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Jurnal Ilmu dan Teknologi Peternakan Tropis
Published by Universitas Halu Oleo
ISSN : 24067489     EISSN : 24069337     DOI : -
Core Subject : Health,
Jurnal Ilmu dan Teknologi Peternakan Tropis (JITRO) adalah jurnal ilmiah mempublikasikan hasil penelitian dan review bidang peternakan.
Arjuna Subject : -
Articles 19 Documents
Search results for , issue " Vol 5, No 3 (2018): JITRO, September" : 19 Documents clear
Pengaruh Penambahan Buah Nangka Muda terhadap Sifat Fisik dan Organoleptik Abon Daging Itik Afkir Rasman, Rasman; Hafid, Harapin; Nuraini, Nuraini
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
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This study was conducted to determine the physical characteristics and organoleptic qualities of spent duck abon with the addition of unripe jackfruit. The materials used were spent duck meat, unripe jackfruit, garlic, shallot, candlenut, coriander, coconut, brown sugar, salt, water, and cooking oil. The design used in this study is completely randomized design consisted of 4 treatment (A0: 100% duck meat, A1: 85% duck meat and 15% unripe jackfruit, A2: 70% duck meat and 30% unripe jackfruit, A3: 55% duck meat and 45% unripe jackfruit) with 3 repetition for physical variables, and 15 panelists for organoleptic test. The results of this study suggested that addition of unripe jackfruit in spent duck abon showed no significant difference for pH and rendemen. Organoleptic qualities (aroma, color, flavor and texture) of spent duck abon showed no significant difference with unripe jackfruit aditition.Keywords: abon, spent duck meat, unripe jackfruit, physical characteristic, organoleptic qualities
Evaluasi Aspek Teknis Pemeliharaan Sapi Perah Berdasarkan Good Dairy Farming Practices (GDFP) di Peternakan Rakyat Cibungbulang Nur, Asminaya Santy; Purwanto, B. P.; Atabany, A.; ., Nurlaha
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Original Source | Check in Google Scholar | Full PDF (194.345 KB) | DOI: 10.33772/jitro.v5i3.4977

Abstract

ABSTRAKPeningkatan produktivitas ternak dapat dicapai melalui perbaikan aspek teknis pemeliharaan yang meliputi perbaikan genetik, pakan, pengelolaan, perkandangan dan kesehatan ternak. Penelitian ini bertujuan untuk mengevaluasi penerapan aspek teknis pemeliharaan sapi perah berdasarkan Good Dairy Farming Practices (GDFP) pada peternakan sapi perah rakyat di Cibungbulang. Metode penelitian yang digunakan adalah survei dan pembagian kuisioner, observasi serta pengukuran langsung. Data dianalisis secara deskriptif dan disajikan dalam bentuk frekuensi tabulasi untuk menggambarkan karakteristik penerapan setiap aspek pemeliharaan sapi perah. Hasil penelitian menunjukkan bahwa pelaksanaan aspek teknis pemeliharaan sapi perah berdasarkan Good Dairy Farming Practices (GDFP) di peternakan rakyat Cibungbulang sebesar 69,75% pada musim hujan dan 67,25% pada musim kemarau. Aspek kesehatan ternak memperlihatkan nilai yang sangat rendah baik pada musim hujan maupun musim kemarau sehingga perlu mendapatkan perhatian khusus agar produktivitas ternak dapat ditingkatkan secara optimal.Kata kunci: biji kecipir, Trichoderma viride, pH, suhu, protein, serat kasarABSTRACTIncreased dairy cow productivity can be achieved through improving the technical aspects of maintenance which include genetic improvement, feed, management, housing and dairy cow health. This study was done to evaluate the application of the technical aspects of dairy cow maintenance based on the Good Dairy Farming Practices (GDFP) on smallholder dairy farm in Cibungbulang. The research method used was a survey and distribution of questionnaires, observations and direct measurements. Data were analyzed descriptively and presented in frequency tabulations to describe the characteristics and application each aspect of dairy cow maintenance. The results showed that the implementation of technical aspects of dairy cow maintenance was based on the Good Dairy Farming Practices (GDFP) at smallholder dairy farm in Cibungbulang i.e 69.75% in rainy season and 67.25% in dry season. The health aspect of dairy cow shows a very low value both in rainy and dry season so need special attention to increased productivity optimally.Keywords: dairy cow, technical aspects of maintenance, GDFP 
KARAKTERISTIK FENOTIP DAN GENOTIP GEN cGH (Growth Hormon) PADA AYAM TOLAKI Pagala,, Muhammad Amrullah; Aku, Achmad Selamet; Badaruddin, Rusli; Has, Hamdan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
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Penelitian ini bertujuan meningkatkan mutu genetik ayam lokal melalui pendekatan genetik dan karakterisasi fenotip untuk keperluan seleksi. Gen cGH (Chicken Growth Hormon) merupakan salah satu gen yang bertanggungjawab terhadap sifat pertumbuhan ayam lokal. Ayam Tolaki adalah ayam lokal yang berasal dari Sulawesi Tenggara. Penelitian ini menggunakan metode fenotyping sifat produksi dan genotyping dengan Teknik PCR. Sebanyak 50 tetua ayam Tolaki dipelihara 4 minggu. Hasil Penelitian menunjukkan Rataan bobot badan ayam Tolaki berkisar antara 1.395 kg – 1.910 kg, Rataan pertambahan bobot badan sebesar 58,78 (g/ekor/minggu),  konsumsi ransum sebesar 81,37 (g/ekor/hari) dan konversi ransum 9,68. Pertambahan bobot badan pada jantan sedikit lebih tinggi (60,30 g/ekor/mg) dibandingkan dengan betina (58,42 g/ekor/mg). Pada penelitian ini berhasil diidentifikasi keberadaan gen cGH ayam Tolaki melalui ekstraksi DNA dan amplifikasi melalui mesin PCR dengan panjang Ruas DNA sebesar 399 bp. Kata Kunci : gen cGH, ayam Tolaki,  PCR, fenotipe
Karakteristik Fenotip dan Genotip Gen GH (Growth Hormon) pada Ayam Tolaki Pagala, Muhammad Amrullah; Aku, Achmad Selamet; Badaruddin, Rusli; Has, Hamdan
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
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Show Abstract | Original Source | Check in Google Scholar | Full PDF (166.558 KB) | DOI: 10.33772/jitro.v5i3.4705

Abstract

This study aims to improve the genetic quality of local chickens through genetic approaches and phenotypic characterization for selection purposes. The cGH gene (Chicken Growth Hormone) is one of the genes responsible for local chicken growth traits. Tolaki chicken is a local chicken from Southeast Sulawesi. This study uses the phenotyping method of production and genotyping traits with PCR technique. A total of 50 parents of tolaki chicken were kept 4 weeks. The results showed average body weight of tolaki chicken ranged from 1,395 kg - 1,910 kg, average body weight gain was 58,78 (g / head / week), feed consumption was 81,37 (g / head / day) and ration conversion 9,68.  Body weight gain in males was slightly higher (60.30 g / head / mg) compared to females (58.42 g / head / mg). In this study, the presence of the tolaki chicken cGH gene was identified through DNA extraction and amplification through a PCR machine with a length of DNA section of 399 bp.
Peningkatan Protein Susu Sapi Melalui Pendekatan Seleksi Gen Pengontrol Protein Susu (Review) Asmarasari, Santiananda Arta; Sumantri, Cece; Gunawan, Asep; Taufik, Epi; Anggraeni, Anneke
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
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ABSTRAKMakalah ini ditulis dengan tujuan untuk   mengupas upaya peningkatan protein susu sapi perah  melalui pendekatan seleksi gen pengontrol protein susu. Metode penulisan makalah dilakukan dengan beberapa tahapan. Tahapan pertama, tahap persiapan, dilakukan dengan mengumpulkan dan membaca jurnal, makalah prosiding, buku yang diperoleh dari hasil dari pencarian pada internet. Dilanjutkan dengan memilih dan menentukan jurnal hasil penelitian, makalah ilmiah pada prosiding, buku terkait dengan topik yang sudah ditentukan, yaitu sesuai dengan topik makalah yang akan dibuat. Tahapan ke dua, penyusunan outline makalah yang akan ditulis, dimana pada tahapan ini untuk menentukan skema berfikir penulis terkait dengan topik yang akan di bahas. Tahapan ke tiga, mengembangkan kerangka makalah dengan menggunakan literatur ilmiah, teori, hasil penelitian yang diperoleh dari pustaka yang sudah di unduh dari internet serta sudah di baca sebelumnya. Tahapan ke empat, pemeriksaan terhadap isi makalah yang sudah ditulis, baik secara substansi maupun redaksional. Dari studi pustaka yang dilakukan disimpulkan bahwa peningkatan kualitas susu sapi mulai beralih kepada peningkatan kadar protein susu, karena alsan gizi dan ekonomi. Proses pemuliaan dalam menghasilkan ternak sapi perah dengan keunggulan memiliki kandungan protein susu yang tinggi  lebih efektif dilakukan dengan pendekatan bioteknologi molekuler. Kandungan protein susu sapi dikontrol oleh gen gen pengontrol protein susu sapi. Sehingga, dalam prosesnya, untuk menghasilkan ternak sapi perah dengan keunggulan memiliki kandungan protein susu tinggi, dapat dilakukan dengan pendekatan seleksi berdasarkan gen pengontrol protein susu, yaitu CSN1S1, CSN2, CSN1S2, dan CSN3. Setelah diketahui, gen pengontrol utama yang menyebabkan tingginya kadar protein susu sapi, maka akan dapat diketahui secara mudah ternak ternak sapi perah yang memiliki keunggulan tersebut, sehingga pelaksanaan seleksi terhadap ternak sapi perah yang akan diseleksi  dapat dilakukan dari sejak usia dini.Kata kunci: protein susu, seleksi, gen pengontrol proteinABSTRACT            This paper was written with the aim to explore efforts to increase the milk protein of dairy cows through a milk protein control gene selection approach. Paper writing method is done in several stages. The first stage, the preparation stage, is done by collecting and reading journals, proceedings papers, books obtained from the results of searching on the internet. Followed by selecting and determining the research journal, scientific papers in proceedings, books related to the topic that has been determined, which is in accordance with the topic of the paper to be made. The second stage, the preparation of the outline of the paper to be written, where at this stage to determine the authors thinking scheme related to the topic to be discussed. The third stage, develops the framework of the paper using scientific literature, theory, research results obtained from libraries that have been downloaded from the internet and read earlier. The fourth stage, an examination of the contents of the paper that has been written, both in substance and editorial. From the literature study, it was concluded that improving the quality of cows milk began to shift to an increase in milk protein levels, due to nutritional and economic conditions. The process of breeding in producing dairy cattle with the advantage of having high milk protein content is more effectively carried out by molecular biotechnology approaches. The content of cows milk protein is controlled by a cows milk protein control gene gene. So, in the process, to produce dairy cattle with the advantage of having high milk protein content, it can be done with a selection approach based on milk protein control genes, namely CSN1S1, CSN2, CSN1S2, and CSN3. Once known, the main controller gene that causes high levels of cows milk protein, it will be easily known dairy cattle that have these advantages, so that the selection of dairy cattle to be selected can be done from an early age.Keywords: milk protein, selection, protein control genes
Pengaruh Penambahan Stabilizer Pati Talas Lokal (Colocasia esculenta) terhadap Viskositas, Sineresis dan Keasaman Yogurt pada Inkubasi Suhu Ruang Krisnaningsih, Aju Tjatur Nugroho; Rosyidi, Djalal; Radiati, Lilik Eka; ., Purwadi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Original Source | Check in Google Scholar | Full PDF (165.592 KB) | DOI: 10.33772/jitro.v5i3.4706

Abstract

ABSTRACTThis study aims to examine the effect of adding local taro starch stabilizer (Colocasia esculenta) to physicochemical properties (viscosity and sineresis) and acidity (pH and total acid) of yogurt at room temperature incubation. The material used includes: cow milk; skim milk; starch from taro tubers from the traditional market of Malang, East Java; starter of lactic acid bacteria (S. thermophillus, L. bulgaricus, and L. acidhopilus). The research method used was a completely randomized laboratory experiment consisting of 6 treatments of adding taro starch, namely: P0: 0% (without taro starch); P1: 0.5%; P2: 1%; P3: 1.5%; P4: 2%; and P5: 2.5%. Pasteurization of milk at 85 °C for 30 minutes, addition of starter BAL 3% with an incubation period of 24 hours at room temperature. Each treatment was repeated 4 times. The data obtained were analyzed using the Variant Analysis method, if the treatment gave effect then continued with Duncan's Multiple Distance Test (UJBD). The results showed that there was a very significant effect (P <0.01) of the addition of taro starch to the viscosity, syneresis, pH, and total acid of yogurt at room temperature incubation. The addition of different concentrations of taro starch stabilizer varies the values of viscosity (1007.5-4596.25 cP), sineresis (10.11-20.33%), pH (4.16-4.20) and total acid (0,94-1.08%) yogurt. The conclusion of this study is the addition of local taro starch stabilizer up to 2.5% concentration providing optimal physicochemical and acidity properties of yogurt. ABSTRAKPenelitian ini bertujuan untuk menguji pengaruh penambahan stabilizer pati talas lokal (Colocasia esculenta) terhadap sifat fisiko (viskositas dan sineresis) dan keasaman (pH dan total asam) yogurt pada inkubasi suhu ruang. Materi yang digunakan meliputi: susu sapi; susu skim; pati dari umbi talas yang berasal dari pasar tradisional Kota Malang, Jawa Timur; starter bakteri asam laktat (S. thermophillus, L. bulgaricus, dan L. acidhopilus). Metode penelitian yang digunakan adalah percobaan laboratorium dengan rancangan acak lengkap yang terdiri dari 6 perlakuan  penambahan pati talas yaitu  P0: 0% (tanpa pati talas); P1: 0,5%; P2: 1%; P3: 1,5%; P4: 2%; dan P5: 2,5%. Pasteurisasi susu pada pemanasan 85°C selama 30 menit, penambahan  starter BAL 3% dengan masa inkubasi 24 jam pada suhu ruang. Setiap perlakuan diulang sebanyak 4 kali. Data yang diperoleh dianalisis menggunakan metode analisis varian, apabila perlakuan memberikan pengaruh maka dilanjutkan dengan uji jarak berganda duncan (UJBD). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang sangat nyata (P<0,01) penambahan pati talas  terhadap viskositas, sineresis, pH, dan total asam yogurt pada inkubasi suhu ruang. Penambahan konsentrasi stabilizer pati talas yang berbeda  memberikan variasi nilai terhadap viskositas (1007,5-4596,25 cP), sineresis (10,11-20,33%), pH (4,16-4,20) dan total asam (0,94-1,08%) yogurt. Kesimpulan penelitian ini adalah penambahan stabilizer pati talas lokal sampai dengan konsentrasi 2,5% memberikan sifat fisiko dan keasaman yogurt yang optimal.
Penggunaan Tepung Limbah Udang sebagai Bahan Pakan Sumber Protein terhadap Performa Produksi Puyuh Fase Layer (Coturnix-coturnix japonica) Has, Hamdan; Napirah, Astriana; Kurniawan, Widhi; Sandiah, Natsir
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Original Source | Check in Google Scholar | Full PDF (175.134 KB) | DOI: 10.33772/jitro.v5i3.4733

Abstract

ABSTRAKLimbah udang merupakan limbah pengolahan udang yang memiliki potensi sebagai pakan sumber protein bagi ternak puyuh. Penelitian ini bertujuan mengkaji penggunaan tepung limbah udang (TLU) sebagai sumber protein pakan pada puyuh fase layer. Penelitian ini menggunakan rancangan acak lengkap empat perlakuan lima ulangan perlakuan yang digunakan terdiri dari empat level penggunaan tepung limbah udang dalam ransum yaitu P0 (kontrol), P1 (5% TLU), P2 (7,5% TLU) dan P3 (10% TLU), tiap unit perlakuan disi dengan 5 ekor puyuh. Puyuh yang diguanakan adalah puyuh fase layer umur 20 minggu, sebanyak 100 ekor yang didistribusikan kedalam 20 unit percobaan. Bahan pakan yang digunakan adalah jagung, dedak padi, konsentrat petelur dan tepung limbah udang. Data yang diperoleh dianalisis ragam dan data yang berbeda nyata (P<0,05) diuji lanjut menggunakan uji duncan. Variabel yang diamati adalah performa produksi: konsumsi pakan, produksi telur, bobot telur dan konversi ransum. Hasil penelitian menunjukkan bahwa penggunaan TLU dalam ransum (P1,P2 dan P3) menunjukkan pengaruh nyata (P<0,05) dibanding kontrol pada minggu ke-tiga penelitian terhadap bobot telur dan konversi ransum, penggunaan TLU (P1,P2,P3) selama lima minggu meningkatkan konsumsi ransum (P<0,05) dibanding kontrol tetapi tidak berbeda nyata (P>0,05) terhadap produksi telur, bobot telur dan konversi ransum. Kesimpulan penelitian ini bahwa penggunaan TLU dalam ransum dapat digunakan hingga level 7,5% sedangkan level 10% menunjukkan adanya penurunan rata-rata performa produksi.Kata kunci: tepung limbah udang, puyuh fase layer, performa produksiABSTRACTShrimp waste was shrimp processing waste which has the potential as protein source for quail feed. This study was aimed to examine the use of shrimp waste flour (SWF) asprotein source for laying quail feed. This study used  completely randomized design that consist of four treatments and five replications.The treatmentswere using levels of shrimp waste flour in feed and consist of P0 (control), P1 (5% SWF), P2 (7.5% SWF) and P3 (10% SWF ). Each treatment unit was filled with 5 quails. One hundred of 20 weeks laying quails were used in this study. Self mixing feed that contained corn, rice bran, laying concentrate and shrimp waste flour were used in this study. The data obtained were analyzed using analyze of variance and continued using Duncan multiple range test. The variables observed were production performance that consist of feed consumption, egg production, egg weight and feed conversionratio. The results showed that the use of SWF in feed (P1, P2 and P3) showed a significant effect (P <0.05) compared to controls in the third week of research on egg weight and feed conversion ratio.The use of SWF (P1, P2, P3) for five weeks increased feed consumption (P <0.05) compared to controls but not significantly different (P>0.05) for egg production, egg weight and feed conversion. The conclusion of this study was the use of SWF in feed can be used until 7.5% on laying quail feed while the level of 10% indicates a decrease in average production performance.Keywords: shrimp waste flour, laying quail, production performance
Optimalisasi Penggunaan Level Sabun Kalsium Minyak Kedelai dalam Ransum Terhadap Karakteristik Fermentasi, Populasi Mikroba dan Kecernaan Nutrien Secara In Vitro Menggunakan Cairan Rumen Sapi Bali Bain, Ali; Wiryawan, Komang G.; Astuti, Dewi Apri; Arman, Chairrusyuhur; Suharti, Sri
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Original Source | Check in Google Scholar | Full PDF (204.988 KB) | DOI: 10.33772/jitro.v5i3.4707

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengevaluasi optimalisasi penggunaan level sabun kalsium yang berbeda dalam ransum secara in vitro terhadap karakteristik fermentasi, populasi mikroba dan kecernaan nutrien ransum, menggunakan sumber inokulum cairan rumen sapi Bali. Penelitian dilaksanakan menggunakan rancangan acak kelompok dengan 4 jenis perlakuan dalam 3 ulangan.  Ransum penelitian terdiri atas : R1, 40% rumput lapang (RL) + 60% konsentrat (K), R2 (40% RL + 60% K, mengandungn 2.5% SCa-kedelai), R3 (40%  RL + 60% K, mengandung 5% SCa-kedelai), R4 (40%  RL + 60% K, mengandung 7.5% SCa-kedelai). Variabel yang diukur terdiri atas karakteristik fermentasi in vitro (pH, N-NH3, produksi total volatile fatty acids), populasi mikroorganisme (total bakteri dan total protozoa), dan kecernaan nutrien (kecernaan bahan kering dan kecernaan bahan organik). Data dianalisis menggunakan analysis of varians  (ANOVA) dan perbedaan antara perlakuan diuji dengan Duncan’s Multiple Range Test.  Hasil penelitian menunjukkan, penambahan SCa-kedelai pada level yang berbeda dalam konsentrat tidak mempengaruhi pH, konsentrasi amonia, populasi mikroba, kecernaan bahan kering dan kecernaan bahan organik fermentasi tetapi berpengaruh sangat nyata (P<0.002) terhadap produksi total VFA. Produksi total VFA tertinggi diperoleh pada ransum perlakuan R4 (konsentrat yang mengandung 7.5% SCa-kedelai). Produksi total VFA tertinggi diperoleh pada perlakuan R4 dan produksi total VFA paling rendah terjadi pada perlakuan ransum R1 (kontrol).  Produksi total VFA  ransum R1 dan R2 dan ransum R2 dan R3 tidak berbeda nyata namun produksi total VFA ransum R3 lebih tinggi dibanding ransum kontrol. Penambahan SCa-kedelai dalam konsentrat menghasilkan produksi total VFA tetinggi namun mulai menekan populasi total bakteri. Mempertimbangkan hasil peubah fermentasi dan populasi mikroba serta biaya pembuatan produk sabun kalsium, SCa-kedelai pada level 5% merupakan level penggunaan SCa-kedelai yang terbaik dalam ransum.Kata kunci: sabun kalsium, fermentasi, in vitro, kecernaanABSTRACTThe study to evaluate the optimalization the different level of soybean oil calcium soap (CaS-soybean) in ration on in vitro fermentation using Bali cattle rumen fluid. The experiment was arranged in a complete randomized block design with 4 different ration treatments and 3 replicates. Ration treatments were R1: 40% native grass (NG) + 60% concentrate (C), R2 : 40% NG + 60% C, supplemented with 2.5% soybean oil calcium soap (CaS-soybean), and R3 (40% NG + 60% C, supplemented with 5.0% CaS-soybean and R4 (40% NG + 60% C, supplemented with 7.5% CaS-soybean). Variables measured were fermentation characteristics (pH, NH3-N, total volatile fatty acids), microbial population (total bacteria and total protozoa), and nutrient digestibility (dry matter and organic matter digestibility). Data were analyzed using analysis of variance (ANOVA) and the differences between treatments means were examined by Duncan Multiple Range Test. Results of the study  showed that the four different level of CaS-soybean in ration did not have any significant effect (P>0,05) on pH, NH3-N, total bacteria, total protozoa, dry matter and organic matter digestibility. The treatments significantly increased (P<0.05) the production of total volatile fatty acids.  The highest production of total VFA was obtained from ration R4 (concentrate containing 7.5% CaS-soybean) and the lowest was obtained from treatment R1 (control). There were no significant differences between R1 and  R2, and between R2 and R3 on the total VFA production. However, the total productions of VFA in ration R3 were higher than that of the control ration. The addition of CaS-soybean in the concentrate had increased the total production of VFA, but at the same time, it began pressing the total population of bacteria. Considering the results of the fermentation variables and microbial population as well as the cost of making calcium soap products, CaS-soybean at 5% level was selected as the best level of CaS-soybean in ration.Keywords : calcium soap, fermentation, in vitro, digestibility
Kualitas Semen dengan Berbagai Formulasi Pengencer Dasar Air Kelapa Hijau Selama Simpan Dingin pada Sapi Madura Yekti, Aulia Puspita Anugra; Harsah, Jois; Luthfi, Muchamad; Dikman, Muhammad; Huda, Asri Nurul; Kuswati, .; Susilawati, Trinil
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Original Source | Check in Google Scholar | Full PDF (175.732 KB) | DOI: 10.33772/jitro.v5i3.4738

Abstract

ABSTRAKInseminasi Buatan dengan menggunakan semen cair digunakan untuk daerah yang sulit nitrogen cair dan mempunyai kualitas yang lebih baik dari pada semen beku. Tujuan penelitian ini adalah untuk mengetahui kualitas berbagai bahan pengencer dasar air kelapa penyimpanan dingin 2-5°C.Penelitian ini dilaksanakan di Loka Penelitian Sapi Potong Grati, Pasuruan. Semen yang digunakan berasal dari sapi madura sebanyak dua ekor, berumur 5 dan 3 tahun  dan berat badan yaitu 397 kg dan 360,5 kg. Sapi madura ditampung seminggu 2 kali dengan motilitas > 70% , sedangkan air kelapa yang digunakan adalah air kelapa hijau yang masih muda. Pengenceran semen cair dibagi menjadi 4 yaitu P0 (CEP-3 + 20% kuning telur) sebagai kontrol, P1 (air kelapa hijau +20% kuning telur), P2 (P1 + 0,4% putih telur + 1% fruktosa) dan P3 (P1 + 0,4% putih telur kuning telur +2% fruktosa). Data dianalisis menggunakan uji Pearson’s Chi Square dan Uji Deskriptif. Hasil penelitian menunjukkan motilitas spermatozoa sesuai standar SNI yaitu motilitas> 40% pada pengencer CEP-3 dapat disimpan selama hari ke-8 (40,50±6,43%) sedangkan pada pengencer dasar air kelapa hijau pada P1, P2 dan P3 tidak menunjukkan perbedaan yang nyata (P>0,05) selama disimpan 6 hari yaitu 40,50±10,12%, 38,00±4,22%, 40,00±8,50%. Abnormalitas dari semua perlakuan menunjukan nilai <20%. Viabilitas didapatkan nilai tertinggi pada perlakuan P0(89,58±2,16%) kemudian P1(89,39±3,79%), P2(88,62±4,59%) dan P3(87,93±4,41%).Kata kunci: CEP-3, semen cair, sapi madura, simpan dingin, air kelapa hijau ABSTRACTArtificial Insemination using liquid semen is performed for areas that where liquid nitrogen is difficult to find and havng better quality than frozen semen. Purpose of this research was to investigate the quality on various coconut water base diluents on liquid semen of madura bull during cold storage of 2-5°C. Research was conducted at Laboratory of Reproduction of Grati Beef Cattle Research Station, Pasuruan.Semen that is used comes from two madura bulls aged 5 and 3 years with body weight is 397 kg and 360.5 kg. The semen was collected twice a week with motility> 70%, and the coconut water used is unripe green coconut water. The research treatments were P0 (CEP-3 + 20% egg yolk) as control, P1 (unripe green coconut water + 20% egg yolk), P2 (P1+ 1% fructose + 0.4% egg white) and P3 (P1+ 0.4% egg white + 2% fructose). Data were analyzed using Pearson's Chi Square test and Descriptive Test. The results showed that the motility of spermatozoa was within Indonesian National Standard (SNI) with more than 40% motility in the CEP-3 diluent and it can be stored until the 8th day (40.50 ± 6.43%). The basic diluents of green coconut water at P1, P2 and P3 was not significantly affected (P> 0.05) until 6 days storing with the motility number average are 40.50 ± 10.12%, 38.00 ± 4.22%, 40, 00 ± 8.50%. The abnormality of all treatments was under 20%. The highest viability was showed by treatment P2 (89.58±2.16%), followed by P4 (89.39 ± 3.79%), P3 (88.62 ± 4.59%) and the lowest was P4 (87.93 ± 4.41%). Keywords:CEP-3, liquid semen, madura bull, cool storage, green coconut water ABSTRACT               Artificial Insemination using liquid semen is performed for areas that where liquid nitrogen is difficult to find and havng better quality than frozen semen. Purpose of this research was to investigate the quality on various coconut water base diluents on liquid semen of madura bull during cold storage of 2-5°C. Research was conducted at Laboratory of Reproduction of Grati Beef Cattle Research Station, Pasuruan.Semen that is used comes from two madura bulls aged 5 and 3 years with body weight is 397 kg and 360.5 kg. The semen was collected twice a week with motility> 70%, and the coconut water used is unripe green coconut water. The research treatments were P0 (CEP-3 + 20% egg yolk) as control, P1 (unripe green coconut water + 20% egg yolk), P2 (P1+ 1% fructose + 0.4% egg white) and P3 (P1+ 0.4% egg white + 2% fructose). Data were analyzed using Pearson's Chi Square test and Descriptive Test. The results showed that the motility of spermatozoa was within Indonesian National Standard (SNI) with more than 40% motility in the CEP-3 diluent and it can be stored until the 8th day (40.50 ± 6.43%). The basic diluents of green coconut water at P1, P2 and P3 was not significantly affected (P> 0.05) until 6 days storing with the motility number average are 40.50 ± 10.12%, 38.00 ± 4.22%, 40, 00 ± 8.50%. The abnormality of all treatments was under 20%. The highest viability was showed by treatment P2 (89.58±2.16%), followed by P4 (89.39 ± 3.79%), P3 (88.62 ± 4.59%) and the lowest was P4 (87.93 ± 4.41%).
Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas Padang, Febri Puska; Sjofjan, Osfar; Sudjarwo, Edhy
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 5, No 3 (2018): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Original Source | Check in Google Scholar | Full PDF (178.658 KB) | DOI: 10.33772/jitro.v5i3.4708

Abstract

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

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