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All Journal International Journal of Biosciences and Biotechnology Jurnal Ilmu dan Kesehatan Hewan METAMORFOSA Journal of Biological Sciences Majalah Ilmiah Peternakan E-Journal Of Animal Science Udayana University Pastura; Journal Of Tropical Forage Science Jurnal Ilmu dan Teknologi Hasil Ternak
Tjokorda Gede Belawa Yadnya
FAKULTAS PETERNAKAN, UNIVERSITAS UDAYANA, DENPASAR-BALI
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Health Professions Immunology & microbiology Veterinary Other

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THE EFFECT OF FERMENTED PURPLE SWEET POTATO (Ipomoea batatas L) IN THE RATION ON THE ANTIOXIDANT PROFILE AND MEAT CHOLESTEROL OF BALI DUCK Belawa Yadnya, Tjokorda Gede; Sudana, Ida Bagus; Mahardika, I Gede; Mastika, I M.
E-Journal Of Animal Science Udayana University Vol 2, No 1,Tahun 2013
Publisher : E-Journal of Animal Science Udayana University

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Abstract

An experiment was carried out to the study the effect of fermented purple sweet potato ( Ipomoea batatas L) in the ration on the profile antioxidant and meat cholesterol of bali duck. A Completely Randomized Design (CRD), consisted seven treatments and four replicates each was used in this experiment. The seven treatments were ration without purple sweet potato (Ipomoea batatas L) (treatment A), ration containing 10, 20, and 30% un fermented purple sweet potato (treatment B, C, and D), ration containing 10, 20, and 30% fermented purple sweet potato (treatment E, F, and G). Each treatment consisted of four replicates with four ducks in each replicates with homogenous age and weight. The variables observed including profile antioxidant, antioxidant capacity, malondialdehida (MDA), and superoxida dismutase (SOD); lipid profile : total clolesterol, high density lipoprotein (HDL), low density lipoprotein (LDL), and triglyceride. Feeds offered were iso nitrogenous and iso calory and were given ad lidThe result showed that using fermented purple sweet potato in the ration improved antioxidant profile that was increased of antioxidant capacity such as superoxida dismutase (SOD) were significantly (P<0,05), and malondialdehida (MDA) decreased was sinificantly (P<0,05) than those given control diet..Ducks meat offered control diet contained total cholesterol and LDL 107,66 mg/100 g and 45,55 mg/100g respectively, When offered diet containing un fermented purple sweet potatoes decreased the content of cholesterol and LDL significantly (P<0.05) compared to control.Result of the experiment suggested that the effect of fermented purple sweet potato (Ipomoea batatas L) in the ration improved the antioxidant profile and consentration of the meat cholesterol of bali duck.
RESPONSE OF OFFERED FERMENTED PURPLE SWEET POTATO (Ipomoea batatas L) SKIN AS ANTIOXIDANT COMPOUND IN DIETS IMPROVED MEAT QUALITY OF BALI DUCK Tjokorda Gede Belawa Yadnya; Ida Bagus Gaga Partama; Anak Agung Ayu Sri Trisnadewi; Ni Made Suci Sukmawati
International Journal of Biosciences and Biotechnology Vol 2 No 2 (2015)
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University in cooperation with Asia-Oceania Bioscience and Biotechnology Consortium (AOBBC)

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Abstract

This experiment was carried out to study the response of offered fermented purple sweetpotato(Ipomoea batatas L) skin as antioxidant compound in diets on quality meat quality ofbali duck. Five treatment diets were used in a completely randomized design (CRD) consistedof control diet A (diet without containing purple sweet potato skin), diet B containing 10%purple sweet potato skin, diet C containing 10% fermented purple sweet potato skin, diet Dcontaining 20% purple sweet potato skin and diet E containing 20% purple sweet potato skin.Each treatment consisred of four replications and each replication consisted of five ducks.Variable s observed in this study meat quality with obyective method consisted meat colour,water concentration, water holding capacty (WHC), pH, and cooking loss. Organolepticquality consisted colour, smell, taste, texture, and to receive of whole. Anthocyanin, proteinand crude fibre consumption. In general, the showed that offered fermented purple sweetpotato skin in diets were significantly (P<0,05) increased the meat colour, water holdingcapacity, and pH, but on water concentration was not significantly (P>0,05) and on cookingloss was deceased significantly P<0,05). also could be increased organoleptic meat qualitywere colour, smell, taste, texture, and to receive of whole(P<0,05). Offered fermented purplesweet potato skin in diets could be increased anthocyanin and crude protein consumption.However, crude fibre consumption did not affected compared with the treament in A diet. Itwas concluded that the fermented purple sweet potato (Ipomoea batatas L) in diets couldimprove meat quality of Bali duck.
Fermented Purple Sweet Potato in Rations on Carcass Improvement, Antioxidant Profile, Meat, and Eggs Lipid Profile of Bali Ducks Tjokorda Gede Belawa Yadnya; Ida Bagus Sudana; I.G. A.I. Aryani
Veterinary Science and Medicine Journal Vol 4 No 1 (2016)
Publisher : Udayana University

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Abstract

This study aimed to determine the effort of fermented purple sweet potato in the rations to improve carcass, antioxidant profile, meat and eggs lipid profile of bali ducks. Completely randomized design with three treatments was used in this study. Sixty baliducks were divided into 3 treatments that provision by rations; A: without purple sweet potato, B: with 10% purple sweet potato, C: with 10% fermented purple sweet potato.The experiment used four replications to each treatment which 5 layer ducks were used as a repetition in each unit of experiment. The experiment was done for 12 weeks. Antioxidant consumption was counted during the experiment. In the end of experiment the ducks were killed and meat antioxidant profile namely antioxidant capacity, malondialdehida (MDA) and superoxide dismutase (SOD), carcass profile including slaughter weight, carcass weight, carcass percentage, and physical carcass composition (meat, bone, fat including skin) were recorded. Meat and egg lipid profile (total cholesterol, highdensity lipoprotein (HDL), low density lipoprotein (LDL) and triglycerides) were also counted in the end of experiment.The results showed fermented purple sweet potato in the rations significantly increased the consumption of antioxidants, accompanied by increasing in slaughter weight, carcass weight, carcass percentage, and meat percentage. Fermented purple sweet potato in the rations also significantly reduced the percentage of sub-cutaneous fat and skin. Fermented purple sweet potato improved antioxidant profile significantly, increased antioxidant capacity, and superoxide dismutase (SOD), and decreased the levels of malondialdehide (MDA). It also decreased significantly the total cholesterol, HDL, LDL and triglycerides in meat and eggs. The conclusion of the research is a 10 % fermented purple sweet potato in the rations be able to improve the antioxidant consumption, carcass, antioxidant profile, meat and eggs lipid profile of first laying phase of bali ducks.
THE EFFECT OF OFFERED FERMENTED RICE HULL IN RATION SUPPLEMENTED WITH PURPLE SWEET POTATO (Ipomoea batatas L.) LEAF ON LIPID PROFILE OF DUCK MEAT T.G. Oka Susila; T.G. Belawa Yadnya; Ni Gusti Ketut Roni
Metamorfosa: Journal of Biological Sciences Vol 4 No 2 (2017)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2017.v04.i02.p08

Abstract

This experiment was carried out to study the effect of offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf on lipid profile of duck meat. Seven treatment rations were used in a completely randomized design (CRD) consisted of control ration A (ration without containing rice hull and purple sweet potato leaf), ration B (ration containing 5% rice hull), ration C (ration containing 5% fermented rice hull and purple sweet potato leaf ), ration D (ration containing 10% rice hull), ration E (ration containing 10% fermented rice hull and purple sweet potato leaf), ration F (ration containing 15% rice hull),and ration G (ration containing 15% fermented rice hull and purple sweet potato leaf). Each treatment consisted of three replicates and each replicate consisted of five ducks. Variable observed in this study were feed consumption, protein, crude fiber and antioxidant consumption and lipid profile consisted cholesterol total, HDL, LDL and TGA. The results showed that feed, protein, crude fiber and antioxidant consumption on treatment A were 6414.10., 1027.70., 520.82 and 59,51g/head. Giving treatment B, C, D, E, F and G decrease feed consumption (P, < 0.05), but protein consumption was increase significantly (P <0.05) except for treatment B was not significant compared with treatment A. Giving treatments C, E and G were decrease crude fiber consumption (P<0.05). Crude fiber consumption in treatment B increase significantly (P < 0.05), but crude fiber consumption in treatment D and F were not significantly different (P>0.05) with control (A). Antioxidant consumption for treatments B, C, D, E, F and G were increase significantly (P<0,05) compared with A. Lipid profile of duck meat consisted of cholesterol total, HDL, LDL and TGA in treatment A were 75,84., 26,81., 30,04 and 100,87 mg/100g. Offered treatment B, C, E, F and G significantly decrease cholesterol total (P<0.05), but treatment D was not significantly different (P>0.05) with treatment A . While on HDL and TGA for all treatment were not significantly different (P>0.05) except TGA for treatment C was increase significantly (P<0.05), compared treatment A. Offered treatment C, E and G were significantly decease LDL of duck meat, but treatment B, D and F were not significantly different (P<0.05) with treatment A. Its can be concluded that offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf improve lipid profile of duck meat.
KAJIAN PEMANFAATAN SEKAM PADI YANG DIFERMENTASI EFFECTIVE MICROORGANISM-4 (EM-4) DISUPLEMENTASI DAUN SIRIH (Piper betle L) TERHADAP PERFORMANS DAN KARKAS ITIK BALI UMUR 22 MINGGU Partama I. B. G.; T. G. Belawa Yadnya; A. A. A. S. Trisnadewi; A. A. P. P. Wibawa; I. M. Mudita
Majalah Ilmiah Peternakan Vol 21 No 3 (2018): Vol 21, No 3 (2018)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.786 KB) | DOI: 10.24843/MIP.2018.v21.i03.p02

Abstract

Penelitian bertujuan untuk mengetahui pengaruh pemanfaatan sekam padi difermentasi larutan EffectiveMicroorganism-4 (EM-4) dalam ransum disuplementasi daun sirih (Piper betle L.) terhadap performans dan karkasitik bali betina, umur 22 minggu. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan yaituransum tanpa sekam padi (A), ransum mengandung 12,50% sekam padi (B), ransum mengandung 12,50 % sekampadi difermentasi EM-4 (C), ransum mengandung 12,50% sekam padi dan daun sirih (D), serta ransum 12,50%sekam padi difermentasi EM-4 dan daun sirih (E). Setiap perlakuan terdiri atas empat ulangan dan setiap ulanganberisi lima ekor ituik bali betina, Variabel yang diamati konsumsi ransum, konsumsi antioksidan ransum, bobotbadan akhir, pertambahan bobot badan, feed conversion ratio dan karkas meliputi bobot potong, bobot karkas danpersentase karkas. Hasil penelitian menunjukkan bahwa pemberian 12,50 % sekam padi difermentasi EM-4 sertadisuplementasi daun sirih tidak berpengaruh terhadap konsumsi ransum(P>0,05), namun dapat menghasilkanbobot badan akhir, pertambahan bobot badan lebih tinggi (P<0,05), serta FCR yang lebih rendah (P<0,05) sertabobot karkas dan persentase karkas yang lebih baik daripada perlakuan yang lainnya. Dapat disimpulkan bahwapemberian sekam padi yang difermentasi EM-4 serta disuplementasi daun sirih dapat memperbaiki performansdan karkas yang lebih baik daripada perlakuan yang lainnya.
PROFIL LIPIDA DAGING ITIK DIBERI RANSUM MENGANDUNG SEKAM PADI TERFERMENTASI DENGAN Aspergilus niger DISUPLEMENTASI DAUN UBI JALAR UNGU (Ipomoea batatas L.) Susila T. G. O.; T. G. Belawa Yadnya; N. G. K. Roni
Majalah Ilmiah Peternakan Vol 20 No 1 (2017): Vol 20, N0 1 (2017)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.972 KB) | DOI: 10.24843/MIP.2017.v20.i01.p06

Abstract

Penelitian ini bertujuan mempelajari pengaruh pemberian sekam padi terfermentasi dengan Aspergilus nigerdisuplementasi daun ubi jalar ungu terhadap profil lipida daging itik. Rancangan acak lengkap (RAL) digunakanterdiri atas ransum kontrol (A) adalah ransum tanpa sekam padi dan daun ubi jalar ungu, (B) dan(D) adalah ransummengandung 10% dan 20% sekam padi, sedangkan (C) dan (E) adalah ransum yang mengandung 10% dan 20%sekam padi terfermentasi dengan Aspergilus niger disuplementasi dengan daun ubi jalar ungu. Setiap perlakuandiulang tiga kali. Hasil penelitian menunjukkan bahwa total kolesterol daging itik yang mendapat perlakuan B danD tidak berbeda (P>0,05) dengan kontrol, sedangkan pada perlakuan C dan E lebih rendah (P<0,05) dibandingkankontrol. HDL daging itik perlakuan B, C, dan E lebih tinggi (P<0,05) dan perlakuan D tidak berbeda (P>0,05)dengan kontrol. LDL dan trigliserida daging itik perlakuan B tidak berbeda (P>0,05) dengan kontrol. LDL padaperlakuan C, D dan E lebih rendah (P<0,05) dibandingkan dengan control. Trigliserida daging perlakuan C danE lebih rendah (P<0,05) dan perlakuan D tidak berbeda (P>0,05) dengan kontrol. Dapat disimpulkan bahwapemberian ransum yang mengandung sekam padi terfermentasi dengan Aspergilus niger disuplementasi dengandaun ubi jalar ungu pada taraf 20% memperbaiki profil lipida daging itik. Kata kunci: itik, sekam padi, fermentasi, ubi jalar ungu, penampilan, kolesterol
KAJIAN DETOKSIFIKASI ASAM SIANIDA PADA KETELA POHON (Manihot esculenta Crantz) MELALUI PEMETIKAN PUCUK BATANG T.G. Belawa Yadnya; A.A.A.S. Trisnadewi
Pastura : Jurnal Ilmu Tumbuhan Pakan Ternak Vol 7 No 1 (2017): Pastura Vol. 7 No. 1 Tahun 2017
Publisher : Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (586.364 KB) | DOI: 10.24843/Pastura.2017.v07.i01.p04

Abstract

Penelitian bertujuan untuk mengatahui pengaruh pemetikan pucuk batang terhadap detoksifikasi asam sianida pada ketela pohon. Penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan yaitu ketela pohon tanpa dipetik pucuk batang (A), ketela pohon dipetik pucuk batang setiap 2 minggu (B), ketela pohon dipetik pucuk batang setiap 3 minggu (C), dan ketela pohon dipetik pucuk batang setiap 4 minggu. Variabel yang diamati kadar HCN pada daun, isi umbi dan kulit, dan kadar pati pada daun, isi umbi dan kulit ubi ketela pohon. Hasil penelitian menunjukkan bahwa pemetikan setiap 2, 3, dan 4 minggu terjadi penurunan kadar HCN secara nyata (P<0,05). Hal yang sama juga terjadi penurunan kadar pati pada pemetikan pucuk batang setiap 2 dan 3 minggu secara nyata (P<0,05), sedangkan pada pemetikan setiap 4 minggu tidak berbeda nyata (P>0,05) dibandingkan dengan ketela pohon yang tidak dipetik pucuk batangnya (kontrol). Dari hasil penetian dapat disimpulkan bahwa pemetikan pucuk batang dapat menurunkan kadar asam sianida dan menurunkan kadar pati, kecuali pada pemetikan setiap 4 minggu tidak berpengaruh terhadap kadar pati ketela pohon. Kata kunci: detoksifikasi asam sianida, kadar HCN, kadar pati, ketela pohon.
The Effect of Zingiber Officinale Rosc in The Diets of Performance in Culled Layer Ducks Tjokorda Gede Belawa Yadnya; Ni Made Suci Sukmawati; A.A.A. Sri Trisnadewi; A.A. Putu Putra Wibawa
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The experiment was design using a completely randomized block design (CRBD) with four treatments. Treatment were diets without Zingiber officinale rosc (A), diets contain 2,91% Zingiber officinale Rosc  (B), diets contain 5,66%. Zingiber officinale Rosc (C), and diets contain 8,26% Zingiber officinale Rosc (D). Each treatment with five replicates, and each replicate consist four culled layer ducks. Variable observed were feed conversation ratio, carcass physical composition, and meat quality. It was concluded that present  Zingiber officinale Rosc in the diets could be improved of performance in culled layer ducks.   Keywords : Zingiber officinale Rosc, Culled layer ducks, and  meat qualit
The Expedient of Decreased on The Meat and Blood Cholesterol Concentration Throught Use “Kayu Apu” (Pistia strtiotes L) in The Local Chicken Feed, Old 3-10 Weeks Tjokorda Gede Belawa Yadnya; Ni Gusti Ketut Roni; Desak Putu Mas Ari Candrawati; Anak Agung Putu Putra Wibawa
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 5 No. 2 (2010)
Publisher : Faculty of Animal Science Universitas Brawijaya

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Abstract

The research was carried out to study the effect of kayu apu (Pistia Stratiotes L) in diets of cholesterol concentration in the blood and mea on the chickn local. The experiment was designed using completely randomized design (CRD) with four treatments which were ration without” kayu apu”(Pistia stratiotes L) as control (P0), ration with 10% kayu apu (P1), ration with 20% kayu apu (P2) and ration with 30% kayu apu (P3). Each treatment group had three replicates with five birds in each replicates. Data observation are total choresterol, low density lipoprotein (LDL), high density lipoprotein (HDL) in the blood and meat cholesterol. The result showed that the offered 10%-30% kayu in diets could be decrease of cholesterol total and Low Density Lipoprotein (LDL) were significanty (P<0,05), but not affected of High Density Lipoprotein (HDL) (P>0,05). The same incident of the offered kayu apu could be decrease of cholesterol concentration total in the  meat. It was included that of kayu apu (Pistia Stratiotes L) 10%-30% in the ration could be increase on feed efficiency, decrease of carcass fat and cholesterol concentration in the blood and meat of the chicken local.   Keywords: The expedient of decrease cholesterol, kayu apu (Pistia Stratiotes L) and Chicken local
PENGARUH PENGGANTIAN JAGUNG GILING DENGAN SENGAUK DALAM RANSUM YANG MENGANDUNG STARPIG DISUPLEMENTASI DENGAN DAUN SALAM (Syzygium polyanthumWalf) TERHADAP EFISIENSI PENGGUNAAN RANSUM DAN PROFIL LIPIDA DARAH AYAM KAMPUNG Yadnya, T. G. Belawa; Wirawan, I. W.
Majalah Ilmiah Peternakan Vol 17 No 3 (2014): Vol 17, No 3 (2014)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.974 KB) | DOI: 10.24843/MIP.2014.v17.i03.p04

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggantaian jagung giling dengan sengauk dalam ransum yang mengandung Starpig dan disuplementasikan dengan daun salam (Syzygium polyanthum Walf) terhadap efisiensi penggunaan ransum dan profil lipida darah ayam kampung. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga perlakuan, yaitu ransum tanpa sengauk, Starpig dan daun salam (A), penggantian 10% jagung dengan sengauk dan Starpig (B), dan penggantian 10% jagung dengan sengauk, Starpig dan daun salam (C). Setiap perlakuan dengan tiga ulangan dan setiap ulangan berisi tiga ekor ayam dengan umur dan berat yang homogen. Variabel yang diamati adalah efisiensi penggunaan ransum dan profil lipida darah ayam kampung. Dari hasil penelitian dapat disimpulkan bahwa penggantian jagung giling dengan sengauk yang mengandung Starpig yang disuplementasi dengan daun salam dapat memperbaiki efisiensi penggunaan ransum dan profil lipida darah ayam kampung
Co-Authors A. A. A. SRI TRISNADEWI Anak Agung Ayu Sri Trisnadewi Anak Agung Putu Putra Wibawa DESAK PUTU MAS ARI CANDRAWATI I Gede Mahardika I Gusti Lanang Oka I Ketut Sukada I M. Mudita I WAYAN WIRAWAN I. M. Mastika I. W. Wirawan, I. W. I.G. A.I. Aryani Ida Bagus Gaga Partama Ida Bagus Sudana Ida Bagus Sudana Ni Gusti Ketut Roni Ni Gusti Ketut Roni Ni Made Suci Sukmawati Ni Made Witariadi Susila T. G. O. T.G. Oka Susila