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INDONESIA
Aves : Jurnal Ilmu Peternakan
Published by Universitas Islam Balitar Blitar
ISSN : 19071914     EISSN : 25034251     DOI : https://doi.org/10.35457/aves
Core Subject : Economy, Science, Agriculture, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Immunology & microbiology
The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of Animal Production and Nutrition . This journal particularly focuses on : 1. Animal Production, 2. Animal Nutrition, 3. Livestock yield technology, 4. Socio economic Livestock
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 99 Documents
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EVALUASI REPRODUKSI INDUK SAPI POTONG LIMOSIN DENGAN SISTEM PERKAWINAN INSEMINASI BUATAN (STUDI LAPANG DI KELURAHAN KLAMPOK KECAMATAN SANANWETAN KOTA BLITAR Muhammad Hamzah; Nita opi ari kustanti; Risma Novela Esti
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 1 (2020): Juni 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i1.1488

Abstract

The aim of this study was to determine reproductive evaluation of Limosin beef cattle by using artificial insemination mating systems located in Klampok Village, Sananwetan District, Blitar City. The results of the study, mean service value per conception (SC) which has a result of 1.55. The mean conception rate (CR) score was 55.5%. The average value of Days Open (DO) has a yield of 123.5 days. The mean value of the Calving Interval (CI) is 372.5 days. The conclusion of this study is the evaluation of the reproduction of Limosin beef cattle using the artificial insemination mating system in Klampok Village, Sananwetan District, Blitar City produces good values ​​including the Value of Service per Conception (S / C), Days Open (DO), Clving Interval (CI) while Conception speed value is still low below the average range.
UJI ORGANOLEPTIK NUGGET DAGING SAPI DENGAN PENAMBAHAN TEPUNG DAUN KELOR M. Aan Lutfi Hadiansyah; Nita opi ari kustanti; Resti Yuliana Rahmawati
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 1 (2020): Juni 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i1.1489

Abstract

The main reason of this study was to determine the organoleptic test of beef nuggets with the addition of Moringa leaf flour. The questionnaire was taken at the Balitar Islamic University. Selection of respondents, namely selecting students who are currently studying to be respondents. The method of analysis uses the ANOVA method and the scoring system uses the hedodonic test method, where "1" is the lowest point and "5" is the highest point that can be obtained by each variable, and uses index calculations or assessment intervals. from the hedodonic method to put the final category at the end of the analysis. From the results of the analysis using the ANOVA method and the DMRT further test, the following results were obtained, with the ANOVA method all parameters showed the results of ƒcount> table 5%, while with the DMRT method all parameters showed that the results of P1 and P2 were not significantly different, except the aroma showed results P0, P1 and P2 is not significantly different. The conclusion of this organoleptic test is the color parameter 3.1333333 (greenish white), aroma 3.1666667 (typical nuggets), taste 3.5666667 (delicious), texture 3.6333333 (chewy) and preference 3.6333333 (like), seen from the five parameters that indicate nuggets are well received by examiners, then for the best treatment is P1 (addition of 2% Moringa leaves)
ANALISA TINGKAT KEPUASAN PETANI PETERNAK KAMBING POTONG TERHADAP ASPEK AGRIBISNIS GAPOKTAN AGRO MANDIRI DI KECAMATAN PONGGOK KABUPATEN BLITAR Oryza Septian Hananditya; Edya Moelia Moeis; Agustina Widyasworo
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 1 (2020): Juni 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i1.1491

Abstract

The main reasons of this observations is to know how much satisfied beef goat farmers can got about combined farmer groups agricultural aspect that their settle on to fulfil their needed. This observations did on Ponggok Sub-District. Selecting the responden using surfeited sampling. Analysis method using method called IPA (Importance Performance Analysis) cartesius diagram and scoring system using likert scale method, and using index calculating or interval scoring from likert method to put final category in the end of analysis The answer from satisfied agricultural aspect analysis using likert method and IPA method cartesius diagram is. Using index calculating Ponggok Sub-District got 379 Point which means got standart high category. IPA method Ponggok Sub-District got 1 variable to work with that is affiliations mediators in farming service with outside group authority and 6 other variable can be increased or just stay still. The conclusions from the observations is, Ponggok Sub-District got standart high category and needed to increasing the affiliations in farming service with outside group authority variables
KARAKTERISTIK PETERNAK TERHADAP KEMAMPUAN BETERNAK SAPI POTONG DI KELURAHAN KLAMPOK KECAMATAN SANANWETAN KOTA BLITAR Achmad Sambodo; Agustina Widyasworo; Resti Yuliana Rahmawati
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 1 (2020): Juni 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i1.1492

Abstract

This study aims to determine the characteristics of breeders with regard to the ability to keep beef cattle in Klampok Village, Sananwetan District, Blitar City. The material in this study concerns beef cattle farms in Klampok sub-district, sananwetan sub-district, Blitar city using quantitative research methods in the form of case studies with 33 farmer respondents. Data collection methods are conducted through surveys, pre-questioned interviews and observation. The results obtained from this study are that the ability to raise beef cattle is appropriate in the category. Breeding experience has a significant effect on the ability to keep beef cattle, as Klampok has had a business for raising beef cattle for a long time, while age and education level have no effect because age and education level in the study area are relative. uniform so that they have no effect, then the number of animal possession has no effect. because the breeders in the Klampok sub-district consider beef cattle only as an afterthought, so it has no significant effect on the ability to keep beef cattle
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa Oleifera) TERHADAP PENAMPILAN PRODUKSI PUYUH FASE LAYER Siwi Pretyka Sari; Alfan Setya Winurdana; Resti Yuliana Rahmawati
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 2 (2020): Desember 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i2.1494

Abstract

The purpose of this study was to determine the effect of Moringa oliefera leaf meal on the performance of quail production including feed consumption and egg production. This study used a layer phase quail with premium strains. The number of quails used was 300 at 34 weeks age. This study used a completely randomized design (CRD) method. Consisting of 4 treatments and 5 replications, where each replication used 15 quails. The treatments used in the study were P0 as a control or without the addition of Moringa leaf flour, P1 1% Moringa leaf flour, P2 2% Moringa leaf flour, P3 3% Moringa leaf flour. This study concluded that the addition of Moringa leaf flour to the ration with a percentage of 3% significantly (P <0.05) increased the FCR value. Egg productivity had no significant effect (P> 0.05) on the addition of Moringa leaf meal with a percentage of 1%, 2%, and 3%.
ANALISIS KELAYAKAN USAHA SAPI PERAH (STUDI LAPANG DI PETERNAKAN BAPAK KHOIRI DESA GLEDUG KECAMATAN SANANKULON KABUPATEN BLITAR) Shela Asperinche; Agustina Widyasworo; Nita opi ari kustanti
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 2 (2020): Desember 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i2.1495

Abstract

The research was carried out at Mr. Khoiri’s farm in Gledug Village, Sanankulon District, Blitar Regency. This study aims to determine the feasibility of the dairy cattle business in Mr. Khoiri’s farm, Gledug Village, Sanankulon District, Blitar Regency. This research material used 30 cows owned by Mr. Khoiri. The method used in this research is a field study, by collecting data, interviewing with a list of questions and observations (observations). The feasibility of Mr. Khoiri’s dairy farming business for three years obtained an B/C value of 0,64 and R/C 1,6. NPV value of Rp. 377.044.328 and IRR of 6,16%. The conclusion that can be drawn based on research is that Mr. Khoiri’s dairy farm bussines is feasible to be developed because the NPV value is > 1 (positive). Value Benefit Cost Rasio, Return Cost Rasio, and Internal Rate Return > 1 (positive).
PENGARUH PENAMBAHAN JUS KULIT PISANG KEPOK (Musa acuminate) TERHADAP KESUKAAN KEEMPUKAN DAN KANDUNGAN PROTEIN TERHADAP RENDANG DAGING SAPI Sofyan Ali Mahmud; Edya Moelia Moeis; Risma Novela Esti
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 2 (2020): Desember 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i2.1496

Abstract

This study aims to determine the effect of adding kepok banana skin juice (Musa Acuminate) on the softness and protein content of beef rendang after cooking. This type of study is experimental with a complete randomized controlled trial (RAL) consisting of 4 treatments 5 times. The treatment used is P0 (0% / 500g meat) as control, P1 (5% / 500g meat), P2 (10% / 500g meat), P3 (15% / 500g meat). The research parameters were the softness of meat and protein after cooking, the data were analyzed using Anova (Variant Analysis) and Duncan further test with 0.05 level. The results of the softness test showed that the addition of kepok banana skin juice (Musa Acuminate) had an effect on the softness with Fhitung greater than Ftabel (3.51> 3.24). the same results produced by protein test analysis results showing Fhitung is larger than Ftabel (34.07> 3.24). Followed by further tests Duncan at the level of 0.05 softness preference test showed that P0, P1, P2 treatment had no real effect, and at P3 treatment there was a significant effect. Further tests of Duncan protein after cooking show that each treatment is very different. It can be concluded that the addition of kepok banana skin juice has a real effect on the tenderness of softness and protein from beef rendang.
EFISIENSI PEMBERIAN ONGGOK TERFERMENTASI Trichoderma viride PADA AYAM KAMPUNG SUPER (Gallus domesticus sp)TERHADAP EFISIENSI PAKAN & IOFC Fani Kurniawan; Alfan Setya Winurdana; Eddy Trijana Sudani
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 2 (2020): Desember 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i2.1497

Abstract

ABSTRACT This study was purposed to determine the influence of the addition of feremented cassava waste by Trichoderma viride fungus towards feed efficiency and IOFC of kampong chicken production. The material used in this research was 120 unit of kampong chicken at the age of 28 days. The given treatments were: 1 feed treatment was 100%. 2 feed treatment was 75% and fermented cassava waste was 25%. 3 feed treatment was 50% and fermented cassava waste was 50%. 4 feed treatment was 25% and fermented cassava waste was 75%. The observed variables were feed efficiency and IOFC. The data were processed using complete random design analysis. If there was a significant difference, Least Significant Different follow-up test will be conducted. The research result showed feed efficiency (P<0.05) and IOFC (P<0.05). The addition of fermented cassava waste in the feed of kampong chicken is no affects the feed efficiency and IOFC.
UJI ORGANOLEPTIK SOSIS DAGING AYAM DENGAN PENAMBAHAN DAUN KELOR Luciana Sari; Agustina Widyasworo; Dhenok Wahyu Lestari
AVES: Jurnal Ilmu Peternakan Vol. 13 No. 2 (2019): Desember 2019
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v13i2.1498

Abstract

The purpose of this study was to determine the organoleptic test of chicken sausage with the addition of Moringa leaves. This research was conducted at the Laboratory of Animal Husbandry, Department of Animal Husbandry of Balitar Islamic University, Blitar, in July 2019. The use of Moringa leaf flour concentration in the study was 0%, 2%, 4%, and 6%, using the Completely Randomized Design (CRD) method consisting of 4 treatments 6 repetitions. The results of this study are that there are very significant differences in color, aroma, taste and texture so that it can be concluded that the addition of Moringa leaf flour has a significant effect on the organoleptic test of chicken sausage with the addition of Moringa leaf flour.
PENGARUH PENAMBAHAN TEPUNG AMPAS TAHU TERHADAP UJI ORGANOLEPTIK NUGGET AYAM Andrian Nuredy; Nita opi ari kustanti; Dhenok Wahyu Lestari
AVES: Jurnal Ilmu Peternakan Vol. 13 No. 2 (2019): Desember 2019
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v13i2.1499

Abstract

This research was conducted in the laboratory of the Faculty of Animal Husbandry at Balitar Islamic University.The purpose of this study is to know the result of the addition of pulp flour tofu to organoleptic test (smell, texture, color and flavor).The benefits of this research is the author hopes can be an input for the reader about chicken nuggets with the addition of pulp flour tofu as a good food, there are animal proteins and vegetable proteins. Increase the value of pulp know as a product of nugget. The material used is a nugget with the addition of pulp flour tofu 0%, 7.5%, 12.5%, and 17.5%. The method used is experimentation, with this study there are variable control and variable experiments as a reference between the initial state and the status of the treatment.The results of this study indicate a very real effect on the smell and taste of chicken nuggets by adding tofu pulp. the preferred odor of nuggets is the P0 treatment (0% tofu waste flour), while the color of the nugget favored by the panelists is the P1 treatment (7.5% tofu waste flour). Significantly different in texture with P0 and P3 (0% and 17.5% tofu pulp) and not significantly different in the color of chicken nuggets with the addition of tofu pulp with the most preferred treatment was P1 (7.5% tofu pulp)

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