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All Journal Jurnal Riset dan Inovasi Peternakan Wahana Peternakan Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Jurnal Pengabdian Fakultas Pertanian Universitas Lampung
Rr Riyanti, Rr
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Agriculture, Biological Sciences & Forestry Veterinary

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PENGARUH PEMBERIAN INDIGOFERA DALAM RANSUM TERHADAP BOBOT HIDUP, GIBLET, DAN LEMAK ABDOMINAL ITIK PEKING Fadhlurrahman, M. Panji; Nova, Khaira; Septinova, Dian; Riyanti, Rr
Jurnal Riset dan Inovasi Peternakan Vol 3, No 1 (2019)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research to know the impact of Indigofera zollingeriana that wasgiven in rations onliving weight, giblet, and abdominal fat of peking ducks. This research was use completely randomized design (CRD) with 5 treatments and 4 repetitions, every repetitions were consist of 1 duck with a total20 ducks (unsex) with 8,6% diversity. The treatments were given on this research are the R0: 0%, R1: 4%, R2: 8%. R3: 12%, and R4: 16% of Indigofera zollingerianameals. This research was held in the Laboratory Lapang Terpadu of Agriculture Faculty, University of Lampung for 7 weeks from February to April 2018. The variables that observed are livingweight, weight of giblet, and the weight of abdominal fat. The result showed that the impact of Indigofera zollingeriana that was given is not significant (P>0,05) for the of peking ducks. Keywords: Indigofera zollingeriana, living weight,  giblet, abdominal fat,peking ducks
PENGARUH PERENDAMAN DAGING SAPI DALAM BERBAGAI KONSENTRASI BLEND JAHE (Zingiber officinale Roscoe) TERHADAP PH, DAYA IKAT AIR, DAN SUSUT MASAK Rosita, Rosita; Husni, Ali; Riyanti, Rr; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan Vol 3, No 1 (2019)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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The purpose of the research to determined the effect of soaking beef in various concentration of ginger blend and determined the best concentration of ginger blend on pH, water holding capacity, and cooking loss on beef. This research was conducted at the Laboratory of Animal Production and Reproduction, Department of Animal Science, Faculty of Agriculture, University of Lampung. Meat samples obtained from RPH Z-Beef Indonesia. The treatment used a completely randomized design (CRD) with four treatments and five replications. Treatments are in the form of concentration of ginger blend 0%, 10%, 20%, and 30% with immersion time for 50 minutes. The results obtained were analyzed by Analysis of Variant (ANOVA) at the 5% level and followed by the Least Significant Difference (LSD) test. The results showed that the addition of ginger blend with a concentration of up to 30% did not significantly influenced (P>0.05) on the pH value and water holding capacity, but had a significant effected (P<0.05) on the cooking loss of beef. Keywords: Ginger, Beef, Physic quality.
EFEKTIVITAS BAWANG PUTIH DENGAN METODE MARINASI TERHADAP KUALITAS FISIK DAGING BROILER Pratama, Ridho; Riyanti, Rr; Husni, Ali
Jurnal Riset dan Inovasi Peternakan Vol 2, No 1 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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This research aims to know the efectivity of garlic by marination method on physical quality of broiler meat such as pH, water holding capacity, and cooking loss. Research was conducted on 8 Mei 2017 in Laboratory Animal Production and Reproduction, Animal Husbandry, Lampung University. The material used in this experiment was broiler meat from chicken slaughterhouse and chinese garlic blend. This research has done based Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments is marinating with a blend of garlic 4% (T1), 8% (T2), 12% (T3), and non marinated (T0). Obtained data were analyzed with the assumptions of variance by 5% or 1%, then the result were significantly different in the advanced test using Least Significant Different (LSD). Results showed that marinating blend of garlic significantly affected (P<0,01) to water holding capacity and cooking loss, but did not significantly affect (P>0,05) to pH. Marinated broiler meat with garlic blend at a concentration of 12% yields the best water holding capacity and cooking loss. Keywords: garlic, broiler meat, marination, pH, water holding capacity, cooking loss.
PENGARUH PEMBERIAN Indigofera zollingeriana DALAM RANSUM TERHADAP BOBOT POTONG, BOBOT KARKAS, DAN BOBOT NONKARKAS ITIK PEKING Meidi, Mas; Riyanti, Rr; Sutrisna, Rudy; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan Vol 2, No 3 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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This study aimed to determine the effect of Indigofera zollingerianan on slaughter weight, carcass weight, and non carcass weight of Peking duck.  This study was conducted from February through April 2018 in Integrated Laboratory Department of Animal Husbandry, Faculty of Agriculture, University of Lampung.  Ducks used in this study was 2 weeks old Peking duck totaling 20 birds.  This study used a completely randomized design (CRD), consisting of 5 treatments and 4 replications with treatment  Indigofera zollingeriana R0: 0%; R1: 4%; R2: 8%; R3: 12%; and R4; 16%. Data were analyzed by using ANOVA with level of 5%, significantly different results in a further test using the least significant difference (LSD).  The results showed that slaughter weight, carcass weight, and non carcass weight Peking duck had no significant (P> 0.05)  which means that the provision of Indigofera zollingerianan 4--16% in the diet resulted in slaughter weight, carcass weight, and non carcass weight relative same. Keywords: Indigofera zollingeriana, Peking duck, Slaughter weight, Carcass weights, Non carcass weights.
PENGARUH AIR KELAPA HASIL FERMENTASI TERHADAP KUALITAS FISIK DAGING BROILER Pramana, Weldi Adi; Septinova, Dian; Riyanti, Rr; Husni, Ali
Jurnal Riset dan Inovasi Peternakan Vol 2, No 2 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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The purpose of the research was determined the effect of using coconut water fermentation on physical quality of broiler meat.This research was conducted on March, 30th2018 at Production and Reproduction of Laboratory, Department of Animal Husbandry, Faculty of Agriculture University of Lampung.The materials of this research is used 20 pieces chest of broiler meat and coconut water fermentation. The experimental design used was Completely Randomized Design (RAL) with 5 treatments and 4 replications.Treatment given in this research is P0 (without coconut water fermentation, P1 (coconut water fermentation 25%), P2 (coconut water fermentation 50%),P3 (coconut water fermentation 75%),and P4 (coconut water fermentation 100%). The observed variables is value of pH, water holding capacity (WHC), and cooking loss.The data obtained in this study was analyzed by using variance analysis (ANOVA), the results of which have significant effect on continued test using Least Significance Different (BNT).  The results showed that use coconut water fermentationdid not significant effect (P>0,05) to WHC and cooking loss of broiler meat, but use coconut water fermentation at concentration 100% have significant effect on value of pH of broiler meat. The best value of broiler meat pH that is on treatment of P4 (coconut water fermentation 100%) with average value that is 5,599. Key words: Coconut water fermentation, Physical quality of broiler meat, and  Broiler meat.
PENGARUH PEMBERIAN JAMU TRADISIONAL DALAM AIR MINUM TERHADAP PERFORMA BROILER Firdaus, Janu; Kurtini, Tintin; Riyanti, Rr
Jurnal Riset dan Inovasi Peternakan Vol 1, No 2 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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The purpose of this research was to: 1) know the effect of Curcuma domestica extract, leaf mixed boiling of Psidium guajava L and Piper betle Linn in drinking water on broiler performance; 2) know the optimal supply of Curcuma domestica extract, boiling of green Piper betle Linn leaf and Psidium guajava L leaf in drinking water was better on broiler performance. The research was conducted in 2th October to 30th October, 2015 as long as 30 days in Janu Farm, Serdang Village, Tanjung Bintang Subdistrict, South of Lampung Regency.  The method of this research used expermental technique with completely randomized design (CRD), consist of 3 treatments and 6 replications. The treatments were: 1) P0: well water; 2) P1: Curcuma domestica extract and; 3) P2: the leaf boiling of Psidium guajava L and Piper betle Linn with comparison of 50% : 50%. Ninethy DOC broiler Lohmann strain were long as 28 days.  The results showed that: (1) Curcuma domestica extract (P1) and mixed of Psidium guajava L and Piper betle Linn leaf extract (P2) in drinking water were not significantly different (P>0,05) of drinking water consumption, body weight, and feed cunvertion ratio but significantly on feed consumption. (2) The mixed of Psidium guajava L and Piper betle Linn leaf extract (P2) in drinking water of broiler showed best performance on feed consumption ratio. Keyword: Broiler, Traditional Herbal, Performance, air
PELAKSANAAN EARLY POULTRY EDUCATION DI SEKOLAH TAHFIZH ANAK USIA DINI (TAUD) SAQU AL-HIKMAH BANDAR LAMPUNG RIYANTI, Rr; Hasiib, Etha ’Azizah; HASIIB, ETHA 'AZIZAH; Nova, Khaira; Septinova, Dian; Hanafi, Riyan; Nurwahid, Agus; Malhan, Malhan
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3, No 1 (2024): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 3 No 1, Maret 2024
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v3i1.8557

Abstract

Sumber daya manusia yang antusias pada dunia peternakan tidak dilahirkan secara tiba-tiba, tetapi perlu ada usaha yang harus dilakukan. Salah satu usaha tersebut adalah pengenalan dan edukasi terkait dunia peternakan unggas kepada generasi muda pada saat anak usia dini. Pengenalan ternak ayam, khususnya ayam petelur dan produknya kepada anak usia dini dimaksudkan untuk menambah wawasan mereka mengenai pentingnya mengenal dunia peternakan ayam petelur dan pentingnya telur bagi pertumbuhan dan perkembangan kecerdasan. Kegiatan early poultry education  telah dilakukan dengan metode ceramah dan  permainan untuk mempresentasikan materi  : a) pengenalan ayam petelur, b) pentingnya telur bagi tubuh,  c) proses produksi telur di peternakan. Kegiatan dilakukan langsung di lokasi Sekolah Tahfizh Anak Usia Dini (TAUD)  SaQu Al Hikmah Bandar Lampung, Jalan Jl. Zainal Abidin Pagar Alam No 9  Kedaton , Tanjungkarang, Lampung, Indonesia 35141. Fasilitator dilakukan oleh dosen dan mahasiswa di bidang Produksi Ternak Unggas Jurusan Peternakan Fakultas Pertanian Unversitas Lampung. Hasil kegiatan pengabdian menunjukkan bahwa terdapat peningkatan kognitif para siswa terhafap materi yang disampaikan, para siswa antusias mengonsumsi telur untuk kebutuhan pertumbuhan dan kecerdasasannya dan  berminat tinggi berkiprah dalam dunia peternakan pada masa depan.
PENGGUNAAN ENZIM BROMELIN BY PRODUCT DALAM PAKAN BERBASIS LIMBAH AGROINDUSTRI TERHADAP KINERJA PERTUMBUHAN AYAM JOPER: Bromelain Enzyme By Product Addition in The Diets Composed of Agricultural By Product of Joper Chickens Growth Performance Azizah Hasiib, Etha; Riyanti, Rr; Nova, Khaira; Septinova, Dian; Tantalo, Syahrio; Tsani Farda, Fitria; Apriliana, Eva; Aini, Nur; May Darmahayanti, Ismalia; Wafal Hamid, Gangga Alaekamul
Wahana Peternakan Vol. 9 No. 1 (2025): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v9i1.2184

Abstract

Penelitian ini bertujuan untuk: 1. mengetahui potensi limbah pembuatan enzim bromelin sebagai feed additive 2. mengetahui persentase penggunaan terbaik sebagai feed additive terhadap produktivitas ayam Joper. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri atas 72 ekor DOC ayam Joper yang terbagi dalam 3 perlakuan, masing-masing perlakuan terdiri atas 6 ulangan, serta setiap ulangan terdiri dari 4 ekor ayam. Perlakuaan yang diberikan adalah: TO: pakan basal tanap pemberian feed additive; T1: pakan basal+1% limbah enzim bromelin; T2: pakan basal + 2% limbah enzim bromelin. Data yang diambil meliputi kinerja pertumbuhan (konsumsi pakan, konversi pakan, bobot tubuh) dan kualitas karkas (bobot hidup, bobot karkas, dan persentase karkas). Data yang diperoleh dianalisis menggunakan analisis varian taraf 5%. Hasil penelitian menunjukkan bahwa pemberian limbah enzim bromelin tidak berpengaruh terhadap produktivitas ayam Joper umur 8 minggu. Penggunaan limbah enzim bromelin belum mampu memberikan produktivitas yang terbaik bagi ayam Joper   Kata kunci: Ayam Joper, Enzim Bromelin, Produktivitas
Pengaruh Lama Penyimpanan Telur Herbal Ayam Ras pada Suhu Ruang terhadap Penurunan Berat Telur, Nilai Haugh Unit (HU), dan pH Telur Damayanti, Revina; Nova, Khaira; Riyanti, Rr; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 9 No 1 (2025): Jurnal Riset dan Inovasi Peternakan: Februari 2025
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2025.9.1.65-77

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan telur herbal ayam ras pada suhu ruang terhadap penurunan berat telur, nilai haugh unit (HU), dan pH telur dan mengetahui lama simpan yang dapat mempertahankan kualitas telur ayam ras herbal pada suhu ruang. Penelitian ini dilaksanakan pada 29 Januari 2024--27 Februari 2024 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan lama penyimpanan (0, 10, 20, 30 hari) dan 5 ulangan. Pada setiap perlakuan menggunakan 25 butir telur herbal dengan jumlah seluruh sampel 100 butir telur. Data yang diperoleh diuji sesuai dengan analisis ragam. Hasil penelitian ini menunjukkan bahwa perlakuan penyimpanan telur herbal memberikan pengaruh nyata (P<0,05) terhadap penurunan berat telur, nilai haugh unit (HU), dan pH telur. Lama penyimpanan telur herbal selama 30 hari pada suhu ruang dapat mempertahankan persentase penurunan berat telur, penurunan nilai haugh unit (HU), dan peningkatan pH telur.
Pengaruh Perbedaan Lama Penyimpanan pada Refrigerator terhadap pH Putih Telur, Indeks Putih Telur, dan Nilai Haugh Unit Telur Ayam Ras Herbal. Sari, Siska Patika; Nova, Khaira; Septinova, Dian; Riyanti, Rr
Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) Vol 9 No 1 (2025): Jurnal Riset dan Inovasi Peternakan: Februari 2025
Publisher : Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jrip.2025.9.1.1-13

Abstract

This research aimed to determine the effect of differences in storage time for herbal chicken eggs in the refrigerator on egg quality, which includes egg white pH, albumen index, and haugh unit value and knowing the storage time that can maintain the quality of herbal chicken eggs in the refrigerator. This research was conducted out on January--March 2024, at Kampung Baru, Kedaton, Bandar Lampung as a place to store eggs during research and in the Animal Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung as a place for collecting research data. This research used a Completely Randomized Design (CRD) with 4 treatments of herbal egg storage time for 0, 12, 24, 36 days and 5 replications. In each treatment, 25 herbal eggs were used, with a total of 100 herbal eggs used with an average weight of 58,6±3,97 g. The data obtained were by tested using analysis of variance. If there is a real effect, the Least Significant Difference Test (LSD) is carried out at the 5% level. The result of this study showed that herbal egg storage time treatment had a significant effect (P<0.05) on the haugh unit value, albumen index, and egg white pH. In this reserch, storing herbal chicken eggs for 36 days in the refrigerator produced the lowest haugh unit value (65.08), the lowest albumen index (0.060), and the highest egg white pH (8.94), but still in good quality.
Co-Authors Ali Husni Apriliana, Eva Apriyanti, Wahyu Azizah Hasiib, Etha Damayanti, Revina Dian Septinova Doni Ramadhan, Doni Fadhlurrahman, M. Panji Februreswari, Fani Firdaus, Janu Fitria Tsani Farda Hanafi, Riyan Hari, Putu Gaura Hasiib, Etha 'Azizah Hasiib, Etha ’Azizah Khaira Nova Legowo, Ahmad Bambang Malhan, Malhan May Darmahayanti, Ismalia Meidi, Mas Nugraha, Yoga Indra Nur Aini NURUNISA, FITRIA Nurwahid, Agus Pramana, Weldi Adi Pratama, Ridho Pratama, Rizki Adi Putri, Mayla Sari Ratna Ermawati Rosita Rosita Rudy Sutrisna Sari, Siska Patika Septianova, Dian Soffiana, Tasyana Luthfi Syahrio Tantalo Tintin Kurtini Veronica Wanniatie Wafal Hamid, Gangga Alaekamul