cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Muhammad Arsan Jamili
Contact Email
anoa@uin-alauddin.ac.id
Phone
+6285255922877
Journal Mail Official
anoa@uin-alauddin.ac.id
Editorial Address
Jl. HM. Yasin Limpo 36 Romang Polong, Gowa Regency, South Sulawesi, Indonesia. 92118
Location
Kab. gowa,
Sulawesi selatan
INDONESIA
Anoa: Journal of Animal Husbandry
Published by Universitas Islam Negeri Alauddin Makassar
ISSN : 28294327     EISSN : 28293207     DOI : https://doi.org/10.24252/anoa
Core Subject : Health, Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Social Sciences Veterinary
Anoa: Journal of Animal Husbandry is a published journal by the Department of Animal Science, Faculty of Science and Technology, Universitas Islam Negeri Alauddin Makassar since February 2022. Publish twice a year in February and August, containing the results of research and review of fields of Livestock Biotechnology, Livestock Production, Breeding and genetics, Livestock Reproduction, Nutrition and Animal Feed, Livestock Physiology, Animal Microbiology, Livestock Product Technology, Socio-Economic Livestock.
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 8 Documents
 1 
Search results for , issue "Vol 1 No 2 (2022): Agustus" : 8 Documents clear
Pengaruh Penambahan Vitamin E Komersil pada Pengencer Andromed Terhadap Kualitas Spermatozoa Pre-freezing Sapi Simental di UPT-PIBPS Provinsi Sulawesi Selatan: Effect of Commercial Addition of Vitamin E to Andromed Diluent on Pre-Freezing Spermatozoa Quality of Simmental Cattle Yuni Sartika; Muhammad Basir Paly; Rasyidah Mappanganro
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.28002

Abstract

This study aimed to determine the effect of addition of vitamin E commercial in andromed diluent on the pre-freezing spermatozoa quality in simmental cattle. The research method used a completely randomized design (CRD) method with 3 treatments and 5 replications, namely P0 (control), P1 (+ vitamin E 1 mg/ml) and P2 (+ vitamin E 3 mg/ml). Parameters measured were macroscopically (motility, viability and abnormality) at the time of pre-freezing. The results of this study showed a very significant effect (P<0.01) on the motility and viability of spermatozoa in the pre-freezing phase and showed no significant effect (P>0.05) on the abnormality of spermatozoa in the pre-freezing.
Konsumsi dan Konversi Pakan Puyuh (Coturnix coturnix japonica) dengan PenambahanTepung Daun Pepaya (Carica papaya L.) sebagai Pakan Alternatif: Feed Consumption and Conversion of Quail (Coturnix coturnix japonica) with Additional Papaya Leaf Flour (Carica papaya L.) as Alternative Feed Siti Annisa Sukri; Intan Dwi Novieta; Fitriani
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.28269

Abstract

The aim of the study was to determine the effect of adding papaya leaf meal (Carica papaya L) to quail feed on consumption and feed conversion as an alternative feed using a completely randomized design (CRD) method with four treatments and three replications. P0: No control treatment 0%. P1: Papaya leaf flour (Carica papaya L) 1% of the amount of feed. P2: Papaya leaf flour (Carica papaya L) 3% of the total feed. P3: Papaya leaf flour (Carica papaya L) 5% of the total feed. The results showed that the addition of leaf flour at different levels had no significant effect (P>0.05) on consumption and feed conversion. Average feed consumption P0 (24.25%), P1 (24.13%), P2 (24.45%), P3 (24.26%), Feed Conversion P0 (2.86%), P1 (2 ,73%) P2 (2.39%) and P3 (2.14%). The best treatment is in the P3 treatment with the addition of 5% papaya leaf flour.
Produksi dan Bobot Telur Puyuh (Coturnix coturnix japonica) dengan Penambahan Tepung Daun Pepaya (Carica Papaya L.) sebagai Pakan Alternatif: Production and Weight of Quail Eggs (Coturnix coturnix japonica) with Additional Papaya Flour Leaves (Carica papaya L.) as Alternative Feed Dahrul Ali; Intan Dwi Novieta; Fitriani Fitriani; Sultan Mubarak Z
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.28270

Abstract

This study aims to determine the effect of adding flour papaya leaf (Carica papaya L) on egg production and weight in quail by using a completely randomized design (CRD) method with four treatments and three replications. P0: No control treatment 0%. P1: Flour papaya leaves (Carica papaya L) 1% of the amount of feed. P2: Papaya leaf flour (Carica papaya L) 3% of the total feed. P3: Papaya leaf flour (Carica papaya L) 5% of the total feed. The results showed that the addition of leaf flour at different levels had no significant effect (P> 0.05) on egg production while the egg weight had a significant effect (P<0.05). Average egg production P0 (62.5%), P1 (78.12%), P2 (79.16%), P3 (83.33%), Egg weights P0 (8.4%), P1 (9%) P2 (10.13%) and P3 (11.23%). As for the best treatment is in the P3 treatment with the addition of leaf flour papaya as much as 5%
Fertilitas dan Daya Tetas Telur Puyuh (Coturnix coturnix japonica) dengan Penambahan Tepung Daun Pepaya (Carica papaya L.) pada Pakan : Fertility and Hatchability of Quail Eggs (Cortunix cortunix japonica) with the Addition of Papaya Leaf Flour (Carica papaya L.) on Feed Intan Dwi Novieta; Muhammad Arief Alwi; Fitriani Fitriani; Sultan Mubarak Z; Muhammad Arsan Jamili
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.28279

Abstract

The aim of the study was to determine the effect of papaya leaf powder on fertility and hatchability of quail eggs using a completely randomized design (CRD) method with four treatments and three replications. P0: No control treatment 0%. P1: Papaya leaf flour (Carica papaya L) 1% of the amount of feed. P2: Papaya leaf flour (Carica papaya L) 3% of the total feed. P3: Papaya leaf flour (Carica papaya L) 5% of the total feed. The results showed that the addition of leaf flour at different levels had a significant effect (P<0.05) on the fertility and hatchability of quail eggs. Average egg fertility P0 (86.67%), P1 (100%), P2 (96.67%), P3 (100%), hatchability P0 (65.28%), P1 (86.67%) P2 (79.63%) and P3 (80.00%). The best treatment is P1 treatment with the addition of 1% papaya leaf flour.
Kualitas Organoleptik Dangke dengan Penambahan Kayu Secang (Caesalpinia sappan L) pada Level yang Berbeda: Organoleptic Quality of Dangke with the Addition of Different Levels of Secang Wood (Caesalpinia sappan L) Naheriastuti; Rajmi Faridah; Andi Kurnia Armayanti; Tri Astuti
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.29790

Abstract

This study aims to determine the physical and organoleptic qualities of dangke with the addition of sappan wood (Caesalpinia sappan L) at different levels. This study used a completely randomized design (CRD) consisting of 5 treatments and 4 replications. The treatment used was the addition of sappan wood with levels of 0%, 1%, 1.5%, 2% and 2.5%. Parameters observed was organoleptic properties. The results showed that the addition of sappan wood had a high significant effect on organoleptic color, percentage of curd and whey. The conclusion of the research is the addition of sappan wood (Caesalpinia sappan L) with different levels can be used to increase the organoleptic value, especially as a natural dangke dye
Pengaruh Amonia, Karbondioksida dan Debu pada Ayam Broiler Pada Pemeliharaan dengan Suhu Ruang Berbeda: The Effect of Ammonia, Carbon Dioxide, and Dust of Broilers Farming with Different Room Temperature Asma'ul Fitriana Nurhidayah; Niken Ulupi; Salundik; St Chadijah; Hasrin; Abdul Alim Yamin
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.30674

Abstract

This study aims to study the impact on Maintenance broilers of temperature differences on ammonia, carbon dioxide, and dust. The completely randomized design (CRD) was used for the experiment design, with temperature of 20oC (KS20) and 30oC (KS30) as treatments. The experiment was repeated four times and each replication contained of 10 chickens. The ammonia, carbon dioxide, and dust sample was taken three times, at the 3rd, 4th, and 5th week of the experiment. Ammonia concentration during the 4th week was 0.08 ppm and increased to 2.022 -2.027 ppm at the 5th week; the carbon dioxide concentration at low temperature and high temperature was increased 17.76-22.13 ppm at the 5th week. The total dust increased at the 5th on the low temperature condition. The conclusion of this study, broilers were maintained at high temperature (30oC) produced lower air quality, in conditions this indicate that the broilers environment with conditions reared at high temperatures is still in a good condition.
Pengaruh Perbedaan Bagian Daging Ayam Broiler terhadap Kandungan Protein dan Sifat Organoleptik Nugget Ayam: Effect of Differences in Broiler Chicken Meat Parts on Protein Content and Organoleptic Properties of Chicken Nuggets Dyah Nurul Afiyah
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.30875

Abstract

Chicken nuggets are a processed chicken meat product that is ground, added spices, then given flour that functions as an adhesive so that a dough is formed that blends with the meat, then greased the outside with eggs and breadcrumbs. The purpose of the study was to determine the protein content and organoleptic quality of chicken nuggets processed from different parts of broiler chicken meat. The research used a Complete Randomized Design (RAL), the research treatment consisted of 4 treatments and 7 repetitions, P1: Chest, P2: Upper Thigh, P3: Lower Thigh and P4: Wing. The research variables observed in nuggets consist of protein content using the Kjeldahl method and organoleptic tests. Organoleptic tests include color, aroma, taste, texture and preferences. The results of the study, it can be concluded that color and aroma show very significant different. For the taste and chewiness variables show significant different. For the favorability and protein variables, the results are not significantly different. The best research results were obtained at P1 with a protein content result of 19.43%. color by 3.53%, taste by 3.43%, aroma by 3.07%, chewiness by 2.44%, favorability by 2.91%.
Dangke Hasil Olahan dari Susu Kuda Liar Sumbawa, Susu Sapi Sumbawa, dan Susu Kerbau Sumbawa: Dangke from Sumbawa Horse Milk, Sumbawa Cow Milk, and Sumbawa Buffalo Milk Novi Fathiaturrahma; Kusdianawati; Lili Suharli
Anoa: Journal of Animal Husbandry Vol 1 No 2 (2022): Agustus
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v1i2.31054

Abstract

Dangke is a local cheese product that is made enzymatically with the addition of papain enzyme through a heating process. Dangke is one of the innovations in processing food products (Sumbawa horse milk, Sumbawa cow's milk, and Sumbawa buffalo milk) which has the potential to increase the selling power of milk. The research method begins with each milk being heated over low heat until the temperature reaches 60 - 70˚C while stirring to ensure all parts of the milk get an even heat. Furthermore, the addition of papain enzyme as much as 0.1% v/v. After that, the milk will form curd and whey. Curd was taken using a spoon and then drained using a sieve and put into a coconut shell mold and allowed to stand for a few minutes until it becomes a dangke product. Then the dangke quality was observed by looking at several indicators. The results showed that the processing of Sumbawa horse milk, Sumbawa cow's milk, and Sumbawa buffalo milk succeeded in becoming dangke. Based on the indicators of dangke quality observation, the three types of milk were able to produce the same color and texture, namely milky white and soft texture. Meanwhile, for the indicators of aroma and length of clotting time, the three types of milk showed different results. Sumbawa wild horse milk requires ±9 minutes of clotting time, Sumbawa cow's milk for ±10 minutes, and Sumbawa buffalo milk for ±8 minutes.

Page 1 of 1 | Total Record : 8

 1 

Filter by Year

2022 2022


Reset
Filter By Issues
All Issue Vol 4 No 2 (2025): Agustus Vol 4 No 1 (2025): Februari Vol 3 No 2 (2024): Agustus Vol 3 No 1 (2024): Februari Vol 2 No 2 (2023): Agustus Vol 2 No 1 (2023): Februari Vol 1 No 2 (2022): Agustus Vol 1 No 1 (2022): Februari