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INDONESIA
Jurnal Riset dan Inovasi Peternakan
Published by Universitas Lampung
ISSN : -     EISSN : 25983067     DOI : -
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Veterinary
Jurnal Riset dan Inovasi Peternakan (JRIP) is a scientific journal covering various aspects of animal husbandry science published since 2017. JRIP is published three times a year in April, August and December by the Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. JRIP received numerous research articles spanning the sciences, namely livestock nutrition science, food science, food technology, breeding and genetics, physiology and reproduction, biotechnology, processed products, behavior, health, livestock farming systems, socio-economic, and policy.
Arjuna Subject : -
Articles 45 Documents
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KARAKTERISTIK KUALITATIF SAPI KRUI DI KABUPATEN PESISIR BARAT LAMPUNG Ningsih, St Fitria; Sulastri, Sulastri; Hamdani, M. Dima Iqbal
Jurnal Riset dan Inovasi Peternakan Vol 1, No 3 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research was conducted in April, 2017 at South Pesisir subdistrict, West Pesisir  Regency, Lampung Province to study qualitative characteristic of Krui cattle. Sixty tails male cattle and 60 tails female cattle about 2 years old were observed in this research. Sample observed were decided by purpossive sampling method. Variables observed were head’s color, body’s color, face’s shape, horn’s shape, presence or absence of wattle and hump. Data resulted in this research anlaysed by descriptive. Result of this research in observation of colour of head indicated that most of male cattle (18,33%) dan female cattle (21,67%) was brown.  Result of observation in colour of body, most of male cattle (23,33%) was brown and female cattle (26,67%) was brown and white. Shape of head of male cattle  (75%) and female cattle (71,67%) were triangle and slim. No hump in the most of male cattle (66,67%) and female cattle (75%). Most of male cattle (81,67%) and female cattle (85%) have wattle. Most of male cattle (70%) and female cattle (76,67%) have horn silak congklang type. Colour of tail in male amd female cattle sere fit with the colour of body and the colour of tip of tail wer black. It could be concluded that Krui cattle were same eith Bali cattle ans Pesisir cattle. The color of body and head Krui cattle was brown, The shape of head was triangle.Have wattle. Little hump. The shape horn was silak congklong. Colour of tail in male amd female cattle sere fit with the colour of body and the colour of tip of tail wer black. Key words: Krui cattle, head’s color, body’s color, face’s shape, horn’s shape, wattle and the shoulder
PENGARUH SUPLEMENTASI PROBIOTIK YANG BERBEDA PADA AIR MINUM TERHADAP SEL DARAH MERAH(SDM) DAN NILAI PACKED CELL VOLUME(PCV) AYAM BROILER Alghazali, Fiqri; Suharyati, Sri; Santosa, Purnama Edy
Jurnal Riset dan Inovasi Peternakan Vol 2, No 2 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research intended to determine the level of broiler chickensred blood cell(RBC) and Packed Cell Volume (PCV) which is supplementedwith various types of probiotics in drinking water.  This research was conducted in January--February 2018 at Pesawaran Farm.  The RBCand PCV analysis was done in Balai Veteriner Lampung.  The research used Completely Randomized Design with 4 treatments and 3 replications.  The treatment is used P0 (without probiotics supplementation), P1 (supplemented with probiotic A), P2 (supplemented with probiotic B), and P3 (supplemented with probiotic C).  The results showed that probioticssupplementation was significant (P>0,05) on broiler RBC and PCV.  The broiler chickensRBC and PCVanalysis show the P1 treatment (supplemented with probiotic A) have higher on RBC and PCV value compared P0 (without probiotics supplementation), P2 (supplemented with probiotic B), and P3 (supplemented with probiotic C). Key words: Broiler chickens, Packed cell volume,Probiotic, Red blood cell
PENGARUH PEMBERIAN JAMU TRADISIONAL TERHADAP BOBOT HIDUP, BOBOT KARKAS, BOBOT GIBLET DAN LEMAK ABDOMINAL BROILER Tama, Cheldra Aji; Septinova, Dian; Kurtini, Tintin
Jurnal Riset dan Inovasi Peternakan Vol 1, No 2 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This study aims to determine the effect of traditional on herbal on live weight, carcass weight, giblet and abdominal fat weight of broiler. This study uses a completely randomized design (CRD) with three treatments and six replications. The treatments were water (P0), juice of turmeric water (P1), and boiled guava leaves and betel leaf (P2). One broiler is taken from each experimental unit for carcas. The observed variables were live weight, carcass weight, giblet weight and abdominal fat weight of Broiler. Each treatment was applied to 14-28 days age broiler.The results showed that the traditional herbal medicine no significant effect (P> 0.05) on live weight, carcass weight, giblet weight and abdominal fat weigh of broiler. Keywords: Traditional Herbal Medicine, Live Weight, Carcass Weight, Giblet Weights, and Abdominal Fat weight of Broilers
EFEKTIVITAS BAWANG PUTIH DENGAN METODE MARINASI TERHADAP KUALITAS FISIK DAGING BROILER Pratama, Ridho; Riyanti, Rr; Husni, Ali
Jurnal Riset dan Inovasi Peternakan Vol 2, No 1 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research aims to know the efectivity of garlic by marination method on physical quality of broiler meat such as pH, water holding capacity, and cooking loss. Research was conducted on 8 Mei 2017 in Laboratory Animal Production and Reproduction, Animal Husbandry, Lampung University. The material used in this experiment was broiler meat from chicken slaughterhouse and chinese garlic blend. This research has done based Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments is marinating with a blend of garlic 4% (T1), 8% (T2), 12% (T3), and non marinated (T0). Obtained data were analyzed with the assumptions of variance by 5% or 1%, then the result were significantly different in the advanced test using Least Significant Different (LSD). Results showed that marinating blend of garlic significantly affected (P<0,01) to water holding capacity and cooking loss, but did not significantly affect (P>0,05) to pH. Marinated broiler meat with garlic blend at a concentration of 12% yields the best water holding capacity and cooking loss. Keywords: garlic, broiler meat, marination, pH, water holding capacity, cooking loss.
KORELASI ANTARA BOBOT BADAN, LINGKAR SKROTUM, DAN VOLUME SEMEN KAMBING SABURAI DI WILAYAH SUMBER BIBIT KABUPATEN TANGGAMUS Saputra, Andi Kurnia; Hamdani, M. Dima Iqbal; Suharyati, Sri; Hartono, Madi
Jurnal Riset dan Inovasi Peternakan Vol 3, No 1 (2019)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This study aims to determined the correlation between body weight with scrotal circumference and volume of semen and scrotum circumference with volume of semen of Saburai Goat in the source breeding area, Tanggamus District. This research was observing 20 Saburai goat males in the breeding area by survey method. This research was conducted from 26 April to 30 July 2018. Research data used primary data and secondary data taken from direct observation in the field and recording of livestock from breeders' source areas. Data were analyzed by correlation analysis using SPSS software 16.0 version. The variables observed included body weight, scrotal circumference, and volume of semen. The results indicated that correlation between body weight and scrotum circumference 0,410; correlation between body weight and volume of semen 0,300; and correlation between scrotal circumference and volume of semen 0,148. Keywords: Saburai goat, body weight, scrotum circumference, and volume of semen.
PENGARUH PENAMBAHAN MASAMIX KWS DENGAN DOSIS BERBEDA DALAM RANSUM TERHADAP PERFORMA AYAM PETELUR Hidayat Z. P, Zaeni; Kurtini, Tintin; Fathul, Farida
Jurnal Riset dan Inovasi Peternakan Vol 1, No 1 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research was conducted in Juli-Agustus 2016 at layer farm in Sumber Sari, Taman Sari Village of Gedong Tataan District, Pesawaran Regency and Laboratory of Nutrition and Food Livestock, Animal Husbandry Departmen, Faculty of Agriculture, University of Lampung.  This research aims to study 1) the effect of using feed additive on feed for performances; 2) optimum doses of feed additive in feed layer.  This research used Completely Randomized Design with 4 treatments added feed additive with a dose of (0; 0,15; 0,25; and 0,35%), 5 replications, there were 20 experiment unit and each unit consists of 1 chicken. Material used in this research was 20 chickens strain of isa brown the age 48 weeks.  The conclude that addition of feed additive with a doses of 0; 0,15; 0,25; 0,35% on feed influence insignificantly (P>0.05) to the performances (feed consumption, feed convertion, egg weight, hen-day, and income over feed cost (IOFC)) layer and not found optimum doses. Keywords: Feed Additive, Doses, Layer , Performance
PENGARUH LAMA PERENDAMAN DENGAN MENGGUNAKAN LARUTAN DAUN SALAM (SZYGIUM POLYANTHUM) SEBAGAI PENGAWET TERHADAP TOTAL PLATE COUNT DAN SALMONELLA DAGING BROILER Barus, Joyevan Giba; Santosa, Purnama Edy; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan Vol 1, No 3 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

The aim of research to determine the content of total plate count and Salmonella in broiler meat which is immersed in salam leaf solution.  This research was conducted in Mei—June 2017.  The analysis was done in Veterinary Public Health laboratory, Lampung Regional Veterinary Hall.  This research used 20 chicken sample that collected from poultry farm then slaughtered and immersed in salam leaf solution.  The results of this research indicated that from 20 chicken sample, the P0 treatment (without immersed in salam leaf solution) contain lesser average Total Plate Count level compared P1 (20 minutes), P2 (40 minutes), P3 (60 minutes). Only P0 treatment that contain amount of Total Plate Count below the maximum microba contamination standard while other treatments contain Total Plate Count above the maximum microba contamination standard.  The results of research in Salmonella content indicated negatif results in every treatments. Key words: broiler meat, salam leaf, salmonella and total plate count.
PENGARUH PEMBERIAN Indigofera zollingeriana DALAM RANSUM TERHADAP BOBOT POTONG, BOBOT KARKAS, DAN BOBOT NONKARKAS ITIK PEKING Meidi, Mas; Riyanti, Rr; Sutrisna, Rudy; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan Vol 2, No 3 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This study aimed to determine the effect of Indigofera zollingerianan on slaughter weight, carcass weight, and non carcass weight of Peking duck.  This study was conducted from February through April 2018 in Integrated Laboratory Department of Animal Husbandry, Faculty of Agriculture, University of Lampung.  Ducks used in this study was 2 weeks old Peking duck totaling 20 birds.  This study used a completely randomized design (CRD), consisting of 5 treatments and 4 replications with treatment  Indigofera zollingeriana R0: 0%; R1: 4%; R2: 8%; R3: 12%; and R4; 16%. Data were analyzed by using ANOVA with level of 5%, significantly different results in a further test using the least significant difference (LSD).  The results showed that slaughter weight, carcass weight, and non carcass weight Peking duck had no significant (P> 0.05)  which means that the provision of Indigofera zollingerianan 4--16% in the diet resulted in slaughter weight, carcass weight, and non carcass weight relative same. Keywords: Indigofera zollingeriana, Peking duck, Slaughter weight, Carcass weights, Non carcass weights.
PENGARUH LAMA PERENDAMAN DENGAN LARUTAN DAUN SALAM (Syzygium polyanthum) SEBAGAI PENGAWET TERHADAP SIFAT FISIK DAGING BROILER Sari, Siti Hartika; Septinova, Dian; Santosa, Purnama Edy
Jurnal Riset dan Inovasi Peternakan Vol 1, No 3 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

The aims of reasearch to determine the effect of immersion time using salam leaf solution (Syzygium polyanthum) as a preservative of the physical quality of broiler meat. The experimental design used was Completely Randomized Design (RAL) with 4 treatments and 5 replications. Broiler meat used is the chest as much as 20 pieces and salam leaves are used as an salam solution is old salam leaves (dark green color). Treatment given in this research is P0: broiler meat without immersion using salam leaf solution, P1: broiler meat immersion with leaf solution for 20 minutes, P2: broiler meat immersion with salam leaf solution for 40 minutes, P3: broiler meat immersion using a salam leaf solution for 60 minutes. The data obtained in this study was analyzed by using variance analysis (ANOVA). The results showed that the time of immersion by using the leaf of salam (syzygium polyanthum) did not significantly affect the physical quality (pH, Water Holding Capacity, Cooking loss) broiler meat. Key words: long immersion, salam  leaf (Syzygium polyanthum), physical properties of broiler meat and preservative.
PENGARUH AIR KELAPA HASIL FERMENTASI TERHADAP KUALITAS FISIK DAGING BROILER Pramana, Weldi Adi; Septinova, Dian; Riyanti, Rr; Husni, Ali
Jurnal Riset dan Inovasi Peternakan Vol 2, No 2 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

The purpose of the research was determined the effect of using coconut water fermentation on physical quality of broiler meat.This research was conducted on March, 30th2018 at Production and Reproduction of Laboratory, Department of Animal Husbandry, Faculty of Agriculture University of Lampung.The materials of this research is used 20 pieces chest of broiler meat and coconut water fermentation. The experimental design used was Completely Randomized Design (RAL) with 5 treatments and 4 replications.Treatment given in this research is P0 (without coconut water fermentation, P1 (coconut water fermentation 25%), P2 (coconut water fermentation 50%),P3 (coconut water fermentation 75%),and P4 (coconut water fermentation 100%). The observed variables is value of pH, water holding capacity (WHC), and cooking loss.The data obtained in this study was analyzed by using variance analysis (ANOVA), the results of which have significant effect on continued test using Least Significance Different (BNT).  The results showed that use coconut water fermentationdid not significant effect (P>0,05) to WHC and cooking loss of broiler meat, but use coconut water fermentation at concentration 100% have significant effect on value of pH of broiler meat. The best value of broiler meat pH that is on treatment of P4 (coconut water fermentation 100%) with average value that is 5,599. Key words: Coconut water fermentation, Physical quality of broiler meat, and  Broiler meat.

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