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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 Wahana Peternakan Jurnal Pengabdian Masyarakat Indonesia MALLOMO: Journal of Community Service Jurnal sains dan teknologi industri peternakan Tropical Animal Science Jurnal Masyarakat Madani Indonesia Aves : Jurnal Ilmu Peternakan Journal of Livestock and Animal Health (JLAH)
Sri Sukaryani
Prodi Peternakan FP Universitas Veteran Bangun Nusantara, Indonesia
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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.
Quality of Broiler Chicken Carcass Given Katuk Leaf Flour (Sauropus androgynus) in Feed Agustama, Chandra; Windyasmara, Ludfia; Sukaryani, Sri
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5319

Abstract

Broiler chickens are the result of crossing several breeds which are very productive, especially in the production of chicken meat. Market and public demand for broiler chickens for consumption is also very high. However, consumers are now increasingly smart in choosing animal products with excellent carcass quality. Adding katuk (Sauropus androgynus) leaf flour to feed can be an alternative to improving broiler carcass quality because katuk (Sauropus androgynus) leaf flour contains phytochemical compounds such as: saponins, tannins and B-carotene. This study aims to determine the effect of katuk (Sauropus androgynus) leaf flour supplementation on broiler chicken carcass quality. This research used a Completely Randomized Design (CRD) with a unidirectional pattern with a rearing period of 28 days with 4 treatments and 3 repetitions, namely P0: Giving 100% base feed without any additions, P1: Giving 100% base feed + (1%) katuk leaf flour , P2: Feeding 100% alkaline + (3%) katuk leaf flour, P3: Feeding 100% alkaline + (5%) katuk leaf flour. The variables observed included: carcass percentage, non-carcass percentage, and abdominal fat percentage. Research data was analyzed using Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The research results showed the addition of katuk leaf flour with treatments of 0%, 1%, 3%, 5%. The addition of katuk leaf flour to feed can reduce the abdominal fat rate of broiler chickens, but does not affect the carcass rate and non-carcass rate of broiler chickens. P3 treatment with the addition of 5% katuk leaf flour to the feed had the effect of reducing the percentage of abdominal fat.
Pengaruh Frekuensi Pemberian Pakan Hijauan yang Berbeda terhadap Produktivitas Ternak Kambing Saanen Yakin, Engkus Ainul; Sukaryani, Sri; Windyasmara, Ludfia
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (567.98 KB) | DOI: 10.33772/jitro.v9i1.20200

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui penampilan produksi kambing saanen dengan perlakuan pakan hijauan dengan cara mengatur frekuensi pemberiannya (frekuensi pemberian pakan perhari). Materi yang digunakan dalam penelitian ini adalah kambing saanen jantan sebanyak 12 ekor umur 6 bulan, penelitian dilakukan dengan 3 perlakuan  masing-masing 4 ulangan, dengan bobot badan awal 15-17 kg. Kambing penelitian diberikan pakan BK (bahan kering) sesuai dengan kebutuhannya (3% x bobot badan). Pakan yang digunakan dalam penelitian ini adalah konsentrat dan rumput gajah dengan perbandingan konsentrat: rumput gajah adalah 70% : 30% dari total bahan kering ransum. Perlakuan yang ditetapkan terdiri dari 3 perlakuan (P1, P2 dan P3) dan 4 kali ulangan (kambing) yaitu frekuensi pemberian pakan hijauan: P1 = frekuensi 1 kali perhari (pukul 08.00), P2 = frekuensi 2 kali perhari (pukul 08.00 dan 11.00 WIB) dan P3 = frekuensi 3 kali perhari (pukul 08.00; 11.00 dan 14.00 WIB). Variabel pengamatan yaitu konsumsi pakan, pertambahan berat badan harian dan konversi pakan. Data dianalisis menggunakan analisis variansi (ANOVA) pola searah dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) bila terdapat perbedaan. Hasil penelitian menunjukkan rerata konsumsi pakan berturut-turut adalah P1=426,36±7,91; P2=433,56±3,43 dan P3= 431,13±6,72 gr/ek/hari berbeda tidak nyata. Pertambahan berat badan harian berturut-turut P1=59,14±4,73; P2=60;42±3,08 dan P3=58,35±2,54 gr/ekor/hari menunjukkan berbeda tidak nyata. Konversi pakan berturut-turut P1=7,34±0,62; P2=7,38±0,45 dan P3=7,46±0,35 menunjukkan tidak berbeda nyata. Kesimpulan pada penelitian yaitu pemberian pakan hijauan pada waktu yang berbeda tidak memberikan pengaruh yang nyata terhadap produktivitas kambing saanen.Kata kunci: pakan hijauan, frekuensi, kambing, produktivitasThe Effect of Different Forage Feeding Frequency on Saanen Goat's Livestock ProductivityABSTRACTThis study aims to determine the appearance of saanen goat production with forage treatment by adjusting the frequency of feeding (frequency of feeding per day). The material used in this study were 12 male saanen goats aged 6 months, the study was conducted with 3 treatments each with 4 replications, with an initial body weight of 15-17 kg. The research goats were given dry matter based feed according to their needs (3% x body weight). The feed used in this study was concentrate and elephant grass with a ratio of concentrate: elephant grass is 70%: 30% of the total dry matter of the ration. The treatment set consisted of 3 treatments (P1, P2 and P3) and 4 replicates (goats), namely the frequency of forage feeding: P1 = Frequency 1 time per day (at 08.00), P2 = Frequency 2 times per day (at 08.00 and 11.00 WIB) ) and P3 = Frequency 3 times per day (at 08.00; 11.00 and 14.00 WIB). Observation variables were feed intake, average daily gain and feed conversion. Data were analyzed using Analysis of Variance (ANOVA) in a unidirectional pattern and continued with Duncan's Multiple Range Test (DMRT) if there were differences. The results showed that the average of feed intake was P1=426.36±7.91; P2=433.56±3.43 and P3= 431.13±6.72 g/head/day were not significantly different. Average daily gain P1=59.14±4.73; P2=60.42±3.08 and P3=58.35±2.54 g/head/day showed no significant difference. Feed conversion P1=7.34±0.62; P2=7.38±0.45 and P3=7.46±0.35 showed no significant difference. The conclusion of this study were that feeding forage at different times does not have a significant effect on the productivity of saanen goats.Keywo rds: forage feed, frequency, goats, productivity
Co-Authors Abbas Ummami Adhi Pratika, Vinka Afriyanti . Agustama, Chandra Ahimsa Kandi Sariri Ainul Yakin, Engkus Akhirudien, Akhirudien Ali Mursyid Wahyu Mulyono Ali Mursyid WM Anawati, Novi Anjani, Nova Aprilia Surandari Ardiyanto, Yogi Brahmana Dewa, Bayu Cahyono, Teguh Dwi Catur Suci Purwati Catur Suci Purwati Cyndhi Hana Praptiwi Desi Lestari Dianto Azar Aswad Dicky Kurniawan Diyah Kartika Wulan Engkus Ainul Yakin Engkus Ainul Yakin Engkus AY Ferdiansyah, David Rifai Firmansyah, Bagas Fajar Hardika Eka Rhamadanu Harnadi, Harnadi Ikrima Rohimadilwa Imam Budiharjo Istiana, Amanda Joko Setyo Basuki Joko Setyo Basuki Joko Sutrisno Kiky Ayumasari Kurniawan, Aldi Laksono, Suryo Lestari, Desy Ludfia Windyasmara, Ludfia Muhammad Husein Muhammad Irsyad Nur Rohman Murtanto, Ex Samuel Mustikasari, Mauddi Nastava, Devy Marselina Nurdiansyah, Fahrian Eka PERMATASARI, ANNISA Prabowo, Risky Jati Prasetyo, Ardina Nur Prastowo, Rizqi Adi Purwati, Catu Suci Putra, Arya Eka Qui, Nguyen Hoang Rachmawati, Erna Nur Rahayu, Sayekti Puji Riyadi, Dhimas Ivan Roi Mustakim Santoso, Agung Dwi Sigit Setyabudi Sirajudin, Alfian Dhonan Suci Purwati, Catur Sukarini, Nur Endang Surjiani, Linda Wahid, Ahmad Wahid Subagyo Widharto, Damaryanto Yos Wahyu Harinta