Jurnal Ilmu dan Teknologi Peternakan最新文献_第2页

RESPON BOBOT BADAN AKHIR DAN KARKAS AYAM BROILER TERHADAP SUBSTITUSI SEBAGIAN PAKAN KOMERSIL DENGAN TEPUNG DAUN LAMTORO (Leucaena leucocephala) FERMENTASI 最终权重和溴碱鸡与兰toro (Leucaena leucophala)叶子的部分商业饲料替换反应

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-10-12 DOI: 10.20956/jitp.v9i2.10449

Bela Putra, Aswana Aswana, Feri Irawan, Mukhlis Imam Prasetyo

{"title":"RESPON BOBOT BADAN AKHIR DAN KARKAS AYAM BROILER TERHADAP SUBSTITUSI SEBAGIAN PAKAN KOMERSIL DENGAN TEPUNG DAUN LAMTORO (Leucaena leucocephala) FERMENTASI","authors":"Bela Putra, Aswana Aswana, Feri Irawan, Mukhlis Imam Prasetyo","doi":"10.20956/jitp.v9i2.10449","DOIUrl":"https://doi.org/10.20956/jitp.v9i2.10449","url":null,"abstract":"One of the obstacles faced by the broiler farmer breeders is the high price of feed, which can cause low profits obtained in the broiler chicken farming businesses. An alternative is to use fermented Lamtoro (Leucaena leucocephala) leaf flour. The purpose of this study was to examine the effect of partial replacement of a commercial ration with fermented Lamtoro leaf flour. This study was carried out according to a completely randomized design with five treatments and four replications for each treatment, in which each experimental unit consisted of five-day-old chicks. The treatments were L0 (100% commercial feed), L1 (95% commercial feed + 5% fermented Lamtoro leaf flour), L2 (90% commercial feed + 10% fermented Lamtoro leaf flour), L3 (85% commercial feed + 15% fermented Lamtoro leaf flour), and L4 (80% commercial feed + 20% fermented Lamtoro leaf flour). The results showed that the substitution of the commercial rations up to the level of 20% had no significant effects (P>0.05) on all parameters tested (final body weight, carcass weight, carcass percentage, and percentage of chest, thigh, or back). From this study, it can be concluded that fermented Lamtoro leaf flour can replace the use of the commercial ration of broiler up to 20%.","PeriodicalId":158228,"journal":{"name":"Jurnal Ilmu dan Teknologi Peternakan","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129822040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

PENAMBAHAN AMPAS TEH HIJAU FERMENTASI DALAM RANSUM ITIK CIHATEUP SEBAGAI UPAYA PERBAIKAN PROFIL LIPID DARAH 在鸭嘴肉的口粮中加入发酵的绿茶渣，以改善血液脂的配置

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-10-12 DOI: 10.20956/jitp.v9i2.14361

Andri Kusmayadi, Ristina Siti Sundari

{"title":"PENAMBAHAN AMPAS TEH HIJAU FERMENTASI DALAM RANSUM ITIK CIHATEUP SEBAGAI UPAYA PERBAIKAN PROFIL LIPID DARAH","authors":"Andri Kusmayadi, Ristina Siti Sundari","doi":"10.20956/jitp.v9i2.14361","DOIUrl":"https://doi.org/10.20956/jitp.v9i2.14361","url":null,"abstract":"Green tea dreg has the potential to be used as an additive to poultry feed because it still contains complete and useful nutrients. The aim of this study was to examine the effect of adding fermented green tea dregs into the ration on the blood lipid profile of Cihateup ducks. The research was carried out experimentally to evaluate the blood lipid profile levels of Cihateup ducks consisting of total cholesterol, triglycerides, LDL and HDL. A total of 60 Day-old Cihateup ducks was randomly assigned to 4 treatment groups and 5 replications per treatment. The four treatments were differentiated according to the differences in the percentage of fermented green tea dregs used, namely 0%, 1%, 2%, and 3%, respectively. The significant effects of the treatments study was further tested using the DMRT method. The results showed that the addition of fermented green tea dregs in the diets had a significant effect (P<0.05) on total cholesterol and LDL levels. However, the parameters of triglycerides and HDL were not significantly affected (P>0.05). The addition of 3% fermented green tea dregs in the ration resulted in the lowest blood cholesterol and LDL of the Cihateup ducks.","PeriodicalId":158228,"journal":{"name":"Jurnal Ilmu dan Teknologi Peternakan","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121808343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KUALITAS DNA HASIL PURIFIKASI DARI SOSIS SAPI SEBAGAI BAHAN AUTENTIKASI HALAL BERBASIS MARKER GENETIK 牛肉香肠净化DNA的质量作为基于基因标记的清真身份验证材料

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-08-09 DOI: 10.20956/jitp.v9i1.11633

Nurul Purnomo, Dhian Ramadhanty, Musdalifa Mansur, Maghfira Nur, M. I. A. Dagong

{"title":"KUALITAS DNA HASIL PURIFIKASI DARI SOSIS SAPI SEBAGAI BAHAN AUTENTIKASI HALAL BERBASIS MARKER GENETIK","authors":"Nurul Purnomo, Dhian Ramadhanty, Musdalifa Mansur, Maghfira Nur, M. I. A. Dagong","doi":"10.20956/jitp.v9i1.11633","DOIUrl":"https://doi.org/10.20956/jitp.v9i1.11633","url":null,"abstract":"This study aims to determine the effect of the preparation method and the number of samples on the quality of purified DNA from beef sausage. The study was conducted using a Randomized Block Design. The main factor is the sample preparation method which consists of P1: fresh sample; P2: oven-dried sample; and P3: Freeze-drying dry samples. Each treatment consisted of 4 groups, namely K1: sample weight 25 mg; K2: sample weight 50 mg; K3: sample weight 75 mg; and K4: sample weight 100 mg. Each treatment group was repeated 2 times so that the total sample was 24. The results showed that DNA purification using different preparation methods and sample weights was successfully carried out, as seen from the presence of DNA bands visualized on agarose gel with EtBr staining. The average DNA quality of the P1, P2, and P3 preparation methods were 1.60±0.90 ng/μl, 2.63±0.99 ng/μl, and 2.94 ±0.89, ng/μl respectively, with DNA purity 1.023 ±0.165, 0.937±0.148, and 1.014±0.163. The average DNA quality at K1, K2, K3, and K4 obtained DNA concentrations of 3.03±1.64 ng/μl, 3.15±0.74 ng/μl, 2.28± 1.66 ng/μl, and 2.54±1.50 ng/μl with a purity of 1.059±0.142, 0.981±0.130, 0.908±0.061, and 1.061± 0.215. The average total concentration of purified DNA from beef sausage was 2.75±1.28 ng/μl with a purity of 0.991±0.149. The results of variance showed that the treatment did not affect the concentration and purity of purified DNA from beef sausage. This study concludes that DNA purification from beef sausage can be carried out, but the preparation method and number of samples do not affect the quality and quantity of DNA.","PeriodicalId":158228,"journal":{"name":"Jurnal Ilmu dan Teknologi Peternakan","volume":"63 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126599534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

KARAKTERISTIK SUSUT MASAK DAN HEDONIK SOSIS DAGING DADA DAN PAHA KALKUN (Meleagris gallopavo) 火鸡胸肉和大腿香肠的烹饪和享乐主义特征(融化的gallopavo)

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-08-09 DOI: 10.20956/jitp.v9i1.12347

Robby Rusdiansyah, B. Dwiloka, Y. B. Pramono

引用次数: 3

KUALITAS FISIK WAFER RANSUM KOMPLIT MELALUI PENAMBAHAN KULIT BUAH KAKAO FERMENTASI YANG DISIMPAN DENGAN JENIS KEMASAN DAN WAKTU YANG BERBEDA WAFER的身体质量完全通过添加发酵可可壳，储存在不同的包装和时间

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-07-29 DOI: 10.20956/jitp.v9i1.10214

Muhammad Amin Nasution, A. E. Harahap, E. Erwan

{"title":"KUALITAS FISIK WAFER RANSUM KOMPLIT MELALUI PENAMBAHAN KULIT BUAH KAKAO FERMENTASI YANG DISIMPAN DENGAN JENIS KEMASAN DAN WAKTU YANG BERBEDA","authors":"Muhammad Amin Nasution, A. E. Harahap, E. Erwan","doi":"10.20956/jitp.v9i1.10214","DOIUrl":"https://doi.org/10.20956/jitp.v9i1.10214","url":null,"abstract":"The use of packaging wafer is one way to protect feed from various factors that can cause a decrease in the quality of the stored feed. Storage aims to maintain and preserve stored commodities by avoiding, eliminating various factors that can reduce the quality and quantity of the commodity. This study uses a completely randomized factorial design (5 x 3) with 3 replications. Factor A is the type of packaging consisting of A0 = without packaging, A1 = packaging bags of rice, A2 = packaging bags of plastic, A3 = packaging bags of papers, A4 = packaging bags of sacks. Factor B is the storage time B0 = 0 days B1 = 14 days B2 = 28 days. The parameters were the texture, color, aroma, water absorption, density. The results showed that there was an interaction between different types of packaging and storage duration of the texture, color, aroma and density of the complete wafer skin of fermented cocoa pods with different types of packaging and storage time. The type of rice sack packaging with 14 days storage time produces the best physical wafer quality compared to other treatment combinations seen from the texture of water absorption and density","PeriodicalId":158228,"journal":{"name":"Jurnal Ilmu dan Teknologi Peternakan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132053312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

MANFAAT SUPLEMENTASI VITAMIN C PADA KESEHATAN TERNAK RUMINANSIA 俄罗斯牛健康补充维生素C的好处

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-05-30 DOI: 10.20956/jitp.v9i1.10146

Yanuartono Yanuartono, Alfarisa Nururrozi, Indarjulianto Soedarmanto, Dhasia Ramandani

引用次数: 1

PENGARUH PEMBERIAN EKSTRAK DAUN KEPEL (Stelechocarpus burahol) SEBAGAI FEED ADDITIVE HERBAL TERHADAP RETENSI NITROGEN DAN AMONIA EKSKRETA AYAM BROILER 叶的松提取物对草药补充剂的影响，对氮留存和溴油污氨的影响

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-05-30 DOI: 10.20956/jitp.v9i1.10586

Riki Saumi Nuryana, Abun Abun, E. Marlina

{"title":"PENGARUH PEMBERIAN EKSTRAK DAUN KEPEL (Stelechocarpus burahol) SEBAGAI FEED ADDITIVE HERBAL TERHADAP RETENSI NITROGEN DAN AMONIA EKSKRETA AYAM BROILER","authors":"Riki Saumi Nuryana, Abun Abun, E. Marlina","doi":"10.20956/jitp.v9i1.10586","DOIUrl":"https://doi.org/10.20956/jitp.v9i1.10586","url":null,"abstract":"The purpose of this study was to determine the effect of giving Kepel (Stelechocarpus burahol) leaf extract to nitrogen retention and ammonia excretion of broiler chickens at the end of maintenance. This study used 100 Day Old Chick (DOC) broilers with a maintenance period of 30 days. The ration was derived from ingredients compiled into basal feed containing PK 21.50% and EM 3032 cal / g. The experimental design used was a Completely Randomized Design (CRD), the treatment of 4 doses of Kepel leaf extract in rations was repeated 5 times. The treatment given in the ration consisted of R0 = 0%, R1 = 0.15%, R2 = 0.30%, and R3 = 0.45%. The parameters observed were nitrogen retention and ammonia value of broiler chicken excreta. The research data were processed using statistical analysis of variance and continued with the Duncan Test to see the significance of the inter-treatments. The results showed that the administration of 0.30% kepel leaf extract during the maintenance period resulted in the highest nitrogen retention value and the lowest ammonia content in broiler chicken excreta.","PeriodicalId":158228,"journal":{"name":"Jurnal Ilmu dan Teknologi Peternakan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122641458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANALYSIS OF PRODUCTION CAPACITY AND CONSUMPTION LEVEL OF BEEF IN EAST NUSA TENGGARA PROVINCE OF INDONESIA 印尼东努沙登加拉省牛肉生产能力和消费水平分析

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-05-30 DOI: 10.20956/jitp.v9i1.9531

Jefirstson Richset Riwukore, A. Yani, A. M. Fuah, Luki Abdullah, R. Priyanto, B. P. Purwanto, F. Habaora, Yohanes Susanto

{"title":"ANALYSIS OF PRODUCTION CAPACITY AND CONSUMPTION LEVEL OF BEEF IN EAST NUSA TENGGARA PROVINCE OF INDONESIA","authors":"Jefirstson Richset Riwukore, A. Yani, A. M. Fuah, Luki Abdullah, R. Priyanto, B. P. Purwanto, F. Habaora, Yohanes Susanto","doi":"10.20956/jitp.v9i1.9531","DOIUrl":"https://doi.org/10.20956/jitp.v9i1.9531","url":null,"abstract":"One of the livestock products that play an important role in improving food security in Indonesia is beef. Increased income, changes in consumption patterns, and population growth and increased public knowledge about nutrition affect the need for the number of cattle being slaughtered as one of the producers of meat protein in Indonesia. The purpose of this research was to determine the production capacity and consumption of beef in the province of Nusa Tenggara Timur (NTT). This research was conducted in NTT for 6 (six) months, starting from June to November 2019. This study of beef consumption is included in the case study classification. The type of data used in this study are primary and secondary data obtained from sources related to this study. Analysis of the data obtained was carried out descriptively, namely analysis carried out by way of explanation, writing, and statements that could be in the form of words (qualitative) and numbers (quantitative). Data analysis was conducted to determine the production capacity of beef cattle, beef production, and consumption of beef. The results of this study indicate that Slaughter cattle for the adequacy of consumption and domestic needs in the province of Nusa Tenggara Timur is still fulfilled for the community and in accordance with government recommendations (legislation), namely, cattle slaughtering is still below 10% of the total population of existing cattle (1,041,023 tails). Factors affecting the adequacy of domestic consumption and demand for beef in NTT, namely: (1) low purchasing power so that beef consumption is also low; (2) the community is not yet aware of the importance of animal protein (nutrition) needs for family consumption so that the level of beef consumption reaches 12% of the total protein requirement for each person; and (3) animal protein substitutions from other livestock which are cheaper affect people's thinking patterns in consuming beef.","PeriodicalId":158228,"journal":{"name":"Jurnal Ilmu dan Teknologi Peternakan","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125688703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

EVALUASI IN VITRO PADA RANSUM YANG MENGANDUNG KULIT MELINJO (Gnetum gnemon L.) 对含蛋白酶皮的体外评估。

Jurnal Ilmu dan Teknologi Peternakan Pub Date : 2021-02-04 DOI: 10.20956/jitp.v9i1.10241

N. Suryanti, E. M. Rahmawati, I. Hernaman, Ana Rohana Tarmidi

引用次数: 0