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PENGARUH LARUTAN DAUN BINAHONG (Anredera cordifolia) DALAM AIR MINUM TERHADAP PENAMPILAN AYAM BROILER FASE GROWER Rizki Ardiansyah; Soegeng Herijanto; Citopartusi Tjahyani; Fani Evadewi
MEDIA PETERNAKAN Vol. 25 No. 1 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i1.2

Abstract

The research entitled "The Effect of Binahong Leaf Solution (Anredera cordifolia) in Drinking Water on the Appearance of Grower Phase Broiler Chickens" was carried out in the village of Sokaraja Kulon, Sokaraja District, Banyumas Regency. From September 2 to September 16, 2022. The purpose of this study was to determine the effect of giving binahong leaf solution in drinking water on appearance, final body weight, and feed conversion for broiler chickens in the grower phase. he material used was 100 broiler chickens aged 15 days. This study used a completely randomized design (CRD) in one direction with a treatment consisting of one control treatment and three different treatments. The treatments tried were: P0: 1 liter of drinking water without binahong leaf solution, P1: 100 ml of binahong leaf solution given 20 ml/liter of drinking water/day, P2: 200 ml of binahong leaf solution given 40 ml/liter of drinking water/day, P3: 300 ml of binahong leaf solution given 60 ml/liter of drinking water/day. he variables observed were final body weight and feed conversion. The results of statistical analysis showed that the treatment had no significant effect (P>0.05) on the final weight and feed conversion of broiler chickens in the grower phase. The conclusion of the study was that the administration of binahong leaf solution at levels of 20, 40 and 60 ml/liter of drinking water/day had the same effect on final body weight and feed conversion for broiler chickens in the grower phase. Keyword: Broiler chickens, appearance, binahong leaf solution (Anredera cordifolia).
PENGARUH LAMA WAKTU PEMERAMAN DENGAN PENAMBAHAN PERASAN JERUK NIPIS (Citrus aurantiifolia) TERHADAP AROMA DAN RASA TELUR ASIN Tegar Solehchatas; Doso Sarwanto; Sulistyaningtyas; Citopartusi Tjahyani
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.7

Abstract

The research entitled "The Effect of Baking Time With the Addition of Lime Juice (Citrus aurantiifolia) on the Aroma and Taste of Salted Eggs" was carried out from March 5 to March 20, 2023. This research aims to determine the effect of the length of salting time with the addition of lime juice (Citrus aurantiifolia) on the scent and taste of salted eggs. The research material used was 60 duck eggs, lime and salt. This research used an experimental method with a completely randomized design (CRD) consisting of four treatments, namely P1 (6 days salting), P2 (9 days salting), P3 (12 days salting), and P4 (15 days salting). Each treatment consisted of 30 panelists as replicates. Parameters measured were the scent and taste of salted eggs which were produced using 30 untrained panelists. The results of the analysis of variance showed that the different salting times with the addition of 5 ml of lime juice (Citrus aurantiifolia) had no significant effect (P<0.05) on the scent of salted eggs which produced a fishy scent close to slightly fishy. The different duration of ripening with the addition of 5 ml of lime juice (Citrus aurantiifolia) had a very significant effect (P<0.05) on the taste of salted egg which produced a good taste. Keywords: Salting time, lime juice, salted egg
PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava L) DAN LAMA PENYIMPANAN TERHADAP KUALITAS TELUR AYAM RAS Soegeng Herijanto; Eka Setiani; Citopartusi Tjahyani; Wida Nurnaningsih
MEDIA PETERNAKAN Vol. 25 No. 2 (2023): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v25i2.14

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan daun jambu biji (Psidium guajava L) sebagai penyamak nabati terhadap bobot telur, haugh unit (HU) dan pH telur ayam ras, yang telah dilaksanakan pada tanggal 25 Maret – 21 April 2023 di laboratorium Fakultas Peternakan Universitas Wijayakusuma Purwokerto. Materi percobaan tediri dari 100 butir telur ayam ras segar dengan metode penelitian Rancangan Acak Lengkap (RAL) Faktorial 4 × 5 × 5, perlakuan yang diberikan terdiri dari empat faktor A dan lima faktor B dengan lima kali ulangan. Faktor A adalah konsentrasi larutan daun jambu biji dengan taraf percobaan A1 (perendaman telur di dalam 700 ml larutan daun jambu biji dengan konsentrasi akhir 63 gram/ 700ml = 0,09 gr/ml), A2 (perendaman telur di dalam 650 ml larutan daun jambu biji dengan konsentrasi akhir 78 gram/ 600 ml = 0,12 gr/ml), A3 (perendaman telur di dalam 550 ml larutan daun jambu biji dengan konsentrasi akhir 82 gram/ 550ml = 0,15 gr/ml), A4 (perendaman telur di dalam 500 ml larutan daun jambu biji dengan konsentrasi akhir 90 gram/ 500 ml = 0,18 gr/ml). Faktor B adalah lama waktu penyimpanan telur yang terdiri dari lima taraf perlakuan yaitu B1 (0 hari), B2 (7 Hari), B3 (14 hari), B4 (21 hari) dan B5 (28 hari). Parameter yang diukur adalah bobot telur, haugh unit (HU) dan pH telur ayam ras. Hasil penelitian membuktikan bahwa lama penyimpanan setelah perendaman telur ayam ras menggunakan larutan daun jambu biji berpengaruh sangat nyata (P<0,01) terhadap haugh unit dan pH telur. Kesimpulan dari penelitian ini adalah konsentrasi akhir larutan daun jambu biji (Psidium guajava L) 0,09 – 0,18 gr/ml dapat digunakan sebagai penyamak nabati alami karena dapat menahan kenaikan pH telur dan penurunan haugh unit selama penyimpanan 0 -28 hari. Kata Kunci : Telur ayam ras, larutan daun jambu biji (Psidium guajava L), Lama Penyimpanan, bobot telur , haugh unit dan pH telur.
PREFERENSI KONSUMEN TERHADAP PERMINTAAN JASA PEMOTONGAN AYAM DI KECAMATAN KEMANGKON DAN BUKATEJA KABUPATEN PURBALINGGA alfian maulana; Soegeng Herijanto; Citopartusi Tjahyani; Tri Sukmaningsih
MEDIA PETERNAKAN Vol. 26 No. 2 (2024): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v26i2.22

Abstract

This study aims to determine the effect of adding papaya leaf flour to the feed on feed consumption and feed conversion in 6-10 week old Manila ducks. This study used 40 male Manila ducks divided into 4 treatment groups with 5 replications, namely P0 (control), P1 (2% papaya leaf flour), P2 (4% papaya leaf flour), and P3 (6% papaya leaf flour). The research results indicate that the addition of papaya leaf flour does not have a significant effect (P>0.05) on feed consumption and feed conversion in Manila ducks. However, numerically, the highest feed consumption was found in P0 (657.30 grams/head/week) and the lowest feed conversion in P2 (4.33). It is recommended to use 4% papaya leaf meal in the Manila duck feed for feed efficiency
Co-Authors alfian maulana Doso Sarwanto Eka Setiani Fani Evadewi Rizki Ardiansyah Soegeng Herijanto Soegeng Herijanto Sulistyaningtyas Tegar Solehchatas Tri Sukmaningsih Wida Nurnaningsih