Herawati Latif
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala

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Performan Hasil Silangan Ayam Kampung Jantan dengan Ayam Kedu Betina Pada Fase Produksi Pertama Yang Diberi Ransum Dengan Level Protein Yang Berbeda Latif, Herawati
Jurnal Agripet Vol 7, No 1 (2007): Volume 7, No. 1, April 2007
Publisher : Agricultural Faculty

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ABSTRACT. A study on performance of crossed local cock with Kedu hen on production phase given diet with different level of protein have been conducted at experimental farm of Syiah Kuala University. The objective of the research was to study the production performance of local chiken and crossed local cock with Kedu given different level of protein. There were 24 local chiken and 24 crossed local cock and Kedu hen used in trial. The study was designed in Completely Randomized Design (CRD) with factorial pattern 2 x 3 and 4 replications. There were 2 chicks in each replications. First factor was breed of chicken (A); there were local breed of chiken (A1) and crossed breed of chicken (A2). The second factors were the level of protein in the diet e.g. 16% (R1), 18%(R2), and 20%(R3). Parameters studied were feed consumption, hen day production egg weight, feed conversion and egg indext. The data were analyzed by and analysis of variance and as a significant effect was detected, the analysis was breed and crossed breed. However, there were no significant effect on feed consumption, hen day production, egg weight, feed conversion and egg index. Generally, performance of local breed hen which was feed on 20% protein on the diet.
Evaluasi Produksi dan Persentase Karkas Itik Peking dengan Pemberian Pakan Fermentasi Probiotik Syah, Sukirman; Daud, Muhammad; Latif, Herawati
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstrak: Penelitian tentang produksi dan persentase karkasitik Peking dengan pemberian pakan fermentasi probiotik dalam ransum itik Peking telah dilaksanakan di peternakan masyarakat Gampong Mireuk Lamreuduep, Kecamatan Baitussalam, Aceh Besar selama 2 bulan yang berlansung dari tanggal 1 Juli sampai 31 Agustus 2015. Tujuan penelitian ini untuk mengetahui pengaruh pemberian pakan fermentasi probiotik terhadap produksi dan persentase karkas itik Peking. Penelitian ini menggunakan 80 ekor itik peking umur 1 hari (DOD). Rancangan penelitian yang digunakanadalahrancanganacaklengkap (RAL) yang terdiridari 4 perlakuandan 4 ulangan. Setiap ulangan merupakan unit percobaan yang terdiri dari 5 ekor itik peking. Perlakuan pakan fermentasi probiotik yang diberikan adalah R1 (kontrol); R2 (10%); R3 (12,5%); R4 (15%). Parameter  yang  diamati adalah: berat hidup, berat karkas, persentase karkas, bobot potongan karkas  (dada, sayap, paha, dan punggung) dan persentase potongan karkas (dada, sayap, paha, dan punggung). Hasil penelitian menunjukkan bahwa pemberian pakan fermentasi probiotik dalam ransum itik Peking berpengaruh nyata (P<0,05) terhadap potongan karkas sayap, dan persentase potongan karkas paha, namun tidak berpengaruh nyata terhadap berat hidup, berat karkas, persentase karkas, persentase potongan karkas dada, potongan karkas sayap, potongan karkas punggung. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian pakan fermentasi probiotik dalam ransum itik Peking dengan level berbeda menunjukkan pengaruh positif terhadapberat hidup, berat karkas, berat potongan karkas (dada, paha, punggung) dan persentase potongan karkas (dada, danpunggung). Evaluation Production and Percentage of Peking Duck Carcass of Feed Fermentation Probiotic Abstract - The research on production and percentage of peking ducks carcass by fermented probiotic feeding in rations of peking duck has been conducted at the community farm in Gampong Mireuk Lamreuduep, Baitussalam, Aceh Besar for two months. The purpose of this study is to determine the effect of feeding fermented probiotic on the production and percentage of peking duck carcass. The study used 80 peking ducklings (DOD). The design of this study is a completely randomized design (RAL), which consists of 4 treatments and four replications. Each replications is an experimental unit which is consisting of 5 peking ducks. Given fermented probiotic treatment is R1 (control); R2 (10%); R3 (12.5%); R4 (15%). The measured parameters were: live weight, carcass weight, carcass percentage, carcass weight in pieces (breast, wing, thigh, and back) and the percentage of carcass pieces (breast, wing, thigh, and back). The results of the study showed that fermented prabiotics feeding in peking duck ration significantly effect (P <0.05) toward carcass pieces of wings, and the percentage of carcass thigh pieces, but it did not significantly affect live weight, carcass weight, carcass percentage, percentage of carcass chest pieces, pieces of carcass wing, pieces of carcass back. Based on the results of this study, it can be concluded that fermented probiotics feeding in ration of peking duck in different levels showed a positive effect on live weight, carcass weight, carcass weight pieces (breasts, thighs, back) and percentage carcass pieces (chest and back)
Pengaruh Penggunaan Bahan Pengawet Organik dan Lama Penyimpanan terhadap Kualitas Makro dan Mikroskopis Sperma Ayam Pejantan ALPU Ambia Rahman, Rizki; Yaman, M. Aman; Latif, Herawati
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstrak. Perbaikan mutu genetik dapat dilakukan dengan cara inseminasi buatan (IB) pada indukan yang unggul. Keberhasilan IB dipengaruhi oleh kualitas semen dan bahan pengencer yang digunakan untuk penyimpanannya. Spermatozoa unggas lebih resisten terhadap cold shock (chiuing injury), sehingga sperma ayam tidak bisa dibekukan. Pada suhu kamar, spermatozoa segar ayam mampu hidup selama 30-45 menit. Ayam lokal pedaging unggul atau ALPU biasa disebut dengan ayam kampung super mencapai berat hingga 1,5 kg, pada umur 45 – 75 hari dan sudah siap dikonsumsi, hal tersebut yang membedakan dengan ayam kampung asli yang umumnya baru bisa dipanen setelah 3 – 6 bulan. Madu, royal jelly, dan propolis merupakan salah satu bahan pengawet organik yang mampu untuk memenuhi kebutuhan nutrisi. Produk lebah ini mempunyai kandungan flavonoid yang berfungsi sebagai antibakteri, antivirus, dan antioksidan, yang dapat melindungi sperma dari mikroorganisme dan fungi. Kegiatan penelitian ini dilaksanakan di Laboratorium Lapangan Peternakan (LLP) Fakultas Pertanian Universitas Syiah Kuala yang terletak di Jalan Utama Gampong Rukoh, Darussalam, Banda Aceh. Penelitian dilakukan selama 70 hari, mulai tanggal 1 Juli – 10 September 2017. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bahan pengawet organik dan lama penyimpanan terhadap kualitas makro dan mikroskopis sperma ayam ALPU. Penelitian ini merupakan penelitian eksperimental yang menggunakan Rancangan Acak Lengkap Faktorial (RAL Faktorial) yang terdiri dari 2 (dua) faktor yaitu jenis bahan pengawet (P), dan rentang waktu (A).  Faktor bahan pengawet (P) terdiri dari 4 jenis bahan yaitu bahan pengencer NaCl Fisiologis 0,9%, bahan pengawet madu, royal jelly, dan propolis. Hasil penelitian menunjukkan bahwa selain propolis, pemberian madu dan royal jelly (Faktor P) berpengaruh sangat nyata (P < 0,01) terhadap kualitas makro dan mikroskopis sperma kecuali pada konsentrasi sperma, hal tersebut dikarenakan perlakuan dalam penelitian hanya diberikan kepada sperma. Lama penyimpanan (Faktor A) juga berpengaruh sangat nyata (P < 0,01) terhadap kualitas makro dan mikroskopis sperma ayam pejantan ALPU, semakin lama penyimpanan maka semakin mempengaruhi kualitas makro dan mikroskopis sperma ayam pejantan ALPU. Dalam penelitian, madu dan royal jelly mampu mempertahankan keadaan lingkungan semen serta memberikan energi yang cukup untuk mempertahankan daya hidup spermatozoa hingga 36 jam dan masih baik digunakan untuk IB.The effect of using organic preservatives and storage duration on macro and microscopic quality of ALPU sperm cockAbstract. Increase on  l genetic quality of superior chicken could be aafafected by artificial insemination (IB). The implementation of  IB was influenced by the quality of the cement and the diluent used for its storage. Poultry sperm can not withstand cold sting (cold shock), so the chicken sperm can not be frozen. At room temperature, fresh chicken spermatozoa are able to live for 30-45 minutes. Local chicken meat superior or ALPU commonly known as local super chicken weighs up to 1.5 kg, at the age of 45-75 days and ready for consumption, this is what distinguishes genuine local chicken that can generally be harvested after 3-6 months. Honey, royal jelly, and propolis are the organic preservatives that are able to meet the nutritional needs  of chicken sperm. This bee product contains flavonoids that act as antibacterial, antiviral, and antioxidants, which can protect sperm from microorganisms and fungi. This research activity was conducted at Field Laboratory of Animal Husbandry (LLP) of Faculty of Agriculture of Syiah Kuala University located at Main Street of Gampong Rukoh, Darussalam, Banda Aceh. The study was conducted for 70 days, starting from 1 July to 10 September 2017. This study aims to determine the effect of using organic preservatives and storage duration on macro and microscopic quality of ALPU chicken sperm. This study was an experimental study using a Complete Random Factorial Design (RAL Factorial) consisting of 2 (two) factors: preservative (P), and time span (A). The preservative factor (P) consists of 4 types of ingredients were physiological diluent 0.9% of Na, preservative honey, royal jelly, and propolis. The results showed that in addition to propolis, the provision of honey and royal jelly (Factor P) had a high sigificantly effect (P <0.01) on the macro and microscopic quality of sperm except in sperm concentration.  Time span also have a high significantly  effect (P <0,01) to macro and microscopic quality of ALPU sperm cock. In addition, the longer of time storage will influence the macro and microscopic quality of ALPU sperm chicken. In conclusion, honey and royal jelly were able to maintain the state of the cement environment as well as provide enough energy to maintain the life spermatozoa up to 36 hours. The condition makes it possible to store a chicken sperm in honey and royal jelly dilutiton in along time for IB preparation. 
Pengaruh Substitusi Amtabis yang difermentasi dengan aspergillus niger terhadap Berat dan Persentase Karkas Broiler Marzani, Rifki; Latif, Herawati; Samadi, Samadi
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abtrak: Tujuan penelitian ini adalah untuk mengetahui tentang pengaruh substitusi amtabis yang difermentasi dengan Aspergillus niger (A.niger) terhadap berat dan persentase karkas broiler. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan Fakultas Pertanian Universitas Syiah Kuala yang berlokasi di Desa Kopelma Darussalam Banda Aceh sejak tanggal 4 Desember 2015 sampai dengan tanggal 9 Januari 2016. Parameter yang diukur adalah berat hidup, berat karkas, persentase karkas, berat potongan karkas, persentase potongan karkas. Hasil penelitian menunjukkan bahwa substitusi Amtabis dengan ransum komersial berpengaruh sangat nyata (P<0,01) terhadap berat hidup dan berat karkas, namun tidak berpengaruh nyata terhadap persentase karkas. Pada penambahan Amtabis dengan level 6% cenderung menaikkan berat hidup, berat dan persentase karkas tetapi tidak melebihi kontrol. Pengaruh substitusi Amtabis terhadap berat dan persentase bagian-bagian karkas menunjukkan pengaruh yang nyata pada berat sayap, berat paha atas dan berat paha bawah.Effect of Substitution Amtabis Fermented with Aspergillus niger on the Weight and the Percentage of Carcass Broiler Abstrack: The purpose of this study was to obtain information about the effect of substitution amtabis fermented with Aspergillus niger (A.niger) on broiler weight and the percentage of carcass. This research was conducted at the Field Laboratory of Animal Husbandry Department,  Agricultural Faculty, Syiah Kuala Universtiy Darusslam, Banda Aceh from December 4, 2015 to January 9, 2016. Parameters measured in this study were live weight, carcass weight, carcass percentage, pieces of carcass weight, carcass percentage cuts. The results showed that the substitution of Amtabis in commercial rations significant effect (P<0,05) on live weight and carcass weight, but not influenced (P>0,05) on carcass percentage. Substitution of Amtabis at the level of 6% on commercial feed tended to increase live weight, carcass weight and percentages but still not above control weight. Effect of substitution Amtabis on weight and cut-up pieces of broiler carcass showed significantly influenced on the weight of the wings, tights and drum sticks
Evaluasi Penggunaan Campuran Tepung Kulit Pisang Fermentasi, Bungkil Kelapa, dan Minyak Sawit Sebagai Substitusi Sebagian Ransum Komersil Terhadap Berat dan Persentase Karkas Itik Peking Hagata, Aflesia; Zulfan, Zulfan; Latif, Herawati
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstrak.    Tujuan penelitian ini adalah untuk mengevaluasi  penggunaan campuran tepung kulit pisang fermentasi,   bungkil kelapa,   minyak sawit, dan  feed supplement  sebagai substitusi sebagian ransum komersil selama periode finisher terhadap  berat  dan persentase karkas itik peking.  Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP), Univeritas Syiah Kuala tanggal 22 Februari‒19 April 2017. Penelitian ini menggunakan 96 ekor anak itik peking jantan (DOD).   Rancangan yang digunakan adalah  Rancangan Acak Kelompok dengan Subsampel (Randomized Block Design with Subsampling) terdiri dari 4 perlakuan, 4 kelompok, dan 2 subsampling.  Tiap kelompok merupakan unit percobaan,  masing-masing terdiri dari enam ekor itik.  Perlakuan yang  dicobakan adalah pemberian tepung kulit pisang fermentasi + bungkil kelapa + minyak sawit +  feed supplemen tsebanyak masing-masing 0% (P1), 4+2,5+0,5+1% (P2),8+5+1+1% (P3), dan 12+7,5+1,5+1% (P4).  Parameter yang diamati meliputi berat dan persentase karkas.  Hasil penelitian memerlihatkan   ransum komersil itik peking dapat disubstitusi dengan tepung kulit pisang fermentasi sebanyak 12%  ditambah bungkil kelapa 6%,  minyak kelapa 1,5%  dan  feed supplement  1% selama periode pemeliharaan 3‒8 minggu tanpa berpengaruh nyata terhadap bobot hidup, bobot, dan persentase karkas,  potongan-potongan karkas itik peking.Evaluation of  Using Fermented  Banana Peel Meal + Coconut Meal and Coconut Oil  as Partial Substitution of Commercial Diets to the Weights and Percentages of Peking CarcassesAbstract.  The aim of present study was to  evaluation the inclusion of   fermented banana  peel + coconut meal + coconut oil + feed supplement as partial substitution of  duck commercial diet  to the weights and percentages of  peking duck carcasses.   The  study was conducted in Field Laboratory of Animal Husbandry,  Livestock Department,  Faculty of Agriculture, Syiah Kuala University,  February 22  until April 19, 2017.   As many as 96 male peking DOD were used in this study.   The study was performed into randomized block  design with subsamples (RBD with subsamples), consisted of  4 treatments,   4  blocks, and 2 subsamples.  Each group was an experimental unit, each consisting of six ducks. The treatment was the inclusion of   fermented banana peel meal + coconut meal + coconut oil + feed supplement with the level of  0% (P1),  4+2,5+0,5+1% (P2),  8+5+1+1% (P3),  and 12+7,5+1,5+1% (P4), respectively.  The parameters observed were the weight and percentage of  carcass and  retail cut-ups.    The results of study showed that inclusion of  up to 12% fermented banana peel + 7,5% coconut meal + 1% coconut oil + 1% feed supplement as partial substitution of  commercial diet did not significantly (P>0.05)  affect on  the weights and percentages  of  carcasses and retail cut-ups  
Pengaruh Penggunaan Bahan Pakan Fermentasi Campuran Dedak Padi, Dedak Jagung, dan Bungkil Kedelai terhadap Produksi Telur Ayam Ras Petelur Nadia, Nadia; Latif, Herawati; Zulfan, Zulfan
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 4 (2017): November 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstrak : Tujuan penelitian ini adalah untuk mengetahui pengaruh  penggunaan bahan pakan fermentasi yang tersusun dari dedak padi, dedak jagung, dan bungkil kedelai dengan ukuran bobot badan awal berbeda terhadap  produksi telur ayam ras petelur.  Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP),  Program Studi Peternakan,  Fakultas Pertanian,  Universitas Syiah Kuala tanggal 13 Februari‒14 April 2017. Penelitian ini menggunakan 48 ekor ayam ras petelur (layer), strain Isa Brown.    Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial (RAL  Faktorial) pola  3x2.   Faktor A merupakan perlakuan pemberian pakan fermentasi berbasis dedak padi + dedak jagung + bungkil kedelai  dengan level 0% (A1),  15% (A2), dan 30% (A3).  Faktor B merupakan perlakuan ukuran bobot badan awal ayam  yang terdiri dari bobot badan awal sedang (B1) dan berat (B2).   Tiap kombinasi perlakuan terdiri dari empat  ulangan yang  merupakan unit percobaan  yang masing-masing terdiri dari dua ekor ayam ras petelur.   Hasil penelitian disimpulkan bahwa bahan pakan fermentasi berbasis dedak padi + dedak jagung + bungkil kedelai  dedak padi  dapat digunakan sampai 30% untuk mensubsitusi ransum komersil selama bulan pertama periode produksi telur tanpa berpengaruh buruk terhadap produksi telur (HDP), berat telur, dan massa telur  ayam ras,  baik yang berukuran berat badan awal berat maupun sedang.Effect of Inclusion of Feed FermentationComposed of Rice Bran, Corn Bran, and Soybean Meal on Egg Production of Laying HensAbstrac: The objective of  present study was to determine effect of inclusion of fermentation feed constituted of 40% rice bran + 40% corn bran+ 20% soybean meal as partial substitution of commercial diet  to egg production of  laying hens.   As many as 48 pullets were used in this study.  The study was performed into 3x2 factorial completely randomized design.  The 1th factor was the inclusion of fermentation feed as partial substitution of commercial diets with the level of 0, 15, and 30%, respectively. The 2nd factor was the initial body weights of pullets classified into medium and heavy weight. Replication was an experimental unit consisted of 3 birds. The results of study showed that fermentation feed based on rice bran + corn bran+soybean meal could be used up to 30% to  substitute of commercial diet without adverse effect on egg production  of  laying hens  either  medium  or heavy weight. There was no interaction between fermentation feed and initial body weights of hens.     The objective of  present study was to determine effect of inclusion of fermentation feed constituted of 40% rice bran + 40% corn bran+ 20% soybean meal as partial substitution of commercial diet  to egg production of  laying hens.   As many as 48 pullets were used in this study.  The study was performed into 3x2 factorial completely randomized design.   The 1th factor was the inclusion of fermentation feed as partial substitution of commercial diets with the level of 0, 15, and 30%, respectively.  The 2nd factor was the initial body weights of pullets classified into medium and heavy weight.  Replication was an experimental unit consisted of 3 birds.  The results of study showed that fermentation feed based on rice bran + corn bran+soybean meal could be used up to 30% to  substitute of commercial diet without adverse effect on egg production  of  laying hens  either  medium  or heavy weight.  There was no interaction between fermentation feed and initial body weights of hens.  
Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas Dzarnisa, Dzarnisa; Latif, Herawati
Jurnal Agripet Vol 14, No 1 (2014): Volume 14, No. 1, April 2014
Publisher : Agricultural Faculty

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(Active component analysis of fermented milk flavor by gas chromatography)ABSTRACT. Fermented milk is milk processed product that to be one source of nutritious food for humans. The action of food component such as flavor is accepted, sense of taste and smell generated complex assessment of food flavors in the mouth. The flavor components of fermented milk together and interact with each other when consumed and cause the perception of taste between like or dislike. This is an important factor in developing diversification of fermented milk product so as to attract customers other than in terms of aspects of nutrition and health. Flavor is one of the most important criteria in the acceptance of a food ingredient. During processing and storage flavor change easily. This study used gas chromatography to detect the formation of the active component of the flavor of fermented milk. The purpose of this study was to determine the active components in fermented milk which is the formation of flavor. This research was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor. This study uses a Likens - Nickerson distillation stage concentrated with Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas chromatography has identified that the class of acids, alcohols, esters and alkanes group forming an active component in the flavor of fermented milk although relatively varied. In yoghurt, acid found in relatively high amount of alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has more ketones and aldehydes components. Volatile components were detected mostly in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated by acidic components in addition to alcohol and aldehyde.
Efektivitas Penggunaan Kotoran Ternak untuk Memperbaiki Sifat Kimia Tanah dan Kualitas Rumput Brachiaria humidicola pada Lahan Penggembalaan Latif, Herawati; Sufardi, Sufardi; Yunus, M.
Jurnal Manajemen Sumberdaya Lahan Vol 1, No 1 (2012): Volume 1, Nomor 1, Juni 2012
Publisher : Program Studi Magister Konservasi Sumberdaya Lahan, Pascasarjana, Universitas Syiah Kuala

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ABSTRAK. Penelitian dilaksanakan di lahan penggembalaan Desa Leupon Kecamatan Blang Bintang Kabupaten Aceh Besar pada tanggal 20 Januari sampai 12 Mei 2011. Penelitian bertujuan untuk mengetahui efektivitas penggunaan jenis dan dosis kotoran ternak terhadap perbaikan sifat kimia tanah dan kualitas rumput Brachiaria humidicola  pada lahan penggembalaan. Penelitian ini menggunakan rancangan acak kelompok  (RAK) pola faktorial, yaitu faktor jenis kotoran ternak dan dosis kotoran ternak. Parameter yang diamati yaitu : (1) sifat kimia tanah  dan (2) kualitas rumput Brachiaria humidicola (Bh). Hasil penelitian menunjukkan bahwa jenis dan dosis kotoran ternak terdapat interaksi terhadap pH H2O, P-tersedia, K-dd, KTK tanah dan C-organik tanah. Faktor tunggal jenis kotoran ternak berpengaruh terhadap P-tersedia, K-dd dan KTK tanah. Dosis kotoran ternak berpengaruh terhadap pH H2O dan KCl, C-organik, N-total, P-tersedia, K-dd dan KTK tanah. Jenis dan dosis kotoran ternak secara interaksi berpengaruh terhadap protein kasar dan serat kasar serta kadar abu. Faktor tunggal jenis kotoran ternak berpengaruh terhadap bahan kering dan serat kasar rumput Brachiaria humidicola. Dosis kotoran ternak berpengaruh terhadap protein kasar dan serat kasar serta memberikan hasil terbaik pada dosis 15 ton/ha.The Use of Animal Manure Effectivity to Improve Some Soil Chemical Properties and Quality of Brachiaria humidicola Grass on Grazing LandABSTRACT. The research was conducted on grazing land of Leupon Village in  Blang Bintang Sub District,  Aceh Besar on January 20 to May 12, 2011. This study was aimed at determining effectiveness of types and doses of  animal manure to improve soil chemical characteristics and quality of Brachiaria humidicola grass on grazing land. The experiment used a randomized complete block design (RCBD) in factorial pattern.  Factors evaluated were manure types and manure doses. Variables observed were (1) soil chemical characteristics and (2) Brachiaria humidicola grass quality. The results showed that there was significant interaction between types and doses of animal manure on  pH-H2O, available P, exchangeable K, soil CEC, and soil organic C. As a single factor, manure types exerted significant effects on available P, exchangeable K, and soil CEC. Manure doses also exerted significant effects on pH- H2O and KCl, soil organic C, total N, available P, exchangeable K,  and soil CEC. There were significant interactions between types and doses of manure on crude protein, crude fiber, and ash content. A single factor, types of animal manure exerted significant effects on dry matter and crude fiber of Brachiaria humidicola grass. Doses of animal manure also exerted significant effects on crude protein and crude fiber. The best result was chicken manure  at dose of 15 tons per ha.
Pengaruh Pemberian Tepung Kulit Pisang Kepok Fermentasi + Feed Supplement terhadap Berat dan Persentase Karkas Ayam Broiler Sari, Rismanda; Latif, Herawati; Zulfan, Zulfan
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstrak: Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi sebagian ransum komersil periode finisher dengan tepung kulit pisang kepok (Musa paradisiaca normalis) fermentasi + bungkil kelapa +  feed supplement  terhadap berat dan persentase karkas ayam broiler.  Penelitian dilakukan  di Laboratorium Lapangan Peternakan (LLP),  Fakultas Pertanian, Universitas Syiah Kuala, tanggal 1 April‒5 Mei 2016.  Penelitian menggunakan 100 ekor anak ayam broiler (DOC) strain lohmann.  Perlakuan yang  dicobakan adalah pemberian tepung kulit pisang kepok fermentasi + bungkil kelapa + feed supplement sebanyak 0% (P1), 2,5%+1,5%+1% (P2), 5%+3%+1% (P3). 7,5%+4,5%+1% (P4), dan 10%+6%+1% (P5).  Parameter yang diamati meliputi  berat dan persentase karkas, potongan karkas, dan giblets.  Hasil penelitian memperlihatkan bahwa substitusi ransum komersil dengan  tepung kulit pisang kepok fermentasi sebanyak 10% + bungkil kelapa 6% + feed supplement 1% tidak berpengaruh nyata (P>0,05) terhadap berat karkas, potongan karkas, serta organ giblets,  namun nyata (P<0,05) berpengaruh terhadap persentase karkas ayam broiler.  Meskipun secara statistik tidak berbeda nyata,  ayam-ayam broiler yang diberikan tepung kulit pisang kepok fermentasi + bungkil kelapa + feed supplement umumnya memiliki bobot dan persentase dada relatif lebih tinggi dan bobot dan persentase punggung dan sayap lebih rendah dibandingkan dengan ayam broiler yang diberikan 100% ransum komersil,  sedangkan bobot dan persentase paha relatif sama pada semua perlakuan.   Effect of  Using  Fermented Banana Peel + Feed Supplement on the Weight  and Percentage of  Broiler Chicken Carcass Abstract: The aim of present study was to determine effect of partial substitution of commercial broiler finisher ration with a fermented banana (Musa paradisiaca normalis)  peel + coconut meal + feed supplement to the weight and the percentage of broiler chicken carcasses.  The study was conducted in Field Laboratory,  Livestock Department,  Faculty of Agriculture, Syiah Kuala University,  April 1 until Mei 5, 2016.   As many as 100 chicks,  strain lohmann.  The treatment was the provision of  fermented banana peel + coconut meal +  feed supplement with the level of  0% (P1), 2,5%+1,5%+1% (P2), 5%+3%+1% (P3). 7,5%+4,5%+1% (P4), and 10%+6%+1% (P5), respectively.   The parameters observed were the weight and percentage of  carcass, retail cut-ups, and giblets.   The results of study showed that administration of  up to 10% fermented banana peel + 6% coconut meal + 1% feed supplement as partial substitution of  commercial finisher broiler ration was not significant effect (P>0.05) on  the weight of  carcass, retail cut-ups and gilblets.   However,   carcass percentage was significantly effect (P<0.05).   Although, statiscally no significant effect,  the percentage of  breast tend to higher  while the percentage of  back tend to lower  found in the chickens fed on the substitution rations
Pengaruh Pemberian Pakan Fermentasi Mengandung Tepung Daun Indigofera sp terhadap Produksi dan Persentase Karkas Ayam Lokal Pedaging Unggul Fatimah, Siti; Daud, Muhammad; Latif, Herawati
Jurnal Ilmiah Mahasiswa Pertanian Vol 3, No 1 (2018): Februari 2018
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

  Abstrak.Pakan merupakan kebutuhan utama bagi ternak untuk pertumbuhan serta produksi terutama ternak unggas pedaging.Penggunaan teknologi fermentasi untuk meningkatkan nilai gizi hijauan sebagai sumber pakan dapat membantu pemecahan masalah kekurangan bahan pakan unggas dan permasalahan limbah yang tidak termanfaatkan.Indigofera sp memiliki kandungan protein yang tinggi (21-24%) disertai kandungan serat (17,83%). Permintaan akan kebutuhan ayam pedaging untuk saat ini masih cukup besar. Namun hingga saat ini, peternak yang siap menyuplai ayam kampung pedaging secara rutin belum ada dikarenakan beberapa jenis pakan yang dijual cukup mahal. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian pakan fermentasi mengandung tepung daun  Indigofera sp terhadap produksi dan persentase karkas ayam lokal pedaging unggul. Metode penelitian yang digunakan metode eksperimental dengan menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 4 perlakuan dan 4 kelompok. Perlakuan yang dicobakan adalah P0 = Tanpa pemberian pakan fermentasi Indigofera sp (kontrol); P1 = Pakan fermentasi mengandung Indigofera sp 5%; P2 = Pakan fermentasi mengandung Indigofera sp 10%; P3 = Pakan fermentasi mengandung Indigofera sp 15%; variabel yang diamati yaitu bobot akhir ayam, bobot karkas, bobot potongan karkas, persentase karkas, dan persentase potongan karkas. Hasil penelitian menunjukkan pemberian pakan fermentasi mengandung tepung daun Indigofera sp tidak berpengaruh nyata (P>0,05) pada produksi dan persentase karkas tetapi pada kelompok berpengaruh nyata (P<0,05) terhadap berat akhir ayam lokal pedaging unggul (ALPU) dan persentase karkas, serta berat dada dan paha. Pakan fermentasi mengandung tepung daun  Indigofera sp dapat  meningkatkan berat karkas, persentase karkas serta berat sayap ALPU umur 70 hari. The Influence of Feeding Fermentation Contains Leaf FlourIndigofera Sp Against Production and PercentageChicken Local Superior Pedaging Chicken Abstract. Feed is a major requirement for livestock for the growth and production of poultry, especially poultry. The use of fermentation technology to increase the nutritional value of forage as a source of feed can help solve the problem of poultry feed ingredients and waste problems that are not utilized. Indigofera sp has high protein content (21-24%) with fiber content (17,83%). The demand for broiler for now is still quite large. But until now, farmers who are ready to supply broiler regularly does not exist because some types of feed sold quite expensive. This study aims to determine the effect of feeding of fermented powder containing Indigofera sp flour to the production and the percentage of superior local broiler chicken carcass. The research method used experimental method using Group Random Design (RAK) consisting of 4 treatments and 4 groups. The treatments were P0 = No feeding of Indigofera sp fermentation (control); P1 = fermented feed containing Indigofera sp 5%; P2 = The fermented feed contains Indigofera sp 10%; P3 = fermented feed contains Ingofera sp 15%; observed variables were weight of chicken end, carcass weight, carcass weight, percentage of carcass, and percentage of carcass. The results showed that fermented feed containing Indigofera sp flour had no significant effect (P> 0,05) on the production and percentage of carcass but in the significant group (P <0,05) to the final weight of superior broiler (ALPU) and percentage carcass, and the weight of the chest and thighs. The fermented feed contains Indigofera sp flour to increase carcass weight, carcass percentage and weight of ALPU wings 70 days.