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All Journal Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Riset dan Inovasi Peternakan Wahana Peternakan Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Jurnal Kedokteran Hewan Jurnal Pengabdian Fakultas Pertanian Universitas Lampung

Dian Septinova

Unknown Affiliation

Author-ID : 376194

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Immunology & microbiology Medicine & Pharmacology Veterinary Other

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PENGARUH LAMA PENYIMPANAN DAN WARNA KERABANG TERHADAP KUALITAS INTERNAL TELUR AYAM RAS Rangga Saputra; Dian Septinova; Tintin Kurtini
JURNAL ILMIAH PETERNAKAN TERPADU Vol 3, No 1 (2015)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

The eggs susceptible to damage and loss of quality due to the entry of bacteria into the egg so that can’t function properly. In addition to the storage duration, eggshell colour factors also affect the level of people's preference for chicken eggs. The darker egg shell colour the thicker the shell and less the pores so the evaporation will be less. Egg shell colour is relatively dark and has a thicker shell and smaller pores that evaporation of the lower egg. The research was to know the effect of storage duration and colour of eggs shell towards the internal eggs quality (egg weight, Haugh Units, and yolk colour); the best effect of storage duration and colour of egg shell towards the internal eggs quality. This study was carried out on March 12 – April 2, 2014 was at the Laboratory Animal Production and Reproduction, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The method was completely randomized design with a nested pattern, factor storage time (7 days and 14 days) as the main plot and eggshell colour intensity factor (light brown and dark brown) as the subplot. Each treatment was repeated 5 times and its experimental unit consist of 3 eggs. The parameters measured were egg weight, yolk colour, and Haugh Units (HU). Data was analyzed with analysis of variance. If there is a real variable Duncan test at 5% significance level.The results was the treatment had significant effect (P <0.05) to the HU value, but not significant (P> 0.05) to egg weight and yolk colour. The storage duration 7 days and eggshell dark brown gived the best of HU.

EFEKTIVITAS TEPUNG BUNGA KECOMBRANG (Nicolaila speciosa Horan) SEBAGAI PENGAWET TERHADAP DAYA SUKA ORGANOLEPTIK DAGING BROILER Okta Suwarna Perdana; Rr. Riyanti; Dian Septinova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 4, No 1 (2016)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Kecombrang flower is a plant source of antioxidants that can be used as a natural preservative because they contain bioactive compounds such as polyphenols, alkaloids, flavonoids, steroids, saponins, and essential oils are thought to have potential as antioxidants. This study aims to determine the effect of adding kecombrang flower powder and optimum doses as a preservative on acceptence test of organoleptic (color, smell, flavor, and tenderness) broiler meat. This research was conducted at the Laboratory of Animal Production Department of Animal Husbandry, Faculty of Agriculture, University of Lampung and meat samples obtained from the Market Joints. Completely randomized design (CRD) is use with four treatments and twenty replications. Treatment in the form of additional kecombrang flower powder with doses of 0%; 2%; 4%; and 6%. The data were analyzed variance at 5% significance level and continued with Least Significant Difference test (LSD). These results indicate that administration of kecombrang flower powder at doses of 0%; 2%; 4%; and 6% had no significant effect (P> 0.05) to acceptance test of organoleptic (color, smell, flavor, and tenderness). (Keywords: broiler meat, kecombrang flower powder, color, smell, flavor, tenderness).

PERBANDINGAN FASE PRODUKSI TELUR KALKUN TERHADAP FERTILITAS, SUSUT TETAS, DAYA TETAS, DAN BOBOT TETAS Nike Anggrain; Tintin Kurtini; Dian Septinova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 2, No 1 (2014)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Egg production phase consists of two phases which first production phases and second productionphase. The first of production phase in turkeys began at the 6.5 to 7,0 months of hen age, the peakproduction phase mains 9-10 ages, while the second of production phase on the life is more than14 months of the hen age. Egg production in the first phase of production is higher than of eggproduction in the second phase production.This is caused by the ability of the reproductive organs in the first production phase better than thesecond phase. The research was carried out on 1 March-12April 2013 held at the Ranch turkeyPekon Sukoharjo Natural Partners I, Sukoharjo District, District Pringsewu. Eggs were usedduring the study were turkey eggs as much as 60 egge with an average weight of 68,83 g egg onegg production phase of the 7 months of age and 82.45 g in egg production phase at 14 monthsage. This study used 2 treatment design, namely the egg production phase 7 months of hen age(T1) and egg production phase 14 months of hen age (T2), each treatment consisted of 10experimental units and each unit consists of experiments 3 eggs. Data were analyzed usingStudent's t-test with a significance level of 5%. Treatment of egg production of the first and secondphase of the turkey parent age 7 months and 14 months did not affect significant (P> 0.05) onfertility, hatchability turkey, and hatchability, whereas the hatching weight significantly (P <0.05)the turkey egg.

PENGARUH LAMA PENYIMPANAN TERHADAP FERTILITAS, SUSUT TETAS, DAYA TETAS DAN BOBOT TETAS TELUR AYAM ARAB Irma Susanti; Tintin Kurtini; Dian Septinova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 3, No 4 (2015)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

The Arabic chicken is superior layer chicken, that has high ability to produce egg, i.e 230—250 eggs/chicken/year. Generally, the Arabic chicken was use as layer chicken and not to use as broiler chicken. One the effecting factor to fertility, hatching desrease, hatching strength and hatching weight is storage duration. The purpose of this research are (1) to assest the effect storage duration of the Arabic chicken egg to fertility, weight loss, hatching eggs, and hatching weight and (2) to determine the best storage duration to fertility, weight loss, hatching eggs, and hatching weight. This research was done on December 13th, 2014 until January 8th, 2015 at Ilham hatchery, Tegal Rejo village, Gadingrejo subdistrict, Pringsewu regency. This research use the complete randomize design with 3 treatments and 6 times replication. Every treatment use 9 of the Arabic chicken eggs. The weight eggs average is 41,18 ± 2,18 gram/egg with ± 5, 31% uniformity coeffisien. If the treatment given the significant effect to definite variable (P<0,05), the analyzed will be continue with Duncan test. The research result shown that storage duration have significant effect (P<0,05) to hatching eggs , but have not significant effect (P>0,05) to fertility, weight loss, and hatching weight of the Arabic chicken egg. Keywords : Egg storage duration, fertility, weigh loss, hatching eggs, hatching weight, and Arabic chicken

PENGARUH LARUTAN JERUK NIPIS DAN GULA PADA DOSIS YANG BERBEDA SEBAGAI LARUTAN PENYEMPROT TERHADAP MORTALITAS, LAMA TETAS, DAN SALEABLE DOD ITIK TEGAL Lusiana Ayu Pradini; Dian Septinova; Khaira Nova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 4, No 2 (2016)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

The aim of this research was to (1) identify the effect of spray solution (lime and sugar) at different doses on mortality embryo, hatching time and saleable tegal ducks, (2) investigate the best spray solution at different dose on mortality embryo, hatching time and saleable tegal ducks. The research was conducted from 11th December 2015-9th January 2016 at Beruang St, 12 Kedaton, Bandar Lampung. Research using a completely randomized design (CRD) with 2x2 of nested model. The main block is the kind solution (lime and sugar) and the partial block is dosage solution (5% and 10%) with 5 replication. Every unit experimental consist of 3 eggs with average initial weight at 72 ± 1.8 g/egg with coefficient variation ± 2.45%. variables measured were mortality of last three days of hatching, hatching time and saleable DOD tegal ducks. Research data were analyzed by using the assumption of variance on the real level of 5%. The results shows that (1) spray solution (lime and sugar) at different dose give no significant effect (P> 0,05) on mortality, hatching time, and saleable DOD tegal ducks, (2) yet there is the best spray solution at different doses on mortality, hatching time and saleable DOD tegal ducks. Key words: Hatching Time, Mortality, Saleable DOD Tegal Ducks, Solution Dose, Solution of Time, Solution of Sugar

PENGARUH PEMBERIAN TEPUNG TEMULAWAK DAN KUNYIT TERHADAP COOKING LOSS, DRIP LOSS DAN UJI KEBUSUKAN DAGING PUYUH JANTAN Veronica Wanniatie; Dian Septinova; Tintin Kurtini; Nining Purwaningsih
JURNAL ILMIAH PETERNAKAN TERPADU Vol 2, No 3 (2014)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

The use of curcuma and turmeric into rations as additives is expected to increase uprationsefficiencywith the resultthat increasing the growth rate of the quail. The use of curcuma andturmeric to the rations in the hope to improve the quality quail meat. This research used CompletelyRandomized Design (CRD) with 3 treatments and 6 replications. Each repeat consists of 5 pieces ofquail as a test unit. Treatment given in the form of a commercial ration (HI - PRO) added readyproducts of curcuma, turmeric, vitamins, minerals, and amino acids mixture. Treatments consisted ofconduct P1 (Rations = commercial rations + 0.0 %of curcuma and turmeric powder), P2 = commercialrations+ 1.0 % thecurcuma and turmericpowder) and P3 = commercial rations+ 2.0 % the curcumaand turmericpowder). Data was analyzed on the variance of the 5 % significantly, when there aresignificant differences, stated by orthogonal polynomial test. Variables observed are cooking loss, driploss and meat rotting test.The results showed that the granting of curcuma and turmeric in level 0.0; 0.1; and 2.0 % inthe commercial rations no significant (P > 0.05) for cooking loss and drip loss male quail meat.Conditions quail meat after 12 hourscutting all in a state of decay.

PERBANDINGAN KUALITAS EKSTERNAL TELUR AYAM RAS STRAIN ISA BROWN DAN LOHMANN BROWN Fauzan Isnanda Dirgahayu; Dian Septinova; Khaira Nova
JURNAL ILMIAH PETERNAKAN TERPADU Vol 4, No 1 (2016)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Laying chicken is a type of extremely popular poultry developed by small farmers. Laying chicken (layer) maintained by farmers were isa brown and lohmann brown strain. The purpose of this research was to compare between external quality of eggs (weight, shape index, and index egg) of isa brown and lohmann brown strain.This research were conducted in April 2015 at Mulawarman Laying Chicken Farm, Tegalsari village, Gadingrejo sub-district, Pringsewu district. The number of eggs observed in this research was 50 egs for isa brown strain and 50 egss for lohmann brown strain taken from the enclosure that contains 100 cages. Layer used in this research were 58 weeks. Weight and index egg obtained was analyzed by t student test in level of 5% and class of weight and shape egg by descriptive qualitative test. The results show weigths and index strains isa brown and lohmann brown were not significant (P>0,05). isa brown strain were extra large class of weight and on lohmann brown were a large class. Lohmann brown Strain have the shape egg better than isa brown. (Keywords: laying chicken, external quality of eggs, isa brown strain, lohmann brown strain)

PENGARUH LARUTAN DAUN KERSEN (Muntingia calabura)TERHADAP KUALITAS KUNING TELUR ASIN RENDAH SODIUM Adhe Rani Pradila; Dian Septinova; Riyanti Riyanti; Khaira Nova
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 7 No 2 (2023): Jurnal Riset dan Inovasi Peternakan: Mei 2023
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2023.7.2.133-140

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan daun kersen terhadap indeks kuning telur, warna kuning telur, dan pH kuning telur serta konsentrasi daun kersen terbaik untuk telur asin. Penelitian ini dilaksanakan pada 25 Februari--01 Maret 2022, bertempat di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan 4 perlakuan konsentrasi daun kersen (0%, 10%, 20%, dan 30%) dengan 5 ulangan. Setiap satuan percobaan menggunakan 7 butir telur ayam sehingga total 140 butir telur dan 60 butir dijadikan sampel penelitian. Selanjutnya data yang didapatkan dianalisis dengan ragam taraf nyata 5%. Hasil penelitian menunjukkan terdapat pengaruh tidak nyata (P<0,05) terhadap indeks kuning telur, warna kuning telur, dan pH kuning telur. Daun kersen konsentrasi 30% menunjukkan perlakuan nilai indeks kuning telur dan pH kuning telur sebesar 0,85 dan 6,85 sedangkan, pada warna kuning telur sebesar 10,93.

SIFAT FISIK DAN TOTAL BAKTERI ASAM LAKTAT (BAL) YOGHURT DENGAN BAHAN BAKU SUSU SAPI YANG BERBEDA Muhammad Rafif Nugroho; Veronica Wanniatie; Arif Qisthon; Dian Septinova
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 7 No 2 (2023): Jurnal Riset dan Inovasi Peternakan: Mei 2023
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2023.7.2.279-286

Tujuan penelitian ini adalah untuk mengetahui pengaruh berbagai bahan baku susu sapi yang berbeda terhadap nilai total asam, pH, dan BAL yoghurt dan mengetahui bahan baku susu sapi olahan terbaik terhadap nilai pH, total asam, dan BAL yoghurt. Penelitian ini dilaksanakan pada Juni 2022 di Laboratorium Produksi dan Reproduksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung, dan Laboratorium Teknologi Hasil Pertanian, Politeknik Negri Lampung. Penelitian ini merupakan penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu P1: susu pasteurisasi full cream, P2 : susu UHT full cream, P3 : susu bubuk full cream dengan 5 ulangan. Data yang diperoleh dianalisis dengan analisis of varian (ANOVA) dengan taraf 5% dan 1% dan dilanjutkan Beda Nyata Terkecil (BNT). Hasil penelitian terhadap uji total asam yoghurt tidak berpengaruh nayta (P>0,05) dengan nilai rata-rata perlakuan yaitu 0,73 % (P1); 0,66 % (P2); 0,63 % (P3). Pada analisis uji pH yoghurt menunjukkan hasil yang berpengaruh nyata (P<0,05) dengan nilai rata-rata perlakuan yaitu 4,20 (P1); 4,36 (P2); 4,46 (P3). Hasil analisis uji Bakteri Asam Laktat (BAL) yoghurt menunjukkan hasil berpengaruh nyata (P<0,05) dengan nilai rata-rata pada tiap perlakuan yaitu P1: 13,64x109 CFU/ml, P2: 1,98x109 CFU/ml, P3: 0,282x109 CFU/ml. Dari hasil penelitian disimpulkan bahwa perlakuan dengan berbagai bahan baku susu yang berbeda terhadap total asam laktat, pH dan bakteri asam laktat (BAL) yoghurt yaitu dengan bahan baku susu pasteurisasi full cream karena menunjukkan nilai yang mendekati Standar Nasional Indonesia (SNI) yoghurt.

PENGARUH PENAMBAHAN ACIDIFIER PADA AIR MINUM TERHADAP PERFORMA AYAM KAMPUNG UNGGUL BALITNAK (KUB) FASE STARTER Mita Dewita Sari; Dian Septinova; Rudy Sutrisna; Riyanti Riyanti
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 7 No 3 (2023): Jurnal Riset dan Inovasi Peternakan: Agustus 2023
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2023.7.3.377-385

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan acidifier (asam sitrat) pada air minum dan untuk mengetahui level penambahan acidifier (asam sitrat) yang terbaik terhadap konsumsi ransum, pertambahan berat tubuh, dan konversi ransum pada ayam KUB fase starter. Penelitian ini dilaksanakan pada Januariâ€”Maret 2023, di kandang open house Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL), dengan 4 perlakuan dan 5 ulangan yang masingâ€”masing ulangan terdiri dari 10 ekor ayam KUB. Perlakuan yang diberikan yaitu P0: air minum tanpa penambahan acidifier (asam sitrat) (kontrol), P1: air minum dengan penambahan acidifier (asam sitrat) 0.5%, P2: air minum dengan penambahan acidifier (asam sitrat) 1.0%, P3: air minum dengan penambahan acidifier (asam sitrat) 1.5%. Data yang diperoleh dianalisis menggunakan ANOVA (Analisis of Variant) pada taraf 5% dan uji lanjut yang digunakan adalah uji BNT (beda nyata terkecil). Hasil penelitian menunjukkan bahwa penambahan acidifier (asam sitrat) pada air minum berpengaruh nyata (P<0.05) terhadap konsumsi ransum dan pertambahan berat tubuh. Namun, pemberian acidifier (asam sitrat) pada air minum tidak berpengaruh nyata (P>0.05) terhadap konversi ransum.

Co-Authors Adhe Rani Pradila Adyan, Haryadi Agus Santoso Agus Santoso Agustin, Nur Aini Alda Nasrul Haq Ali Husni Ali Husni Alisiya, Melina Ambarwaty, Desrizal Tri Apriky, Panca Apriliana, Eva Arif Qisthon Arti, Aisyah Yuli Azizah Hasiib, Etha Barus, Joyevan Giba Dakhlan, Akhmad Damayanti, Revina Deni Hernando Desya Putri Setya Elda Ressi Septika Erwanto Ety Apriliana Fadhlurrahman, M. Panji Fajriko Trysa Gani Fauzan Isnanda Dirgahayu Februreswari, Fani Fitria Tsani Farda Hamim Sudarsono . Hanafi, Riyan Hasiib, Etha 'Azizah Hasiib, Etha ’Azizah Hermawan, Alan Irma Susanti Khaira Nova Kusuma Adhianto Kusuma Adhianto Legowo, Ahmad Bambang Liman Liman, Liman Lusiana Ayu Pradini Madi Hartono Malhan, Malhan May Darmahayanti, Ismalia Meidi, Mas Mita Dewita Sari Mohamad Haekal Mahesa Kadri Muhammad Rafif Nugroho Muhtarudin Muhtarudin Mukhadiq, Nuha Aliful Neka Meliyati Nike Anggrain Nikodemus Prajnadibya Kurniawan Ningrum, Tiara Arnenda Diah Nining Purwaningsih Nugraha, Ega Nugraha, Yoga Indra Nugroho, Muhammad Adhi Nur Aini Nurul Khoirun Nisa Nurwahid, Agus Okta Suwarna Perdana Pangestika, Raina Pramana, Weldi Adi Prasetia, Berly Tenica Pratama, Rizki Adi Purnama Edy Santosa Putri, Mayla Sari Rahmawati, Nelly Rangga Saputra Ratna Ermawati Ridwan Ririn Angriani Rito, Hardiansyah Faisal Riyanti Riyanti Riyanti Riyanti Riyanti Rizki Ananda Rosita Rosita Rr Riyanti Rr Riyanti, Rr Rr. Riyanti Rudy Sutrisna Rudy Sutrisna S Siswanto Safira, Auliya Salsabila, Asri Umniya Salsabilla, Annisa Saputra, Rio Sari, Siska Patika Sari, Siti Hartika Selawati, Diyah Soffiana, Tasyana Luthfi Suhono Suhono, Suhono Sulastri Sulastri Suratno Suratno Surmini, Surmini Syahrio Tantalo Tama, Cheldra Aji Teguh Rafian Tintin Kurtini Tiwi Metasari Tri Haryanto Saputraa Triwidayanti, Okti Urba, Musyarofah Rahmah Veronica Wanniatie Wafal Hamid, Gangga Alaekamul Widi Astomo Widiawati, Arlintia

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