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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 57 Documents
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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.
Pengaruh Berbagai Media Budidaya terhadap Performa Produksi Larva Maggot (Hermetia ilucens): The Effect of Using Different Cultivation Media For The Cultivation of Hermetia Ilucens Larvae Nurina Rahmawati
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.33697

Abstract

Maggot has the potential as a feed mixture. In an effort to produce good Maggot, the best media is needed for the growth and reproduction of these larvae. The purpose of this study was to determine the effect of using different cultivation media for Black Soldier Fly Larvae (Hermetia ilucens) culture media. This research was conducted in Sidomulyo Village, Puncu District, Kediri Regency. This research method used a completely randomized design (CRD), which consisted of 4 treatments and 6 replications and each replication consisted of 0.5 grams of MAGGOT Larvae eggs, the study was carried out until the larvae were 28 days old. The treatment was arranged in the order P1 using food waste, P2 fruit and vegetable and fruit waste, P3 commercial feed and P4 chicken excreta. The observed variables were regarding the performance of Maggot larvae in the form of colony weight, larval weight, length and consumption of Maggot larvae. The results showed that there was no significant effect in each treatment on colony weight, larval weight, length and consumption of Maggot larvae. The average colony weight from lowest to highest was P4 (391), P2 (800), P1 (900), P3 (933) gram/colony. The average weight of Maggot larvae started from the lowest to the highest, namely P4 (45), P1 (71), P2 (94), P3 (94) mg/head. The average length from the lowest to the highest was P4 (4.43), P1 (9.63), P2 (10.1), and P3 (13.3) mm/head and the average consumption from the lowest to the highest P4 (1842), P2 (2150), P3 (2467), and P1 (2500) g/treatment for 28 days of study. The results of the study explained that commercial feed media gave the best results on colony weight, average weight and maggot length.
Kandungan Lemak Telur Itik Asin dengan Pemeraman Menggunakan Kulit Jeruk Manis (Citrus sinensis: Salted Duck Egg Fat Content with Repaining Using Sweet Orange Peel Andi Anggun Dwi Utami Darwis; Irmawaty Majid; Handayani Indah Susanti; Muhammad Basir Paly; Sohrah
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.34690

Abstract

The community’s need for food of animal origin increases in line with economic development, change in healthy lifestyles and awareness of health so that people tend to consume highly nutritious and healthy foods such as eggs. But eggs contain high levels of fat. To overcome this, duck eggs are preserved by ripening using sweet orange peel. This study aims to determine the fat content of salted duck eggs during ripening using sweet orange peel. This research method used a completely randomized design (CRD), namely 5 treatments (0%, 15%, 30%, 45% and 60% sweet orange peel extract) each with 2 replications. Tools and materials used are basins, analytical scales, jars, sandpaper, stove, pots, knives, plastic, labels, 40 duck eggs, 1. 250 ml of water, 1,200 grams of rubbing ash, 2,000 grams of bricks, 2,000 grams of salt and 720 grsweet orange peel. Parameters tested for salted duck egg fat content by ripening using sweet orange peel. Data analysis used Analysis of Variance (ANOVA). The results of the study found that the addition of sweet orange peel extract had no significant effect (P>0.05) on the fat content of salted duck eggs.
Pengaruh Pemberian Daun Pepaya (Carica Papaya L) terhadap Income Over Feed Cost (IOFC) dan Pertambahan Berat Badan pada Ayam Buras (Gallus Gallus domesticus): The Effect of Giving Papaya Leaves (Carica Papaya L) on Income Over Feed Cost and Wight Gain in Free-Range Chicken (Gallus Gallus domesticus) Wahyuddin; Suci Ananda; Amriana Hifizah; Muhammad Arsan Jamili; Khaerani Kiramang
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.35157

Abstract

In raising free-range chickens, there are obstacles that must be considered in maintenance, namely the length of time of maintenance related to the cost of feed, so other alternatives are needed that can be used to overcome this problem, one of which is by using papaya leaves. This study determined the effect of giving papaya leaves (Carica papaya L) on Income Over Feed Costs and average daily gain on Kampung KUB chicken (Gallus gallus domesticus). This study used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatment consisted of P0 (Control Treatment); P1=Commercial feed + 2% papaya leaf powder); P2=Commercial feed+4% papaya leaf powder); P3 = Commercial feed + 6% papaya leaf powder) P4 = Commercial feed + 8% papaya leaf powder). The variables observed in this study are Income Over Feed Cost and average daily gain. The data obtained is analyzed using analysis of variance from RAL and followed by Duncan's test if the results are significant. The results showed that by giving papaya leaf powder (Carica papaya L) in free-range chicken rations the results did not have a significant effect (P>0.05) on Income Over Feed Cost (IOFC) with the treatment P0 19,307, P1 20,070, P2 18,808, P3 18,798, P4 18,506 and average daily gain (PBB), for giving flour the best papaya leaf is given at a concentration of 2% compared to a concentration of 8% papaya leaf flour with the treatment P0 172,45, P1 174,46, P2 169,44, P3 173,89, P4 171,52. The conclusion of the study was that giving papaya leaf powder (Carica Papaya L) in KUB chicken rations did not have a significant effect (P>0.05) on Income Over Feed Cost (IOFC) and Weight Gain, however, it did have a good effect on Income Over Feed Cost (IOFC) and Weight Gain can be seen from the average results because these alternative feeds can make feed costs efficient during maintenance.
Pengaruh Marinasi Ekstrak Jahe (Zingiber Officinale)Terhadap Kualitas Fisik Daging Ayam Afkir: The Effectiveness of Giving Ginger Extract to The Physical Quality of Laying Chicken Meat Andi Parunrungi; Andi Mutmainna; Irmawaty Majid; Aminah Hajah Thaha
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.35168

Abstract

Improving the quality of the meat so that it is tender before boiling the meat with the meat marination treatment. The marination process can be utilized using vegetable ingredients that contain protease enzymes such as ginger extract. This study aims to determine the effect of soaking ginger juice on the pHysical quality of rejected laying hens. This study used aged ginger and discarded layer chicken meat at the age of 2 years. The research method used was a Completely Randomized Design (CRD) with 4 treatments and 4 replications. With treatment P0 = Without soaking ginger juice (Control), P1 = 50g rejected chicken meat + 50 ml ginger juice + 15 minutes soaking time, P2 = 50g rejected chicken meat + 50 ml ginger juice + 30 minutes soaking time, P3 = Chicken meat rejected 50g + ginger juice 50 ml + soaking time 45 minutes. Data analysis used Analysis of Variance (ANOVA). Based on the results of the variance, it gave unrealistic results (P>0.05) on pH, water holding capacity, cooking loss and breaking power of meat. Soaking The Ginger Extract for 15 minutes is able to provide maximum results in improving the physical quality of rejected laying hens.
Sifat Fisik dan Organoleptik Es Krim dengan Penambahan Labu Siam (Sechium edule): Physical and Organoleptic Properties of Ice Cream with the Addition of Chayote (Sechium edule) Rajmi Faridah; Abdul Rahman; Khaeruddin; Hermawansyah; Tri Astuti
Anoa: Journal of Animal Husbandry Vol 2 No 1 (2023): Februari
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/anoa.v2i1.35438

Abstract

During its development, ice cream is in great demand by the public, especially among children. Chayote, apart from having high nutrition, is also easy to obtain, so it is used to add ice cream.This study aims to determine the physical properties (Overrun and melting resistance) and organoleptic/ acceptability (color, aroma, texture, taste and preference) of ice cream with the addition of chayote. This study used a completely randomized design (CRD) with 4 level of chayote addition (0%, 10%, 20% and 30% addition of chayote) with 3 repetitions for physical tests (Overrun and melting resistance) while organoleptic tests (color, aroma, texture, taste and preference) with 25 repetitions using semi-trained panelists. The results of this study indicate that the addition of chayote to ice cream has a significant effect on physical properties, namely overrun and melting resistance also had a significant effect on organoleptic tests including color, aroma, taste and preference but had no significant effect on the texture of ice cream.

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