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Nonok Supartini
Program Studi Peternakan, Fakultas Pertanian, Universitas Tribhuwana Tunggadewi
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics

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PENGOLAHAN DAN DAYA TAHAN LIMBAH PASAR SEBAGAI BAHAN PAKAN AYAM Nonok Supartini; Hariadi Darmawan
BUANA SAINS Vol 18, No 1 (2018)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (126.298 KB) | DOI: 10.33366/bs.v18i1.938

Abstract

The aim of this research to examine feed nutrients of market waste processed as hen feed supplementation and to identify the best processed of market waste as hen feed supplementation. This research held at Field Laboratory of Agriculture Faculty Tribhuwana Tunggadewi University, Tlogomas, Malang for processed the market waste and at Feed Nutrition of Animal Husbandry Faculty Brawijaya University, Veteran Street, Malang. Materials used were vegetables and fish waste from the local market which classified in the waste group of green vegetables, tomatoes, sprouts and fish bone. Each of groups treated with under siege processed treatment, sun-dried processed treatment, boiled processed treatment and steamed process treatment. Each of group treatments used durability checked of feed supplementation by organoleptic inspection. This inspection is done for every 2 hours for 6 hours a day. This inspection done during 20 days. The result concluded that under siege processed treatment of market waste was the best process for durability feed supplementation. The boiled processed treatment was the worst processed for durability feed supplementation. 
PENGARUH JENIS DAN LEVEL TEPUNG CANGKANG KERANG SIMPING DAN KERANG HIJAU DALAM PAKAN TERHADAP PERFORMA PRODUKSI TELUR AYAM LOHMAN Nonok Supartini; Erik Priyo Santoso; Salma Bahrun; Mohamad Nurul
BUANA SAINS Vol 22, No 1 (2022)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v22i1.3745

Abstract

   This study aimed to determine the effect of the level and type of shellfish flour in feed formulations to increase egg production and quality. The method used was a nested complete randomized design consisting of 3 treatments and three replications, each replication using three chickens. The treatment used was several sources of calcium in the basal diet, namely without a calcium source 0%, green clamshell flour 1% 2% 3%, and scallop shell flour 1% 2% 3%. The variables observed were feed consumption, FCR, HDP, hen mash, whole egg index, white egg index, egg yolk index, egg yolk weight, eggshell thickness, and eggshell weight. The results showed that the treatment gave a very significant difference (P0.01) in feed consumption, and significantly different (P0.05) on the egg yolk index and eggshell weight and did not provide a significant difference (P0.05). on FCR, HDP, and hen mash.
Co-Authors Erik Priyo Santoso Hariadi Darmawan, Hariadi Mohamad Nurul Salma Bahrun