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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 JSP aims to publish unpublished scientific research on all aspects of Nutrition and Animal Feed, Animal Production, Animal Reproduction and Breeding, Animal Product Technology, Animal and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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PENGARUH PENGGUNAAN EKSTRAK BUAH JERUK NIPIS (CITRUS AURANTIFOLIA) SEBAGAI KOAGULAN DALAM PEMBUATAN TAHU SUSU TERHADAP KADAR PROTEIN, DERAJAD KEASAMAN DAN MUTU ORGANOLEPTIK Anastasia Wali
Jurnal Sains Peternakan Vol 1 No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v1i2.347

Abstract

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
PENGARUH PENGGUNAAN FERMENTASI CAMPURAN BUNGKIL INTI SAWIT DAN ONGGOK DALAM PAKAN FORMULASI PADA AYAM PEDAGING DENGAN PENAMBAHAN MENGKUDU TERHADAP KONSUMSI PAKAN, PERTAMBAHAN BOBOT BADAN, KONVERSI PAKAN DAN EFISIENSI PENGGUNAAN PAKAN Debi Jondani
Jurnal Sains Peternakan Vol 1 No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v1i2.348

Abstract

The aim of this reserch was to know the effect of adding fermentation of cassava waste and palm carnel cake which is adding with extract Morinda Citrifolia  in formulation feed of broiler  to feed consumption ,body weight gain,  feed conversion, and efficiency  of feed using. Materials were used in this reserch are 96 broiler chickens  unsexed  which is produced by PT Japfa Compeed Indonesia tbk. Methodology used in this reserch is experiment by using complete  random with 8 treatment, those are P0M0 (feed 100%), P1M0 (feed+10% fermentation ), P2M0 (feed+20% fermentation) P3M0 (feed +30% fermentation ) And by Morinda Citrifolia that is P0M1 (feed + Morinda Citrifolia) P1M1 (feed + morinda citifolianin +10% fermentation) P2M1 (feed + Morinda Cirtifolia +20% fermentation) P3M1 (feed + Morinda Citrifolia +30% fermentation).And  each treatmens are repeared 3 times. Each treatment consis of a chickens. The summary of tonglusion using fermentation of palm core bis and cassava waste in formulation feed to chickens which is combined with extract morinda citifolianin does not give real effect to feed consumption , but give real effect for adding of the chickens weight feed converesion and efficiency in using feed of the chickens. There were no significan effect of using feed consumption, while very significan on body weight gain, feed conversion and feed efficiency. It could be suggested to incerese level fermented palm carnel cake and Morinda Cirtifolia extract in broiler Key words : Fermentation, palm carnel cake, cassava waste, Morinda Citrifolia, and Broiler
PENGARUH PENAMBAHAN EMULSIFIER PADA BERBAGAI LEVEL TERHADAP KUALITAS PRODUK HOME MADE YOGURT YANG MENGGUNAKAN YOGURT PLAIN SEBAGAI STARTER Heppi Kurniadi Satria
Jurnal Sains Peternakan Vol 1 No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v1i2.349

Abstract

           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 cow's 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
ANALISA USAHA PENGGEMUKAN DOMBA DENGAN PAKAN FERMENTASI MILIK BAPAK ZAINAL ARIFIN DI DESA BANDAR KECAMATAN KEDUNGMULYO KABUPATEN JOMBANG Muhammad Zein Solikin
Jurnal Sains Peternakan Vol 1 No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v1i2.350

Abstract

This research executed in husbandry belongs to the Mr. Zainal Arifin in countryside of bandar of subdistrict Kedungmulyo Jombang regency. From date 17 October up to 17 November 2013. Intention of this research is to Analyse the effort fattening sheep with feed fermentated. Method used in this research method of survey that is a data collecting conducted interview to breeder of sheep directly. Base of data obtained tabulation later. Parameter perceived in this research is fixed cost,Erratic Expense, Acceptance, Advantage, Break Event Point and  Elegibility of effort.Result of research show productions cost of equal to Rp. 187.547.625 Acceptance equal to Rp. 231.981.400, advantage equal to Rp. 44.433.775That height of productions cost influenced  by level of expense of buy of feed that is equal to 62,25 %, followed with expense of buy of seed and labour equal to 28,58 % and 0,59 %, this calculations then get Break Event Point of price of Rp, 56,894 Break Event Point production 26,89 / Kg and R/C ratio 1,24 .Through result of this research is iferential that fattening sheep feed fermentated feasible for be continued.Key words : Analyse, Fattening sheep, Feed Fermentated.
PENGARUH PENAMBAHAN SUSU FULL KRIM PADA BERBAGAI LEVEL TERHADAP KUALITAS PRODUK HOMEMADE YOGURT YANG MENGGUNAKAN YOGURT PLAIN SEBAGAI STARTER Markus Goleng
Jurnal Sains Peternakan Vol 1 No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v1i2.351

Abstract

The experiment was conducted at the Laboratory of the Faculty of Animal Husbandry Kanjuruhan University of Malang, on December 6, 2013 to January 6, 2014. The purpose of this study was conducted to determine the effect of full-cream milk at various levels on pH, protein content and organoleptic quality plain yogurt. The method used in laboratory experiments with completely randomized design (RAL). With treatment and 3 respectively each treatment was repeated 3 times. The treatment is done is the addition of full-cream milk with levels of 15 grams, 20 grams and 25 grams. The variables measured were pH, protein content and organoleptic quality. The result showed that the use of full-cream milk levels using plain yogurt as a starter that does not give effect significantly (P >0.05) on the pH of yogurt and organoleptic quality. Based on the analysis of variance showed that the use of full-cream milk levels using plain yogurt as a starter gives a significant influence (P<0.01) in to protein content of yogurt. The conclusion that there is a very real effect on the level of the addition of full-cream milk at various levels provide the highest protein content of 4.96% homemade yogurt products that use plain yogurt as a starter. There was no effect of the addition of full-cream milk at various levels on the pH (degree of acidity) and organoleptic quality homemade yogurt products that use plain yogurt as a starter.Keywords: Full cream, Starter, Yogurt, Homemade Yogurt, Yogurt Plain, Quality
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 ) Muhammad Deny Juniarto
Jurnal Sains Peternakan Vol 1 No 2 (2013): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v1i2.353

Abstract

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.
THE ESTIMATION OF CARCASS WEIGHT AND CARCASS PERCENTAGE BASED ON BODY WEIGHT OF MALE KACANG GOAT IN VARIOUS AGE AT SUKUN ABATTOIR OF MALANG Riski Yusuf Al Isa
Jurnal Sains Peternakan Vol 3 No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v3i1.748

Abstract

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
EFFECT OF ARTIFICIAL INSEMINATION TIME USING LIQUID SPERM TOWARD SUCCESS PREGNANCY LEVEL THIN TAIL SHEEP Hasan Fadli
Jurnal Sains Peternakan Vol 3 No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v3i1.749

Abstract

The purpose of this study was to determine effect of artificial insemination time using liquid sperm toward success pregnancy level thin tail sheep. This research was carried out on 11 October to 11 November 2013, in Mr. Zainal Arifin animal husbandry the village of Dusun Bandar Bandar Kedungmulyo District of Jombang. The experimental design used was a completely randomized design ( CRD ) with 3 treatments and 6 replications . Treatment is given P1: 12 hours of artificial insemination after estrus signs appear; P2 : 24 hours of artificial insemination after estrus signs appear; P3 : 36 hours of artificial insemination after estrus signs appear. The results of the study were obtained P1 with insemination treatment at 12 hours after the first sign of lust has significant opportunity in comparison with P2 and P3, which is in line with research conducted Mustafa (2005 ) Artificial insemination is done 12 hours after the appearance of signs Symptoms of lust. Because ovulation occurs 24-30 hours in sheep at the commencement of lust. So the time is right for insemination is between 12-18 hours after symptoms appear lust.Keyword: Artificial Insemination, Liquid Sperm, Pregnancy Level
EFFECT OF USING FERMENTATION PALM CORE PALM CARNEL CAKE AND CASSAVA WASTE IN FORMULATION FEED TO BROILER WHICH IS ADDING WITH EXTRACT Morinda Citrifolia FOR FEED CONSUMPTION,OF BODY WEIGHT GAIN, FEED CONVERSION AND FEED EFFICIENCY Debi Jondani
Jurnal Sains Peternakan Vol 3 No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v3i1.750

Abstract

The aim of this research was to know the effect of adding fermentation of cassava waste and palm carnel cake which is adding with extract Morinda Citrifolia  in formulation feed of broiler  to feed consumption ,body weight gain,  feed conversion, and efficiency  of feed using. Materials were used in this reserch are 96 broiler chickens  unsexed  which is produced by PT Japfa Comfeed Indonesia tbk. Methodology used in this reserch is experiment by using complete  random with 8 treatment, those are P0M0 (feed 100%), P1M0 (feed+10% fermentation ), P2M0 (feed+20% fermentation) P3M0 (feed +30% fermentation ) And by Morinda Citrifolia that is P0M1 (feed + Morinda Citrifolia) P1M1 (feed + morinda citifolianin +10% fermentation) P2M1 (feed + Morinda Cirtifolia +20% fermentation) P3M1 (feed + Morinda Citrifolia +30% fermentation) and each treatments are repeared 3 times. Each treatment consist of a chickens. The summary of tonglusion using fermentation of palm core bis, and cassava waste in formulation feed to chickens which is combined with extract Morinda Citifolianin does not give real effect to feed consumption, but give real effect for adding of the chickens weight feed converesion and efficiency in using feed of the chickens. There were no significant effect of using feed consumption, while very significant on body weight gain, feed conversion, and feed efficiency. It could be suggested to increase level fermented palm carnel cake and Morinda Cirtifolia extract in broilerKeywords: Fermentation, palm carnel cake, cassava waste, Morinda Citrifolia, and Broiler
EFFECT UTILIZATION OF HERBS INGREDIENTS ON CARCASS PERCENTAGE AND RATE (MORTALITY) OF BROILER Kristofel Timba Gaba
Jurnal Sains Peternakan Vol 3 No 1 (2015): JURNAL SAINS PETERNAKAN
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v3i1.751

Abstract

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

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