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Jurnal Peternakan Integratif
Published by Universitas Sumatera Utara
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Earth & Planetary Sciences
Arjuna Subject : -
Articles 323 Documents
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Comparison of Escherichia coliBacterial ContaminationLevels in Fresh Chicken and Frozen Chicken Meat in Medan City Manurung, Kevin Andreas; Ma'ruf Tafsin; Fuad Hasan; Wahyudi Himawan Sutanto
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20864

Abstract

Chicken meat is one of the animal foods consumed because it contains high nutrients, has a delicious taste and aroma, has a soft texture and is relatively cheap. The research aims to determine the difference in the level of Escherichia coli bacterial contamination in fresh chicken meat and frozen chicken meat in Medan City. The number of samples at traditional markets was 20 samples and the number of samples at frozen chicken stalls was 20 samples. The sampling method used in the research was a survey. Data processing uses the t test and the Mann Whitney test. The research results showed that the number of colonies in traditional markets was greater than the number of colonies in frozen chicken stalls. The Maximum Microbial Contamination Limit (BMCM) of all traditional markets studied all exceeded the BMCM, and the Maximum Bacterial Contamination Limit (BMCM) of all frozen chicken stalls studied did not all exceed the BMCM (SNI 01-7388-2009). The percentage level of Escherichia coli bacterial contamination in traditional markets is 100% and the percentage of bacterial contamination in frozen chicken stalls is 30%. In conclusion meat that comes from frozen chicken stalls is better because it has bacterial contamination below the Maximum Microbial Contamination Limit (BMCM) so it is safer for public consumption than from traditional markets
The Effect of Azolla Flour (Azolla microphylla) in Commercial Ration on the Performance of 75 Days Old KUB Chicken Juli Mutiara Sihombing; Mangonar Lumbantoruan; Partogi Hutapea; Ade Putra Tadeus Siringo-ringo
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20906

Abstract

Research on KUB chickens (Ayam Kampung Unggul Balitbangtan) needs to be conducted to support the progress of livestock farming in the field of poultry livestock production. This study determines the effect of giving Azolla flour in commercial rations on the performance of 75-day-old KUB chickens. The study was conducted at the Animal Biology Laboratory, Faculty of Animal Husbandry, HKBP Nommensen University, Medan in Simalingkar A Village. Pancur Batu District, Deli Serdang Regency. This study was conducted for 75 days. On days 1-7 days, commercial feed was given. At the age of 8-75 days, commercial feed was given and Azolla flour (Azolla microphilla) was added. The design used in the study was a Completely Randomized Design with four treatments and five replications, the research treatment was the comparison of azolla flour with commercial rations given for KUB chicken feed, namely Azolla flour levels of 0%, 2%, 4% and 6%. The research data were analyzed by analysis of variance. The results of the analysis showed that the provision of azolla flour with different treatments did not have a significant effect on ration consumption but had a very significant effect on body weight gain and feed conversion of 75-day-old KUB Chickens with the best treatment, namely P1 (Azolla 2%) with a Daily Body Weight Gain value of 15.81 grams/head/day and a conversion value of 3.01. In conclusion is that application of Azolla flour could  improve KUB body weight gain and conversion.
Nutritional Quality and Total Bacterial Colonies in Goat Milk Yoghurt-Based Ice Cream with the Addition of Salak Pondoh Puree (Salacca Edulis Reinw Batubara, Wan Ramadhani; Nurzainah Ginting; Achmad Sadeli
Jurnal Peternakan Integratif Vol. 13 No. 01 (2025): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v13i01.20911

Abstract

Ice cream is one of products that is widely favored by various groups of people. This study aims to determine and evaluate organoleptic and nutritional properties and determine the total number of bacterial colonies in goat milk yogurt-based ice cream with different concentrations with the addition of salak pondoh puree using a Completely Randomized Design (CRD) with 4 levels of treatment with 5 replications, namely (P): (0 mL; 150 mL; 300 mL; 450 mL). The parameters analyzed included fat content, protein content, total bacterial colonies, organoleptic color, aroma, texture, and taste. The results showed that the addition of salak pondoh puree to goat milk yoghurt-based ice cream can increase organoleptic values in the form of color, aroma, texture, and also color so that it is preferred by panelists. The addition of salak pondoh puree provides fat content, protein content, and total bacterial colonies in goat milk yogurt. In conclusion the addition of salak pondoh puree to goat milk yoghurt-based ice cream is accordance with the standards so that it is suitable for consumption.

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