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Hasnudi

Animal Production Program, Faculty of Agriculture, Universitas Sumatera Utara, Medan 20155

Author-ID : 6103432

Agriculture, Biological Sciences & Forestry Energy Environmental Science Social Sciences Veterinary

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Forage substitution with MOIYL fermented cacao pod on carcass quality of local sheeps S D Mahyana; Hasnudi; I Sembiring; S Umar; Yunilas
Jurnal Peternakan Integratif Vol. 7 No. 1 (2019): jurnal peternakan integratif
Publisher : Talenta Publisher

Agriculture waste such as acao pod are abundant. This study aims to determine localsheeps carcass quality after feeding Moiyl fermented cacao pod (Theobroma cacao L) inrations as alternative feed. The research was carried out at Mr. Didit's farm located on BungaRinte street, Medan Tuntungan sub district, Medan in October-December 2018. Theexperiment used was a completely randomized design (CRD) with 5 treatments and 4replications. Using 20 local rams with an average of 12.65 ± 1 kg / head. Treatment consists offorages, and concentrated ingredients such as coconut cake, soybean meal, rice bran, molasses,urea, mineral mix, and Moiyl pod cacao fermented P0 (forage 80% + concentrate 20%), P1(forage 60% + Pod cacao fermentation 20% + Concentrate 20%), P2 (Forage 40% + Pod cacaofermented 40% + Concentrate 20%), P3 (Forage 20% + Pod cacao fermented 60% +Concentrate 20%), P4 (Pod 80% fermented cacao + Concentrate 20%).The results showed that the average cutting weight P0 = 15.70, P1 = 15.98, P2 = 17.55, P3 =16.27, P4 = 14.73, (kg / head). The average body weight is P0 = 9.75, P1 = 10.27, P2 = 10.52,P3 = 10.14, P4 = 9.18, (kg / head). The average carcass weight P0 = 5.36, P1 = 5.61, P2 =5.74, P3 = 5.73, P4 = 5.73 (kg / head). The average carcass percentage P0 = 56.51, P1 = 55.55,P2 = 54.71, P3 = 56.55, P4 = 51.48 (kg / head). The conclusion of this study is MOIYLfermented cacao pod (Theobroma cacao L) can substitute forage as feed for male local sheepand influenced cutting weight, average body weight, average carcass weight and also averagearcass percentage.

Effect of Rabbit Production Factors on Revenue of Rabbit Farmers in Berastagi District, Karo Regency M Bayu; S Umar; Hasnudi; N Ginting; Y L Henuk
Jurnal Peternakan Integratif Vol. 7 No. 1 (2019): jurnal peternakan integratif
Publisher : Talenta Publisher

The aim of this research was to investigate the influence of rabbitproduction factors on rabbit farmers income in the District of Berastagi Regency ofKaro which include Litter Size, Sum of Wean, Sum of Deaths, Feed Cost and Sum ofLabor; and knowing rabbit business in District of Berastagi Regency of Karo isdeserves to be forwarded. The research method used census method done twice for twomonths to take as many as 48 respondent farmers. Factor analysis was obtained byregression analysis while business feasibility obtained by Revenue Cost Ratio (RatioR/C), Benefit Cost Ratio (Rasio B/C) and Break Event Point (BEP) analysis. Theresults showed that the factor affect rabbit farmers income were Sum of Deaths andSum of Labor. Financial analysis of rabbit farmers were R/C=5,61, B/C=4,24, PriceBEP=Rp 9.875 dan Production BEP=22 pieces. It conclude that the factor affect rabbitfarmers income were Sum of Death and Sum of Labor. Rabbit business is profitableand feasible to conduct.

Effect of duration of time and dosage on fermentation of cacao pod by using Indigenous Microorganism YL (MOIYL) E Wulandari; T H Wahyuni; Hasnudi; N Ginting; M Tafsin
Jurnal Peternakan Integratif Vol. 7 No. 1 (2019): jurnal peternakan integratif
Publisher : Talenta Publisher

The main problem with cocoa pod is the high crude fiber content and lowcrude protein. A treatment needed to change the nutritional content, one of which isfermentation. In this study, fermentation used Indigenous microorganisms which wereYL (MOIYL). This research lasted for 3 months which was carried out from July toSeptember 2018 at the Laboratory of Animal Production and the Laboratory of AnimalNutrition Sciences at the Faculty of Agriculture, University of North Sumatra. Theresearch design used was Factorial 4 x 4 Completely Randomized Design (CRD), with 3replications where factor 1 was the various levels of inoculum of Indigenous YL(MOIYL) and factor 2 was the length of fermentation (incubation) with measuredparameters of crude protein, crude fiber, crude fat, and ash content using proximateanalysis.The results showed that cocoa pod fermentation using Indigenous YL (MOIYL)microorganisms could improve the quality of nutrient content including the highestwater content with a dose of 3% with a 7 day fermentation of 11.75% and the lowestwithout Moiyl with 21 days fermentation time of 10.02%. highest crude protein with 5%dose with 7 days fermentation of 11.89% and the lowest without Moiyl with 28 daysfermentation of 7.18%, highest crude fat at 5% with 7 days fermentation at 1.33% andthe lowest without Moiyl with 28 days fermentation time is 1.22%, while the highestcrude fiber is 5% with 7 days fermentation of 21.3% and the lowest is 5% with 28 daysfermentation of 23.93%, the highest dry matter is 3% with 7 days fermentation timeequal to 88.24% and the lowest without Moiyl with 7 days long 89.95%, highest ashcontent with d osis 1% with a 7 day fermentation time of 9.52% and the lowest ashcontent without Moiyl with a 7 day fermentation time of 11.17%. The results of thisstudy concluded that cocoa pod fermentation using 5% Indigenous YL (MOIYL)microorganisms and 7 days fermentation time could increase water content, crudeprotein, and crude fat, while crude fiber, dry matter, and ash content decreased.

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