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JURNAL ILMU DAN TEKNOLOGI PETERNAKAN

peternakan
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Published by Universitas Hasanuddin

ISSN : 20866216 EISSN : 24769444 DOI : -

Core Subject : Science,

Computer Science & IT

Jurnal Ilmu dan Teknologi Peternakan (JITP) merupakan jurnal yang mewadahi publikasi hasil penelitian/studi di bidang peternakan meliputi: Produksi Ternak, Nutrisi dan Makanan Ternak, Teknologi Hasil Ternak, dan Sosial Ekonomi Peternakan. Jurnal ini diterbitkan dua kali setahun oleh Fakultas Peternakan Universitas Hasanuddin bekerjasama dengan Pengurus Besar Ikatan Sarjana Peternakan Indonesia.

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Articles 7 Documents

Search results for , issue "Vol. 8 No. 1 (2020)" : 7 Documents clear

TOTAL BAKTERI ASAM LAKTAT DAN COLIFORM USUS ITIK CIHATEUP YANG DIBERI PAKAN MENGANDUNG KOMBINASI TEPUNG KULIT MANGGIS DAN KUNYIT (Total Lactic Acid Bacteria and Coliform of Cihateup Ducks Intestine that Given Feed Containing the Combination of Mangosteen Peel and Turmeric Flour) Andri Kusmayadi; Novia Rahayu
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The number of beneficial microbial populations (lactic acid bacteria/LAB) and pathogens (coliform) in the digestive tract of ducks is one indicator of duck health status. Healthy ducks have a beneficial microbial population more than pathogenic bacteria. The addition of herbal ingredients such as mangosteen peel and turmeric flour is thought to improve the health of ducks by increasing the LAB population. The purpose of this study was to examine the effect of the combination of mangosteen peel flour and turmeric flour on the total lactic acid bacteria and coliform of small intestine and caecum of Cihateup duck. The study was conducted experimentally using 60 male Cihateup ducks grouped into 5 feed treatments which contains a combination of mangosteen peel and turmeric flour at different levels as follows: 0.5% (R1); 1.0% (R2); 1.5% (R3); 2.0% (R4); and 2.5% (R5), respectively. The variables studied were total lactic acid and coliform bacteria in the small intestine and caecum of Cihateup ducks. The results showed that the treatments of feed significantly (P<0.05) affected the total lactic acid bacteria (except caecum) and coliform bacteria. The population of lactic acid bacteria tended to increase along with the increasing dose of combination treatment of mangosteen peel and turmeric flour. In contrast, the total population of coliform bacteria in the small intestine and caecum of ducks showed a tendency to decrease with increasing treatment doses. The use of a combination of mangosteen peel and turmeric flour at higher levels (2.0 – 2.5%) can increase the total LAB and decrease coliform bacteria in the small intestine and cecum of Cihateup duck.

KAJIAN PERFORMA BOBOT PRASAPIH DOMBA GARUT DI UPTD-BPPTDK MARGAWATI GARUT (Study on the Performance of Preweaning Weight of Garut Sheep at UPTD-BPPTDK Margawati Garut) Ayu Kamila Haya; Asep Anang; Denie Heriyadi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

The development of local genetic resources is important to meet the need of high demand of lamb meat in Indonesia, especially in West Java, through the selection of superior breeds of Garut sheep. The selection has to be initiated by studying the Garut sheep performances to determine the environmental factors affecting the preweaning performances of the sheep and involving those factors in the analysis of genetic parameters. The study was held on the Unit Pelayanan Teknis Dasar Balai Pengembangan Perbibitan Ternak Domba dan Kambing (UPTD-BPPTDK) Margawati Garut from August 21st to September 18th, 2019. The purpose of this experiment was to study the effect of sex and litter size on preweaning weight, i.e birth weight, weight on 30, 60, 90 days, and weaning weight (100 days). The traits were analyzed on 6.349 heads, 3.214 rams, and 3.135 ewes, from 2012 to 2019 using the General Linear Model (GLM) and Duncan multiple range test of SAS 9.0 software. The fixed effects used in the analysis were the sex and the birth type. The results showed that the performance of Garut Sheep based on the preweaning weight was affected significantly (P<0.05) by the sex, with the average of birth weight, 30, 60, 90 days weight and weaning weight (100 days) were 2.46 kg, 5.64 kg, 7.73 kg, 9.92 kg, 10.97 kg (rams) and 2.33 kg, 5.42 kg, 7.34 kg, 9.36 kg, and 10.28 kg (ewes). The pre-weaning weight was also significantly affected (P<0.05) by the birth type, in which the average of birth weight, 30, 60, 90 days weight and weaning weight (100 days) were 2.96 kg, 6.49 kg, 8.98 kg, 11.29 kg, 12.52 kg (single), 2.25 kg, 5.09 kg, 6.78 kg, 8.71 kg, 9.52 kg (twin), 1.79 kg, 4.62 kg, 6.24 kg, 8.09 kg, 8.92 kg (triplet), 1.54 kg, 4.53 kg, 5.89 kg, 7.15 kg, 8.03 kg (quadruplet), and 1.51 kg, 3.84 kg, 5.23 kg, 6.58 kg, 7.15 kg (quintuplet). Based on the results, preweaning weight must be corrected by the sex and the birth type before the genetic parameters are analyzed to avoid bias of selection results.

STUDI TEMPERAMEN SAPI BALI BERTANDUK DAN TIDAK BERTANDUK (Study on the Temperament of Polled and Horned Bali Cattle) Abdul Qayyum; Baco Sudirman; zulkharnaim zulkharnaim
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

This study was aimed to determine the nature of the differences in temperament of horned and polled Bali cattle. The research was conducted in February-March 2018 in Maiwa Ranch/Maiwa Breeding Center (MBC) Enrekang regency. The research used 25 heads of Bali Cattle, 19 heads of horned Bali cattle and 6 heads of Bali polled. Temperament test data was analyzed by descriptive and cortisol levels were analyzed using T-test statistical analysis, temperance, and cortisol level test results. Data were analyzed using covariance analysis. The results of this study indicated that according to the temperament tests parameters (pen score, chute score, chute exit velocity), Bali polled were tamer than Bali horned cattle. Cortisol levels of Bali polled also observed lower than the horned Bali cattle

HISTOLOGI LIVER BURUNG PUYUH DENGAN PEMBERIAN MINYAK ATSIRI BAWANG PUTIH (Liver Histologic of Quail with Administeration of Garlic Volatile Oil) Andi Mushawwir; An An Yulianti; Nono Suwarno
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Sixty-four of female quails, twenty-two weeks old, were used in the current study to evaluate the potential of volatile oil from garlic extract in improving the histological liver of the quails. Volatile oil isolated from garlic by using destilated technique. This study was designed according to completely randomized design, consisted of four treatment groups and six replications. Each treatment group consisted of 16 quails, with supplemental volatile oil (VO) by orally, as follow L0=without of VO; L1= VO of 75 mL; L2= VO of 100 mL and L3= VO of 125 mL. Liver tissue samples were collected using a fixative solution and the liver samples were used to determine the liver histological parameters (necrosis, apoptosis, fat degeneration, hydropic degeneration, acute inflammation, hemorrhagic) by a Mallory-asan technique dan binocular microscope. The current study showed that overall results indicated a significant treatment effect (P<0,05) for the liver histological condition. In conclusion, VO resulted in supplemented levels that significantly raised protein and lipid anabolic and induced hormone signal related growth liver tissue

PENGARUH PENAMBAHAN TEPUNG KUNYIT DAN BETAIN PADA RANSUM TERHADAP BERAT KARKAS, TEBAL LEMAK PUNGGUNG DAN LOIN EYE AREA BABI FINISHER (Effect of Dietary Turmeric Flour and Betain Addition on Carcass Weight, Backfat Thickness and Loin Eye Area of Finisher Pig) Jimmi RH Sinaga; Sauland Sinaga; Denny Rusmana
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Antibiotic Growth Promoter (AGP) synthetic as a feed additive can stimulate growth, prevent some health problems, and improve feed efficiency. However, its journey has raised concerns due to adverse effects such as residues and microbial resistance. The use of turmeric flour and betaine as feed additives is expected to substitute the use of AGP Synthetic in improving the performance of pig carcasses and the safety of consumption. This study was aimed to examine the effect of the addition of turmeric flour and different doses of betaine in the ration on the performance of finisher period pigs. The study was conducted experimentally using a completely randomized design with four treatments and five replications. The objects of the study were 20 male and female finisher Landrace pigs with a finisher period with initial body weights of 55-66 kg/head. The study rations used were R0: basal ration, R1: R0 + 0.4% turmeric flour + 0.1% betaine, R2: R0 + 0.4% turmeric flour + 0.15% betaine and R3: R0 + 0.4% turmeric flour + 0.2% betaine. The parameters measured were carcass weight, backfat thickness, and loin eye area. The addition of turmeric flour treatment did not have any significant effects on carcass weight and thickness of the back fat of the pig. The addition of 0.4% turmeric flour and 0.15% betaine in the ration was the best treatment and resulted in a different effect on the loin eye area compared to that of R0, while treatment R1 and R3 had a similar effect on it. The result of the addition of 0.4% turmeric flour and 0.15% betaine resulted in the loin eye area of the finisher pig of 53.4 cm2

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer)) Manasje Manoah Bani; Wendry Setiyadi Putranto; Kusmajadi Suradi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

PENGARUH LAMA PENGASAPAN MENGGUNAKAN KAYU KOSAMBI (Schleichera oleosa) TERHADAP SIFAT FISIK DAN AKSEPTABILITAS SE’I DAGING BABI (The Effect of Smoking Duration Using Kosambi Wood (Schleichera oleosa) on the Physical Properties and Acceptability of Se’i Pork) Yan Buntu; Sauland Sinaga; Kusmajadi Suradi
Jurnal Ilmu dan Teknologi Peternakan Vol. 8 No. 1 (2020)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v8i1.8195

Se’i is a traditional processed pork product in East Nusa Timor which is made through the smoking process using smoke of Kosambi wood so that the meat is more durable and has a distinctive taste. The objective of the research was to determine the best smoking duration on the physical properties and acceptability of pork. The research was conducted experimentally according to a Completely Randomized Design with three treatments of smoke duration and six replications. The experiments cosisted of 60(P1), 70(P2) and 80(P3) minutes, respectively. Physical properties parameters (water holding capacity, tenderness, and smoking loss) were analysed by analysis of varians, while acceptability parameters (color, taste, and flavor) were determine using Kruskal Wallis test. Polynomial orthogonal test was performed to determine the trends of the effect of treatments on the measured variables. The results of the research showed that duration of smoke curing on pork significantly affect the physical properties especially on the tenderness and smoking loss parameters, but did not influence the water holding capacity of pork. Furthermore, the increasing length of smoking application was followed by the decreasing of water holding capacity value (Y = 41,92-0.250X; R2 = 0,99), while in contrast, positive trend was observed on the smoking loss variable (Y = 18,98 + 0,226X; R2 = 0,94). On the other hand, tenderness follows the Quadratic pattern as Y = 0.084x2 - 11.97x + 495.0 R² = 1). A majority of panelists in this study also favored of Se’i meat which was smoked by kosambi wood for 60 minutes compared to a longer duration. Therefore, smoking duration for 60 minutes is the best treatment to obtain better physical properties of pork as well as a higher level of acceptance.

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