum komersial yang digunakan yaitu Br-2 dari PT.Wonokoyo dan duckweed diambil dari alam. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan dan empat ulangan pada kualitas fisik serta metode perhitungan pada kandungan nutrien, terdiri dari R0 100% ransum, R1 95% ransum + 5% duckweed terfermentasi, R2 90% ransum + 10% duckweed terfermentasi dan R3 85% ransum + 15% duckweed terfermentasi. Variabel yang diamati meliputi kualitas fisik (Densitas, daya larut dan daya serap air) dan kandungan nutrien (BK, BO, abu, PK dan SK). Hasil penelitian menunjukkan terhadap kualitas fisik ransum, substitusi 5-15% menurunkan (P<0,05) densitas ransum sebesar 521,01-476,06g/l dan meningkatkan (P<0,05) daya serap air sebesar 2,02-2,24% dibandingkan dengan ransum tanpa penambahan duckweed yang mempunyai densitas sebesar 554,37g/l dan daya serap air sebesar 1,78%, sedangkan daya larut air semua perlakuan menunjukkan nilai berbeda tidak nyata (P>0,05) yaitu masing-masing sebesar 17,24%, 17,27%, 16,17% dan 19,76%. Kandungan nutrien meningkat kecuali pada BO. Kesimpulan dari penelitian ini penambahan duckweed dapat menurunkan densitas, meningkatkan daya serap, tidak berpengaruh terhadap daya larut air, meningkatkan BK, abu, PK dan SK namun menurunkan BO dalam ransum.
PENGARUH LIMBAH ROTI TERFERMENTASI PROBIOTIK DALAM RANSUM TERHADAP PENAMPILAN BROILER O. G. I., Putri; Nuriyasa, I M.; Mariani, N. P.
Jurnal Peternakan Tropika Vol 12 No 2 (2024): Vol. 12 No. 2 Tahun 2024
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ransum limbah roti terfermentasi probiotik terhadap penampilan broiler. Penelitian dilakukan di Farm Fakultas Peternakan Universitas Udayana, Jalan Raya Sesetan, Denpasar. Penelitian menggunakan Rancangan Acak Lengkap terdiri atas lima perlakuan empat ulangan. Kelima perlakuan tersebut terdiri atas R0 (ransum komersial tanpa limbah roti probiotik), R1 (ransum komersial 90% + 10% limbah roti terfermentasi probiotik 1% Probio-BaliTani), R2 (ransum komersial 85% + 15% limbah roti terfermentasi probiotik 1% Probio-BaliTani), R3 (ransum komersial 80% + 20% limbah roti terfermentasi probiotik 1% Probio-BaliTani) dan R4 (ransum komersial 75% + 25% limbah roti terfermentasi probiotik 1% Probio-BaliTani). Variabel yang diamati adalah konsumsi ransum, bobot badan akhir, pertambahan bobot badan dan FCR. Hasil penelitian menunjukkan konsumsi broiler pada perlakuan R0 tidak nyata lebih tinggi (P>0,05) diantara perlakuan. Pada variabel bobot badan akhir dan tambahan bobot badan perlakuan R0 nyata lebih tinggi (P<0,05) diantara perlakuan. FCR pada perlakuan R0 tidak nyata lebih rendah (P>0,05) dibandingkan R1 dan R2, namun nyata lebih rendah (P<0,05) dibandingkan R3 dan R4. Simpulan dari penelitian ini adalah penggantian ransum komersial dengan limbah roti terfermentasi probiotik sampai 25% pada broiler menurunkan penampilan broiler, namun pemberian 10% dan 15% tidak mempengaruhi FCR.
KECERNAAN DAN PRODUK FERMENTASI RUMEN (IN VITRO) RANSUM SAPI BALI INDUK DENGAN LEVEL ENERGI BERBEDA Mariani, N. P.; Suryani, N. N.
Majalah Ilmiah Peternakan Vol 19 No 3 (2016): Vol 19, No 3 (2016)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.756 KB) | DOI: 10.24843/MIP.2016.v19.i03.p01

Abstract

Penelitian bertujuan untuk mengetahui kecernaan dan produk fermentasi rumen secara in vitro ransum sapi baliinduk dengan level energi berbeda. Ransum disusun iso protein dengan level energi berbeda. Rancangan percobaanyang digunakan adalah rancangan acak lengkap (RAL) dengan empat perlakuan dan tiga ulangan. Adapunperlakuan tersebut adalah perlakuan A: ransum dengan protein 9% dan energi 2000 kkal/kg, perlakuan B: ransumdengan protein 9% dan energi 2150 kkal/kg, perlakuan C: ransum dengan protein 9% dan energi 2300 kkal/kg, danperlakuan D: ransum dengan protein 9% dan energi 2450 kkal/kg. Peubah yang diukur adalah kecernaan bahankering dan bahan organik, produk fermentasi (pH, NNH3, dan VFA total) rumen. Hasil penelitian menunjukkanbahwa kecernan bahan kering, bahan organik, pH, NNH3 dan VFA total pada fermentasi 4 jam tidak menunjukkanperbedaan yang nyata diantara perlakuan. Level energi berpengaruh terhadap kecernaan bahan kering, bahanorganik, pH, NNH3 dan VFA total pada fermentasi 24 jam. Hasil penelitian menyimpulkan bahwa kecernaan bahankering dan bahan organik, NNH3 dan VFA total tertinggi pada fermentasi 24 jam pada perlakuan B yaitu 42,87%;45,40%; 3,91mMol dan 98,18 mMol.
Co-Authors A. A. OKA A. W. Puger Afifi M. A. Anggreani Y.D.A. Asmara N.D.E.A.D.P.S.M. DESAK PUTU MAS ARI CANDRAWATI F. K., KIRANA Hendriana P. P. Y. I G. Lanang Oka Cakra I Gede Mahardika I K.M Budiana I Ketut Mangku Budiasa I Komang Budaarsa I M. Mudita I M. NURIYASA I N. S., Govinda I Putu Gede Didik Widiarta I W. Suarna I Wayan Suarna I.G. Mahardika Ida Ayu Okarini Ida Bagus Gaga Partama Kristina N. L. P. L. G. Sumardani M.S., Munir Made Dewantari Magna Anuraga Putra Duarsa Martini Hartawan N. L. G Sumardani N. L. G. Sumardani N. N. Suryani N. P. P. Wijayanti N. SURYANI N.L.G. Sumardani Ni Nyoman Suryani Ni Putu Sarini Ni Putu Trisna Windika Pratiwi Nugroho J.,N.P O. G. I., Putri Putu Cita Ayu Ramadhan R. Ranggadana I P. S. Seftyan A. D. SENTANA PUTRA SENTANA PUTRA Setiawan I P.I.B Sri Anggreni Lindawati Stradivari M. P. F. Sudarmin B. F. SURYANI. N.N T.I. Putri Taqwa R. M. Tjokorda Istri Putri Utama i K. B. A.