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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.

PENGARUH PEMBERIAN EKSTRAK LIMBAH WINE ANGGUR TERFERMENTASI MELALUI AIR MINUM TERHADAP PERFORMA ITIK BALI JANTAN Putri I. S.; N. W. Siti; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 1 (2025): Vol. 13 No.1(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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This study aims to determine the effect of giving fermented grape wine waste extract through drinking water on the performance of male Balinese ducks. This research was conducted at Sesetan Research Station, Faculty of Animal Science, Udayana University located at Jalan Raya Sesetan, Gang Markisa No. 6, Denpasar, starting from August 4, 2024 - September 28, 2024. The design used in this study was a complete randomized design (CRD) consisting of 4 treatments and 4 replications. Each replicate contained 3 ducks with a homogeneous weight of 46.96 ± 1.84 g, so that a total of 48 male bali ducks were used. The treatments were drinking water without fermented grape wine waste extract as control (P0), drinking water with 2% fermented grape wine waste extract (P1), drinking water with 4% fermented grape wine waste extract (P2), drinking water with 6% fermented grape wine waste extract (P3). The observed variables were final body weight, body weight gain, ration consumption, drinking water consumption, and feed conversion ratio (FCR). The results showed that the administration of fermented grape wine waste extract at the level of 2%, 4%, and 6% through drinking water had no effect on the variables of final body weight, body weight gain, ration consumption, drinking water consumption, and feed conversion ratio (FCR). The results of this study can be concluded that giving fermented grape wine waste extract through drinking water at levels of 2%, 4%, and 6% has not been able to improve the performance of male bali ducks aged 8 weeks. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak limbah wine anggur terfermentasi melalui air minum terhadap performa itik bali jantan. Penelitian ini dilaksanakan di Stasiun Penelitian Sesetan, Fakultas Peternakan, Universitas Udayana yang berlokasi di Jalan Raya Sesetan, Gang Markisa No. 6, Denpasar, mulai dari 4 Agustus 2024 – 28 September 2024. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 kali ulangan. Setiap ulangan berisi 3 ekor itik dengan berat yang homogen 46,96 ± 1,84 g, sehingga total itik bali jantan yang digunakan sebanyak 48 ekor. Perlakuan yang diberikan adalah air minum tanpa ekstrak limbah wine anggur terfermentasi sebagai kontrol (P0), air minum yang diberi 2% ekstrak limbah wine anggur terfermentasi (P1), air minum yang diberi 4% ekstrak limbah wine anggur terfermentasi (P2), air minum yang diberi 6% ekstrak limbah wine anggur terfermentasi (P3). Variabel yang diamati adalah bobot badan akhir, pertambahan bobot badan, konsumsi ransum, konsumsi air minum, dan feed convertion ratio (FCR). Hasil penelitian menunjukkan bahwa pemberian ekstrak limbah wine anggur terfermentasi pada level 2%, 4%, dan 6% melalui air minum tidak berpengaruh terhadap variabel bobot badan akhir, pertambahan bobot badan, konsumsi ransum, konsumsi air minum, dan feed convertion ratio (FCR). Hasil penelitian ini dapat disimpulkan bahwa pemberian ekstrak limbah wine anggur terfermentasi melalui air minum pada level 2%, 4%, dan 6% belum mampu meningkatkan performa itik bali jantan umur 8 minggu.

SISTEM PENCERNAAN ITIK BALI JANTAN YANG DIBERI EKSTRAK DAUN GAMAL (Gliricidia sepium) TERFERMENTASI MELALUI AIR MINUM Simarmata, H. BR,; N.W. Siti,; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 2 (2025): Vol. 13 No.2(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The utilization of gamal leaves has been proven as a safe, non-toxic natural ingredient.The addition of fermented gamal leaf extract given through drinking water will increase thehydrolysis process of feed protein content into simpler elements. This study aims to determinethe effect of giving fermented gamal leaf extract with different concentrations through drinkingwater on the digestive system of drake balinese. The research was conducted at Sesetan FarmDenpasar, for 8 weeks. The design used was a complete randomized design (CRD) with 4treatments, and 5 replications, so that the total experimental units were 20. Each experimentalunit used 3 drake balinese aged one day as many as 60 heads. The treatments given wereP0=0% fermented gamal leaf extract, P1=2% fermented gamal leaf extract, P2=4% fermentedgamal leaf extract and P3=6% fermented gamal leaf extract. The variables observed were thepercentage of liver, percentage of bile, percentage of cecum, percentage of proventriculus,percentage of ventriculus, percentage of small intestine, percentage of large intestine, andpercentage of cloaca. The results showed that drake balinese given fermented gamal leaf extractas much as 2%, 4%, and 6% had no significant effect (P>0.05) on improving the percentage ofliver, percentage of bile, percentage of cecum, percentage of proventriculus, percentage ofventriculus, percentage of small intestine, percentage of large intestine, and percentage ofcloaca. Based on the results of the study it can be concluded that giving fermented gamal leafextract as much as 2%, 4%, and 6% does not affect the digestive system of drake balinese. ABSTRAK Pemanfaatan daun gamal telah dibuktikan sebagai bahan alami yang aman, dan tidakberacun. Penambahan ekstrak daun gamal terfermentasi yang diberi melalui air minum akanmeningkatkan proses hidrolisis kandungan protein pakan menjadi unsur yang lebih sederhana.Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak daun gamalterfermentasi dengan konsentrasi berbeda melalui air minum terhadap sistem pencernaan itikbali jantan. Penelitian dilaksanakan di Farm Sesetan Denpasar, selama 8 minggu. Rancanganyang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan, dan 5 ulangan,sehingga total unit percobaan adalah 20. Setiap unit percobaan menggunakan 3 itik bali jantanyang berumur satu hari sebanyak 60 ekor. Perlakuan yang diberikan adalah P0=0% ekstrakdaun gamal terfermentasi, P1=2% ekstrak daun gamal terfermentasi, P2=4% ektrak daun gamalterfermentasi dan P3=6% ekstrak daun gamal terfermentasi. Variabel yang diamati adalahpersentase hati, persentase empedu, persentase sekum, persentase proventrikulus, persentaseventrikulus, persentase usus halus, persentase usus besar, dan persentase kloaka. Hasilpenelitian menunjukkan bahwa itik bali jantan yang diberi ekstrak daun gamal terfermentasisebanyak 2%, 4%, dan 6% berpengaruh tidak nyata (P>0,05) memperbaiki persentase hati,persentase empedu, persentase sekum, persentase proventrikulus, persentase ventrikulus,persentase usus halus, persentase usus besar dan persentase kloaka. Berdasarkan hasilpenelitian dapat disimpulkan bahwa pemberian ekstrak daun gamal terfermentasi sebanyak 2%,4%, dan 6% tidak mempengaruhi sistem pencernaan itik bali jantan.

PENGARUH PEMBERIAN EKSTRAK KULIT BUAH NAGA TERFERMENTASI MELALUI AIR MINUM TERHADAP PERFORMA BURUNG PUYUH Waworundeng, B. Ry. M.,; G. A. M. K. Dewi,; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 2 (2025): Vol. 13 No.2(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Quail is one of the livestock commodities that produce meat and eggs. The advantage ofquail at the age of 42 days, female quail can produce eggs and high protein in meat. Quail meatcontains 73.2% water, 22.5% protein, 2.5% fat, and 0.94% ash. Dragon fruit skin is rich inpolyphenols as antioxidants and antibacterials. This study aims to review the effect of addingfermented dragon fruit skin extract (Effective Microorganism 4) through drinking water onquail performance which was conducted at Sesetan Farm, Faculty of Animal Husbandry,Denpasar, Bali for 2 months. The study used RAL for 4 treatments, 5 repetitions and eachrepetition included 3 quails. The treatments given were divided into drinking water without theaddition of dragon fruit skin extract (P0), drinking water with 1% dragon fruit skin extract (P1),drinking water with 2% dragon fruit skin extract (P2), drinking water with 3% dragon fruit skinextract (P3). The observed variables include initial body weight, feed consumption, drinkingwater consumption, final body weight, weight gain and Feed Conversion Ratio (FCR). Thefindings of this study showed that the addition of fermented dragon fruit skin extract at levelsof 1%, 2%, and 3% did not differ significantly > 0.05 from the initial body weight, final bodyweight, feed consumption, weight gain and Feed Conversion Ratio (FCR) but had a significanteffect <0.05 on drinking water consumption. It can be concluded that the administration offermented dragon fruit skin extract through drinking water at levels of 1%; 2% and 3% indrinking water has not been able to increase the performance of quails, although it has asignificant effect on quail drinking water consumption. ABSTRAK Burung puyuh ialah diantara komoditi peternakan yang menghasilkan daging serta telur.Keunggulan burung puyuh di usia 42 hari burung puyuh betina telah bisa memproduksi telurdan tinggi protein pada daging. Daging burung puyuh terkandung air 73,2%, protein 22,5%,lemak 2,5%, serta abu 0,94%. Kulit buah naga kaya atas polifenol sebagai antioksidan jugaantibakteri. Penelitian ini mempunyai tujuan dalam meninjau pengaruh penambahan ekstrakkulit buah naga fermentasi (Effective Microorganisme 4) Lewat air minum pada performaburung puyuh yang dilakukan pada Farm Sesetan, Fakultas Peternakan, Denpasar, Balisepanjang 2 bulan. Penelitian memanfaatkan RAL atas 4 perlakuan, 5 ulangan serta setiapulangan mencakup atas 3 ekor burung puyuh. Adapun perlakuan yang diberi terbagi atas airminum dengan tidak penambahan ekstrak kulit buah naga (P0), air minum atas 1% ekstrak kulitbuah naga (P1), air minum atas 2% ekstrak kulit buah naga (P2), air minum atas 3% ekstrakkulit buah naga (P3). Variabel yang diamati mencakup bobot badan awal, konsumsi ransum,konsumsi air minum, bobot badan akhir, pertambahan bobot badan serta Feed ConversionRatio (FCR). Temuan penelitian ini memperlihatkan kalau penambahan ekstrak kulit buah nagaterfermentasi pada level 1%, 2%, serta 3% berbeda tidak nyata > 0,05 dari bobot badan awal,bobot badan akhir, konsumsi ransum, pertambahan bobot badan serta Feed Conversion Ratio(FCR) tetapi mempunyai pengaruh nyata < 0,05 pada konsumsi air minum. Dapat diambilsimpulan kalau pemberian ekstrak kulit buah naga terfermentasi lewat air minum pada taraf1%; 2% serta 3% dalam air minum belum bisa menaikkan performa burung puyuh sedangkanberpengaruh dengan cara signifikan pada konsumsi air minum burung puyuh.

PENGARUH PEMBERIAN EKSTRAK KULIT BUAH NAGA DIFERMENTASI MELALUI AIR MINUM TERHADAP KARKAS DAN NON KARKAS BURUNG PUYUH (Coturnix coturnix japonica) Setiawan, M. N.,; G. A. M. K. Dewi,; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 2 (2025): Vol. 13 No.2(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Quail is one of the poultry species with many advantages. It has a fast growth rate andhigh reproductive capability. Quail meat contains a high level of protein, approximately 21.1%.Dragon fruit peel is rich in polyphenols, which act as antioxidants and antibacterial agents. Thisstudys aim to investigate the effects of fermented dragon fruit peel extract administered throughdrink water on carcass and non-carcass production in quails. The research was conducte over aperiod of two month at the Faculty of Animal Husbandry, Denpasar, Bali. A CompleteRandomized Design (CRD) was used, consist of four treatment and five replications. Thetreatment included: drink water without dragon fruit peel extract (P0), drink water with 1% (P1),2% (P2), and 3% (P3) fermented dragon fruit peel extract. The observed variable includedslaughter weight, carcass weights, carcass percentace, and the percentace of internal anda externaloffal. The result show that the addition of 1%, 2%, and 3% dragon fruit peel extract is nothingsignificant effects (P>0.05) on carcass weight, slaughter weight, carcass percentages, and thepercentage of external and internal offal in quails. It is capable to conclude that theadministrations of 1%–3% fermented dragon fruit peel extract in drink water does not affectsslaughter weight, carcass weight, carcas percentace, or the percentace of internal and externaloffal in 8-week-old quails. ABSTRAK Burung puyuh tergolong unggas dimana mempunyai banyak keunggulan. Burung puyuhmempunyai pertumbuhan dan reproduksi yang cepat. Daging burung puyuh mengandung kadarprotein yang tinggi yakni 21,1%. Kulit pada buah naga banyak memuat polifenol sebagaipelindung sel beserta antibakteri. Penelitian memiliki tujuan yakni guna memahami efekdiberikannya ekstrak kulit buah naga difermentasi melalui air minum atas produksi karkas sertanon karkas unggas ini. Penelitian dilakukan selama 2 bulan dan bertempat di Fakultas Peternakan,Denpasar, Bali. Rancangan Acak Lengkap (RAL) mencakup keempat perlakuan serta limapengulangan adalah rancangan kajian peneliti. Empat perlakuannya melingkupi: air minum tidakdisertai ekstrak kulit buah naga (P0), air minum disertai 1% ekstrak kulit buah naga (P1), 2%(P2), 3% (P3). Variabel pengamatan meliputi berat karkas, berat potong, persentase karkas,persentase offal eksternal dan internal. Hasil pemberian ekstrak kulit buah naga menerangkanyakni 1%, 2%, serta 3% tidak mempengaruhi secara nyata (P>0,05) atas berat potong, beratkarkas, persentase karkas, persentase offal eksternal pun internal puyuh. Simpulan penelitian iniyakni dalam memberikan ekstrak kulit buah naga sejumlah 1%-3% di air minum tidakmempengaruhi berat karkas, berat potong, persentase karkas, serta persentase offal eksternal daninternal burung puyuh usia 8 pekan.

PENGARUH PEMBERIAN EKSTRAK KULIT NANAS (Ananas comosus L.Merr) TERFERMENTASI MELALUI AIR MINUM TERHADAP SISTEM PENCERNAAN AYAM KAMPUNG UNGGUL BALITNAK (KUB) Pondaag A. A. E. R.; N. W. Siti; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 3 (2025): Vol. 13 No.3(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The growth of KUB chickens is closely related to the health of their digestive system. If any of the digestive organs experience abnormalities, the overall health of the livestock may be disrupted. This study aims to determine the effect of administering fermented pineapple peel extract (Ananas comosus L. Merr) through drinking water on the digestive system of KUB chickens. The research was conducted at the Sesetan Farm, Faculty of Animal Science, Udayana University, over a period of eight weeks. A Completely Randomized Design (CRD) was used with four treatments and five replications, with each cage unit containing three KUB chickens. The treatments consisted of fermented pineapple peel extract administered at levels of 0%, 11%, 12%, and 13%, designated as P0, P1, P2, and P3, respectively.The observed variables included: percentage of liver, gallbladder, pancreas, proventriculus, ventriculus, small intestine, and the length of the small intestine. The results showed that administration of fermented pineapple peel extract at levels of 11%, 12%, and 13% had no statistically significant effect (P>0.05) on the digestive system percentages of KUB chickens. ABSTRAK Pertumbuhan ayam KUB tidak terlepas dari kesehatan sistem pencernaan. Apabila salah satu organ mengalami kelainan maka kesehatan ternak akan terganggu. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kulit nanas (Ananas comosus L.Merr) terfermentasi melalui air minum terhadap sistem pencernaan ayam KUB. Penelitian dilaksanakan di Farm Sesetan Fakultas Peternakan Universitas Udayana, dan dilaksanakan selama delapan minggu menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan lima ulangan, serta pada setiap unit kandang berisi 3 ekor ayam KUB. Adapun perlakuan yang diberi adalah ekstrak kulit nanas terfermentasi dengan level 0, 11, 12 dan 13% masing-masing untuk perlakuan P0, P1, P2 dan P3. Variabel yang diamati adalah: persentase hati, persentase empedu, persentase pankreas, persentase proventrikulus, persentase ventrikulus, persentase usus halus, dan panjang usus halus. Hasil penelitian menunjukkan bahwa pemberian ekstrak kulit nanas terfermentasi dengan level 11%, 12%, 13% secara statistik berbeda tidak nyata (P>0,05) terhadap persentase sistem pencernaan ayam KUB. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit nanas terfermentasi dengan level 11%, 12%, 13% melalui air minum tidak mempengarui sistem pencernaan ayam KUB.

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.

PENGARUH LEVEL PROTEIN YANG BERBEDA DALAM RANSUM TERHADAP KARAKTERISTIK KARKAS BABI BALI I G. A. A. Suputra; I P. A. Astawa; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 5 (2025): Vol. 13 No. 5 (2025): Vol. 13 No.5(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Bali pigs are germplasm that must be preserved, therefore various efforts to maintain Balinese pigs continue to be made. Genetically, Balinese pigs grow slower than imported pig breeds. One of the factors that affect the growth of pigs is the quality of the ration given. Therefore, this research needs to be done to determine the effect of protein level in the ration on the commercial yield of Balinese pigs. This research was conducted at Mr. Ketut Darka's farm located in Nyitdah Village, Kediri District, Tabanan Regency, Bali for 12 weeks of rearing. The research design used was a completely randomized design (CRD) consisting of four treatments and four replications, resulting in 16 experimental units. Each experimental unit contained one pig. The four treatments were: P1 (ration with 14% protein level), P2 (ration with 16% protein level), P3 (ration with 18% protein level) and P4 (ration with 20% protein level). The variables observed were: slaughter weight, carcass weight, carcass percentage, UDMR, and commercial ingredients including thighs, bacon belly, loin, picnic, boston buff, and spare ribs. The results showed that slaughter weight, carcass weight, carcass percentage, UDMR, and commercial carcass fractions fed with protein levels from 14% to 16%, 18% and 20% showed different but not significant among treatments (P>0.05). It can be concluded that the provision of rations with protein levels of 14%, 16%, 18%, and 20% did not have a significant effect on the components of commercial carcasses of Balinese pigs. This indicates that differences in protein levels within this range are not enough to affect carcass yield. ABSTRAK Babi bali merupakan plasma nutfah yang harus dilestarikan, oleh karena itu berbagai upaya untuk mempertahankan babi bali terus dilakukan. Secara genetik babi bali pertumbuhannya lebih lambat dibandingkan dengan babi ras impor. Salah satu faktor yang berpengaruh terhadap pertumbuhan babi adalah kualitas ransum yang diberikan. Oleh karena itu, penelitian ini perlu dilakukan untuk mengetahui pengaruh level protein dalam ransum terhadap recahan komersial babi bali. Penelitian ini dilaksanakan di kandang milik Bapak Ketut Darka yang berlokasi di Desa Nyitdah, Kecamatan Kediri, Kabupaten Tabanan, Bali selama 12 minggu pemeliharaan. Rancangan penelitian yang digunakan ialah rancangan acak lengkap (RAL) yang terdiri atas empat perlakuan dan empat kali ulangan, sehingga terdapat 16 unit percobaan. Setiap unit percobaan berisi satu ekor babi. Keempat perlakuan tersebut, yaitu: P1 (ransum dengan level protein 14%), P2 (ransum dengan level protein 16%), P3 (ransum dengan level protein 18%) dan P4 (ransum dengan level protein 20%). Variabel yang diamati yaitu: berat potong, berat karkas, presentase karkas, UDMR, dan recahan komersial yang meliputi paha, bacon belly, loin, picnic, boston buff, dan spare ribs. Hasil penelitian menunjukan bahwa bobot potong, bobot karkas, presentase karkas, UDMR, dan recahan karkas komersial yang diberikan pakan dengan level protein dari 14% menjadi 16%, 18% dan 20% menunjukkan berbeda tetapi tidak nyata di antara perlakuan (P>0,05). Dapat disimpulkan bahwa pemberian ransum dengan level protein sebesar 14%, 16%, 18%, dan 20% tidak memberikan pengaruh yang nyata terhadap komponen recahan komersial karkas babi bali. Hal ini menunjukkan bahwa perbedaan kadar protein dalam kisaran tersebut belum cukup untuk mempengaruhi hasil karkas.

PENGARUH EKSTRAK AIR KULIT BUAH PEPAYA TERHADAP PERSENTASE POTONGAN KARKAS KOMERSIAL BROILER I W. A. Y. Saputra; G. A. M. K. Dewi; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 5 (2025): Vol. 13 No. 5 (2025): Vol. 13 No.5(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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The prohibition of antibiotic growth promoters (AGP) due to the risk of antibiotic resistance has necessitated the exploration of natural feed additive alternatives to maintain broiler productivity and carcass quality. This study aimed to evaluate the effect of administering papaya peel aqueous extract through drinking water on the proportion of commercial carcass cuts in broilers. The experiment was conducted over a period of five weeks at Farm Sesetan, Faculty of Animal Husbandry, Udayana University, in February 2025. A Completely Randomized Design (CRD) was employed, consisting of four treatments with five replications, involving a total of 80 broilers. The treatments included P0 as the control (0% papaya peel aqueous extract), P1 (4% papaya peel aqueous extract), P2 (6% papaya peel aqueous extract), and P3 (8% papaya peel aqueous extract). The variables observed were the percentages of breast, back, upper thigh, lower thigh, and wing. The results demonstrated that the administration of papaya peel aqueous extract through drinking water at levels of 4%, 6%, and 8% exerted no significant effect (P>0.05) compared to the control (P0) on the percentages of breast, back, thigh, drumstick, and wing. It can therefore be concluded that supplementation of drinking water with papaya peel aqueous extract at inclusion levels of 4%, 6%, and 8% did not affect the proportion of commercial carcass cuts of broilers. ABSTRAK Larangan penggunaan AGP akibat risiko resistensi antibiotik mendorong perlunya alternatif feed additive alami untuk menjaga produktivitas dan kualitas broiler. Penelitian ini bertujuan untuk mengetahui pengaruh dari pemberian ekstrak air kulit buah pepaya melalui air minum terhadap potongan karkas komersial broiler. Penelitian ini dilakukan selama 5 minggu di Farm Sesetan Fakultas Peternakan, Universitas Udayana pada bulan Februari tahun 2025. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan yang melibatkan 80 ekor broiler diberikan ekstrak air kulit buah pepaya melalui air minum dengan level pemberian yang berbeda yaitu P0 sebagai kontrol (pemberian 0% ekstrak air kulit buah pepaya), P1 (pemberian 4% ekstrak air kulit buah pepaya), P2 (pemberian 6% ekstrak air kulit buah pepaya), dan P3 (pemberian 8% ekstrak air kulit buah pepaya). Variabel yang diamati adalah persentase dada, punggung, paha atas, paha bawah, dan sayap. Hasil penelitian menunjukkan bahwa pemberian ekstrak air kulit buah pepaya melalui air minum dengan pemberian dosis 4%, 6%, dan 8% berbeda tidak nyata (P>0,05) dibandingkan dengan kontrol (P0) terhadap persentase dada, punggung, paha atas, paha bawah, dan sayap broiler. Dari penelitian ini dapat disimpulkan bahwa pemberian ekstrak air kulit buah pepaya melalui air minum pada level pemberian 4%, 6%, dan 8% belum mampu memberi pengaruh terhadap persentase potongan karkas komersial broiler.

PENGARUH LEVEL PROTEIN YANG BERBEDA DALAM RANSUM TERHADAP KUALITAS FISIK DAGING BABI BALI I D. M. W. Putra; I N. T. Ariana; E. Puspani
Jurnal Peternakan Tropika Vol. 13 No. 5 (2025): Vol. 13 No. 5 (2025): Vol. 13 No.5(2025)
Publisher : Fakultas Peternakan Universitas Udayana

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Bali pigs are prolific germplasm, meaning they are able to produce many litters in one birth. However, the disadvantage of Balinese pigs is that they grow slower than imported pig breeds. One of the factors causing the slow production of Balinese pigs is due to the maintenance that is still done traditionally without cages and low feeding both in terms of quantity and quality. This study aims to determine the effect of protein level in the ration on the physical quality of Balinese pig meat, for 12 weeks of rearing. The research design used was a completely randomized design (CRD) consisting of four treatments and four replications, so there were 16 experimental units. Each experimental unit consisted of a single Bali pig. The four treatments were: P1 (ration with 14% protein level), P2 (ration with 16% protein level), P3 (ration with 18% protein level) and P4 (ration with 20% protein level). The variables observed were pH, meat colour, raw shrinkage, cooking shrinkage, and water binding capacity. The results showed that the provision of protein levels from 14% to 16%, 18% and 20% did not give significant results (P>0,05) on pH, meat colour, raw shrinkage, cooking shrinkage, and water binding capacity. It can be concluded that the application of protein levels of rations with protein levels of 14%; 16% 18%; and 20% have no effect on the pH value, meat colour, weep loss, cooking loss and water binding capacity of Bali pigs. ABSTRAK Babi bali merupakan plasma nutfah “prolifik” yang artinya mampu menghasilkan anak banyak dalam satu kali kelahiran. Namun kekurangan babi bali adalah pertumbuhannya lebih lambat dibandingkan dengan babi ras impor. Salah satu faktor penyebab lambatnya produksi babi bali adalah karena pemeliharaan yang masih dilakukan secara tradisional tanpa kandang dan pemberian pakan yang rendah baik dari segi kuantitas maupun kualitas. Penelitian ini bertujuan untuk mengetahui pengaruh level protein dalam ransum terhadap kualitas fisik daging babi bali, selama 12 minggu pemeliharaan. Rancangan penelitian yang digunakan ialah rancangan acak lengkap (RAL) yang terdiri atas empat perlakuan dan empat kali ulangan, sehingga terdapat 16 unit percobaan. Setiap unit percobaan berisi satu ekor babi. Keempat perlakuan tersebut, yaitu: P1 (ransum dengan level protein 14%), P2 (ransum dengan level protein 16%), P3 (ransum dengan level protein 18%) dan P4 (ransum dengan level protein 20%). Variabel yang diamati yaitu nilai pH, warna daging, susut mentah, susut masak, dan daya ikat air. Hasil penelitian menunjukan bahwa pemberian level protein dari 14% menjadi 16%, 18% dan 20% tidak memberikan hasil yang berbeda nyata (P>0,05) terhadap nilai pH, warna daging, susut mentah, susut masak, dan daya ikat air. Dapat disimpulkan bahwa pemberian ransum dengan level protein 14%; 16% 18%; dan 20% tidak berpengaruh terhadap kualitas daging babi bali pada variabel nilai pH, warna daging, susut mentah, susut masak dan daya ikat air babi bali.

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