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Tropical Animal Science
Published by Universitas Boyolali
ISSN : 25417215     EISSN : 25417223     DOI : https://doi.org/10.36596/tas
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Social Sciences Veterinary
Tropical Animal Science adalah jurnal yang diterbitkan oleh Universitas Boyolali pada Program Studi Peternakan Fakultas Peternakan Universitas Boyolali secara berkala dua kali dalam setahun pada bulan Mei dan November dengan tujuan menyebarluaskan informasi dan hasil penelitian di bidang ilmu ternak yang mencakup pemuliaan, genetika, pakan, nutrisi, reproduksi, produksi, bioteknologi, fisiologi, manajemen, sosial ekonomi, teknologi hasil ternak, mikrobiologi, dan topik lain yang berhubungan dengan ilmu ternak. Redaksi menerima artikel/karya ilmiah yang belum pernah dipublikasikan dan tidak sedang dalam proses publikasi di tempat lain. (Tropical Animal Science is a scientific journal published by Animal Science Department, Faculty of Animal Science, Boyolali University consistently published two times a year in May and November aims to publish information and original research results on animal science including breeding and genetics, feeding and nutrition, reproduction, biotechnology, physiology, management, socio-economics, products technology, microbiology, and other related topics in relation to animal science. The papers should not have been previously published or is not being considered for publication elsewhere).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 106 Documents
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PENGARUH PENAMBAHAN ECO ENZYME BERBASIS LIDAH BUAYA (aloe vera) TERHADAP PERSENTASE KARKAS DAN ORGAN LIMFOID BROILER: EFFECT OF ADDITION OF ALOE VERA BASED ECO ENZYME ON CARCASS PERCENTAGE AND LYMPHOID ORGANS OF BROILERS Hakim, Insanul; Syukriani, Debby; Sari, Devi Kumala
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1891

Abstract

This study aims to determine the effect and optimal dose in the addition of aloe vera-based eco enzyme in broiler drinking on the percentage of carcasses and lymphoid organs of broilers. This research applies the method of Completely Randomized Design (CRD) 5 treatments and 4 replicates. Details of the treatment applied are as follows; P0 = drinking water without aloe vera eco enzyme solution; P1 = drinking water + 1% aloe vera eco enzyme solution every liter of drinking water; P2 = drinking water + 2% aloe vera eco enzyme solution every liter of drinking water; P3 = drinking water + 3% aloe vera eco enzyme solution every liter of drinking water; P4 = drinking water + 4% aloe vera eco enzyme solution every liter of drinking water. Parameters observed included carcass percentage, lymphoid organ weights (bursa fabricius, thymus, spleen) and mortality. Data processing was tested using the analysis of variance (ANOVA) test. The findings indicated that the addition of aloe vera-based eco-enzyme had no significant effect (P>0.05) on carcass percentage, fabricius bursa weight, thymus, spleen, and mortality. Based on these results, it can be concluded that the provision of aloe vera-based eco enzyme in drinking water at a dose of 1% to 4% per liter of drinking water has no significant effect on carcass percentage, lymphoid organs, and mortality of broilers.
PENGARUH SUPLEMENTASI MINYAK MAGGOT TERHADAP PERFORMA AYAM PETELUR: THE EFFECT OF MAGGOT OIL SUPPLEMENTATION ON LAYING HEN PERFORMANCE Anwar, Baharudin; Purwati, Catur Suci
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1892

Abstract

This study was conducted to examine the effect of maggot oil (Hermetia illucens) supplementation in rations on the performance of laying hens, especially on the variables of feed consumption, egg weight, egg production, and feed conversion ratio (FCR). Maggot oil is an alternative fat source that is rich in essential fatty acids and has the potential to improve metabolic performance and chicken productivity. This study used an experimental design with several levels of maggot oil supplementation and one control group without treatment. The results of the analysis showed that maggot oil supplementation did not have a significant effect on egg weight and FCR values, so it did not change the efficiency of feed utilization or the weight of eggs produced. However, maggot oil supplementation had a significant effect on increasing daily feed consumption and egg production. Chickens that received maggot oil showed an increase in appetite, which was likely due to increased feed palatability due to the fat content in maggot oil. This increase in consumption then had an impact on high hen day production (HDP), indicating that maggot oil was able to encourage higher egg production. Based on these findings, it can be concluded that maggot oil has the potential as an alternative feed additive that can improve the performance of laying hens in terms of egg productivity and feed consumption, without reducing the efficiency of feed conversion or the quality of the egg weight produced.
PENGARUH PEMBERIAN ONGGOK FERMENTASI TERHADAP KONDISI SALURAN PENCERNAAN ITIK PEKING FASE FINISHER UMUR 90 HARI: THE INFLUENCE OF THE ONGGOK FERMENTATION ON THE CONDITION OF THE DIGESTIVE TRACT OF DUCKS PEKINGESE FINISHER AGED 90 DAYS Inggita, Azzahra Astrid; Wulandari, Eudia Christina; Purwadi, Purwadi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1896

Abstract

The study aims to determine the interaction between the provision of different fermented cassava pulp in the ration on the pH of the digestive tract. The materials used in the study were 100 DOD of Peking ducks. The materials used were concentrated from New Hope Indonesia, fine cassava pulp, tempeh yeast (Rhizopus sp), and water. The experimental design used was a Completely Randomized Design (CRD) using 3 treatments and 6 replications. Proximate Test Results of fermented cassava pulp: Water 72.00%, Ash 0.40%, LK 1.39%, SK 3.20% and PK 1.02%. The parameters observed were esophageal pH, crop pH, proventriculus pH, ventriculus pH, duodenal pH, jejunum pH, ileum pH, large intestine pH, and cecum pH. The research data were processed statistically with analysis of variance and if there was a significant effect (P<0.05) between treatments, Duncan's Test was carried out at the 5% level. The results showed that the provision of fermented cassava at different levels in the ration did not have a significant interaction (P>0.05) on the pH of the digestive tract. The study concluded that the provision of level T0 contained 19.1% crude protein, T1 contained 19.151% crude protein and T2 contained 19.202% crude protein. So T2 contains the highest crude protein between T0 and T1.
KANDUNGAN LIGNIN DAN SELULOSA PADA TUMPI JAGUNG YANG DIFERMENTASI MENGGUNAKAN DUA JENIS PROBIOTIK YANG BERBEDA: LIGNIN AND CELLULOSE CONTENT IN CORN TUMPI FERMENTED USING TWO DIFFERENT PROBIOTIC TYPES Ferdiansyah, David Rifai; Sukaryani, Sri
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1897

Abstract

Corn tumpi is a waste from threshing corn, has the potential as an alternative feed material but the high lignin and cellulose content inhibits digestion. The research aims to determine the effect of corn tumpi fermentation using two different types of probiotics EM4 and MA11 on lignin and cellulose content. The experimental desaign used was a Completely Randomized Design (CRD) with a one-way pattern with 3 types of treatments and 8 replications, with fermentation for 7 days. The treatments applied were T0: 250 grams of corn tumpi + 2 grams of urea + 5 cc molasses; T1: 250 grams of corn tumpi + 2% MA11 + 2 grams of urea + 5 cc molasses; and T2: 250 grams of corn tumpi + 2% EM4 + 2 grams of urea + 5 cc molasses. The results showed that the average cellulose content in P0 was 23.54%; P1 was 15.95% and P2 was 14.18%, while the average lignin content achieved by the P0 treatment was 23.54%; P1 was 18.09% and P2 was 18.63%. This research can be concluded that the use of probiotics MA-11 and EM4 in corn tumpi fermentation can reduce cellulose and lignin content very significantly (P < 0,01).
EFEKTIVITAS PENGGUNAAN TEPUNG MAGGOT BLACK SOLDIER FLY (BSF) SEBAGAI SUBSTITUSI SEBAGIAN RANSUM KOMERSIAL TERHADAP KUALITAS FISIK TELUR PUYUH PETELUR: EFFECTIVENESS OF USING BLACK SOLDIER FLY (BSF) MAGGOT FLOUR AS A PARTIAL SUBSTITUTION FOR COMMERCIAL RATIONS ON THE PHYSICAL QUALITY OF LAYING QUAIL EGGS Ali, Dharru Indira Tirtomas; Wulandari, Eudia Christina; Abdurrahman, Zakaria Husein
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1905

Abstract

This study aims to evaluate the effectiveness of Black Soldier Fly (BSF) maggot meal as a partial substitute for commercial feed on the physical quality of quail eggs (Coturnix coturnix japonica). A total of 100 female quails were used and housed in 20 cage partitions, each containing five birds. A Completely Randomized Design (CRD) was employed with four treatment levels of maggot meal inclusion (0%, 5%, 10%, and 15%) and five replications. The feed composition was formulated using the iso-protein principle to ensure equal protein content across all treatments. Observed parameters included yolk index, albumen index, Haugh Unit, egg weight, shell weight, and shell thickness. The results showed that the 10% maggot meal treatment produced the highest yolk index, indicating that the protein and fat ratio at this level best supported yolk formation. However, the highest albumen index and Haugh Unit were found in the control group without maggot meal, suggesting that standard commercial feed more effectively maintains albumen quality. The highest egg weight, shell weight, and shell thickness were recorded in the group fed with 5% maggot meal, identifying this level as the most optimal in supporting egg mass and shell integrity. Overall, it can be concluded that supplementing quail diets with 5% BSF maggot meal yields the most favorable effect on egg physical quality without significantly compromising internal egg components.
KAJIAN NUTRITIF PELET DENGAN PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA): NUTRITIONAL STUDY OF PELLETS WITH THE ADDITION OF MORINGA LEAF FLOUR Afdahla, Virkantyas; Sariri, Ahimsa Kandi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1906

Abstract

This study aims to determine the content of dry matter, crude fiber and crude protein content of pellets supplement with moringa leaf flour. The study was conducted over five months period at the Microbiology Laboratory, Faculty of Agriculture, Bangun Nusantara University, Sukoharjo and the Laboratory of the Faculty of Animal Husbandry, Diponegoro University. The study was conducted through three main stages, preparation, mixing and pellet molding. The purpose of this study was to identify the dry matter, crude fiber and crude protein content of pellets supplemented with moringa leaf flour. The results of this study had a significant effect on the dry matter content but did not significantly affect the crude fiber and crude protein content of pellets supplemented with moringa leaf flour.
EVALUASI KARAKTERISTIK FISIK DAN KIMIA COMPLETE FEED FERMENTASI BERBASIS VARIETAS SORGUM (SORGHUM BICOLOR (L.) MOENCH) DAN PERBEDAAN LEVEL PROTEIN: EVALUATION OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF FERMENTED COMPLETE FEED BASED ON SORGHUM (SORGHUM BICOLOR (L.) MOENCH) VARIETIES AND PROTEIN LEVELS Dewi, Anggi Derma Tungga; Sanjaya, Herdiyon Banu; Rahayu, Eka Rizky Vury; Suhartanto, Bambang
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1914

Abstract

This study was carried out to determine the effect of sorghum varieties and protein levels of fermented complete feed on physical and chemical quality on completely randomized design with a 2 x 2 factorial pattern, two varieties of sorghum forage namely BMR and Super-2 were used to make a complete feed with 2 different protein levels, 8 and 11%, then fermented for 7 days. Each treatment was in 3 replications. Fermented complete feed was sampled for physical quality, including smell, color, texture, and presence of fungus, as well as chemical quality analysis, including dry matter (DM), organic matter (OM), crude protein (CP), and crude fiber (CF). Data were analyzed for variance according to a completely randomized design with a factorial pattern, and differences between treatments were tested by Duncan's multiple range test. The results showed that the complete feed fermented sorghum of the BMR variety had better physical (color, texture, and fungus) and chemical quality (DM, OM, CP, and CF) ??(P<0.05) compared to super-2. 11% protein level of fermented complete feed had better physical (color and fungus) and chemical quality (DM, OM, CP, and CF)  ??(P<0.05) compared to the 8% protein level.
PENGARUH PENAMBAHAN EKSTRAK ROSEMARY TERHADAP KUALITAS KIMIA SUSU KAMBING PASTEURISASI: THE EFFECT OF ADDING ROSEMARY LEAF EXTRACT ON THE CHEMICAL QUALITY OF PASTEURIZED GOAT MILK Maulana, Rafli Adrian Maulana; Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1922

Abstract

This study aims to determine the effect of adding rosemary leaf extract on the chemical quality of pasteurized goat milk. The materials used in this study were Etawa crossbreed goat milk, rosemary, water, and sugar. The experimental design used was a completely randomized design with four treatments and five replications. The treatments given were P0 = Pasteurized Milk without the addition of rosemary plants (as a control), P1 = Pasteurized Milk with the addition of 1.5 g of rosemary plants as much as 50 ml, P2 = Pasteurized Milk with the addition of 3 g of rosemary plants as much as 50 ml, and P3 Pasteurized Milk with the addition of 5 g of rosemary plants as much as 50 ml. The research data were analyzed using analysis of variance. The results showed that the addition of rosemary leaf extract to pasteurized goat milk affected the chemical quality carried out at Boyolali University. The Lacktoscan test showed a very significant effect (P <0.01) on lactose, protein, fat, and total solid levels. The conclusion of this study is that the addition of rosemary leaf extract affects the chemical quality of pasteurized goat milk in terms of lactose, protein, fat, and total solids but does not affect density. In general, this concentration has an effect, but it is necessary to identify the optimal dose so as not to reduce nutritional quality
PENGARUH PENAMBAHAN UBI UNGU (Ipomoea batatas l) TERHADAP KUALITAS SENSORIK, pH, DAN SINERESIS PADA PUDING SUSU KAMBING ETAWA: EFFECT OF ADDING PURPLE POTATO (Ipomoea batatas l) ON SENSORY QUALITY, pH, AND SYNERESIS IN ETAWA GOAT'S MILK PUDDING Mutiara, Mutiara; Abdurrahman, Zakaria Husein; Prasetyo, Aris Budi
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v7i2.1854

Abstract

This study aims to determine the effect of adding purple sweet potato concentration on the sensory quality of organoleptic tests and hedonic tests including (color, texture, taste, aroma, and aftertaste), pH value, and syneresis of Etawa goat milk pudding. The ingredients used are Etawa goat milk, purple sweet potato, white agar-agar powder, and sugar. In the first experiment (T0) without the addition of purple sweet potato, T1 the addition of 10% purple sweet potato, T3 the addition of 20% purple sweet potato and T3 the addition of 30% purple sweet potato. This study design used a Completely Randomized Design with treatments consisting of 4 treatments and 5 repetitions. Each repetition used the same ingredients and different ingredient compositions. Data obtained from the Organoleptic, Hedonic pH and Syneresis tests were analyzed using one-way ANOVA to find significant differences (P <0.01) that appeared between the average groups. The results of the study showed that the addition of purple sweet potato concentration had a very significant effect (P<0.01) on sensory quality (color, texture, taste, aroma, aftertaste) and pH value and did not have a very significant effect (P>0.01) on the syneresis of Etawa goat milk pudding. The addition of purple sweet potato affected the Sensory Quality of Etawa goat milk pudding. The addition of purple sweet potato had a very significant effect on organoleptic, Hedonic and pH tests, namely the addition of 30% purple sweet potato could improve the sensory quality of Etawa goat milk pudding to make it tastier and more preferred..
PENGARUH FERMENTASI KULIT KOPI DENGAN KAPANG Pleurotus ostreatus DAN Lentinus edodes TERHADAP PROTEIN KASAR DAN SERAT KASAR : EFFECT OF COFFEE SKIN FERMENTATION WITH MOLDS Pleurotus ostreatus AND Lentinus edodes ON CRUDE PROTEIN AND CRUDE FIBER Amran, Muhammad; Kamal, Mustafa; Trisna, Ade; Rajina, Meli; Husen, Firdaus; Maulana, Fajri
Tropical Animal Science Vol. 7 No. 2 (2025): TROPICAL ANIMAL SCIENCE
Publisher : Universitas Boyolali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/tas.v8i1.2161

Abstract

This research aims to determine the effect of coffee skin fermentation with the molds Pleurotus ostreatus and Lentinus edodes on crude protein and crude fiber. The research method used was an experimental method with a Completely Randomized Factorial Design (CRDF), consisting of Factor A: Differences in Microorganisms, namely A1: Lentinus edodes and A2: Pleurotus ostreatus, while Factor B: Difference in length of fermentation days, namely B1: 3 days , B2: 6 days and B3: 9 days. Each treatment was repeated 3 times. The variables observed were the quality of crude protein (%) and crude fiber (%). The results of this research were that there was no interaction (P>0.05) between the type of microorganism and the length of fermentation days. Meanwhile, each factor had a very significant influence (P<0.01) in improving the quality of coffee skin. The conclusion of this research is that fermented coffee skins using Lentinus edodes mold with a fermentation time of 9 days provide the highest increase in crude protein and the lowest decrease in crude fiber. The crude protein content value was found to be 19.86%, while the crude protein of the coffee skin before fermentation was 11.16%. The crude fiber content of the coffee skin after fermentation with Lentinus edodes was 15.42%, while the crude fiber content of the coffee skin before fermentation was 26.31%.

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