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KUALITAS SENSORIS DAGING ITIK AFKIR DENGAN LAMA PEMBERIAN TEPUNG DAUN ASAM GELUGUR (GARCINIA ANTROVIRIDIS) YANG BERBEDA DALAM RANSUM KOMERSIL hardiyanto, Rico; Dewi Wahyuni; ELis Dihansih
Jurnal Peternakan Nusantara Vol. 7 No. 2 (2021)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v7i2.4666

Compared to other animals, duck has some superiority as it is relatively more resistant to diseases and easier to raise. Garcinia leaf contains high hydroxycitric acid which is an organic acid known to have antilipidemic and antiobesity properties. This study was aimed at assessing the effects of the inclusion of garcinia leaf meal in rations in different length of time on sensory quality of meat of culled ducks. The study was conducted at the poultry farm of Department of Animal Science, Djuanda University, Bogor in 30 June to 4 August 2019. Sixteen culled female ducks were used in a completely randomized design with 4 treatments and 4 replicates. Four ducks were allocated to each treatment. Treatments consisted of the inclusion of 0% garcinia leaf meal in rations (R0, control) and 6% garcinia leaf meal in rations which were fed to the birds within 1 week (R1), 3 weeks (R2), and 5 weeks (R3). Data were subjected to a Kruskal Wallis test. Results of the hedonic test showed that the inclusion of garcinia leaf meal in rations gave significant effect (P<0.05) on meat taste but not (P>0.05) on meat aroma, tenderness, color, and juiceness. Meanwhile, results of panelis assessment in the hedonic quality test showed that significant differences (P<0.05) were found in meat tenderness, taste, and juiceness. It was concluded that duck meat color was improved with the inclusion of garcinia leaf meal in rations for 1 week and meat fishy smell was reduced with the inclusion of garcinia leaf meal in rations for 3 weeks.

Effects of Giving Asam Gelugur Leaf Meal in Non-Conventional Rations on Carcass Percentage and Carcass Composition of Male and Female Ducks in Grower Phase Dewi Wahyuni; Burhanudin Malik; Elis Dihansih
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 1 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i1.87

Ducks are still less liked by consumers because the quality of production is still low compared to broilers. To improve this quality, additional feed can be in the form of herbs which are thought to have content for this. Asam gelugur leaves contain hydroxycitric acid and active substances that act as antioxidants. So that it is expected to improve the quality of the carcass. The purpose of this study was to examine the effect of giving asam gelugur leaf meal on the percentage and composition of male and female ducks in the grower phase. The study was conducted for 2 months in the Poultry Farm of Faculty of Agriculture, Djuanda University. The 40 grower ducks consist of male and female. Fourty male and female grower ducks were allocated into a 2 x 4 completely randomized factorial design. Factor A consisted of sexes (male and female) and factor B consisted of levels of asam gelugur leaf meal inclusion in rations (0, 2, 4, and 6%). five replicates were used for each treatment. The variables observed were slaughter weight, carcass weight, carcass percentage, commercial cut percentage of carcass and duck carcass composition. The results showed that there was no interaction and there was no significant difference (P> 0.05) from giving asam gelugur leaf meal to carcass percentage, carcass commercial cut percentage and duck carcass composition. The conclusion of this study is that giving asam gelugur leaf meal to males and females can maintain the quality of the carcass and the composition of the local duck carcass.

Sensory Quality of Quail Eggs Fed with Coriander Flour (Coriandum Sativum Linn) in The Feed Dewi Wahyuni; Deden Sudrajat
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 3 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i3.165

One of the sources of animal protein for the community can be obtained from quail eggs. Quail eggs have nutritional value that is not inferior to other poultry eggs. Feed is one of the factors that can affect egg quality. Coriander is a spice that contains essential oils that are beneficial for the body when consumed. So it is hoped that the presence of this essential oil can help improve livestock growth and produce quality quail eggs sensory. This study aimed to examine the effect of giving coriander flour to quail feed on the sensory quality of eggs. The study was conducted for 30 days. The livestock used were Japanese quail aged 30 days with 100 heads. The feed used is commercial feed and additional coriander flour. The design used was a completely randomized design with 4 treatments and 5 replications for each unit of 5 birds with treatment R0 = commercial feed +0% coriander flour, R1 = commercial feed + 0.5% coriander flour, R2 = commercial feed + 1% coriander flour, R3 = commercial feed + 1.5% coriander flour. Data were analyzed using Kruskall Wallis and Duncan's multiple range test. The results showed that the administration of coriander flour had a significant effect (P<0.05) on the hedonic test of egg white color and texture hedonic quality test, while for the egg yolk color, taste, aroma variables were not significantly different (P>0.05). This study concludes that organoleptic administration of 1% coriander flour can increase the panelists' preference for egg whites and improve the texture of quail eggs.

Production performance and meat quality of local ducks fed rations containing extract of torch ginger (Etlingera elatior) flowers and betel (Piper Betle linn) leaves Ristika Handarini; Elis Dihansih; Dewi Wahyuni; Burhanudin Malik
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 31, No 2 (2021): August 2021
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2021.031.02.03

Compared to chickens, ducks still have low productivity and other limitations. One of the causes of these problems might be attributed to the off-odor found in duck meat. Therefore, production performance and meat quality of ducks need to be improved. The inclusion of extracts of betel (Piper betle Linn) leaves and torch ginger (Etlingera elatior) flowers wereas done to improve production performance and meat quality of local ducks. This study was aimed at assessing the effects of the inclusion of betel leaves and torch ginger flowers in the basal rations on production performance and meat quality of local ducks in the growing phase. A completely randomized factorial design in 4 x 4 with three replicates was used. The first factor consisted of four levels of torch ginger flower solution, namely 0, 2.5, 5, and 7.5%. The second factor consisted of four levels of betel leaf solution, namely 0, 2.5, 5, and 7.5%. Results showed that no significant differences (P>0.05) were found in body weight gain, feed intake, feed conversion, mortality rate and meat quality (pH, water holding capacity, tenderness and cooking loss). It was concluded that the inclusion of extract of betel leaves and torch ginger flowers did not improve production performance and meat quality of male local ducks.

Effects of the Inclusion of Star Gooseberry (Sauropus androgynus) Leaf Meal in Ration on Physical and Nutritional Quality of KUB Chicken Breast Meat Anggraeni Anggraeni; Burhanudin Malik; Dewi Wahyuni; Novi Sidroh Farida; Wira Fadillah Suroso
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol. 32 No. 2 (2022): August 2022
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2022.032.02.07

Local chickens are among the enormous poultry genetic sources in Indonesia.Â These chickens are potential to develop as they are found in big population throughout the country.Â Chicken meat is a nutritious food containing nutrients including carbohydrate, protein, fat, water, minerals, and vitamins in balanced proportion.Â Improvement of nutritive contents of Balitnak Superior Local Chicken (KUB chicken) meat can be achieved by providing the chickens with quality and nutritious feed.Â The inclusion of star gooseberry leaf meal can be an alternative as it is nutritious, cheap, and plenty.Â This study was aimed at assessing effects of star gooseberry leaf meal (SGLM) inclusion in ration on physical and nutritional quality of KUB chicken breast meat. Ninety-six (KUB chickens) aged 7 days were allocated into 4 treatments and 4 replicates in a completely randomized design.Â Treatments consisted of 0% SGLM inclusion in ration (R0), 1% SGLM inclusion in ration (R1), 2% SGLM inclusion in ration (R2), and 3% SGLM inclusion in ration (R3).Â Data were subjected to an analysis of variance (anova) and a Duncan test.Â Results showed that treatments significantly increased (P<0.05) water but not (P>0.05) ash, fat, and protein contents of breast meat.Â Meat water holding capacity, cooking loss, and tenderness were found to be improved (P<0,05) but no different (P>0.05) meat pH was observed.

Karakteristik Sensoris Daging Ayam Kampung Unggul Balitnak (KUB) yang Diberi Tepung Daun Katuk (Sauropus androgynus) dalam Ransum Anggraeni Anggraeni; Dewi Wahyuni; Indry Cahya
Jurnal Agripet Vol 22, No 2 (2022): Volume 22, No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/agripet.v22i2.22033

ABSTRACT. Ayam KUB merupakan unggas lokal hasil inovasi breeding yang dilakukan oleh Balitnak. Karakteristik daging ayam KUB menyerupai daging ayam lokal atau kampung pada umumnya yaitu agak alot. Faktor kealotan atau keempukan seperti halnya aroma dan warna sangat memengaruhi penerimaan di masyarakat. Daun katuk (Sauropus androgynus) mengandung PUFA, flavonoid dan vitamin C. Penelitian ini bertujuan untuk menguji kualitas sensoris daging ayam kampung unggul balitnak (KUB) yang diberi tepung daun katuk (Sauropus androgynus) dalam ransum. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Perlakuan pada penelitian ini yaitu R0= 0% tepung daun katuk, R1= 1% tepung daun katuk, R2= 2% tepung daun katuk, R3= 3% tepung daun katuk. Peubah yang diamati dalam penelitian ini adalah uji hedonik dan mutu hedonik yang terdiri dari aroma, keempukan, warna, rasa dan juiciness. Data dianalisis menggunakan perhitungan Kruskal Wallis. Hasil uji organoleptik menunjukkan bahwasanya tepung daun katuk yang diberikan sebagai feed additive dalam ransum tidak berbeda nyata (P0,05) terhadap aroma, keempukan, warna, rasa, dan juiciness. Kesimpulannya adalah ransum yang mengandung daun katuk hingga 3% tidak mengubah karakteristik sensoris daging ayam KUB.(Sensory quality of Kampung Unggul Balitnak (KUB) chicken fed on the katuk leaf meal (Sauropus androgynus) in ration)ABSTRAK. KUB chickens are local poultry resulting from breeding innovations carried out by Balitnak. The characteristics of KUB chicken meat resemble local or village chicken meat in general, which is a bit tough. Toughness or tenderness factors such as aroma and color greatly affect acceptance in society. Katuk leaves (Sauropus androgynus) contain PUFAs, flavonoids and vitamin C. This study aimed to test the sensory quality of superior-grade native chicken (KUB) meat fed with katuk leaf flour (Sauropus androgynus) in the diet. This study used a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments in this study were R0 = 0% katuk leaf flour, R1 = 1% katuk leaf flour, R2 = 2% katuk leaf flour, R3 = 3% katuk leaf flour. The variables observed in this study were hedonic test and hedonic quality, which consisted of aroma, tenderness, color, taste, and juiciness. The data were analyzed using Kruskal Wallis calculations. The organoleptic test showed that katuk leaf flour given as a feed additive in the ration was not significantly different (P0.05) in aroma, tenderness, color, taste, and juiciness. The conclusion was that rations containing katuk leaves up to 3% did not change the sensory characteristics of KUB chicken meat.

Regression Analysis Of Jawarandu Goat Performance Given Corn Cob Silage Feed And Length Of Maintenance Dias Harry Noviandy; Dede Kardaya; Dewi Wahyuni
Jurnal Peternakan Nusantara Vol. 11 No. 2 (2025)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v11i2.22023

This research aims to determine the relationship model between the performance of jawarandu goats with the level of corn tebon silage feeding and the length of maintenance. The material used was 20 Jawarandu goats consisting of 4 treatments. The treatments given were field grass + corn tebon silage + concentrate with treatment levels P0 = 70% field grass 30% concentrate; P1 = 50% field grass, 20% corn tebon silage, 30% concentrate; P2 = 20% field grass, 50% corn tebon silage, 30% concentrate; P3 = 70% corn tebon silage, 30% concentrate. The results of this study were the average feed consumption of 684.15-908.94 g/head/day, average daily body weight gain of 68.00 g/day; 71.34 g/day; 77.02 g/day; 79.15 g/day, average feed conversion of 10.08 ± 2.16; 10.52 ± 2.38; 10.84 ± 1.78; and 10.61 ± 1.72, average feed cost per gain of Rp 20. 161.75 /kg; Rp 26,302.25/kg; Rp 27,105.74/kg; Rp 26,519.50/kg. After analyzing various regression models, the multiple linear regression model is a good model for research because the relationship between treatment and length of maintenance with feed consumption shows the coefficient of determination (R2) which is close to 1. The research concluded that the best treatment level in the study was the P3 treatment level in the 5th month with a daily body weight gain of 86.67 g/e/day with a feed conversion value of 9.53. The regression model that can be used for estimation of ration consumption from the treatment of corn tebon silage and length of maintenance is Y = 349.437 + 3.193X2 + 111.427X2, The value of the coefficient of determination (R2) which is close to 1 is on the feed consumption variable with a value of 0.982 or 98.2% which means that the closer to the number 1, the better the results

KUALITAS SENSORIS DAGING AYAM KAMPUNG MERAWANG YANG DIBERI TEPUNG MAGGOT BSF SEBAGAI SUBSITUSI TEPUNG IKAN DALAM RANSUM) Dhifa Hilmi; Dewi Wahyuni; Agung Puji Haryanto
Jurnal Peternakan Nusantara Vol. 11 No. 2 (2025)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v11i2.23607

The purpose of this study is to test the effect of BSF Maggot flour as a substitute for fishmeal in rations on the sensory quality of Merawang native chicken meat. The treatment given is feeding with the following composition: R0: 0% maggot flour + 10% fish meal in ration; R1 : 2.5% maggot flour + 7.5% fishmeal in ration; R2: 5% maggot flour + 5% fishmeal in ration; R3 : 7.5% maggot flour + 2.5% fishmeal in ration; R4 ; 10% maggot flour + 0% fish meal in the ration; The parameters tested are hedonic test and hedonic quality test including, aroma, softness, color, taste, and juiceness. The results of Kruskal Wallis analysis of each treatment showed that feeding by replacing fishmeal with maggot flour gave a significant difference (P<0.05) in the hedonic test on aroma, color, softness and taste but did not differ significantly (P>0.05) on juiceness. The hedonic quality test showed significantly different results in aroma, taste, tenderness and color but no significant difference in meat juiceness. The conclusion of this study is that the substitution of fishmeal with maggot flour from the level of 2.5 to 10% can increase the panelists' preference for Merawang chicken meat and can improve the sensory quality, especially in the aroma, color, tenderness and taste of Merawang chicken meat.

Effect of Noni Fruit Flour (Morinda citrifolia L.) in ration on the percentage of boneless meat of KUB chickens (Ayam Unggul Balitnak). Sofiyudin; Jatmiko; Dewi Wahyuni
Jurnal Peternakan Nusantara Vol. 12 No. 1 (2026)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jpn.v12i1.24608

Noni fruit or noni fruit can be used as a natural feed additive in livestock rations and contains many antibacterial substances such as xeronine, proxeronine, serotonin, daì mmaì caì nthaìl This study aims to test the effect of the use of noni fruit flour (Norinda citrifolia L.) in rations on the percentage of boneless KUB chickens (Kampung Unggul Balitnak). The research was carried out from July 1 to August 7, 2024 in Padasuka Village, Ciomas District, Bogor Regency. This study used 100 KUB chickens (unisex). This study used a complete randomized design (RAL) with 5 treatments and 4 replicates. The data was analyzed using variety analysis (ANOVA) and Ducan's follow-up test. R0 = control ration, R1 = addition of 0.75% noni fruit flour to the ration, R2 = addition of 1% noni fruit flour to the ration, R3 addition of noni fruit flour 1.25% to the ration, R4 = addition of 1.50% noni fruit flour to the ration. The variables observed in this study were the percentage of chest and thighs, the percentage of boneless breasts and thighs, the percentage of skin on the chest and thighs, the ratio of breasts and thighs, and the ratio of bones to breast and thigh flesh. The results of this study are that the administration of noni fruit flour at the level of 0.75% to 1.50% has not shown a real effect (P>0.05) on the percentage of breast and thigh, the percentage of boneless chest and thighs, the percentage of skin on the chest and thighs, the percentage of bones and thighs, and the ratio of bones to breast and thigh meat in KUB chickens (Kampung Unggul Balitnak). The conclusion of this study is that the administration of noni fruit flour at the level of 0.75% to 1.50% could not increase the percentage of bonelessness in the breast and thighs of KUB chickens

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