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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Fakultas Pertanian BUANA SAINS TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES (TIRES) JAPI: Jurnal Akses Pengabdian Indonesia Journal Research of Social Science, Economics, and Management JSTT (Jurnal Sains Ternak Tropis)

Akhadiyah Afrila

Fakultas Pertanian Universitas Tribhuwana Tunggadewi

Author-ID : 3707854

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Mathematics Nursing Physics Public Health Veterinary Other

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EFEK ENZIM PAPAIN PADA BERBAGAI PAKAN KANDUNGAN PROTEIN BERBEDA TERHADAP PRODUKSI DAN KECERNAAN PROTEIN AYAM KAMPUNG Eka Fita Sari; Akhadiyah Afrila
BUANA SAINS Vol 14, No 1 (2014)
Publisher : Universitas Tribhuwana Tunggadewi

The research was evaluator to know the effect of papain enzyme on low crude protein content of native chicken feed. The research used 12 treatments were P1E1 (17% crude protein of feed + 0,05% enzyme, w/w), P1E2 (17% crude protein of feed + 0,075% enzyme, w/w), P1E3 (17% crude protein of feed + 0,1% enzyme, w/w), P2E1 (16% crude protein of feed + 0,05% enzyme, w/w), P2E2 (16% crude protein of feed + 0,075% enzyme, w/w), P2E3 (16% crude protein of feed + 0,1% enzyme, w/w), P3E1 (15% crude protein of feed + 0,05% enzyme, w/w), P3E2 (15% crude protein of feed + 0,075% enzyme, w/w), P3E3 (15% crude protein of feed + 0,1% enzyme, w/w), P4E1 (14% crude protein of feed + 0,05% enzyme, w/w), P4E2 (14% crude protein of feed + 0,075% enzyme, w/w), and P4E3 (14% crude protein of feed + 0,1% enzyme, w/w). All treatments were repeated 3 times. Research method using Completely Randomized Design (CRD). The research result showed that using papain enzyme on different crude protein level of native feed dosen’t give significant influence for all variables, except on crude protein digestibility which giving very significant effect. The using of papain enzyme 0,075% concentration (w/w) in 17% and 16% crude protein level giving good weight gain and crcass weight of native chicken that was maintained for 2 months period

EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG Eka Fitasari; Akhadiyah Afrila
BUANA SAINS Vol 15, No 1 (2015)
Publisher : Universitas Tribhuwana Tunggadewi

The using of probiotic become crucial as a natural feed additive to increase the production of native chicken and avoid the using of antibiotic which can leave bad residue in poultry meat. This research used 2 kinds of bacteria were probiotic A (Bacillus spp) and probiotic B (mixing bacteria) on four feed treatments were BR 1 (factory feed production that contain 21-23% protein), feed formulation corn-soybean basic contain 20%, 19% and 18% crude protein. The research used Nested method, there were 8 treatments and replication 3 times. The result showed that treatments combination didn’t give significant effect (p>0.05) on feed consumption, final weight, FCR (feed consumption ratio), and carcass weight, but it gave very significant effect on meat fat (p

PENGARUH JENIS DAGING DAN TINGKAT PENAMBAHAN TEPUNG TAPIOKA YANG BERBEDA TERHADAP KUALITAS BAKSO Kgs Ahmadi; Akhadiyah Afrila; Wahyudi Ika Adhi
BUANA SAINS Vol 7, No 2 (2007)
Publisher : Universitas Tribhuwana Tunggadewi

Bakso is traditional food made from meat dan starch. Many kinds of meat can be used as main material of bakso. This research was aimed to study the effects of different kind of meats and levels of starch proportion on bakso quality. A randomized comple design with two factors, i.e. kinds of meat and levels of strach poportions was emplyed to carry out the experiment. Two treatment factors, i.e. kinds of meat (A): A1 (beef), A2 (chicken meat), and A3 (rabbit meat); and levels of starch: P1 (20%), P2 (40%), were arranged in a completely randomized design with three replicates. Results of the study showed that kind of meat and starch proportion significantly affected bakso quality. The best bakso quality, in terms of moisture, texture, and protein was obtained from chicken meat mixed with 20% starch treatment

PENGARUH BAHAN PENGEMAS DAN LAMA PENDINGINAN TERHADAP KEASAMAN DAN ANGKA REDUKTASE SUSU PASTEURISASI Akhadiyah Afrila; Wahyu Windari
BUANA SAINS Vol 10, No 2 (2010)
Publisher : Universitas Tribhuwana Tunggadewi

The objective of the research is to know effect the matter package and long refrigeration of acidity and reductase test on pasteurization milk. Material used 9 lt milk from lactating cow. Factorial of Completely Randomized Design (CRD) was used in this study. The first factor was kind of matter package and the second treatment is long refrigeration of 40C (0; 7; 14; 21 day), replicated three times. Variable observed were acidity and reductase test. The result showed that kind of the matter have no significant effect (P>0,05) on acidity and reductase test. Long refrigeration, interaction of the matter and long refrigeration have higly significant effect (P

PENINGKATAN PRODUKSI ULAT JERMAN MELALUI KOMBINASI PEMANFAATAN LIMBAH SAYURAN PASAR PADA FORMULASI MEDIA PAKAN YANG BERBEDA Erik Priyo Santoso; Akhadiyah Afrila; Eka Fitasari
BUANA SAINS Vol 17, No 1 (2017)
Publisher : Universitas Tribhuwana Tunggadewi

Waste vegetable of traditional market provided very abundant and rarely used. German mealworm known as giant meal worms are the larvae of insects named Zhopobas morio parent has a size larger than the hongkong mealworm. The purpose of this study was to determine the application of vegetable waste in feed media of German mealworm which has a different nutrient content. This experiment using a completely randomized design (CRD) factorial design with treatment G1P1 (GE 4000 kcal / kg, PK 10%), G1P2 (GE 4000 kcal / kg, PK 12%), G1P3 (GE 4000 kcal / kg, PK 14% ), G2P1 (GE 4500 kcal / kg, PK 10%), G2P2 (GE 4500 kcal / kg, PK 12%), G2P3 (GE 4500 kcal / kg, PK 14%), G3P1 (GE 5000 kcal / kg PK 10 %) G3P2 (GE 5000 kcal / kg PK 12%), G3P3 (GE 5000 kcal / kg PK 14%), each treatments replicated 3 times. The results of the research showed that the application of vegetable waste in german worm feed media is able to increase the use of feed concentrates containing gross energy and crude protein low. Vegetable waste treatment in feed media which containing gross energy of 4000 kcal / kg and 14% crude protein showing the highest value on dry matter feed intake, weight of the harvest, and worm weight gain.

Co-Authors Budi Santoso Djalal Rosyidi Eka Fita Sari Eka Fitasari Eka Fitasari Erik Priyo Santoso Fengi, Yohana Rosfita Firman Jaya Handayani, Sri Ihsan, Moch. Nur Karter, Bastianus Jimi Kgs . Ahmadi Ngongo, Elrois Nonok Supartini Nurul, Mohamad Purwadi Purwadi Seong, Salesius Sri Handayani Sri Susanti Wahyudi Ika Adhi Windari, Wahyu

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