Jurnal Peternakan Indonesia最新文献_第4页

KUALITAS FISIK SILASE AMPAS KECAP DENGAN ADITIF TANIN AKASIA (Acacia mangium Wild.) DAN ADITIF LAINNYA 酱油泡沫的物理特性与金合欢添加剂(Acacia mangium Wild)。和其他添加剂

Jurnal Peternakan Indonesia Pub Date : 2019-09-30 DOI: 10.24014/jupet.v16i2.7418

S. Sadarman, M. Ridla, N. Nahrowi, R. Ridwan, Rakhmad P. Harahap, R. Nurfitriani, A. Jayanegara

引用次数: 4

MELTING RATE, pH AND GLUCOSE CONTENT OF GOAT MILK ICE CREAM STABILIZE BY GRASS JELLY LEAVES GEL (Cyclea barbata Miers) IN DIFFERENT CONCENTRATION 用不同浓度的草叶凝胶稳定山羊奶冰淇淋的融化速率、pH值和葡萄糖含量

Jurnal Peternakan Indonesia Pub Date : 2019-09-30 DOI: 10.24014/jupet.v16i2.4072

Sofyan Hidayat, Z WiedaNurwidadaH, Bambang Kuntoro

{"title":"MELTING RATE, pH AND GLUCOSE CONTENT OF GOAT MILK ICE CREAM STABILIZE BY GRASS JELLY LEAVES GEL (Cyclea barbata Miers) IN DIFFERENT CONCENTRATION","authors":"Sofyan Hidayat, Z WiedaNurwidadaH, Bambang Kuntoro","doi":"10.24014/jupet.v16i2.4072","DOIUrl":"https://doi.org/10.24014/jupet.v16i2.4072","url":null,"abstract":"This research was conducted in May to June, 2016 in Post-Harvest Technology Laboratory of the Faculty of Agriculture and Animal Science State Islamic University of Syarif Kasim Sultan Riau, and Laboratory of Food and Beverage Trade, Cooperatives, Small and Medium Enterprises Services, Pekanbaru City, Riau Province. This study of aims to determine the physical quality the ice cream with the addition of grass jelly leaves gel as a stabilizer in ice cream. The experimental design used in this study was completely randomized design with five treatments and four replications. Parameters obsered were on study treatment is P0 (without grass jelly leaves gel), P1 (0,25% of grass jelly leaves gel), P2 (0,50% of grass jelly leaves gel), P3 (0,75% of grass jelly leaves gel) and P4 (1,00% of grass jelly leaves gel). The parameters observed were melting time, pH and glucose content. The results showed that the addition of grass jelly leaves gel did not significantly affect (P>0.05) melting rate of ice cream, but significantly decreased the pH value of ice cream (P<0.01) and increased glucose concentration of goat milk ice cream (P<0.01). The conclusions of this research that goat milk ice cream stabilized using grass jelly leaves gel at the level of 1,00% produce yield glucose content was 38,91%, the melting rate for 13,45 minutes and 6,10 of pH value","PeriodicalId":31804,"journal":{"name":"Jurnal Peternakan Indonesia","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86597272","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

PENGARUH KOMBINASI TEPUNG ROTI AFKIR DAN TEPUNG KULIT MANGGIS SEBAGAI SUBSTITUSI JAGUNG DALAM RANSUM ITIK CIHATEUP TERHADAP PERFORMAN PERTUMBUHAN DAN INCOME OVER FEED COST

Jurnal Peternakan Indonesia Pub Date : 2019-09-30 DOI: 10.24014/jupet.v16i2.7000

Andri Kusmayadi

{"title":"PENGARUH KOMBINASI TEPUNG ROTI AFKIR DAN TEPUNG KULIT MANGGIS SEBAGAI SUBSTITUSI JAGUNG DALAM RANSUM ITIK CIHATEUP TERHADAP PERFORMAN PERTUMBUHAN DAN INCOME OVER FEED COST","authors":"Andri Kusmayadi","doi":"10.24014/jupet.v16i2.7000","DOIUrl":"https://doi.org/10.24014/jupet.v16i2.7000","url":null,"abstract":"Tujuan penelitian ini untuk mengkaji pengaruh level penggunaan tepung roti afkir (TRA) dan tepung kulit manggis (TKM) sebagai substitusi jagung terhadap performan pertumbuhan dan income over feed cost (IOFC) itik Ciahteup. Sebanyak 84 ekor itik Cihateup dibagi secara acak ke dalam 7 kelompok perlakuan pakan yaitu: pakan tanpa perlakuan TRA dan TKM (R0), Pakan dengan penambahan TRA 10% pengganti jagung + 1% TKM (R1A), pakan dengan penambahan TRA 10% pengganti jagung + 2% TKM (R1B), pakan dengan penambahan TRA 20% pengganti jagung + 1% TKM (R2A), pakan dengan penambahan TRA 20% pengganti jagung + 2% TKM (R2B), pakan dengan penambahan TRA 30% pengganti jagung + 1% TKM (R3A) dan pakan dengan penambahan TRA 30% pengganti jagung + 2% TKM (R3B). Variabel yang diamati yaitu bobot badan akhir, pertambahan bobot badan, konsumsi pakan, konversi pakan dan IOFC. Penelitian menggunakan rancangan acak lengkap, apabila berbeda nyata diuji lanjut dengan metode Duncan. Hasil penelitian menunjukkan bahwa perlakuan pakan berpengaruh nyata (P<0.05) terhadap bobot badan akhir, pertambahan bobot badan dan IOFC. Perlakuan R2B yang mengandung 20% TRA dan 1% TKM memiliki performan pertumbuhan yang mendekati perlakuan kontrol. Adapun perlakuan R3A yang mengandung 30% TRA menghasilkan nilai IOFC yang lebih rendah dibandingkan perlakuan lainnya. Dengan demikian, pemberian 20% TRA dan 2.0% TKM direkomendasikan untuk memperbaiki performan pertumbuhan dan pemberian 30% TRA dapat diaplikasikan untuk menurunkan nilai IOFC.","PeriodicalId":31804,"journal":{"name":"Jurnal Peternakan Indonesia","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72897016","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

PENAMPILAN PRODUKSI KELINCI PERIODE PERTUMBUHAN YANG DIBERI PAKAN WAFER LIMBAH DAUN UBI JALAR (IPOMEA BATATAS) DENGAN PENAMBAHAN BERBAGAI LEVEL MOLASES 由山药叶(IPOMEA bartas)以不同层次的MOLASES为食的生长阶段的外观

Jurnal Peternakan Indonesia Pub Date : 2019-09-30 DOI: 10.24014/jupet.v16i2.7228

A. E. Harahap, E. Saleh, N. Nurjannah

引用次数: 2

TINGKAH LAKU AYAM KUB PADA PERBIBITAN AYAM KUB DI KABUPATEN SIGI, PROVINSI SULAWESI TENGAH

Jurnal Peternakan Indonesia Pub Date : 2019-09-30 DOI: 10.24014/jupet.v16i2.7232

Wardi Wardi, A. Ishak, M. Dewi

{"title":"TINGKAH LAKU AYAM KUB PADA PERBIBITAN AYAM KUB DI KABUPATEN SIGI, PROVINSI SULAWESI TENGAH","authors":"Wardi Wardi, A. Ishak, M. Dewi","doi":"10.24014/jupet.v16i2.7232","DOIUrl":"https://doi.org/10.24014/jupet.v16i2.7232","url":null,"abstract":"Ayam kampung adalah salah satu ternak yang dipelihara oleh masyarakat desa secara umum karena sistem pemeliharaan tidak terlalu memerlukan input yang besar seperti ayam ras, memiliki kemampuan adaptasi lingkungan yang baik sehingga banyak dipelihara masyarakat pedesaan di Indonesia. Bahkan dibeberapa tempat di pedesaan sistem pemeliharaanya zero input. Informasi tentang tingkah laku ayam KUB yang dipelihara secara intensif dalam kandang maupun secara bebas masih sangat minim, sehingga diperlukan sebuah kajian tentang tingkah laku ayam KUB agar dapat berproduksi maksimal. Tingkah laku dapat merepresentasikan kondisi fisiologis, perasaan serta respon unggas terhadap perubahan kondisi lingkungan sekitarnya. Kajian ini dilaksanakan di salah satu lokasi diseminasi pengembangan Ayam KUB di Kabupaten Sigi, Provinsi Sulawesi Tengah. Kajian menggunakan metode one zero sampling , pengamatan dilakukan pagi hari (07.00-08.00 WITA) dan sore (16.00-17.00 WITA) selama 7 hari. Populasi ayam KUB yang digunakan dalam kajian ini sebanyak 5 ekor Jantan dan 25 ekor Betina berumur 18 minggu. Hasil pengamatan menunjukkan aktivitas tertinggi pada pagi hari berturut-turut adalah; aktivitas makan (10%), minum (9,9%), bertengger (9,2%), groming (9,2%) lokomosi (7,8%), agonistik (1,7%), kawin (1,4%), eliminasi (1,1) dan istirahat (1,1%), sedangkan aktivitas tertinggi pada sore hari adalah makan (11,8%), minum (9,9%), grooming (8,6%), lokomosi (7,8%), bertengger (7,0%), agonistik (1,3%), eliminasi (0,8%), istirahat (0,8%) dan kawin (0,6%). Disimpulkan bahwa tingkah laku ayam KUB umur 18 minggu secara keseluruhan masih dalam batas normal demi memenuhi tingkat kesejahterannya untuk persiapan berproduksi secara maksimal. Kata kunci : Tingkah Laku, Ayam KUB, one zero sampling .","PeriodicalId":31804,"journal":{"name":"Jurnal Peternakan Indonesia","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82577882","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

SIFAT FISIK DAN KIMIA SUP KRIM INSTAN DENGAN PENAMBAHAN HIDROLISAT PROTEIN DAGING KAMBING KACANG 方便面汤的物理性质和化学性质，加入山羊肉蛋白溶液

Jurnal Peternakan Indonesia Pub Date : 2019-03-01 DOI: 10.24014/jupet.v16i1.6223

I. Mirdhayati, Wieda Nurwidada

{"title":"SIFAT FISIK DAN KIMIA SUP KRIM INSTAN DENGAN PENAMBAHAN HIDROLISAT PROTEIN DAGING KAMBING KACANG","authors":"I. Mirdhayati, Wieda Nurwidada","doi":"10.24014/jupet.v16i1.6223","DOIUrl":"https://doi.org/10.24014/jupet.v16i1.6223","url":null,"abstract":" Meat protein hydrolyzate can be used as an ingredient in making instant cream soup. The application of mutton protein hydrolyzate as an ingredient in making cream soup has never been done. The purpose of this study was to develop instant cream soup products from goat meat hydrolyzate as a functional food product prototype, and to know the characterization of instant cream soup in terms of its physical and chemical properties. This research is an experiment with a completely randomized design, with replications 3 times. The treatment is the addition of goat meat protein hydrolyzate which consists of 6 levels, namely, 0%, 0.2%, 0.4%, 0.6%, 0.8% 1.0% and commercial cream soup as a comparison. Data on physical properties and chemical composition were analyzed statistically by diversity analysis. The results showed that the addition of goat meat protein hydrolyzate at different concentrations was able to increase bulk density and pH value and reduce the water binding capacity of instant cream soup produced. The addition of goat meat protein hydrolyzate at different concentrations increases the water content and protein content, decreases the carbohydrate content of instant cream soup, but does not affect the ash content and fat content. It can be concluded that the addition of goat meat hydrolyzate to 1% produces instant cream soup with the same pH value and water binding capacity as commercial cream soup products and produces higher protein content than commercial products. ","PeriodicalId":31804,"journal":{"name":"Jurnal Peternakan Indonesia","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90947256","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

KANDUNGAN FRAKSI SERAT TEPUNG SILASE AMPAS TEBU YANG DITAMBAH BIOMASA INDIGOFERA SEBAGAI PAKAN TERNAK 甘蔗淀粉残渣中的微量成分，加上作为牛饲料的不高质的生物质

Jurnal Peternakan Indonesia Pub Date : 2019-03-01 DOI: 10.24014/JUPET.V16I1.6213

Arsyadi Ali, B. Kuntoro, R. Misrianti

引用次数: 1

KUALITAS FISIK DAN NUTRISI ECENG GONDOK (Eichornia crassipes) DENGAN LAMA FERMENTASI YANG BERBEDA 溃疡的物理和营养质量与长期的不同发酵

Jurnal Peternakan Indonesia Pub Date : 2019-03-01 DOI: 10.24014/JUPET.V16I1.3679

Evi Irawati, E. Purnamasari, F. Arsyad

{"title":"KUALITAS FISIK DAN NUTRISI ECENG GONDOK (Eichornia crassipes) DENGAN LAMA FERMENTASI YANG BERBEDA","authors":"Evi Irawati, E. Purnamasari, F. Arsyad","doi":"10.24014/JUPET.V16I1.3679","DOIUrl":"https://doi.org/10.24014/JUPET.V16I1.3679","url":null,"abstract":"Pakan merupakan salah satu faktor yang penting dalam usaha peternakan. Eceng gondok dapat dijadikan sebagai salah satu pakan alternatif dengan cara fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi terhadap kualitas fisik dan nutrisi eceng gondok. Penelitian ini dilaksanakan pada bulan April sampai Mei 2016 di Laboratorium Agrostologi, Industri Pakan dan Ilmu Tanah serta Laboratorium Ilmu Nutrisi dan Kimia Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau. Penelitian ini dilakukan dengan metode eksperimen. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan dan 6 ulangan. Perlakuan pada penelitian ini adalah lama fermentasi A = 7 hari, B = 14 hari dan C = 21 hari. Parameter yang diamati berupa fisik (pH, warna, aroma, tekstur dan jamur) dan nutrisi (protein kasar dan serat kasar). Hasil penelitian ini menunjukkan bahwa lama fermentasi memberikan pengaruh dalam meningkatkan kualitas pH, warna, aroma dan protein kasar. tetapi tidak dapat meningkatkan tekstur, dan menurunkan serat kasar. Disimpulkan bahwa fermentasi sampai 41 hari sudah mampu meningkatkan protein kasar dan belum mampu menurunkan serat kasar. ","PeriodicalId":31804,"journal":{"name":"Jurnal Peternakan Indonesia","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85553162","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: 5

KUALITAS MIKROBIOLOGIS SILASE DENGAN PENAMBAHAN BERBAGAI LEVEL KULIT BUAH DAN JERAMI JAGUNG (Zea mays L.) SERTA TEPUNG JAGUNG YANG BERBEDA 一种酶微生物品质，添加了不同水平的果皮和麦秆。还有不同的玉米粉

Jurnal Peternakan Indonesia Pub Date : 2019-03-01 DOI: 10.24014/JUPET.V16I1.6653

A. E. Harahap, R. Febriyanti, K. Halidasiah

引用次数: 0

CROSSBREDING BETWEEN NATIVE CHIKEN AND LEGHORN CHIKEN STRAIN ISA BROWN 本地鸡与来港鸡的杂交是棕色的

Jurnal Peternakan Indonesia Pub Date : 2019-03-01 DOI: 10.24014/jupet.v16i1.4050

S. Dako

{"title":"CROSSBREDING BETWEEN NATIVE CHIKEN AND LEGHORN CHIKEN STRAIN ISA BROWN","authors":"S. Dako","doi":"10.24014/jupet.v16i1.4050","DOIUrl":"https://doi.org/10.24014/jupet.v16i1.4050","url":null,"abstract":"This research is the first step, with aims to determine the production and reproduction ability of Crossbreding between male native chicken with female Isa brown strain leghorn, to be the parent in the next stage of research . This study used 3 male native chicken 12 -24 months of age. and and 28 females of Leghorn chicken 14 month of ege, with body weight 1100-1200 gram, crossbreding using artificial Insemination methode, semen domestic chicken dilution rate using physiological NaCl, ratio sperm dilution 1 : 4. They were put in grower flocks with density of one birds per cage. Feeds during experiment were given in phases, starter Feeds (Protein 21% and Energy 3000 kcal/kg), for layer (Protein 17% and Energy 2900 kcal/kg). Drinking water during experiment were given adlibitum. The result of the study illustrate crossbreeding between male native chicken and female leghorn chiken Isa Brown strain is egg weight: 51.50-54.17 gram, egg index: 0.76 to 0.79%., Hatching weight: 39.34-39,39 grams, egg fertility 65,70-78,00%, hatchability 76.83-78.75%. In conclusion: egg weight of 52.42 eggs, egg index 0.78, eggs fertility 74.43%. hatchability 77,93%, and F1 body weight of 1 days of ege : 39.37 gram, and heritability DOC weight 0.43 ","PeriodicalId":31804,"journal":{"name":"Jurnal Peternakan Indonesia","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89031360","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