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Jurnal Peternakan Mahaputra
Published by Universitas Mahaputra Muhammad Yamin
ISSN : 27468135     EISSN : 27470423     DOI : https://doi.org/10.36665/jpm.v1i2
Core Subject : Health, Agriculture,
Agriculture, Biological Sciences & Forestry Veterinary
Jurna Peternakan Mahaputra is a journal with open access. This journal publishes the results of original research, reviews / reviews / literature reviews, field cases or ideas in the field of animal husbandry that are relevant to any field of study involving livestock, zoology, veterinary, animal ethics and animal welfare, as well as social-economic of animal husbandry.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 53 Documents
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Pengaruh Perendaman Daging Sapi dengan Ekstrak Buah Nanas terhadap Kualitas Fisik Daging Sapi Brahman Cross Harissatria; Dara Surtina; Okta Dia Melsa
Jurnal Peternakan Mahaputra Vol. 2 No. 1 (2021): Jurnal Peternakan Mahaputra
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i1.37

Abstract

This study aims to determine the effect of soaking Brahman cross beef with pineapple fruit extract on pH, water holding capacity, and cooking loss. The material used in this study was 1.6 kg Brahman cross beef brisket section aged 5 years. The design used was a completely randomized design (CRD) with immersion treatment (minute) with pineapple fruit extract (P0=0, P1=15, P2=30, P3=45) and 4 replications. The variables measured were pH, water holding capacity and cooking loss. The mean obtained for pH is P0=5.75; P1=5.50; P2=5.45; and P3=5,40 for water holding capacity P0=14,61; P1=21.30; P2=22.91; and P3=24.21 while for cooking loss P0=32.92; P1=21.30; P2=47.06; and P3=44.30. From the results of this study, it can be concluded that the length of soaking meat with pineapple extract gave a very significant difference (P<0.01) to the pH value and cooking loss and not significantly different (P>0.05) to the water holding capacity.
Kualitas Semen Beku Sapi Limousin BIB Tuah Sakato yang Disimpan di Pusat Pembibitan Ternak Sapi Aripan dengan Waktu Thawing yang Berbeda John Hendri; Harissatria; Syafrizal; Rafi Suryade Putra
Jurnal Peternakan Mahaputra Vol. 2 No. 1 (2021): Jurnal Peternakan Mahaputra
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i1.38

Abstract

The purpose of this study was to determine the effect of thawing time on the quality of frozen semen of Limousin cattle. This study used an experimental method with a completely randomized design (CRD) with 4 treatments, namely thawing time of 0 seconds, 30 seconds, 60 seconds and 90 seconds at 38oC and 4 replications. The material in this study was frozen semen of 16 straws of Limousin cattle with the same stud code. This research was conducted at the Laboratory of Animal Biotechnology, Andalas University, Padang. From the results of the study, it can be seen that the thawing time of 0 seconds, 30 seconds, 60 seconds and 90 seconds gave a very significant difference (P<0.01) for the percentage of life, percentage of motility and percentage of abnormalities that were thawed at 38oC. It was concludedthat the effect of thawing time of 0 seconds was high on the percentage of motility, percentage of survival and percentage of abnormalities for thawing that could cause spermatozoa (cold shock) or damage.
Kandungan Protein, Lemak dan Air Daging Bagian Brisket Sapi Brahman Cross yang Direndam dengan Ekstrak Nanas (Ananas comosus L. Merr) Dara Surtina; Friza Elinda; Willa Yuliana
Jurnal Peternakan Mahaputra Vol. 2 No. 1 (2021): Jurnal Peternakan Mahaputra
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i1.39

Abstract

This study aims to determine protein content, fat content and water content of brisket meat from Brahman Cross beef soaked with pineapple extract at different times. This research has been carried out at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Andalas University, Padang. The material used in thisstudy was Brahman Cross beef brisket section aged 5 years which was taken at the Bandar Pandung Slaughterhouse, Solok City. The study was conducted experimentally in the laboratory with 4 treatments and 4 replications with different soaking times, namely without soaking, soaking brisket meat with pineapple extract for 15 minutes, 30 minutes and 45 minutes. The observed variables were the protein, fat and water content of Brahman Cross beef brisket. The results showed that the average protein content of meat ranged from 14.78 – 17.69%, meat fat content 1.75 – 2.76% and meat water content 76.97 – 79.19%. From the results of the study, it was concluded that the Brahman Cross beef brisket meat which was soaked with pineapple extract at different times gave very significant differences in proteincontent (P < 0.01) and not significant differences in fat and water content.
Evaluasi Kecernaan Protein Kasar dan Serat Kasar dari Kombinasi Fraksi Hijauan Rumput Gajah (Pennisetum purpureum) cv Taiwan dengan Legume Indigofera. sp secara In-Vitro Sri Mulyani; Syafrizal; K Setiawati
Jurnal Peternakan Mahaputra Vol. 2 No. 1 (2021): Jurnal Peternakan Mahaputra
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i1.40

Abstract

This study aims to determine the digestibility of crude protein and crude fiber from the combination of forage fractions of Taiwan Elephant grass (Pennisetum purpureum) cv Taiwan with Legume Indigofera sp by In-Vitro. This research was conducted by experimental method using Randomized Block Design (RAK) with 5 treatments and 4 groups (different cow rumen fluid), where the combination is as follows: A is Elephant grass cv Taiwan 100% (control), B is Elephant grass cv Taiwan (75%) + Indigofera. sp (25%), C is Elephant grass cv Taiwan upper fraction (90%) + Indigofera. sp ( 10%), D is Elephant grass cv Taiwan middle fraction (80%) + Indigofera. sp (20%), E is Elephant grass cv Taiwan lower fraction (70%) + Indigofera. sp (30%). The variables measured were crude protein digestibility and crude fiberdigestibility. Analysis of variance showed that the combination treatment of Elephant grass cv taiwan with Indigofera. sp had a very significant effect (P<0.01) on the increase in crude protein digestibility and crude fiber digestibility. The DMRT follow-up test showed that the protein digestibility of treatment C = 72.86% was very significantly different (P<0.01) compared to other treatments (treatments B, D, E and control) on crude protein digestibility and the DMRT follow-up test showed that the digestibility of fiber Crude treatment C = 69.70% was significantly different (P<0.01) compared to other treatments (treatments B, D, E and control) on crude fiber digestibility. Based on the results of this study, it can be concluded that the combination of each fraction of Elephant grass cv Taiwan with Indigofera Legumes. sp can increase the digestibility of crude protein and digestibility of crude fiber.
Pengaruh Penggunaan Tepung Limbah Roti dan Tepung Keong Mas (Pomacea canaliculata Lamarck) dalam Ransum Burung Puyuh terhadap Konsumsi Protein, Produksi Telur dan Bobot Telur Alfian Asri; Harissatria; Dara Surtina
Jurnal Peternakan Mahaputra Vol. 2 No. 1 (2021): Jurnal Peternakan Mahaputra
Publisher : Program Studi Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i1.41

Abstract

This study aimed to determine the effect of using bread waste flour (BWF) and golden snail flour (GSF) in the ration of quail on protein consumption, egg production and egg weight. The design used was a completely randomized design (CRD) with treatment levels of the use of BWF and GSF in the ration, namely P0 (using yellow corn and fish meal without BWF and GSF), P1 (10% BWF and 5,35% GSF), P2 (20% BWF and 10,65% GSF), P3 (30% BWF and 16% GSF). Each treatment consisted of 5 cage units as replicates. Each cage unit is filled with 4 quails. The results showed that using BWF and GSF with levels of 30% and 16% (P3) resulted in no significant difference in protein consumption, egg production and quail egg weight. It can be concluded that using 30% bread waste flour (BWF) and 16% golden snail flour (GSF) in quail rations during the egg-laying period did not make any difference to all the variables measured.
Pengaruh Lama Pengasinan terhadap Organoleptik Telur Itik: organoleptic REFIKA KOMALA; Rahmat Hidayat; Rini Elisia
Jurnal Peternakan Mahaputra Vol. 2 No. 2 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i2.64

Abstract

Duck eggs are poultry products that invite higher nutrients value than chicken eggs, especially the content of proteins, fats and carbohydrates. The existence of eggs as a source of animal protein is actually very much needed by the community, but the high level of protein and fat possessed by duck eggs makes the aroma of duck eggs somewhat different from chicken eggs, making some people dislike it as a source of family side dishes. The purpose of this study was to determine the effect of salting duration on the egg organolpetic. The purpose of this study was to determine the effect of long salting on the organoleptic of duck eggs. The study was conducted by expletives in which the hail obtained, modulated and transformed which was then processed using a Complete Randomized Design (RAL) according to Steel and Torrie (1993). The results showed that the effect of salting duration did not differ markedly (P<0.05%) to the aroma, color, texture and taste of egg white and yolk. Conclude that the length of salting has no effect on the aroma, color, texture, taste of egg white and taste of egg yolk.
PENGARUH PELAPISAN LILIN LEBAH DAN LAMA PENYIMPANAN TERHADAP KUALITAS TELUR AYAM RAS: Kualitas telur Yeni Karmila; Aswana; Bayu Rama
Jurnal Peternakan Mahaputra Vol. 2 No. 2 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i2.65

Abstract

Penelitian ini merupakan percobaan pelapisan lilin lebah dan lama penyimpanan terhadap kualitas telur ayam ras yang dilakukan di Laboratorium Dasar Fakultas Pertanian Universitas Muara Bungo, dari tanggal 09 November 2021 – 04 Januari 2022.Tujuan penelitian ini adalah untuk mengetahui apakah perlakuan pelapisan lilin lebah dan lama penyimpanan berpengaruh terhadap kualitas telur. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) pola faktorial 2 x 5 dengan 3 kali ulangan untuk setiap kombinasi perlakuan, Faktor (A) ada 2 taraf yaitu L₀ tanpa pelapisan lilin dan L₁, dengan pelapisan lilin lebah,faktor kedua sebagai Faktor (B) ada 5 taraf yaitu lama penyimpanan minggu ke-0 (W₀), minggu ke-2 (W₂), minggu ke-4 (W₄), minggu ke-6 (W₆) dan minggu ke-8 (W₈). Parameter yag diamati dalam penelitian ini adalah penurunan berat telur, kedalaman kantong udara telur, indeks kuning telur, indeks putih telur dan daya buih telur. Data hasil pengamatan diperoleh dari analisis statistik dengan menggunakan sidik ragam.Data yang berpengaruh nyata dilakukan uji lanjut dengan Duncan Multiple Range Test (DMRT) pada taraf 5%. Dari hasil penelitian menunjukkan bahwa pelapisan lilin lebah dan lama panyimpanan berpengaruh nyata (P<0.05) terhadap penurunan berat telur, kedalamann kantong udara telur, indeks kuning telur, indeks putih telur dan daya buih telur. Interaksi pelapisan lilin lebah dan lama penyimpanan berpengaruh nyata (P<0,05) terhadap penurunan berat telur, kedalaman kantong udara telur, indeks kuning telur,indeks putih telur. Interaksi pelapisan lilin lebah dan lama penyimpanan tidak berpenngaruh nyata (P>0,05) terhadap daya buih telur.Perlakuan pelapisan lilin lebah dapat memperpanjang daya simpan telur sampai minggu ke-4 ditandai dengan penurunan berat telur, kedalaman kantung udara, indeks kuning telur dan indeks putih telur yang masih dalam keadaan bagus.
Profil Peternakan Ayam Kampung di Nagari Muaro, Kecamatan Sijunjung, Kabupaten Sijunjung: Profil ayam kampung Hera Dwi Triani; Afrini Dona; Khairun Nikmah; Fadilla Meidita
Jurnal Peternakan Mahaputra Vol. 2 No. 2 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i2.66

Abstract

Free-range chickens have several advantages over purebred chickens, namely their maintenance is relatively easier, has a stronger immune system. The people in Nagari Muaro work more as ASN and traders so that the level of economy and knowledge of the community is better. This is a supporting factor for the development of free-range chicken livestock in Nagari Muaro. In the development of free-range chicken in Nagari Muaro, the profile of free-range chicken farming is needed as a reference for both the government and the local community. This research is a survey research that uses primary data and secondary data. The data obtained in the form of tabulation (percentages and numbers) and sentence statement, the results of data processing in descriptive, qualitative and quantitative analysis. Based on the results showed that there 1598 of free-range chickenspopulation in Nagari Muaro. Characteristics of chicken farmers in Nagari Muaro average productive age (85.71 %), with the same male and female (50 %). The level of education in general is high school / equivalent (42.86 %) with experience raising livestock for more than 10 years (50 %) and semi-intensive maintenance system (90.48 %). In the rearing management of chicks used are local chicks (33.33 %) and chicks from crosses (66.67 %).. From the research it can be concluded that the characteristics of the average chicken farmer productive age, male and female. The feed does not yet meet the nutritional standards, treatment or prevention of existing diseases. Free-range chickens are generally marketed at collectors.
Penggunaan Bungkil Inti Sawit Fermentasi dengan EM-4 dalam Ransum Ditinjau dari Kualitas Karkas Ayam KUB: Bungkil Inti Sawit Harissatria; dara surtina; gunawan dwi nanda
Jurnal Peternakan Mahaputra Vol. 2 No. 2 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i2.67

Abstract

This study aims to determine the use of fermented palm kernel cake with EM-4 in the ration in terms of slaughter weight, carcass weight, and abdominal fat weight of superior village chickens from Balitbangtan. The material in the study was 32 male KUB chickens aged 10 weeks, obtained from AIAT Kayu Aro. The design used was a completely randomized design (CRD) consisting of 4 treatments: P0 (given 0% BISF), P1 (given 10% BISF), P2 (administered 20% BISF) and P3 (30% BISF). Each treatment consisted of 4 cage units as replicates. Each cage unit is filled with 4 KUB chickens. The variables in this study were slaughter weight (grams/head. Carcass weight (grams/head). Abdominal fat weight (grams/head). Based on the results, it can be concluded that fermented palm kernel cake (BISF) with EM-4 can be given up to 20% in the ration of KUB chickens aged 10 weeks because it produces slaughter weight and carcass weight which is significantly higher than the slaughter weight and carcass weight due to rations without BISF and also rations with 30% BISF.
Pengaruh Warna Kerabang Telur Ayam Arab Golden (Gallus turcicus) terhadap Susut Bobot, Nilai Haugh Unit dan pH Albumen: ayam Arab John Hendri; alfian asri asri; Friza Elinda; rizqia Fauziah
Jurnal Peternakan Mahaputra Vol. 2 No. 2 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i2.82

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh warna kerabang telur ayam Arab Golden terhadap susut bobot, nilai Haugh Unit dan pH albumen. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan yaitu skor warna kerabang telur ayam Arab Golden : P1 (30), P2 (40), P3 (50) dan P4 (60). Setiap perlakuan terdiri dari 5 ulangan dan setiap ulangan terdiri dari 3 butir telur. Hasil penelitian menunjukkan perbedaan skor warna kerabang telur ayam Arab Golden menghasilkan perbedaan tidak nyata terhadap susut bobot, nilai HU dan pH albumen. Susut bobot (%) yang dihasilkan yaitu 2,93 ± 1,14 (P1), 2,35 ± 0,38 (P2), 2,96 ± 0,36 (P3) dan 2,34 ± 0,51 (P4). Nilai HU yang dihasilkan yaitu 38,44 ± 0,63 (P1), 37,79 ± 1,09 (P2), 38,16 ± 1,34 (P3) dan 38,58 ± 0,52 (P4). pH albumen yang dihasilkan yaitu 10,02 ± 0,18 (P1), 10,09 ± 0,15 (P2), 9,98 ± 0,15 (P3) dan 9,94 ± 0,21 (P4). Dari hasil penelitian dapat disimpulkan : 1) perbedaan skor warna kerabang telur ayam Arab Golden yang disimpan selama 14 hari tidak menghasilkan perbedaan terhadap susut bobot, nilai Haugh Unit dan pH albumen, 2) telur ayam Arab Golden yang disimpan selama 14 hari memiliki nilai HU kategori B.

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