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INDONESIA
MEDIA PETERNAKAN - Journal of Animal Science and Technology
Published by Institut Pertanian Bogor
ISSN : -     EISSN : -     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Arjuna Subject : -
Articles 522 Documents
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Penggunaan Kromium Organik dari Beberapa Jenis Fungi terhadap Aktivitas Fermentasi Rumen Secara in Vitro W D Astuti; T Sutardi; D Evvyernie; T Toharmat
Media Peternakan Vol. 29 No. 3 (2006): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Chromium appears to be an essential trace element since 1959, but its effect on ruminal microbes is not clear yet. This experiment was conducted to study the effects of organic chromium supplementation on rumen fermentation activity. An in vitro technique was held using randomized block design with 13 treatments and 3 replications. There were four kinds of organic Cr used, produced with four different species of fungi as carriers. Fungi used as carriers were Saccharomyces cerevisiae, Aspergillus oryzae, Rhizophus oryzae and "ragi tape". The result indicated that the optimum organic Cr supplementation was 1 mg organic Cr/kg dry matter. Supplementation of 1 mg organic Cr/kg dry matter increased dry matter and organic matter digestibilities. It also tended to increase NH3 and total VFA production. Propionate production increased, which decreased methane production and increased hexose conversion efficiency in several treatments. Each fungus used as carrier of organic Cr resulted in different effects on rumen fermentation activity, but the effects was within a normal range. It was concluded that either Saccharomyces cerevisiae, Aspergillus oryzae, Rhizophus oryzae or "ragi tape" could be used as carrier in organic Cr production. Key words : organic Cr, ruminal microbes, Saccharomyces cerevisiae, Aspergillus oryzae, Rhizophus oryzae, "ragi tape"
Pemberian Antanan (Centella asiatica) dan Vitamin C Sebagai Upaya Mengatasi Efek Cekaman Panas pada Broiler E Kusnadi; R Widjajakusuma; T Sutardi; P S Hardjosworo; A Habibie
Media Peternakan Vol. 29 No. 3 (2006): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

High environmental temperatures may cause heat stress in poultry. This may increase water consumption, decrease feed consumption and in turn, decrease production level. In addition, high temperature contributes to oxidative stress, a condition where oxidant activity (free radicals) exceeds antioxidant activity. In this research, antanan (Centella asiatica) and vitamin C were utilized as anti heat-stress agents for heat stressed broilers. The research used 120 male broilers of 2 - 6 weeks of age, kept at 31.98 ± 1.940C poultry house temperatures during the day and 27.36 ± 1.310C at night. The data colected were analyzed with a factorial in completely randomized design of 2 x 3 (2 levels of vitamin C, 3 levels of antanan and 4 replications) and continued with contrast-orthogonal test when necessary. The result indicated that the treatments of 5% antanan (A5), 10% antanan (A10), combination of A5C, and A10C significantly (P < 0.05) increased the plasma triiodothyronine hormone from 101 ng/dL to 113, 110, 121, 119 and 126 ng/dL respectively; carcass protein from 16.5% to 17.8%, 19.1%, 19.2%, 17.3% and 18.1%; feed consumption from 2711 g to 3026, 3071, 2883, 3156 and 2935 g and body weight gain from 1181 g to 1297, 1347, 1254, 1376 and 1330 g. It could be concluded that the combination of addition 5% antanan and vitamin C 600 ppm is the most effective as anti heat-stress agent in broilers. Key words : Centella asiatica, vitamin C, heat stress, broiler
Penampilan Ayam Broiler yang Diberi Protein Sel Tunggal (PST) Sebagai Sumber Protein Pengganti Tepung Ikan dalam Pakan N Ramli; D M Suci; C B Aditya
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Two thousands Cobb strain DOC were kept for 4 weeks to evaluate the effect of feeding diets containing Single Cell Protein (SCP) on feed consumption, weight gain and feed conversion ratio. SCP was used at level 0.0%, 2.5%, 5.0%, 7.5% and 10.0% of ration dry matter to replace fish meal in the diet. Data showed that feed consumption increased for broilers received SCP at level 2.5% and decreased at level 7.5 and 10%. Weight gain improved for broilers fed SCP up to level 5%. Feed conversion ratio increased only when 10% SCP was used. It is concluded that SCP up to level of 5% can be used to replace fish meal in the broiler&apos;s diet. Key words: single cell protein, fish meal, feed conversion ratio, broiler
Ketersediaan Energi Ransum yang Mengandung Wheat Pollard Hasil Olahan Enzim Cairan Rumen yang Diproses Secara Steam Pelleting pada Ayam Broiler W W Wardani; N Ramli; W Hermana
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Wheat pollard is a common feed ingredient, but its non starch polysaccharide component is still a limiting factor as an anti nutrition. The combination treatment of enzymes from rumen liquor (DE) and steam pelleting (SP), could change non-starch polysaccharide structure to be more digestible for broiler chicken. Twenty seven broiler chicken of 37 days old were divided into 27 experimental unit and randomly offered one of 9 treatments, that were R1 (DE 0 U/kg + 600C), R2 (DE 0 U/kg + 800C), R3 (DE 0 U/kg + 1000C), R4 (DE 620 U/kg + 600C), R5 (DE 620 U/kg + 800C), R6 (DE 620 U/kg + 1000C), R7 (DE 1.240 U/kg + 600C), R8 (DE 1.240 U/kg + 800C) and R9 (DE 1.240 U/kg + 1000C). The chicken have been fasted for 24 hours and fed by force feeding 30 g/head while water was offered ad libitum. Apparent Metabolizable Energy (AME), Nitrogen Corrected Apparent Metabolizable Energy (AMEn), True Metabolizable Energy (TME), Nitrogen Corrected True Metabolizable Energy (TMEn) and Nitrogen Retention were determined. Three chickens were used for collecting nitrogen and endogenous energy. Data were analyzed by analysis of variance according to completely randomized design with factorial 3x3 and Duncan’s Multiple Range Test. Enzymes dosage and steam treatment did not influence metabolizable energy (AME, AMEn, TME and TMEn) and nitrogen retention. Combination of enzymes (R4 and R8) and steam temperature treatment increased AME, AMEn, TME and TMEn but did not increase nitrogen retention. The result indicated that combination of enzymes at dosage of 620 U/kg with steam 600C treatment increased the metabolizable energy of wheat pollard based diets. Key words: liquor rumen enzymes, pelleting, energy, nitrogen, broiler
Tingkah Laku Makan Kambing Lokal Persilangan yang Digembalakan di Lahan Gambut: Studi Kasus di Kalampangan, Palangkaraya, Kalimantan Tengah R Setianah; S Jayadi; R Herman
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Central Kalimantan is one of the province passed by equator line. The temperature is relatively hot, during the day time is 32 0C and 23 0C during night time. The average rainfall index is 1900-3100 mm per year. This province has remarkably wide peatland area with strong acidity, high organic matter, and low fertility for plant cultivation. Various existing vegetation can be used as feed. Goats are able to utilize many type of grasses, leaves and tree bark. They have high ability to adapt various environments and eat many type of plants. Due to their browsing ability, goats can utilize tall bushes. The objective of this experiment was to study grazing behaviour of Crossed Local goats. The Pattern of grazing behaviour of goats can be used as a basis for managing animals and range land on the peatland areas. The experiment used 5 male goats aged 8-12 months and 5 females aged 10-24 months. Recording methode used One Zero with 15 minutes intervals. Data were analysed using Comparison of Two Samples or t-Test (t student) at level 5%. Result of research indicated that the goat activity in day time (09.00-16.00) was dominated by grazing activity (male 66,28%, female 60,82%). The goats spent more time for eating in the morning and evening (09.00-10.00 and 13.00-16.00). Grazing rumination and resting activities during investigation between male and female were not significantly different. Browsing is the most activity observed compared to other activities. Crop types are diverse in peatland areas. The result show that sasendok vegetation (Plantago mayor), Delingu (Dianella ensifolia sp.) and Kelakai (Stenochlaena palustris) were the most preferred vegetation by the goats on the peatland areas. Key words: grazing behaviour, Crossed Local goats, peatland
Sifat Fisik Daging Domba yang Diberi Perlakuan Stimulasi Listrik Voltase Rendah dan Injeksi Kalsium Klorida T Suryati; M Astawan; T Wresdiyati
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Effect of low voltage electrical stimulation (LVES; 45 volt, 3 amps for approx 100 sec) and calcium chloride (CaCl2) injection on physical properties of meat were evaluated. Six mutton were devided into 3 groups. One carcass of each group was subjected to within 30 min postmortem (PM). After LVES, longissimi thoracis et lumbarum muscles were removed and treated: without CaCl2 injection, CaCl2 injection (200 mM, 5% w/w) at about 2 h and 24 h PM. Samples were stored in vacuum pack at 1 + 10 C. Physical properties evaluated were Warner-Bratzler (WB) shear force, cooking loss and sarcomere length. The LVES had no significant effect on WB shear force, cooking loss and sarcomere length. There wasn&apos;t interaction effect between LVES and CaCl2 injection on WB shear force, cooking loss and sarcomere length. CaCl2 injection decreased sarcomere length (P
Dadih Susu Sapi Hasil Fermentasi Berbagai Starter Bakteri Probiotik yang Disimpan pada Suhu Rendah: Karakteristik Kimiawi E Taufik
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

This experiment was designed to improve quality of dadih in a process which was more controlled. The use of cow milk was to replace buffalo milk utilization due to its availability was very limited; the use of probiotic starter combination was to conduct fermentation process of dadih more controlled, and the specific characteristics of dadih could be measured. Therefore the aim of this experiment was to evaluate the best starter concentration that will be used in fermentation process of dadih and to investigate chemical characteristics of dadih from cow milk fermented with different combination of probiotic starter bacteria (L. plantarum (A1), L. plantarum + L. acidophilus (A2), L. plantarum + B. bifidum (A3) and L. plantarum + L. acidophilus + B. bifidum (A4)) and stored at low temperatures for 0, 7 and 14 days. The results showed that the best starter concentration was 3% with similar comparison among starters and the combinations of probiotic starter bacteria did not affect significantly moisture, protein, fat, ash contents, pH and titratable acidity of dadih at H-0 (before storage). The characteristics of dadih after storing for 14 days at low temperature showed that combinations of starter affected significantly pH and titratable acidity (P
Penggunaan Ampas Tahu untuk Meningkatkan Gizi Pakan Domba Lokal M Duldjaman
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

This study was carried out to evaluate the performance of lambs that given different amounts of soya cake waste. The amounts were 0, 100, 200 and 300 g as treatment 1, 2, 3 and 4. Twenty four male indigenous lambs fed ad libitum native grass hay (12.45 ± 1.67 kg) were devided into four groups. Randomized complete design was applied to this study. The effect of treatments was evaluated by analyses of variance and Duncan test. The results showed that the increase of soya cake waste, increased the intake of dry matter, crude protein, TDN, daily gain and feed efficiency  (P < 0.01). The intakes were 628 to 897 g dry matter, 77 to 140 g crude protein, 415 to 635 g TDN, 15 to 95 g daily gain and 0.024 to 0.110 feed efficiency, respectively. Key words: soy cake waste, lamb, hay, daily gain, feed efficiency
Sifat Fisikokimia dan Total Mikroba Telur Itik Asin Hasil Teknik Penggaraman dan Lama Penyimpanan yang Berbeda Z Wulandari
Media Peternakan Vol. 27 No. 2 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

This research was aimed to study physicochemical properties and total plate count of salted duck egg produced by pressure method during storage. This research consisted of two stages. First stage was producing salted duck egg based on the most optimal result that was by soaking the egg into salted water with comparison between salt and water = 1: 4. The soaking process was carried out in pressure machine for 10 days with pressure force 4.8 atm. As control, the egg was soaked in the salted water with same concentration for 10 days without pressure. In the second stage, the two samples were stored in the room temperature for 4 weeks. The analysis of experimental variables was carried out once a week. The experimental variables were: weight loss, albumen and yolk pH, water content of albumen and yolk, ash content of albumen and yolk, NaCl content of albumen and yolk, and total plate count. Completely Block Randomized Design with factorial pattern 2 x 5 was used in this experiment. The first factor was soaking treatment with pressure and without pressure and the second factor was storage time (0 week, 1 week, 2 weeks, 3 weeks, and 4 weeks). Three replication of this research was treated as block. Analysis of variance and Duncan's multiple range test were used to analyze data. This result showed that physicochemical properties of salted duck eggs soaked with pressure during storage was giving the best result than those soaked without pressure. Whereas total plate count of salted duck eggs soaked with pressure during storage was higher than those soaked without pressure. Key words: salted egg, pressure, physicochemical
Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda Komariah .; I I Arief; Y Wiguna
Media Peternakan Vol. 27 No. 2 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value. The semimembranosus of 2 to 3 years old Brahman Cross muscle from Bogor slaughter house was used for this research. This research was executed at Laboratory of Large Ruminant, Faculty of Animal Science, Bogor Agricultural University. This research used a completely randomized design with factorial pattern 3 x 4 with 3 replications. First factor was concentration of ginger addition consist of 0, 6, and 8% of meat weight and the second factor was time of storage, consisted 0, 3, 6, and 9 days. The result showed that there was no significant difference of ginger concentration on pH value, in contrast there was a significant difference (P < 0.01) of storage time and interaction between factors. The decreasing pH value influenced tenderness and total microbes. Time of storage and interaction between factors showed a significant effect (P < 0.05) on meat tenderness. Interaction occurred on 6 days of meat storage with shear value 4.43 kg/cm3. The highest tenderness value was obtained on 9 days of meat storage for ginger concentration of, 6% and 8%, i.e. 4.02 kg/cm3 and 3.76 kg/ cm3 respectively. Both factors and their interaction showed a significant difference (P < 0.01) on total microbes. The decrease of total microbes occurred on treated samples but in control total microbe increased until 9 days of meat storage. Six percent ginger addition decreased total microbes until 9 days of meat storage that was 1.5 x 106 cfu/g. In 9 days of meat storage the result showed that 6% and 8% ginger addition had total microbes 3.3 x 107 cfu/g and 2.1 x 107 cfu/g respectively. Antimicrobial activity increased as ginger concentration addition increased. Key words: ginger (Zingiber officinale Roscoe), antimicrobial, proteolityc enzyme, total microbes, tenderness

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