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All Journal Buletin Peternakan WIDYATAMA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Proceeding of International Congress Livestock and Animal Research AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Caraka Tani: Journal of Sustainable Agriculture Jurnal Biologi Tropis JURNAL ILMIAH PETERNAKAN TERPADU JURNAL PengaMAS Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jurnal Teknologi Hasil Pertanian Kumawula: Jurnal Pengabdian Kepada Masyarakat Bulletin of Applied Animal Research Bantara Journal of Animal Science Jurnal sains dan teknologi industri peternakan Tropical Animal Science Journal of Livestock and Animal Health (JLAH) JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Ahimsa Kandi Sariri
Universitas Veteran Bangun Nusantara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Social Sciences Veterinary Other

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Penambahan Berbagai Aras Selenium untuk Menurunkan Merkuri dalam Rumput yang Ditanam pada Tanah di Sekitar Pabrik Tekstil (Selenium Addition Level to Reduce Mercury in The Grass Planted on The Soil Adjacent to Textile Factory) Ahimsa Kandi Sariri; R. Djoko Soetrisno; Subur Priyono Sasmito Budi
Buletin Peternakan Vol 34, No 2 (2010): Buletin Peternakan Vol. 34 (2) Juni 2010
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v34i2.92

Abstract

The study was conducted to determine the level of Se that influenced the absorption of Hg by grasses and todetermine the optimal level of Se to reduce Hg absorption. Two species of grasses namely Panicum muticum andPennisetum purpureum, and 4 levels of Se namely 0, 1, 2, and 3 ppm, with 5 replications of each treatments were usedin this study. The experimental design was a Completely Randomized Design (CRD). Parameters measured were N total(Kjeldahl method), available P (Bray II method), exchangeable K (K in water method), Hg and Se content of the soil (AAS method). Samples of the forage were analyzed the Hg, Se, digestibility and crude protein (CP) content. Results ofthe study showed that species of grasses, level of Se and its interaction significantly (P<0.01) affected Hg content of the soil, Se and crude protein content of the forages. Level of Se significantly (P<0.01) affected Hg content of the forages while Se concentration on the soil were not afftected by level of Se but affected by spesies of grasses and interaction between level Se and spesies of grasses. Hg content of the soil (12.45 ppb) decreased after Panicum muticum cultivation (3.599 ppb) and however, they were significantly (P<0.01) different with the Hg content of the soil cultivated by Pennisetum purpureum (0.52 ppb). Hg contens of the Panicum muticum and Pennisetum purpureum were not detected under 0.54 ppb. Se contents of the soil increased after Panicum muticum cultivation (1.395 ppm) and were significant (P<0.01) different with cultivated by Pennisetum purpureum (1.585 ppm) also Se contents of the forages. Highest crude protein contents of the forages at the level Se 2 ppm for Panicum muticum (6.55%) and Pennisetum purpureum (6.88%). Conclusion of the study is addition of Se influence Hg absorbtion and level Se 2 ppm can be given to get thebest forages quality.(Key words : Selenium, Mercury, Panicum muticum, Pennisetum purpureum)
Fermentation Technology using Phanerochaete chrysosporium to Improve the Quality of Nutrition of Pod Coffe as Ruminant Feed Engkus Ainul Yakin; Ali Mursyid Wahyu Mulyono; Ahimsa Kandi Sariri
Buletin Peternakan Vol 45, No 4 (2021): BULETIN PETERNAKAN VOL. 45 (4) NOVEMBER 2021
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v45i4.69668

Abstract

This study was carried out to assess the effect of solid state fermentation by using P. chrysosporium on nutrient composition of pod coffee and to evaluate its potency as ruminant feed in vitro. The in vitro experiment was conducted to determine fermentability of treated pod coffee. Fermented pod coffee by P. chrysosporium 0, 1, 2, 3, 4 % (R0 to R4). Pod coffee were air dried to moisture content of 10%-15% and then fermented with P. chrysosporium. The solid state fermentation trials were carried out on a laboratory scale. The result of this studi were fermentation of pod coffee by P. chrysosporium increased protein from 10.36% to 12.64%, and cellulose from 18.51% to 23.80%, and decreased lignin, from 64.42% to 44.04%, tannin from 1.02% to 0.18%, and caffeine from 1.39% to 0.20%. There were no differences in ruminal pH and N-ammonia production but volatile fatty acid production and dry matter digestibility decreased as the fermented of pod coffee level increased. The ruminal protozoa population in fermented of pod coffee diets was lower than the control diets (P<0.05). Conclusion in this study that fermented of pod coffee with P. chrysosporium can increase protein and cellulose concentration, but decrease lignin, tannin, and caffeine concentration.
Peningkatan Nutrien Silase Pennisetum purpureum dengan Penambahan Berbagai Konsentrasi Asam Formiat Ahimsa Kandi Sariri; Sri Sukaryani
Bulletin of Applied Animal Research Vol 3 No 1 (2021): Bulletin of Applied Animal Research
Publisher : LPPM Perjuangan University of Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/baar.v3i1.680

Abstract

Penelitian ini bertujuan untuk mempelajari konsentrasi penambahan asam formiat pada silase yang paling efektif dalam meningkatkan nilai nutritif silase Pennisetum purpureum. Asam formiat yang digunakan dalam bentuk cair yang terbagi dalam perlakuan 0; 0,15; 0,3 dan  0,45 % berat hijauan kemudian hijauan yang telah dipotong-potong kemudian dibagi-bagi dalam perlakuan T0  = pemberian asam formiat 0% berat hijauan, T1  = pemberian asam formiat 0,15% berat hijauan, T2 =  pemberian asam formiat 0,3% berat hijauan, T3 =  pemberian asam formiat 0,45% berat hijauan. Masing-masing perlakuan diulang 4 kali. Rancangan percobaan yang digunakan adalah rancangan acak kelompok pola searah. Analisis yang dilakukan meliputi kadar air, kandungan protein kasar dan kandungan serat kasar silase. Penelitian ini dapat disimpulkan Penambahan asam formiat 0,15% pada pembuatan silase hijauan Pennisetum purpureum memberikan kandungan nutritif dan performa terbaik yaitu kandungan air 52.15%, PK 12.28%, serat kasar 9,51% dan  performa yang menarik yaitu berwarna segar, hangat dan beraroma asam, penambahan asam formiat 0,3% pada pembuatan silase hijauan Pennisetum purpureum memberikan kandungan nutritif  tidak berbeda nyata dengan kontrol  dan penambahan asam formiat 0,45% pada pembuatan silase hijauan Pennisetum purpureum memberikan kandungan nutritif  yang berbeda nyata (P<0,05) dengan kontrol tetapi performanya rendah dan mudah rusak.
PENERAPAN TEKNOLOGI FORCE MOLTING PADA AYAM PETELUR AFKIR STUDI DI DESA MUKIRAN KECAMATAN KALIWUNGU KABUPATEN SEMARANG Ali Mursyid Wahyu Mulyono; Ahimsa Kandi Sariri; Wisnu Tri Husodo
Caraka Tani: Journal of Sustainable Agriculture Vol 23, No 2 (2008): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1285.21 KB) | DOI: 10.20961/carakatani.v23i2.13978

Abstract

The study was aimed to prove the value-added of force molting technology on rejected laying-hen and improve the knowledge and skill of Mukiran village people about its technical assistance. The method of this study was training about force molting technology on rejected laying hen and laying hen management. Training took place for four months in the form of technican and practical lessons. Training was given to 19 people of Mukiran village, consisted of 8 countryside functionaries and 11 central figures, and the study objects were 86 week of age of rejected laying hens. The result of this study indicated that the knowing-level of force molting technology and laying hen management increased 90% and 73%. Egg production of the rejected laying chicken of equal to 52% and increase up to 70.8% pasca force molting technology implemented. Implementation of force molting technology on 100 birds of rejected laying hen required 6.1 million rupiah investment capital with the profit of effort 299.9 thousand rupiah per month. It is concluded that the implementation of force molting technology on rejected laying hen can improve the value added of production and financial parameters, so it improve the knowledge and skill of participant about its technical assistance.
Protein Digestibility of Trembesi Leaf Fermented with Lactobacillus plantarum AK-3 Ahimsa Kandi Sariri; Ali Mursyid Wahyu Mulyono
Bantara Journal of Animal Science Vol 2, No 2 (2020)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v2i2.939

Abstract

This study aims to assess the digestibility of trembesi leaf protein fermented with Lactobacillus plantarum AK-3. Trembesi leaves are fermented by adding Lactobacillus plantarum AK 3 which is isolated from cow's milk waste. Then the protein digestibility was analyzed for ruminants. This research is descriptive so the data obtained is descriptive data about the level of digestibility of crude protein from fermented leaves. The conclusion obtained is the level of crude protein digestibility of the leaves of fermented trembesi Lactobacillus plantarum AK-3 by 71%.Key word:  fermentation, trembesi leaf,  protein digestibility, Lactobacillus plantarum AK-3
Trembesi Digestibility Fermented By Lactobacillus Plantarum Mut 7 Ahimsa Kandi Sariri; Sri Sukaryani
Bantara Journal of Animal Science Vol 2, No 1 (2020)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v2i1.641

Abstract

            The specific purpose of this third year research is to study the level of digestibility in vivo BTTF and BTF and to study the effect of the use of tamarind leaves by the method of increasing the quality of nutrient content and decreasing saponin in PO cattle feed (ongole breeds). The specific target of the third year is BTTF and BTF in vivo digestibility. This study was designed with a Completely Randomized Directional Design with two treatments, namely in vivo digestibility BTTF and BTF. From this study it can be concluded that the level of digestibility in vivo from BTF was 53.33% and was significantly different from BTTF. Keywords: in vivo digestibility, trembesi
NUTRIENT CONTENT OF COCOA POD (Theobroma cocoa) FERMENTATION WITH Aspergilllus niger ADDITION Engkus Ainul Yakin; Ahimsa Kandi Sariri
Bantara Journal of Animal Science Vol 1, No 1 (2019)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v1i1.229

Abstract

The study was conducted to determine the increase in nutrient content and decrease in the lignin content of cocoa pod fermented with Aspergillus niger. The research method used three treatments and four replications. T0 = cocoa pod fermented without the addition of Aspergillus niger, T1 = cocoa pod fermented with the addition of 1% Aspergillus niger, and T2 = cocoa pod fermented with the addition of 2% Aspergillus niger. Fresh cocoa pod was chopped in 1-2 cm size. Cocoa pod chopped and dried, some added with Aspergillus niger. The mixture is put into an aerobic container for 7 days. The variables observed included dry matter, crude protein, crude fiber, and crude fat. This study was designed using a complete randomized design research design with one-way ANOVA analysis. Significant variables were followed by Duncan's multiple range test (Duncan multiple range test / DMRT). The results of the study showed significantly different results in all treatments. It was concluded that the fermentation with addition Aspergillus niger until 2% decrease crude protein, crude fiber, and crude fat on cocoa pod fermentation.
PEMANFAATAN LIMBAH LITTER BROILER UNTUK PAKAN TERNAK RUMINANSIA DAN PENGELOLAAN KOTORANNYA Ahimsa Kandi Sariri; Yos Wahyu Harinta Yos Wahyu Harinta
JURNAL PengaMAS Vol 1, No 2 (2018)
Publisher : UNIVERSITAS KHAIRUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/pengamas.v1i2.904

Abstract

Kegiatan IbM ini merupakan kegiatan kolaborasi antara tim IbM dari Univet Bantaradengan mitra yaitu kelompok tani ternak Manunggal Tekad VI dan Manunggal Tekad VII.Masalah yang disepakati untuk diselesaikan melalui program IbM ini adalah memberikanpengetahuan tentang pemanfaatan limbah litter broiler untuk pakan ternak ruminansia danpengelolaan kotorannya. Target dan luaran dari kegiatan ini adalah penyuluhan danpelatihan membuat formulasi pakan dengan menggunakan litter broiler dan pelatihanpembuatan kascing dari kotoran sapi. Kegiatan dilaksanakan melalui beberapa tahap yaitupenyuluhan, pelatihan dan penerapan. Penyuluhan dan pelatihan sudah dilaksanakan. Hasilyang telah dicapai adalah peningkatan pengetahuan anggota dari dua mitra yangditunjukkan dengan hasil pre test dan post test, mitra dapat menyusun ransum pakan denganlitter broiler serta mitra telah membuat kascing dan memanfaatkannya. Maka kegiatan inidapat disimpulkan bahwa kegiatan IbM yang berupa penyuluhan dan pelatihan dapatmeningkatkan secara nyata pengetahuan anggota mitra terhadap pengetahuan tentang litterbroiler dan pembuatan kascing dari kotoran sapi serta anggota mitra dapat menyusunransum dari litter broiler dan membuat kascing serta telah memanfaatkannya.
Pengaruh Penambahan Aspergilllus niger terhadap Kandungan Nutrien pada Proses Fermentasi Kulit Buah Kakao (Theobroma cacao): Effect of Adding Aspergillus niger on the Nutrient Content in the Fermentation Process of Cocoa Pods Engkus Ainul Yakin; Ahimsa Kandi Sariri; Sri Sukaryani
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 10 No. 2 (2020): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v10i2.109

Abstract

Abstract This research goal is to determine the nutrient content increased and decreased lignin content of cocoa pod fermented by Aspergillus niger. The assessment method was performed using the three treatments and four replications. T0 = cocoa pod fermentation without the addition of Aspergillus niger, T1 = cocoa pod fermentation by the addition of 5% Aspergillus niger, and T2 = cocoa pod fermentation by the addition of 10% of Aspergillus niger. Fresh cocoa pods were chopped to a size of 1-2 cm. Some of the cocoa pods are directly chopped, rolled, and dried while the rest are supplemented with Aspergillus niger. The mixture is stored within an aerobic medium for seven days. Observed variables include dry matter (DM), crude protein (CP), crude fiber (CFt), crude fat (CF), and lignin. Data were analyzed with analysis of variance unidirectional pattern (Oneway ANOVA) of the completely randomized design (completely randomized design), then if there are significant differences will be further tested by Duncan multiple range test. The results showed that cocoa pod fermented with A. niger decrease of dry matter, crude fat, crude fiber, and lignin. The conclusion is the addition of Aspergillus niger 5% will lower the lignin content (5.38%) compared to without the addition of Aspergillus niger (7.84%). Keywords: Aspergillus niger; Cocoa pod; Fermentation; Lignin Abstrak Penelitian dilakukan untuk mengetahui peningkatan kandungan nutrien dan penurunan kandungan lignin dari kulit buah kakao (KBK) yang difermentasi dengan A. niger. Metode penelitian yang dilakukan yaitu menggunakan tiga perlakuan dan empat ulangan. P0 = KBK fermentasi tanpa penambahan A. niger, P1 = KBK fermentasi dengan penambahan 5% A. niger, dan P2=KBK fermentasi dengan penambahan 10% A. niger . KBK segar dicacah dengan ukuran 1-2 cm. Sebagian KBK yang dicacah langsung dikeringkan kemudian digiling dan sebagian lainnya diberi penambahan A. niger. Campuran dimasukkan ke dalam wadah aerob selama 7 hari. Penelitian ini dirancang menggunakan desain penelitian rancangan acak lengkap. Variabel yang diamati meliputi kandungan bahan kering (BK), protein kasar (PK), serat kasar (SK), lemak kasar (LK) dan lignin. Data dianalisis menggunakan sidik ragam pola searah (oneway ANOVA) dan dilanjutkan uji jarak berganda Duncan (Duncan multiple range test/DMRT), apabila nilai P<0,05. Hasil penelitian menunjukkan bahwa fermentasi kulit buah kakao dengan A. niger menurunkan kandungan air, lemak kasar, serat kasar dan lignin. Disimpulkan bahwa penambahan A. niger 5% dapat menurunkan kandungan lignin (5,38%) dibandingkan dengan tanpa penambahan A. niger 10% (7,84%). Kata kunci : Aspergillus niger; Fermentasi; Kulit buah kakao; Lignin
Teknologi Marinasi Daging Ayam Broiler Dengan Ekstrak Buah Nenas (Ananas comosus (L). Merr) Terhadap Kualitas Mikrobiologi: Broiler Chicken Marinade Technology With Fruit Extract Nenas (Ananas comosus (L). Merr) On Microbiological Quality Ludfia Windyasmara; Ahimsa Kandi Sariri
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 11 No. 3 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i3.190

Abstract

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract. Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.
Co-Authors A.Intan Niken Tari Afdahla, Virkantyas Ali Mursyid Wahyu Mulyono Ali Mursyid WM Aprilia Surandari Budiarto, Imam Catur Budi Handayani Catur Suci Purwati Desyanto Desyanto Engkus Ainul Yakin Engkus Ainul Yakin Engkus AY John Arnold Palulungan Ludfia Windyasmara, Ludfia Muhammad Husein Nugroho, Rendy Wahyu Pradapa, Ringga Ardha Toni Prasetyo, Aris Budi Qui, Nguyen Hoang R. Djoko Soetrisno Salsabella, Marshanda Valentina Sanjaya, Ragil Mohamad Septiyan, Woko Bagus Sofyan, Nean Sri Sukaryani Subur Priyono Sasmito Budi Wisnu Tri Husodo Wisnu Tri Husodo, Wisnu Tri Yos Wahyu Harinta