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All Journal Journal of Livestock Science and Production Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan ULIL ALBAB
Yosephine Laura Raynardia Esti Nugrahini
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Journal : Journal of Livestock Science and Production

 1 
Pengaruh Perbedaan Level Krioprotektan DMA terhadap Pembekuan Sperma Ayam Yosephine Laura Raynardia Esti Nugrahini
Journal of Livestock Science and Production Vol 1, No 1 (2017): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v1i1.448

Abstract

            Penelitian ini bertujuan untuk mengetahui level DMA yang paling efektif untuk pembekuan sperma ayam. Penelitian ini menggunakan 4 ekor pejantan ayam Bangkok berumur 12 sampai 18 bulan sebagai sumber sperma. Sperma dari 4 ekor pejantan ditampung setiap tujuh hari sekali dan dibekukan dalam kontainer nitrogen cair -196°C dengan menggunakan krioprotektan DMA dengan konsentrasi 10% (P1), 14% (P2), dan 18% (P3). Thawing menggunakan air es dengan suhu 4°C selama 60 detik. Hasil penelitian menunjukkan bahwa kualitas sperma turun setelah pembekuan yang terlihat pada motilitas akhir pada P1, P2, dan P3 berturut-turut adalah 15±5%, 7,24±2,54%, dan 0%; viabilitas 22±4,43%, 0%, dan 0%; serta abnormalitas 67,2±4,09%, 75,2±19,38%, 61,8±22,55%. Kesimpulan yang diperoleh adalah konsentrasi krioprotektan DMA pada level 10 % memperlihatkan penurunan yang besar pada kualitas sperma, sebaiknya konsentrasi DMA yang digunakan di bawah 10%. Kata kunci: DMA, Pembekuan sperma, Kualitas sperma 
The effect of combination of black garlic and turmeric on laying sequence of Magelang duck infected with Salmonella enteritidis Monica Sonia Indri Pradipta; Yosephine Laura Raynardia Esti Nugrahini; Kurnia Islamia; Budi Santoso; Rio Kayisa; Syaiful Iqbal; Maulana Tri Andhani; Rifka Triyanto; Ujan Satrio
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2039

Abstract

The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight. The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection.Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric                The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight.The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection. Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric
Pengaruh Perbedaan Level Krioprotektan DMA terhadap Pembekuan Sperma Ayam Yosephine Laura Raynardia Esti Nugrahini
Journal of Livestock Science and Production Vol 1, No 1 (2017): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v1i1.448

Abstract

            Penelitian ini bertujuan untuk mengetahui level DMA yang paling efektif untuk pembekuan sperma ayam. Penelitian ini menggunakan 4 ekor pejantan ayam Bangkok berumur 12 sampai 18 bulan sebagai sumber sperma. Sperma dari 4 ekor pejantan ditampung setiap tujuh hari sekali dan dibekukan dalam kontainer nitrogen cair -196°C dengan menggunakan krioprotektan DMA dengan konsentrasi 10% (P1), 14% (P2), dan 18% (P3). Thawing menggunakan air es dengan suhu 4°C selama 60 detik. Hasil penelitian menunjukkan bahwa kualitas sperma turun setelah pembekuan yang terlihat pada motilitas akhir pada P1, P2, dan P3 berturut-turut adalah 15±5%, 7,24±2,54%, dan 0%; viabilitas 22±4,43%, 0%, dan 0%; serta abnormalitas 67,2±4,09%, 75,2±19,38%, 61,8±22,55%. Kesimpulan yang diperoleh adalah konsentrasi krioprotektan DMA pada level 10 % memperlihatkan penurunan yang besar pada kualitas sperma, sebaiknya konsentrasi DMA yang digunakan di bawah 10%. Kata kunci: DMA, Pembekuan sperma, Kualitas sperma 
The effect of combination of black garlic and turmeric on laying sequence of Magelang duck infected with Salmonella enteritidis Monica Sonia Indri Pradipta; Yosephine Laura Raynardia Esti Nugrahini; Kurnia Islamia; Budi Santoso; Rio Kayisa; Syaiful Iqbal; Maulana Tri Andhani; Rifka Triyanto; Ujan Satrio
Journal of Livestock Science and Production Vol 3, No 2 (2019): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v3i2.2039

Abstract

The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight. The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection.Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric                The digestive tract is the main key to an animal's health which manifests livestock productivity. Healthy animals produce optimal livestock productivity. The purpose of this study was to determine egg production from a combination of turmeric and garlic against Salmonella enteritidis infection or commonly referred to as Salmonellosis disease. The method of preparing turmeric and garlic is done by giving heat treatment at a temperature of ± 70° C, then given by mashing. The results showed that after infection with Salmonella enteritidis, abnormal egg-laying occurred, namely eggs are very small than normal. The productivity of magelang ducks infected by Salmonella enteritidis and supplemented with black garlic and turmeric (P2) can pursue control treatment (P0) and treatment without infection plus black garlic and turmeric supplementation (P1). Whilst, egg weight from treatment P1 was heavier than P0 and P2 after infection. It can be concluded that the addition of black garlic and turmeric can improve both egg productivity and egg weight.The productivity of Magelang duck eggs infected by Salmonella enteritidis and added turmeric and black garlic can recover within 2.5 weeks after infection. Keywords: Duck of Magelang, Salmonella enteritidis, black garlic, turmeric
Co-Authors Agus Wahyu Widodo Bagus Fatkhurrozi Budi Santoso Erick Marcelino Simanjuntak Kurnia Islamia Maulana Tri Andhani Mikael Sihite Monica Sonia Indri Pradipta Rifka Triyanto Rio Kayisa Syaiful Iqbal Ujan Satrio