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Jamhari (Jamhari)
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Journal : Buletin Peternakan

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PENGARUH PENGGUNAAN DRIED DISTILLERS GRAIN WITH SOLUBLE (DDGS) PADA RANSUM BERENERGI RENDAH TERHADAP KARKAS, LEMAK ABDOMINAL, DAN HATI AYAM BROILER Edwin Indarto; Jamhari (Jamhari); Fatimah Zahra; Zuprizal (Zuprizal); Kustantinah (Kustantinah)
Buletin Peternakan Vol 35, No 2 (2011): Buletin Peternakan Vol. 35 (2) Juni 2011
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v35i2.593

Abstract

The experiment was conducted to find out the effect of Dried Distillers Grain with Soluble (DDGS) with low energy diet on carcass, abdomen fat and liver of broiler throughout 35 days growing period. This experiment was conducted using 125 had of day old chick. The birds were randomly devided into five dietary treatments. Each dietary treatment was assigned to five replicate pens containing five chicks. The diets contained 0, 20, 30, 40 and 50% DDGS. At 35-days old, 25 birds were weighed and slaughtered, then the carcass, abdomen fat and liver were weighed. The data were analyzed by Oneway Anova. The Duncan`s New Multiple Range Test (DMRT) were used to analyze the differences between means. There were significant effects of DDGS level on carcass weight and percentage, abdomen fat and percentage, and liver weight. Carcass weight of broiler chicken of R 0, R 20, R 30, R 40 and R 50 were 625.40±55.38, 608.60±55.61, 568.20±123.87, 422.80±55.97, and 401.80±47.53 g, carcass percentage were 61.79±1.83, 61.70±2.78, 60.17±2.57, 57.19±2.22, and 56.68±3.61%, abdomen fat weight were 15.60±3.28, 15.00±4.00, 13.20±5.63, 5.60±3.28, and 4.20±2.86 g, abdomen fat percentage were 1.56±0.42, 1.53±0.46, 1.37±0.46, 0.77±0.47, and 0.61±0.42%, and liver weight were 22.20±2.94, 21.80±3.96, 20.80±0.89, 15.80±2.77, and 15.80±1.92 g, respectively. It is concluded that the use of DDGS up to 30% could maintain the carcass, but the use of 40% DDGS decreased carcass weight and percentage, as well as the abdomen fat and liver.(Key words: Dried Distillers Grain with Soluble, Broiler chicken, Carcass, Abdomen fat, Liver)
Pengaruh Temperatur dan Lama Pemasakan terhadap Kualitas Fisik Daging Sapi Jamhari (Jamhari); Rusman (Rusman); Yuny Erwanto
Buletin Peternakan Vol 30, No 2 (2006): Buletin Peternakan Vol. 30 (2) Mei 2006
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v30i2.1198

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Pengaruh Metode Thawing terhadap Kualitas Fisik dan Mikrostruktur Daging Beku Sapi Peranakan Ongole Jantan Dewasa Ulia Rahmawati Utami; Jamhari (Jamhari); Rusman (Rusman)
Buletin Peternakan Vol 30, No 3 (2006): Buletin Peternakan Vol. 30 (3) Agustus 2006
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v30i3.1205

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Pengaruh Temperatur dan Lama Pemasakan terhadap Keempukan dan Kandungan Kolagen Daging Sapi Jamhari (Jamhari); Edi Suryanto; Rusman (Rusman)
Buletin Peternakan Vol 31, No 2 (2007): Buletin Peternakan Vol. 31 (2) Mei 2007
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v31i2.1223

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KUALITAS FISIK, SENSORIS DAN KADAR KOLESTEROL NUGGET AMPELA DENGAN IMBANGAN FILLER TEPUNG MOCAF YANG BERBEDA Arum Intan Kusumanegara; Jamhari (Jamhari); Yuny Erwanto
Buletin Peternakan Vol 36, No 1 (2012): Buletin Peternakan Vol. 36 (1) Februari 2012
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v36i1.1272

Abstract

Penelitian bertujuan untuk mengetahui pengaruh perbedaan proporsi filler tepung mocaf (Modified Cassava Flour) terhadap kualitas fisik, sensoris dan kadar kolesterol nugget ampela ayam. Penelitian dilakukan dengan menggunakan 5 level filler tepung mocaf dan ampela dengan imbangan 0 : 100; 5 : 95; 10 : 90; 15 : 85; dan 20 : 80. Data yang diambil adalah kualitas fisik (pH, keempukan, daya ikat air), kualitas sensoris (warna, rasa, tekstur, daya terima) dan kadar kolesterol. Data kualitas fisik dan kadar kolesterol dianalisis dengan analisis variansi Rancangan Acak Lengkap pola searah atau One Way Anova dan data kualitas sensoris dianalisis dengan analisis non-parametrik dengan uji Hedonik Kruskal Wallis. Perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Hasil penelitian menunjukkan bahwa perbedaan level filler tepung mocaf berpengaruh pada penurunan keempukan dan peningkatan daya ikat air tetapi tidak mempengaruhi nilai pH. Peningkatan level filler tepung mocaf meningkatkan skor tekstur tetapi tidak mempengaruhi warna, rasa dan daya terima. Peningkatan level filler tepung mocaf tidak berpengaruh terhadap penurunan kadar kolesterol nugget ampela. Kesimpulan dari penelitian adalah bahwa makin tinggi level filler tepung mocaf yang ditambahkan pada nugget ampela akan meningkatkan daya ikat air dan tekstur serta menurunkan keempukan, tetapi tidak merubah daya terima dan kadar kolesterol dari nugget ampela. (Kata kunci: Nugget ampela, Filler, Tepung mocaf, Kualitas fisik, Kualitas sensoris, Kadar kolesterol)
Perubahan Sifat Fisik dan Organoleptik Daging Sapi Selama Penyimpanan Beku Jamhari (Jamhari)
Buletin Peternakan Vol 24, No 1 (2000): Buletin Peternakan Vol. 24 (1) Februari 2000
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v24i1.1404

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Karakteristik Fisik dan Komposisi Kimia Daging Sapi Brahman Cross yang Dipotong pada Dua Macam Berat Potong dan Umur Jamhari (Jamhari)
Buletin Peternakan Vol 19, No 1 (1995): Buletin Peternakan Vol. 19 (1) Juni 1995
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v19i1.1716

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Penggunaan Enzim Protease Non Kolagen dari Pankreas, Pepaya, Nenas, Oropon dan Mikroba untuk bating Agent pada Proses Teknologi Pengohan Kulit Setiyono (Setiyono); Sujadi (Sujadi); Lies Mira Yusiati; Jamhari (Jamhari)
Buletin Peternakan Vol 18, No 4 (1994): Buletin Peternakan Vol. 18 (4) Desember 1994
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v18i4.1724

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The Production of Non Collagen Protease Enzyme of Pancreatic Gland, Papaya, Pineapple Juice, Oropon and Microbes for Bating Agent in The Technology of Leather Processing Setiyono (Setiyono); Sujadi (Sujadi); L. M. Yusiati; Jamhari (Jamhari)
Buletin Peternakan 1995: BULETIN PETERNAKAN SPECIAL EDITION 1995
Publisher : Faculty of Animal Science, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21059/buletinpeternak.v0i-.5112

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Co-Authors Arum Intan Kusumanegara Edi Suryanto Edwin Indarto Fatimah Zahra Kustantinah Kustantinah L. M. Yusiati Lies Mira Yusiati Rusman (Rusman) Setiyono (Setiyono) Sujadi (Sujadi) Ulia Rahmawati Utami Yuny Erwanto Zuprizal (Zuprizal)