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Journal of Livestock Science and Production
Published by Universitas Tidar
ISSN : 25982915     EISSN : 25982907     DOI : -
Core Subject : Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary
Journal of Livestock Science and Production (JaLSPro) encompasses a broad range of research topics in animal sciences: Production Reproduction and physiology Feed and nutrition Livestock product and technology Breeding and genetics Health Biotechnology Socio-economic Policy Agrostology
Arjuna Subject : -
Articles 127 Documents
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The Effect Probiotic Lactic Acid-Based on Organoleptic Indicators of Brown Rice Polish Pradipta Bayuaji Pramono; Mohamad Haris Septian; Mikael Sihite
Journal of Livestock Science and Production Vol 4, No 2 (2020): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v4i2.3329

Abstract

This study aims to determine the effect of adding probiotics based on lactic acid bacteria (BAL) on brown rice polish fermentation, which was tested organoleptically. The variables observed were texture, colour, scent, flavor, and assessment of the quality of one month fermented brown rice polish. Sources of probiotics used are commercial probiotics based on lactic acid bacteria (LAB). The treatments given were P0 = Rice polish fermentation without the addition of probiotics (control), P1 = Rice polish fermentation + 0.5% probiotic, P2 = Rice polish fermentation + 1.0% probiotic, P3 = Rice polish fermentation + 1.5% probiotic. The data obtained were processed using variance analysis of a randomized complete design (RCD). If there were significant differences, the data was further tested using Duncan's Multiple Range Test (DMRT). The results showed that the addition of probiotics at a dose (0.5; 1.0; 1.5)% improved the flavor and quality assessment of the fermented brown rice polish but did not affect the texture, colour, and scent of fermented brown rice polish. It can be concluded that the addition of LAB-based probiotics can improve the quality of brown rice polish, which is assessed organoleptically.Keywords: Brown rice polish, Fermentation, Organoleptic, Probiotic
The Performance of Cihateup Ducks Liver Given Natural Isotonic in Dry Maintenance Systems Nurul Frasiska; Putri Dian Wulansari; Novia Rahayu
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2038

Abstract

This study aims to observe the condition of serum glutamate pyruvate transaminase and serum oxaloacetate transaminase as an illustration of the liver performance of Cihateup Ducks that were given natural isotonic through drinking  water in a dry maintenance system. The animals used were Cihateup ducks, kept for 8 weeks with 48 animals and divided into four treatments, namely T0 (Control with drinking water without isotonic), T1 (7% sugar + 2% lime juice + 25 mg celery extract + 0.8 salt g), T2 (7% sugar + 3% lime juice + 50 mg celery extract + 0.9 g salt), T3 (7% sugar + 4% lime juice + 75 mg celery extract + 1 g salt). Each treatment was repeated 4 times, 3 ducks for one treatment plot. This study used a Completely Randomized Design (CRD). Data were tested using analysis of variance and continued with Duncan's further test at 5% level. The results showed that the treatment of T2 (7% Sugar + 3% Lime juice + celery extract 50 mg + 0.9 g salt) significantly produced the lowest SGPT levels and seen a tendency for SGOT to decrease but not significantly. The use of natural isotonic solutions can be given to Cihateup ducks on dry system maintenance.Keywords: Cihateup’s duck, Dry system, Natural isotonic, SGOT, SGPT
Identifikasi Morfometrik dan Korelasi Genetik Ayam Jawa Super (Joper) Umur 0-3 Minggu selama Pemeliharaan secara Intensif Siwi Pratiwi; Yosephine L.R.E Nugraheni; Danes Suhendra
Journal of Livestock Science and Production Vol 7, No 1 (2023): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v7i1.6815

Abstract

The purpose of this study was to examine the morphometric changes of the Joper chicken atthe age 0–3 weeks, the genetic correlation of cross-breeding between domestic cock and purebreedlaying hens, and the morphometric measurement data of the Joper chicken 0–3 weeks old. Dataanalysis uses descriptive analysis. Research results have shown that the growth of Joper chickens aged0–3 weeks has doubled every week. The average of all measurements is body weight (107,5 ± 87,42g), beak length (1,2 ± 0,58 cm), body length (7,1 ± 1,69 cm), height (15,6 ± 6,25 cm), wing length (7,3± 2,35 cm), longest finger length (2,8 ± 0,85 cm), and chest size (10,9 ± 4,82 cm). The genetic correlationvalues between body weight and beak length (-1.314), body weight with body length (-0.029), bodyweight with body height (-0.048), body weight with wing-length (-0.029), weight with height (-0.048),weight with length (-0.014), weight with longest finger-length (-0.08), and weight-length (-0.08).and witha chest ring (-0.038).
The Effects of Different DMA Level on Sperm Quality of Bangkok Chicken Offspring Yosephine Laura Rynardia Esti Nugraheni; Ismaya Ismaya; Sri Harimurti
Journal of Livestock Science and Production Vol 3, No 1 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i1.1369

Abstract

Angone Bovine Growth Pattern Assessed by Nonlinear Models Valdmiro Júlio Setâ; Fiodósia Henriques Álvaro; Baltazar do Azarento Isabel Chipiringo; Fernando Dos Santos Magaço
Journal of Livestock Science and Production Vol 6, No 1 (2022): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v6i1.5896

Abstract

The study of the development and growth of cattle from birth to slaughter allows the identification of early individuals. The objective of this study were to identify the non-linear model with the best fit to describe the growth curve of Angone cattle. Data of live weights measurements in the range from birth to 720 days of age of 47 animals were used. The evaluated non-linear models were Gompertz, Von Bertalanffy, Logistic and Brody. The model fitness was compared using the:  coefficient of determination, adjusted coefficient of determination, Akaike and Bayesian information criteria and mean square error as statistical criteria, and biological criteria the instantaneous growth rate and inflection point. Higher asymptotic weight (A) was observed for the Brody model (157.5 kg) and inverse behavior was observed for the maturing rate (K) with values ranging from 0.002 kg/day to 0.005 kg/day, demonstrating lower precocity of the evaluated group. Behavior supported by the instantaneous growth rate where gains of 0.030 kg/day were observed for the Gompertz model, 0.100 kg/day for the Logistic model, 0.127 kg/day for the Brody model and 0.168 kg/day for the Von Bertalanffy model. The Brody model provides better goodness of fit.
Pengaruh Suplementasi Tepung Kulit Bawang Putih dan Mineral Organik pada Ransum Kambing Perah terhadap Efisiensi Energi dan Produksi Susu Tri Puji Rahayu
Journal of Livestock Science and Production Vol 1, No 1 (2017): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v1i1.451

Abstract

Tujuan penelitian ini yaitu untuk mengkaji pengaruh suplementasi tepung kulit bawang putih dan mineral organik pada ransum kambing perah terhadap produksi dan efisiensi energi susu. Materi yang digunakan yaitu induk bunting kambing Jawarandu sebanyak 15 ekor pada masa laktasi ke-2 dengan bobot badan 37,70 ± 5,38 kg. Pakan yang diberikan berupa hijauan dan konsentrat dengan perbandingan 70% : 30%. Rancangan yang digunakan yaitu rancangan acak lengkap dengan tiga perlakuan dan lima ulangan. Perlakuan yang dimaksud untuk R0 yaitu pakan basal, R1  yaitu R0  + 30 ppm tepung kulit bawang putih, R2  yaitu R1 + 41,8 ppm mineral organik (Chromium, Selenium dan Zink Lysinat). Data dianalisis menggunakan analisis variansi jika berbeda nyata, dilanjutkan dengan uji beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa suplementasi tepung kulit bawang putih sebanyak 30 ppm dan mineral organik sebanyak 41,8 ppm pada pakan basal tidak berpengaruh nyata (P0,05) terhadap produksi dan efisiensi energi susu kambing perah. Kesimpulan dari penelitian ini yaitu bahwa suplementasi tepung kulit bawang putih dan mineral organik pada ransum kambing perah laktasi ke-2, tidak menunjukkan perbedaan yang nyata terhadap produksi susu dan efisiensi energi susu. Kata kunci: Efisiensi energi susu, Mineral organik, Produksi susu, Tepung kulit bawang putih
Pemberian Tepung Bonggol Pisang pada Pakan terhadap Konsumsi Pakan dan FCR (Feed Conversion Rasio) Ayam Pedaging di Kampung Desay Distrik Prafi Kabupaten Manokwari Sritiasni Sritiasni; Sri Ori Sulistioningsih; Maria Herawati
Journal of Livestock Science and Production Vol 5, No 2 (2021): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v5i2.5635

Abstract

Pakan merupakan kebutuhan yang memakan biaya tertinggi dalam usaha peternakan. Ketersedian pakan yang terbatas dengan populasi ternak, menyebabkan Indonesia harus mengimpor pakan dari negara lain, yang dapat berdampak pada harga jual daging menjadi mahal karena faktor biaya dari pakan yang mahal. Penggunaan bahan pakan alternatif dapat menekan biaya pakan serendah dan seefisien mungkin tanpa berpengaruh buruk terhadap performan, produktifitas dan kondisi fisologi ternak. Salah satu limbah dari tanaman pisang yang masih jarang dimanfaatkan yaitu bonggolnya. Bonggol sangat berlimpah dan dapat dimanfaatkan sebagai pakan alternatif. Zat Nutrisi Bonggol Pisang dalam 100gr Kandungan nutrisi Bahan Kering, 91,56% Protein Kasar 1,72% Lemak Kasar 1,15% Serat Kasar 7,98% Karbohidrat 88,16%. Berdasarkan hasil Penelitian tentang pemanfaatan tepung bonggol pisang kapok yang ditambahkan pada pakan ternak ayam broiler dapat penulis simpulkan bahwa Penggunaan tepung bonggol pisang  kepok berpengaruh nyata pada tingkat konsumsi Feed dan Converation Ratio (FCR) terlihat dari perbedaan nilai pada setiap perlakuan berdasarkan data hasil perlakuan pada tabel konsumsi pakan dan tabel Feed Converation Ratio
The Effect of Silage and Different Protein Sources of Complete Feed of Ramie Waste on the Digestibility of Crude Fiber and Crude Fat Invitro Examination Putri Awaliya Dughita; Adib Norma Respati
Journal of Livestock Science and Production Vol 4, No 1 (2020): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v4i1.2401

Abstract

The study aimed to examine the effect of silage and different protein sources of complete feed of ramie waste on the digestibility of crude fiber and crude fat. The study was conducted using 2x2 Factorial Complete Randomized Design (CRD) and Tukey (BNJ) further tests with complete feed of vegetable protein ramie waste without silage (CF0N), complete feed of vegetable protein silage (CF1N) ramie waste, CF1N complete feed, complete feed of animal protein ramie waste. silage (CF0H) and complete feed of animal protein silage ramie waste (CF1H) with 5 replications for each treatment. The parameters observed were crude fiber digestibility and crude fat digestibility. The material used is ramie waste, complete feed with vegetable protein supplementation (soybean meal and soybean groats), complete feed with supplementation of animal protein (fish meal) and then filtered for 14 days, after which an in vitro digestibility test was conducted according to the Tille and Terry method (1963) and crude fiber and crude fat test according to AOAC (2005). The data obtained were then analyzed using ANOVA and if the results were significant then proceed with the Tukey test (BNJ). The results showed that silage treatment and the addition of different protein sources on the digestibility of crude fiber had a very significant effect (P 0.01), and showed the interaction of crude fiber digestibility between silage and the addition of different protein sources namely CF0N 36.39%, CF0H 41, 63%, CF1N 40.20% and CF1H 42.80%. The results of the digestibility of crude fat showed no interaction of silage treatment and the addition of different protein sources, no significant effect (P 0.05). Keywords: Animal Protein, Complete Feed, Digestion, Ramie Waste, Vegetable Protein
Pengaruh Perbedaan dan Konsentrasi Penambahan Gula terhadap Sifat Fisik dan Organoleptik Es Krim Djoko Prasetyo; Pradipta Bayuaji Pramono; Mikael Sihite
Journal of Livestock Science and Production Vol 7, No 2 (2023): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v7i2.8046

Abstract

Suatu penelitian telah dilakukan untuk mengetahui pengaruh perbedaan dan konsentrasi penambahan gula terhadap sifat fisik dan organoleptik es krim. Bahan yang digunakan adalah susu segar, gula pasir, gula jawa dan bahan pembentuk es krim lainnya. Perlakuan yang diuji dalam penelitian ini ada 5 yaitu P0 (100 % gula pasir), P1 (gula pasir 75 % + gula jawa 25 %), P2 (gula pasir 50 % + gula jawa 50 %), P3 (gula pasir 25 % + gula jawa 75 %) dan P4 (100 % gula jawa). Percobaan ini menggunakan rancangan acak lengkap dan dinilai oleh 20 orang panelis untuk menentukan sifat organoleptik dari produk es krim. Pengukuran sifat fisik terdiri dari ovverun dan daya leleh. Pengukuran data organoleptik meliputi variabel warna, tekstur, rasa, aroma dan kesukaan. Untuk menentukan perbedaan perlakuan dilakukan dengan uji DMRT. Hasil penelitian ini menunjukkan bahwa pengaruh nyata (P0,05) terhadap warna, aroma, rasa, tekstur dan kesukaan es krim. Sedangkan untuk ovverun dan daya leleh tidak terdapat perbedaan nyata (P0,05). Hasil penelitian menunjukkan bahwa penambahan persentase gula jawa gula jawa pada es krim dapat meningkatkan karakteristik warna, rasa, aroma, tekstur dan kesukaan. Penambahan 100 % gula jawa dalam pembuatan es krim akan menghasilkan kualitas es krim terbaik.
Identification of Magelang Ducks to Analyze Morphological Diversity in Ngadirojo Village, Secang District, Magelang Regency Ayu Rahayu; Budi Santoso; Nadia Ade Luthfiana
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2034

Abstract

Magelang duck is one of the productive local poultry producing meat and eggs. This study aims to compare the production and quality of eggs between local ducks at duck breeding centers in Ngadirojo Village, Secang District, Magelang Regency. The material used was 11 samples of ducks and eggs from different breeders. Based on the results of the study it was found that the average morphological measurements in ducks are bodyweight of 1.94 kg, body length 30.67 cm, neck length 14.18 cm, chest circumference 39.09 cm, and body temperature 40.18 cm. The average quality of Magelang duck eggs is egg weight of 64.46 gr, egg index 1.24 cm, eggshell thickness 0.06 cm, egg length 5.63 cm, and egg diameter 4.54 cm. The average albumen weight was 26.47 gr, yolk weight 23.69 gr, albumen width 8.87 cm, yolk width 4.49 cm, albumen height 0.77 cm, and yolk height 2.00 cm. The morphology of duck size will greatly affect egg production. The weight of female and male ducks is almost the same, ranging from 1.5-2 kg. Magelang duck egg production is about one grain every day. Each egg production will be different. This can be influenced by several factors including the quality of the seeds and the feed system that is given. Standard normal egg weight ranges from 65-70 grams. In maintenance, every 10 female ducks will be added by 1 male duck.Keywords: Identification, Morphology, Magelang Duck, Ngadiroj

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