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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Pertanian Terpadu Vitek : Bidang Kedokteran Hewan Jurnal Ilmiah Ilmu-Ilmu Peternakan
Anie Insulistyowati, Anie
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Social Sciences

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PERBEDAAN INTERVAL WAKTU PEMBERIAN CAMPURAN Lactobacillus plantarum DAN KUNYIT DALAM AIR MINUM TERHADAP BOBOT KARKAS DAN LEMAK ABDOMEN BROILER Wahid, Hijrul; Manin, Fahmida; Yusrizal, Yusrizal; Insulistyowati, Anie; Rahayu, Pudji; Viastika, Yanita Mutiaraning
VITEK : Bidang Kedokteran Hewan Vol. 15 No. 1 (2025): VITEK-Bidang Kedokteran Hewan
Publisher : Fakultas Kedokteran Hewan Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jv.v15i1.340

Abstract

Abstract This study aimed to evaluate the effect of different intervals of administering a mixture of Lactobacillus plantarum and turmeric in drinking water on carcass weight and abdominal fat of broiler chickens. The research was conducted for 35 days at the Animal Production and Forage Laboratory, Faculty of Animal Science, University of Jambi, using 200 Lohmann Platinum (MB 202) day-old chicks of mixed sex. A Completely Randomized Design (CRD) was applied, consisting of four treatments and five replications, with 10 birds per replicate. The treatments were: P0 = drinking water without additives; P1 = 2% mixture of L. plantarum and turmeric administered daily; P2 = every two days; P3 = every three days. The mixture ratio of L. plantarum to turmeric was 3:1, given at 2% per liter of water. Observed parameters included feed and water intake, slaughter weight, carcass weight (absolute and relative), and abdominal fat (absolute and relative). Data were analyzed using ANOVA. Results showed no significant differences (P>0.05) among treatments for all parameters. However, the two-day interval treatment (P2) tended to improve slaughter and carcass weights while reducing abdominal fat compared to other treatments.
Penggunaan Kunyit (Curcuma domestica Val.) dan Kandistatin® untuk Penanganan Penyakit ORF pada Kambing Saanen: Studi Kasus di BBPTU-HPT Baturraden: Use of Turmeric (Curcuma domestica Val.) and Kandistatin® to Treat ORF Disease in Saanen Goats: Case Study at BBPTU-HPT Baturraden Wibowo, Sarwo Edy; Alfandi, Surya; Manin, Fahmida; Rahayu, Pudji; Insulistyowati, Anie; Darlis, Darlis; Maksudi, Maksudi
Jurnal Ilmiah Ilmu-Ilmu Peternakan Vol 27 No 1 (2024): Mei 2024
Publisher : Fakultas Peternakan Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jiiip.v27i1.31769

Abstract

Background: ORF disease is also called Contagious Ecthyma (CE), Contagious Pustular Dermatitis (CPD), Sore Mouth which is caused by viruses from the genus Parapoxvirus which attacks goats and sheep. Orf disease is very easily transmitted to goats and sheep, and is zoonotic. Purpose: This study aims to determine the effectiveness of using turmeric and Kandistatin® for the treatment of ORF disease at BBPTU-HPT Baturaden. Methods: This section should include a concise description of the process by which you conducted your research. Results: Based on the results of the anamnesis, physical examination and clinical symptoms of Saanen goats in cage G at the Balai Besar Pembibitan Ternak Unggul dan Hijauan Pakan Ternak (BBPTU-HPT) Baturraden, there are 3 goats infected with ORF disease with eartag numbers 1861, 1985, and 1986. Saanen goats is + 4 months old. Saanen goats that had ORF infections were treated using grated turmeric mixed with vegetable oil which was applied to the goat's lips and given 1 ml of Kandistatin® twice a day for 7 days, showing the healing process on the third day and the seventh day. The examination results showed healing. Conclusion: The use of turmeric mixed with vegetable oil and the administration of Kandistatin® can be used to treat ORF infections.
Bobot Karkas Dan Lemak Abdomen Ayam Broiler Yang Diberi Ramuan Herbal Sebagai Feed Additive Dengan Lama Waktu Yang Berbeda Insulistyowati, Anie; Maksudi, Maksudi; Budiansyah, Agus
Jurnal Pertanian Terpadu Vol 11 No 2 (2023): Jurnal Pertanian Terpadu Jilid XI Nomor 2 Desember 2023
Publisher : Sekolah Tinggi Pertanian Kutai Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36084/jpt..v11i2.524

Abstract

Penggunaan ramuan herbal sering digunakan dalam ransum maupun air minum ayam broiler dengan tujuan untuk menjaga daya tahan tubuh dan performanya. Durasi pemberian ramuan herbal pada ternak dapat memberikan efek yang positif maupun negatif. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu pemberian ramuan herbal temulawak, kunyit dan probiotik terhadap bobot karkas dan lemak abdominal ayam broiler. Penelitian menggunakan 200 ekor DOC broiler MB-202 dalam kandang koloni yang diisi dengan 10 ekor per kendang dengan pakan komersil Novo-511 Non-AGP. Perlakuan yang diterapkan dalam rancangan acak lengkap adalah lama waktu pemberian ramuan herbal yaitu: P0: tanpa ramuan herbal (ad-libitum), P1: pemberian selama1 minggu, P2: pemberian selama 2 minggu, P3: pemberian selama 3 minggu, dan P4: pemberian selama 4 minggu. Hasil penelitian menunjukkan pemberian ramuan herbal 1sampai 4 minggu nyata meningkatkan konsumsi dan bobot karkas mutlak, namun tidak nyata dalam menurunkan lemak abdomen. Disimpulkan pemberian ramuan herbal selama 1 minggu sudah mampu meningkatkan bobot karkas mutlak dan cenderung menurunkan lemak abdomen ayam broiler.
Pelatihan Produksi Nugget Berbasis Daging Ayam Kampung pada Kelompok Peternak Ayam di Desa Sidelego-Merangin Azis, Abdul; Afriani, Afriani; Lukman, Haris; Nelwida, Nelwida; Berliana, Berliana; Nurhayati, Nurhayati; Muthalib, R A; Depison, Depison; Alwi, Yun; Insulistyowati, Anie; Handoko, Heru
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 15, No 3 (2024): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v15i3.17088

Abstract

The recognition of processing chicken nuggets by the group of farmers in Sidelego village is an alternative to increase added value from the use of meat from the old chicken. This community service aims to increase the knowledge and skills of the farmers in Sidelego village utilizing chicken meat as a chicken nugget product. The community service activity involved 20 participants from a farmer's group in Sidelego village. The procedure for this activity is designed in 4 stages, including the preparation, training, demonstration, and evaluation of the activity. The farmers' first evaluation showed that most had consumed chicken nuggets; however, they had never tried to make chicken nugget products. The farmers' response to this activity was perfect, and they actively participated in the delivery of training materials and the practice of making chicken nuggets. The evaluation at the end of the activity, most of the participants (80-90%) were able to understand the materials of the training, and they could make chicken nugget products with a high level of acquisition. About 70% of participants with a moderate acquisition level could design modified nugget products with various kinds or variants, such as nuggets with additional ingredients, such as various types of vegetables or tempeh. Based on the preference test, most of the participants gave an assessment of chicken nugget products in the range of preference levels from the moderate to like a category on the color (80.00%), aroma (80%), taste (70.00%) and texture (80%). It was concluded that most participants (80-90%) understood the process of producing chicken nuggets. The chicken nuggets product can be received very well with the preference level in all categories (color, aroma, taste, and texture).
Co-Authors A Budiansyah Abdul Azis Afriani Afriani Alfandi, Surya Berliana Berliana Darlis Darlis, Darlis Depison Depison Fahmida Manin Haris Lukman Heru Handoko Maksudi Maksudi Nelwida Nelwida Nurhayati Nurhayati Pudji Rahayu R. A. Muthalib Sarwo Edy Wibowo Wahid, Hijrul Yanita Mutiaraning Viastika Yun Alwi Yusrizal Yusrizal