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Jurnal Sains Peternakan
Published by Universitas Kanjuruhan Malang
ISSN : 23557338     EISSN : 25794450     DOI : -
Core Subject : Health, Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Veterinary
Jurnal Sains Peternakan (JSP) is a peer review journal published by the Faculty of Animal Husbandry of Universitas Kanjuruhan Malang, with registered number ISSN 2579-4450 (online), ISSN 2355-7338 (print). JSP aims to publish unpublished scientific research on all aspects of Nutrition and Animal Feed, Animal Production, Animal Reproduction and Breeding, Animal Product Technology, Animal and Socio-Economic and Animal Health aspects. JSP will publish two issues in a year (June and December).
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Articles 231 Documents
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EFFECT OF TIME AND SAVE TEMPERATURE TO THE DIFFERENT QUALITY FRESH CEMENT GOAT BEANS Toriqillah, Muhammad
Jurnal Sains Peternakan Vol 2, No 2 (2014): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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This study aims to determine the semen quality of fresh Goat Beans on the storage temperature of 5oC to save a different time without the use of diluents. The research was conducted at the Laboratory of the Faculty of Animal Husbandry at the University of Malang Kanjuruhan 6 to February 11, 2012. The method used is the method of experiment by using Completely Randomized Design (CRD) factorial. Research materials used were Beans Goat fresh semen. Based on the results showed that the quality of spermatozoa Goat Beans at 5oC temperature with different long shelf without diluents showed a very noticeable difference (P <0.01). On observations of spermatozoa motility and viability of the Goat Beans 5oC temperature either without using a diluents or diluents showed a very noticeable difference (P <0.01). But the observations did not show any abnormality influence the use of diluents (P> 0.01) and no interaction effect between time savings and the use of diluents to the Goat Beans spermatozoa abnormalities (P> 0.01). Conclusions obtained from the results of this study is that the storage of fresh cement goat beans at a temperature of 50C without the use of a diluents having the best quality that can last up to 42 hours old store.Keywords: time, save temperatur, different quality, fresh cement
EFFECT UTILIZATION OF HERBS INGREDIENTS ON CARCASS PERCENTAGE AND RATE (MORTALITY) OF BROILER Gaba, Kristofel Timba
Jurnal Sains Peternakan Vol 3, No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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This research was carried out at conducted from March 25st to April 29th 2014 in Field Laboratory of Animal Husbandry Kanjuruhan University. The purpose of this research was to find out effect of in broiler herbs ingredients on carcass percentage and rate (mortality). The material used for this research were of age 100 unsex strain MB-202P produced PT. Jafta Comfeed Indonesia Tbk. All performance data collected from the experiment were statistically analyzed by using analyzed of variance for a complete randomized design by using four streatmens, namely; (P0 = ration without herbs ingredients, P1 = ration with 10% herbs ingredients, P2 = ration with 15% herbs ingredients, P3 = ration with 20% ingredients plants). Feed and water adlibitum. Every steatment was repeated 4 times, with 5 chicks each. The result showed that herbs ingredients in broiler not have real effect (P>0,05) on carcass percentage. Carcass percentage highest in of P1, P0, P3 and P2 were 80.42%, 79.71%, 78.26% and 76.76%. Average mortality (%) of P2, P1, P0, and P3 were 10,00%, 5,00% P0 and P3 0,00% or no demise. Result analysis showed that streatment no effect (P>0.05) on mortality. It is suggested to use ingredients plants 10% from 1 liter water to improve it’s performance.Keywords:  Herbs Ingredients, Carcass Percentage, Mortality, Broiler
PENGARUH PENGGUNAAN EKSTRAK BUAH JERUK NIPIS (CITRUS AURANTIFOLIA) SEBAGAI KOAGULAN DALAM PEMBUATAN TAHU SUSU TERHADAP KADAR PROTEIN, DERAJAD KEASAMAN DAN MUTU ORGANOLEPTIK Wali, Anastasia
Jurnal Sains Peternakan Vol 1, No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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The purpose of this study was to determine the effect of the use of lemon fruit extract ( Citrus aurantifolia ) as a coagulant in the manufacture know the protein content of milk , the degree of acidity and the quality organoleptik.Hasil Research shows that the use of lemon extract to the addition of 30 ml can be very real effect the protein content of the milk out and have the highest protein yield is 23.52 % , and the addition of 20 ml of the protein content of 22.96 % and 10 ml of the protein content of 17.79 % and the texture of lemon extract 10 ml with a value of 3 , 5 , with a value of 20 ml and 30 ml of 2.7 with a value of 2.1 . The results showed that there is a significant influence ( P < 0.01 ) the protein content of milk and know there is a real effect P < 0.05 in the texture of the curd , and there is no significant influence on the degree of acidity , color , flavor and aroma out of milk . In addition of lemon extract the highest protein content at the level of 30 cc of the number of protein content 23.99 % , so in this study the higher level of lemon extract , the higher the protein content produced . In the know also affect the texture of the real and the average value of the highest preference level at level 10 .Keywords : fresh milk , lemon extract , milk , coagulant , protein , pH , Appearance
EFFECT OF THE USE OF PLAIN YOGURT IN VARIOUS LEVEL PRODUCT QUALITY AS A STARTER ON HOMEMADE YOGURT Kobak, Isai
Jurnal Sains Peternakan Vol 2, No 2 (2014): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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            The study was conducted on December 6, 2013 until January 6, 2014 in Laboratory of the Faculty of Animal Husbandry, University of Malang Kanjuruhan, carried aim of this study was to determine the effect of using plain yogurt as a starter at various levels of product quality homemade yogurt. The material used in this study was fresh milk, skim milk, plain yogurt as a starter, which consists of the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The research method used was a laboratory experiment using a completely randomized design (CRD). Observed variables, namely pH, protein content and organoleptic quality ifthe translating  treatment effect then proceed with the LSD test. repeated 3 times. The investigations P1 treatment +100 ml milk plain yogurt milk P2 tratment +150 ml milk plain yogurt milk. P3 tratment +200 ml milk plain yogurt milk yogurt plain. The results showed that treatment research that P1 (100 ml) P2 (150 ml) and P3 (200 ml) using plain yogurt as a starter no effect (P> 0.05) on the pH content. Level starter 100, 150, 200 ml, yielding average values of 4.33 and 4.00 pH 4.67, at room temperature. and there is no effect (p> 0,05) the protein content and protein content and organoleptic average of 4.18% 4.21% and 4.24%.Keywords: yogurt , plain , homemade yogurt Starter 
PENGARUH TINGKAT SUHU PEMANASAN PADA BERBAGAI STRAIN AYAM PETELUR YANG BERBEDA TERHADAP PROFIL FRAKSI PROTEIN TELUR DENGAN MENGGUNAKAN SDS – PAGE (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis ) Juniarto, Muhammad Deny
Jurnal Sains Peternakan Vol 1, No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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The research had been conducted at August 2011 in Biology Molecular Laboratory of Mathematic and Natural Science Faculty and Central Laboratory of Brawijaya State University. The aim of the research was to know whole eggprotein characteristic of hen eggs from diferent strain and influence of heating temperature to the change of protein characteristic. The material of the research was infertile eggs from different strain breeds namely Lohman hen egg, Hubbardhen egg and Isa Brown hen egg. The used method analytical study such as experiment of several treatment effect. The treatment were: control (P0) unheated egg; the first treatment (P1) egg heated at 63 ºC, the second treatment (P2) egg heated at 100 ºC. The variable measured was protein characteristic. The ovalbumin is a heat stable protein which that detected as thiny band after heating treatment up to 100 ºC. The characterized protein band of eggs yolk was Apo LDL, pd-LDL, α-phosvitin, vitelin major, phosvitin minor, and vitelin minor. The Lohman hen egg is almost detected all kinds of protein.Key words: protein characteristic, strains hen egg, whole egg.
EFFECT OF USING FERMENTED PALM KARNEL CAKE EXTRACT IN BROILER COMPLETE FEED COMBINED WITH MORINDA CITRIFOLIA DRINKING WATER ON FEED INTAKE, BODY WEIGHT GAIN, FEED CONVERTION AND FEED EFFICIENCY
Jurnal Sains Peternakan Vol 2, No 2 (2014): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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The aim of this research was to know the effect of using effect of using fermented palm kernel cake extract in broiler complete feed combined with morinda citrifolia drinking water on feed intake, body weight gain, feed conversion and feed efficiency. Material used in this study include cattle, cages, equipment and feed. Animals used in this study were 96 unsex strains of broiler MB-202P produced by PT. Japfa Comfeed Indonesia Tbk.The feed is a complete feed products by PT. Japfa Comfeed, Tbk. Method used was experiment. The trarment arranged with complitly random design eight treatment 4x2 factorial. Each experimental unit consist of four broiler. Which coupled with the treatment in the form of fermented products as much as 0%, 10%, 20%, and 30%. Result of this search shown that there was no significant on feed intake (P>0.05), no significant on fermented (P>0.05), no significant on interaction morinda citrifolia fermented (P>0.05). no significant on body weight gain on interaction morinda citrifolia fermented (P>0.05), no significant on feed conversion on factor morinda citrifolia fermented (P>0.05), no significant on feed efficiency on factor morinda citrifolia, no significant on feed efficiency on interaction morinda citrifolia (P>0.05). Significant on body weight gain on factor morinda citrifolai (P<0.05), very significant on factor fermented (P<0.01), very significant on feed convertion on factor femented (P<0.01), very significant on feed efficiency on factor fermented (P<0.01). It is suggested to incerese level fermented palm cernel cake and morrinda citrifolia extract in broiler.Keywords : Broiler, palm carnel cake, cassava waste, morinda citifolia, feed intake, body weight gain, feed convertion, feed efficiency 
EFFECT USING MIXED OF EXTRACT HERBS ON FEED CONSUMPTION, BODY WEIGHT GAIN AND FEED CONVERSION OF BROILER Pea Mole, Yoseph E
Jurnal Sains Peternakan Vol 3, No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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The aim of  this research was to know effect using mixed of extract herbs on feed consumption, body weight gain, and feed conversion of broiler. 80 DOC strain MB-202 was arrange on complete randome design, 4 treatment, 4 replicated, The treatment were: 0%,10%,15%, and 20% herbs mixed wich given on drinking water. Herbs mixed include: ginger, garlic, turmeric, betel, ginger (Curcuma xanthorrhiza). Mixed herbs fermented with EM4 for two weeks. Basal feed was complete feed wich given ad libitum.  Result of this research shown that there was significant effect using mixed of extract herbs on feed consumption (P<0.05), while there was no significant effect on body weight gain and feed conversion. Feed consumption (g/bird) of P1, P0, P3 and P2 were 3.572,70 g, 3.493,95 g, 3.445,35 g and 3.138,40 g respectively. Average body weight gain (g/bird) of P1, P0, P3 and P2 were 1.866,5 g, 1.855,475 g, 1.763,75 g, and 1.663,25 g respectively. It could be concluded that using 10 % mixed of extract herbal give the best performance of broiler.Keywords: Herbs, broiler, organic farming 
PENGARUH PENAMBAHAN EMULSIFIER PADA BERBAGAI LEVEL TERHADAP KUALITAS PRODUK HOME MADE YOGURT YANG MENGGUNAKAN YOGURT PLAIN SEBAGAI STARTER Satria, Heppi Kurniadi
Jurnal Sains Peternakan Vol 1, No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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           Research carried out in an integrated laboratory Kanjuruhan University of Malang , on 22-23 December 2013 . The purpose of this study was conducted to determine the effect of adding an emulsifier to the various levels of product quality home made yogurt using plain yogurt as a starter . The material used in this study were fresh cows milk , skim milk powder , plain yogurt as a starter , emulsifier Carboxymethylcellulose. The method used was a laboratory experiment using a completely randomized design ( CRD ) with 3 treatments and each repeated 3 times . The treatment used is the level of emulsifier 3 g , 6 g , 9 g of ½ liter of milk with a 24- hour incubation period . Observed variables include pH , protein content , organoleptic quality ( color , texture , aroma and flavor ) yogurt. Based on the results of this study concluded that the addition of an emulsifier at different levels of effect on the crude protein content of home made yogurt products that use plain yogurt as a starter . The highest level P>0,05 on the use of emulsifiers 9 g of 4.27 % . The addition of emulsifiers at various levels had no effect on pH and organoleptic quality of the products that use home made yogurt plain yogurt as a starter . Key word: yogurt, emulsifier, yogurt plain, home made, starter
THE EFFECT OF DIFFERENT FEED PROCESSING TO DECREASED LEVELS OF HCN ON CASSAVA LEAVES FOR RUMINANT FEEDS Wenda, Kalinus
Jurnal Sains Peternakan Vol 2, No 2 (2014): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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This study was aims to determine the effect of different feed processing to decreased levels HCN content of cassava leaves for feeding ruminants. This research was conducted in the Laboratory of the Animal Husbandry Faculty of integrated farm Kanjuruhan University Malang on 1 to 15 November 2013. The materials used cassava leaves and cassavas. Methods used completely randomized (RAL). Each treatment was repeated 3 times, if there was different in test followed by least significant different (LSD). The variables measured were decreased levels of HCN of cassava leaves.The results showed that the effect of feed proccesing highly significant to decrease in HCN content (p<0,01). The decreased in HCN content to the highest in treatment p3 is 33.34%.Based on the results on the study concluded that the treatment cassava leaves gave best results indecreased of HCN content. So it is advisable to introduce the fermentation of cassava leaves to improve the quality of animal feed.Keyword : HCN, feed processing, cassava, ruminant feed
THE ESTIMATION OF CARCASS WEIGHT AND CARCASS PERCENTAGE BASED ON BODY WEIGHT OF MALE KACANG GOAT IN VARIOUS AGE AT SUKUN ABATTOIR OF MALANG Al Isa, Riski Yusuf
Jurnal Sains Peternakan Vol 3, No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Universitas Kanjuruhan Malang

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The purpose of this study was to determine the prediction of carcass weight and carcass percentage by body weight goat. Methods of data analysis using simple linear regression and correlation coefficients least Square simple linear. From the research, the average weight of each kacang age male goat as follows PI1 = 16.41 ± 2.02: PI2 = 17.92 ± 1.82: PI3 = 20.35 ± 2.56: PI4 = 24.82 ± 4.20. While the regression equation between body weight with kacang male goat carcass weight PI1 y = 0.92 + 0.47: PI2 y = 0.20 + 0.45: PI3 y = 0.95 + 0.49: PI4 y = 1.23 + 0.51. while the regression equation between body weight with kacang male goat carcass percentage PI1  y = 36.59 + 0.31: PI2  y = 43.31 + 0.06: PI3 y = 40.33 + 0.22: PI4 y = 41.33 + 0.19. The regression equation above results indicate the existence of a positive relationship is highly significant (t  > t table 0.01)By looking at the regression equation it can be concluded that the percentage of carcass and  weight can be estimated based on the weight of goat pieces, each increase of 1 kg body weight will be followed by an increase in carcass weight and carcass percentage. Carcass weight and carcass percentage can be estimated based on the weight of intersection, every body weight increase will be followed by an increase in carcass weight and carcass percentage. It is recommended that the weighing of livestock, to obtain estimates of carcass weight and percentage by weight of intersection.Keywords : Carcass weight, Carcass percentage, Cut weight, Various ages

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