PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.3047

N Zurahmah, M A Mu'in, J A Palulungan

{"title":"Pendugaan Bobot Badan Melalui Ukuran Shank pada Ayam Kampung yang Dipelihara Secara Tradisional di Manokwari","authors":"N Zurahmah, M A Mu'in, J A Palulungan","doi":"10.25181/peterpan.v5i2.3047","DOIUrl":"https://doi.org/10.25181/peterpan.v5i2.3047","url":null,"abstract":"This study aims to find an estimator of body weight by means of shank length and shank circumference in adult Kampung chickens reared traditionally. A total of 173 adult Kampung chickens (79 males and 94 females), aged 1 year belonging to several breeders in Prafi District, Manokwari Regency, were used as material for this study. Best Subsets Regression analysis was used to find the best body weight estimation model for this research chicken. The results showed that shank length (PSJ) was the best estimator of body weight (BBJ) for adult male Kampung chickens through the formula: BBJ = 0.363 PSJ – 1.67, because it had the best accuracy rate (highest R2 and lowest C-p and s) compared to the formula others available. For adult female Kampung chickens, shank length (PSB) and shank circumference (LSB) are the best estimators of body weight (BBB) for adult female Kampung chickens using the formula: BBB = 0.205 PSB + 0.127 LSB - 0.864, because it has the best level of accuracy (R2 highest and C-p and lowest s) compared to other available formulas. These formulas are very well applied to Kampung chicken farms that are kept traditionally in an area in order to choose good male candidates and prospective brooders for that area.","PeriodicalId":478695,"journal":{"name":"PETERPAN","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135899437","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

Uji Daya Simpan Inokulum dan Ketahanan Lactobacillus plantarum terhadap pH Rendah sebagai Agensia Direct Fed Microbials untuk Ternak Ruminansia 植物乳杆菌作为反刍家畜直接饲喂微生物制剂的接种体贮存性测试和对低 pH 值的耐受性

PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.3256

H Suryani, D T Marya, D M Sinaga, N A Usman

{"title":"Uji Daya Simpan Inokulum dan Ketahanan Lactobacillus plantarum terhadap pH Rendah sebagai Agensia Direct Fed Microbials untuk Ternak Ruminansia","authors":"H Suryani, D T Marya, D M Sinaga, N A Usman","doi":"10.25181/peterpan.v5i2.3256","DOIUrl":"https://doi.org/10.25181/peterpan.v5i2.3256","url":null,"abstract":"Direct Fed microbials (DFM) merupakan suatu produk mikroorganisme hidup non patogen yang menguntungkan jika diberikan pada manusia atau ternak untuk memperbaiki kesehatan ternak, efesiensi konversi ransum dan laju pertumbuhan dengan cara menekan mikroorganisme patogen dalam saluran pencernaan dan mempengaruhi keseimbangan mikroba usus. Penelitian ini bertujuan untuk memberikan informasi tentang potensi Lactobacillus plantarum FNCC 0020 sebagai agensia DFM. Penelitian ini mengunakan metode eksperimen secara deskriptif. Parameter yang diamati meliputi uji ketahanan terhadap pH asam ( 5, 3, 2), pH 7 juga turut diujikan untuk mengetahui ketahanan pada pH netral. Kemampuan Lactobacillus plantarum FNCC 0020 bertahan pada suhu ruang dengan lama waktu inkubasi berbeda (5, 7, 10 hari) juga diuji untuk mengetahui daya simpan inokulum Lactobacillus plantarum FNCC 0020 pada suhu ruang. Hasil penelitian menunjukkan bahwa Lactobacillus plantarum FNCC 0020 memiliki ketahanan terhadap pH terendah (2) dan masih bertahan pula pada pH netral (7) dengan total koloni 2.25 x 108, dan 1.3 x 107 CFU mL-1 secara berturut – turut. Inokulum Lactobacillus plantarum FNCC 0020 dapat disimpan pada suhu ruang hinga 10 hari masih memiliki total koloni 3,8 x 107 CFU mL-1.","PeriodicalId":478695,"journal":{"name":"PETERPAN","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135899980","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

Produktivitas Ayam Broiler dengan Pemberian Tepung Singkong Fermentasi 鸡的生产力与木薯淀粉的发酵

PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.3094

L Silitonga, M H Astuti, I Yuanita, S Ma'rifah, N Zega

引用次数: 0

Analisis Daya Dukung Wilayah untuk Pengembangan Sapi Bali di Kecamatan Baito Kabupaten Konawe Selatan 南科纳维地区拜托分区巴厘牛发展的地区支持分析

PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.2944

M Abadi, L O Nafiu, R Libriani, R Rahman, G Gerhana

引用次数: 0

Tingkat Pengetahuan Panitia Kurban Tentang Penyakit Lumpy Skin Disease di Kota Bandar Lampung 楠榜市祭祀委员会对结节性皮肤病的了解程度

PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.3228

I K Habsari, V R Pertiwi, G G Maradon, J A Putritamara

引用次数: 0

The Potential of Natural Stabilizer of Uwi Starch to Improve The Quality of Set Yoghurt Goats Milk during Self Life 天然稳定剂Uwi淀粉提高酸奶羊奶自生期品质的潜力

PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.3276

N A Usman, N Riffiandi

{"title":"The Potential of Natural Stabilizer of Uwi Starch to Improve The Quality of Set Yoghurt Goats Milk during Self Life","authors":"N A Usman, N Riffiandi","doi":"10.25181/peterpan.v5i2.3276","DOIUrl":"https://doi.org/10.25181/peterpan.v5i2.3276","url":null,"abstract":"Processing goat's milk into yoghurt products can reduce the distinctive aroma of 'prengus' by adding a starter that will break down lactose into lactic acid and switch the milk smell into a distinctive odour of yoghurt. It will also increase the consumption of goat's milk with higher nutritional value and extend the shelf life. This study aims to determine the potential of the natural stabilizer of uwi starch in improving the quality of set yoghurt goat's milk during its shelf-life. This study was conducted in experimental used CRD with four treatments (P1: 0-day storage, P2: 2 days storage, P3: 4 days storage, P4: 6 days storage) and five replications. Analysis of variance used to determine the potential of the natural stabilizer of uwi starch on total lactic acid bacteria, viscosity, and water content set yoghurt goat's milk. And then, Honestly Significant Difference was used to know the difference between the treatments. The results showed that the treatment adding a natural stabilizer of uwi starch was significantly different (P<0.05) in total lactic acid bacteria during storage and had no significant effect (P>0.05) on viscosity and water content during storage","PeriodicalId":478695,"journal":{"name":"PETERPAN","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135899438","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

Analisis Faktor-Faktor Yang Mempengaruhi Konsumsi Daging Ayam Ras Di Kecamatan Teluk Ambon Kota Ambon 分析影响安邦市安邦湾养鸡场消费的因素

PETERPAN Pub Date : 2023-10-02 DOI: 10.25181/peterpan.v5i2.3115

M J Matatula, A Kewilaa

{"title":"Analisis Faktor-Faktor Yang Mempengaruhi Konsumsi Daging Ayam Ras Di Kecamatan Teluk Ambon Kota Ambon","authors":"M J Matatula, A Kewilaa","doi":"10.25181/peterpan.v5i2.3115","DOIUrl":"https://doi.org/10.25181/peterpan.v5i2.3115","url":null,"abstract":"Increasing people's welfare is in line with increasing consumption of broiler meat as a source of animal protein. Improving a person's quality of life has implications for a selective attitude in choosing the quality and quantity of food consumed. This study aims to analyze the factors that influence the consumption of purebred chicken in Teluk Ambon District. The research location was determined purposively, namely deliberately in the market located in Teluk Ambon District, namely Pasar Rumah Tiga and Pasar Wayame. The basis for location considerations is that the people around the market have varied occupational professions and have heterogeneous levels of education. The research sample was drawn using the accidental sampling method, namely taking samples of respondents who are consumers who happen to shop for chicken meat. Respondents were taken as many as 60 people. To analyze the factors that influence the amount of consumption of chicken meat analyzed using multiple linear regression analysis method. The research results show that the price of chicken meat, the price of chicken eggs, the price of fish, the level of education, dependants, tastes, and income together have a significant influence on the amount of consumption of chicken meat. Partially, the variable price of chicken meat, the number of family dependents, income tastes have a significant effect on the amount of chicken meat consumption, while the price of chicken eggs, the price of fish, and the level of education have no significant effect on the amount of chicken meat consumption.","PeriodicalId":478695,"journal":{"name":"PETERPAN","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135900328","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

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