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Jurnal Peternakan Tropika
Published by Universitas Udayana
ISSN : jurnaltr     EISSN : 27227286     DOI : https://doi.org/10.24843/JPT
Core Subject : Health,
Veterinary
Jurnal Peternakan Tropika (JPT) was published by the Faculty of Animal Husbandry, Udayana University. Jurnal Peternakan Tropika (JPT) is published regularly, three times a year, in January-April, May-August, and September - December. Jurnal Peternakan Tropika (JPT) summarizes various manuscripts in the field of animal husbandry such as nutrition, production, reproduction, post-harvest (processing and technology) and socio-economic fields of livestock. Open manuscripts for lecturers and researchers related to the field of animal husbandry, and open to S1, S2 and S3 students, by following the rules set by Jurnal Peternakan Tropika (JPT).
Arjuna Subject : Umum - Umum
Articles 718 Documents
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PERFORMA AYAM ISA BROWN UMUR 99-103 MINGGU YANG DIBERI RANSUM KOMERSIAL DENGAN SUPLEMENTASI TEPUNG KULIT KERANG Febryanti F. A.; G. A. M. K. Dewi; I G. Mahardika
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the performance of Isa Brown chicken aged 99-103 weeks who were given a commercial ration with seashell flour supplementation. The Research held in Pesedahan Village, Manggis District, Karangasem, Bali. The design used was a Completely Randomized Design (CRD) with 4 treatments and 5 replications, and each replication used 5 chickens. The treatment given is; layer chickens were given commercial rations without additional seashell flour (A), chickens were given commercial rations and 1% seashell flour (B), chickens were given commercial rations and 2% seashell flour (C), chickens were given commercial rations and 3% seashell flour (D). The variables observed were feed consumption, hen-day production, egg weight, feed conversion and Income Over Feed Cost (IOFC). The results of this study indicate that the administration of 1%, 2%, and 3% shellfish flour in commercial rations gives results that have no significant effect (P> 0.05) on ration consumption, ration consumption, hen-day production, egg weight, conversion ration but out can increased the Income Over Feed Cost (IOFC) compared to control treatment (A). Based on the results of this study it can be concluded that the administration of seashell flour by 1%, 2%, and 3% gives the same results on ration consumption, hen-day production, egg weight and ration conversion but can increase the Income Over Feed Cost. Keywords: performance, Isa Brown, seashell flour
FISIKOKIMIA DAGING PAHA BROILER YANG DIMARINASI DENGAN EKSTRAK DAUN BINAHONG (ANREDERA CORDIOFOLIA (TEN.) STEENIS) Hamdani A.; I. A. Okarini; M. Wirapartha
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh marinasi dengan ekstrak daun binahong terhadap sifat fisikokimia daging paha broiler. Rancangan Acak Lengkap pola faktorial 2x2x2 dengan 3 ulangan. Tiga faktor tersebut adalah faktor pertama recahan thigh dan drumstick; faktor kedua konsentrasi (1% dan 2%) ekstrak daun binahong; faktor ketiga lama marinasi (30 menit dan 60 menit). Ada interaksi nyata kedua faktor (konsentrasi dan lama marinasi) terhadap susut masak, daya ikat air, kadar air dan pH. Ada interaksi nyata ketiga faktor terhadap pH dan kadar air daging. Perlakuan dengan konsentrasi 2% dan lama marinasi 60 menit, nyata menurunkan daya ikat air dan susut masak kedua recahan daging (thigh dan drumstick); nyata meningkatkan pH dan menurunkan kadar air recahan daging thigh; serta nyata menurunkan pH dan meningkatkan kadar air recahan daging drumstick. Kesimpulan: perlakuan terbaik recahan daging drumstick, konsentrasi 2% dan lama marinasi 60 menit. Kata Kunci : fisikokimia, daging paha broiler, marinasi, daun binahong (Anredera cordiofolia (ten) steenis).
SIFAT FISIK, KECERNAAN DAN PRODUK METABOLIT SECARA IN-VITRO DARI BIOSUPLEMEN MENGGUNAKAN BIOKATALIS BAKTERI LIGNOSELULOLITIK Rohman M. F.; I. B. G. Partama; I. M. Mudita
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the physical properties, digestibility, and metabolite products in-vitro of biosupplements using lignocellulolytic bacterial biocatalysts. This study was conducted at the Sesetan Farm and the Laboratory of Animal Nutrition and Forage, Faculty of Animal Husbandry, Udayana University, which was conducted from January to March 2020. The design used was a completely randomized design (CRD) consisting of 6 treatments, namely biosupplement without biocatalysts of lignocellulolytic bacteria as control (BS0) , using the bacterium Bacillus substilis BR4LG (BS1) biocatalyst, using the bacterial Bacillus substilis BR2CL (BS2) biocatalyst, using the Aneurinibacillus sp. bacterial biocatalyst. BT4LS (BS3), using a bacterial biocatalyst Bacillus sp. BT3CL (BS4), and using a bacterial biocatalyst Bacillus sp. BT8XY (BS5). Each treatment had 3 replications. The variables observed were physical properties, digestibility, and metabolite products. Data were analyzed using variance. The results showed that quantitative BS2 treatment resulted in the highest density and water absorption of 0.50 g / ml and 135.05%, respectively (P> 0.05) and resulted in the highest KcBK of 71.07% (P <0 , 05). The BS3 treatment resulted in the highest KcBO and VFA total, respectively 71.35% and 189.89 mM (P <0.05). BS4 treatment resulted in the highest N-NH3 of 16.73 mM (P <0.05). Quantitative BS5 treatment resulted in water solubility of 75.27% (P> 0.05). Based on the results of the study, it can be concluded that the use of lignocellulolytic bacterial biocatalysts could not improve physical properties, but was able to increase the in-vitro digestibility of dry matter and organic matter and metabolite products (VFA and N-NH3) from biosupplements. The best bacterial biocatalyst in this study was Aneurinibacillus sp. BT4LS for being able to produce the highest KcBO and VFA Total. Keywords: lignocellulolytic bacterial biocatalys, biosupplement, digestibilyty, rumen fermentation products, and physical characteristics
PENGARUH EKSTRAK BUAH BIDARA (Ziziphus Mauritiana.) DAN LAMA MARINASI TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK DAGING AYAM BROILER Sumadi A. A. A. F.; I. A. Okarini; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui konsentrasi buah bidara (Ziziphus Mauritiana) dalam marinasi daging dan pengaruhnya terhadap karakteristik daging broiler. Penelitian dilakukan pada bulan Oktober 2020 – November 2020 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial dengan faktor pertama konsentrasi ekstrak buah bidara dan faktor kedua lama marinasi. Konsentrasi ekstrak buah bidara yaitu Eb1 5% dan Eb2 25% serta lama marinasi 0 menit, 30 menit, dan 60 menit. Variabel yang diamati adalah susut masak, nilai pH, total yield, aroma dan cita rasa. Hasil penelitian menunjukkan bahwa susut masak, total yield, aroma dan cita rasa tidak terdapat perbedaan nyata (P>0.05) pada kelompok konsentrasi ekstrak buah bidara dan interaksi kedua faktor, tetapi terdapat perbedaan nyata (P<0.05) pada kelompok waktu marinasi. Nilai pH terdapat perbedaan nyata (P<0.05) pada kelompok konsentrasi ekstrak buah bidara dan juga pada kelompok waktu marinasi, tetapi tidak terdapat perbedaan nyata (P>0.05) interaksi kedua faktor. Kesimpulan berdasarkan hasil analisis diatas diperoleh bahwa tidak terdapat interaksi antara kedua faktor perlakuan. Pada faktor konsentrasi ekstrak diperoleh penurunan nilai pH daging. Pada faktor perlakuan lama marinasi mempengaruhi sifat fisik (penurunan susut masak dan pH, peningkatan total yield) dan organoleptik (peningkatan nilai kesukaan aroma dan citarasa) daging. Kata kunci : marinasi, dada ayam, buah bidara
STUDI PERBEDAAN BAHAN PEMBUNGKUS DAN LAMA SIMPAN TERHADAP KUALITAS KIMIA DAGING BABI LANDRACE PERSILANGAN Widiana I P. E.; N L. P Sriyani; T. I. Putri
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This research was aimed at determining the effect of different wrapping materials on shelf life and the chemical quality of crossbred landrace pork. The research was based on a 2 x 3 factorial design in a completely randomized design (CRD) of (2 levels of wrapping materials and 3 levels of storage period). The treatment of wrapping materials were plastic and teak leaf. The treatments of storage period were pork wrapped and stored at 4 hours (T4), 8 hours (T8) and 12 hours (T12). Data was analyzed using analysis of variance (ANOVA) and the treatments that had significant effects were further analyses using the Duncan test. The results showed that there were an interaction between different materials and shelf life which affected the protein content of crossbred landrace pork in 12 hours of storage. The different materials had no effect on the chemical content of crossbred landrace pork at 4 and 8 hours storage, but had a significant effect (P <0.05) on the 12 hours storage time. The difference in storage time had a significant effect (P <0.05) on the moisture content and protein content of crossbred landrace pork. The conclusion of this research is there were an interaction between different materials and shelf life which affected the protein content of crossbred landrace pork in 12 hours of storage. There were no chemical content effect to crossbred landrace pork when it wrap by plastic or teak leaf which saved for 4 hours and 8 hours, but its effected for crossbred landrace pork which saved for 12 hours, meat’s protein content is higher when its wraped by teak leaf than wrapped by plastic. Both of wrapped material was effected to water and protein content of the cross landrace pork. Keywords: pork, wrapping materials, shelf life.
PENGARUH PEMBERIAN PROBIOTIK BACILLUS SUBTILIS STRAIN BR2CL DAN BACILLUS SP. STRAIN BT3CL MELALU AIR MINUM TERHADAP ORGANOLEPTIK DAGING ITIK BALI YANG DIBERI RANSUM MENGANDUNG TEPUNG KULIT KECAMBAH KACANG HIJAU Bongi F.; N.W. Siti; D.P.M.A Candrawati
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian probiotik campuran Bacillus sp. strain BT3CL dan Bacillus subtilis strain BR2CL melalui air minum terhadap organoleptik itik bali yang diberi ransum mengandung tepung kulit kecambah kacang hijau. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan dan 5 ulangan. Perlakuan yang diberikan yaitu A (itik tanpa diberi probiotik melalui air minum); B (itik yang diberi probiotik campuran Bacillus sp. strain BT3CL dan Bacillus subtilis strain BR2CL melalui air minum sebanyak 2,5 ml ); C (itik yang diberi probiotik campuran Bacillus subtilis strain BR2CL dan Bacillus subtilis strain BR2CL melalui air minum sebanyak 5 ml). Variabel yang diamati meliputi warna, aroma, citarasa, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa pemberian probiotik campuran Bacillus sp. strain BT3CL dan Bacillus subtilis strain BR2CL tidak berpengaruh nyata (P>0,05) terhadap organoleptik daging itik bali. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian probiotik campuran Bacillus subtilis strain BR2CL dan Bacillus sp. strain BT3CL melalui air minum pada perlakuan 5 ml/ekor/hari, tidak berpengaruh terhadap mutu organoleptik daging itik bali betina. Kata kunci: organoleptik, probiotik, daging itik.
PEMBERIAN TEPUNG CANGKANG KERANG DALAM RANSUM TERHADAP KARKAS DAN KOMPOSISI FISIK KARKAS AYAM ISA BROWN SETELAH AFKIR Andikayana I P. R.; G. A. M. K. Dewi; I G. A. A. Putra
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This study aims to determine the effect of commercial ration supplemented with clamshell flour for carcass and the physical composition carcasses of Isa Brown chicken after reject. This research was carried out in Pasedahan Village, Manggis District, Karangasem Regency for four weeks. The design used in this study was a completely randomized design (CRD) with four treatments, each treatment using five replications and each unit using three Isa Brown chickens. The treatments given were commercial rations without adding clamshell flour (A / control), commercial rations added 1%, 2% and 3% clamshell flour (B, C and D). The variables observed in this study included cutting weight, carcass weight, meat percentage, bone percentage, skin and fat. The results of this study showed that the addition of 1%, 2%, and 3% clamshell flour in commercial rations showed higher results on the percentage of bones, fat and skin significantly (P <0.05) compared to chickens that received treatment A (control) . While the addition of 1%, 2%, and 3% clamshell flour in commercial rations on cutting weight, carcass weight, and percentage meat of higher were not significantly different (P> 0.05) compared to chickens that received treatment A (control). Based on the results of this study it can be concluded that the addition of 1%, 2% and 3% clamshell flour in commercial rations did not affect the cutting weight, carcass weight, percentage of meat produced but an increase in the percentage of bone, skin and fat. Keywords: Isa Brown Chicken, clamshell flour, carcass, carcass physical composition.
KUALITAS ORGANOLEPTIK, PRODUK METABOLIT SERTA KECERNAAN BAHAN KERING DAN BAHAN ORGANIK DARI SILASE RUMPUT GAJAH (Pennisetum purpureum) DENGAN BERBAGAI LEVEL LIMBAH ROTI Bhuana I M. K. A.; I M. Mudita; I G. L. O. Cakra
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

Penelitian ini bertujuan untuk mengetahui kualitas organoleptik, produk metabolit dan kecernaan bahan kering dan bahan organik silase rumput gajah (Pennisetum purpureum) dengan berbagai level limbah roti. Studi ini dilaksanakan di Stasiun Penelitian Sesetan dan Laboratorium Nutrisi dan Makanan Ternak Fakultas Peternakan Universitas Udayana yang dilakukan mulai bulan Juli-September 2020. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) terdiri dari 4 perlakuan yaitu silase rumput gajah (Pennisetum purpureum) + 0% limbah roti (P0), silase 90% rumput gajah (Pennisetum purpureum) + 10% limbah roti (P1), silase 80% rumput gajah (Pennisetum purpureum) + 20% limbah roti (P2), silase 70% rumput gajah (Pennisetum purpureum) + 30% limbah roti (P3). Masing-masing perlakuan memiliki 4 ulangan. Variabel yang diamati adalah kualitas organoleptik meliputi warna, bau, tekstur, serta nilai pH, produksi VFA dan NH3, serta kecernaan bahan kering dan bahan organik. Data dianalisis menggunakan sidik ragam. Hasil penelitian menunjukkan secara kuantitatif P3 menghasilkan warna, bau dan tekstur terbaik, perlakuan P3 mendapatkan nilai pH terendah (P<0,05) sebesar 4,236, produksi VFA tertinggi (P>0,05) sebesar 75,77mM, serta kecernaan bahan kering dan bahan organik tertinggi (P<0,05) masing-masing sebesar 69,019% dan 67,352%, perlakuan P2 mendapatkan produksi NH3 tertinggi (P>0,05) sebesar 3,681 mM. Dari hasil penelitian dapat disimpulkan bahwa limbah roti mampu meningkatkan kualitas silase melalui penilaian organoleptik, kecernaan bahan kering dan bahan organik serta produksi VFA dan NH3. Kata kunci : silase rumput gajah, limbah roti, organoleptik, kecernaan, produk metabolit
STUDI PERBEDAAN BAHAN PEMBUNGKUS DAN LAMA SIMPAN TERHADAP KUALITAS FISIK DAGING BABI LANDRACE PERSILANGAN Sucita I K. A.; N L. P Sriyani; N. L. G. Sumardani
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Abstract

This research was aimed at determining the effect of wrapping material in shelf life and physical quality of crossbreed Landrace pork. The research was based on a 2 x 3 factorial design in a completely randomized design (CRD) of 2 levels of wrapping materials and 3 levels of storage period. ). The treatment of wrapping materials is plastic and teak leaves. The storage period treatment is wrapped in pork and stored at 4 hours (T4), 8 hours (T8) and 12 hours (T12). The data were analyzed using variance analysis (ANOVA) and the treatment that had a significant effect was further analysis using Duncan's multiple distance test. The results showed that there was no interaction between the wrapping material and the length of storage to the physical quality of the crossbreed Landrace pork. The difference in wrapping material has a noticeable effect (P<0.05) on the color of the meat while the difference in storage time has a noticeable effect (P<0.05) on the pH value of the meat. The conclusion of this study is that there is no interaction between the difference factor of wrapping material and the storage time to the physical quality of crossbreed Landrace pork. The storage time factor affects the meat pH variable, while the wrapping material factor affects the color variable of crossbreed Landrace pork. The length of storage in plastic-wrapped Landrace pork provides lower physical quality compared to teak leaves, judging by the variable pH and color of the meat. Keyword : pork, wrapping material, shelf life.
EFEK MARINASI EKSTRAK BAWANG PUTIH (Allium sativum L.) DAN POWDER BAWANG PUTIH TERHADAP SIFAT FISIK DAN ORGANOLEPTIK DAGING AYAM PETELUR AFKIR Floriantini K. W; I. A. Okarini; M. Wirapartha
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the length of marination with garlic extract (Allium sativum L.) and garlic powder on the physical and organoleptic properties of spent laying hens meat. This study was conducted at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry. The design used was a factorial randomized block design (RBD) with 2 x 2 treatments and 4 replications. The first group was the treatment of 10% marination of garlic extract and garlic powder and the second group was the marination time of 1.5 hours and 3 hours. Data analysis used the variance test. The results of the study in the treatment group and the time group showed that there were significant differences (P<0.05) in the organoleptic test (color, aroma, texture, and overall acceptance) and pH values. Then there was no significant difference (P>0.05) in the taste and cooking losses. The interaction between treatment and marination time was significantly different (P<0.05) in the organoleptic test (color and taste). Based on the results of the study, it can be concluded that the treatment of discarded laying hens with fresh garlic and 3 hours of marinating time can improve the organoleptic quality and reduce the pH value and cooking loss of the meat. Keywords: garlic, spent laying chicken meat, long marination, physical quality, and organoleptic test

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