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All Journal ANGON: Journal of Animal Science and Technology
Elly Tugiyanti
Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology

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Konsumsi Pakan dan Bobot Panen Ayam Broiler yang Diberi Pakan Antibiotic Growth Promoters dan Non Antibiotic Growth Promoters Pada Kandang Tertutup Cika Firdausi Pikana Utami; Elly Tugiyanti; Emmy Susanti
ANGON: Journal of Animal Science and Technology Vol 2 No 2 (2020): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1225.945 KB) | DOI: 10.20884/1.angon.2020.2.2.p131-138

Abstract

Background. This Study is entitled "Consumption of Feed and Harvest Weights of Broilers Given Antibiotic Growth Promoters and Non Antibiotic Growth Promoters Weight in a Closed Cage". Materials and methods. This research was conducted in 3 areas, namely Banyumas, Purbalingga, and Cilacap in December 2019. This study aims to determine the relationship of feed consumption and harvest weight of broilers fed with Antibiotic Growth Promoters and Non Antibiotic Growth Promoters in closed cages. The research method used was a survey with the aim of the research being broiler chicken breeders who became a partnership with PT Cemerlang Poultry Lestari with ownership of broiler totaling 10,000-50,000 in closed cages. Results. Average feed consumption with Antibiotic Growth Promoters in a closed cage in one periode to get results 3,27±0,56 kg/tail, while the average consumption of feed with Non Antibiotic Growth Promoters in a closed cage in one periode to get results 3,16±0,48 kg/tail (P</>0.05). Harvest weights with Antibiotic Growth Promoters in a closed cage in one periode get a result of 1,95±0.23 kg/tail, while the average weight of the harvest with Non Antibiotic Growth Promoters in a closed cage in one periode get a result of 1.91±0.28 kg/tail (P</>0.05). Conclusion.The conclusion of this study is that feed with Antibiotic Growth Promoters and feed with Non Antibiotic Growth Promoters were not significantly different from feed consumption and harvest weight of broiler chickens.
Pengaruh Lama Perendaman Daging Ayam Petelur Afkir Bagian Paha dalam Blend Kunyit (Curcuma domestica) dan Jahe (Zingiber officinale) terhadap Kualitas Fisik Lukman Prayogo; Agustinus Hantoro Djoko Rahardjo; Elly Tugiyanti
ANGON: Journal of Animal Science and Technology Vol 2 No 3 (2020): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (940.75 KB) | DOI: 10.20884/1.angon.2020.2.3.p259-265

Abstract

Background. The study aimed to determine about the effect of soaking time of culled chicken laying meat thighs in blend turmeric (Curcuma domestica) and ginger (Zingiber officinale) on physical quality Materials and methods. with material used is meat thighs as much as 20 out of 20 thighs laying age 80 weeks, 4 liters of aqueous, 600 grams of turmeric, 600 grams of ginger, and 75 ml of buffer solution. The research was conducted by experimental method using a completely random design with 4 treatments and 5 replays. The advanced test used is advanced polynomial orthogonal testing. Treatment consists of (P0) = soaking for 0 minutes, (P1) = soaking for 10 minutes + 30% blend of turmeric and ginger, (P2) = soaking for 20 minutes + 30% blend of turmeric and ginger, and (P3) = soaking for 30 minutes + 30% blend turmeric and ginger. The variables measured are tenderness, pH, water holding capacity, and cooking losses. The data obtained is analyzed with analysis of variance (ANOVA). Results. The results of analysis of variance showed that the length of soaking with the blend of turmeric and ginger had a significantly effect (P<0.05) on tenderness and cooking losses but had no significant effect (P>0.05) on pH and water holding capacity. Conclusion. The results of the study can be concluded that soaking of chicken meat laying the thighs in a blend of turmeric and ginger with a blend concentration of 30% for 30 minutes is most optimal in increasing the value of tenderness and decreasing the cooking losses, but the pH value and water holding capacity of meat is the same.
Co-Authors Agustinus Hantoro Djoko Rahardjo Cika Firdausi Pikana Utami Emmy Susanti Lukman Prayogo