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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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Analysis of the Effectiveness of Turmeric Flour Supplementation on Quail in the Grower Phase Prastowo, Rizqi Adi; Mulyono, Ali Mursyid Wahyu; Sukaryani, Sri; Husein, Muhammad
Jurnal Biologi Tropis Vol. 25 No. 1 (2025): Januari - Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i1.8457

Abstract

Turmeric (Curcuma domestica Val) contains curcumin, which enhances immunity and aids digestion in livestock. This study aimed to evaluate the effect of turmeric flour supplementation in quail rations on their growth performance. A total of 100 female grower quails (Coturnix-coturnix japonica), aged 3 weeks, were used in a completely randomized design (CRD) with four treatments and five replicates, resulting in 20 experimental units. The treatments included P0 (control, 0% turmeric flour), P1 (0.05% turmeric flour), P2 (0.1% turmeric flour), and P3 (0.15% turmeric flour). The study lasted 14 days, from 21 to 34 days of age. Observed variables included body weight gain, feed intake, and feed conversion ratio (FCR). Results indicated that turmeric flour supplementation at 0.05%–0.15% had no significant effect on quail performance. It is concluded that turmeric flour supplementation up to 0.15% does not enhance quail growth. Further studies are recommended to investigate its effects over a longer period or different growth phases.
Changes in Fiber Components in Fermented Moringa Leaf Flour using Trichoderma koningiopsis AA1 Riyadi, Dhimas Ivan; Wahyu Mulyono, Ali Mursyid; Husein, Muhammad; Sukaryani, Sri; Qui, Nguyen Hoang
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 3 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i3.p727-745

Abstract

This study aimed to investigate the effect of fermenting Moringa leaf flour using Trichoderma koningiopsis AA1 (STk-AA1) with different fermentation durations (0, 4, and 8 days) on the content of crude fiber, Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), cellulose, and hemicellulose. A Completely Randomized Design (CRD) was used, consisting of three treatments with three replications each. The data were analyzed using Analysis of Variance (ANOVA) with a significance level of P<0.05. The results showed that fermentation of Moringa leaf flour with STk-AA1 had a significant effect on increasing the levels of crude fiber, NDF, ADF, cellulose, and hemicellulose. The increase in crude fiber, NDF, and ADF was attributed to the presence of chitin in the fungal cell wall, while the increase in cellulose and hemicellulose content was due to the enzymatic activity produced by STk-AA1, such as cellulase and hemicellulase, during the fermentation process. Based on these findings, further research is recommended to explore different strains of STk-AA1 and the effects of temperature and humidity during fermentation to optimize fiber content and other components.
UPAYA PENINGKATAN KETERAMPILAN KELOMPOK PKK MELALUI PELATIHAN PEMBUATAN NUGET DAGING KELINCI DAUN KATUK KELURAHAN JATI KECAMATAN JATEN Sukaryani, Sri; Windyasmara, Ludfia; Purwati, Catur Suci; Husein, Muhammad
Jurnal Likhitaprajna Vol 7 No 2 (2023)
Publisher : FKIP Universitas Wisnuwardhana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37303/peduli.v7i2.529

Abstract

The purpose of the Community Service activity is to introduce rabbit meat to the public as well as to provide knowledge and skills about rabbit meat nuggets with a combination of katuk leaves as a form of innovation in processed rabbit meat. The method of carrying out this activity includes counseling and the practice of making rabbit meat nuggets combined with katuk leaf flour as well as packaging training and marketing strategy training. Prior to counseling and practice, participants were first given a pre-test to determine the level of knowledge and understanding of members of the PKK Rt 03 Rw V about rabbit meat and its processed products. After the counseling and practice activities were completed, the participants were given a post test which was intended to determine the increase/absorption of knowledge and skills provided by the service team from Bantara Sukoharjo Univet. The target participants were 20 members of the PKK Rt 03 Rw V group. The results obtained were that the participants were very enthusiastic in participating in the activities both during counseling and during practice and assistance in the production of nuggets. The average pre-test score of the participants was 48 and the average post-test score was 88.5. The conclusion from this community service activity was that there was an increase in skills in the PKK group by 84.38%.
STUDI PEMANFAATAN TEPUNG DAUN INDIGOFERA (Indigofera zollingeriana) SEBAGAI SUBSTITUSI PAKAN TERHADAP PERFORMAN PRODUKSI DAN KUALITAS TELUR AYAM PETELUR Sukarini, Nur Endang; Sukaryani, Sri; Widharto, Damaryanto
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 7 No. 2(is) (2023): Pengembangan Pertanian Berbasis Kearifan Lokal Yang Berkelanjutan
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i2(is).4354

Abstract

Abstrak Penelitian bertujuan untuk mengetahui pengaruh substitusi tepung daun indigofera (Indigofera zollingeriana) terhadap performan produksi dan kualitas telur ayam ras. Materi penelitian ayam ras petelur strain Hy-line Brown, umur 16 minggu rata-rata bobot badan awal 1,35 kg sebanyak 45 ekor. Penelitian dilaksanakan selama delapan minggu sampai ayam umur 23 minggu. Perlakuan yang diberikan adalah : T0 = pakan basal (100%), T1 = pakan dengan subtitusi tepung daun indigofera sebanyak 2,5% ( pakan basal 97,5%) ; T2 = pakan dengan subtitusi tepung daun indigofera sebanyak 5% ( pakan basal 95%). Pakan basal berupa campuran konsentrat CP-124 (35%), bekatul (15%), jagung (50%). Hasil analisa proksimat  pakan basal : protein kasar (17,86%), serat kasar (4,16%) dan energi metabolisme (3.295,73 kal/kg) dan  tepung daun indigofera : protein kasar (31,54%), serat kasar (6,36%) dan energi metabolisme (3. 483,40%). Kandungan zat gizi masing- masing perlakuan T0, T1 dan T2 masing-masing : protein kasar (17,86, 18,20, 18,54%), serat kasar (4,16, 4,22, 4,27%) dan energi metabolisme (3.295,73; 3.300,42; 3.305,11 kkal/kg). Variable yang diamati meliputi performan produksi (konsumsi pakan, Hen Day Average / HDA,  konversi pakan) sedangkan kualitas telur (Haugh Unit, warna kuning telur, kandungan cholesterol dan beta caroten kuning telur ). Hasil penelitian menunjukkan bahwa subtitusi pakan dengan tepung daun indigofera sampai level 5% pada ayam petelur sampai umur 23 minggu tidak berpengaruh nyata terhadap konsumsi pakan, konversi pakan, namun berpengaruh nyata meningkatkan produksi telur telur (Hen Day Average / HDA), Haugh Unit (HU), warna kuning telur serta kandungan beta caroten dan menurunkan kandungan cholesterol kuning telur ayam. Kata kunci : Ayam petelur; Daun indigofera; Kualitas telur; Performan produksi
KUALITAS KIMIA DAN MIKROBIOLOGI TERHADAP MASA SIMPAN NUGGET AYAM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) Windyasmara, Ludfia; Sri Sukaryani; Cyndhi Hana Praptiwi
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 1 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i1.5221

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kualitas kimia dan mikrobiologi pada masa simpan terbaik nugget ayam yang diberi tambahan tepung daun kelor. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 3 kali ulangan. Variabel yang diamati dalam penelitian antara lain kadar air, kadar lemak, keempukan dan TPC. Data pada hasil penelitian dianalisis dengan menggunakan Analysis of Variance (ANOVA). Hasil rerata kadar air pada penelitian ini yaitu P0= 66,83%; P1= 60,69%; P2= 63,17%; P3= 60,73%. Rerata kadar lemak P0= 21,55%; P1= 21,64%; P2=22,18% dan P3= 27,41%. Pada keempukan rerata yang dihasilkan yaitu P0= 1,33; P1= 1,71; P2= 2,28 dan P3= 2,40. Kemudian pada TPC menghasilkan rerata P0= 24,56; P1= 24,40; P2= 57,70 dan P3= 8,01. Hasil penelitian ini disimpulkan bahwa data yang diperolah dalam penelitian ini menunjukkan bahwa nugget ayam yang diberi tambahan tepung daun kelor pada nugget ayam dengan lama penyimpanan 0, 2, 4 dan 6 hari berbeda sangat nyata terhadap kadar air dan keempukan, berbeda nyata terhadap kadar lemak dan tidak berpengaruh nyata terhadap TPC (Total Plate Count). Kata Kunci: Kualitas kimia, Kualitas mikrobiologi, Nugget ayam, Tepung daun kelor
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 % (P0,01). Sedangkan untuk kadar kolesterol daging yaitu P0 = 85,73 ; P1 = 46,87 ; P2 = 36,52 ; P3 = 18,74 mg/100 gr (P0,01). 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
Comparison of Fermentation Using MA 11 and EM4 on the Physicochemical Characteristics of Rice Straw Ardiyanto, Yogi; Sukaryani, Sri
Jurnal Biologi Tropis Vol. 25 No. 4a (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4a.10601

Abstract

This research was conducted to evaluate the impact of using MA-11 and EM4 fermentation agents on the physical and chemical properties of rice straw silage. The experiment used a Completely Randomized Design (CRD) with three treatments and three replications: P0 (without fermentation), P1 (fermented with 3% MA-11), and P2 (fermented with 3% EM4). Observed variables included physical characteristics (color, aroma, and texture) and chemical composition (dry matter, ash, and pH). The results showed that fermentation using MA-11 and EM4 improved both the physical and chemical quality of rice straw silage. Physically, the fermented treatments produced a fresher aroma, brownish-yellow color, and softer texture compared to the control. Chemically, dry matter content increased from 81.65% (P0) to 84.74% (P1) and 85.60% (P2). Ash content increased significantly (P<0.01), with the highest value found in MA-11 treatment (13.35%), while pH decreased significantly from 6.00 (P0) to 4.00 (P1) and 3.75 (P2). It can be concluded that fermentation of rice straw using MA-11 and EM4 enhances the physical and chemical characteristics of silage. The MA-11 treatment provided the highest ash content, while EM4 produced a softer texture and fresher aroma. Both inoculants are recommended as effective biotechnological treatments for improving the nutritional quality of rice straw as livestock feed.
The Effect of Onggok Fermentation Duration Using Probio on Physical Quality and Dry Materials Kurniawan, Aldi; Sukaryani, Sri
Jurnal Biologi Tropis Vol. 25 No. 4a (2025): Special Issue
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4a.10602

Abstract

Feed efficiency plays a crucial role in livestock production, as feed accounts for the largest portion of total production costs. One potential way to reduce feed expenses is by utilizing agricultural by-products such as onggok (cassava residue), which is abundantly available and affordable. However, onggok has limitations in its use as animal feed due to its low protein content, high crude fiber, and the presence of anti-nutritional compounds such as cyanogenic glycosides. Fermentation is an effective method to improve the nutritional quality and physical characteristics of onggok, making it more suitable as a feed ingredient. This study aims to determine the effect of the duration of Onggok fermentation using probio on dry matter content (DM), pH value, and physical quality. This study used a completely randomized design (CRD). The treatment pattern was in accordance with the treatment, namely four treatments and each treatment was repeated three times. P0: Onggok fermentation using 0.4% probio for 0 days, P1: Onggok fermentation using 0.4% probio for 3 days, P2: Onggok fermentation using 0.4% probio for 6 days, P3: Onggok fermentation using 0.4% probio for 9 days. The variables observed were dry matter, pH value, aroma, color, and texture. The results showed that the average DM value was obtained by P0: 85.05%, P1: 82.14%, P2: 85.13%, and P3: 77.63%. The average pH value was P0: 5.3% P1: 4.6% P2: 5% P3: 3.6%. Descriptively, Onggok had a more sour aroma, the color changed to light brown, and the texture was softer than before fermentation. The study concluded that dry matter content, pH level, and changes in physical characteristics were all significantly influenced by the probio fermentation time of 0 to 9 days.
KANDUNGAN LIGNIN DAN SELULOSA PADA TUMPI JAGUNG YANG DIFERMENTASI MENGGUNAKAN DUA JENIS PROBIOTIK YANG BERBEDA: LIGNIN AND CELLULOSE CONTENT IN CORN TUMPI FERMENTED USING TWO DIFFERENT PROBIOTIC TYPES Ferdiansyah, David Rifai; Sukaryani, Sri
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1897

Abstract

Corn tumpi is a waste from threshing corn, has the potential as an alternative feed material but the high lignin and cellulose content inhibits digestion. The research aims to determine the effect of corn tumpi fermentation using two different types of probiotics EM4 and MA11 on lignin and cellulose content. The experimental desaign used was a Completely Randomized Design (CRD) with a one-way pattern with 3 types of treatments and 8 replications, with fermentation for 7 days. The treatments applied were T0: 250 grams of corn tumpi + 2 grams of urea + 5 cc molasses; T1: 250 grams of corn tumpi + 2% MA11 + 2 grams of urea + 5 cc molasses; and T2: 250 grams of corn tumpi + 2% EM4 + 2 grams of urea + 5 cc molasses. The results showed that the average cellulose content in P0 was 23.54%; P1 was 15.95% and P2 was 14.18%, while the average lignin content achieved by the P0 treatment was 23.54%; P1 was 18.09% and P2 was 18.63%. This research can be concluded that the use of probiotics MA-11 and EM4 in corn tumpi fermentation can reduce cellulose and lignin content very significantly (P < 0,01).
Fermentasi Tumpi Jagung Dengan Bioaktivator yang Berbeda Terhadap Kandungan Serat Kasar Acid Detergent Fiber dan Neutral Detergent Fiber Permatasari, Annisa; Sukaryani, Sri
Jurnal Galung Tropika Vol 14 No 3 (2025)
Publisher : Fakultas Pertanian, Peternakan dan Perikanan Universitas Muhammadiyah Parepare

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31850/jgt.v14i3.1398

Abstract

Corn cob waste (tumpi jagung) has potential as a livestock feed due to its abundant availability; however, it is characterized by low crude protein content and high crude fiber content, which limits its utilization. Therefore, efforts are needed to reduce its crude fiber content to improve its nutritional value for livestock. This study aimed to evaluate the effect of corn cob fermentation using MA-11 and EM-4 bioactivators on crude fiber (CF), acid detergent fiber (ADF), and neutral detergent fiber (NDF) contents. The study was conducted in February 2025 at the Laboratory of the Faculty of Agriculture, Univet Bantara. The experimental design used was a Completely Randomized Design (CRD) with a one-way pattern, consisting of three treatments and eight replications. The treatments were as follows : 250 g corn cob + 2 g urea + 5 cc molasses; 250 g corn cob + 5 cc MA-11 + 2 g urea + 5 cc molasses; 250 g corn cob + 5 cc EM-4 + 2 g urea + 5 cc molasses. All treatments were incubated for 7 days. The observed variables were crude fiber (CF), ADF, and NDF contents. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT). The results showed that fermentation of corn cob waste using MA-11 and EM-4 significantly reduced crude fiber, ADF, and NDF contents. Unfermented corn cob contained CF 6.36%, ADF 39.64%, and NDF 50.59%. Fermentation with MA-11 resulted in CF 4.33%, ADF 33.96%, and NDF 48.33%, whereas fermentation using EM-4 produced CF 3.70%, ADF 32.88%, and NDF 46.78%. The EM-4 bioactivator was more effective in reducing fiber components, with decreases of 0.63% in crude fiber, 1.08% in ADF, and 1.55% in NDF compared to MA-11.
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