Article Per Year (5 Year)
p-Index From 2020 - 2025
3.267
P-Index
This Author published in this journals
All Journal Jurnal Sain Peternakan Indonesia Wahana Peternakan Buletin Peternakan Tropis (Bulletin of Tropical Animal Science)
Desia Kaharuddin
Laboratorium Jurusan Peternakan Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Performa, Kualitas Karkas dan Persentase Organ Dalam Itik, Entok dan Tiktok Kususiyah, Kususiyah; Kaharuddin, Desia; Hidayat, Hidayat; Akbarillah, Tris
Buletin Peternakan Tropis Vol. 3 No. 1 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.3.1.42-49

Abstract

ABSTRACTThis study aimed to evaluate the performance, carcass quality, and the percentage of organs in ducks, Manila duck and tiktok. This study used a completely randomized design with 3 treatments and 6 replications in each treatment. The three species used as treatments were Mojosari duck, Manila duck and tiktok. At 2 weeks of age, each species was kept in individual battery cages until 10 weeks of age. The feed used contained 18% protein and 2992 kcal/kg energy. After 10 weeks of age, 6 samples were taken from each treatment for data collection. The variables measured were the percentage of carcass and carcass parts, meat bone ratio, percentage of internal organs, abdominal fat, breast meat protein, breast meat fat, breast meat cholesterol, coocking loss and drip loss. The results showed that species had no significant effect (P>0.05) on feed intake and coocking loss, but had significantly (P<0.05) effect on weight gain, feed conversion ratio, carcass percentage and carcass parts, meat bone ratio, abdominal fat, breast fat, breast meat cholesterol, percentage of internal organs and drip loss. It can be concluded that the performance of Manila ducks was better than Mojosari ducks and tiktok. The carcass percentage and drip loss of tiktok was higher than Manila ducks and Mojosari ducks. Manila ducks contained lower abdominal fat, meat fat and cholesterol, but relatively contained the same meat protein.Key words: Performance, carcass quality, fat, cholesterol, Mojosari duck, Manila duck, tiktokABSTRAKPenelitian ini bertujuan untuk mengevaluasi performa, kualitas karkas, dan persentase organ dalam Itik, Entok dan Tiktok. Penelitian menggunakan Rancangan acak lengkap dengan 3 perlakuan dan 6 ulangan pada setiap perlakuan. Tiga spesies yang digunakan sebagai perlakuan adalah Itik Mojosari, Entok dan Tiktok. Pada umur 2 minggu, masing-masing spesies dipelihara pada kandang batterai individu sampai umur 10 minggu untuk diambil data performanya. Pakan yang digunakan mengandung protein 18 % dan energi 2992 kkal/kg. Setelah umur 10 minggu, masing-masing perlakuan diambil sampel sebanyak 6 ekor untuk pengambilan data persentase karkas dan bagian-bagian karkas, meat bone ratio (MBR), persentase organ dalam, lemak abdomen, protein daging dada, lemak daging dada, cholesterol daging dada, coocking loss dan drip loss. Hasil penelitian menunjukkan bahwa spesies berpengaruh tidak nyata (P>0,05) terhadap konsumsi ransum, dan coocking loss, tetapi berpengaruh nyata (P<0.05) terhadap pertambahan berat badan, konversi ransum, persentase karkas dan bagian-bagian karkas, MBR, lemak abdomen, lemak daging dada, cholesterol daging dada, persentase organ dalam dan drip loss. Dapat disimpulkan bahwa performa Entok lebih baik dibanding Itik dan Tiktok. Persentase karkas dan drip loss Tiktok lebih tinggi dibanding Itik dan Entok. Entok mengandung lemak abdominal, lemak daging dan kolesterol daging yang lebih rendah, tetapi mengandung protein daging relative sama dengan Itik dan Tiktok.Kata kunci: Performa, mutu karkas, lemak, cholesterol, itik, entok, tiktok
Pengaruh Penggunaan Tepung Daun Indigofera dalam Ransum terhadap Kualitas Telur Puyuh Badri, Misbahul; Warnoto, Warnoto; Kaharuddin, Desia
Buletin Peternakan Tropis Vol. 3 No. 1 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.3.1.75-80

Abstract

ABSTRACTThe aim of the study was to evaluate the effect of using Indigofera arrecta leaf meal in the diet on the quality of quail eggs using a Completely Randomized Design (CRD) with 4 treatments, 6 replications, each replication consisting of 10 quails. The treatments included P0 (0%) Indigofera arrecta leaf powder in the diet as a control, P1 (7.5%), P2 (10%), and P3 (12.5%). Observations of egg quality were carried out at 8 weeks of age, including yolk color, yolk index, albumen index, shell thickness and Haugh Unit of 240 eggs taken randomly from each treatment. The results showed that the use of Indigofera arrecta leaf flour 10% and 12.5% in the ration could improve the quality of yolk color and thickness of quail egg shells. Based on the results of the study, it can be concluded that the use of indigofera leaf flour (Indigofera arrecta) at a level of 10% to 12.5% can increase yolk color and shell thickness.Key words: Quails, Indigofera leaves, egg qualityABSTRAKPenelitian bertujuan untuk mengevaluasi pengaruh penggunaan tepung daun Indigofera arrecta dalam ransum terhadap kualitastelur puyuh menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan, 6 ulangan, setiap ulangan terdiri 10 ekor puyuh. Perlakuan meliputi P0 (0%) tepung daun Indigofera arrecta dalam ransum sebagai kontrol, P1 (7,5%), P2 (10%), dan P3 (12,5%). Pengamatan kualitas telur dilakukan saat puyuh umur 8 minggu meliputi warna yolk, indeks yolk, indeks albumen, tebal kerabang dan Haugh Unit terhadap 240 butir telur yang diambil secara acak dari setiap perlakuan. Hasil penelitian menunjukkan penggunaan tepung daun Indigofera arrecta 10% dan 12,5% dalam ransum dapat meningkatkan kualitas warna yolk dan tebal kerabang telur puyuh. Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan tepung daun indigofera (Indigofera arrecta ) level 10% sampai 12,5% dapat meningkatkan warna yolk dan tebal kerabang.Kata kunci: Puyuh, Tepung daun Indigofera, kualitas telur. 
Suplementasi Tepung Kunyit (Curcuma domestica) dalam Ransum Terhadap Karakteristik Organoleptik Telur Ayam Ras Romadoni, Muhammad Iqbal; Kaharuddin, Desia; Kususiyah
Buletin Peternakan Tropis Vol. 3 No. 2 (2022)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.3.2.129-135

Abstract

This study aimed to evaluate the effect of turmeric flour supplementation in the ration on the organoleptic characteristics of purebred chicken eggs.  Forty chickens aged 36 weeks were randomly distributed into four treatments, each treatment consisting of 10 tests, with a  Complete Randomized Design.  Treatment (P0) without turmeric flour supplementation, the other treatment was turmeric flour supplementation successively P1: 0.75%;  P2:  1.50% and P3:  2.25%. The variables observed included the color of the yolk, taste, aroma (smell), and texture of the egg that had been boiled. Observation of the organoleptic characteristics of eggs is carried out in the ninth week after the administration of turmeric flour.  The data obtained are tabulated and further discussed descriptively. The results showed that turmeric flour supplementation in the ration against the egg yolk color score ranged from 3.35-3.70, taste 3.18-3.34, smell/aroma 3.14-3.20, and texture 3.08-3.17. Based on the results of the study, it can be concluded that turmeric flour supplementation (Curcuma domestica) up to the level of 2.25% in the ration is only able to improve the color characteristics of the yolk from a bit like to like but does not decrease the taste characteristics, aroma/smell and texture of purebred chicken eggs after boiling.   Key words: Supplementation, Turmeric Flour, Organoleptic Characteristics    ABSTRAK Penelitian ini bertujuan mengevaluasi pengaruh suplementasi tepung kunyit dalam ransum terhadap karakteristik organoleptik telur ayam ras.  Ayam umur 36 minggu (46 ekor) didistribusikan secara Acak ke dalam empat perlakuan, masing-masing perlakuan terdiri 10 ulangan, dengan Rancangan Acak Lengkap (RAL). Perlakuan (P0) tanpa suplementasi tepung kunyit, perlakuan lainnya adalah suplementasi tepung kunyit berturut-turut  P1: 0,75%; P2 : 1,50% dan P3 : 2,25%. Variabel yang diamati yaitu warna kuning telur, rasa, aroma (bau), dan tekstur telur yang sudah direbus. Pengamatan karakteristik organoleptik  telur dilakukan pada minggu ke sembilan setelah pemberian tepung kunyit. Data yang diperoleh ditabulasi, dibahas secara deskriptif. Hasil penelitian menunjukkan bahwa suplementasi tepung kunyit dalam ransum terhadap skor  warna kuning telur berkisar 3,35-3,70, rasa 3,18-3,34, bau/aroma 3,14-3,20, dan tekstur 3,08-3,17. Berdasarkan hasil penelitian dapat disimpulkan bahwa suplementasi tepung kunyit (Curcuma domestica) sampai level 2,25% dalam ransum hanya mampu meningkatkan karakteristik warna kuning telur dari agak suka menjadi suka tetapi tidak menurunkan karakteristik  rasa, aroma/bau dan tekstur telur ayam ras setelah direbus.  
Pengaruh Pemberian Tepung Limbah Wortel terhadap Kualitas Telur Puyuh Warnoto; Kaharuddin, Desia; Wahyuni, Diyen Sri
Buletin Peternakan Tropis Vol. 4 No. 1 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.1.88-92

Abstract

This research aims to evaluate the effect of using carrot waste powder (Daucus carota.L) on the quality of quail eggs. The research used Completely Randomized Design, and 160 quails aged 35 days were distributed into 4 treatment with 5 replications. The Treatment consisted of P0: control, P1: used 5% carrot waste powder, P2: used 10% carrot waste powder, P3: used 15% carrot waste powder. The data were analyzed variance, It they were significant effect it was further tested by DMRT. The research showed that the used of 5%-15% carrot waste powder in the ration had a significant effect on improving increased yolk color, while the yolk index, albumen index, haugh unit and shell thickness had not significant and did not decrease. In conclusion, carrot waste  powder  could be used until 15%.   Key words: Quail, carrot waste powder, egg quality.   ABSTRAK Penelitian bertujuan untuk mengevaluasi pengaruh penggunaan tepung limbah wortel   terhadap kualitas telur puyuh. Penelitian menggunakan  Rancangan Acak Lengkap (RAL), menggunakan 160 ekor puyuh berumur 55 hari yang didistribusikan dalam 4 perlakuan dengan 5 ulangan. Perlakuan  terdiri P0: kontrol (tanpa tepung limbah wortel), P1: Penggunaan tepung limbah wortel 5%, P2: Penggunaan tepung limbah wortel 10%, P3: Penggunaan tepung limbah wortel 15%. Hasil penelitian menunjukkan bahwa penggunaan tepung limbah wortel level 5%, 10% dan 15% dalam ransum berpengaruh nyata (P<0,05) memperbaiki warna yolk, sedangkan pada indeks yolk, indeks albumen, haugh unit dan tebal kerabang tidak berpengaruh nyata (P>0,05). Jadi, penggunaan tepung limbah wortel sampai dengan 15% meningkatkan warna yolk tanpa menurunkan indeks yolk, indeks albumen, haugh unit dan tebal kerabang..   Kata kunci: tepung limbah wortel, kualitas telur Hasil penelitian menunjukkan bahwa penggunaan tepung limbah wortel level 5%, 10% dan 15% dalam ransum berpengaruh nyata (P<0,05) memperbaiki warna yolk, sedangkan pada indeks yolk, indeks albumen, haugh unit dan tebal kerabang tidak berpengaruh nyata (P>0,05). Disimpulkan bahwa penggunaan tepung limbah wortel dalam ransum level 5% sampai15% meningkatkan warna yolk dan tidak menurunkan indeks yolk, indeks albumen, haugh unit dan tebal kerabang.
The Effect of Moringa Leaf Flour in Rations on Male Quail Performance: Pengaruh Tepung Daun Kelor dalam Ransum terhadap Performa Puyuh Jantan Sari, Vera Ateka; Kaharuddin, Desia; Santoso, Urip
Buletin Peternakan Tropis Vol. 6 No. 1 (2025)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.6.1.51-56

Abstract

This study aims to evaluate the use of moringa leaf flour on the growth of male quail. The design used in this study was a Completely Randomized Design with 4 treatments, 5 replications and each replication consisted of 8 quails. The four treatments were rations without Moringa leaf flour (P0); 5% Moringa leaf flour (P1); 10% Moringa leaf flour (P2) and 15% moringa leaf flour (P3). The findings indicated that the inclusion of moringa leaf flour did not significantly influence feed intake, weight, or feed conversion ratio (P>0.05), but it did have a significant impact (P<0.05) on the body weight and weight gain of male quail. Thus, Moringa leaf flour can be given as much as 10% without reducing the performance of male quails
Addition of Moringa Leaf Flour (Moringa oleifera L) in Rations on the Quality of Quail (Coturnix coturnix japonica) Eggs Fenita, Yosi; Kaharuddin, Desia; Nurmeiliasari, Nurmeiliasari; Azis, Arif Rahman; Harlena, Yepi
Jurnal Sain Peternakan Indonesia Vol 20 No 2 (2025)
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jspi.id.20.2.105-110

Abstract

This study aims to evaluate the use of moringa leaf flour (Moringa oleifera L) in rations on the quality of quail eggs. The researchers designed four treatments and five replications: P0, a ration without the use of Moringa leaf flour (control); P1, a ration containing 5% Moringa leaf flour; P2, a ration containing 10% Moringa leaf flour; and P3, a diet containing 15% Moringa leaf meal. These were analysed using ANOVA. The results showed that the use of Moringa leaf flour up to 15% had a significant effect (P<0.05) on yolk color but had no significant impact (P>0.05) on egg weight, yolk index, albumen index, haugh unit, shell weight, and thick shell. Based on the research results, incorporating Moringa leaf flour into rations up to 15% can enhance yolk colour without reducing egg weight, yolk index, albumen index, Haugh units, shell weight, and shell thickness.
Co-Authors Aprilinita, Widia Arif Rahman Azis Badri, Misbahul Harlena, Yepi Hidayat Hidayat Kumalasari, Widia Kususiyah Kususiyah Kususiyah Marlya, Okta Nurmeiliasari Pratama, Rohfiko Pajri Romadoni, Muhammad Iqbal Saputra, Mulya Adi Sari, Mariati Komala Sari, Vera Ateka SEPTIANA SEPTIANA Surnoto, Aditya Ananda Dwi Susanto, Jepri Tris Akbarillah Urip Santoso Wahyuni, Diyen Sri Warnoto Warnoto Warnoto Yosi Fenita