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Sulistyaningtyas
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Agriculture, Biological Sciences & Forestry

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PENGARUH PEMBERIAN TEPUNG AZOLLA (Azolla microphylla) TERHADAP BOBOT BADAN DAN KONVERSI PAKAN AYAM KAMPUNG FASE BROODING Fajri Nurrohman; Sari Tuswati; Sulistyaningtyas; Doso Sarwanto
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.v26i2.23

Abstract

The research titled The Effect of Azolla Meal (Azolla microphylla) Supplementation on the Body Weight and Feed Conversion of Village Chickens in the Brooding Phase was conducted from June 7 to June 21, 2024. This study aimed to determine the effect of Azolla meal supplementation on body weight and feed conversion in village chickens during the brooding phase. The research material used consisted of 60 one-day-old DOC village chickens. Azolla meal was administered over a two-week period. The DOC chickens were placed in experimental cages measuring 30 cm x 30 cm x 40 cm, with 20 units in total. This study employed an experimental method with a Completely Randomized Design (CRD) in a single factor pattern consisting of four treatments: P0 (control), P1 (2% Azolla meal), P2 (4% Azolla meal), and P3 (6% Azolla meal). Each treatment had five replications, resulting in 20 experimental units. Each unit contained three chickens, totaling 60 DOC village chickens. Parameters measured included body weight and feed conversion. The average body weights of the chickens with 0%, 2%, 4%, and 6% Azolla meal supplementation were 77.58, 77.82, 80.64, and 78.56 grams, respectively. The average feed conversion rates with 0%, 2%, 4%, and 6% Azolla meal supplementation were 6.677, 6.195, 5.974, and 6.016, respectively. The addition of Azolla meal at 0%, 2%, 4%, and 6% doses resulted in non-significant differences in body weight and feed conversion
PENGARUH LARUTAN DAUN PEPAYA (Carica papaya L.) TERHADAP KUALITAS TELUR AYAM RAS Inas Sabrina; Sari Tuswati; Sulistyaningtyas; Muhammad Hidayat
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.v26i2.30

Abstract

The research titled The Effect of Papaya Leaf (Carica papaya L.) Solution on the Quality of Broiler Eggs was conducted from July 20 to August 10, 2024. This study aimed to determine the impact of soaking eggs in papaya leaf solution on egg weight loss, haugh unit, and pH of broiler eggs. The research utilized 60 broiler eggs. The egg soaking treatment in the papaya leaf solution was performed for one hour. Eggs were soaked in jars with three eggs per jar, and each treatment was replicated five times. The study employed an experimental method with a Completely Randomized Design (CRD) with a single factor, consisting of four treatments: P0 (1000 ml of water without papaya leaf solution), P1 (900 ml of water + 100 ml of papaya leaf solution), P2 (800 ml of water + 200 ml of papaya leaf solution), and P3 (700 ml of water + 300 ml of papaya leaf solution). Each treatment had five replications, resulting in 20 experimental units, with three eggs per unit, making a total of 60 eggs. The measured variables were egg weight loss, haugh unit, and pH of broiler eggs. The average egg weight loss with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% was 3.27 ± 1.86; 3.43 ± 1.94; 3.08 ± 1.80; and 3.01 ± 1.76, respectively. The average haugh unit values for eggs with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% were 52.46; 54.86; 58.26; and 58.13, respectively. The average pH values for eggs with soaking in papaya leaf solution at doses of 0%, 10%, 20%, and 30% were 8.94; 8.89; 8.80; and 8.55, respectively. Soaking eggs in papaya leaf solution at doses of 0%, 10%, 20%, and 30% resulted in no significant effect on egg weight loss, haugh unit, and egg pH
PENGARUH PENAMBAHAN TEPUNG DAUN PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP PERSENTASE KARKAS BAGIAN DADA DAN PAHA ITIK MANILA Herdi Herdianto; Soegeng Herijanto; Sulistyaningtyas; Yanita Viastika
MEDIA PETERNAKAN Vol. 27 No. 1 (2025): Media Peternakan
Publisher : Fakultas Peternakan. Unwiku, Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63859/mp.v27i1.35

Abstract

The study entitled "The Effect of Adding Papaya Leaf Flour (Carica Papaya L) in Feed on the Percentage of Breast and Thigh Carcas of Manila Ducks" was to determine the effect of adding papaya leaf flour to feed on the percentage of breast and thigh carcas of Manila ducks. This study used 40 five-week-old Manila ducks. The experimental design used was a Completely Randomized Design (CRD) One-Way Pattern with four types of treatments, namely PO (addition of 0% papaya leaf flour), P1 (addition of 2% papaya leaf flour), P2 (addition of 4% papaya leaf flour), and P3 (addition of 6% papaya leaf flour). Each treatment consisted of five replications. The parameters observed included the percentage of breast and thigh carcas of Manila ducks. The results showed that the average percentage of breast carcas of Manila ducks treated with P0; P1; P2; and P3 were 26.66; 28.11; 28.56; and 27.23 % respectively. The average percentage of thigh meat of Manila ducks treated with P0; P1; P2; and P3 was 25.82; 26.07; 27.36; and 26.19%, respectively. The highest percentage of breast and thigh carcas were obtained from Manila ducks treated with four percent papaya leaf flour (P2).
Co-Authors Doso Sarwanto Fajri Nurrohman Herdi Herdianto Inas Sabrina Muhammad Hidayat Sari Tuswati Soegeng Herijanto Yanita Viastika