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Dr. Engkus Ainul Yakin, S.Pt., M.Sc
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Bantara Journal of Animal Science
Published by Universitas Veteran Bangun Nusantara
ISSN : 26569701     EISSN : 26571587     DOI : https://doi.org/10.32585/bjas.v2i1.645
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology
Focus and Scope The aim of this journal is to publish original research in animal science and veterinary including livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock, wild animal, veterinary sciences, anatomy, histology, physiology, pharmacology, parasitology, microbiology, epidemiology, veterinary public health, pathology, reproduction, clinic veterinary and biotechnology
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 4 Documents
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Search results for , issue "Vol. 8 No. 1 (2026): BJAS" : 4 Documents clear
Effect of Freeze-Dried and Oven-Dried Cilembu Sweet Potato Flour on the Antioxidant Activity of Chicken Meatballs. Putra, Azchar Prianka Piawan; Sirajuddin, Muhammad Mar'ie; Malik, Hotlan; Husein, Muhammad; Riskayanti, Riskayanti; Prasetya, Rizki; Haryati, Stefani Fitri; Arief, Fitri Armianti; Dami, Juni Claudia; Amalia, Ditasari; Masruri, Alvin
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8106

Abstract

This study evaluated the effect of different dehydration methods, specifically oven drying (60°C) and freeze-drying (-20°C to 65°C), on the antioxidant activity of Cilembu sweet potato (Ipomoea batatas L. Lam) flour and its functional application in chicken meatballs. The antioxidant capacity was measured using the DPPH radical scavenging assay, with results showing that freeze-drying significantly preserved higher levels of bioactive compounds compared to thermal evaporation. Freeze-dried tuber flour reached a radical scavenging activity of 55.74 mg/ml, and when applied to meatballs as a 15% substitute for tapioca flour, it exhibited a superior antioxidant activity of 41.7%. This value was significantly higher (P<0.01) than the oven-dried treatment (28.85%) and the control group (13.22%). The enhanced retention of antioxidants in freeze-drying is attributed to the sublimation process, which minimizes the oxidation and thermal degradation of heat-sensitive molecules such as beta-carotene and phenolic compounds inherently found in Cilembu sweet potatoes. In conclusion, freeze-drying is the more effective processing method for maintaining the functional integrity of local Indonesian tubers, providing a high-quality ingredient for the development of standardized functional foods.
Effect of Incubation Period on the Physical Quality, pH, and Bulk Density of Fermented Rice Bran Dewi, Anggi Derma Tungga; Angriani, Ririn
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8118

Abstract

This study evaluated the effect of incubation period on the physical quality of fermented rice bran prepared with an EM4-based starter under anaerobic conditions. Rice bran was assigned to four incubation periods, namely 0 day (P0), 7 days (P1), 14 days (P2), and 21 days (P3). The observed variables were color, aroma, texture, clumping tendency, insect-related visual score, pH, and bulk density. Incubation period modified several physical attributes of the material. Color scores decreased after fermentation, indicating a shift from brown to more yellowish-brown material, whereas aroma scores improved as incubation lengthened. Texture remained relatively unchanged across treatments. In contrast, the clumping score declined with longer incubation, showing a greater tendency of the product to form aggregates. The insect-related visual score also decreased after fermentation. The pH value declined progressively from the non-incubated treatment to the 21-day treatment, indicating increasing acidification during fermentation. Bulk density increased numerically up to 14 days and then slightly decreased at 21 days, although values remained higher than the control. Overall, incubation period was an important determinant of fermented rice bran quality. Longer incubation enhanced aroma and acid development, but it also altered color and increased clumping, indicating that incubation time should be selected according to the desired balance between sensory improvement and physical handling characteristics.
The Effect of Egg Weight on Fertility, Hatchability, and Hatching Weight in Ducks: A Quantitative Observational Study Aldiyanti, Amani; Rizkuna, Akhmat; Mualim, Mirna; 'Izzati, Farah Diba
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8128

Abstract

Egg weight is one of the physical characteristics often associated with reproductive performance in ducks, particularly fertility, hatchability, and hatching weight. This study aimed to evaluate the effect of egg weight on fertility, hatchability, and Day Old Duck (DOD) weight. A quantitative approach with an analytical observational design was applied to 100 duck eggs incubated under standard temperature and humidity conditions using an incubator. Parameters observed included egg weight, fertility (candling), hatchability, and DOD weight, which were analyzed using simple linear regression. The results showed that egg weight did not significantly affect fertility or hatchability. However, egg weight had a significant effect on DOD weight, indicating that heavier eggs provide greater nutrient reserves for embryonic development. In conclusion, egg weight is not a primary determinant of fertility and hatchability but plays an important role in determining the hatching weight of ducklings.
Formulation of Indigofera sp. Leaf Extract Nanoparticles Using Ionic Gelation and Freeze-Drying Method as a Feed Supplement for KUB Chickens: Improving Physicochemical Properties and Feed Applicability of Indigofera Extract Akbar, Syahro A.; Astuti, Tri; Yunika , Putri; Adinda, Zulaikha
Bantara Journal of Animal Science Vol. 8 No. 1 (2026): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v8i1.8140

Abstract

This study aimed to formulate nanoparticles of ethanol extract of Indigofera sp. leaves using the ionic gelation method combined with freeze-drying, and to evaluate their potential as a feed supplement for Kampung Unggul Balitbangtan (KUB) chickens. Indigofera leaves are known to be rich in bioactive compounds, particularly tannins and flavonoids, which act as natural antioxidants that can enhance poultry growth performance and health. However, their limited stability and bioavailability reduce their effectiveness when directly applied in the diet. The encapsulation process was carried out with two treatments: P1 = without sonication and centrifugation, and P2 = with sonication but without centrifugation. The best results were obtained with sonication and without centrifugation, which produced a fine powder without clumping.

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