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All Journal Buletin Peternakan WIDYATAMA JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Biologi Tropis Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Bantara Journal of Animal Science Jurnal sains dan teknologi industri peternakan Jurnal Masyarakat Madani Indonesia
Engkus Ainul Yakin
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Public Health Social Sciences Veterinary Other

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The Effect of Adding Kaliandra Leaf Flour on Broiler Chicken Performance Wardana, Afriyansah Bimaseta; Yakin, Engkus Ainul
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
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.v25i3.9566

Abstract

Since broiler production is one of the sources of animal protein that the community consumes in large quantities, efforts are being made to improve its quality and efficiency through the addition of alternative feed ingredients. One potential feed item that can be used is kalandra flour, which is known to have bioactive compounds that can impact the performance and body composition of broiler chickens. The purpose of this study was to determine the effect of adding calliandra leaf flour on the performance of broiler chickens. This study used a completely randomized design (CRD) with four treatments and four replications. There were four broiler chicks in each replication, for a total of 64 chicks. The study treatments were: 100% control feed was used at P0, 100% control feed plus 1% calliandra leaf meal was used at P1, 100% control feed plus 3% calliandra leaf meal was used at P2, and 100% control feed plus 5% calliandra leaf meal was used at P3. Feed conversion, average daily weight gain, and feed consumption were the observed variables. There was no visible variation in the study findings for feed consumption, average daily weight gain, and feed conversion (P>0.05). According to the study findings, broiler performance was not significantly affected by the addition of calliandra meal up to 5%.
Penguatan Kapasitas Petani dan Peternak Muda: Pelatihan Hijauan Pakan dan Agen Hayati untuk Siswa SMK N 2 Sukoharjo Husein, Muhammad; Purwati, Catur Suci; Yakin, Engkus Ainul; Sukaryani, Sri; Mulyono, Ali Mursyid Wahyu
Jurnal Masyarakat Madani Indonesia Vol. 4 No. 3 (2025): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/fwpf1674

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan dan keterampilan siswa SMK N 2 Sukoharjo dalam budidaya hijauan pakan dan pembuatan agen hayati (Mikoriza dan Trichoderma). Metode yang digunakan meliputi pre-test, penyampaian materi teori, praktik langsung, post-test, dan pendampingan. Sebanyak 50 siswa mengikuti pelatihan ini. Hasil menunjukkan adanya peningkatan signifikan pada pemahaman siswa tentang konsep hijauan pakan, jenis tanaman pakan, dan peran agen hayati dalam pertanian. Praktik pembuatan Trichoderma menjadi momen penting yang meningkatkan keterlibatan dan pemahaman peserta. Evaluasi post-test menunjukkan bahwa 84% siswa dapat menjelaskan kembali fungsi agen hayati dan 78% merasa percaya diri untuk menerapkan ilmu tersebut secara mandiri. Program ini dinilai sangat bermanfaat oleh mayoritas peserta dan berpotensi direplikasi di sekolah lain.
Evaluation of Fermentation Using Ma-11 on The Nutrirional Content of Palm Leaves Prasetyo, Ardina Nur; Sukaryani, Sri; Yakin, Engkus Ainul
Jurnal Biologi Tropis Vol. 24 No. 3 (2024): July - September
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.v24i3.7334

Abstract

This study aims to determine the effect of fermentation of oil palm leaf content using MA-11 on dry matter (BK), crude protein (PK) and crude fibre (SK) content. This study uses a comprehensive randomized design (RAL) The pattern was in line with the treatment as many as four treatments and each treatment was repeated three times. T0 : 250 grams of palm oil leaves + 6cc MA-11 with an incubation period of 0 days, T1 : 250 grams of palm oil leaves + 6cc MA-11 with an incubation period of 3 days, T2: 250 grams of oil palm leaves + 6cc ma-11 with an incubation period of 6 days. T3 : 250 grams of palm oil leaf +6cc ma-11 with an incubation period of 9 days. Observed variable dry matter , crude protein, crude fibre.  The results of the study showed that the average value of BK was obtained T0: 86.86%, T1: 87.76%, T2: 88.93% and T3: 90.06%, Tilapia PK was obtained T0: 5.34%, T1: 6.04%, T2 6.01% and T3 12.09% The average value of SK was obtained T0: 23.12%, T1: 21.51%, T2: 20.30% and T3: 18.27%.The conclusion from this study is that the fermentation period of 0 to 9 days using ma-11 with a dose of 6cc has a very real effect on the dry matter content and crude protein content and is able to reduce the crude fiber content.
PERBANDINGAN LAMA FERMENTASI MENGGUNAKAN Aspergillus niger TERHADAP KADAR NUTRISI KULIT KENTANG Sukaryani, Sri; Lestari, Desy; Yakin, Engkus Ainul
Jurnal Sains dan Teknologi Industri Peternakan Vol 1 No 2 (2021): Agustus 2021
Publisher : Program Studi Peternakan Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/jstip.v1i2.464

Abstract

ABSTRAK Kulit kentang merupakan salah satu limbah dapur yang masih bisa dimanfaatkan sebagai pakan ternak, namun disisi lain kulit kentang jika dimanfaatkan sebagai pakan ternak memiliki nilai gizi yang kurang karena kandungan serat kasar (SK) yang tinggi sehingga perlu dilakukan fermentasi menggunakan Aspergillus niger. Penelitian ini bertujuan untuk mengetahui kadar nutrisi kulit kentang yang difermentasi menggunakan Aspergillus niger. Desain percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 3 perlakuan dan 6 kali ulangan. Data hasil penelitian ini dianalisis menggunakan Analysis of Variance (ANOVA) dan Multiple Range Test (DMRT) pada level signifikansi 5 % & 1 %. Hasil penelitian menunjukan bahwa fermentasi kulit kentang menggunakan Aspergillus niger sebesar 2% berpengaruh nyata terhadap lemak kasar (P<0,05) tetapi tidak berpengaruh nyata terhadap kadar protein terlarut dan kadar serat kasar (P>0,05). Nilai rata-rata protein terlarut pada perlakuan P1: 15,09%, P2: 15,66% dan P3: 17,21%, nilai rata-rata kadar serat kasar pada perlakuan P1: 54,82%, P2: 53,36% dan P3: 52,58%, serta rata-rata kadar lemak kasar pada perlakuan P1: 14,20%, P2: 15,26% dan P3 15.77%. Kesimpulan dari penelitian ini adalah bahwa fermentasi kulit kentang selama 1-3 minggu menggunakan Aspergillus niger sebanyak 2% berpengaruh nyata terhadap lemak kasar, tetapi tidak berpengaruh nyata terhadap kadar protein terlarut dan kadar serat kasar. Namun secara visual kadar protein terlarut mengalami peningkatan serta kadar serat kasar mengalami penurunan. . Kata kunci: Aspergillus niger, fermentasi, kadar nutrisi, kulit kentang ABSTRACT Potato peel is one of the kitchen wastes that can still be used as animal feed, but on the other hand, potato skins if used as animal feed have less nutritional value because of the high crude fiber content, so it is necessary to ferment it using Aspergillus niger. The purpose of this research was to determine the nutritional content of potato peels fermented using Aspergillus niger. The experimental design used a completely randomized design (CRD) with a unidirectional pattern with 3 treatments and 6 replications. The data from this study were analyzed using Analysis of Variance (ANOVA) and Multiple Range Test (DMRT) at a significance level of 5% & 1%. The results showed that potato peel fermentation using Aspergillus niger at 2% had a significant effect on crude fat (P<0.05) but had no significant effect on soluble protein content and crude fiber content (P>0.05). The average value of dissolved protein in treatment P1: 15.09%, P2: 15.66% and P3: 17.21%, the average value of crude fiber content in treatment P1: 54.82%, P2: 53.36 % and P3: 52.58%, and the average crude fat content in the treatment P1: 14.20%, P2: 15.26% and P3 15.77%. The conclusion of this study was that the fermentation of potato skins for 1-3 weeks using Aspergillus niger as much as 2% had a significant effect on crude fat, but had no significant effect on soluble protein content and crude fiber content. However, visually, the dissolved protein content increased and the crude fiber content decreased. Keywords: Aspergillus niger, fermentation, nutritional content, potato skins
Co-Authors Ahimsa Kandi Sariri Ali Mursyid Wahyu Mulyono Brillyanto, Arga Dahana Catur Suci Purwati Dwi Handayani, Hesti Lestari, Desy Ludfia Windyasmara, Ludfia Muhammad Husein Mustaqim, Fajar Nono Ngadiyono Prasetyo, Ardina Nur Ristanto Utomo Roi Mustakim Sri Sukaryani Wardana, Afriyansah Bimaseta