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All Journal International Journal of Biosciences and Biotechnology Buletin Udayana Mengabdi Majalah Ilmiah Peternakan Jurnal Ekonomi dan Bisnis Jagaditha MATAPENA: Jurnal Keilmuan Bahasa, Sastra, dan Pengajarannya
Gusti Ayu Mayani Kristina Dewi
Fakultas Peternakan Universitas Udayana, Denpasar Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media

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PENGARUH ADITIF EKSTRAK DAUN PEPAYA (Carica papaya L.) PADA AIR MINUM TERHADAP NILAI ORGANOLEPTIK DAGING AYAM JOPER LESTARIANTO A.; N. L. P. SRIYANI; G. A. M. K. DEWI
Majalah Ilmiah Peternakan Vol 25 No 2 (2022): Vol. 25 No. 2 (2022)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MIP.2022.V25.i02.p08

Abstract

This research aims to determine the effect of papaya leaf extract (Carica papaya L) added to drinking water and the organoleptic value of joper chicken meat. This research was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University for 2 months from February to March 2021. This research used a complete random design (CRD) with 4 treatments and 4 replications assessed by 20 semi-trained panelists. The data were processed by non parametric kruskall wallis test if there was a significant differences, it was followed by man witney. The four treatments were: papaya leaf concentration as much as 0 ml as a control (P0), papaya leaf concentration as much as 25 ml (P1), papaya leaf concentration as much as 30 ml (P2), papaya leaf concentration as much as 35 ml (P3). The variables observed were the organoleptic test which included color, aroma, texture and tenderness, flavour, bitterness level, and total acceptance. The results showed that the effect of adding papaya leaf extract (Carica papaya L) to drinking water had a significant effect (P <0.05) on color, aroma, texture and tenderness, flavour, bitterness level, and total acceptance. The conclusion of this research is the addition of papaya leaf extract to drinking water which can affect the organoleptic quality of joper chicken meat. The optimal concentration of papaya leaves to produce good organoleptic quality is 30 ml, with sensory criteria of golden brown color, fishless aroma, increased tenderness and absence of bitter taste in meat.
PENGARUH KALSIUM-ASAM LEMAK SAWIT (CA-ALS) DAN KALSIUM TERHADAP BOBOT TELUR, TEBAL KERABANG DAN KEKUATAN KERABANG AYAM PETELUR LOHMAN DEWI, G. A. M. KRISTINA
Majalah Ilmiah Peternakan Vol 13 No 1 (2010)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (76.484 KB)

Abstract

ABSTRAK Penelitian yang bertujuan untuk mengetahui pengaruh kalsium-asam lemak sawit (Ca-ALS) dan kalsium (Ca) dalam ransum terhadap bobot telur, tebal kerabang, dan kekuatan kerabang ayam petelur Lohman, telah dilaksanakan selama 20 minggu. Rancangan percobaan yang digunkanan adalah rancangan acakl lengkap (RAL) pola faktorial. Sebagai faktor pertama adalah tingkat penggunaan kalsium-asam lemak sawit (Ca-ALS) sebesar 5%, 10%, dan 15%. Faktor kedua adalah tingkat kalsium yang digunakan 2,75%, 3,00% dan 3,25% . Ayam yang digunakan sebanyak 280 ekor didistribusi kedalam 9 kombinasi perlakuan dan satu kontrol, setiap perlakuan terdiri atasb7 ulangan dan setiap ulangan terdiri atas 4 ekor ayam. Ransum yang digunakan mengandung energi metabolis 2620 kkal/kg dan protein kasar sebesar 16%. Ransum dan air minum diberikan secara adlibitum. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa penggunaan kalsium-asam lemak sawit (Ca-ALS) sampai 15% dalam ransum ayam petelur Lohman dapat dimanfaatkan dengan baik sebagai sumber asam lemak dan kalsium untuk menghasilkan bobot telur, dan ketebalan kerabang telur. Penggunaan Ca-ALS 15% akan lebih baik dengan penambahan 3,25% kalsium (Ca) dibanding 2,75%, 3,0% untuk meningkatkan kekuatan kerabang telur di awal dan akhir bertelur, diukur pada posisi vertikal atau horizontal. THE EFFECT OF CALCIUM–PALM FATTY ACID (Ca-PFA) AND CALCIUM FOR EGG WEIGHT, EGG SHELL THICKNESS, AND SHELL STRENGTH OF LOHMAN LAYING HENS ABSTRACK The aims of this experiment were to study the effect of calcium-palm fatty acid (Ca-PFA) and calcium in the ration for egg weigh, egg shell thickness, and shell strength of Lohman laying hens was done fot 20 weeks. A completly randomized design (CRD) with factorial used in this experiment, the first factor was 5%, 10%, 15% Ca-PFA and second factor was 2.75%, 3.00% and 3.25% calcium . The treatment consisted 7 replicates with 4 laying hens each and control, totally used 280 laying hens. All feed is iso caloric (ME: 2620 Kcal/kg) and iso protein (CP:16%). Feed and water were offered adlibitum. Result of this experiment showed that used of palm fatty acid (Ca-PFA) until 15% in rations Lohman laying hens to utilized fatty acid and calcium resources for increased egg weigh , egg shell tickness. But can be better with addition 3.25% calcium equal 2.75%, 3.0% increased egg shell strength in vertical or horizontal position, in beginning or finished of layed.
PENGARUH PENGGUNAAN KALSIUM-ASAM LEMAK SAWIT (CA-ALS) TERHADAP PERFORMANS AYAM BROILER DEWI, G.A.M. KRISTINA
Majalah Ilmiah Peternakan Vol 12 No 3 (2009)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (54.188 KB)

Abstract

ABSTRAK Penelitian penggunaan kalsium-asam lemak sawit (Ca-ALS) terhadap performans ayam broiler telah dilaksanakan selama 4 minggu. Rancangan yang digunakan adalah rancangan acak lengkap (RAL), terdiri dari 4 perlakuan ransum dan 5 ulangan. Setiap unit perlakuan terdiri dari 8 ekor, sehingga ayam yang digunakan berjumlah 160 ekor. Perlakuan yang dicobakan adalah R0, R1, R2 dan R3 berturut-turut mengandung 0, 5%, 10% dan 15% Ca-ALS. Ransum yang diberikan iso kalori dan iso protein (2985 kkal/kg dan 21% protein). Parameter yang diamati adalah pertambahan bobot badan, bobot badan akhir, konsumsi ransum, konversi ransum, persentase karkas, persentase organ dalam, lemak abdomen dan shank. Data yang diperoleh dianalisis dengan sidik ragam dan apabila diantara perlakuan berbeda nyata (P
Production and Income Over Feed and Chick Cost (IOFCC) of Broiler Chicken Which Feed The Fermented Dragon Fruit Skin Ration (Hylocereus Polyrhizus) I N. Tirta Ariana; Gusti A. M. Kristina Dewi; M. Wirapartha; I. W. Wijana; I. K. Anom Wiyana; N. W. Sitiari
Jurnal Ekonomi dan Bisnis Jagaditha Vol. 5 No. 2 (2018)
Publisher : Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/jj.5.2.800.92-96

Abstract

Abstract-The objective of the study is to know the production and the income over feed and chick cost (IOFCC) of broiler chicken which feed the fermented dragon fruit skin ration (Hylocereus Polyrhizus). The design of the study was Randomized Complete Design (RCD) with 3 treatments and 5 replications, where each replication consisted of 10 DOC broiler chicken; so total chicken used was 150 heads. Treatments given were: R0: ration of fruitless fruit skin of dragon, fermented; R1: ration with 5% flour of fermented dragon fruit skin and R2: ration with 7% fermented dragon fruit skin flour. Variables observed: final body weight, body weight gain, ration consumption, FCR, Income over Feed and Chick Cost (IOFCC). The data obtained were analyzed by variance, if between the treatments were significantly different (P
Co-Authors A. T. Umiarti Adiantara, I P. P. Adnyana IG.S Adnyana K.B Agustini M.A Anak Agung Gde Oka Parwata Anak Agung Sagung Kendran Andikayana I P. R. Andriyani N. M. Y. Anestika N.P.P. Aziz F. Camelia D, DESAK PUTU MAS ARI CANDRAWATI Dewi N. M. A. Eny Puspani Ermelia Maria F. R. Lodang Febryanti F. A. Fitriana N. Fransiska N. R. G. A. Wiranata Graciella O. Gusti Ayu Yuniati Kencana Heppi N. M. A. L. I G. A. A. Putra I Gede Mahardika I Gusti Ngurah Kade Mahardika I Gusti Ngurah Kayana I Gusti Nyoman Gde Bidura I K. A. Wiyana I M. Mudita I Made Nuriyasa I N. T. ARIANA I N.S Sutarpa I Nengah Suar Rusnadi I NYOMAN MANTIK ASTAWA I Nyoman Suartha I Nyoman Sumerta Miwada I NYOMAN SUTARPA SUTAMA I P. R. S. Diana I Putu Sudiarta I W. Wijana I W. Wijana I W. WIJANA I W. Wijana I W. Wijana I Wayan Wijana I. A. P. Utami I. K. Anom Wiyana I. W. Wijana I.A.P Utami I.B. Gde Nova Winarta Ida Ayu Okarini Ida Ayu Pasti Apsari Ida Bagus Kade Suardana IKU M. S. F. Jaya I M. B. K. A. Wiyana K. Karnama K.A. Wiyana Kartika M. W. A. Kurniawan A. L. Doloksaribu LAKSMI DEWI M. P. LESTARIANTO A. Lodang, Ermelia Maria F. R. Luh Yuni Surya Antari M. Wirapartha Made Dewantari Maheri N. W. R. Manaek C. L. Mayana M.I Muda K. G. P. N. S. SUTAMA Ni Luh Putu Sriyani Ni Putu Kartika Wardani Ni Wayan Siti Ni Wayan SITIARI Ningsih N. W. A. Nova L. E. Padmini N. M. T Pasaribu C. A. Pusari N. W. Y. M. Putra I K. S. A. Putra I P. A. Y. R. R. Indrawati R. Rochi Raillah H. S. Ramadhani I. F. Rika R. Rusnadi I. N. S. Setiawan I K. A. Sitepu M. Sri Anggreni Lindawati Sri Kayati Widyastuti Suartiningsih N P.M Suartiniyanti N. L. A. Sucahya D.G.I Suda IN. SUHENDRA I P. N. D. Sujana I K. Y. Sukmaya I. B. M. G. Sumayani, N. K. E. Suparman I K.A Sutiyo R. A. Syamsi B. Trisnayuni N. M. A. ulum M. F. W. Wijana WARDANI, N. P. K. Warmana I W. G. T. WIBAWA I M. A. S Widyantara P. R. A Wijana IW. Wijana IW.