Claim Missing Document
Check
Articles

Found 6 Documents
Search

SUPLEMENTASI BEBERAPA PROBIOTIK MELALUI AIR MINUM TERHADAP PERFORMANS AYAM BROILER PERIODE AKHIR Sutan Y.F.G. Dillak; Ni Putu F. Suryatni; Yusuf L. Henuk
JURNAL NUKLEUS PETERNAKAN Vol 1 No 1 (2014): Juni 2014
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v1i1.707

Abstract

Tujuan dari penelitian ini adalah untuk mengevaluasi efek probiotik ditambahkan dalam air minum pada konsumsi pakan, pertambahan bobot badan dan rasio konversi ransum ayam pedaging finisher. 80 DOC broiler (CP 707) digunakan dalam penelitian ini. Acak Lengkap Desain digunakan dalam percobaan dengan 4 perlakuan dan 5 ulangan. Ke-4 perlakuan adalah (1) air dringking tanpa probiotik (P0); (2) air minum + EM4 probiotik 1 cc / l air (P1); 3) air minum + probiotik ABG UD 1cc / l air (P2); (4). Minum air + probiotik FM 5 cc / l air (P3). Komersial diet CP 12 diberikan secara ad libitum. Hasil penelitian menunjukkan bahwa pengaruh perlakuan adalah sigficant (P> 0,05) pada berat badan dan rasio konversi ransum. Namun, probiotik FM memiliki efek yang lebih baik pada berat badan dan rasio konversi ransum jika dibandingkan dengan EM4, FM dan ABG UD ABSTRACT The purpose of the study is to evaluate probiotics effect added in drinking water on feed consumption (FC), body weight gain (BWG) and feed convertion ratio (FCR) of finisher broiler. 80 DOC broiler (CP 707) were used in this study. Completely Randomized Design was used in the experiment with 4 treatments and 5 replicates. The four treatments were (1) dringking water without probiotic (T0); (2) Drinking water + probiotic EM4 1 cc/l air (T1); 3) Drinking water + probiotic ABG UD 1cc/l air (T2); (4). Drinking water + probiotic FM 5 cc/l air (T3). Commercial diet CP 12 was offered ad libitum. The results showed that the effect of treatmens was sigficant (P>0.05) on BWG and FCR. However, FM probiotic had better effect compared to its couterparts concerning BWG and FCR.
PENGARUH KOMBINASI TEPUNG LABU KUNING (Cucurbita moschatsa, Durch), TEPUNG DAUN KELOR (Moringa oleifera, Lam) DAN MINYAK KELAPA SEBAGAI PENGGANTI JAGUNG DALAM RANSUM TERHADAP PERSENTASE DAGING, TULANG DAN KARKAS AYAM BROILER Sesilia Bona; Sutan Florida Getruida Dillak; Heru Sutedjo
JURNAL NUKLEUS PETERNAKAN Vol 2 No 1 (2015): Juni 2015
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v2i1.721

Abstract

The experiment was carried out at the field Laboratory of Faculity of Animal Husbandry Nusa Cendana University for 5 weeks, Consisting of 1 week, for adaptation and 4 weeks for data collection, starting krom September 2 nd to October 8th, 2015. The aims of the experiment were to determine the effect of corn substitution with pumpkin flour, moringa flour and coconut oil combination on broiler meat, bone and carcass percentage. The experimental animals used were day old broiler chickens (DOC) Starin Abor CP 707, PT. Charoen Phokphand Jaya Farma Surabaya. The experimental method used was Completely Randomized Design with four treatmens and four replications. The ration tested consist of: R0= corn 60%: 40% concentrate; R1= corn 55%: + concentrate 40% + combination of pumpkin flour, Moringa flour and coconut oil 5%: R2 = 50% corn + concentrate 40% + combination of Pumpkin flour, Moringa flour and coconut oil 10%; R3 = Corn 45% + Concentrate 40% + Combination of Pumkin flour, Moringa flour and coconut oil 15%. The variables measured were broiler meat, bone and carcass. Result indicated that corn substitution with pumpkin flour, moringa flour, and coconut oil combination had no effect on percentage meal, bone and carcass. ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa sebagai pengganti jagung dalam ransum terhadap persentase daging, tulang dan karkas ayam broiler. Ternak yang digunakan dalam penelitian ini adalah ayam broiler (DOC) Strain Abor CP 707, PT.Charoen Phokphand Jaya Farma Surabaya. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan menggunakan 4 perlakuan dan 4 ulangan. Ransum yang digunakan terdiri dari jagung, konsentrat, kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa dengan formula sebagai berikut: R0 = Ransum kontrol; R1 = jagung 55% : konsentrat 40% kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa 5%; R2= jagung 50%: konsentrat 40% : kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa 10%; R3 = jagung 45% : konsentrat 40% : kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa 15%; Variabel yang diukur antara lain persentase daging, tulang dan karkas ayam broiler. Hasil penelitian menunjukkan bahwa tidak ada perbedaan yang nyata antara perlakuan terhadap persentase daging, tulang dan karkas.
Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi Sipahelut, Geertruida Margareth; Armadianto, Heri; Noach, Yakob R.; Riwu, Agustinus R.; Dillak, Sutan Y.F.; Riwu, Junius Rede Lae
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol 11 No 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Vete
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.
PENGARUH KOMBINASI TEPUNG LABU KUNING, TEPUNG DAUN KELOR DAN MINYAK KELAPA DALAM RANSUM TERHADAP KUALITAS DAGING AYAM BROILER Sirila Deda; Sutan Yohana Florida Getruida Dillak; Bastari Sabtu
JURNAL NUKLEUS PETERNAKAN Vol 3 No 1 (2016): Juni 2016
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v3i1.786

Abstract

The aims of the experiment were to know the effect of yellow pumpkin flour, moringa leaf flour and coconut oil combination as a corn substitution on the broiler’s meat quality. Eighty DOC broiler chickens were used in the experiment and were alloted in completely randomized design with four treatments and four replications. The four treatments used in this experiment were : R0 : 60% corn + 40 % concentrate; R1: 55 % corn + 40% concentrate + 5% yellow pumpkin flour, moringa leaf flour and coconut oil combination; R2: 50 % corn + 40% concentrate + 10 % yellow pumpkin flour, moringa leaf flour and coconut oil combination and R3: 45 % corn + 40% concentrate + 15% yellow pumpkin flour, moringa leaf flour and coconut oil combination. Sixteen broilers from each replication were slaughtered for data collection. Variables measured were tenderness, cooking loss and pH. Data were analysed with ANOVA and followed by Duncan’s Multiple Range Test, when it evaluated difference between the treatments. Statistical analyses showed that the treatment did not significant effect on variables measured. It can be concluded the theatments could replace corn on the diets the quality of meat was concederable same. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa sebagai pengganti jagung dalam ransum terhadap kualitas fisik daging ayam broiler. Penelitian ini menggunakan 80 ekor DOC strain CP 707. Rancangan acak lengkap digunakan dalam penelitian ini dengan empat perlakuan dan empat ulangan. Perlakuan yang diberikan adalah R0: 60% jagung + 40% konsentrat (kontrol), R1: 55% jagung + 40% kosentrat + 5% kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa, R2: 50% jagung + 40% konsentrat + 10% kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa dan R3: 45% jagung + 40% konsentrat + 15% kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa. Ternak yang dipotong sebanyak 16 ekor yang yang diambil 1 ekor dari setiap unit percobaan. Data yang diperoleh ditabulasi dan dianalisis menurut prosedur sidik ragam Anova dan untuk melihat pengaruh diantara perlakuan dilanjutkan dengan uji Duncan. Hasil analisa statistik menunjukkan bahwa perlakuan tidak berpengaruh (P>0,05) terhadap keempukan, susut masak dan pH daging. Hasil penelitian ini menyimpulkan bahwa kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa dengan level 5%, 10% dan 15% dapat menggantikan jagung dalam ransum ayam broiler dan nilai kualitas daging yang mendapatkan ransum perlakuan hampir sama dengan ransum kontrol.
PENGARUH KOMBINASI TEPUNG LABU KUNING DAN TEPUNG DAUN KELOR SEBAGAI PENGGANTI JAGUNG TERHADAP KECERNAAN AYAM BROILER Diana Lince Sinung; Yusuf Leornad Henuk; Sutan Yohana Florida Getruida Dillak
JURNAL NUKLEUS PETERNAKAN Vol 3 No 2 (2016): Desember 2016
Publisher : Universitas Nusa Cendana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/nukleus.v3i2.797

Abstract

The aim of the present study was to determine the effect of yellow pumpkin flour, moringa leaves flour and coconut oil combination as a substitute for corn on digestibility of protein, energy, and fat of broiler chickens. 64 DOC broiler chickens were used in a completely randomized design with four treatments and four replicates. The treatments were R0 (control), R1 (5% ration combinations), R2 (10% ration combinations), and R3 (15% ration combinations). Data were analyzed using ANOVA. Feeding broiler chickens with a combination of yellow pumpkin flour, moringa leaf flour and coconut oil at a level of 10% (R2) had highly significant effect (P>0.01) on the energy and fat digestibility of broiler chickens. However, there was no significant effect (P<0.05) of treatment on protein digestibility. Therefore, substitution of corn with a mixture of yellow pumpkin flour, moringa leaves flour and coconut oil up to the level of 15% in the ration have a positive influence on the digestibility of energy, fat and protein of broiler chickens. ABSTRAK Penelitian ini bertujuan Untuk mengetahui pengaruh kombinasi tepung labu kuning, daun kelor dan minyak kelapa sebagai pengganti jagung terhadap kecernaan protein, energi dan lemak ayam broiler. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL), dengan empat perlakuan dan empat kali ulangan sehingga terdapat 16 kali percobaan. Perlakuan penelitian ini adalah R0 (kontrol), R1 (5% Ransum kombinasi), R2 (10% Ransum kombinasi), dan R3 (15% Ransum kombinasi). Hasil analisis ragam menunjukkan bahwa penggunaan ransum kombinasi tepung labu kuning, tepung daun kelor dan minyak kelapa berpengaruh sangat nyata (P>0,01) terhadap kecernaan energi dan lemak ayam broiler, tetapi tidak berpengaruh nyata (P<0,05) terhadap kecernaan protein. Kesimpulan yang diperoleh adalah perlakuan terbaik untuk kecernaan pada perlakuan R2 yaitu ; kecernaan energi (83,30%), lemak (92,20%) dan protein (92,15%). Dapat juga dinyatakan bahwa kombinasi pemberian tepung labu kuning, tepung daun kelor dan minyak kelapa sebagai pengganti jagung dalam ransum sampai dengan level 15 % memberikan pengaruh yang positif terhadap kecernaan energi, lemak dan protein ayam broiler.
Level Pemberian Tepung Rosella (Hibiscus sabdariffa Linn) Terhadap Kualitas Dendeng Babi: Level of Roselle Flour (Hibiscus sabdariffa Linn) on the Quality of Pork Jerky Geertruida Margareth Sipahelut; Heri Armadianto; Yakob R. Noach; Agustinus R. Riwu; Sutan Y.F. Dillak; Junius Rede Lae Riwu
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 11 No. 2 (2021): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v11i2.148

Abstract

The purpose of this research to determine the level on the quality of pork jerky (aroma, texture and TPC). The research design used was a complete random design (CRD) with 4 treatments and 3 replications, and continued with Mann-Whitney test. The sensoric data used hedonik test according to Kruskal-Wallis method. The treatment consisted of R0 = without roselle flour, R1 = roselle flour 5g, R2 = roselle flour 10g and R3 = roselle flour 15g. The results showed that the addition of roselle flour 5g, 10g and 15g gave a significant difference (P <0.05) to the aroma and TPC values while the texture had no significant effect (P>0,05). But the best texture value is at the level of 10g roselle flour. Conclusion, The level of roselle flour influences the value of the aroma of jerky and can reduce the total bacterial growth in the pork jerky. The best activity level of 15g roselle flour can reduce the lowest total bacterial colony.