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Animal Production : Indonesian Journal of Animal Production
Published by Universitas Jenderal Soedirman
ISSN : 14112027     EISSN : 25415875     DOI : https://doi.org/10.20884/1.jap.2021.23.2.10
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary
Animal Production is a peer-reviewed journal published by the Faculty of Animal Science, Jenderal Soedirman University in association with the Animal Scientist Society of Indonesia. The journal was established in 1999 and available online since May 4, 2011. Animal Production was initially published twice a year, then three times a year starting in 2005. The journal coverage focused on small scale livestock farming and technologies which includes the recent science development in animal production, including all aspects of nutrition, breeding, reproduction, post-harvest processing and socio-economics. All articles are available online. Full text available in pdf format and can be downloaded for free. Starting Vol 22 No 1 the papers have been and will be published in our new website (http://animalproduction.id), as the continuation of our previous but still active website (http://animalproduction.net).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 606 Documents
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Ratio of Forage–Concentrate that Contain Fermented Tapioca by Product and Pollard and its Effect on Conjugated Linoleic Acid and Rumen Fermentation Parameters Suryapratama, W
ANIMAL PRODUCTION Vol 7, No 3 (2005): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

An experiment has been conducted to investigate the ratio of forage – concentrate that contain tapioca by product and pollard as fermented by Saccharomyces cerevisiae on conjugated linoleic acid and rumen fermentation parameters.  In vitro experiment with Completely Randomized Block Design was performed with six periods of collecting rumen fluid as block.  The rumen fluid was collected from fistulae cow in Animal Science Experimental Farm, University of Jenderal Soedirman. The diet consists of elephant grass as forages and concentrate that contain 45% of tapioca by product and pollard (ratio 1:1), urea added, then fermented with Saccharomyces cereviciae.  Another 55% of the concentrate contain of rice meal, coconut meal, soybean oil, mineral and salt.   Treatments were ratio of forage to concentrate i.e. 60:40; 70:30 and 80:20.  Therefore 18 experimental units exist.  Variables measured were VFA, N-NH3, conjugated linoleic acid concentration and protein synthesis of ruminal microorganism.  Analysis of variance with orthogonal polynomial resulted that the ratio of forage-concentrate has significant effect on VFA concentration  (P<0.05), N-NH3 and protein synthesis of ruminal microorganism (P<0.01). As forage increase, the VFA, N-NH3 and CLA linearly increase, but protein synthesis of ruminal microorganism linearly decrease.  The highest of CLA obtained in diet with forage- concentrate ratio 80:20. (Animal Production 7(3): 142-149 (2005) Key Words: VFA, N-NH3, Microbial Protein, Linoleic, CLA, Ratio Forage-Concentrate
Genetic diversity and structure of domestic cavy (Cavia porcellus) populations from smallholder farms in southern Cameroon Ayagirwe, Basengere; Meutchieye, Felix; Djikeng, Appolinaire; Skilton, Robert; Osama, Sarah; Manjeli, Yacouba
ANIMAL PRODUCTION Vol 19, No 1 (2017)
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (907.063 KB) | DOI: 10.20884/1.jap.2017.19.1.585

Abstract

Although domestic cavies are widely used in sub-Saharan Africa as a source of meat and income, there are only a few studies of their population structure and genetic relatedness. This seminal study was designed with the main objective to assess the genetic diversity and determine the population structure of cavy populations from Cameroon to guide the development of a cavy improvement program. Sixteen microsatellite markers were used to genotype 109 individuals from five cavy populations (Wouri, Moungo and Nkongsamba in the Littoral region, and Mémé and Fako in the Southwest region of Cameroon). Twelve markers worked in the five populations with a total of 17 alleles identified, with a range of 2.9 to 4.0 alleles per locus. Observed heterozygosity (from 0.022 to 0.277) among populations was lower than expected heterozygosity (from 0.42 to 0.54). Inbreeding rates between individuals of the populations and between individuals in each population were 59.3% and 57.2%, respectively, against a moderate differentiation rate of 4.9%. All the tested loci deviated from Hardy-Weinberg equilibrium, except for locus 3. Genetic distances between populations were small (from 0.008 to 0.277), with a high rate of variability among individuals within each population (54.4%). Three distinct genetic groups were structured. This study has shown that microsatellites are useful for the genetic characterization of cavy populations in Cameroon and that the populations investigated have sufficient genetic diversity that can be used to be deployed as a basis for weight, prolificacy and disease resistance improvement. The genetic of diversity in Southern Cameroon is wide and constitute an opportunity for cavy breeding program. 
The Effectiveness of Cumin as Natural Antioxidant to Improve Rumen Ecology of Mastitis Dairy Cows Nurdin, E; Arief, Arief
ANIMAL PRODUCTION Vol 11, No 3 (2009): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

The research  was on the effect of supplementation of natural antioxidant (Cuminum cyminum) to improve rumen ecology of Mastitis Dairy Cows and improved milk production. This research was in-vitro treatments and using rumen fluids of Holstein dairy cows with mastitis condition. They were fed diets supplemented with various levels of a natural antioxidant ( A; 0 ppm; B: 500 ppm; C: 1000 ppm and D: 1500 ppm).  Total of Rumen Bactery, pH, NH3, acetate acid, propionate acid and butirate acid were determined. The design of this experiment was used Randomized Design. The collected data were analyzed by Multiple Analysis of Variance. While the difference between the treatment effects was tested using Duncan’s Multiple Range Test. The results showed that supplementation of   1 000 ppm of Cuminum cyminum caused increase of population bactery, Acetic acid and Propionic acid  and decrease of NH3 concentration (P<0.05). They  are not effect for milk acidity (P>0.05). Our conclusion, the level 1 000 ppm of Cuminum cyminum improve to good condition of rumen ecology. It showed to increase bactery rumen (66.02%), decrease NH3 concentration (7.58%), increase asetic acid (49.91%) and propionic acid (29.94 %).  Condition of pH rumen is showed in normal condition. (Animal Production 11(3): 160-164 (2009) Key Words: Cumminum cyminum, anti-oxidant, rumen ecology, mastitis, dairy cows
The Efficacy of Methanol Extract of Garlic (Allium sativum) to Improve Rumen Fermentation Products Prayitno, Caribu Hadi; Hidayat, N
ANIMAL PRODUCTION Vol 15, No 1 (2013): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Abstract.  This study was aimed to evaluate the effect of the increase levels of garlic extract (Allium sativum, As) in beef cattle feed on rumen fermentation products and microbial populations. The materials used  were rumen fluid and control feed (40 % fermented rice straw:60% concentrate). The research method was experimental using Randomized Complete Block Design (RCBD) applying 7 treatments which were repeated 3 times. The tested feed treatments were S0 (control feed), S1 (S0 + 1.5 ppm of Cr, S2 (S0 + 250 ppm of As extract), S3 (S1 + 250 ppm of As extract), S4 (S1 + 500 ppm of As extract), S5 (S1 +  750 ppm of As extract) and, S6 (S1  + 1000 ppm of As extract). The data were analyzed using analysis of variance and followed by Honestly Significant Difference test. The results showed that the treatment effects on total bacteria, protozoa population, total gas and methane were highly significant but had no effect on dry matter digestibilityDMD and organic matter digestibility OMD and production of VFA. The treatments increased total bacteria but decreased total gas and methane. The best result was achieved on treatment S6 (supplementation of As at the level of 1000 ppm in the feed) of which the feed with adequate Cr will result in the most efficient of fermentation.Keywords: Extract of Allium sativum, organic Cr, microbial population, rumen fermentation, beef cattleAbstrak. Penelitian ini bertujuan untuk mengevaluasi pengaruh dan level penambahan ekstrak  bawang putih (Allium sativum, As) dalam pakan  sapi potong terhadap  produk fermentasi dan populasi mikroba rumen. Materi yang digunakan dalam penelitian adalah cairan rumen sapi potong dan pakan kontrol (jerami fermentasi :  konsentrat; 40:60%). Metode penelitian adalah eksperimental menggunakan Rancangan Acak Kelompok (RAK) 7 perlakuan, setiap perlakuan diulang 3 kali. Pakan perlakuan yang diujicobakan pada sapi potong yaitu S0: pakan kontrol, S1: S0 + 1,5 ppm Cr, S2: S0 + 250 ppm ekstrak As, S3: S1 + 250 ppm ekstrak As, S4: S1 + 500 ppm ekstrak As, S5: S1 + 750 ppm ekstrak As, S6: S1 + 1000 ppm ekstrak As. Data dianalisis menggunakan analisis variansi dilanjutkan uji Beda Nyata Jujur. Hasil penelitian menunjukkan  perlakuan  berpengaruh terhadap total bakteri, populasi protozoa,  gas total dan metan tetapi  tidak berpengaruh terhadap kecernaan bahan kering dan bahan organik serta produksi VFA.  Perlakuan mampu meningkatkan total bakteri serta menurunkan gas total dan metan. Hasil terbaik, pada pakan perlakuan S6 yaitu suplementasi ekstrak As pada taraf 1000 ppm pada pakan yang tercukupi Cr organik menghasilkan efisiensi fermentasi yang paling baik.Kata kunci : Ekstrak Allium sativum, mineral mikro organik, populasi mikroba,  fermentasi rumen,  sapi potongCH Prayitno and N Hidyat/Animal Production 15(1):69-75, January 2013 
Egg Production and Quality of Kampung Chicken Fed Commercial Diet Mixed with and Supplemented with Forages Nataamijaya, AG
ANIMAL PRODUCTION Vol 8, No 3 (2006): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Telah dilakukan suatu penelitian mengenai produktifitas dan kualitas telur ayam Kampung yang mendapat ransum komersial dicampur dedak padi.dan diberikan suplemen berupa hijauan pakan ternak. Perlakuan yang diberikan adalah ransum komersial murni (RC); RI (ransum komersial dicampur dengan dedak padi dengan rasio 1:2), RII (RI + King grass); RIII (RI + daun kriminil) dan RIV (RI + rumput lapangan). Rancangan yang dipergunakan adalah Rancangan Acak Lengkap dengan 6 kelompok ulangan yang terdiri dari 4 ekor ayam betina dewasa. Data yang diperoleh dianalisis dengan Analisis Sidik Ragam (Analysis of Variance) disertai Duncan’s New York Multiple Range Test. Hasil analisis statistik menunjukkan bahwa hen-day production dari RC (36,10 ± 4,20%) sangat nyata (P<0,01)lebih tinggi daripada RI (24,11 ± 3,20%), RII (22,33 ± 4,50%), RIII (24,22 ± 3, 71%) dan RIV (23,41 ± 0,82%), namun tidak terlihat pengaruh nyata terhadap bobot telur, bobot yolk, bobot kerabang, haugh unit dan grade. Bobot albumen RIII (21,22 ± 3,34 g) nyata (P<0,05) lebih ringan daripada RI (25, 49 ± 2,31g). Nilai warna yolk RC (11,71 ± 0,97) sangat nyata (P<0,01) lebih tinggi daripada RI (6,70 ± 0,56), RII (9,51 ± 0,99), RII (8,91 ± 1,24) dan RIV (8,68 ± 0,96), sedangkan RI sangat nyata (P<0,01) lebih pucat daripada RC, RII, RIII, dan RIV. Pencampuran dedak padi kepada ransum komersial sangat nyata menurunkan produktivitas telur sedangkan penambahan hijauan pakan ternak memperbaiki warna yolk ayam Kampung yang diberi ransum campuran komersial dan dedak. (Animal Production 8(3): 206-210 (2006) Kata Kunci : Produksi, kualitas telur, ayam kampung, hijauan
Different Levels of Digestible Methionine on Performance of Broiler Starter Mulyantini, NGA; Ulrikus, RL; Bryden, WL; Li, X
ANIMAL PRODUCTION Vol 12, No 1 (2010): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Dietary protein and amino acid supply is the most expensive component of poultry diets. Therefore several efforts made by the industry to minimize the cost of the protein portion of the diet. Accordingly, there has been a recent move to use digestible amino acid values in the formulation of poultry diets. The efficiency of protein utilization depends to a large extent on the amino acid composition of the diet. The study was conducted to determine the digestible methionine requirement of broilers during the starter periods. One hundred and seventy five (175) chicks were allocated to 5 treatments with five replicates of seven chicks per replicate in a completely randomized design. Chicks were fed experimental diets from one day old to 21 days of age. Dietary treatments included 5 titrated levels each of digestible methionine (3.0, 4.5, 6.0, 7.5, and 9.0 g/kg diet) added to a basal diet. The allowance of digestible methionine, rather than digestible sulphur amino acids was used in formulating the diets.  Supplemental synthetic DL-Methionine which were considered to be 100% digestible were added to diets to obtain the concentration of the digestible amino acid. Each week until the conclusion of the trial, birds were individually weighed, feed intake per pen was measured, and feed conversion ratio (FCR) was computed. This study suggested that the digestible methionine requirement for broiler starter is 4.7 g/kg for optimal body weight gain and 4.6 g/kg for optimal feed conversion ratio.  (Animal Production 12(1): 6-11 (2010)Key Words: amino acid, broiler, digestible, methionine, starter
Perception of the Purwokerto Society on Meat Product Muatip, K; Aunurohman, H
ANIMAL PRODUCTION Vol 9, No 2 (2007): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Meat consumption has increased significantly due to improvement of wage and education level of people. Importation of meat was done to meet local demand that experienced a shortage because of low cattle production. Besides, negative issues on avian influenza and anthrax have become a barrier on cattle development. The aims of this research were to (1) know perception of the Purwokerto society on meat product (2) identity factors that are related to perception of the Purwokerto society on meat product. The research used survey method to families in Purwokerto. Samples of area were taken purposively and total of 25 persons were drawn randomly as respondents. Collected data were analyzed using Spearman Rank Correlation Coefficient Test to identity factors that are related to perception of the Purwokerto society on meat product. The results showed that perception of the Purwokerto society on meat product was moderate. Income was significantly correlated to perception of the Purwokerto society on meat product. (Animal Production 9(2): 111-115 (2007) Key Words : Perception, meat product, income
The Effect of Coconut Oil and Hibiscus Rosasinensis on Ration Degradability and Number of Protozoa Suparwi, Suparwi
ANIMAL PRODUCTION Vol 2, No 2 (2000): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Concentrated diet based on rice bran 69%, coconut meal 30%, urea 1% and field grass (fg), parsial defaunation agent Hibiscus rosasinensis (Hr) and coconut oil (Co) was used in propotion 37,5% fg + 2,5% Hr; 35% fg + 5% Hr; 37,5% fg + 2,5% Co and 35% + 5% Co. the feed of concentrate and feed grass 60 : 40 % are evaluated in vitro for dry matter degradability (DMD), organic matter degradability (OMD) and number of protozoa (NP). Variance analysis and orthogonal contrast was applied according to Steel and Torrie (1981). The result show that defaunation agent Hr and Co 2,5% and 5% increased (P< 0.01) DMD in the order 60.20; 59.40; 56.60 and 55.60 respectively, compare with no defaunation agent (54,60%). It also increased OMD 62.20%; 60.40; 58.40 and 57.20% compare with no agent (56.40%). While number of protozoa decreased (P< 0.01) 2.456; 2.316; 2.396 and 2.286 x 104/ml rumen liquid compare with no defaunation agent (2.564 x 104/ml rumen liquid). (Animal Production 2(2): 53-59 (2000) Key words : Hibiscus rosasinensis, digestibility, and number of protozoa
Fat and Cholesterol Content of Breast and Thigh Meat of Local Fowls Ismoyowati, Ismoyowati; Widiyastuti, Titin
ANIMAL PRODUCTION Vol 5, No 2 (2003): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

The research was carried out to evaluate the influence of breed on fat and cholesterol content of breast and thigh meat of local fowls.  Tree breeds of local fowl consist of six male kampong chickens, Tegal ducks and muscovy ducks were applied.  An experimental method was used in this research.  Nested design was used.  The breeds of local fowl were as treatment, the part of carcass was as sub treatment and sample was as replication.  The result of the experiment showed that the part of carcass (breast and thigh) influenced meat fat and cholesterol content.  Breast meat had higher fat and cholesterol content than thigh meat.  Meat fat content had positive correlation with meat cholesterol. (Animal Production 5(2): 79-82 (2003) Key Words: Kampung Chicken, Duck, Muscovy, Breast, Thigh, Meat Fat and Meat Cholesterol
Evaluation on Performances of Yoghurt Used Modern Technology Versus Natural One Yupardhi, W Sayang; Oka, I G.L.; Pratiwi, Ayu; Sutarpa, I N.S.; Miwada, I N.S.
ANIMAL PRODUCTION Vol 17, No 1 (2015): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.034 KB) | DOI: 10.20884/1.anprod.2015.17.1.486

Abstract

Abstract. A research for studying performances (aromatics including colour, taste, smell, texture and its financial benefit) of milk products i.e. yoghurt which used modern technology versus the natural one was conducted at PT Prima Rasa, Denpasar. The research consisted of two treatments (A = modern technology and B = natural technology). The objective of the research were: 1) to study the differences of aromatic and financial benefit of yoghurt with modern technology versus the natural one, 2) to use as a reference in the future on milk products business, and 3) to increase the quantity and quality of yoghurt and income per capita in the Bali Island. In this research, yoghurt production which used modern technology (treatment A) used some ingredients i.e. fresh milk, skimmed milk, starter (imported Lactic Acid Bacteria from Canada) and modern equipments i.e. electric incubator for milk fermentation. While the natural technology (treatment B) used a slightly different ingredients and equipments i.e. non imported starter and non electric incubator (ampel bamboo). The starter used was lactic acid bacteria naturally found in the ampel bamboo as incubator at once. The incubator was covered with aged banana leaf on the fermentation processes. These ingredients and equipments were very easy to find, available through the year and cheap. There were six replicates in each treatment. Data obtained were analyzed with t test and financial benefit was analyzed descriptively.  Results of the research showed that yoghurt aromatics which used natural technology was 14.29% significantly higher than modern one but its texture was 20.31% or significantly lower. The differences did not seem to cause difference on the taste between them. The average taste score was the same (7.1), indicating that both treatments had the same taste. The financial benefit of the natural yoghurt was much higher (90.74%) than that of the modern one (127.40% versus 10.80%). Key words: yoghurt, fresh milk, lactic acids bacteria, incubator, ampel bamboo Abstrak. Penelitian untuk mempelajari performans (cita-rasa termasuk: warna, aroma/bau, tekstur, keasaman/rasa asam/pH, dan finansial) suatu produk susu yaitu yogurt yang menggunakan teknologi modern versus alami (bambu ampel) telah dilakukan di PT Perusahaan Prima Rasa, Denpasar. Penelitian ini terdiri atas dua perlakuan (perlakuan A = teknologi modern, dan B = teknologi alami). Tujuan penelitian ini adalah untuk: 1) mempelajari perbedaan cita-rasa dan keuntungan finansial yogurt yang menggunakan teknologi modern dan alami, 2) dipakai sebagai acuan dalam membuat suatu usaha bisnis produk susu dimasa yang akan datang, dan 3) meningkatkan kuantitas dan kualitas yogurt serta pendapatan asli daerah Bali. Dalam penelitian ini pembuatan yogurt yang menggunakan teknologi modern (perlakuan A) menggunakan beberapa bahan-bahan dan alat-alat seperti susu sapi segar, skim, starter (bakteri asam laktat impor dari Kanada dan harganya mahal), inkubator listrik atau steroform untuk pemeramannya. Sedangkan pembuatan yogurt yang menggunakan teknologi alami (perlakuan B) prosesnya hampir sama dengan yang menggunakan teknologi modern, hanya saja tidak menggunakan starter impor dan tidak menggunakan inkubator listrik (menggunakan bamboo ampel) dan starter yang digunakan adalah bakteri asam laktat yang secara alami terdapat dalam bambu ampel tersebut. Bambu ampel yang digunakan sebagai inkubator itu ditutupi dengan daun pisang yang telah dilayukan. Bambu ampel ini mudah didapat, tersedia sepanjang tahun dan murah harganya. Masing-masing perlakuan diulang sebanyak enam kali. Data yang diperoleh dianalisa dengan t test, keuntungan finansial dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa yogurt dengan teknologi alami mempunyai aroma lebih kuat secara nyata sebesar 14,29% dibandingkan yogurt dengan teknologi modern, tetapi teksturnya (kelembutannya) adalah sebaliknya, yogurt dengan teknologi modern lebih tinggi secara nyata sebesar 20,31% dibandingkan derngan yogurt teknologi alami. Namun demikian, perbedaan tersebut tidak menyebabkan perbedaan rasa di antara semuanya. Dalam hal ini rata-rata nilai rasa adalah sama (7,1). Artinya, kedua perlakuan tersebut mempunyai rasa sama. Namun demikian, keuntungan dari hasil penjualan yogurt dengan teknologi alami lebih tinggi (90,74%) dibandingkan teknologi modern (127,40% versus 10,80%). Kata kunci : yogurt, susu sapi segar, bakteri asam laktat, inkubator, bambu ampel 

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