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Jurnal Peternakan Indonesia

JPI
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Published by Universitas Andalas

ISSN : 19071760 EISSN : 24606626 DOI : -

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Jurnal Peternakan Indonesia (JPI) "Indonesian Journal of Animal Science". Jurnal Peternakan Indonesia (JPI) diterbitkan oleh Fakultas Peternakan Universitas Andalas, sebagai media publikasi hasil penelitian, pengkajian dan pendalaman literatur tentang ilmu pengetahuan dan teknologi di bidang peternakan dan kehewanan. JPI diterbitkan untuk menyempurnakan dan melanjutkan Jurnal Peternakan dan Lingkungan (JPL) yang telah ada semenjak bulan Oktober 1994. JPI diterbitkan tiga kali dalam setahun pada bulan Februari, Juni dan Oktober. Tulisan/karya ilmiah yang diterima belum pernah dipublikasikan atau tidak sedang dipertimbangkan untuk dipublikasikan di jurnal lain.

Arjuna Subject : -

Articles 552 Documents

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Characteristic of the Three Pig Keeping Systems on Performance of Small-Scale Pig Farmers at Manokwari, West Papua D.A. Iyai; S.Y. Randa
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 2 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.2.83-91.2011

Pig keeping systems consisted of extensive, semi-intensive and intensive systems were studied to seek its performances on pigs and small-scale pig farmers. From six districts and 15 villages, 50 respondents were chosen. Characteristic of farmers and pig keeping systems were studied. Animal number used were 355 tails for measuring pig variables consisted of body weight, reproduction and herd size. Labor and experience were varied among the three pig keeping systems (P<0.05). Animal herd, farrowing rate, suckling piglet number and its body weight, weaned body weight and adult body weight were differ significantly (P<0.05) particularly on semi-penned pig keeping. Pig production efficiency and pig production productivity used as qualitative characteristic were not drawing animal efficiency and producivity.

Beberapa Parameter Biokimia Darah Ayam Ras Petelur Fase Grower dan Layer dalam Lingkungan “Upper Zonathermoneutral” A. Mushawwir; D. Latipudin
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 3 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.3.191-198.2011

Twenty grower and laying hens housed indoors in individual cages were used to explore the profile to some biochemistry parameters on grower and laying hens in upper zonathermoneutral (average: 31.5oC). This study was conducted in poultry housing at CV. Pamulihan Farm Kuningan, Jawa Barat, for two months. Blood samples free protein were used to determined glucose, blood plasma for cholesterol, and blood serum were used to determined albumin, globulin and protein total. Biochemistry Parameters in this study were analyzed by spectrophotometer technique. Results of this study indicated that there were significantly effect of temperature on the albumin, globulin, total protein, and glucose. This results has been proved to be a good indicator for predicting heat stressed in laying hens. Based on this results of study, it may be a consideration for a good feed strategy to laying hens in upper zonathermoneutral.

Efektifitas Dadih Susu Sapi Mutan Lactococcus lactis terhadap Kanker Pada Mencit yang Diinduksi Benzo[e]piren Indri Juliyarsi
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 11, No 1 (2006): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

The aims of the present research were to study the effectiveness of fermented buffalo milk (dadih) to control cancer diseases by mice. The research was initiated by preparing dadih fermented with Lactococcus lactis mutant (Dadih SML). The dadih SML product was firstly tested for their toxic potent by using shrimp juvenile (prawn larva of Arthemia Leach Salina) according to method of Brine Shrimp to define the activity of anticarcinogenic potent of dadih. Dadih SML assesses LC50 of 357.7252 g/ml. It means that dadih SML could pursue cancer. Dadih SML was then tested to 18 female mice (Mus musculus) which have been treated with carcinogenic compound of benzoepiren. Dadih SML was offered to mice in three doses: 70 mg/20 BB g, 126 mg/20 BB g and 210 mg/20 BB g. As positive control was used nisin in two doses: 14.4 mg/20 BB g and 4.2 mg/20 BB g and negative control was distilled water by 0.4 ml/20 BB g. The animals were induced for 10 days by benzoepiren 0.3 mg/20 BB g, and followed for 15 days by tested compound. The results showed that dadih SML with doses of 210 mg/20 BB g could effectively encounter cancer bump volume 72,513 % where heavy change of body and also result of autopsy show normally.

Penggunaan Ampas Sagu Ampas Tahu Fermentasi dengan Monascus purpureus dalam Ransum Terhadap Performa Puyuh Petelur S.A. Latif; Nuraini Nuraini; Mirzah Mirzah; A. Djulardi
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 2 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

The aim of this research is to know the effect of utilization of combination sago rotb waste and tofu waste fermented by Monascus purpureus in egg quail (Coturnix-coturnix japonica) ration on their egg performance. About 200 quails were used in completely randomized design with 4 treatments (0.5%; 10% and 15%) of different level of combination sago rotb waste and tofu waste fermented in ration, and each treatment are replicated for 5 times. Ration are arranged iso protein (20%) and iso calory (2,800 kcal/kg). The parameters are: egg production, egg weigth and body weight. The result showed that the utilization of combination of sago rotb and tofu waste fermented by Monascus purpureus was not affected egg quail performance significantly (P>0.05). Inconclusion, the utilization of combination sago rotb waste and tofu waste fermented by Monascus purpureus until 15% in quail ration increased egg production with quail day scoring 80%, egg weight is 9.70 g/egg, and body weight is 56.12 g/quail.

Penampilan dan Kualitas Telur Puyuh yang Diberi Pakan Mengandung Produk Fermentasi dengan Neurospora crassa Nuraini Nuraini; Sabrina Sabrina; S.A. Latif
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 3 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.3.234-240.2011

An experiment was conducted to determine the effect of feeding products fermented by Neurospora crassa on quail performances and egg quality. 200 quail layers were randomly allocated into 20 pens. This experiment was arranged in a completely randomized design (CRD) with four dietary treatments: 0%, 3%, 6%, 9% and 12% product fermented by Neurospora crassa in the diets and four replications. Variable measured were feed comsumption, egg production, feed conversion, egg cholesterol and egg yolk colour. Data were analized by CRD and Duncan Multiple Range Test (DMRT). Results of the experiment indicated that feed comsumption, egg production, feed conversion were not affected (P>0.05) but egg cholesterol and egg yolk colour were affected (P<0.01) by using product fermented in the diets for quails. Results of Duncant Multiple Range Test indicated that egg cholesterol in E treatment (used 12% products fermented) was the lowest than other treatment, but the highest on egg yolk colour . The conclusion of the experiment that up to 12% products fermented by Neurospora crassa can be used in the diet of quail and can increase the quality of quail egg (egg low cholesterol).

Pengaruh Substitusi Tepung Ketan dengan Pati Sagu terhadap Kadar Air, Konsistensi dan Sifat Oragonoleptik Dodol Susu Dj. Rodisi; I. Suryo; S. Iswanto
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 11, No 1 (2006): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

The objective of this research was to study the effect of substitution of sticky rice flour with sago flour on the quality of milk sweet pastry. As treatments, the sticky rice flour was substituted with 5 levels of sago flour: 0, 25, 50, 75 and 100 %. Each treatment consisted of 3 replicates. Parameter measured included: moisture content, consistency and organolptic characters. Data were statistically analyzed by variance analysis in randomized block design (RBD) and followed with Duncan’s Multiple Range test. The results showed that the use of sago flour in different levels gave highly significant effect (P<0.01) on moisture content, consistency and texture of pastry. Subtitution of sticky rice flour by 50 % of sago flour produced the best quality of pastry.

Evaluasi Total Koloni Bakteri dan Cita Rasa Telur Asin dengan Perlakuan Perendaman Ekstrak Kulit Bawang (Allium ascalonicum) D. Novia; I. Juliyarsi; P. Andalusia
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 2 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.2.92-98.2011

Onion skin is a waste of agricultural products rich with tannin content. The purpose of this study is to determine the effect of soaking salted eggs with the extraction of onion skin (Allium ascalonicum) for water content, pH, bacteria colony, and organoleptic of salted eggs . 200 grains of Anas javanicus eggs duck, 5000 g of brick powder, 1000 g of salt and 2800 g of onion skin were used in this experiment. The experiment was designed in a randomized block design (RBD) with 5 different treatments of soaking salted eggs time in onion extraction, and four different groups of duck eggs as replicates. The treatments of soaking salted eggs in extraction of union skin were control (K); soaking one day (1H); immersion for three days (3H); immersion for 5 days (5H); immersion for 7 days (7H). Variables measured were water content, pH, bacteria colony, and organoleptic of salted eggs product. The results showed that there was no effect of the time of soaking on water content and pH of salted duck egg, while it affect the total bacteria colony and organoleptic significantly. It was concluded that one day of immersion is the best immersion for making salted eggs.

Pengaruh Penambahan Lisin dalam Ransum terhadap Berat Hidup, Karkas dan Potongan Karkas Ayam Kampung A. Yuniza; Nuraini Nuraini; S. Hafiz
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 3 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.13.3.199-204.2011

Standard of nutrient requirements especially amino acid requirements in kampung chicken’s diet was not known yet. Therefore, until now formulation of kampung chicken’s diet still refferenced to nutrient requirements of laying hen. Usualy formulation of kampung chicken was based on protein and metabolizable energy requirement only, without considering about it’s balances of amino acids. Amino acids that usualy deficiency in diet were lysine and methionine. Because, study about amino acid requirement of kampung chicken was limited, so this research was conducted to study effect the suplementation of lysine in kampung chicken diet on body weight, carcass, and carcass quarter of kampung chicken (thigh and breast quarter yield). The experiment was designed by using randomized completely design with 5 treatments of supplementation of lysine (A = 0 % as a control, B = 0.15%, C = 0.30%, D = 0.45%, and E = 0.60%) in diet which crude protein content 14.5% and 2900 kkal/kg ME with 4 replications. Parameters were: body weight, carcass weight, percentage of carcass, thigh weight, breast weight, percentage of thigh, and percentage of breast of kampung chickens. The results showed that suplementation of lysine in diet highly significant (P<0.01) increased the body weight, carcas weight, thigh weight and breast weight. Suplementation of lysine in diet also significant (P<0.05) increased the percentage of breast, but not significant (P>0.05) on persentage of carcas and percentage of thigh. Levels supplementation of lysine bigger than 0.15% in diet (C = 0.30%, D = 0.45%, and E = 0.60%) gave the same effect as at level 0.15%. It concluded, the level of lysine supplementation in kampung chicken diet recomended was 0.15%. Therefor it was known that requirement lysine for kampung chicken on growth periode was 0.77%.

Penanganan Pascapanen dan Kualitas Jagung sebagai Bahan Pakan di Kabupaten Pasaman Barat Khalil Khalil; S. Anwar
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 11, No 1 (2006): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

A rapid survey was carried out to study the quality of corn produced by farmers in relation to post harvest practices in West Pasaman district. Twenty-six corn farmers, which were located in two sub districts of Kinali and Luhak Nan Duo, were selected and interviewed. Data and information collected including: farm size, farming and post harvest practices, quality of product and marketing. During the survey, samples of corn were collected and then analyzed for moisture, protein and crude fiber content, the rate of corn contaminated by fungi and contaminants. The corn contained crude protein and fiber in normal level of 11.8 % and 2,5 %, respectively. The moisture content was however found relatively high of 21.3 % in average and about 34 % of corn contaminated by fungi. Mainly insufficient handling and drying after harvesting caused the poor quality.

Pengaruh Pengukusan Terhadap Kualitas Protein Limbah Udang Yang Telah Direndam Dengan Filtrat Abu Sekam Mirzah Mirzah
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 11, No 2 (2006): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

The use of shrimp head wastes, the by product of shrimp processing, for feedstuff was limited by their protein quality and the present of chitin. The experiment was conducted to examine the effect of steam heat treatments of soaked shrimp head wastes on their protein quality and chitin content. Shrimp heads wastes were first soaked with 10 % of dusk rice husk solution for 48 hours to produce soaked shrimp heads wastes (SHW) product. The SHW product was then treated with steam heat for different periods of 15, 30, 45 and 60 minutes. Parameters measured included crude protein, amino acid, chitin content and protein digestibility. The data were statistically analysis in Completely Randomized Design of 6 x 3. The results showed that steam heat treatment reduced significantly (P<0.01) crude protein and chitin contents of SHW, but digestibility of crude protein (in-vitro) were increased (P<0.01) with increasing length of steam heat. Concentration of amino acid of SHW was decreased with increasing length of steam heat. Based on comparative cost analysis and their nutritive values the best product was found by SHW treated for 45 min with steam heat.The use of shrimp head wastes, the by product of shrimp processing, for feedstuff waslimited by their protein quality and the present of chitin. The experiment was conductedto examine the effect of steam heat treatments of soaked shrimp head wastes on theirprotein quality and chitin content. Shrimp heads wastes were first soaked with 10 % ofdusk rice husk solution for 48 hours to produce soaked shrimp heads wastes (SHW)product. The SHW product was then treated with steam heat for different periods of 15,30, 45 and 60 minutes. Parameters measured included crude protein, amino acid, chitincontent and protein digestibility. The data were statistically analysis in CompletelyRandomized Design of 6 x 3. The results showed that steam heat treatment reducedsignificantly (P<0.01) crude protein and chitin contents of SHW, but digestibility of crudeprotein (in-vitro) were increased (P<0.01) with increasing length of steam heat.Concentration of amino acid of SHW was decreased with increasing length of steam heat.Based on comparative cost analysis and their nutritive values the best product was foundby SHW treated for 45 min with steam heat.

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