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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian
Falah, Fadhilah Dhani Santika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology

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CONSUMPTION AND GROWTH EFFICIENCY OF ISA BROWN STRAIN IN PRE-LAYER PHASE ON VARIOUS FEED FORMS Falah, Fadhilah Dhani Santika; Nugroho, Dimas Fajar; Imaniah, Nida’ul Husna; Wulandari, Afiza
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 3 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i3.7253

Abstract

This study aimed to evaluate the efficiency of feed consumption and growth in ISA Brown strain during their pre-layer phase, specifically examining the impact of different feed forms: Mash, Crumble, and Pellet. An experimental design with three feed form treatments was employed, measuring feed consumption, body weight gain (BWG), and feed conversion ratio (FCR). Statistical analysis including ANOVA and Duncan’s Multiple Range Test was used to identify significant differences between treatments. The results showed crumble feed led to the highest daily feed intake (2310.00 ± 11.71b g/hen/day), while mash (2075.50 ± 56.31a) and pellet (2080.17 ± 54.48a) were not significantly different from each other but were lower than crumble. Crumble also resulted in the highest BWG (170.17 ± 4.94c g/hen/day), followed by mash (143.13 ± 20.66b), and pellet (109.20 ± 10.80a). FCR was highest (least efficient) in Pellet (19.23 ± 2.22b), while mash (14.78 ± 2.39a) and crumble (13.58 ± 0.42a) showed better and similar efficiencies. It was concluded that crumble feed is most effective in enhancing feed intake, growth, and conversion efficiency in the ISA Brown strain during the pre-layer phase. Keywords: Feed Form, Feed Intake, Growth, ISA Brown, Pre-layer
EVALUATION OF THE IMPACT OF STARTER CULTURE DIFFERENTIATION ON CHEESE SENSORY PROFILE Wulandari, Afiza; Nugroho, Dimas Fajar; Imaniah, Nida'ul Husna; Falah, Fadhilah Dhani Santika
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 10 No. 1 (2026): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v10i1.7319

Abstract

This study evaluated the effect of different starter cultures on the organoleptic quality of cow’s milk cheese. Three starters — Rennet Qso (tablet), Rennet Nabati (powder), and Rennet (Khomiiratul Jibni) were tested at 1% concentration. A Completely Randomized Design with four treatments and four replications was employed. Organoleptic parameters (color, taste, aroma, texture, overall liking) were evaluated by 20 panelists using a 1–5 hedonic scale. Data was analyzed by ANOVA and Duncan’s test. The powdered Rennet Nabati treatment yielded the highest scores in texture, aroma, and overall acceptance. Thus, Rennet Nabati is recommended for artisanal cheese production. Keywords: cheese, cow’s milk, organoleptic, Rennet Nabati, starter culture.
Co-Authors Imaniah, Nida'ul Husna Imaniah, Nida’ul Husna Nugroho, Dimas Fajar Wulandari, Afiza