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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 105 Documents
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USE USE OF HERBAL MEDICATIONS IN RATIO ON THE PRODUCTIVITY AND QUALITY OF EGGS OF LAYING CHICKENS Mulyono, Ali Mursyid Wahyu; Surjiani, Linda; Sukaryani, Sri
Bantara Journal of Animal Science Vol. 5 No. 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4840

Abstract

This research aims to determine the effect of using herbal ingredients on the productivity and egg quality of laying hens. This farm uses a Completely Randomized Design (CRD) with a unidirectional pattern consisting of 4 treatments repeated 4 times, namely JR0: Low Corn without the addition of herbal ingredients, JR1: Low Corn with the addition of herbal ingredients, JT0: High Corn without the addition of herbal ingredients, JT1 : High Corn with the addition of herbal ingredients. The production variables observed include: Feed Consumption, Egg Production (HDA), and Feed Conversion (FCR). Egg quality variables include: Egg Weight, Egg Yolk Color, Egg Yolk Weight, Shell Weight, and Shell Thickness. The data obtained was analyzed using anova (Analysis of Variance). With a further test DMRT (Duncan Multiple Range Test). The research results show thatThe use of herbal concoctions in laying hen rations has a significant effect on egg yolk color and shell thickness. However, it had no real effect on HDA, FCR, egg weight, egg yolk weight and shell weight.
Chemical Analysis of Chicken Sempol for Food Safety Program in Karanganyar Regency: chicken sempol ,chemical analysis, karanganyar regency, chemical characteristics, chemical composition Wijayanti, Desna Ayu
Bantara Journal of Animal Science Vol. 5 No. 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4942

Abstract

This aims study to evaluate chemical composition of chicken sempol in Karanganyar Regency. The sampling location of the research was carried out at sempol A sellers (Karanganyar Square area), sempol B (Pujasera Streetfood area), sempol C (Jl. Lawu area). The research method used a Complete Randomized Design (RAL) with 3 treatments and 4 repeats. Sampling was carried out by nonprobability sampling and research method with descriptive quantitative analysis. Data analysis in this study used Analysis of Variance (ANOVA). The findings demonstrate significant (P<0.05) variations in protein content, water content, carbohydrate content, fat content and boraks and formalin analysis the chicken sempol. The highest chemical content of sempol is carbohydrate which is 51,12% in sempol A. The highest water content in sempol A (48.73%), the highest protein content in sempol C (10.76%), carbohydrate content A (51.12%), the highest fat content in sempol B (11.87%). Chemical quality tests reveal protein content at 9.59%, water content at 47.77%, carbohydrate content at 47.17%, fat content at 9.21%, the result and discussion of boraks and formalin on sempols is negative (-).  Sempol ayam at traders in Karanganyar has different chemical characteristics. This study concludes that chicken sempol with chemical quality can provide information on the quality of food or processed products that are good for consumers so as to increase the nutritional value of food products. Keywords : chicken sempol ,chemical analysis, karanganyar regency, chemical characteristics, chemical composition
Analysis of Yeast Mold Contamination in Commercialized Chicken Sempol in Karanganyar District, Karanganyar Regency, Central Java Ratnaduhita, Astari; Nurtanti, Ina; Wianto, Ardian Ozzy
Bantara Journal of Animal Science Vol. 5 No. 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4983

Abstract

This research wants to find out if there is yeast mold in chicken sempol in Karanganyar Regency. The scientists used 10 chicken meat samples and a special kind of food for the bacteria to grow on. They also used water that had been purified. We did a study by watching how yeast mold grows, and then describing the results. The yeast mold test was done using the Total Plate Count (TPC) method. The samples were kept at a warm temperature for 7 days, and information was recorded on the 3rd, 5th, and 7th day. We compared the results with regulations from the Food and Drug Supervisory Agency (BPOM) No. In 2019, a new rule was made about how much yeast mold is allowed in processed meat. Please re-write this text using simpler words. The research found that samples A, B, and C had the most mold and yeast between the 3rd and 7th days of observation. At that time, sample G had the least amount of mold and yeast. Keywords:chicken sempol, yeast mold contamination, TPC.
Comparison of the Effect of Probiotic Powder, Probiotic Liquid, and Probiotic Combination on Broiler Carcass Quality and Carcass Percentage Susanti
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5286

Abstract

A key factor in accomplishing the SDGs is the livestock industry and broiler chicken farming. Zero hunger is one of the SDGs' goals, and it enhances nutrition to support food security in the livestock and agricultural sectors. It's intriguing to research the usage of probiotics as a booster in chicken feed addition. The purpose of this study was to determine how adding probiotic-based liquid, powder, and combination affected the quality and percentage of the carcass weight. Under a fully Randomized Design in a 4 x 4 factorial layout, one hundred Ross broilers were randomly split into four groups (five replicates per treatment and five birds per replicate). T0 is the control group (no probiotics), T1 is the baseline diet plus probiotic powder (50 mg/kg), and T2 is the drinking water plus probiotic liquid (1 mL/L). and T3= Combination (Liquid probiotic + drinking water 1 mL/L) and Powder-based utilized Basal diet + probiotic powder 50 mg/Kg. Duncan was employed in additional tests. Probiotics can increase the percentage of carcass and the quality of the carcass weight. T3 is the most effective treatment in terms of carcass weight and percentage of the carcass.
Quality of Broiler Chicken Carcass Given Katuk Leaf Flour (Sauropus androgynus) in Feed Agustama, Chandra; Windyasmara, Ludfia; Sukaryani, Sri
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5319

Abstract

Broiler chickens are the result of crossing several breeds which are very productive, especially in the production of chicken meat. Market and public demand for broiler chickens for consumption is also very high. However, consumers are now increasingly smart in choosing animal products with excellent carcass quality. Adding katuk (Sauropus androgynus) leaf flour to feed can be an alternative to improving broiler carcass quality because katuk (Sauropus androgynus) leaf flour contains phytochemical compounds such as: saponins, tannins and B-carotene. This study aims to determine the effect of katuk (Sauropus androgynus) leaf flour supplementation on broiler chicken carcass quality. This research used a Completely Randomized Design (CRD) with a unidirectional pattern with a rearing period of 28 days with 4 treatments and 3 repetitions, namely P0: Giving 100% base feed without any additions, P1: Giving 100% base feed + (1%) katuk leaf flour , P2: Feeding 100% alkaline + (3%) katuk leaf flour, P3: Feeding 100% alkaline + (5%) katuk leaf flour. The variables observed included: carcass percentage, non-carcass percentage, and abdominal fat percentage. Research data was analyzed using Analysis of Variance (ANOVA), followed by the Duncan Multiple Range Test (DMRT). The research results showed the addition of katuk leaf flour with treatments of 0%, 1%, 3%, 5%. The addition of katuk leaf flour to feed can reduce the abdominal fat rate of broiler chickens, but does not affect the carcass rate and non-carcass rate of broiler chickens. P3 treatment with the addition of 5% katuk leaf flour to the feed had the effect of reducing the percentage of abdominal fat.
Effects of Different Levels of Feed Restriction on Nitrogen Intake and Excretion from Male Bean Goats in Tropical Areas Tahuk, Paulus Klau
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5364

Abstract

The study aimed to determine the intake and nitrogen excretion of male Peanut goats fed different feed restrictions. The study was conducted for three months at the livestock experimental barn of the Faculty of Agriculture, Science and Health, University of Timor, in Kefamenanu, North Central Timor District, Indonesia. A total of 9 (nine) male Kacang goats with initial body weights ranging from 9 to 13 kg and ages between 12 to 14 months were divided into three groups, each representing a different treatment. The animals were given 3 (three) treatments, each treatment T0: goats without feed restriction; T1: goats were given 100% feed restriction according to basic living needs; and T2: goats were restricted to feed only 50% of basic living needs. The results showed that the average nitrogen consumption of each treatment was T1 at 3.50 g/head/day, T1 at 3.09 g/head/day, and T2 treatment at 3.24 g/head/day. Fecal nitrogen excretion of T0 treatment was 1.24 g/head/day; T1 treatment was 1.61 g/head/day, and T2 treatment was 1.77 g/head/day. While the urinary nitrogen excretion of each treatment was T0 treatment of 0.35 g/head/day, T1 treatment of 0.64 g/head/day, and T2 treatment of 1.09 g/head/day, it can be concluded that feed restriction can reduce nitrogen consumed compared to animals that receive normal feed. In contrast, nitrogen excreted through feces and urine increased in livestock that experienced feed restriction of 100% of the basic diet and 50% of the basic diet.
Utilization of Shrimp Waste (Litopenaeus vannamei) as Powdered Broth: Effects of Roasting Duration on Protein Content, Color Changes, and FTIR DIAH EKA MAULINA; Nurwati; Muhamad Hasdar
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5410

Abstract

Shrimp waste, such as shells and heads, can still be utilized to create powdered broth commonly used as a flavor enhancer in food. This research is intriguing because shrimp waste can substitute for MSG (monosodium glutamate). This study aims to investigate the impact of the roasting process duration on the protein content and physical properties of powdered broth derived from shrimp heads and shells. The primary treatment in this study involves varying roasting times, divided into four groups: K1 (30 min), K2 (40 min), K3 (50 min), and K4 (60 min). The protein content aligns with the quality requirements for flavor enhancers. Additionally, the L* color value ranges from 65-12-71.33, the a* value ranges from 2.23-5.61, and the b* value ranges from 22.71-25.32. Due to the prolonged drying process, the peaks of amide A, amide B, amide I, amide II, and amide III shift. The opportunity to utilize shrimp waste in the form of shells and heads for powdered broth is wide open for commercialization.
Nutritional Content of Fermented Cassava (Manihot esculenta crantz) Peel Using Cattle Rumen Waste Dwi Handayani, Hesti; Purwati, Catur Suci; Yakin, Engkus Ainul; Husein, Muhammad
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5419

Abstract

This research aims to determine the effect of cow rumen waste on the nutritional value of cassava skin by increasing the values of dry matter content, crude fibre content and soluble protein content. This study used a unidirectional, completely randomized design (CRD) with four treatments and four replications. Then, the analysis was repeated two times. Fermentation was carried out for seven days. The treatment is P0 = 50 gram cassava peel + 14% bran + 2% molasses + 0% rumen waste, P1 = 50 gram cassava peel + 14% bran + 2% molasses + 2% rumen waste, P2 = 50 gram cassava peel + 14% rice bran + 2% molasses + 4% rumen waste, P3 = 50 gram cassava peel + 14% bran + 2% molasses + 6% rumen waste. The parameters observed in this study were the Dry Matter content (DW), Crude Fiber content (SK), and Soluble Protein content (PT). The results of measuring the dry matter content of P0, P1, P2 and P3 were achieved respectively, 33.92%, 38.88%, 43.20% and 51.20%. The crude fiber content results P0, P1, P2, P3 were achieved respectively at 0.41%, 0.72%, 1.16% and 1.49%. The results of dissolved protein levels P0, P1, P2 and P3 were achieved respectively at 5.11%, 5.17%, 5.73% and 7.20%. The research concluded that fermentation for seven days using cow rumen waste significantly affected the dry matter content, crude fibre content and soluble protein content of cassava peel.
Impact of Incorporating White Oyster Mushrooms (Pleurotus ostreatus) in Chicken Meatball Formulation on Moisture Content and Sensory Properties Irsalina Dwi Meiliany
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5430

Abstract

Avenue for reducing meat consumption in chicken meatballs. This research aimed to assess the impact of incorporating oyster mushrooms on both the moisture content and sensory properties of meatballs. The study involved four treatment groups, each with varying proportions of chicken meat and oyster mushrooms: P1 (100% chicken meat: 0% oyster mushrooms), P2 (90% chicken meat: 10% oyster mushrooms), P3 (80% chicken meat: 20% oyster mushrooms), and P4 (70% chicken meat: 30% oyster mushrooms). Notably, the research findings demonstrated that the addition of oyster mushrooms significantly influenced moisture content and organoleptic characteristics. The resulting moisture content met quality standards for combined meatballs. Furthermore, sensory testing revealed that meatball formulation P1 (100% chicken meat: 0% oyster mushrooms) yielded the highest sensory value compared to formulations with 10%, 20%, and 30% oyster mushroom additions.
Uffect Of Adding Vaname Shrimp Powder (Litopenaeus Vannamei) on Organoleptic Test in Shrimp Pudding Setiawan, Doni
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5475

Abstract

Indonesia is famous for its wide variety of processed foods and very abundant food resources. One of them is pudding. Pudding is a type of dessert that is popular with many people of various ages. Pudding is in great demand because of its sweet taste and soft texture, especially with the addition of fruit or vegetables to the pudding. Apart from that, it can also be applied with the addition of vaname, which can increase the nutritional value of the pudding. The aim of this research is to determine the level of people's liking for shrimp pudding. The main treatments in this study included five treatments that varied with the addition of shrimp powder, divided into four groups: UP0 (0 gr), UP1 (10 gr), UP2 (20 gr), UP3 (30 gr), UP4 (40 gr), UP5 (50 gr). I am like a test with 60 panelists. This research design will implement a completely randomized design (CRD) with four repetitions. ANOVA statistical test was carried out to analyze the data. If there were significant differences between food treatments, it was continued with the Duncan test.

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