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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology JURNAL ILMU DAN TEKNOLOGI PETERNAKAN JURNAL PETERNAKAN Jurnal Ilmu Ternak Veteriner JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Zeolit Indonesia JURNAL PERTANIAN QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Sosial Humaniora JURNAL AGRONIDA Jurnal Peternakan Nusantara Indonesian Journal of Applied Research (IJAR) Bandung Conference Series: Economics Studies Jurnal Ilmiah Pangan Halal Journal of Community Service (Abdisci)

Dede Kardaya

Universitas Djuanda

Author-ID : 295601

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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PERFORMA DOMBA LOKAL YANG DIBERI RANSUM RUMPUT LAPANG DAN AMPAS TAHU YANG DIPELIHARA SECARA TRADISIONAL Metkono, OAF; Kardaya, Dede; Sudrajat, Deden
Jurnal Pertanian Vol. 2 No. 2 (2011): OKTOBER
Publisher : Universitas Djuanda

Penelitian tentang performa domba lokal yang diberi ransum rumput lapang dan ampas tahu dengan imbangan berbeda telah dilakukan selama satu bulan untuk mengetahui rasionya yang optimal untuk menghasilkan performa domba lokal terbaik. Penelitian menggunakan rancangan acak kelompok dengan perlakukan sebagai berikut: 1) 100% rumput lapang 2)25% rumput lapang + 75% ampas tahu 3) 50% rumput lapang + 50% ampas tahu, 4) 75% rumput lapang + 25% ampas tahu. Hasil penelitian mengungkapkan bahwa domba lokal yang diberi ransum 75% rumput lapang + 25% ampas tahu memperlihatkan konsumsi ransum yang sama dengan (P>0,05), konversi ransum yang lebih baik (P<0,05), dan pertambahan panjang badan yang lebih tinggi (P<0,05) daripada domba lokal yang diberi rumput lapang 100%. Lebih daripada itu, ransum 75% rumput lapang+25% ampas tahu merupakan ransum yang lebih efisien, baik secara teknis maupun ekonomis bagi ternak domba lokal betina yang dipelihara dalam kondisi tradisional.

EVALUASI KUALITAS SILASE LIMBAH SAYURAN PASAR YANG DIPERKAYA DENGAN BERBAGAI ADITIF DAN BAKTERI ASAM LAKTAT Felly, Septian; Kardaya, Dede
Jurnal Pertanian Vol. 2 No. 2 (2011): OKTOBER
Publisher : Universitas Djuanda

Penelitian tentang silase yang terbuat dari limbah sayuran pasar tradisional yang diperkaya dengan berbagai aditif dan bakteri asam laktat telah dilakukan dalam tiga bulan untuk mengungkap kualitasnya. Penelitian dirancang dalam rancangan acak kelompok enam perlakuan dan tiga ulangan. Perlakuannya terdiri atas: kulit jagung 33,33% + sawi putih 16,67% + kol 16,67% + dedak 33,33% (P1), kulit jagung 23,58% + sawi putih 16,98% + kol 16,98% + jerami 8,49% + dedak 33,96% (P2), kulit jagung 28,57% + sawi putih 28,57% + kol 14,29% + onggok 28,57% (P3), kulit jagung 25,00% + sawi putih 16,67% + kol 16,67% + jerami 8,33% + onggok 33,33% (P4), kulit jagung 33,33% + sawi putih 16,67% + kol 16,67% + pollard 33,33% (P5), dan kulit jagung 30,77% + sawi putih 15,38% + kol 15,38% + jerami 7,69% + pollard 33,33% (P6). Hasil penelitian menunjukkan kualitas fisik silase yang diperkaya dengan dedak, onggok dan pollard memperlihatkan tekstur yang padat, beraroma khas, tidak berjamur dan berwarna hijau kekuningan hingga kecoklatan. Semua perlakuan menghasilkan kisaran pH silase yang berkualitas baik (3,2-4,2). Kandungan asam laktat yang dihasilkan silase yang mengandung dedak padi nilainya lebih tinggi bila dibandingkan silase beraditif onggok dan pollard. Populasi BAL pada silase yang mengandung onggok memiliki jumlah bakteri asam laktat yang relatif lebih banyak dibandingkan silase yang mengandung dedak padi dan pollard.

PHYSICAL AND CHEMICAL QUALITIES OF FROZEN BEEF WITHIN DIFFERENT THAWING METHOD Diana, C; Dihansih, Elis; Kardaya, Dede
Jurnal Pertanian Vol. 9 No. 1 (2018): APRIL
Publisher : Universitas Djuanda

Different thawing metods were applied to frozen beef in order for evaluating both the physical and chemical qualities. The study used a completely randomized design with six treatments as follow:1) fresh beef as control, 2) frozen beef allowed at room temperature (27-300C) until internaltemperature of beef reached 00C (became unfrozen), 3) Frozen beef thawed at refrigerator temperature, i.e. 8-100C, 4) Frozen beef thawed at running water which its temperature range within 25-280C, 5) Frozen beef thawed by boiling water (1000C), and 6) Frozen beef thawed by hot water (<1000C). Every treatment was made in three replicates. Results of the study repealed that frozen beef thawed by running water, hot water, or boiling water resulted in better physical qualities than the one thawed by refrigerator temperature (P<0.05). All thawing methods did not significantly affect on chemical qualities of the beef (P>0.05). Moreover, all frozen beef showed similar chemical qualities to the fresh beef.

PERFORMA ITIK AFKIR YANG DIBERI TEPUNG DAUN ASAM GELUGUR DALAM RANSUM KOMERSIAL DAN RANSUM NONKONVENSIONAL TERFERMENTASI Wahyuni, Dewi; Dihansih, Elis; Kardaya, Dede
Jurnal Pertanian Vol. 11 No. 1 (2020): APRIL
Publisher : Universitas Djuanda

Tujuan penelitian ini adalah mengetahui adanya interaksi antara dosis pemberian tepung asam gelugur dan jenis ransum yang diberikan terhadap performa. Ternak yang digunakan adalah 16 ekor itik afkir umur 72 minggu. Metode penelitian yang digunakan adalah metode Rancangan Acak Lengkap (RAL) Pola Faktorial 2x2, yang menjadi faktor A yaitu dosis pemberian tepung daun asam yang terdiri dari dua level perlakuan (0 dan 6%), sedangkan faktor B yaitu jenis pakan yang diberikan yang terdiri dari dua level perlakuan (ransum komersial dan ransum nonkonvensional terfermentasi). Parameter yang digunakan dalam penelitian, antara lain: pertambahan bobot badan, konsumsi ransum, konversi pakan dan mortalitas. Hasil penelitian menunjukkan tidak terdapat interaksi antara dosis pemberian tepung dan jenis ransum terhadap performa itik afkir. Pemberian dosis tepung daun asam maupun pemberian jenis ransum tidak berpengaruh nyata (P > 0,05) terhadap pertambahan bobot badan, konsumsi, konversi itik afkir. Nilai mortalitas pada penelitian ini adalah 0% dengan kata lain tidak terdapat kematian untuk semua perlakuan. Kesimpulan penelitian ini adalah pemberian sampai level 6% tepung daun asam gelugur dalam pakan nonkonvensional terfermentasi dan pakan komersial tidak menurunkan performa itik afkir.

External and Internal Quality of the Quail Eggs Fed Ration with Different Level of Metabolizable Energy and Protein Sudrajat, Deden; Wahyuni, Dewi; Nur, Hanafi; Kardaya, Dede
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Quail eggs are a source of animal protein that the public can consume. In addition to the low price, eggs also contain nutrients needed by the body. So it is necessary to pay attention to the quality of the eggs before consuming them. Egg quality that can be assessed is derived from internal and external quality. The quality of the eggs is influenced by various factors, including the content of the ratio given, especially the energy-protein balance of the feed. This study aimed to assess the external and internal quality of quail eggs with different protein and energy levels. The research was carried out for 42 days in the poultry house of the Animal Husbandry Study Program, Faculty of Agriculture, Djuanda University. The feed ingredients formulated in this study as the basic ration were yellow corn, fine bran, soybean meal, fish meal, premix, DCP, CaCO3, CPO, and Cr-O. The design used was a completely randomized design (CRD) with four treatments and four replications with six quails per cage unit. The research data were analyzed by analysis of variance (ANOVA) if the data showed significantly different results (P<0.05), followed by Duncan's test. The variables observed in this study were egg weight, shell weight, percentage of eggshell weight, eggshell thickness, egg index, egg white weight, egg yolk weight, egg white weight percentage, egg yolk weight percentage, Haugh unit (HU). The results showed that the balance of energy and protein differences were not significantly different in all variables. Based on the research results, it can be concluded that the quail ration with the balance of protein 17% and metabolizable energy 2800 kcal/kg has been able to maintain the internal and external quality of eggs in quail and produce standard egg quality.Keywords: protein energi balance; egg white, yolk, haugh unit

Pendampingan Desain Kemasan Produk Keripik Moring di UMKM Banjarwangi-Bogor Iznilillah, Wilna; Kardaya, Dede; Haris, Helmi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 1 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i1.9830

Zevana Bogor merupakan Usaha Mikro Kecil dan Menengah (UMKM) yang berlokasi di Kampung Cibolang, Desa Banjarwangi, Kecamatan Ciawi, Kabupaten Bogor yang bergerak di bidang makanan ringan berupa keripik moring. Moring merupakan singkatan dari cimol kering alias bahan cimol yang digoreng kering hingga menyerupai keripik. Keripik Moring merupakan makanan ringan khas dari daerah Garut, terbuat dari bahan dasar tepung tapioka dan tepung terigu. Tujuan pelaksanaan kegiatan ini adalah untuk mempelajari aspek pengemasan melalui pendampingan perbaikan desain pengemasan. Dеsаin kemasan merupakan аspеk pеmbеntukаn citrа produk dan totаlitаs kеistimеwааn yаng mеmpеngаruhi daya pеnаmpilаn dаn fungsi suаtu produk. Metode yang digunakan pada kegiatan ini adalah pendampingan pengemasan khususnya perbaikan desain kemasan dan melengkapi pelabelan meliputi terjun langsung, pengamatan dengan melihat langsung aktivitas di lapangan disertai wawancara, pencatatan, analisa data, diskusi dan telaah pustaka. Hasil pendampingan perbaikan desain pengemasan yang telah dilakukan bahwa desain kemasan sudah diperbaharui dengan mencantumkan nomor sertifikat halal terbaru.

Pengawasan Mutu Proses Produksi Keripik Moring di UMKM Banjarwangi-Bogor Iznilillah, Wilna; Kardaya, Dede; Haris, Helmi
Jurnal Ilmiah Pangan Halal Vol. 4 No. 2 (2022): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v4i2.9899

Zevana Bogor merupakan Usaha Mikro Kecil dan Menengah (UMKM) yang berlokasi di Kampung Cibolang, Desa Banjarwangi, Kecamatan Ciawi, Kabupaten Bogor yang bergerak di bidang makanan ringan berupa keripik moring. Moring merupakan singkatan dari cimol kering alias bahan cimol yang digoreng kering hingga menyerupai keripik. Keripik Moring merupakan makanan ringan khas dari daerah Garut, terbuat dari bahan dasar tepung tapioka dan tepung terigu. Tujuan pelaksanaan kegiatan ini adalah untuk mempelajari aspek pengawasan mutu melalui pendampingan pengawasan mutu mulai dari bahan baku, bahan penunjang, proses produksi, produk akhir, dan pengepakan atau kemasan. Pengawasan mutu adalah serangkaian tindakan untuk mempertahankan atau memperbaiki kualitas dari produk yang dihasilkan agar cocok dengan spesifikasi produk yang ditetapkan. Metode yang digunakan pada kegiatan ini adalah pendampingan pengawasan mutu khususnya bahan baku, bahan penunjang, proses produksi, produk akhir, dan pengepakan atau kemasan meliputi terjun langsung, pengamatan dengan melihat langsung aktivitas di lapangan disertai wawancara, pencatatan, analisa data, diskusi dan telaah pustaka. Hasil pendampingan yang telah dilakukan bahwa pengawasan mutu yang mencakup bahan baku, bahan penunjang, proses produksi, produk jadi, dan pengepakan atau kemasan yang digunakan sudah dalam keadaan baik.

Pengaruh Penambahan Tepung Serai Wangi (Cymbopogon nardus L.) sebagai Imbuhan Pakan dalam Ransum terhadap Performa Ayam Jowo Super (Joper) Zaidan, Muhammad Nahar; Sudrajat, Deden; Kardaya, Dede
Jurnal Pertanian Vol. 15 No. 2 (2024): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v15i2.13905

Ayam Joper stands for Ayam Jowo Super or often known by the public as Ayam Kampung Super. Joper chicken is the result of a cross-breed between male native chickens and laying hens. The Citronella plant is a type of plant from the grass family with bioactive substances, namely essential oils, citronella, geraniol, citral, eugenol, cadine, and cadinol which have the potential to become feed additives. The purpose of this study was to examine the effect of the addition of citronella meal (Cymbopogon nardus L.) as a feed additive in the ration on the performance of Joper. This research was conducted for 63 days from July 26 to September 26, 2023, located in Padasuka Village, Ciomas, Bogor. This study used Joper chickens with an average initial body weight of 34.9 ± 2.71 grams. The design model used in this study is a completely randomized design (CRD) consisting of 5 treatments 4 replicates, each replicate has 5 Joper chickens. The treatments given were R0 = basic ration without the addition of 0% citronella meal, R1 = basic ration with the addition of 2% citronella meal, R2 = basic ration with the addition of 4% citronella meal, R3 = basic ration with the addition of 6% citronella meal, R4 = basic ration with the addition of 8% citronella meal. The results showed that the addition of citronella meal as a feed additive in the ration had an effect (P<0.05) on increasing ration consumption, maintaining body weight gain, and reducing the feed conversion ratio of Joper chickens. The conclusion of this study is the addition of citronella meal in a ration of as much as 6% gives the best results on ration consumption and body weight gain while the addition of citronella meal in the ration as much as 8% the best result on feed conversion ration in week 3 and 7.

PENGARUH SUBSTITUSI TEPUNG IKAN DENGAN TEPUNG MAGGOT DALAM PAKAN TERHADAP PERFORMA AYAM MERAWANG Prasetyo, Vian Eko; Kardaya, Dede; Wahyuni, Dewi
Jurnal Peternakan Nusantara Vol. 10 No. 2 (2024)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v10i2.13130

Fish meal is a protein source feed ingredient in poultry rations but the availability of fish meal is still limited. Maggot Black Soldier Fly (BSF) can be utilized as an alternative feed to replace fish meal because it has a protein content from 40-50%. The research was conducted at Papidoka Farm (Caringin-Bogor) from October-November 2023. This study used 60 merawang chickens on 9 weeks old with body weight of 721.8±68.6 g. The study used a Completely Randomized Design (CRD) with 5 treatments and 4 replicates for each treatment. The test results were analyzed using SPSS 2023 for analyses of variance (ANOVA) and Duncan's test. The treatments were as follows: P0 = 0% maggot meal + 10% fish meal, P1 = 2.5% maggot meal +7.5% fish meal, P2 = 5% maggot meal + 5% fish meal, P3 = 7.5% maggot meal + 2.5% fish meal, P4 = 10% maggot meal + 0% fish meal. The observed variables were body weight, body weight gain, feed consumption, feed conversion, mortality, Feed cost per gain (FC/G), and income over feed cost (IOFC). The results of the analysis of variance showed that the substitution of fish meal with maggot meal in merawang chickens had no significant effect (P>0.05) in body weight, body weight gain, feed consumption, and feed conversion. It was concluded that the substitution of fish meal with maggot meal at the level of 2.5% - 10% could not increased the performance of merawang chickens in body weight, body weight gain, feed consumption, and feed conversion.

Persentase Karkas Ayam Kampung Joper (Jowo Super) Yang Diberi Tepung Serai Wangi (Cymbopogon Nardus) Dalam Ransum Permadi, Aditia; Anggraeni; Kardaya, Dede
Jurnal Peternakan Nusantara Vol. 11 No. 1 (2025)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v11i1.13123

Citronella is a plant from the grass family that has active compounds, namely antibiotics and antioxidants, so it has the potential to be used as a feed additive. The purpose of this study was to examine the effect of giving citronella meal (Cymbopogon nardus) in rations on the percentage of Joper chicken carcasses. This study used a complete randomized design (CRD) with 5 treatments and 4 replicates, where each replicate consisted of five Joper chickens. This data was analyzed by Anova and continued with Duncan Multiple Range-Test, if applicable. The treatments consisted of 1) R0= No provision of citronella meal in the ration, 2) R1= Provision of 2% citronella meal in the ration, 3) R2= Provision of 4% citronella meal in the ration, 4) R3= Provision of 6% citronella meal in the ration, and 5) R4= Provision of 8% citronella meal in the ration. The variables observed in this study were slaughter weight, carcass weight, carcass percentage, chest percentage, thigh percentage, wing percentage, and back percentage. The results of this study showed that giving citronella meal in rations up to 6% (as fed basis, w/w) had a significant effect (P<0.05) on slaughter weight, carcass weight, carcass percentage. Feeding 8% citronella meal showed a significant effect (P<0.05) on the back percentage of Joper chicken. The use of citronella in Joper chickens is limited to 8%, because it is high in fiber (34-36%). The addition of citronella meal up to level 6% in the ration increased weight, carcass weight, carcass percentage, and the 8% of citronella meal increased the back percentage of Joper chicken.

Co-Authors . Zubir A Parakkasi A. Parakkasi abas, abas Abas, Abas Abdullah Baharun Amril, La Ode Anak Agung Istri Sri Wiadnyani Anggraeni Anggraeni Anggraeni Annisa Rahmi Arifah Rahayu Arti Yoesdiarti Aulia, Eneng Aulia, Eneng Baharun, Abdulah Bimantoro, Danudyo Bimantoro, Danudyo D Sudrajat Deden Sudrajat Diana, C Diana, C Didi Rudiansyah E Dihansih Efendi, Muhammad Ratib Efendi, Muhammad Ratib Elis Dihansih Elis Dihansih Fadila, Ulfa Fadilla, Audry Fauzan, Dhifa Hilmi Felly, Septian Felly, Septian H.M Winugroho H.M. Winugroho Hanafi Nur Helmi Haris Heryani, Ety Heryani, Ety Imam Firmansyah Jatmiko Jatmiko Jatmiko K.G Wiryawan K.G. WIRYAWAN kapriani, julianti kapriani, julianti Kusbiyantari, Asri Kusbiyantari, Asri M. Purba M. Winugroho malik, burhanudin Malik, Burhanudin maryani, Ade maryani, Ade Metkono, OAF Metkono, OAF Mochamad Yusuf Alsagaff Mohamad Ali Fulazzaky Mohammad Winugroho, Mohammad muhidin, asep muhidin, asep Nasution, Al humam Nur Kholis Naufaliah N Niken Ulupi Permadi, Aditia pranata, anta pranata, anta Prasetyo, Vian Eko Pujiharyanto, Agung Raden Mohamad Herdian Bhakti ramdani, ilham ramdani, ilham Resti Yeksyastuti Ristika Handarini Rohimah, Irma Rohimah, Irma Sahroji, Sahroji Sahroji, Sahroji SFS Puteri Subandriyo . Supriyati . Suryahadi (Suryahadi) T Toharmat T. N. Ralahalu Tanjung, Aryo Saputra Tarigan, Novitri Wahyan, Dwiki Tri Satya Wahyan, Dwiki Tri Satya Wilna Iznilillah Wini Nahraeni Yulistiani D Zaidan, Muhammad Nahar

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