Jurnal Agripet最新文献

{"title":"Effect of Cleaning and Storing on Hatching Time and Hatching Weight of Mojosari Alabio (MA) Crossbred Duck Eggs","authors":"E. Ramon, Zul Efendi, Nurhaita Nurhaita, Taufik Hidayat, Selma Noor Permadi, J. Firison, Andi Ishak","doi":"10.17969/agripet.v24i1.33657","DOIUrl":"https://doi.org/10.17969/agripet.v24i1.33657","url":null,"abstract":"ABSTRACT. The hatchability of duck eggs is influenced by handling before the eggs are placed in the incubator. The research was conducted in Bengkulu City from September to October 2021 to determine the effect of cleaning and storage before incubation of MA duck eggs from crossing Mojosari males and Alabio females on hatching time and hatching weight. The research was conducted using a completely randomized factorial design (4x6). The first factor is cleaning with three treatments, namely control or no cleaning (L0); cleaning using two ml/l disinfectant (L1), cleaning using warm water (L2), and cleaning with distilled water (L3). The second factor is the storage time, namely P0= 0 days, P1= 1 day, P2= 2 days, P3= 3 days, P4= 4 days, and P5= 5 days. There were eight repetitions of each treatment. According to the study, there was an average of 96% egg fertility and 87.45% hatchability. There was no interaction effect (P0.05) between cleaning and storage on egg hatching time. Cleaning with disinfectant or distilled water shortened the incubation time. Cleaning with distilled water without storage resulted in the highest hatching weight of duck eggs (L3P0) but was not significantly different from treatments L0P1, L1P0, L1P3, L1P5, L2P0, L3P0, and L3P3. Hatching weight is influenced by the interaction effect between egg cleaning and storage.  Pengaruh pembersihan dan penyimpanan terhadap waktu penetasan dan berat tetas telur itik persilangan Mojosari Alabio (MA)  ABSTRAK. Daya tetas telur itik dipengaruhi oleh penanganan sebelum telur dimasukkan ke inkubator. Penelitian dilakukan di Kota Bengkulu pada Bulan September sampai Bulan Oktober 2021 dengan tujuan untuk mengetahui pengaruh pembersihan dan penyimpanan sebelum inkubasi telur itik MA hasil persilangan jantan Mojosari dan betina Alabio terhadap waktu tetas dan bobot tetas. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial (4x6). Faktor pertama pembersihan dengan tiga perlakuan yaitu kontrol atau tidak ada pembersihan (L0); pembersihan menggunakan disinfektan 2 ml/l (L1), pembersihan menggunakan air hangat (L2), dan pembersihan dengan akuades (L3). Faktor kedua adalah lama penyimpanan yaitu P0= 0 hari, P1= 1 hari, P2= 2 hari, P3= 3 hari, P4= 4 hari, dan P5= 5 hari. Setiap perlakuan diulang sebanyak delapan kali. Hasil penelitian menunjukkan bahwa fertilitas telur rata-rata 96% dengan daya tetas 87,45%. Tidak terdapat pengaruh interaksi (P0,05) antara pembersihan dan penyimpanan terhadap waktu penetasan telur, namun pembersihan dengan disinfektan atau dengan aquades mempersingkat waktu inkubasi. Pembersihan dengan akuades tanpa penyimpanan menghasilkan bobot tetas telur itik tertinggi (L3P0) namun tidak berbeda nyata dengan perlakuan L0P1, L1P0, L1P3, L1P5, L2P0, L3P0, dan L3P3. Bobot tetas dipengaruhi oleh efek interaksi antara pembersihan dan penyimpanan telur.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"85 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140762082","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}

{"title":"Stimulus Pertumbuhan Organ Reproduksi Ayam Buras Betina melalui Aplikasi Pemberian Phytoestrogen dari Kelompok Isoflavonoid Hasil Ekstrak Limbah Edamame","authors":"Nurkholis Nurkholis, Suluh Nusantoro, D. Setiawan, Mira Andriani, Theo Mahiseta Syahniar","doi":"10.17969/agripet.v24i1.27727","DOIUrl":"https://doi.org/10.17969/agripet.v24i1.27727","url":null,"abstract":"ABSTRAK. Penelitian ini bertujuan untuk mengevaluasi pertumbuhan dan perkembangan organ reproduksi ayam buras betina yang diberi flavonoid dari ekstrak limbah kedelai edamame. Penelitian dilakukan dalam dua tahap; kuantifikasi total flavonoid ekstrak limbah kedelai edamame dan eksperimen menggunakan ayam buras berumur 8-16 minggu. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) terdiri atas empat kelompok umur dan lima perlakuan pemberian ekstrak limbah edamame per oral, dengan level 0% (P0), 0,02% (P1), 0,04% (P2), 0,08% (P3), dan 0,16% (P4) dari jumlah pakan yang diberikan. Variabel yang diamati yaitu pertambahan bobot badan (PBB), berat organ reproduksi, dan panjang saluran reproduksi. Data yang diperoleh dianalisis dengan analisis varian dan uji lanjut menggunakan Duncan. Hasil uji kuantitatif menunjukkan bahwa ekstrak limbah edamame mengandung senyawa flavonoid dari golongan isoflavon dan secara kuantitatif diperoleh 40 ppm total flavonoid. Penggunaan ekstrak limbah edamame secara signifikan meningkatkan PBB, panjang saluran reproduksi, dan berat organ (P0,05).  (Stimulus for reproductive organs growth of female domestic chickens through phytoestrogens application of isoflavones group from edamame waste extracts)  ABSTRACT. This study aimed to access the growth and development of female domesticated chicken reproductive organs after being treated with the addition of flavonoid compound from extract of edamae waste. The research consisted of two experiments; quantification of flavonoids compounds in edamame waste and feeding trial using female domesticated chickens (aged 4-16 weeks). The later used Randomized Block Design, consisted of four groups and five treatments (addition of edamame waste extract at 0%, 0.02%, 0.04%, 0.08%, and 0.16% of the amount of feed given). The variables observed were body weight gain, reproductive organ weight, and reproductive tract length. The data obtained were analyzed using analysis of variance analysis of variance (ANOVA) and Duncan's test. The phytochemical test showed that the edamame waste extract contained flavonoid compounds from the isoflavone group. The addition of edamame waste extract significantly affected body weight gain, reproductive tract length, and reproductive organ weight (P0.05).","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"41 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140786765","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}

{"title":"An Exploratory Study of Beef Cattle Farming Systems: A Comparative Analysis of Cut and Carry in Java vs. the Pastoral System in Sumba Island, Indonesia","authors":"N. Setianto, Akhmad Sodiq, Juni Sumarmono, W. Y. Kii, Rahayu Widiyanti, Imbang Haryoko","doi":"10.17969/agripet.v24i1.34072","DOIUrl":"https://doi.org/10.17969/agripet.v24i1.34072","url":null,"abstract":"ABSTRACT. This study aims to explore the differences between beef cattle farming systems in Java and Sumba. The research was conducted using a survey method in three districts, two districts in Central Java and one district in Sumba Island, NTT. Data analysis used a descriptive qualitative approach, with the CATWOE Analysis framework to determine the perspectives of stakeholders involved in the beef cattle farming business system. Beef cattle farming in Java has been characterized by a cut and carry system, while in Sumba with a pasture grazing system. The research shows that the main purpose of cattle rearing in Java is to generate income for the family, so more and more are running enlargement and fattening businesses. Cattle rearing in Sumba is prioritized for savings for traditional purposes. Farmers in Sumba predominantly breed cattle without additional feed to save on maintenance costs. Farmers are still faced with the problem of unfairness in pricing. The study concluded that farmers show adaptive ability in allocating their resources to obtain profits. Differences in farming paradigms need to be considered in the preparation of livestock development programs.  (Studi eksploratif pada sistem pemeliharaan sapi potong: analisis komparatif pada sistem cut and carry di jawa dengan sistem penggembalaan pastura di pulau Sumba, Indonesia)  ABSTRAK. Peternakan sapi potong di Jawa selama ini dicirikan dengan cut and carry sistem, sedangkan di Sumba dengan sistem penggembalaan di pastura. Penelitian ini bertujuan untuk melakukan eksplorasi lebih mendalam tentang perbedaan sistem usaha peternakan sapi potong di Jawa dengan di Sumba. Penelitian dilakukan dengan metode survey di tiga kabupaten, dua kabupaten di Jawa Tengah dan satu kabupaten di Pulau Sumba, NTT. Analisis data menggunakan pendekatan deskriptif kualitatif, dengan kerangka CATWOE Analysis untuk mengetahui perspektif dari para stakeholders yang terlibat dalam sistem usaha peternakan sapi potong. Penelitian menunjukkan bahwa tujuan utama pemeliharaan sapi di Jawa adalah untuk menghasilkan pendapatan untuk keluarga, sehingga semakin banyak yang lebih menjalankan usaha pembesaran dan penggemukan. Pemeliharaan sapi di Sumba lebih diutamakan untuk tabungan untuk keperluan adat. Peternak di Sumba didominasi pembiakan sapi tanpa tambahan pakan untuk menghemat biaya pemeliharaan. Peternak masih dihadapkan pada permasalahan ketidakadilan dalam penentuan harga. Penelitian menyimpulkan bahwa peternak menunjukkan kemampuan adaptif dalam mengalokasikan sumber daya yang dimiliki untuk memperoleh keuntungan. Perbedaan paradigma beternak perlu untuk diperhatikan dalam penyusunan program pembangunan peternakan.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"51 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140786650","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}

{"title":"Karakterisasi Dedak Padi dan Campuran Sekam Padi berdasarkan Sifat Fisik dan Kimia","authors":"Urip Rosani, I. Hernaman, Rahmat Hidayat, D. Hidayat","doi":"10.17969/agripet.v24i1.33257","DOIUrl":"https://doi.org/10.17969/agripet.v24i1.33257","url":null,"abstract":"ABSTRACT. Mengetahui karakteristik bahan berdasarkan sifat fisik dan kimia adalah sangat penting, agar dalam perancangan dan penarikan kesimpulan penelitian lebih akurat. Terutama penelitian dedak padi yang mempunyai kualitas yang beragam karena sangat ditentukan oleh metode dan mesin pada proses penggilingan gabah. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dedak padi berdasarkan fraksi dan campurannya dengan sekam padi dengan berbagai metode evaluasi. Penelitian menggunakan dedak padi galur lokal unggul Banowati dari Desa Sindangsari, Sumedang. Penelitian tahap pertama untuk mengetahui karakteristik dedak padi berdasarkan fraksi ukuran partikel menggunakan saringan dengan mesh 10, 20, 30, 40 dan 50. Tahap kedua untuk mengetahui karakteristik campuran dedak padi dan sekam dengan proporsi 100, 75, 50, 25 dan 0 % dengan ukuran lolos mesh 30. Parameter yang diukur adalah Persentase ukuran partikel, gambaran visual, densitas, porositas, kandungan nutrien dan kandungan lignin. Hasil penelitian menunjukkan bahwa fraksi dedak padi berdasarkan ukuran partikel/mesh mempunyai karakteristik yang berbeda, perbedaan tersebut pada komposisi, kandungan nutrien, lignin, densitas dan porositas. Protein kasar mesh 30 sebesar 13,41%, mesh 40 sebesar 13,08%, dan mesh 50 sebesar 13,60. Uji lignin mesh 30, 40, dan 50 menunjukkan warna coklat terang. Berdasarkan sifat fisik dan kimia dedak padi lolos mesh 30, 40 dan 50 yang terbaik. Dedak padi yang dicampur dengan sekam padi yang semakin tinggi, maka semakin rendah nilai nutrien, kandungan lignin semakin tinggi, densitas dan porositas nya semakin tinggi.  (Characterization of rice bran and rice husk mixture based on physical and chemical properties) ABSTRAK. Knowing the characteristics of materials based on their physical and chemical properties is very important for designing and drawing research conclusions more accurately. Especially rice bran research, which has a variety of quality because it is determined by the method and machine in the grain milling process. The purpose of this study was to determine the characteristics of rice bran based on its fraction and mixture with rice husks using various evaluation methods. The study used Banowati superior local strain rice bran from Sindangsari, Sumedang Village. The first stage of research was to determine the characteristics of rice bran based on particle size fractions using sieves with meshes of 10, 20, 30, 40, and 50. The second stage is to determine the characteristics of a mixture of rice bran and husk with proportions of 100, 75, 50, 25, and 0% with a mesh pass size of 30. The parameters measured are particle size percentage, visual image, density, porosity, nutrient content, and lignin content. The results showed that rice bran factions based on particle or mesh size have different characteristics, including differences in composition, nutrient content, lignin, density, and porosity. Crude protein mesh 30 is 13.41%, mesh 40 is 13.08%, an","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"11 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140763042","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}

{"title":"Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir","authors":"Hidayatus Salami, Ria Febryanti, Zuraida Hanum","doi":"10.17969/agripet.v24i1.23382","DOIUrl":"https://doi.org/10.17969/agripet.v24i1.23382","url":null,"abstract":"ABSTRAK. Penelitian Pengaruh Lama Fermentasi terhadap Kualitas Sosis Salami (Sosis Fermentasi) Ayam Afkir ini bertujuan untuk melihat kualitas sosis Salami (sosis fermentasi) dengan lama fermentasi 0 jam, 24 jam, 48 jam, 72 jam. Materi yang digunakan pada penelitian ini adalah daging ayam afkir (ayam ras petelur yang sudah tidak produktif), bakteri Lactobacillus plantarum , tepung tapioka, tepung maizena, tepung Isolat Protein Kedelai (ISP), garam, lemak daging, minyak makan, telur, bawang putih. Persentase bakteri Lactobacillus plantarum yang digunakan untuk setiap perlakuannya sama. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 4 perlakuan dan 4 ulangan, 4 perlakuan tersebut yaitu (P0= kontrol atau tanpa fermentasi, P1= fermentasi 1 hari, P2= fermentasi 2 hari, P3= fermentasi 3 hari. Peubah yang diamati adalah pengukuran pH, pengujian Total Plate Count (TPC), pengujian total asam, dan pengujian kadar protein. Hasil penelitian berdasarkan analisis uji sidik ragam menunjukkan bahwa perlakuan pengaruh lama fermentasi sosis salami menunjukkan hasil yang berpengaruh sangat nyata P0,01 terhadap nilai pH, total bakteri (TPC), dan total asam sosis Salami, serta berpengaruh nyata P0,05 terhadap nilai protein sosis Salami. Berdasarkan hasil penelitian dapat disimpulkan perlakuan P2 (lama fermentasi 48 jam) merupakan hasil terbaik secara keseluruhan dilihat dari nilai pH (5,08), total plate count (8,33), total asam(8,77) dan kandungan protein (15,29).  (The effect of fermentation long on the quality of afkir chicken salami sauces (fermentation sausage))  ABSTRACT. The study of the Effect of Fermentation Time on the Quality of Chicken Salami Sausage (Fermented Sausage) aims to see the quality of Salami sausage (fermented sausage) with a fermentation time of 0 hours, 24 hours, 48 hours, 72 hours. The research was conducted at the Meat Processing Science and Technology Laboratory, Milk Processing Science and Technology Laboratory, and Nutrition and Feed Processing Science, Department of Animal Husbandry, Faculty of Agriculture, Universitas Syiah Kuala. The materials used in this study were rejected chicken meat (layers that are no longer productive), Lactobacillus Plantarum bacteria, tapioca flour, cornstarch, ISP flour (soy flour), salt, meat fat, edible oil, eggs, garlic. The percentage of Lactobacillus Plantarum bacteria used for each treatment was the same. This study used a completely randomized design (CRD) with unidirectional pattern with 4 treatments and 4 replications, the 4 treatments were (P0= control or no fermentation, P1= 1 day fermentation, P2= 2 days fermentation, P3= 3 days fermentation). The observed variables were pH measurement, TPC testing, total acid testing, and protein content testing. The results of the study based on analysis of variance test showed that the treatment of the effect of the duration of fermentation of salami sausage showed a very significant effect P 0.01 on the pH value, total bacteria (T","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"356 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140781812","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}

{"title":"Bakso Ayam KUB Fortifikasi Ekstrak Daun Sirsak (Annona muricata Linn): Tinjauan Kandungan Protein, Daya Ikat Air, Organoleptik, dan Kandungan Antioksidan","authors":"Kania Andira Fitrah, Sri Hartatik, Pradiptya Ayu Harsita","doi":"10.17969/agripet.v23i2.29521","DOIUrl":"https://doi.org/10.17969/agripet.v23i2.29521","url":null,"abstract":"ABSTRACT. Bakso ayam KUB fortifikasi ekstrak daun sirsak merupakan salah satu diversifikasi produk yang bersifat pangan fungsional. Kandungan Flavonoid pada daun sirsak dapat berfungsi sebagai antioksidan. Tujuan penelitian ini adalah menganalisa pengaruh penambahan ekstrak daun sirsak dengan level yang berbeda terhadap kandungan protein, daya ikat air, organoleptik dan kandungan antioksidan bakso ayam KUB. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL), terdiri dari 4 perlakuan yaitu penambahan ekstrak daun sirsak 0% (P0), 2% (P1), 4% (P2) dan 6% (P3) terhadap total bahan bakso daging ayam. Parameter yang diukur antara lain kandungan protein, daya ikat air, kandungan antioksidan dan organoleptik. Kandungan Protein dan antioksidan tertinggi pada penambahan ekstrak daun sirsak 6% sebesar 18, 67 % dan 45,07%. Daya ikat air tertinggi yaitu 69,44% pada perlakuan kontrol. Penambahan ekstrak daun sirsak pada bakso ayam KUB memiliki hasil uji organoleptik yang lebih dominan pada penambahan ekstrak daun sirsak 6% dengan warna bakso hijau muda, cukup beraroma daun sirsak, tekstur tidak kenyal dengan rasa sedikit pahit. Uji hedonik dengan penilaian lebih dominan pada skala 3 yaitu penambahan ekstrak daun sirsak 2% baik dari warna, aroma, tekstur dan rasa.  (Fortified KUB Chicken Meatballs Soursop (Annona muricata Linn) Leaf Extract: Overview of Protein Content, Water Holding Capacity, Organoleptic, and Antioxidant Content)  ABSTRAK. KUB chicken meatballs fortified with soursop leaf extract is one of the functional food product diversifications. Flavonoid content in soursop leaves can function as antioxidants. The purpose of this study was to analyze the effect of adding soursop leaf extract at different levels on protein content, water holding capacity, organoleptic and antioxidant content of KUB chicken meatballs. The experimental design used in this study was a completely randomized design (CRD), consisting of 4 treatments, namely the addition of soursop leaf extract 0% (P0), 2% (P1), 4% (P2) and 6% (P3) to the total meatball ingredients chicken meat. Parameters measured included protein content, water holding capacity, antioxidant and organoleptic content. The highest protein and antioxidant content in the addition of 6% soursop leaf extract was 18.67% and 45.07%. The highest water holding capacity was 69.44% in the control treatment. The addition of soursop leaf extract to KUB chicken meatballs had more dominant organoleptic test properties in the addition of 6% soursop leaf extract with light green meatball color, quite soursop leaf aroma, texture not chewy with a slightly bitter taste. The hedonic test with a more dominant assessment on a scale of 3, namely the addition of 2% soursop leaf extract in terms of color, aroma, texture and taste.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"254 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139329226","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}

{"title":"Kualitas Telur Ayam Ras Petelur Cokelat (Hibrida) Isa Brown yang Dipelihara di Kandang Closed House dan Open House","authors":"Rastina Rastina, A. Azhari, T. R. Ferasyi, Cut Dahlia Iskandar, Z. Zainuddin, M. Muttaqien, Yoana Sukma, Siti Rani Ayuti","doi":"10.17969/agripet.v23i2.22914","DOIUrl":"https://doi.org/10.17969/agripet.v23i2.22914","url":null,"abstract":"ABSTRACT. Kualitas telur sangat dipengaruhi oleh sistem pemeliharaan, ayam petelur dapat dipelihara dengan perkandangan closed house dan open house. Penelitian ini bertujuan untuk mengetahui kualitas telur ayam ras petelur cokelat (hibrida) yang dipelihara di kandang closed house dan open house. Sampel penelitian sebanyak 160 butir telur yang terdiri dari kandang closed house dan open house, telur yang digunakan berumur 5 hari. Parameter yang diteliti dalam penelitian ini adalah berat telur, kantung udara, indeks kuning telur dan haugh unit. Hasil penelitian yang diperoleh pada berat telur pada kandang closed house adalah 66,42 ± 4,006 dan kandang open house 66,04 ± 3,669, kantung udara pada telur closed house adalah 0,52 ± 0,093 cm dan kandang open house adalah 0,56 ± 0,078 cm, indeks kuning telur pada kandang closed house adalah 0,45 ± 0,038 dan kandang open house adalah 0,40 ± 0,044, haugh unit telur pada kandang closed house adalah 85,72 ± 8,889 dan kandang open house adalah 76,17 ± 8,664. Dari hasil uji t-independent bahwa kualitas telur pada kandang closed house dan open house yang terdiri dari berat telur, kantung udara, indeks kuning telur dan haugh unit menunjukkan hasil yang berbeda tidak nyata pada taraf (α) 0,05. Dapat disimpulkan bahwa adanya perbedaan kualitas telur ayam ras petelur cokelat (hibrida) isa brown yang dipelihara di kandang closed house dengan kualitas telur ayam ras petelur cokelat (hibrida) isa brown yang dipelihara di kandang open house.  (Quality of eggs brown layings hens (hybrid) reared in closed house and open house) ABSTRAK. The quality of eggs is greatly influenced by the maintenance system, laying hens can be raised with closed house and open house. This study aimed to determine the differences in the quality of eggs of brown laying hens (hybrids) raised in closed house and open house cages. The sample used was 160 eggs kept in closed house cages and open house, Used eggs used were 5 days old. The parameters examined in this study were egg weight, air bag, yolk index and haugh unit. The results obtained from the weight of eggs in Closed House cages were 66,42 ± 4,006 and the Open House was 66,04 ± 3,669 the air sacs of eggs reared in Closed House were 0.52 ± 0.093 cm and the Open House is 0.56 ± 0.078 cm, the egg yolk index in the Closed House is 0.45 ± 0.038 and the Open House is 0,40 ± 0.044, Haugh unit of eggs reared in Closed House were 85,72 ± 8,889 and Open House were 76.17 ± 8,664. It can be concluded that there is a difference in the quality of eggs of brown laying hens (hybrids) raised in closed house cages with the quality of eggs of brown laying hens (hybrids) raised in Open House cages.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139330414","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}

{"title":"Penggunaan Ekstrak Daun Cengkeh (Syzygium aromaticum) untuk Perbaikan Dampak Stress Broiler Akibat Kepadatan Tinggi","authors":"Yusri Sapsuha, Vitus Dwi Yulianto, Yoyok Budi Pramono, Nur Sjafani","doi":"10.17969/agripet.v23i2.26560","DOIUrl":"https://doi.org/10.17969/agripet.v23i2.26560","url":null,"abstract":"ABSTRACT. Tujuan penelitian ini adalah untuk menemukan level optimal penggunaan ekstrak daun cengkeh (EDC) dalam memperbaiki dampak stres ayam broiler yang dipelihara pada kepadatan tinggi. Penelitian dilakukan berdasarkan Rancangan Acak Lengkap (RAL) dan dilaksanakan di Laboratorium Produksi Ternak Unggas, Fakultas Pertanian Universitas Khairun, Ternate. Sebanyak 444 ekor ayam broiler Lohmann (unsexed) dipelihara secara bersama dari umur 0 sampai 7 hari. Pada hari ke-8 ayam broiler (berat badan 129,78 ± 0,75 g) ditempatkan secara acak menjadi lima perlakuan dan setiap perlakuan diulang sebanyak enam kali. Perlakuan adalah sebagai berikut: T0= kontrol negatif, kepadatan 10 ekor/m2 tanpa EDC, T1= kontrol positif, kepadatan 16 ekor/m2 tanpa EDC, T2= kepadatan 16 ekor/m2 dengan 0,5 ml EDC/kg pakan, T3= kepadatan 16 ekor/m2 dengan 0,75 ml EDC/kg pakan, dan T4= kepadatan 16 ekor/m2 dengan 1,0 ml EDC/kg pakan. Data berupa performa, kadar malondialdehid (MDA) dan superoxide dismutase (SOD) dianalisis berdasarkan ANOVA dan jika ada pengaruh perlakuan yang nyata dilanjutkan uji Duncan. Hasil penelitian memperlihatkan bahwa level optimal pemberian EDC adalah 1,0 ml /kg pakan dapat memperbaiki performa ayam broiler yang dipelihara pada kepadatan tinggi. Pemberian EDC sampai dengan 1,0 ml/kg dalam ransum dapat mengurangi tingkat stres pada ayam broiler yang dipelihara pada kepadatan tinggi yang ditandai dengan penurunan kadar MDA dan meningkatnya kadar SOD pada ayam broiler.  (Use of clove leaf extract (Syzygium aromaticum) to improvement of the impact of stress on broilers raised at high density) ABSTRAK. The objective of this research was to investigate the optimal level of the use of clove leaf extract (CLE) in ameliorating the impact of stress on broilers reared at high density. The location of the study was at the Poultry Production Laboratory, Faculty of Agriculture, Khairun University, Ternate. A total of 444 Lohmann broilers (unsexed) were reared together from 0 to 7 days of age. On day 7, broiler chickens (weight of 129.78 ± 0.75 g) were grouped randomly into five treatment groups and six replications. The treatments were T0= negative control, density 10 birds/m2 without CLE, T1= positive control, 16 birds/m2 without CLE, T2= 16 birds/m2 with 0.5 ml CLE/kg feed, T3= 16 birds/m2 with 0.75 ml CLE/kg feed, and T4= 16 birds/m2 with 1.0 ml CLE/kg feed. The data obtained were analyzed using analysis of variance (ANOVA). If there was a significant treatment effect, there will be a further test by using Duncan's Test. The results showed that the administration of clove leaf extract up to 1.0 ml/kg of ration reduced stress and improved the performance of broiler chickens raised at high density.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139331464","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}

{"title":"Specific Species DNA Amplification as a Halal Authentication Method in Sausage Based on Genetic Markers","authors":"Nurul Purnomo, Musdalifa Mansur, Angga Nugraha, Muh. Ihsan A. Dagong, Asmuddin Natsir","doi":"10.17969/agripet.v23i2.26595","DOIUrl":"https://doi.org/10.17969/agripet.v23i2.26595","url":null,"abstract":"ABSTRACT. Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages. This study aims to determine the specific species genes of Cytochrome-b in target DNA amplification as a halal authentication method in sausages. In this study, the samples used were beef sausage, chicken sausage, and pork sausage. The stages of this research consisted of DNA purification, measuring DNA quality, amplifying object DNA using Cytochrome-b, electrophoresis, and visualization of the gel documentation. The DNA purification results from beef sausage, chicken sausage, and pork sausage respectively obtained concentrations of 3 (ng/µl), 2.6 (ng/µl), and 2.8 (ng/µl), and purity of 1.15, 0.76, and 0.88. Meanwhile, DNA amplification produced fragments with lengths for beef sausage, chicken sausage, and pork sausage, namely the Cytochrome-b gene 274 bp, 227 bp, and 398 bp. Based on this study, it's concluded that the Cytochrome-b genes could amplify target DNA from beef sausage, chicken sausage, and pork sausage so that they could be used as gene markers for authenticating halal sausages.  (Amplifikasi DNA Spesifik Spesies sebagai metode autentikasi halal pada sosis berdasarkan penanda genetic) ABSTRAK. Sosis merupakan makanan olahan daging yang rentan terhadap pemalsuan dengan mencampurkan daging non halal, sehingga diperlukan metode autentikasi halal yang valid, cepat dan murah untuk sosis. Penelitian ini bertujuan untuk mengetahui gen spesies spesifik Cytochrome-b pada amplifikasi DNA target sebagai metode autentikasi halal pada sosis. Dalam penelitian ini, sampel yang digunakan adalah sosis sapi, sosis ayam, dan sosis babi. Tahapan penelitian ini terdiri dari pemurnian DNA menggunakan Quick-DNA™ Plus Kits, Zymo Research, pengukuran kualitas DNA, amplifikasi pada DNA target menggunakan gen Cytochrome-b, elektroforesis, dan visualisasi pada gel dokumentasi. Hasil pemurnian DNA sosis sapi, sosis ayam, dan sosis babi masing-masing diperoleh konsentrasi 3 (ng/µl), 2,6 (ng/µl), dan 2,8 (ng/µl), dan kemurnian 1,15, 0,76, dan 0,88. Sedangkan amplifikasi DNA menghasilkan fragmen dengan panjang untuk sosis sapi, sosis ayam, dan sosis babi yaitu gen Cytochrome-b 274 bp, 227 bp, dan 398 bp. Berdasarkan penelitian ini, disimpulkan bahwa gen Cytochrome-b dapat mengamplifikasi DNA target dari sosis sapi, sosis ayam, dan sosis babi sehingga dapat digunakan sebagai penanda gen untuk autentikasi sosis halal.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139325036","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}

{"title":"Uji Biologis Multi Nutrient Block dengan Penambahan Jus Daun Sirih Hijau terhadap Pemanfaatan Energi Domba Ekor Tipis","authors":"E. Wulandari, S. Mukodiningsih, E. Pangestu","doi":"10.17969/agripet.v23i2.25924","DOIUrl":"https://doi.org/10.17969/agripet.v23i2.25924","url":null,"abstract":"ABSTRACT. Multi Nutrient Block (MNB) merupakan suplemen dengan kadar air yang cukup tinggi dan termasuk ke dalam intermediate moisture, sehingga perlu ditambahkan bahan yang memiliki sifat sebagai pengawet, antara lain daun sirih hijau. Daun sirih hijau juga memiliki sifat antiprotozoa, sehingga berdampak pada proses fermentasi dalam rumen. Tujuan penelitian ini adalah mengkaji kualitas biologis MNB yang ditambahkan daun sirih hijau pada Domba Ekor Tipis ditinjau dari konsumsi bahan kering, pertambahan bobot badan harian, konversi pakan, fermentabilitas dan pemanfaatan energi. Penelitian ini menggunakan rancangan acak lengkap yang terdiri atas 3 perlakuan dan 6 ulangan. Materi yang digunakan ialah MNB terdiri dari 50% molases, 30% jerami padi fermentasi, 6% tepung cangkang kerang, 3% garam, 4% urea dan 7% bentonit. Penambahan daun sirih hijau pada MNB sebanyak 0% pada T0, 3% pada T1 dan 6% pada T2. Pemberian pakan terdiri atas konsentrat komersil 65%, rumput gajah 25% dan MNB 10%. Hasil penelitian menunjukkan bahwa penambahan jus daun sirih hijau pada MNB tidak berpengaruh nyata (P0.05) terhadap konsumsi nutrien dan energi, fermentabilitas nutrien pakan serta pemanfaatan energi. Pemberian jus daun sirih hijau sebesar 6% pada MNB tidak berdampak pada proses fermentabilitas dan performa ternak domba.  (The biological quality of multi nutrient block with addition of green betel leaf juice on energy utilization of thin tailed sheep)  ABSTRAK. Multi Nutrient Block (MNB) is supplement with a high moisture content and classified as intermediate moisture, so it is necessary to add ingredients that have preservative properties, such as green betel leaf. Green betel leaf also has antiprotozoal compound, so it has an impact on the fermentation process in the rumen. The purpose of this study was to examine the biological quality of MNB with green betel leaf to Thin Tailed Sheep in terms of dry matter consumption, daily body weight gain, feed conversion, fermentability and energy utilization. This study used a completely randomized design consisting of 3 treatments and 6 replications. The material used MNB consisting 50% molasses, 30% fermented rice straw, 6% clamshell flour, 3% salt, 4% urea and 7% bentonite, while the addition of green betel leaf was 0% at T0, 3% at T1 and 6% at T2. Feeding consisted of 65% commercial concentrate, 25% elephant grass and 10% MNB. The parameters observed in this study were dry matter consumption, average daily gain, feed conversion, fermentability and energy utilization. The results showed that the addition of green betel leaf juice to MNB had no significant effect (P0.05) on nutrient and energy consumption, fermentability and energy utilization. The conclusion of the study is the addition of green betel leaf juice to MNB until 6% did not impact on the process of fermentability and performance of sheep.","PeriodicalId":30910,"journal":{"name":"Jurnal Agripet","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139326445","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}