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All Journal Buletin Peternakan Jurnal Peternakan Integratif Jurnal Ilmiah Universitas Batanghari Jambi Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Jurnal Peternakan Nusantara Journal of Saintech Transfer Jurnal Peternakan Integratif Jurnal Agripet Jurnal Kemitraan Masyarakat
Achmad Sadeli
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.
Performance and Physiological Responses of Pre-Weaning Peranakan Etawa Goats Fed Milk Replacer with Maggot Flour Tafsin, Ma'ruf; Sadeli, Achmad; Hanafi, Nevy Diana; Sepriadi, Sigit
Jurnal Agripet Vol 24, No 2 (2024): Volume 24, No. 2, October 2024
Publisher : Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v24i2.33140

Abstract

Pre-weaning growth is crucial for achieving high weaning weights, which are expected to positively correlate with the overall performance of does/ewes. Milk replacer, designed to meet the nutritional needs of pre-weaning kids, offers a solution to this challenge. This study aimed to analyze and evaluate the impact of incorporating maggot flour into milk replacer on the performance of pre-weaned Peranakan Etawa (PE) crossbreed goats. The parameters observed included milk replacer intake, nutrient consumption, body weight gain, weaning weight, rectal temperature, respiratory rate, and feed cost per gain. The study involved 10 two-week-old local pre-weaned PE goats, each with an average body weight of 5.33 0.93 kg, divided into two treatment groups with five replicates each. The treatments included a commercial milk replacer (P0) and a milk replacer containing maggot flour (P1). Data were analyzed using an independent t-test at a 5% significance level. The results showed that daily body weight gain in pre-weaned PE goats fed milk replacer containing maggot flour did not differ significantly (P0.05) from those fed the commercial milk replacer. The physiological responses of the pre-weaned goats, including rectal temperature and respiratory rate, were similar between treatments and did not negatively affect their physiological status. The lowest feed cost per gain was observed in the group fed the maggot flour-based milk replacer (P1), indicating its potential economic advantage.
Potensi Umbi Porang (Amorphophallus oncophyllus Prain) Sebagai Pakan Ayam Broiler Zendrato, Desti Prestasi; Tafsin, Ma’ruf; Hanafi, Nevy Diana; Sadeli, Achmad; Julianti, Elisa
Jurnal Ilmiah Universitas Batanghari Jambi Vol 24, No 1 (2024): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/jiubj.v24i1.4703

Abstract

Porang tuber (Amorphophallus oncophyllus Prain) contains glucomannan as a prebiotic source which can be used as animal feed to improve the performance of broiler chickens. The aim of the study was to determine the potential of porang, to analyze the nutritional content and its use as a feed ingredient for broiler chicken rations. The research was conducted at Rumah Mbacang Pancur Batu Village, from April-June 2022. This data was obtained from the results of proximate analysis at the Laboratory of Small Ruminant Instrument Standard Testing Workshop, Sei Putih, Galang. Data is processed manually and presented descriptively. The preparation of the ratio formulation consists of P0 (0% porang flour), P1 (5% porang flour), P2 (10% porang flour) and P3 (15% porang flour). The parameters studied: water content, crude protein (CP), crude fiber (CF), crude fat (EE) and NNFE. The results showed that the results of the proximate analysis on porang flour: moisture 12.92%, ash 8.22%, CP 4.19%, CF 4.79%, EE 0.62%, NNFE 69.26%. The water content and CP met the requirements according to SNI 7939: 2013, namely quality I. The conclusion from the results of formulation preparation was obtained a good composition of the formulation with nutritional content, starter phase: CP 20.08-20.59%, ME 2948.00-2985.08 Kcal/kg, CF 4.11-4.15%, EE 4.25-4.63%, Ca 0.78-0.79%, P 0.61-0.62% and finisher phase: CP 18.34-19.07 %, ME 3017.49-3050.65 Kcal/kg, CF 3.79-3.83%, EE 4.19-4.59%, Ca 0.56-0.68%, P 0.53-0.56%.
Co-Authors Annisa, Wira Ario, Rexy Ario, Rexy Azhari Banjarnahor, Evi Reka Banjarnahor, Evi Reka Batubara, Wan Ramadhani Elisa Julianti Farida, Tuty Elvi Ginting, Adil Hanafi, Nevy Diana Hilman, Adrian I Gede Suparta Budisatria Karunia Simanungkalit Lina Tarigan Lukman Hakim M Tafsin Ma’ruf Tafsin Ma’ruf Tafsin Nasution, Delima Lailan Sari Nevy D. Hanafi Nono Ngadiyono Nurzainah Ginting P, Desy Valentina Sigit Sepriadi Simarmata, Pratomi Simarmata, Pratomi Sri Haryani Sitindaon Tafsin , Ma’ruf Tafsin, Ma’ruf Tasya Rahma Deni Situmorang Tri Hesti Wahyuni Tulus Ikhsan Nasution Umar, Sayed Usman Budi Winda F. Saragih Yusni K. Tampubolon Zendrato, Desti Prestasi