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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Pastura; Journal Of Tropical Forage Science Jurnal Peternakan Tropika Journal of Veterinary and Animal Sciences
A. W. Puger
Fakultas Peternakan Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Veterinary Other

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PENGARUH PENGGANTIAN RANSUM KOMERSIAL DENGAN TEPUNG KULIT KECAMBAH KACANG HIJAU DIFERMENTASI TERHADAP POTONGAN KARKAS KOMERSIAL ITIK BALI Purnawan I K. A.; A. W. Puger; E. Puspani
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Mung bean sprouts peel is part of the mung bean sprouts that are not utilized and wasted. This study aims to determine the effect of replacing commercial rations with fermented mung bean sprouts peel flour on commercial pieces of male bali duck carcass. This study uses a completely randomized design (CRD) with three treatments and five replications. The treatment given is; P0 (CP 511 commercial ration of 100%), P1 (12.5% ??replacement of commercial rations with fermented mung bean sprouts peel flour) and P2 (substitute 25% of commercial rations with fermented mung bean sprouts peel flour). The variables observed in this study were the percentage of chest, percentage of upper thigh, percentage of lower thigh, percentage of wing, percentage of back. The results showed that replacing up to 25% of the commercial ration with flour of fermented mung bean sprout peel (P2) decreased chest percentage by 12.27% (P <0.05 raising upper thigh percentage by 13,92% (P <0.05 ) and lower thighs 12.08% (P <0.05) and had no significant effect (P> 0.05) on wing percentage and back percentage compared to P0. Based on the results of the study, it can be concluded that the replacement of commercial rations with flour of fermented mung bean sprouts peel by up to 25% decreases the percentage of the chest, increases the percentage of lower thighs and upper thighs but has no effect on the percentage of wings and backs Keywords: Mung bean sprout peel, bali duck, fermentation, commercial carcass pieces.
Performans Ternak Kelinci Lokal ( Lepus nigricollis ) yang Diberi Level Konsentrat Berbeda dengan Pakan Dasar Limbah Daun Wortel (Daucus carota L.) Pertiwi I G. N. S. D.; A. W. Puger; I M. Nuriyasa
Jurnal Peternakan Tropika Vol 6 No 3 (2018)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Research on the performance of local rabbits fed concentrate at different levels with carrot leaf base feed was conducted in Dajan Peken Village, Tabanan Subdistrict, Tabanan Regency were reread for 12 weeks. The design used in this research was a randomized block design, with five replications and used 20 unit object. The rabbits were allocated randomly into four treatments, namely rabbits is fed without concentrate (R0), concentrate of 15 g/head/day (R1), concentrate of 30 g/head/day (R2), concentrate of 45 g/head/day (R3). Carrots leaf and water fed ad_libitum. Results of the research, it was found that the rabbits with treatment of R3 consume least carrot leaf and consume more concentrate, so that weight gain and the body weight are the highest (p<0,05), while the obtained FCR is not significantly different from the other treatments. Performance of local rabbits fed control rations plus concentrate 45 g/head/day (R3) showed higher results from treatment of R0 (without concentrate) and the others treatments. Keywords: Local rabbits, concentrate, carrot leaf, performance
PENGARUH SUPLEMENTASI MULTI NUTRIENT BLOCK TERHADAP PENAMPILAN KELINCI BETINA LOKAL (Lepus negricollis) Wiguna I G. D. A.; I M. Nuriyasa; A. W. Puger
Jurnal Peternakan Tropika Vol 5 No 2 (2017)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the effect of Multi Nutrient Block (MNB) supplementation on the performance of local female rabbits given ground grass feedstock. A randomized block design with four treatments and five blocks as replicates was used in this study, the treatment was a local female rabbit fed field grass onlyas control (R0), a control feed supplemented by MNB 15 g/head/day (R1), a control feedsupplemented MNB 30 g/head/day (R2), control feedsupplemented MNB 45 g/head/day (R3). The observed variabel wasl body weight, weight gain, grass consumption, MNB consumption, total consumption, energy consumption, crude protein intake, and feed conversion. The results showed that the higher the supplementation of MNB, the higher the final body weight, weight gain, MNB consumption, total consumption, energy consumption, and consumption of crude protein but reduced grass consumption compared with treatment without MNB supplementation (R0). It can be concluded that increasing multi nutrient block supplementation from 15g/head/day to 45g/head/day results in the performance of local female rabbit (Lepus nigricollis) also increased. Keywords: Performances, rabbit, multi nutrient block, field grass
PENGARUH DAUN PEPAYA (Carica papaya L) TERFERMENTASI DI DALAM RANSUM TERHADAP PENAMPILAN AYAM KAMPUNG (Gallus domesticus) Prayoga I M. Y.; A.W. Puger; I P. A. Astawa
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of fermented papaya leaves in the ration on the performance of kampung chickens. The design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications, each replication consisting of 3 kampung chickens. The treatments given were, P0 (rations without fermented papaya leaves), P1 (rations containing 10% fermented papaya leaves), P2 (rations containing 15% fermented papaya leaves), P3 (rations containing 20% ??fermented papaya leaves). The variables observed included ration consumption, initial body weight, final body weight, body weight gain, feed conversion ratio (FCR). Data were analyzed by analysis of variance, if there is a significant difference between treatments (P <0.05). ), then Duncan's multiple range test was carried out. The results showed that rations containing 10% fermented papaya leaves (P1), rations containing 15% fermented papaya leaves (P2), and rations containing 20% ??fermented papaya leaves (P3), were able to significantly increase (P<0.05) final body weight, weight gain and feed coverage ratio (FCR) but not significantly different (P> 0.05) in the consumption of the ration compared to the control treatment (P0). It can be concluded that up to 15% ??fermented papaya leaves can improve the performance. Keywords: growth, free-range chicken, fermented papaya leaves
Pengaruh Penggantian Tepung Ikan Dengan Tepung Keong Mas Dalam Ransum Terhadap Potongan Karkas Komersial Itik Bali Jantan Resla M. S.; A. W. Puger; I M. Nuriyasa
Jurnal Peternakan Tropika Vol 7 No 2 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggantian tepung ikan dengan tepung keong mas dalam ransum terhadap potongan karkas komersial itik bali jantan umur 10 minggu. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan lima perlakuan dan setiap perlakuan terdiri dari empat ulangan. Setiap ulangan terdiri dari satu ekor itik. Perlakuan tersebut adalah perlakuan R0 sebagai kontrol (penggunaan 15% tepung ikan dalam ransum tanpa tepung keong mas), sedangkan R1, R2, R3 dan R4 mengandung tepung keong mas masing-masing 25%, 50%, 75% dan 100% sebagai pengganti tepung ikan. Variabel yang diamati dalam penelitian ini adalah berat hidup, persentase karkas dan persentase potongan karkas komersial. Hasil penelitian menunjukkan bahwa penggantian tepung ikan dengan tepung keong mas dalam ransum terhadap berat hidup, persentase karkas dan persentase potongan karkas komersial itik bali jantan dengan pemberian 25%, 50%, 75% dan 100% tidak berbeda nyata (P>0,05) daripada R0. Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan tepung keong mas pada ransum dapat menggantikan keseluruhan penggunaan tepung ikan dan tidak mempengaruhi potongan karkas komersial itik bali jantan umur 10 minggu. Kata Kunci: Potongan Karkas Komersial Itik, Tepung Ikan dan Tepung Keong Mas
PENGARUH PEMBERIAN DAUN PEPAYA (Carica papaya L) TERFERMENTASI DALAM RANSUM TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK DAGING AYAM KAMPUNG (Gallus domesticus) Diarsa I W.; A. W. Puger; I P. A. Astawa
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

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The purpose of this research is to find out the effect of fermented papaya leaf in the feed on the kampung chicken meat quality. Completely Randomized Design was used with 4 treatments and 4 repetitions. Each repetition consist of 3 kampung chickens with about 95 - 103g body weight. The treatments applied were A: (feed without fermented papaya leaf), B: (feed with 10% fermented papaya leaf), C: (feed with 15% papaya leaf) and D: (feed with 20% papaya leaf). The observed variables were physical meat quality (as of water content, water holding capacity, cooking loss, and pH) and organoleptic (colour, texture, smell, taste, and overall acceptability). The result showed that the use of 10 - 20% fermented papaya leaf in the feed (P>0,05) would be able to decrease significantly the water content, but not show effect (P>0,05) on the water holding capacity, cooking loss, and pH of the chicken meat. The 10 - 20% content fermented papaya leaf in the feed increasing significanty (P<0,05) on the the colour and overall acceptability, but not effected (P>0,05) the texture, smell and the taste acceptability of the chicken meat. From the research it can be concluded that given fermented papaya leaf into the feed with amount of 15% is able to decrease cooking loss and increase the colour and overall acceptability of meat meanswhile not effected on other variables as well as holding capacity, pH, texture, smell and taste acceptability. Key words: fermented papaya leaf, kampung chicken, physical meat quality, meat organoleptic
Pengaruh Penggantian Tepung Ikan Dengan Tepung Keong Mas Dalam Ransum Terhadap Komposisi Fisik Karkas Dan Lemak Abdominal Itik Bali Jantan Gulita S. S.; A. W. Puger; I M. Nuriyasa
Jurnal Peternakan Tropika Vol 7 No 2 (2019)
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggantian tepung ikan dengan tepung keong mas dalam ransum terhadap komposisi fisik karkas dan lemak abdominal itik bali jantan umur 10 minggu. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak kelompok (RAK) berdasarkan berat badan itik yang berjumlah 20 ekor itik dengan lima perlakuan, setiap perlakuan terdiri dari 4 blok sebagai ulangan dan setiap blok terdiri dari satu ekor itik bali jantan. Perlakuan yang diberikan adalahR0 (penggunaan15% tepung ikan dalam ransum sebanyak sebagai kontrol), R1(penggantian 25% tepung ikan dengan tepung keong mas), R2(penggantian 50% tepung ikan dengan tepung keong mas), R3(penggantian 75% tepung ikan dengan tepung keong mas), dan R4(penggantian 100% tepung ikan dengan tepung keong mas). Variabel yang diamati dalam penelitian ini antara lain persentase daging karkas, tulang, lemak karkas dan lemak abdominal. Hasil penelitian ini menunjukkan bahwa penggantian tepung ikan dengan tepung keong mas dalam ransum tidak berpengaruh pada persentase daging dan lemak abdominal (P0,05) tetapi memberikan pengaruh serta menurunkan persentase tulang dan meningkatkan persentase lemak karkas (P0,05). Berdasarkan hasil penelitian ini dapat disimpulkan bahwa penggantian tepung ikan dalam ransum dengan tepung keong mas hingga 100% memberikan pengaruh yang sama terhadap persentase daging dan lemak abdominal, penggantian tepung ikan pada level 50% dan 100% nyata menurunkan persentase tulang dan penggantian tepung ikan pada level 50% nyata meningkatkan persentase lemak karkas. Kata Kunci: Itik Bali Jantan, Tepung Keong Mas, Komposisi Fisik Karkas, Lemak Abdominal
PENGARUH DAUN PEPAYA (Carica Papaya L.) TERFERMENTASI DALAM RANSUM TERHADAP PERSENTASE RECAHAN KARKAS AYAM KAMPUNG (Gallus domesticus) Antara I M. D.; A. W. Puger; I P. A. Astawa
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aimed to examine the effect of fermented papaya leaves in the ration on the carcass pieces percentage of kampung chicken, which was carried out for 8 weeks. The design used was a completely randomized design (CRD) which consisted of 4 treatments and 4 replications, each replication consisted of 3 kampung chickens. The treatments given were, A: Ration without fermented papaya leaves, B: Ration containing 10% fermented papaya leaves, C: Ration containing 15% fermented papaya leaves, D: Ration containing 20% ??fermented papaya leaves. The variables observed included slaughtered weight, carcass weight, carcass percentage, percentage of carcass pieces (chest, thighs, calves, back and wings). The results showed that the ration cantaining 10% fermented papaya leaves was able to significantly increase (P<0.05) by 15.78% in slaughtered weight and 19.05% in carcass weight. Slaughtered weight and carcass weight also increased significantly (P<0.05) with the ration containing 15% fermented papaya leaves by 19.26% and 20.04%, while the ration containing 20% fermented papaya leaves did not give significantly different results (P>0 0.05) on slaughtered weight, carcass weight, percentage of carcass and percentage of carcass pieces (chest, thighs, calves, back, wings). Based on the results of study, it could be concluded that the use of fermented papaya leaves in the ration level of 10-15% can increase the slaughtered weight and carcass weight but had no effect on the percentage of carcass and the percentage of carcass pieces (chest, thigh, calves back and wings) in native chickens. 10 weeks old. Keywords: papaya leaves, kampung chicken, percentage of carcass pieces
RECAHAN KARKAS BROILER YANG DIBERI RANSUM TERFERMENTASI BAKTERI PROBIOTIK LIGNOSELULOLITIK Risnayanti N. K.; I M. Mudita; A. W. Puger
Jurnal Peternakan Tropika Vol 11 No 1 (2023): Vol. 11 No. 1 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the effect of fermented rations with lignocellulolytic probiotic bacteria on the production of broiler carcass pieces. The design used was a completely randomized design (CRD), with 5 treatments, 4 replications and each replication consisted of 3 chickens. The treatments were broilers given commercial rations (RK), fermented rations without lignocellulolytic probiotic bacteria (RF0), fermented rations with 5% Bacillus subtilis BR4LG (RF1), fermented rations with 5% Bacillus sp. BT3CL (RF2) and fermented rations with 5% Bacillus sp. BT8XY (RF3). The variables observed were carcass weight, carcass percentage and carcase pieces percentage (chest, back, wings, thighs and calves). The results showed that the treatment of RF1, RF2 and RF3 resulted in higher carcass weight and chest percentage (P<0.05), but the percentage of back, wings and thighs was not significantly (P>0.05) with RF0 treatment. When compared with the RK treatment, RF0, RF1, RF2 and RF3 treatments produced carcass weight, chest and thigh percentages that were significantly different (P>0.05) lower and resulted in significantly different back and wing percentages (P>0.05) higher than the RK treatment. Based on the results of the study, it can be concluded that the fermented ration of lignocellulolytic probiotic bacteria as much as 5% can increase carcass weight and breast percentage, but has not been able to increase the percentage of back, wings and thighs of broilers from fermented ration treatment without lignocellulolytic bacteria. When compared with the provision of commercial rations, fermented rations resulted in lower carcass weight, lower chest and thigh percentages and higher back and wing percentages. Keywords: broiler, lignocellulolytic probiotic bacteria, carcass pieces
EVALUASI ORGANOLEPTIK DAGING AYAM KAMPUNG UNGGUL BALITNAK (KUB) HASIL PERLAKUAN DENGAN LIMBAH ROTI Wahyuningsi S.; A. W. Puger; N. L. P. Sriyani
Jurnal Peternakan Tropika Vol 11 No 1 (2023): Vol. 11 No. 1 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana Evaluasi Organoleptik Daging Ayam Kampung Unggul Balitnak (KUB) Hasil Perlakuan dengan Limbah Roti. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 5 ulangan dimana setiap ulangan berisikan 2 ekor Ayam Kampung Unggul Balitnak (KUB) dengan umur satu minggu yang memiliki berat yang homogen. Ketiga perlakuan tersebut adalah 100% ransum komersial 511 tanpa limbah roti (Perlakuan P0), 25% limbah roti + 75% ransum komersial 511 (Perlakuan P1) dan 50% ransum komersial 511 + 50% limbah roti (Perlakuan P2). Panelis yang digunakan yakni panelis semi terlatih sebanyak 15 orang yang masing-masing memperoleh 9 buah sampel dengan pengujian berdasarkan tingkat kesukaan menggunakan kisaran angka penilaian angka 1 sampai 5. Variabel yang diamati meliputi rasa daging, warna daging, aroma daging, tekstur daging, penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa evaluasi organoleptik daging ayam Kampung Unggul Balitnak (KUB) hasil perlakuan dengan limbah roti sebanyak 25% dan 50% tidak memberikan pengaruh terhadap rasa daging, warna daging, aroma daging, tekstur daging, dan penerimaan keseluruhan. Dari hasil penelitian ini dapat disimpulkan bahwa evaluasi organoleptik daging ayam Kampung Unggul Balitnak (KUB) hasil perlakuan dengan limbah roti memperoleh hasil pada rasa daging, warna daging, aroma daging, tekstur daging, dan penerimaan keseluruhan yang sama dengan perlakuan kontrol. Kata Kunci: ayam Kampung Unggul Balitnak (KUB), limbah roti, evaluasi organoleptik daging.
Co-Authors A. A. A. S. TRISNADEWI A. T. Umiarti, A. T. Anak Agung Putu Putra Wibawa Antara I M. D. Asmara i Gd. O.J. Astawa P. A., Astawa Bairosi B. D. A. WARMADEWI Dean Billawa DESAK PUTU MAS ARI CANDRAWATI Diarsa I W. E. PUSPANI Eny Puspani Gede Wijaya I. M., Gede Wijaya Gulita S. S. Hartona T.A I D. G. A. UDAYANA I D.G.A. Udayana I G. L. Oka I G.L.O. CAKRA I Gede Mahardika I Gusti Nyoman Gde Bidura I Ketut Mangku Budiasa I Ketut Sumadi I Komang Budaarsa I M. Mudita I M. NURIYASA I M. Suasta I Made Nuriyasa I N. T. ARIANA I Nyoman Sumerta Miwada I P. A. Astawa I Putu Ari Astawa I W. SUDIASTRA I W. WIRAWAN I Wayan Suarna I WAYAN SUBERATA I. K. Sukada I. K. SUKADA I. M. Mastika I. M. Mastika I. M. SUASTA I. N. Simpen, I. N. I.G.E. Putra I.M. Nitis I.M. Suarn IGL Oka Intan W.Y.K. N. M Karisma E. D. M. A. Rasna M. E. D. PERTIWI M. HARTAWAN, M. M. Suasta M.S., Munir Marwansyah A. J. N. L. P. Sriyani N. L. P. Sriyani, N. L. P. N. Nym. C. Kusumawati Ni Luh Gde Sumardani Ni Luh Putu Sriyani Ni Nyoman Suryani NI PUTU MARIANI Ni Wayan Siti Noviyanti K.R. Nugraha G. A. Oka A. A. Oktaviantoro D P. A. ASTAWA Parayana I G. S. Pertiwi I G. N. S. D. Pratita N. P. R. Prayoga I M. Y. Purnawan I K. A. Puspani E. Resla M. S. Risnayanti N. K. Roni N. G. K. Saputra IP.A.A Simamora C. Siti N. W. Stradivari G.E Suasta I. M., Suasta Suasta IM. Sudarmawan T Sugiarta I M. P. Sumadi I. K., Sumadi Suranjaya I .Gd Suryana IK.A T. I. Putri Tirta Ariana N., Tirta Ariana Tjokorda Istri Putri V. O., Silaban W. Suarna Wahyuningsi S. Wayan Sayang Yupardhi Wiguna I G. D. A. Wirawan I W.