I. Badarina
Faculty of Agriculture, Bengkulu University, Jalan W.R. Supratman Kandang Limun, Bengkulu

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MILK PRODUCTION AND MODIFICATION OF MILK FATTY ACID OF DAIRY COWS FED PUFA-CONCENTRATE Sulistyowati, E.; Santoso, U.; Badarina, I.
Journal of the Indonesian Tropical Animal Agriculture Vol 35, No 4 (2010): (December)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.35.4.262-267

Abstract

Some fatty acid supplements in concentrate containing Curcuma xanthorrhiza, ROXB wereevaluated for effects on milk yield, milk fat and protein, including milk fatty acid. Four lactating (4 ± 1.5months ) Fries Holland (FH) cows were allocated into four treatments of concentrate containing 4.5%palm oil (CP0), 4.5% corn oil (CP1), 4.5% roasted ground corn (CP2), and 1.5% corn oil and 3% roastedground corn (CP3), respectively, in 4 x 4 Latin Square experimental design with 3 d-period. Resultsshowed that there were no significant (P>0.05) effects on milk yield, milk fat and protein, and milk fattyacid. However, the highest average of milk production was found in CP2 (8.63 kg/d). Milk fat wasdecreasing to 3.81% in conjunction with the more potential total PUFA (71.81%) in CP3 with corn oiland roasted ground corn. Ratio of omega-6 to omega-3 in milk was the same in both, CP2 and CP3, itwas 2.14. However , since the objective of this research was to improve milk yield as well as milkcomponents and health concern, therefore the CP2 with roasted ground corn was considered as theoptimal one.
SUPPLEMENTATION OF COFFEE HUSK FERMENTED WITH Pleurotus ostreatus: EFFECT ON PERFORMANCE AND BLOOD PROFILE OF GASTROINTESTINAL NEMATODES INFECTED GOAT Badarina, I.; Putranto, H. D.; Sulistyowati, E.
Journal of the Indonesian Tropical Animal Agriculture Vol 40, No 4 (2015): December
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.40.4.215-221

Abstract

The aim of this study was to investigate the potency of coffee husk fermented with P.ostreatus as a natural anthelmintic supplement by measuring the performance and blood profile of goat suffered gastrointestinal nematodes infection. Eighteen local male goats of Kacang goat with body weight of 9.23 ± 1.71 kg and aged at ± 10 months were arranged into three treatments in completely randomized design. The treatments were T0 (group without chemical anthelmintic treatment and no supplementation of fermented coffee husk), T1 (without chemical anthelmintic treatment, but supplied with fermented coffee husk) and T2 (group with chemical anthelmintic and no supplementation of fermented coffee husk). All goats were offered a basal diet in the ratio of 60% natural grasses along with 40% concentrate. Fermented coffee husk was added in the diet as much as 6% from the dry matter need. The result showed that there were no significant effect to dry matter intake, daily weight gain, PCV value and eosinophil counts (P>0.05). The supplementation of fermented coffee husk (T1) enhanced Hb and red blood cell (RBC) value (P
SOME PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MATERIAL MADE FROM GOAT MEAT AS AFFECTED BY SUCROSE LEVEL Mega, O.; Suharyanto, S.; Badarina, I.
Journal of the Indonesian Tropical Animal Agriculture Vol 35, No 4 (2010): (December)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.35.4.245-250

Abstract

This experiment was carried out to study the effect of sucrose level on the physico-chemicalproperties of goat surimi. The muscle tissue of round meat of goat was separated from fat andconnective tissue manually and then was cut into 3 cm size of meat for mincing by using meat mincer.Then, the minced meat was washed three times by using chilling water (5-10oC) which the final washingused chilled 0.5% NaCl solution. The ratio of water to minced meat in washing was 3:1. The final stepwas dewatering by pressing washed minced meat in the screen of linen mesh manually. Finally, rawsurimi was stirred with sucrose 3% (P1), 4% (P2) and 5% (P3) and added sodium tripolyphosphate 0.2%for each treatment. The result showed that both pH and Water Holding Capacity (WHC) increasedsignificantly from P1 (P<0.05), whereas the gel strength was no different. The incline of WHC wasfollowed by the incline of crude protein content. However, sucrose could not affect ash and fat contentas well as salt-soluble protein. Sucrose supplementation at 4% in goat surimi produced the bestcharacteristics of goat surimi.