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ANGON: Journal of Animal Science and Technology

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Published by Universitas Jenderal Soedirman

ISSN : 27973824 EISSN : 2745388X DOI : https://doi.org/10.20884/1.angon.2022.4.3.p285-290

Core Subject : Economy, Science, Agriculture, Social,

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Immunology & microbiology

Ruang Lingkup : Produksi, seleksi dan pemuliabiakan ternak Nutrisi dan makanan ternak Teknologi penyimpanan dan pengolahan hasil ternak Sosial ekonomi peternakan Bioteknologi peternakan

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi

Articles 359 Documents

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FAKTOR-FAKTOR YANG BERHUBUNGAN DENGAN KEMANDIRIAN PETERNAK MITRA DALAM USAHA AYAM BROILER DI KABUPATEN BANYUMAS Zahidah, Khodijah; sugiarto, Mochamad; Wakhidati, Yusmi Nur
ANGON: Journal of Animal Science and Technology Vol 3 No 3 (2021): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Backgrund. This study aims to: 1) determine the characteristics of breeders consisting of age of breeders, breeder education, and length of breeding; 2) knowing the independence of partner breeders of broiler chickens; 3) knowing the relationship between farmer characteristics and the independence of partner breeders in the broiler chicken business in Banyumas Regency. Materials and Methods. The research target is broiler chicken breeders who participate in a partnership for at least one year and a total of forty respondents in the Banyumas Regency. The research was conducted using a survey method, with online media such as google form. Sampling was done using accidental sampling. The test was conducted using the Spearman rank correlation and descriptive analysis. Results. The average age of partner broiler breeders is 39.5 years. The average level of education of partner broiler breeders is 10,525 years, equivalent to education up to Junior High School. The average length of farming is 9.1 years. The average farmer's independence is a score of 37.9 and falls into the medium category. The results of the Spearman rank correlation analysis show that the education factor has a significant correlation with the level of independence while the age of the farmer and the length of breeding have no significant correlation. The solution given is that breeders should need additional education such as counseling to increase knowledge and start to increase independence in production.

SUPLEMENTASI RDP (RUMEN DEGRADABLE PROTEIN) DAN UDP (UNDEGRADABLE PROTEIN) DALAM RANSUM DOMBA TERHADAP DEGRADASI BAHAN KERING DAN BAHAN ORGANIK DALAM RUMEN SECARA IN VITRO Iswanto, Dimas Oqi Nur; Rimbawanto, Efka Aris; Bata, Muhamad
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. Research "Supplementation of RDP (Rumen Degradable Protein) and UDP (Undegradable Protein) in Sheep Ration on In Vitro Degradation of Dry Matter and Organic Matter in Rumen". This study aims was determine the effect of RDP and UDP supplementation in sheep rations on dry matter degradation and in vitro organic matter degradation. Materials and methods The research material used were the rumen fluid of 3 sheep as a source of inoculum, treatment rations supplemented with RDP (urea-zeolite) and UDP (soybean meal protected by condensation tannins). The in vitro research method used a completely randomized design (CRD) with 5 treatments and 5 replications. The treatments tested were R1 = basal ration (30% elephant grass silage, 70% concentrate) + 1% RDP and 1% UDP; R2 = basal ration + RDP 1% and UDP 2% ; R3 = basal ration + RDP 1% and UDP 3% ; R4 = basal ration + RDP 2% and UDP 1% ; R5 = basal ration + RDP 3% and UDP 1%. The variables measured were dry matter degradation and organic matter degradation at 48 hours incubation. Results. The results showed that supplementation of RDP and UDP in sheep rations had no significant effect (P>0.05) on the value of dry matter and organic matter degradation. Conclusion. It can be concluded that the administration of RDP and UDP supplementation in sheep rations in vitro did not interfere with rumen microbial activity

ANALISIS EFISIENSI BIAYA DAN KEUNTUNGAN USAHA SUSU KAMBING PERANAKAN ETAWA DI KECAMATAN KALIGESING KABUPATEN PURWOREJO (STUDI KASUS 4 PERUSAHAAN DI KECAMATAN KALIGESING) Wihandoyo, Dika; Wakhidati, Yusmi Nur; Subagyo, Yusuf
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study aims to calculate revenue, total costs, profits and efficiency analysis seen from the R/C Ratio of the Etawa crossbreed goat milk business on a small scale and large scale business in Kaligesing sub-district, and to see whether there is an effect of the relationship between efficiency analysis and large scale business. small business scale by using the Independent Sample t test. Materials and methods. The sampling method of respondents used a purposive sampling method (deliberately), namely the area that has a commercial Etawa crossbreed goat milk business. Collecting data using the Survey Method, namely conducting interviews with the help of questionnaires and direct field observations. Results. The results of the previous survey found that there were dairy companies, namely Cipta Mandir, Wiranto Farm, Kaisa Farm and Goat-Milk. The results of the research on the acceptance of the 2 business scales on average, namely the small business scale of IDR 63,525,000 / period and the large business scale of IDR 193,950,000 / period. The total cost on a small scale business is IDR 47,335,000 / period and a large business scale of IDR 140,260,000 / period. The profit on a small scale business is IDR 16,190,000 / period and a large business scale of IDR 53,690,000 / period. The results of the analysis of the R/C ratio of the Etawa crossbreed goat milk business on a small and large scale on average are 1.34 and 1.38. The results of the t-test or difference analysis show that there is no difference in profits and R/C ratio between small and large scale businesses.

PENGARUH JENIS SUSU PADA PH, TOTAL ASAM DAN WARNA KEFIR TRADISIONAL Triana, Arli Nindi; Setyawardani, Triana; Sumarmono, Juni
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. The aim of the study was to determine the effect of the type of milk on pH, total acid and color of traditional kefir. Materials and methods. The research materials used were 2 liters of pasteurized fresh cow's milk, 2 liters of pasteurized goat's milk, 2 liters of a combination of cow's milk and goat's milk (1:1 ratio), 2 liters of full fat commercial milk, 2 liters of low fat commercial milk, kefir seed starter. 150 grams, NaOH and phenolphthalein indicator. The research design used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this study included pasteurized fresh cow's milk (P1), pasteurized fresh goat's milk (P2), 1:1 combination of cow's milk and goat's milk (P3), full fat commercial milk (P4), low fat commercial milk (P5). ) with the addition of a 5% v/v kefir seed starter and an incubation period of 24 hours at room temperature. Results. The results of the analysis of variance showed that there was a very significant effect (P<0.01) on the pH value, total acidity and color of traditional kefir. The average pH value of kefir ranges from 4.1±0.1 to 4.8±0.2; total acid 0.8±0.1% to 2.0±0.1; color 65.7±2.0 to 80.2±4.2. Conclusion. The results can be concluded that Traditional kefir can be produced using various types of milk with the starter culture of kefir seeds resulting in varying pH, total acid and color, so the use of various types of milk as the basic ingredient for traditional kefir production affects product yields.

PENGARUH LAMA PERENDAMAN DAGING PAHA ITIK TEGAL (ANAS PLANTYRHYNCHOS JAVANICUS) PADA AIR DINGIN (5-10˚C) TERHADAP TOTAL BAKTERI DAN PH Wilangkara, Ranu; Rahardjo, Agustinus Hantoro Djoko; Widayaka, Kusuma
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study aimed to determine the effect of soaking duck thighs at a cold temperature of 5-10˚C on total bacteria and pH. Materials and methods. The research materials used were 20 pieces of commercial duck thigh meat, water, ice cubes, NA media, aquadest, 70% alcohol, buffer solution, 0.85% NaCl. The research method was experimental using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments given were soaking duck thighs in 5-10˚C cold water, R1 for 0 minutes (a moment), R2 for 15 minutes, R3 for 30 minutes, and R4 for 45 minutes. The results of the study of total bacteria obtained an average of R1 of 6.12 x 104 cfu/g, R2 decreased by 4.39 x 104 cfu/g or 17.25%, R3 decreased by 1.24 x 104 cfu/g or 48, 8% and R4 down 2.19 x 103 cfu/g or 59.01%. The number of bacteria decreased linearly following the line equation Y = 4.74 - 0.03 X with a coefficient of determination (R2) = 62.39%. The average total bacteria obtained was 2.9 x 104 cfu/g. Results. The results of the pH study obtained an average R1 of 6.90; R2 of 7.19; R3 is 7.36 and R4 is 6.45. The average pH obtained is 6.97. Conclusion. The results of the analysis showed that the duration of soaking duck thighs in cold water of 5-10˚C had a very significant effect (P<0.01) on total bacteria and had no significant effect (P>0.05) on pH. In conclusion, soaking duck thighs at a cold temperature of 5-10˚C for up to 45 minutes can reduce the number of bacteria by 59.01% and the pH value remains constant.

PENGARUH LEVEL DAN CARA PEMBERIAN MADU TERHADAP KONSUMSI PAKAN DAN PERTUMBUHAN PUYUH JANTAN (COTURNIX-COTURNIX JAPONICA) Khoirudin, Nandiwahib Mualim; Ismoyowati, Ismoyowati; Tugiyanti, Elly
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study aimed to examine the effect of levels and methods of giving honey on the feed consumption and growth of male quail. The study was conducted from December 4, 2020, to January 15, 2021, at Ketapang Farm, Sokaraja Kulon. Materials and methods. The material of this study used were 100 male quails age three weeks which was maintained for six weeks. The material used as a treatment is randu honey. The study was conducted using the experimental method and Completely Randomized Design (CRD). There were five treatments, repeated for times, each unit containing 5 reads. The treatment tested were R₀: without treatment (control); R₁P₁: feed ration and 2,5 ml honey; R₁P₂: feed ration and 5 ml honey; R₂M₁: drinking water and 2,5 ml honey; R₂M₂: drinking water and 5 ml honey. The variable that is recorded an observed, which includes feed consumption and growth. The analysis of variance showed that the use of giving honey through feed and drinking water had no significant effect (P>0,05) on feed consumption and growth. Results. The average result of content feed consumption of male quail consecutive was R₀: 18,39 ± 1,09 gram/day; R₁P₁: 18,17 ± 1,04 gram/day; R₁P₂: 17,68 ± 1,89 gram/day; R₂M₁: 18,23 ± 0,52 gram/day; R₂M₂: 16,81 ± 1,35 gram/day. The average result of growth of male quail consecutive was R₀: 2,1 ± 1,3 gram/day; R₁P₁: 2,23 ± 1,58 gram/day; R₁P₂: 2,07 ± 1,93 gram/day; R₂M₁: 2,04 ± 2,47 gram/day; R₂M₂: 1,97 ± 2,30 gram/day. Conclusion. This research can conclude that giving honey 0 ml, 2.5 ml, and 5 ml through feed and drinking water has not been able to decrease the consumption and has not been able to increase the growth of the male quail.

INDEKS KEBAPUHAN DAN INDEKS KONFORMASI TUBUH KAMBING SAPERA JANTAN DENGAN PEMBERIAN PAKAN BERBASIS INDIGOFERA SP. Ramadhan, Divan Janatra; Setyaningrum, Agustinah; Priyono, Agus
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. Research entitled "Plumpness Index and Body Conformation Index of Male Saperan Goats on Indigofera sp. Based Feeding." has been held from May 5, 2021 until July 11, 2021 at the Experimental Farm, Faculty of Animal Science, Jenderal Soedirman University. The purpose of the study was examine the benefits of Indigofera sp. on the plumpness index and body conformation index as a substitute for commercial concentrate at male Sapera goats. Materials and methods. Materials used were 18 male Sapera goats, aged 8-12 months and have weight of 18-25 kg, fresh Indigofera sp., dried Indigofera sp., commercial concentrate, field grass, water. The goat pen that used was an individual type stage cage along with feeding trough and drinking bucket, rulers, metlines, pen, book and scales. The research design used was a completely randomized design (CRD) which consisted of 3 treatments with 6 replications, so there were 18 experimental units. The treatments were P0 (50% field grass + 50% commercial concentrate), P1 (50% field grass + 20% commercial concentrate + 30% Indigofera sp. fresh), P2 (50% field grass + 20% commercial concentrate + 30 % dried Indigofera sp.). The results of the average plumpness index of P0 were (0.91 ± 0.10), P1 were (0.94 ± 0.05), P2 were (0.98 ± 0.06). The results of the average body conformation index of P0 were (0.28 ± 0.008), P1 were (0.30 ± 0.006), P2 were (0.28 ± 0.004). Results. The results of the analysis of variance showed that Indigofera sp. had no significant effect (P>0.05) on the plumpness index but had a significant effect (P<0.01) on body conformation index. HSD test results showed P1 (Indigofera sp. fresh) as the best for the body conformation index of male Sapera goats. Conclusion. In conclusion, Indigofera sp. feeding does not reduce the productivity of male Sapera goats but it can be used as a substitute for commercial concentrates up to 60% of commercial concentrates.

KECEPATAN LELEH, WARNA DAN TEKSTUR SECARA SENSORIS ES KRIM DENGAN PENAMBAHAN SARI BUAH BIT MERAH (BETA VULGARIS L.) Setiawan, Ayu Rosa; Setyawardani, Triana; Widyaka, Kusuma
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. The aim of this study was to examine the effect of adding red beetroot juice (Beta vulgaris L.) with different percentages on the melting speed, color and texture of ice cream sensoryly. Materials and methods. Treatment using 100% cow's milk added 0% red beet juice; 7%; 14%; 21%; 28%; Each treatment was repeated 4 times. The study used a completely randomized design (CRD) for the variable melting rate, and a randomized block design (RBD) for sensory tests (color and texture) with 15 semi-trained panelists. The results showed that the treatment had a very significant effect (P<0.01) on the melting speed, color, and texture of ice cream. Results. The results showed that the melting speed of ice cream ranged from 15.22-18.39 minutes/gram following the equation Y= 0.1152x + 15.109 with a coefficient of determination (R2) = 84.65%; the color ranges from 1.80 to 4.13 (dislike-very much) following the equation Y= 0.1152x + 15.109 with a coefficient of determination (R2) = 19.54%; and texture ranged from 2.00–4.00 (dislike-very much) following the equation Y= 0.061x + 2.146 with a coefficient of determination (R2) = 18.20%. Conclusion. Addition of red beet juice as much as 28% the longest melting speed of ice cream compared to other treatments. The addition of 14% red beet juice with a perfect red ice cream color was very liked by the panelists. The addition of 28% red beet juice with an ice cream texture was highly favored by the panelists.

PENGARUH PEMBERIAN FEED ADDITIVE DALAM PAKAN SEBAGAI PENGGANTI ANTIBIOTIK TERHADAP PERSENTASE KARKAS BAGIAN DADA DAN PAHA AYAM BROILER Mahendra, Dwi Agung; Tugiyanti, Elly; Susanti, Emmy
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. This study aims to determine the effect of giving feed additives as a substitute for antibiotics on the percentage of carcasses of the breast and thighs of broiler chickens. Materials and methods. The material was 120 DOC which were divided into 24 cage units. Maintenance was carried out on DOC starter aged 1-14, treatment from 15-35 days old. The method used was a completely randomized design (CRD), there were 4 treatments and 6 replications with treatment given 0.125% Olaquindox (R0) antibiotics, 0.2% Promix probiotics (R1), phytobiotics (0.04% garlic flour)., turmeric 0.8%, and ginger 0.8%) (R2), and Acidifier Acidtec 401 1% (R3). The variables measured were the percentage of the chest and thigh carcass. Results. The average percentage of the thigh carcass with feed treatment in the form of adding the antibiotic olaquindox 0.125% (R0) 10.65±1.08%, Promix 0.2% (R1) was 11.05±1.00%, acidifier Acidtec-401 1 % (R2) was 10.09±1.34% and phytobiotics (garlic 0.04%, turmeric and ginger were 0.8% each) (R3) were 11.24±0.76%. Conclusion. The average percentage of broiler chicken breast carcass treated with 0.125% olaquindox antibiotics was 25.30¬±1.74% (R0), Promix 0.2% probiotic was 25.56±1.39% (R1), acidifier Acidtec-401 1% was 27.28±0.98 (R2) and phytobiotics (garlic 0.04%, turmeric and ginger 0.8% each) were 26.38±1.52% (R3). The addition of feed additives in feed can replace the role of antibiotics in feed.

PENGARUH JENIS SUSU TERHADAP SINERESIS, WATER HOLDING CAPACITY, DAN VISKOSITAS KEFIR DENGAN STARTER KEFIR GRAIN Berlianti, Desi; Sumarmono, Juni; Rahardjo, Agustinus Hantoro Djoko
ANGON: Journal of Animal Science and Technology Vol 4 No 1 (2022): JURNAL ANGON
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

Background. The study aims to determine the effect of the use of various types of milk on syneresis, water holding capacity and viscosity of kefir. Materials and methods. The materials used were 2 liters of fresh cow's milk, 2 liters of low fat milk, 2 liters of full fat milk, 2 liters of fresh goat's milk, 2 liters of mixed milk and kefir grains (2% per 1 liter of milk). (CRD) and data analysis using ANOVA which was carried out by further testing using the BNJ follow-up test. Completely Randomized Design consisting of 5 treatments and 4 replications, each replication using 500 ml of milk. Different treatments using milk using kefir grain starter included P1 (cow's milk). fresh), P2 (full fat commercial milk), P3 (low fat commercial milk), P4 (fresh goat's milk) and P5 (a mixture of fresh cow's milk and fresh goat's milk). Results. The results of the analysis of variance showed that there was a very significant effect (P<0, 01) on the value of syneresis, water holding capacity and viscosity of kefir. Conclusion. The average result of the research obtained that the syneresis of kefir ranged from 29,005-64,345%, WHC ranged from 36-89,45%, and viscosity ranged from 6 7.7-422.15 cP. It was concluded that kefir produced using various types of milk using a kefir grain starter resulted in different syneresis, water holding capacity and viscosity. Fullfat milk produces the best quality kefir and fresh cow's milk produces low quality kefir.

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Editorial Address Fakultas Peternakan Universitas Jenderal Soedirman R 108 Jl. Dr. Soeparno No 60, Karangwangkal, Purwokerto Utara. Banyumas. Kode Pos 53123

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Contact Name
Hermawan Setyo Widodo

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hsw@unsoed.ac.id

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angon.unsoed@gmail.com

Editorial Address
Fakultas Peternakan Universitas Jenderal Soedirman R 108 Jl. Dr. Soeparno No 60, Karangwangkal, Purwokerto Utara. Banyumas. Kode Pos 53123

Location
Kab. banyumas,

Jawa tengah

INDONESIA