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All Journal Jurnal Riset Agribisnis dan Peternakan Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan
Hanung Dhidhik Arifin
Universitas Muhammadiyah Purworejo, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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Pengaruh Subsitusi Jerami Padi Fermentasi terhadap Produktifitas Kambing PE Jantan (Capra aegagrus Hirecus) Hamid Hidayat; Hanung Dhidhik Arifin; Roisu Eny Mudawaroch
Surya Agritama: Jurnal Ilmu Pertanian dan Peternakan Vol. 8 No. 1 (2019)
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Purworejo

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan jerami padi fermentasi dalam ransum terhadap konsumsi pakan, konsumsi air minum, pertambahan bobot badan, konversi dan efisiensi pakan kambing Peranakan Etawa (PE) jantan. Penelitian ini dilakukan di Desa Kali Kotes, Kecamatan Pituruh, Kabupaten Purworejo. Bahan yang digunakan adalah 12 ekor kambing Peranakan Etawa umur 10 -12 bulan, ampas tahu (AT), rumput gajah (RG) dan jerami padi fermentasi (JPF). Alat yang digunakan antaralain timbangan digital kapasitas 2 kg, timbangan gantung 50 kg, parang, alat pencacah rumput, sekop kecil, sapu dan karung. Rancangan yang dipakai adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Konsentrasi perlakuan T0 : 21% AT, 79% RG dan 0% JPF; T1 : 21% AT, 59 % RG dan 20% JPF; T2 : 21% AT, 39% RG dan 40% JPF; T3 : 21% AT, 19%RG dan 60% JPF. Parameter yang diamati konsumsi pakan, konsumsi air minum, pertumbuhan bobot badan harian, konversi dan efisiensi pakan. penelitian dilakukan selama 63 hari. Data dianalisis ANOVA dan jika ada perbedaan dilanjut dengan Duncan. Hasil subtitusi jerami padi fermentasi berpengaruh nyata terhadap PBBH kambing PE jantan. Jerami padi fermentasi mampu meningkatkan PBBH kambing PE jantan. Jerami padi fermentasi mampu digunakan sebagai subtitusi rumput gajah sampai level 20%.
Perubahan Biologis Awal Berahi Kambing Kaligesing Betina yang Disuntik Ekstrak Hipofisa dengan Level Berbeda Teguh Priatin; Faruq Iskandar; Hanung Dhidhik Arifin
Jurnal Riset Agribisnis dan Peternakan Vol. 4 No. 2 (2019)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (276.585 KB) | DOI: 10.37729/jrap.v4i2.114

Abstract

The purpose of this study was to determine the effect of different levels of pituitary extract administration on changes in vulva and cervical mucus secretion as indicators of lust for Kaligesing female goats. The research process was carried out at the Integrated Laboratory of Muhammadiyah University Purworejo and in Donorejo Village, Kaligesing District, Purworejo Regency, Central Java Province. The material used in this study was 24 Kaligesing female goats aged 2-5 years who had given birth at least once. The ingredients used are the pituitary gland and Medroxy progestagen acetate. The treatments given were T0 (injected 5 ml physiological NaCl 0.9%), T1 (injected pituitary extract 0.25 g in 5 ml physiological NaCl 0.9%) and T2 (injected pituitary extract 0.50 g in 5 ml NaCl physiological 0.9%). The experimental design used in this study was a complete randomized design subsampling (CRD) with 3 treatments and 8 replications. The parameters observed were vulva discoloration, swelling of the vulva, increase in temperature of the vulva, abundance of cervical mucus, and nerve mucus fern. The data obtained were analyzed using Chi-square and ANOVA. The results showed that the administration of pituitary extract had no effect (P> 0.05) on all parameters. Vulva color score at T0: 1, 5, 2; T1: 1, 4, 3 and T2: 0, 5, 3. The swelling of the vulva at T0, T1, and T2 is 0.350 cm, 0.375 cm, 0.387 cm. The increase in temperature at T0, T1 and T2 is 0.375 oC, 0.40 0oC, 0.56 2oC. Cervical lender abundance score at T0: 5, 2, 1; T1: 3, 3, 2, and T2: 2, 4, 2. The fern score of the cervical lender at T0: 1, 1, 4, 1, 1, 0; T1: 1, 1, 1, 5, 0, 0 and T2: 0, 0, 1, 2, 2, 3. The pituitary extract can improve the appearance of heat among treatments but is not significant (P> 0.05). Based on the results of the study, it can be concluded that: Giving pituitary extract in women Kaligesing Goat can improve the appearance of heat that is seen from changes in the color of the vulva, swelling of the vulva, increase in temperature of the vulva, the number of cervical mucus and cervical mucus fern, but not yet significant.
Aktivitas Antioksidan Dan Kualitas Organoleptik Yogurt Susu Kambing Etawa Dengan Sari Buah Bit (Beta vulgaris L.) Beni Pratama Setiawan; Jeki Mediantari Wahyu Wibawanti; Hanung Dhidhik Arifin
Jurnal Riset Agribisnis dan Peternakan Vol. 4 No. 2 (2019)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.68 KB) | DOI: 10.37729/jrap.v4i2.115

Abstract

The study aims to determine the effect of the addition of beet juice concentration according to the treatment of antioxidant activity and organoleptic quality of etawa goat milk yogurt. The process of research and organoleptic testing was carried out at the Integrated Laboratory of Muhammadiyah University Purworejo and the antioxidant activity test at a private laboratory in Yogyakarta. The material used was 5 liters of etawa goat milk, 1/2 liter beet juice and bacteria Lactobacillus bulgaricus and Streptococcus thermopilus, samples were taken of 125 plastic containers with a contents of 25 ml/sample for organoleptic tests and 20 bottles with 30 ml contents/sample for antioxidant activity test. The treatments given were S0 (0%), S5 (5%), S10 (10%), S15 (15%) and S20 (20%). The method used was a completely randomized design (CRD) with 5 treatments and 4 replications. Parameters measured were antioxidant activity and organoleptic quality (color, aroma, taste, and texture). The results showed the treatment of the concentration of the addition of beet juice was significantly different (P <0.05) on the antioxidant activity and color of yogurt but not significantly different (P> 0.05) on the aroma, taste, and texture of yogurt. The results of antioxidant activity were 17.00, 27.25, 36.17, 40.34, and 45.01. Yogurt color values ​​of 1.48, 3.16, 3.04, 4.08 and 4.60. The value of yogurt aroma is 2.40, 2.72, 2.64, 2.68 and 3.08. The value of yogurt is 1.96, 1.72, 1.88, 2.40, and 2.48. Yogurt texture values ​​of 2.68, 2.84, 3.36, 3.28 and 3.60. Beet juice can increase the value of the antioxidant activity and organoleptic quality between treatments but not too significantly (P> 0.05) on the results of organoleptic tests on the aroma, taste, and texture parameters. Further beetroot research needs to be done.
Co-Authors Beni Pratama Setiawan Faruq Iskandar Hamid Hidayat Roisu Eny Mudawaroch Teguh Priatin Wibawanti, Jeki Mediantari Wahyu