Article Per Year (5 Year)
p-Index From 2021 - 2026
5.983
P-Index
This Author published in this journals
All Journal Buletin Peternakan AGRIEKONOMIKA WIDYATAMA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JURNAL GALUNG TROPIKA Jurnal Biologi Tropis JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Peternakan (Jurnal of Animal Science) Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jambura Journal of Animal Science PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Ternak Kumawula: Jurnal Pengabdian Kepada Masyarakat Bulletin of Applied Animal Research ZIRAA'AH MAJALAH ILMIAH PERTANIAN Journal of Tropical Animal Science and Technology Bantara Journal of Animal Science Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Pengabdian Masyarakat Indonesia MALLOMO: Journal of Community Service Jurnal sains dan teknologi industri peternakan Tropical Animal Science Jurnal Masyarakat Madani Indonesia Journal of Livestock and Animal Health (JLAH) JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Sri Sukaryani
Prodi Peternakan FP Universitas Veteran Bangun Nusantara, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

Published : 62 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 62 Documents
Search

 1   2   3   4   5 
Quality Of Duck Eggs At Different Soaking Times In Noni Leaf Extract Stored For 15 Days Sri Sukaryani; Engkus Ainul Yakin; Hardika Eka Rhamadanu
Bantara Journal of Animal Science Vol 3, No 2 (2021)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v3i2.1952

Abstract

 Duck eggs are one type of protein source food that is much favored by the people of Indonesia.  However, currently there are not many ways of preservation to maintain the quality of duck eggs in storage.  With preservation by immersion with noni leaf extract, it can be an alternative in maintaining the quality of duck eggs in storage for 15 days.  This is because noni leaves contain elements of chemical compounds such as amino acids, phenolic compounds, ursulic acid, alkaloids, phenols, and glycosides which are antimicrobial, antibacterial and anti-inflammatory.  This study aims to determine the effect of soaking duck eggs in noni leaf extract on the interior quality of duck eggs.  This study used a completely randomized design (CRD) with a concentration of 45% noni leaf extract with immersion time of 0, 12, 24, 36 and 48 hours with 3 replications.  To determine whether there is a difference in treatment using Duncan Multiple Range Test (DMRT) at the level of = 0.05.  The research variables are Albumen Insex, Yolk Index and Haugh Index.  Data were analyzed by SPSS.  The results of the study concluded that soaking duck eggs with noni leaf extract for 12-48 hours with an extract concentration of 45% had no significant effect on egg quality in this case the yolk index, albumen index and Haugh index.
Fermentation of Rice Straw Using Trichoderma AA1 Mutant With Different Time on Acid Detergent Fiber (ADF) Levels and Neutral Detergent Fiber (NDF) Sri Sukaryani; Dianto Azar Aswad; Engkus Ainul Yakin
Bantara Journal of Animal Science Vol 1, No 2 (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.v1i2.399

Abstract

The aims of this research are: 1) to examine the effect of fermentation time on Acid Detergent Fiber (ADF) and Neutral Detergent Fiber (NDF) levels, 2) to assess the optimal time of fermentation in rice straw using Trichoderma mutant AA1. This research uses a directional pattern design RAL with 4 kinds of treatments and 5 replications. The treatments are T0: Fermented rice straw, T1: Fermented rice straw using AA1 mutant Trichoderma for 7 days, T2: Fermented rice straw using Trichoderma AA1 mutant for 14 days, and T3: Fermented rice straw using Trichoderma AA1 mutant for 7 days, T2: Fermented rice straw using Trichoderma AA1 mutant for 14 days, and T3: Fermented rice straw using Trichoderma AA1 mutant for 7 days 21 days. The observed variables are ADF and NDF levels. The data collected is processed statistically using variance analysis and further tests using the Least Significant Difference Test. The length of time of fermentation has a very significant effect on ADF and NDF levels. The lowest levels were achieved by ADF T3 = 33,962% and the highest at T0 = 54,911% as well as the highest NDF levels at T0 = 64,722% and the lowest at T3 = 50,925%. The results of this research can be concluded that the length of 7-21 days fermentation has a very significant effect on ADF and NDF levels and the optimal time is achieved in rice straw fermentation using Trichoderma AA1 mutant for 21 days.Keywords : fermentation, mutant Trichoderma AA1, rice straw
Effect Of Corn Straw Fermentation Time (Zea mays L) Using Aspergillus niger On Nutritional Concept Dicky Kurniawan; Sri Sukaryani; Engkus Ainul Yakin
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.v2i2.938

Abstract

This study aims to determine the optimal time of fermentation using Aspergillus niger on the pH value, dissolved protein and levels of ash content corn straw. The design used was a Completely Randomized Design (CRD) of unidirectional pattern consisting of 4 treatments repeated 3 times namely P0 : corn straw fermented with Aspergillus niger for 0 days, P1 : corn straw fermented with Aspergillus niger for 4 days, P2 : fermented corn straw with Aspergillus niger for 8 days, P3 : corn straw fermented with Aspergillus niger for 12 days. The parameters observed were pH value, dissolved protein and ash content. The results showed that corn straw fermented with Aspergillus niger had a very significant effect (P <0.01) on the pH value, dissolved protein content and ash content. Corn straw fermentation using Aspergillus niger for 0 - 12 days has a very significant effect on the pH value, dissolved protein content and ash content (P <0.01). The average pH value of the treatment  P0: 5,00, P1: 6,13, P2: 6,51, P3: 6,84 The average value of dissolved protein content in the treatment P0: 27,09%, P1: 33,31%, P2: 24,14%, P3: 25,51%. The average value of ash content in the P0: 8,91%, P1: 11,34%, P2: 10,06%, P3: 9,22%,  As well as the optimal time achieved in fermentation for 4 days for dissolved protein content and ash content.  Keywords: Corn straw, Aspergillus niger, Fermentation, pH value, Dissolved protein content, Ash content
Study of Broiler Chicken Meat Quality in Different Traditional Markets in Sukoharjo Regency Kiky Ayumasari; Sri Sukaryani; Ludfia Windyasmara
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.v2i2.934

Abstract

The aim of this study was to determine the quality of broiler chicken meat that sold at different traditional markets in Sukoharjo Regency. This study was conducted in the Laboratory Faculty of Agriculture, Animal Husbandry, Bangun Nusantara University Sukoharjo. This study was conducted in 2 weeks. The research method uses RAL (Completely Randomized Design) directional pattern. Then data was analyzed using by Anova (Analysiss of variance). The real effect of treatment was continued with the DMRT test (Duncan Multiple Range Test) to find out the differences between treatments. The observational parameters of the study include the pH levels test, water levels test, dissolved protein levels test, cooking loss levels and fat levels test. The results showed that different markets had no real effect (P>0,05) on the pH levels test, water levels test, cooking loss levels and have a real impact (P<0,05) on the dissolved protein levels test and fat levels test. Keywords : Traditional Market; Quality of Meat; Broiler Chicken.
Addition of Tofu Waste to Concentrate Feed on Ruminant Animal Value Engkus Ainul Yakin; Sri Sukaryani; Catur Suci Purwati; Desi Lestari
Bantara Journal of Animal Science Vol 1, No 2 (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.v1i2.400

Abstract

The purpose of this study was to determine the effect of the addition of tofu waste in concentrate feed on the nutritional value of ruminant animal feed. Concentrate feed used in this study uses concentrated feed for sheep. Tofu waste was obtained from the place of making tofu in Girimarto sub-district, Wonogiri Regency. The research method used was concentrate feed for sheep given the addition of tofu waste. The study used 3 treatments namely T0 = Concentrate without the addition of tofu waste (control), T1 = Concentrate with 10% tofu waste addition, and T2 = Concentrate with 20% tofu waste addition. The results of the study were analyzed in the laboratory to determine the nutritional value of sheep feed. The study was designed with a completely randomized design. Observation parameters of nutritional value of feed include dry matter, crude protein, crude fiber and in vitro digestibility. The results showed that dry matter content was 78.54 ± 0.23% and crude protein was 16.63 ± 0.46% with the addition of tofu waste until 20% showed a significant difference, whereas crude fiber was 20.37 ± 0.48 % showed no significant difference, while the dry matter digestibility and organic matter digestibility  showed no significant difference. The conclusion of this study was the addition of tofu waste in the concentrate had an effect on the dry matter and crude protein, but not significantly different on crude fiber. The addition of tofu waste to the concentrate did not affect the digestibility of dry matter or the digestibility of organic matter.Key words : Animal feed, concentrate,  in vitro digestibility, tofu waste
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
PENGARUH PEMBERIAN TEPUNG DAUN KATUK (Sauropus androgynous) DALAM PAKAN TERHADAP KADAR KOLESTEROL DAN LEMAK AYAM BROILER Santoso, Agung Dwi; Windyasmara, Ludfia; Sukaryani, Sri
Jurnal Peternakan (Jurnal of Animal Science) Vol 8, No 2 (2024): JURNAL PETERNAKAN (JURNAL OF ANIMAL SCIENCE)
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jas.v8i2.16934

Abstract

Ayam broiler merupakan salah satu jenis ternak ayam yang mudah dipelihara, pertumbuhannya cepat, dan biaya pemeliharaannya murah. Katuk merupakan salah satu jenis tumbuhan yang dapat digunakan sebagi feed additive alami, bernilai gizi tinggi, mengandung senyawa antibakteri dan antioksidan, serta mengandung β-karoten yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepubg daun katuk terhadap kadar kolesterol dan lemak daging ayam broiler. Penelitan ini menggunkan ayam broiler umur 4 hari yang berjumlah 96 ekor. Desain yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan yang dimaksud adalah P-0 : 100% konsentrat + 0% tepung daun katuk, P-1 : 100% konsentrat + 1% tepung daun katuk, P-2 : 100% konsentrat + 3% tepung daun katuk, dan P-3 : 100% konsentrat + 5% tepung daun katuk.  Data yang diperoleh dianalisa dengan menggunakan SPSS for windows. Berdasarkan hasil penelitian, persentase kadar lemak daging  setiap perlakuan secara yaitu P0 = 3,68 ; P1 = 3,54 ; P2 = 3,19 ; P3 = 2,68 % (P<0,01). Sedangkan untuk kadar kolesterol daging yaitu P0 = 85,73 ; P1 = 46,87 ; P2 = 36,52 ; P3 = 18,74 mg/100 gr (P<0,01). Dapat disimpulkan bahwa penambahan tepung daun katuk dalam pakan mampu menurunkan kadar kolesterol dan lemak daging ayam broiler. Kata kunci :Ayam broiler, Kadar Lemak dan Kolesterol, Daun Katuk
PENGARUH PERBEDAAN METODE PENGEMASAN (PACKAGING) NUGGET AYAM DAUN KELOR TERHADAP KUALITAS KIMIA DAN MIKROBIOLOGI Windyasmara, Ludfia; Sukaryani, Sri; Sariri, Ahimsa Kandi
Jurnal Sains dan Teknologi Industri Peternakan Vol 4 No 2 (2024): Agustus 2024
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v4i2.1384

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas kimia dan mikrobiologi nugget ayam yang disubstitusi tepung daun kelor pada metode pengemasan yang berbeda. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan 4 kali ulangan, 2 kali analisis (duplo). Perlakuan pada penelitian ini adalah nugget yang disimpan dengan kemasan Streoform dan Plastik Wrapping, Polypropylena (PP) non vakum, dan Polypropylena (PP) vakum. Variabel yang diamati dalam penelitian antara lain kadar air, keempukan, dan Total Plate Count (TPC). Data pada hasil penelitian dianalisis dengan menggunakan Analysis of Variance (ANOVA) dan dilakukan uji lanjut Duncan’s Multiple Range Test (DMRT) dengan taraf nyata 5% dan 1%. Hasil penelitian menunjukkan metode pengemasan yang berbeda pada nugget ayam daun kelor berbeda nyata (P<0,05) terhadap kadar air dan Total Plate Count (TPC). Perbedaan sangat nyata (P<0,01) terjadi pada keempukan pada nugget ayam dengan metode pengemasan yang berbeda. Hasil penelitian ini dapat disimpulkan bahwa metode pengemasan yang berbeda pada nugget ayam daun kelor dengan Streoform dan Plastik Wrapping, Polypropylena (PP) non vakum, dan Polypropylena (PP) vakum mempengaruhi kadar air, keempukan, serta Total Plate Count (TPC). Kata kunci: Kualitas kimia, Kualitas mikrobiologi, Nugget ayam, Tepung daun kelor
Performa Suplementasi Pakan Komersial Ayam Broiler Dengan Tepung Daun Katuk (Sauropus androgynous) Rahayu, Sayekti Puji; Sukaryani, Sri; Windyasmara, Ludfia
Jurnal Sains dan Teknologi Industri Peternakan Vol 4 No 2 (2024): Agustus 2024
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v4i2.1553

Abstract

Ayam broiler merupakan jenis ternak ayam yang pemeliharaannya mudah karena pertumbuhannya cepat,dapat dipanen pada umur 4-5 minggu serta biaya pemeliharaannya murah. Katuk merupakan salah satu jenis sayuran yang dapat digunakan sebagai feed additive alami untuk ayam broiler. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung daun katuk terhadap performa ayam broiler yang meliputi konsumsi pakan, pertambahan bobot badan, dan konversi pakan. Penelitan ini menggunkan ayam broiler umur 4 hari yang berjumlah 96 ekor. Desain yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan yang dimaksud adalah P-0 : 100% konsentrat + 0% tepung daun katuk, P-1 : 100% konsentrat + 1% tepung daun katuk, P-2 : 100% konsentrat + 3% tepung daun katuk, dan P-3 : 100% konsentrat + 5% tepung daun katuk. Data yang diperoleh dianalisa dengan menggunakan SPSS for windows. Data selama penelitian untuk konsumsi pakan yaitu : P0 = 99,58 ; P1 = 102,95 ; P2 = 106,75 ; P3 = 105,29 g/ekor/hari (P<0,05), PBB yaitu : P0 = 60,98 ; P1 = 66,73 ; P2 = 62,19 ; P3 = 68,27 g/ekor/hari (P<0,05), dan konversi pakan yaitu : P0 = 1,68 ; P1 = 1,61 ; P2 = 1,72 ; P3 = 1,63 (P>0,05). Dapat disimpulkan bahwa penambahan tepung daun katuk dalam pakan dapat mempengaruhi performa ayam broiler.
USE USE OF HERBAL MEDICATIONS IN RATIO ON THE PRODUCTIVITY AND QUALITY OF EGGS OF LAYING CHICKENS Mulyono, Ali Mursyid Wahyu; Surjiani, Linda; Sukaryani, Sri
Bantara Journal of Animal Science Vol. 5 No. 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4840

Abstract

This research aims to determine the effect of using herbal ingredients on the productivity and egg quality of laying hens. This farm uses a Completely Randomized Design (CRD) with a unidirectional pattern consisting of 4 treatments repeated 4 times, namely JR0: Low Corn without the addition of herbal ingredients, JR1: Low Corn with the addition of herbal ingredients, JT0: High Corn without the addition of herbal ingredients, JT1 : High Corn with the addition of herbal ingredients. The production variables observed include: Feed Consumption, Egg Production (HDA), and Feed Conversion (FCR). Egg quality variables include: Egg Weight, Egg Yolk Color, Egg Yolk Weight, Shell Weight, and Shell Thickness. The data obtained was analyzed using anova (Analysis of Variance). With a further test DMRT (Duncan Multiple Range Test). The research results show thatThe use of herbal concoctions in laying hen rations has a significant effect on egg yolk color and shell thickness. However, it had no real effect on HDA, FCR, egg weight, egg yolk weight and shell weight.
Co-Authors Abbas Ummami Afriyanti . Agustama, Chandra Ahimsa Kandi Sariri Ainul Yakin, Engkus Akhirudien, Akhirudien Ali Mursyid Wahyu Mulyono Ali Mursyid WM Anjani, Nova Aprilia Surandari Ardiyanto, Yogi Brahmana Dewa, Bayu Cahyono, Teguh Dwi Catur Suci Purwati Catur Suci Purwati Cyndhi Hana Praptiwi Desi Lestari Desy Lestari Dianto Azar Aswad Dicky Kurniawan Diyah Kartika Wulan Engkus Ainul Yakin Engkus Ainul Yakin Engkus AY Ferdiansyah, David Rifai Hardika Eka Rhamadanu Harnadi, Harnadi Ikrima Rohimadilwa Imam Budiharjo Joko Setyo Basuki Joko Setyo Basuki Joko Sutrisno Kiky Ayumasari Kurniawan, Aldi Ludfia Windyasmara, Ludfia Muhammad Husein Murtanto, Ex Samuel Mustikasari, Mauddi Nastava, Devy Marselina Nur Endang Sukarini Nurdiansyah, Fahrian Eka Prabowo, Risky Jati Prasetyo, Ardina Nur Prastowo, Rizqi Adi Putra, Arya Eka Qui, Nguyen Hoang Rachmawati, Erna Nur Rahayu, Sayekti Puji Riyadi, Dhimas Ivan Roi Mustakim Santoso, Agung Dwi Sigit Setyabudi Suci Purwati, Catur Sukarini, Nur Endang Surjiani, Linda Wahid, Ahmad Wahid Subagyo Widharto, Damaryanto Yos Wahyu Harinta