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I. M. Mudita
PS Sarjana Peternakan, Fakultas Peternakan Universitas Udayana, Denpasar, Bali
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Economics, Econometrics & Finance Veterinary

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ORGANOLEPTIK DAGING ITIK BALI YANG DIBERI PROBIOTIK SARI DAUN KELOR BACILLUS LENTUS DENGAN LEVEL BERBEDA Budiani N. K. R.; I. M. Mudita; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Duck meat is one of the types of poultry livestock that is starting to be in great demand but still has shortcomings, namely tough meat, dark red meat color and has a fishy smell. The utilization of fermented Moringa leaf juice can be used in these efforts, because it has nutrient content that will affect the texture of duck meat, produce phenol compounds which are expected to reduce fishy odors and can increase hemoglobin levels which are expected to improve the color of duck meat. This study aims to determine the organoleptic quality of Balinese duck meat given Moringa leaf juice. This research was conducted at Sesetan Laboratory, Faculty of Animal Husbandry, Udayana University. The design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replicates. Each unit contained 3 male Balinese ducks DOD and a total of 48 ducks. The four treatments were: P0 (without probiotic moringa juice), P1 (added 2.5% probiotic moringa juice), P2 (added 5% probiotic moringa juice), P3 (added 7.5% probiotic moringa juice). The observed variable is the organoleptic quality of Bali duck meat using the hedonic test of favorability. The results showed that the highest results in the variables of color, aroma, texture, taste and overall acceptance were in the P2 treatment which received a score of 5 (very very like) as much as 28%, 16%, 36%, 36% and 28% among other treatments, namely P0, P1 and P3. Based on the results of the study, it can be concluded that the provision of moringa leaf juice with probiotic Bacillus lentus bacteria through drinking water with treatments of 2.5%, 5%, and 7.5% can improve the quality of color, aroma, texture, and overall acceptance of Balinese duck meat. ABSTRAK Daging itik merupakan salah satu dari jenis ternak unggas yang mulai banyak peminatnya namun masih memiliki kekurangan yaitu daging yang alot, warna daging merah gelap dan memiliki bau amis. Pemanfaatan sari daun kelor terfermentasi dapat digunakan dalam pengupayaan tersebut, karena memiliki kandungan nutrient yang akan berpengaruh pada tekstur daging itik, menghasilkan senyawa-senyawa fenol yang diharapkan akan mengurangi bau amis dan dapat meningkatkan kadar hemoglobin yang diharapkan dapat meningkatkan warna pada daging itik. Penelitian ini bertujuan untuk mengetahui kualitas organoleptik pada daging itik bali yang diberi sari daun kelor. Penelitian ini dilaksanakan di Laboratorium Sesetan Fakultas Peternakan Universitas Udayana. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Setiap unit berisi 3 ekor itik bali jantan DOD dan total keseluruhan 48 ekor. Keempat perlakuan tersebut yakni: P0 (tanpa sari daun kelor berprobiotik), P1 (ditambahkan 2,5% sari daun kelor berprobiotik), P2 (ditambahkan 5% sari daun kelor berprobiotik), P3 (ditambahkan 7,5% sari daun kelor berprobiotik). Variabel yang diamati adalah kualitas organoleptik pada daging itik bali yang menggunakan uji hedonik kesukaan. Hasil penelitian menunjukkan bahwa hasil tertinggi pada variabel warna, aroma, tekstur, citarasa dan penerimaan keseluruhan adalah pada perlakuan P2 yang mendapatkan skoring 5 (sangat amat suka) sebanyak 28%, 16%, 36%, 36% dan 28% diantara perlakuan lainnya yaitu P0, P1 dan P3. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian sari daun kelor berprobiotik bakteri Bacillus lentus melalui air minum dengan perlakuan 2,5%, 5%, dan 7,5% dapat meningkatkan kualitas warna, aroma, tekstur, dan penerimaan keseluruhan daging itik bali.
DISTRIBUSI LEMAK ITIK BALI YANG DIBERI JUS DAUN KELOR (MORINGA OLEIFERA) BERPROBIOTIK BAKTERI SELULOLITIK DENGAN LEVEL BERBEDA MELALUI AIR MINUM Putra A. H.; I. M. Mudita; A. A. P. P. Wibawa
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Balinese ducks also have a fairly high calorie content, so it can be said to contain high energy. ducks have a high cholesterol content due to the high special fat contained in duck meat. High and excessive levels of fat and cholesterol can interfere with heart performance and narrowing of blood vessels for people who consume it. Giving feed supplements with probiotics can improve the fat profile and cholesterol levels of duck meat. Providing probiotic feed supplements can improve the quality of nutrient content in the livestock body. For example, Moringa leaves (Moringa oleifera). This study was conducted to determine the effect of the utilization of Moringa leaf juice on the distribution of Balinese duck fat. The design used was a complete randomized design (CRD) consisting of four treatments and four replicates, each replicate consisting of three male Balinese ducks. Treatments consisted of P0 (without provision of probiotic moringa juice), P1 (added 2.5% probiotic moringa juice), P2 (added 5% probiotic moringa juice), P3 (added 7.5% probiotic moringa juice). The observed variables were slaughter weight, bearing fat, mesentery fat, ventriculus fat, and abdominal fat. The results showed that the cutting weight of Balinese ducks in the treatment of 2.5%, 5%, 7.5% had no significant effect compared to P0. The percentage of fat pads, percentage of mesentery fat, percentage of ventricular fat, and percentage of abdominal fat in the P1, P2, and P3 treatments decreased but had no significant effect compared to P0. The results of this study can be concluded that the utilization of 2.5%, 5%, and 7.5% probiotic Moringa leaf juice proved to have no negative effect and did not affect the fat content of the body of Balinese ducks. ABSTRAK Itik bali juga memiliki kandungan kalori yang cukup tinggi,sehingga dapat dikatakan mengandung energi yang tinggi. itik mempunyai kandungan kolestrol tinggi yang disebabkan tingginya lemak khusus yang terkandung pada daging itik. Kadar lemak dan kolestrol yang tinggi dan berlebihan dapat mengganggu kinerja jantung dan penyempitan pembuluh darah bagi orang yang mengkonsumsinya. Pemberian feed suplemen berprobiotik mampu memperbaiki profile lemak dan kadar kolesterol daging itik. Pemberian feed suplement berprobiotik dapat meningkatkan kualitas kandungan nutrien pada tubuh ternak. Contohnya seperti daun kelor (Moringa oleifera). Penelitian ini dilakukan bertujuan untuk mengetahui pengaruh pemanfaatan jus daun kelor berprobiotik terhadap distribusi lemak itik bali. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan dan empat ulangan, setiap ulangan terdiri atas tiga ekor itik bali jantan. Perlakuan terdiri atas P0 (tanpa pemberian jus daun kelor berprobiotik), P1 (ditambahkan 2,5% jus daun kelor berprobiotik), P2 (ditambahkan 5% jus daun kelor berprobiotik), P3 (ditambahkan 7,5% jus daun kelor berprobiotik). Variabel yang diamati adalah berat potong, lemak bantalan, lemak mesenterium, lemak ventrikulus, dan lemak abdomen. Hasil penelitian menunjukan berat potong itik bali pada perlakuan 2,5%, 5%, 7,5% tidak berpengaruh nyata dibanding P0. Persentase lemak bantalan, persentase lemak mesentrium, persentase lemak ventrikulus, dan persentase lemak abdomen pada perlakuan P1, P2, dan P3 terjadi penurunan tetapi tidak berpengaruh nyata dibanding P0. Hasil penelitian ini dapat disimpulkan bahwa pemanfaatan 2,5%, 5%, dan 7,5% jus daun kelor berprobiotik terbukti tidak berefek negatif dan tidak mempengaruhi kandungan lemak pada tubuh itik bali.
PENGARUH PENAMBAHAN SODA KUE (Sodium bicarbonate) SEBAGAI BUFFER DALAM RANSUM BERBASIS SILASE TERHADAP TINGKAT DEGRADASI DAN PRODUK FERMENTASI IN-VITRO Adnyana I. G. N. A. P.; I. G. L. O. Cakra; I. M. Mudita
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The study aims to determine the level of degradation and in-vitro fermentation products from the addition of baking soda in silage-based rations. The study used a Completely Randomized Design (CRD), 4 treatments and 4 replications. The treatments given were: P0 (50% silage + 50% concentrate without baking soda), P1 (50% silage + 47.5% concentrate + 2.5% baking soda), P2 (50% silage + 45% concentrate + 5% baking soda), P3 (50% silage + 42.5% concentrate + 7.5% baking soda). The variables observed were the level of BK degradation, BO degradation, pH, N-NH3 concentration, and VFA (Volatile Fatty Acid) in-vitro. The results showed that the addition of 5.0% and 7.5% baking soda (P2 and P3) increased (P<0.05) pH by 3.67% and 5.19%, while the addition of 2.5% baking soda increased pH by 1.98%, but was not statistically significantly different (P>0.05) compared to P0 (6.55). N-NH3, the addition of 5% baking soda increased (P<0.05) N-NH3 by 26.81%, but the administration of P1 and P3 produced N-NH3 that was not significantly different (P>0.05) namely 5.97 mM/L and 5.6 mM/L compared to P0 (5.52 mM/L). Degradation of BK, BO, administration of P2 and P3 increased (P<0.05) by 25.65% and 24.30% and 16.43% and 10.78% respectively, while P1 produced values ​​of 21.58% and 32.12% not significantly different (P>0.05) compared to P0 (20.74% and 32.19%), VFA concentrations of all treatments produced values ​​not significantly different (P>0.05) namely 41.68-46.84 mM/L. Based on the results of the study, it was concluded that the addition of baking soda of 2.5%, 5.0% and 7.5% as a buffer in silage-based rations increased pH, N-NH3, degradation of BK and BO, but produced the same VFA. The addition of baking soda of 5% produced the highest N-NH3, degradation of BK and BO. ABSTRAK Penelitian bertujuan mengetahui tingkat degradasi dan produk fermentasi in-vitro dari penambahan soda kue dalam ransum berbasis silase. Penelitian menggunakan Rancangan Acak Lengkap (RAL), 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu: P0 (50% silase + 50% konsentrat tanpa soda kue), P1 (50% silase + 47,5% konsentrat + 2,5% soda kue), P2 (50% silase + 45% konsentrat + 5% soda kue), P3 (50% silase + 42,5% konsentrat + 7,5% soda kue). Variabel yang diamati yaitu tingkat degradasi BK, degradasi BO, pH, konsentrasi N-NH3, dan VFA (Volatile Fatty Acid) secara in-vitro. Hasil penelitian menunjukkan penambahan soda kue 5,0% dan 7,5% (P2 dan P3) meningkatkan (P<0,05) pH sebesar 3,67% dan 5,19%, sedangkan penambahan soda kue sebesar 2,5% meningkatkan pH sebesar 1,98%, namun secara statistik berbeda tidak nyata (P>0,05) dibandingkan P0 (6,55). N-NH3, penambahan soda kue 5% meningkatkan (P<0,05) N-NH3 sebesar 26,81%, namun pemberian P1 dan P3 menghasilkan N-NH3 berbeda tidak nyata (P>0,05) yaitu 5,97 mM/L dan 5,6 mM/L dibandingkan P0 (5,52 mM/L). Degradasi BK, BO, pemberian P2 dan P3 meningkatkan (P<0,05) masing-masing sebesar 25,65% dan 24,30% serta 16,43% dan 10,78%, sedangkan P1 menghasilkan nilai sebesar 21,58% dan 32,12% berbeda tidak nyata (P>0,05) dibandingkan P0 (20,74% dan 32,19%), Konsentrasi VFA semua perlakuan menghasilkan nilai berbeda tidak nyata (P>0,05) yaitu 41,68-46,84 mM/L. Berdasarkan hasil penelitian disimpulkan penambahan soda kue sebesar 2,5%, 5,0% dan 7,5% sebagai buffer dalam ransum berbasis silase meningkatkan pH, N-NH3, degradasi BK dan BO, namun menghasilkan VFA yang sama. Penambahan soda kue sebesar 5% menghasilkan N-NH3, degradasi BK dan BO tertinggi.
PEMBERIAN AIR REBUSAN DAUN SIRIH (Betle piper L.) DAN DAUN JAMBU BIJI MERAH (Psidium guajava L.) TERHADAP TINGKAT KESUKAAN DAGING BROILER Wahyudi I. M. D.; I. M. Mudita; N. W. Siti
Jurnal Peternakan Tropika Vol. 13 No. 3 (2025): Vol. 13 No.3(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine whether the administration of a mixture of boiled water from betel leaves and red guava leaves can improve the organoleptic quality of broilers. This study was conducted in Br Suda, Tabanan Regency. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 7 replications. Each unit contains 3 DOC broilers and a total of 84. The four treatments are: P0 (without boiled water from betel leaves and red guava leaves). P1 (5% mixture of boiled water of betel leaves and red guava leaves 1:1), P2 (5% mixture of boiled water of betel leaves and guava leaves 2:1), P3 (5% mixture of boiled water of betel leaves and guava leaves 1:2) the observed variables were organoleptic quality of broiler meat using hedonic test of preference. conclusions from this research that the highest results in the variables of color, aroma, texture, taste, tenderness, and overall acceptance were in treatment P3 which received a score of 5 (very much like) of 15%, 20%, 20%, 15%, 20%, and 25% among other treatments, namely P0, P1, and P2. It was concluded that the administration of P3 with a ratio (5% mixture of boiled betel leaf water and red guava leaves 1:2) obtained the results most preferred by the panelists. ABSTRAK Penelitian ini bertujuan untuk mengetahui pemberian campuran air rebusan daun sirih dan daun jambu biji merah dapat meningkatkan kualitas organoleptik broiler. Penelitian ini dilaksanakan di Br Suda, Kab Tabanan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 7 ulangan. Setiap unit berisi 3 ekor DOC broiler dan total keseluruhan 84 ekor. Keempat perlakuan tersebut yakni: P0 (tanpa air rebusan daun sirih dan daun jambu biji merah), P1 (5% campuran air rebusan daun sirih dan daun jambu biji merah 1:1), P2 (5% campuran air rebusan daun sirih dan daun jambu biji 2:1), P3 (5% campuran air rebusan daun sirih dan daun jambu biji 1:2). Variabel yang diamati adalah kualitas organoleptik pada daging broiler yang menggunakan uji hedonik kesukaan. Hasil dari penelitian ini menunjukan bahwa hasil tertinggi pada variabel warna, aroma, tekstur, citarasa, keempukan, dan penerimaan keseluruhan adalah pada perlakuan P3 yang mendapat skorsing 5 (sangat amat suka) sebesar 15%, 20%, 20%, 15%, 20%, dan 25% diantara perlakuan lainnya yaitu P0, P1, dan P2. Disimpulkan bahwa pemberian P3 dengan perbandingan (5% campuran air rebusan daun sirih dan daun jambu biji merah 1:2) mendapatkan hasil paling banyak disukai oleh panelis.
KOMPOSISI FISIK KARKAS ITIK BALI YANG DIBERI JUS DAUN KELOR BERPROBIOTIK BAKTERI SELULOLITIK LEWAT AIR MINUM DENGAN KONSENTRASI BERBEDA B. Rusdiansyah; I. M. Mudita; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 4 (2025): Vol 13 No 4 (2025): Vol. 13 No.4(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The Bali Duck (Anas sp) is a native Indonesian duck commonly found on the islands of Bali and Lombok. The growth of ducks influences the composition of the carcass; therefore, carcass quality must be taken into account. Moringa leaves (Moringa oleifera) are medicinal plants with numerous benefits, such as high nutritional content and antibacterial properties. The addition of antimicrobial compounds is expected to reduce harmful microbes in the duck’s digestive tract, thereby enhancing nutrient absorption from feed and improving the physical quality of the carcass. This research explores the influence of fermented Moringa leaf juice (Moringa oleifera) with cellulolytic probiotic bacteria in drinking water on the physical carcass composition of male Bali ducks. This research took place at the Sesetan Teaching Farm, Faculty of Animal Science, Udayana University, for eight weeks from December 2023 to February 2024 using a completely randomized design (CRD) with four treatments and four replications, resulting in 16 experimental units. Each unit consisted of three male Bali ducklings (DOD), totaling 48 ducks. The treatments were as follows Treatment 0 (no fermented Moringa leaf juice in drinking water), Treatment 1 (fermented Moringa leaf juice in drinking water at a 2.5% body weight level), Treatment 2 (fermented Moringa leaf juice in drinking water at a 5% body weight level), and Treatment 3 (fermented Moringa leaf juice in drinking water at a 7.5% body weight level). The observed variables included carcass weight, carcass percentage, meat percentage, bone percentage, and skin fat percentage. The findings revealed that providing fermented Moringa leaf juice with cellulolytic probiotic bacteria in drinking water at levels of 2.5%-7.5% had no effect on the physical carcass composition of male Bali ducks. ABSTRAK Itik Bali (Anas sp) termasuk di antara jenis itik lokal asal Indonesia di mana banyak dibudidayakan di Pulau Lombok serta Bali. Pertumbuhan itik akan mempengaruhi komposisi karkas, oleh sebab itu, kualitas karkas haruslah diperhatikan. Daun kelor (Moringa oleifera) ialah tanaman obat di mana mempunyai banyak kegunaan misalnya zat gizi tinggi, selaku antibakteri. Dengan menambahkan senyawa antimikroba harapannya kuantitas mikroba yang membahayakan saluran pencernaan itik bisa diminimalkan, sehingga pengabsorpsian zat nutrisi pakan sekaligus kualitas fisik karkas bisa bertambah. Penelitian ini bertujuan guna mengkaji pengaruh jus daun kelor difermentasi bakteri probiotik selulolitik pada air minum terhadap komposisi fisik karkas itik bali jantan. Studi ini diselenggarakan di Teaching Farm Sesetan, Fakultas Peternakan Udayana, dalam 8 minggu dari Desember 2023-Februari 2024 memakai rancangan acak lengkap (RAL) dimana mencakup 4 perlakuan sekaligus 4 ulangan, menghasilkan total 16 unit percobaan. Tiap unit berisi 3 ekor itik bali jantan DOD dan total keseluruhan 48 ekor. Perlakuan terdiri atas perlakuan 0 (Tanpa pemberian jus daun kelor difermentasi pada air minum), perlakuan 1 (Pemberian air minum dicampur dengan jus fermentasi daun kelor dengan takaran 2,5% menyesuaikan berat badan), perlakuan 2 (Pemberian air minum dicampur dengan jus fermentasi daun kelor dengan takaran 5% menyesuaikan berat badan), dan perlakuan 3 (Pemberian air minum dicampur dengan jus fermentasi daun kelor dengan takaran 7,5% menyesuaikan berat badan). Variabel yang diobservasi ialah bobot karkas, persentase karkas, persentase daging, persentase tulang, persentase lemak kulit. Temuan riset mengungkapkan bahwasanya pemberian jus daun kelor difermentasi bakteri probiotik selulolitik pada air minum dengan level pemberian 2,5%-7,5% tidak mempengaruhi komposisi fisik karkas itik bali jantan.
Co-Authors A. A. P. P. Wibawa Adnyana I. G. N. A. P. B. Rusdiansyah Budiani N. K. R. E. Puspani I. G. L. O. Cakra N. W. Siti Putra A. H. Wahyudi I. M. D.