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Pengaruh Penambahan Kombinasi Berbagai Jenis Tepung pada Pakan Ternak terhadap Kualitas Fisik Daging Ayam Broiler: The Effect of Adding Combinations of Various Types of Flour to Animal Feed on the Physical Quality of Broiler Chicken Meat Putri Syafira Zuhria; Ni Putu F. Suryatni; Herowati T. Pangestuti
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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A study was conducted which aimed to test the physical quality of broiler chicken meat treated with the addition of acombination of turmeric flour, ginger flour and curcuma flour in broiler chicken feed. In the study, 120 DOC strainCP 707 were used. The design used was a completely randomized design (CRD) with 5 treatments and 6 repetitions.The treatments applied were: R0: commercial feed without the addition of a combination of turmeric flour, gingerand curcuma; R1: commercial feed plus a mixture of turmeric and ginger flour, R2: commercial feed plus a mixtureof turmeric and curcuma flour, R3: commercial feed plus a mixture of ginger and ginger flour, and R4: commercialfeed plus a mixture of turmeric, ginger and curcuma flour. The variables measured were water holding capacity,cooking loss, tenderness and pH of the meat. The results showed that the treatments tested did not have a significantinfluence on the all variables measured elah dilakukan suatu penelitian yang bertujuan untuk menguji kualitas fisik daging ayam broiler yang diberiperlakuan penambahan kombinasi tepung kunyit, tepung jahe dan tepung temulawak dalam pakan ayam broiler. Padapenelitian ini digunakan 120 ekor DOC strain CP 707. Metode percobaan yang digunakan ialah rancangan acaklengkap (RAL) dengan lima perlakuan dan masing-masing diulang enam kali. Perlakuan yang diujikan adalah: R0:Pakan komersial tanpa tambahan kombinasi tepung kunyit, jahe dan temulawak, R1: pakan komersial + campurantepung kunyit dan jahe, R2: pakan komersial + campuran kunyit dan tepung temulawak, R3: pakan komersial +campuran tepung jahe dan temulawak dan R4: pakan komersial ditambah campuran tepung kunyit, jahe, dantemulawak. Variabel yang diukur dalam penelitian ini adalah daya ikat air, susut masak, keempukan dan pH daging.Hasil penelitian menunjukkan bahwa perlakuan yang diujikan tidak memberikan pengaruh yang nyata terhadapsemua variabel yang diukur

Konsumsi dan Kecernaan Protein dan Serat Kasar Sapi Bali yang Diberi Pakan Konsentrat Mengandung Dedak padi dan Tepung Kulit Pisang: Digestibility of Protein and Crude Fiber in Bali Cattle Fed Concentrate Feed Containing Banana Peel Flour Alfonsa Avin Ndiwa; Daud Amalo; Marthen Yunus
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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The experiment aims to determine the effect of substitution of rice bran with banana peel flour at different levelsinfocus feed on the utilization and digestibility of rough protein and unrefined fiber in male Bali cattle. This studyutilized 4 male Bali steers matured 1.5 to 2 years with a weight of 87.5 to 100.5 kg with an average of 98.0 kg.Thestrategy utilized is the exploratory technique. The design used was the Latin square design (LSD) with fourtreatments and four periods as replications. The treatment in this study was P0., Kume grass + 1 kg concentrate feed(60% rice bran) P1., Kume grass + 1 kg concentrate feed (substitution of bran with 20% banana peel), P2 = Kumegrass + 1 kg feed concentrate (substitution of bran with 40% banana peel), P3., Kume grass + 1 kg of feedconcentrate (substitution of bran with 60% banana peel). The variable examined in this studi were utilization andabsorbability. The information got was determined utilizing examination of fluctuation (ANOVA). The results ofstatistical analysis showed that the treatment of crude fiber consumption had a very significant effect (P<0.01), buthad no significant effect P>0.05 on PK consumption, PK digestibility and crude fiber. Conclusion: Banana peel flourcan replace rice bran up to 100 g % of the proportion of 60% rice bran in the concentrate feed mixture because itprovides a decreased consumption of crude fiber and consumption andunrefined protein, a similar edibility and roughprotein in rough fiber in male bali cows that consume kume grass basal feed. Tujuan dari penelitian ini agar dapat melihat pengaruh substitusi dedak padi dengan tepung kulit pisang pada levelyang berbeda dalam pakan konsentrat terhadap konsumsi dan kecernaan protein kasar serta serat kasar sapi Balijantan. Penelitian ini menggunakan sapi Bali jantan 4 ekor berumur 1,5 sampai 2 tahun dengan bobot 87, 5 sampai100,5 kg dengan rataan 98,0 kg.. Rancangan yang digunakan rancangan bujur sangkar latin (RBSL) dengan 4perlakuan dan 4 periode sebagai ulangan Perlakuan dalam penelitian ini adalah P0., Rumput kume + 1 kg pakankonsentrat(60 % dedak padi) P1., Rumput kume + 1 kg pakan konsentrat (substitusi dedak dengan 20% kulitpisang),P2 = Rumput kume + 1 kg pakan konsentrat (substitusi dedak dengan 40% kulit pisang), P3., Rumput kume +1 kg pakan konsentrat (substitusi dedak dengan 60% kulit pisang). Variabel yang diteliti yaitu konsumsi dankecernaan (protein kasar serta serat kasar). Data yang didapatkan dianalisis menggunakan analisis ragam (analysis ofvariance/ANOVA). Hasil analisis statistik menyatakan perlakuan terhadap konsumsi serat kasar berpengaruh sangatnyata (P0,01), tetapi berpengaruh tidak nyata P0,05 terhadap konsumsi PK, kecernaan PK dan serat kasarKesimpulan: Tepung kulit pisang dapat menggantikan dedak padi sampai 100% dari proporsi dedak padi 60% dalamcampuran konsentrat karena memberikan konsumsi serat kasar yang menurun serta konsumsi protein kasar,kecernaan protein kasar dan serat kasar yang sama pada sapi Bali jantan yang mengkonsumsi pakan basal rumputkume.

Pengaruh Level dan Lama Waktu Fermentasi Menggunakan EM4 terhadap Kandungan Bahan Kering, Bahan Organik, Serat Kasar dan Bahan Ekstrak Tanpa Nitrogen Tongkol Jagung: Effect of level and legngth of fermentation time using EM4 on the content dry matter, organic matter, crude fiber and Nitrogen Free Extract of corn cobs Niven Zada; Luh Enawati; Marthen Yunus; Daud Amalo
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to see the effect of EM4 levels and fermentation time on changes in the content of dry matter, organic matter, crude fiber and nitrogen-free extracts from corn cobs. The experimental design used was accomplete random design with a 3 x 2 factorial pattern which was repeated 3 times. The first factor, the EM-4 levels, are A1:10ml, A2:15ml and A3:20ml. The second factor, the fermentation time B1:7 days and B2:14 days. The research using a combination of EM4 levels treatment and fermentation time resulted in dry matter content that varied from 73.83%-76.27%, organic matter varied from 88.43%-89.78%, crude fiber varied from 26.87%-28.89% and the NFE varied from 60.30%-61.94%, while the results of the analysis of variance showed that there was no interaction (P>0.05) between the two factors on the content of dry matter, organic matter, fiber rude and NFE. However, a single factor at the EM-4 level had a very significant effect (P<0.01) on the dry matter content, had a significant effect (P<0.05) on the crude fiber content and had no significant effect (P>0.05) on the organic matter content and NFE. While the duration of fermentation had a significant effect (P<0.05) on organic matter content, but had no significant effect (P>0.05) on the other three parameters. From the research results, it can be concluded that there is no best combination of treatment between the two factors for all parameters. The use of different EM4 levels for corncob flour fermentation can reduce the content of dry matter and crude fiber, while the organic matter and NFE are relatively the same for each EM4 level. The length of time of fermentation can increase the content of organic matter while the other three parameters are relatively the same. Penelitian ini bertujuan untuk melihat pengaruh level EM4 dan lama waktu fermentasi terhadap perubahan kandungan bahan kering, bahan organik, serat kasar dan bahan ektrak tandpa nitrogen tongkol jagung. Adapun rancangan percobaan yang digunakan yaitu rancangan acak lengkap pola factorial 3 x 2 yang diulang sebanyak 3 kali. Faktor pertama, level EM-4 yaitu A1:10ml, A2:15ml dan A3:20ml. Faktor kedua, lama waktu fermentasi terdiri dari B1:7hari dan B2:14hari. Hasil penelitian dengan kombinasi perlakuan level EM4 dan lama fermentasi dihasilkan kandungan bahan kering yang bervariasi dari 73,83%-76,27%, bahan organik bervariasi dari 88,43%-89,78%, serat kasar bervariasi 26,87%-28,89% dan BETN bervariasi dari 60,30%-61,94%. Hasil analisis ragam menunjukkan tidak terdapat interaksi (P>0,05) antara kedua faktor terhadap kandungan bahan kering, bahan organik, serat kasar dan BETN. Akan tetapi, faktor tunggal level EM-4 berpengaruh sangat nyata (P<0,01) terhadap kandungan bahan kering, berpengaruh nyata (P<0,05) terhadap kandungan serat kasar dan tidak berpengaruh nyata (P>0,05) terhadap kandungan bahan organik dan BETN. Sedangkan lama waktu fermentasi berpengaruh nyata (P<0,05) terhadap kandungan bahan organik, namun tidak berpengaruh (P>0,05) terhadap ketiga parameter lainnya. Dari hasil penelitian dapat disimpulkan bahwa, belum terdapat kombinasi perlakuan terbaik antara kedua faktor terhadap semua parameter. Penggunaan level EM4 yang berbeda untuk fermentasi tepung tongkol jagung dapat menurunkan kandungan bahan kering dan serat kasar, sedangkan bahan organik dan BETN relative sama untuk masing-masing level EM4. Lama waktu fermentasi dapat meningkatkan kandungan bahan organik sedangkan ketiga parameter lainnya relatife sama.

Metabolik Darah Sapi Bali yang Diberi Pakan Pola Peternak dan Silase Campuran Rumput Kume- Clitoria ternatea: Blood Metabolism of Bali Cows Fed with Breeder Patern Feed and Silage Mixture of Kume Grass - Clitoria Ternatea Aprin Taebenu; Yohanis Umbu Laya Sobang; Petrus Kune
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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The aim of this research was to determine the effect of providing complete feed based on breeder pattern feed and asilage mixture of kume grass (Sorghum plumosum var. Timorense) - legume Clitoria ternatea. with differentbalances on the blood metabolism of male Bali Cattle. The research used 4 (four) male Bali cattle, aged between 1and 1.5 years, with a body weight range of 110-115 kg (average 112.88 kg), with a coefficient of variation of 4.22%.This research method is an experimental technique using the Latin Rectangle Design pattern with four treatmentsand four repetition periods. The treatments in this study were P0; Breeder pattern feed (Control), P1; Breederpattern feed 60% + grass-legume silage 30% + concentrate 10%, P2 ; Breeder pattern feed 50% + grass-legumesilage 40% + concentrate 10%, P3 ; Breeder pattern feed 40% + grass-legume silage 50% + concentrate 10%. Theparameters studied include blood glucose levels, blood urea levels and total plasma protein. The collected data wasarranged in a table and calculated, followed by analysis using analysis of variance (ANOVA). The results ofstatistical analysis showed that the treatment given did not have a significant effect (P>0.05) on blood glucose,blood urea and total plasma protein levels in fattened male Bali cattle. It was concluded that giving complete feedmade from breeder pattern feed and silage mixed with kume grass (Sorghum plumosum var. Timorense) - Clitoriaternatea legume can increase blood glucose levels, blood urea levels and total plasma protein of male Bali cattle. Tujuan penelitian ini untuk mengetahui pengaruh pemberian pakan komplit berbahan dasar pakan pola peternak dansilase campuran rumput kume (Sorghum plumosum var. Timorense) - legume Clitoria ternatea dengan imbanganyang berbeda terhadap metabolik darah sapi bali jantan. Penelitian menggunakan 4 (empat) ekor sapi Bali jantan,berumur antara 1 hingga 1,5 tahun, dengan kisaran bobot badan 110-115 kg (rata-rata 112,88 kg), dengan koefisienvariasi sebesar 4,22%. Metoda penelitian ini adalah teknik eksperimen menggunakan pola Latin Rectangle Designdengan empat perlakuan dan empat periode ulangan. Perlakuan dalam penelitian ini adalah P0 ; Pakan pola peternak(Kontrol), P1 ; Pakan pola peternak 60% + silase rumput-legum 30% + konsentrat 10%, P2 ; Pakan pola peternak 50%+ silase rumput-legum 40% + konsentrat 10%, P3 ; Pakan pola peternak 40% + silase rumput-legum 50% +konsentrat 10%. Parameter yang diteliti antara lain, kadar glukosa darah, kadar urea darah dan total protein plasma.Data yang terkumpul disusun dalam tabel dan dilakukan perhitungan, dilanjutkan dengan analisis menggunakananalisis varians (ANOVA). Hasil analisis statistik menunjukkan bahwa perlakuan tidak memberikan pengaruh yangnyata (P>0,05) terhadap kadar glukosa darah, urea darah, dan total protein plasma pada sapi Bali jantanpenggemukkan. Disimpulkan bahwa pemberian pakan komplit berbahan dasar pakan pola peternak dan silasecampuran rumput kume (Sorghum plumosum var. Timorense) - legume Clitoria ternatea dapat meningkatkan kadarglukosa darah, kadar urea darah dan total protein plasma sapi bali jantan.

Pengaruh Penambahan Ekstrak Daun Kemangi (Ocimum Sanctum) Dalam Pengencer Tris Kuning Telur Terhadap Kualitas Semen Babi Landrace Selama Penyimpanan: The Effect Of Adding Basil Leaf Extract (Ocimum Sanctum) In Tris-Egg Yolk Diluent To The Semen Quality Of Landrace Pig During Storage Juliyanti Stefania Salem; Henderian L. L. Belli; Kirenius Uly; Wilmientje M. Nalley
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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The purpose of this study was to determine the effect of adding basil leaf extract (BLE) in Tris-eggyolk diluent (T-EY) on semen quality of landrace pig during storage. The semen used comes from landracepig collected using the massage method. Good quality semen with motility 70%, concentration 150×106and abnormality 20% were diluted in T-EY diluent with the addition of BLE for treatment. The treatmentwas designed with CRD with the following treatment; P0 : T-EY + 0% BLE; P1 : T-EY + 1.5% BLE; P2 : T-EY + 3% BLE and P3 : T-EY + 4.5%% BLE each treatment was repeted five times. After dilution, the spermis checked for motility, viability and abnormalities, and then stored in a cool box. Seed scoring is repeatedevery 8 hours until motility reaches 40%. The variabel tested were motility, viability, abnormality and spermsurvival during storage. The results showed that the addition of basil leaf extract to the Tris-egg yolk had nosignificant effect (P > 0,05) on sperm motility, viability and survival of landrace pig during storage. It can beconcluded that the addition of basil leaf extract to the Tris-egg yolk diluent did not produce a good seedpreservation response. Tujuan penelitian ini untuk mengetahui pengaruh penambahan ekstrak daun kemangi (EDk) dalampengencer Tris kuning telur (T-KT) terhadap kualitas semen babi landrace selama penyimpanan. Semen yangdigunakan berasal dari babi landrace, yang ditampung dengan metode masagge. Semen yang berkualitas baikdengan motilitas 70% konsentrasi 150×106 dan abnormalitas 20% dienceran dalam pengencer T-KTdengan penambahan Edk sebagai perlakuan. Perlakuan dirancang menggunakan RAL dengan perlakuansebagai berikut; P0 : T-KT + 0% EDk; P1 : T-KT + 1,5% EDk; P2 : T-KT + 3% EDk dan P3 : T-KT + 4,5%EDk setiap perlakuan diulang sebanyak 5 kali. Setelah diencerkan semen dievaluasi terhadap motilitas,viabilitas dan abnormalitas, selanjutnya disimpan dalam cool box evaluasi semen dilakukan kembali setiap 8jam hingga motilitas mencapai 40%. Variabel yang di uji adalah motilitas, viabilitas, abnormalitas dan dayatahan hidup spermatozoa selama penyimpanan. Hasil penelitian menunjukkan bahwa penambahan ekstrakdaun kemangi dalam pengencer Tris kuning telur berpengaruh tidak nyata (P > 0,05) terhadap penurunanmotilitas, viabilitas dan daya tahan hidup spermatozoa babi landrace selama penyimpanan. Dapatdisimpulkan bahwa penambahan ekstrak daun kemangi dalam pengencer Tris kuning telur tidak memberikanrespon yang baik dalam preservasi semen.

Pengaruh Substitusi Tepung Sukun pada Pembuatan Nugget Ayam Kampung terhadap Kualitas Kimia dan Organoleptik: The effect of Breadfruit Flour Substitution in the Making Native Chicken Nuggets on Chemical Quality and Organoleptic Wilda Sete; Geertruida M Sipahelut; Yakob R Noach; Tri Rizkie Zainal
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to determine the effect of substitution of wheat flour with breadfruit flour in native chicken nuggets. The method used was an experimental method with a Completely Randomized Design (CRD) consisting of 4 treatments 4 replications P0 = 0%, P1=10%, P2=15, P3=20%. The observed variables were protein, fat, crude fiber content, yield, organoleptic quality and level of preference. Data were analyzed using ANOVA then continued with Duncan's test to determine differences between treatments and nonparametric test using Kruskal-Wallis followed by Mann Whitney. The results showed that breadfruit flour substitution had a significant effect (P<0.05) on protein, fat, yield, while it had a significant effect (P<0.01) on fiber content, color, aroma, taste, texture and preference level. The best breadfruit flour substitution was 20% (P3) with a protein content percentage of 20.30%, fat content of 7.86%, protein content fiber by 1.09%. While the organoleptic value of color and texture, the level of preference for village chicken nuggets with the addition of breadfruit flour was the best in treatment P1 (10%). The addition of breadfruit flour on native chicken nuggets until level 20% can increase protein content, fat content, fiber content. The addition of 10% breadfruit flour was the best for organoleptic tests and level of liking. Free range chicken nuggets whit 10%, 15%, 20% breadfruit flour substitution produce protein content and fat content that meet the content set by SNI. Penelitian inibertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung sukun pada nugget ayam kampung. Metode yang digunakan adalah metode percobaan dengan Rancangan Acak Lengkap (RAL) terdiri dari 4 perlakuan 4 ulangan. Perlakuan P0 = 0% P1 = 10%, P2= 15%, P3= 20%. Variabel yang diamati meliputi protein, lemak, kadar serat, rendemen, mutu organoleptik dan tingkat kesukaan. Data dianalisis menggunakan ANOVA kemudian dilanjutkan dengan uji Duncan untuk mengetahui perbedaan antar perlakuan dan uji nonparametik menggunakan Kruskal-Wallis dilanjutkan dengan Mann Whitney. Hasil penelitianmenunjukkan bahwa substitusi tepung sukun berpengaruh nyata (P<0,05) terhadap protein, lemak, rendemen sedangkan sangat berpengaruh nyata (P<0,01) terhadap kadar serat, warna, aroma, rasa, tekstur dan tingkat kesukaan. Substitusi tepung sukun terbaik sebanyak 20% (P3) dengan persentasi kandungan protein 20,30%, kandungan lemak 7,86%, kadar serat 1,09%. Sedangkan nilai organoleptik warna dan tekstur, tingkat kesukaan nugget ayam kampung dengan penambahan tepung sukun terbaik pada perlakuan P1 (10%). Penambahan tepung sukun pada nugget ayam kampung sampai level 20% meningkatkan kandungan protein, kandungan lemak, kadar serat. Penambahan tepung sukun sebanyak 10% terbaik untuk uji organoleptik dan tingkat kesukaan. Nugget ayam kampung dengan substitusi tepung sukun 10%, 15%, 20% menghasilkan kandungan protein, kandungan lemak yang telah memenuhi kandungan yang di tetapkan SNI.

Pengaruh Pemberian Tepung Larva Black Soldier Fly terhadap Persentase Giblet pada Ayam Broiler: The Effect of Black Soldier Fly Larvae Flour on the Percentage of Giblets in Broiler Chickens Aindi Yunus Abollasing; Agustinus Konda Malik; Sutan Y. F. G. Dillak
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study aims to examine the effect of black soldier fly larvae flour (Hermetia illucens) on the percentage of giblets (gimmels, liver, heart and spleen) in broiler chickens. Study using 96 day old broiler chickens. The experimental design used in this study was a Completely Randomized Design with 4 treatments. Each replication containning 4 day old broiler chickens. The treatment given consisted of R0: 0% maggot flour + 6% fish meal, R1: 2% maggot flour + 4% fish meal, R2: 4% maggot flour + 2% fish meal, R3: 6% maggot flour + 0% fish flour. The research variable is giblet percentage. The results showed that the usage of black soldier fly larvae flour had no significant effect (P>0.05) on the percentage of giblets. Based on the results of the study it can be concluded that the addition of black soldier fly larvae flour up to 6% in the ration has no significant effect on the percentage of gizzards, liver, heart and spleen. Because the protein content and metabolic energy in each treatment were the same, the giblet weight had no real influence. Tujuan penlitian ini untuk mengkaji pengaruh pemberian tepung larva black soldier fly (Hermetia illucens) terhadap persentase giblet (rempela, hati, jantung dan limpa) pada ayam broiler. Penelitian ini menggunakan 96 ekor anak ayam broiler umur sehari. Rancangan percobaan yang dilakukan dalam penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan, 6 ulangan dan setiap ulangan terdapat 4 ekor anak ayam. Perlakuan yang diberikan terdiri dari R0: 0% tepung maggot + 6% tepung ikan, R1: 2% tepung maggot + 4% tepung ikan, R2: 4% tepung maggot + 2% tepung ikan, R3: 6% tepung maggot + 0% tepung ikan. Variabel penelitian adalah peresentase giblet yang meliputi persentase rammpela, hati, jantung dan limpa. Hasil penelitian menunjukkan bahwa pemberian tepung larva black soldier fly berpengaruh tidak nyata (P>0,05) terhadap persentase giblet pada ayam broiler. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan tepung larva black soldier fly sampai level 6% dalam ransum berpengaruh tidak nyata terhadap persentase rempela, hati, jantung dan limpa,

Pengaruh Pemberian Tepung Limbah Sawi (Brassica pekinensia L) Terfermentasi terhadap Performa Ayam Broiler: The Effect of Fermented Mustard Greens Flour (Brassica Pekinensia L) on the Performance of Broiler Chickens Exselina Famai; Agustinus Konda Malik; Franky M. S Telupere; Ni Putu F. Suryatni
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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This study examines the impact of giving fermented mustard waste flour (Brassica pekinensia L) on broiler chicken performance. This study used 96 day-old chickens strain 707 produced by PT Charoen Pokphan Indonesia. The experimental method used completely randomized design with 4 treatments and 6 replications, each replication containing 4 chickens. The treatment consists of R0 = commercial feed without fermented mustard waste flour, R1 = commercial feed 92.5% + 7.5% fermented mustard waste flour, R2 = commercial feed 85% + 15% fermented mustard waste flour, and R3 = commercial feed 77.5% + 22.5% fermented mustard waste flour. The variables studied are feed consumption, body weight gain, feed conversion ratio and final body weight. The results of statistical analysis showed that signicantly difference (P<0.05) on feed consumption, body weight gain and final body weight while on feed conversion ratio not signicantly difference . It can be concluded that the use of fermented mustard waste flour to a level of 22.5% in the ration reduces feed consumption and weight gain of broiler chickens but has the same effect on feed conversion. Penelitian ini mengkaji pengaruh pemberian tepung limbah sawi (Brassica pekinensia L) terfermentasi terhadap performa ayam broiler. Penelitian ini menggunakan 96 ekor ayam umur sehari strain 707 produksi PT Charoen Pokphan Indonesia. Metode yang digunakan adalah metode eksperimen dengan rancangan acak lengkap dengan 4 perlakuan dan 6 ulangan. , setiap ulangan terdapat 4 ekor ayam . Keempat perlakuan terdiri dari R0 = pakan komersial tanpa tambahan tepung limbah sawi, R1 = pakan komersial 92,5% + 7,5% tepung limbah sawi terfermentasi R2= pakan komersial 85% + 15% tepung limbah sawi terfermentasi, R3= pakan komersial 77,5% + 22,5 % tepung limbah sawi terfermentasi. Variabel yang diukur meliputi konsumsi pakan, pertambahan bobot badan, konversi pakan dan bobot badan akhir. Hasil analisis statistik menunjukkan perlakuan mempengaruhi (P<0,05) konsumsi pakan, pertambahan bobot badan dan bobot badan akhir, tetapi berpengaruh tidak nyata (P>0,05) terhadap konversi pakan Dapat disimpulkan bahwa penggunaan tepung limbah sawi terfermentasi sampai dengan 22,5% dalam pakan komersial menurunkan konsumsi pakan, pertambahan bobot badan dan bobot badan akhir ayam broiler tetapi memberikan pengaruh yang sama terhadap konversi pakan

Produktivitas Dan Pendapatan Usaha Ternak Babi Rakyat Pasca Pandemi African Swine Fever (Asf) Di Kecamatan Ile Ape Kabupaten Lembata: Productivity And Income Of Smallholder Pig Farming After The Pandemic African Swine Fever (Asf) In Ile Ape Sub-District, Lembata Regency Maria Milleniti Sura; Maria Krova; Solvi M. Makandolu
Jurnal Peternakan Lahan Kering Vol. 5 No. 4 (2023): Desember
Publisher : Universitas Nusa Cendana

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A study has been conducted with the aim of determining the productivity of pig farming business after the ASF pandemic, the income level of farmers and the feasibility of pig farming business after the ASF pandemic. This research has been carried out in February 2023. The population in this study is all pig farmers in Ile Ape District, Lembata Regency. Sampling is carried out in stages. The first stage is the determination of six sample villages purposively, the second stage is the determination of random non-proportional sample breeders as many as 20 people from each village. The data analysis methods used are descriptive analysis, revenue analysis, and financial feasibility analysis using Revenue Cost Ratio (R/C) criteria. The results of the study obtained were that the productivity of pigs in Ile Ape District was good with values: litter size of 7.26 average birth weight of 1.49 kg, average weaning weight of 1.83 kg, mortality of weaning cattle of 8.38%, mortality based on age; adult pigs = 1.49%, young pigs of 3.17% and mortality in pigs of 10.34%. The average level of total income obtained by farmers from pig farming is Rp25,053,064/year. The results of the financial analysis showed an R/C value of 1.82. Based on the results of the analysis, it is known that the pig farming business in Ile Ape District, Lembata Regency is profitable and financially viable after the ASF pandemic. Suatu penelitian telah dilakukan dengan tujuan mengetahui produktivitas usaha ternak babi pasca pandemi ASF, tingkat pendapatan peternak, dan kelayakan usaha ternak babi pasca pandemi ASF. Populasi dalam penelitian ini adalah semua peternak babi di Kecamatan Ile Ape Kabupaten Lembata. Pengambilan contoh dilakukan secara bertahap. Tahap pertama penentuan enam desa contoh secara purposive, tahap kedua penentuan peternak contoh secara acak non proporsional sebanyak 20 orang dari setiap desa. Metode analisis data yang digunakan adalah analisis deskriptif, analisis pendapatan, dan analisis kelayakan finansial dengan menggunakan kriteria Revenue Cost Ratio (R/C). Hasil penelitian yang diperoleh adalah produktivitas ternak babi di Kecamatan Ile Ape tergolong baik dengan nilai: litter size sebesar 7,26 rata-rata bobot lahir sebesar 1,49 kg, rata-rata bobot sapih sebesar 1,49 kg, mortalitas ternak prasapih sebesar 8,38%, mortalitas berdasarkan umur; babi dewasa sebesar 1,96%, babi muda sebesar 3,17%, dan mortalitas pada ternak babi sebesar 10,34%. Rata-rata tingkat pendapatan total yang diperoleh peternak dari usaha ternak babi adalah Rp25.053.064/tahun. Hasil analisis finansial menunjukkan nilai R/C sebesar 1,85. Berdasarkan hasil analisis diketahui bahwa usaha ternak babi di Kecamatan Ile Ape Kabupaten Lembata menguntungkan dan layak secara finansial setelah pandemi ASF.

Karakteristik Bakso Daging Sapi yang Diberi Substitusi Tepung Sorghum Merah (Sorghum bicolor L. Moench): Characteristic of Beef Meatballs Subtituted with Red Sorghum Flour (Sorghum bicolor L. Moench) Wesly Thersia Lusi; Bastari Sabtu; Gemini E. M. Malelak
Jurnal Peternakan Lahan Kering Vol. 6 No. 1 (2024): Maret
Publisher : Universitas Nusa Cendana

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A study on beef meatballs using red sorghum flour (Sorghum bicolor L. Moench), as a substitute for tapiocaflour, aims to determine the physicochemical properties of beef meatballs. The research used a CompletelyRandomized Design (CRD) with four treatments and four replications. The treatments are: TS0: consists of 0%red sorghum flour and 100% tapioca flour; TS10: consists of 10% red sorghum flour and 90% tapioca flour;TS30: consists of 30% red sorghum flour and 70% tapioca flour; and TS50: consists of 50% red sorghum flourand 50% tapioca flour. The results showed that replacing red sorghum flour had a very significant effect(P<0.01) on amylose content, amylopectin content, water content, protein content, elasticity and taste, but hadno significant effect (P>0.05) on beef meatball color. The amylopectin content, water content, and flexibility ofthe meatballs increased in proportion to the amount of wheat flour substituted for red sorghum flour.Meanwhile, amylose and protein levels are at their maximum point at 30% replacement. Thus it can beconcluded that the replacement of 30% red sorghum flour causes an increase in all parameters examined, exceptcolor Suatu penelitian pada bakso sapi yang menggunakan tepung sorgum merah (Sorghum bicolor L. Moench),sebagai substitusi tepung tapioca bertujuan untuk mengetahui sifat fisiko kimia bakso sapi tersebut. Penelitianini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan empat ulangan. Perlakuandimaksud adalah: TS0: terdiri dari 0% tepung sorgum merah dan 100% tepung tapioka; TS10: terdiri dari 10%tepung sorgum merah dan 90% tepung tapioka; TS30: terdiri dari 30% tepung sorgum merah dan 70% tepungtapioka; dan TS50: terdiri dari 50% tepung sorgum merah dan 50% tepung tapioka. Hasil penelitianmenunjukkan bahwa penggantian tepung sorgum merah memberikan pengaruh yang sangat nyata (P<0,01)terhadap kadar amilosa, kadar amilopektin, kadar air, kadar protein, kekenyalan, dan rasa, namun berpengaruhtidak nyata (P>0,05) pada warna bakso sapi. Kandungan amilopektin, kadar air, dan kelenturan bakso meningkatsebanding dengan banyaknya tepung terigu yang disubstitusi tepung sorgum merah. Sementara itu, kadaramilosa dan protein berada pada titik maksimum pada penggantian 30%. Dengan demikian dapat disimpulkanbahwa penggantian 30% tepung sorgum merah menyebabkan peningkatan pada semua parameter yangdiperiksa, kecuali warna.

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Reviewer

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Contact Name
Agustinus Konda Malik

Contact Email
aguskondamalik@staf.undana.ac.id

Phone
+6281237987345

Journal Mail Official
jurnalpeternakan@undana.ac.id

Editorial Address
Jl. Adisucipto Penfui, Kupang Nusa Tenggara Timur, Indonesia

Location
Kota kupang,

Nusa tenggara timur

INDONESIA

Abstract

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Agustinus Konda Malik

Contact Email aguskondamalik@staf.undana.ac.id

Phone +6281237987345

Journal Mail Official jurnalpeternakan@undana.ac.id

Editorial Address Jl. Adisucipto Penfui, Kupang Nusa Tenggara Timur, Indonesia

Location Kota kupang, Nusa tenggara timur INDONESIA

Abstract

Abstract

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Abstract

Abstract

Abstract

Abstract

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Abstract

Contact Name
Agustinus Konda Malik

Contact Email
aguskondamalik@staf.undana.ac.id

Phone
+6281237987345

Journal Mail Official
jurnalpeternakan@undana.ac.id

Editorial Address
Jl. Adisucipto Penfui, Kupang Nusa Tenggara Timur, Indonesia

Location
Kota kupang,

Nusa tenggara timur

INDONESIA