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I W. Wijana
PS Peternakan, Fakultas Peternakan, Universitas Udayana
Veterinary

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PENGARUH ALBUMIN SEBAGAI PELAPIS (Coating) KULIT TELUR DAN MASA SIMPAN TERHADAP KUALITAS TELUR AYAM RAS Febrianti N.; I. A. Okarini; I G. Suranjaya; I K. Sumadi; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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The purpose of this study was to determine the effect of albumin as coating an egg shell and shelf life on the quality of eggs consumed during storage. The method used in this study was a Completely Randomized Design (CRD) factorial 4 × 3. The first factor was the treatment of eggshell coating using albumin, consisting of: A1 (control), A2 (thick albumin), A3 (liquid albumin), and A4 (mixed albumin). While the second factor is the treatment of storage time, consisting of: B1 (10 days), B2 (20 days) and B3 (30 days). Each treatment was repeated 3 times and each replication used 3 eggs, with a total of 108 eggs used. The variables observed included changes in egg weight loss, haugh unit, egg yolk index and pH. The data obtained were analyzed using Analysis of Variance (ANOVA), if there was a significant difference, it was continued with Duncan's Multiple Distance Test. The results of this study indicate that coating fresh chicken eggshells with albumin can maintain the quality of chicken eggs during storage in terms of haugh unit, egg yolk index and pH (P<0.05) and there is no interaction between eggshell coating with albumin and shelf life on quality. eggs (P>0.05). Key words: albumin, egg quality, storage time
PENGARUH EDIBLE COATING DAUN LIDAH BUAYA (Aloe vera) TERHADAP MUTU DAN MASA SIMPAN TELUR AYAM LOHMANN BROWN Christanto R. A.; I. A. Okarini; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 1 (2021): Vol. 9 No. 1 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of aloe vera (Aloe vera) extract edible coating on the quality of Lohman Brown chicken eggs during storage. This research was conducted on Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, lasted for 30 days. The research design used was, completely randomized design (RAL) within the study period of 10, 20, and 30 days, with 4 treatments and 3 replications, each of which was carried out as many as 3 eggs of Lohman Brown chicken. Each treatment required 36 items and each replication consisted of 3 items. So that the number of eggs used in this study was 108 eggs. The variables observed were storage time to decrease egg weight (%), shelf life of haugh unit (HU), shelf life of egg yolk color, shelf life of egg pH, and shelf life of egg yolk index (IKT). The data obtained were analyzed using ANOVA and Duncan's test. The results of this study can be concluded that the aleovera coating was stored at room temperature 27 ? -28 ?. The treatment of C1 (100% aleovera), C2 (50% Aloe vera + 10ml aquades), C3 (50% Aloe vera + 10ml aquades), and C0 (without coating) on ??Lohman Brown chicken eggs had a significant effect (P <0.05) on variables shelf life against haugh unit (HU), shelf life of egg yolk color, shelf life of egg pH, shelf life of egg yolk index (IKT), and no significant effect (P> 0.05) on storage time variable on weight loss eggs (%) storage time of 10, 20, and 30 days, respectively. Key words: chicken eggs, edible coating, Aloe vera, shelf life
BOBOT OFFAL EKSTERNAL AYAM KAMPUNG PERSILANGAN WHITE GOLD X LANCY YANG DIBERI JUS KULIT BUAH NAGA (Hylocereus Polyrhizus) MELALUI AIR MINUM Fitriana N.; G. A. M. K. Dewi; I W. Wijana
Jurnal Peternakan Tropika Vol 8 No 3 (2020): Vol. 8 No. 3 Tahun 2020
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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The purpose of the study is to knowing effect of giving peel dragon fruit juice to weight of offal external in chicken through water White Gold X Lancy. This research had been conducted chicken that in animal husbandry in Cekomaria Street, Banjar Kedua, Peguyangan Kangin, Denpasar City, Bali during 8 weeks. The design used a Completely Randomized Design (CRD) consisting of 4 treatments and 4 repeating and in every repeating consisted of 3 crossbred chickens White Gold X Lancy. The treatments are, R0: Without addition of dragon fruit peel juice through drinking water, R1: Addition of 5% dragon fruit peel juice through drinking water, R2: Addition 10% of dragon fruit peel juice through drinking water and R3: Addition of 15% of dragon fruit peel juice through drinking water. The observed variables were head weight, neck weight, leg weight, blood weight, and hair weight. The results showed that treatments R1, R2, and R3 had a higher weight on the head, neck and legeach 4,71%, 4,21% and 8,83% than R0 significant different (P<0,05), but not significant different (P>0,05) weight on the bload and hair weight. Based on the result, it can be concluded that addition of dragon fruit peel as much as 5%, 10% and 15% affacted weight of head, neck and foot but not affected weight of blood and hair crossing chicken White Gold X Lancy aged 6-14 weeks. Keywords: Crossbred chicken, external offal, dragon fruit peel
PENGARUH WAKTU SIMPAN PADA SUHU KAMAR TERHADAP DAYA TETAS TELUR AYAM KAMPUNG Wiguna I. B. M. S.; M. Wirapartha; I W. Wijana
Jurnal Peternakan Tropika Vol 10 No 1 (2022): Vol. 10 No. 1 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of storage time at room temperature on the hatchability of free-range chicken eggs. The study used a completely randomized design (CRD) with 3 treatments and 6 replications. Each replication used 5 free-range chicken eggs so that 90 eggs were used. The treatments used in this study were: P0 = Free-range chicken eggs (control), P4 = Free-range chicken eggs stored at room temperature for 4 days and P8 = Free-range chicken eggs stored at room temperature for 8 days. The variables observed in the study were: initial egg weight (grams), egg fertility (%), egg shrinkage (%), egg mortality (%) and egg hatchability (%). The results showed that the effect of storage time for free-range chicken eggs in P0, P4 and P8 treatments was not significantly different (P>0.05) on egg fertility. In the treatment of P4 and P8 the shrinkage of eggs was higher by 40.28% and 90.12%, respectively than the P0 treatment, statistically, the results were significantly different (P<0.05). In the P0 and P4 treatment egg mortality was 60.6% and 67% lower than P8 treatment, statistically showing significantly different results (P<0.05). The hatchability of eggs in P8 treatment was 55.15% lower than P0 treatment, statistically, the results were significantly different (P<0.05). The conclusion obtained from this study is that the length of storage of free-range chicken eggs at room temperature from the control treatment or without being stored, stored for 4 days and stored for 8 days there was a decrease in egg weight. The hatchability of free-range chicken eggs from egg storage at room temperature for 4 days and without storage or control had lower mortality and higher hatchability than storage of free-range chicken eggs at room temperature for 8 days. Keywords: village chicken eggs, incubator, long storage time, hatchability
KARAKTERISTIK DAGING AYAM PETELUR AFKIR HASIL MARINASI DENGAN EKSTRAK DAUN BINAHONG Sandhi I P. W.; I. A. Okarini; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 3 (2021): Vol. 9 No. 3 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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This study aims to determine the effect of consentration and marination time in binahong leaf extract on the physical and subjective quality of spent laying hens. This study was conducted at the Laboratory of Animal Products Technology and Microbiology, Faculty of Animal Husbandry, Udayana University, Sudirman Campus, Denpasar for one month. The design used was a factorial completely randomized design (CRD) with two factors, namely the concentration factors of binahong leaf extract (K0: 0%, K1: 1.25%, and K2: 2.5%) and the factor for duration of marinated ?in binahong leaf extract (P0: 0 hour, P1: 1 hours, P3: 3 hours, and P5: 5 hours). Each treatment combination was repeated 3 times. The variables observed were cooking losses, pH, and organoleptic tests (texture of raw and cooked meat, aroma of raw and cooked meat, and taste of cooked meat). The results showed that the treatment factor for concentration had no significant effect on the physical characteristics and subjective value of meat (P>0.05). The treatment factor for the duration of marinated had no effect on the organoleptic test (P>0.05), but the duration of marinated was able to increase cooking losses and was able to decrease the pH value (P<0.05). The interaction between the two factors showed that K2P5 treatment could reduce cooking losses compared to K1P53 treatment (P<0.05), but had no effect on pH and organoleptic tests (P>0.05). Based on the results of the study, it can be concluded that the concentration of 2.5% and the duration of marinated of 5 hours in binahong leaf extract (K2P5) increased the organoleptic quality of the spent laying hens and can improve the results of the physical characteristic of the meat. Keywords: binahong, physical quality, spent, organoleptic
PENGARUH EKSTRAK BUAH BIDARA (Ziziphus Mauritiana.) DAN LAMA MARINASI TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK DAGING AYAM BROILER Sumadi A. A. A. F.; I. A. Okarini; I W. Wijana
Jurnal Peternakan Tropika Vol 9 No 2 (2021): Vol. 9 No. 2 Tahun 2021
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui konsentrasi buah bidara (Ziziphus Mauritiana) dalam marinasi daging dan pengaruhnya terhadap karakteristik daging broiler. Penelitian dilakukan pada bulan Oktober 2020 – November 2020 di Laboratorium Teknologi Hasil Ternak dan Mikrobiologi Fakultas Peternakan Universitas Udayana. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial dengan faktor pertama konsentrasi ekstrak buah bidara dan faktor kedua lama marinasi. Konsentrasi ekstrak buah bidara yaitu Eb1 5% dan Eb2 25% serta lama marinasi 0 menit, 30 menit, dan 60 menit. Variabel yang diamati adalah susut masak, nilai pH, total yield, aroma dan cita rasa. Hasil penelitian menunjukkan bahwa susut masak, total yield, aroma dan cita rasa tidak terdapat perbedaan nyata (P>0.05) pada kelompok konsentrasi ekstrak buah bidara dan interaksi kedua faktor, tetapi terdapat perbedaan nyata (P<0.05) pada kelompok waktu marinasi. Nilai pH terdapat perbedaan nyata (P<0.05) pada kelompok konsentrasi ekstrak buah bidara dan juga pada kelompok waktu marinasi, tetapi tidak terdapat perbedaan nyata (P>0.05) interaksi kedua faktor. Kesimpulan berdasarkan hasil analisis diatas diperoleh bahwa tidak terdapat interaksi antara kedua faktor perlakuan. Pada faktor konsentrasi ekstrak diperoleh penurunan nilai pH daging. Pada faktor perlakuan lama marinasi mempengaruhi sifat fisik (penurunan susut masak dan pH, peningkatan total yield) dan organoleptik (peningkatan nilai kesukaan aroma dan citarasa) daging. Kata kunci : marinasi, dada ayam, buah bidara
PENGARUH PEMBERIAN EKSTRAK BIJI PEPAYA (Carica papaya L.) MELALUI AIR MINUM TERHADAP PENAMPILAN AYAM BROILER UMUR 0-4 MINGGU Dewi N. M. A.; G. A. M. K. Dewi; I W. Wijana
Jurnal Peternakan Tropika Vol 10 No 3 (2022): Vol. 10 No. 3 Tahun 2022
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui pengaruh pemberian biji pepaya melalui air minum terhadap penampilan ayam broiler umur 0-4 minggu. Penelitian ini dilaksanakan di Desa Selanbawak, Kecamatan Marga, Kabupaten Tabanan, Bali yang dilaksanakan selama 4 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan setiap ulangan berisikan 5 ekor ayam broiler sehingga jumlah total ayam broiler yang digunakan adalah 80 ekor. Perlakuan yang diberikan yaitu ayam broiler yang diberi air minum tanpa ekstrak biji pepaya (A), ayam broiler yang diberi perlakuan 1% ekstrak biji pepaya pada air minum (B), ayam broiler yang diberi perlakuan 2% ekstrak biji pepaya pada air minum (C), ayam broiler yang diberi perlakuan 3% ekstrak biji pepaya pada air minum (D). Variabel yang diamati adalah konsumsi ransum, konsumsi air minum, pertambahan berat badan, berat badan akhir, dan FCR. Hasil penelitian menunjukkan bahwa perlakuan pemberian ekstrak biji pepaya 1% (B), 2% (C) dan 3% (D) melalui air minum tidak berpengaruh nyata (P>0,05) dari perlakuan A (tanpa ekstrak biji papaya) terhadap konsumsi ransum, konsumsi air minum, pertambahan berat badan, berat badan akhir, dan FCR ayam broiler. Dari penelitian ini dapat disimpulkan bahwa pemberian 1%, 2%dan 3% ekstrak biji pepaya melalui air minum tidak berpengaruh nyata terhadap peningkatan penampilan ayam broiler umur 4 minggu.Kata Kunci: Ayam broiler, Ekstrak biji pepaya, Penampilan ayam broiler
PENGARUH EKSTRAK KULIT BAWANG PUTIH (Allium sativum) PADA AIR MINUM TERHADAP PERSENTASE EXTERNAL OFFAL BROILER UMUR 4 MINGGU Prabayanti I.A.S.T.; G. A. M. K. Dewi; I W. Wijana
Jurnal Peternakan Tropika Vol 11 No 2 (2023): Vol. 11 No. 2 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian bertujuan untuk mengetahui pengaruh ekstrak kulit bawang putih pada air minum terhadap persentase external offal broiler umur 4 minggu. Penelitian dilaksanakan di Banjar Selanbawak Kelod, Desa Selanbawak, Kecamatan Marga, Kabupaten tabanan, Bali yang dilaksanakan selama 4 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan setiap ulangan berisikan 5 ekor broiler sehingga jumlah total broiler yang digunakan adalah 80 ekor. Perlakuan yang diberikan yaitu broiler yang diberi air minum tanpa ekstrak kulit bawang putih P0 (Kontrol), broiler yang diberi perlakuan 1% ekstrak kulit bawang putih pada air minum (P1) , broiler yang diberi perlakuan 2% ekstrak kulit bawang putih pada air minum (P2), broiler yang diberi perlakuan 3% ekstrak kulit bawang putih pada air minum (P3). Variabel yang diamati adalah persentase kepala, persentase leher, persentase kaki, persentase darah, dan persentase bulu. Hasil penelitian menunjukkan bahwa perlakuan pemberian 1%, 2%, dan 3% ekstrak kulit bawang putih melalui air minum tidak berpengaruh nyata (P>0,05) meningkatkan persentase external offal broiler umur 4 minggu. Dari penelitian ini dapat disimpulkan bahwa pemberian ekstrak kulit bawang putih sebanyaknya 1%, 2%, dan 3% pada air minum tidak berpengaruh terhadap persentase external offal (kepala, leher, kaki, darah, dan bulu) broiler umur 4 minggu. Kata kunci :broiler, external offal, ekstrak kulit bawang putih
PENGARUH EKSTRAK KULIT BAWANG PUTIH (Allium sativum) TERHADAP PENAMPILAN BROILER Winoto I G. H.; G. A. M. K. Dewi; I W. Wijana
Jurnal Peternakan Tropika Vol 11 No 1 (2023): Vol. 11 No. 1 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak kulit bawang putih (Allium sativum) terhadap penampilan broiler umur 4 minggu. Penelitian dilaksanakan di Banjar Selanbawak Kelod, Desa Selanbawak, Kecamatan Marga Kabupaten Tabanan Bali selama 4 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan setiap ulangan menggunakan 5 ekor ayam sehingga jumlah total ayam yang digunakan adalah 80 ekor. Perlakuan penelitian ini diberikan melalui air minum dengan masing-masing P0 tanpa ekstrak kulit bawang putih (Kontrol), P1 air minum mengandung 1% ekstrak kulit bawang putih, P2 air minum mengandung 2% ekstrak kulit bawang putih dan P3 air minum mengandung 3% ekstrak kulit bawang putih. Variabel yang diamati adalah konsumsi ransum, konsumsi air minum, berat badan akhir, pertambahan berat badan dan FCR. Hasil penelitian menunjukkan bahwa perlakuan P1, P2 dan P3 terhadap konsumsi ransum, konsumsi air minum, berat badan akhir, pertambahan berat badan dan FCR tidak berpengaruh nyata (P>0,05). Berdasarkan hasil penelitian dapat disimpulkan pemberian 1%, 2% dan 3% ekstrak kulit bawang putih (Allium sativum) belum dapat meningkatkan penampilan broiler umur 4 minggu. Kata Kunci: broiler, ekstrak kulit bawang putih, penampilan broiler
PERSENTASE OFFAL INTERNAL BROILER YANG DIBERIKAN EKSTRAK BIJI PEPAYA (Carica papaya L.) MELALUI AIR MINUM Febriyanti N. W. E; G. A. M. K. Dewi; I W. Wijana
Jurnal Peternakan Tropika Vol 11 No 2 (2023): Vol. 11 No. 2 Tahun 2023
Publisher : Animal Science Study Program, Faculty of Animal Husbandry, Udayana University

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Penelitian ini bertujuan mengetahui pemberian ekstrak biji pepaya (Carica papaya L.) melalui air minum terhadap persentase offal internal broiler. Penelitian ini dilaksanakan di Banjar Salanbawak Kelod Desa Salanbawak, Kecamatan Marga, Kabupaten Tabanan, Bali selama 4 minggu. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan setiap ulangan berisikan 5 ekor ayam sehingga jumlah total ayam yang digunakan adalah 80 ekor. Perlakuan yang diberikan adalah PA (air minum tanpa ekstrak biji papaya) sebagai kontrol, PB (air mimum dengan 1% ekstak biji pepaya), PC (air minum dengan 2% ekstrak biji pepaya), dan PD (air minum dengan 3% ekstrak biji pepaya). Variabel yang diamati adalah persentase hati, persentase empedu, persentase jantung, persentase limfa dan persentase pankreas. Hasil penelitian menunjukkan bahwa perlakuan pemberian 1%, 2% dan 3% ekstak biji pepaya (Carica papaya L.) tidak berpengaruh nyata (P>0,05) terhadap persentase offal internal (hati, empedu, jantung, limfa dan pankreas) ayam broiler. Dari penelitian ini dapat disimpulkan bahwa pemberian 1%, 2% dan 3% ekstak biji pepaya (Carica papaya L.) melalui air minum tidak berpengaruh nyata terhadap persentase offal internal (hati empedu, jantung, limfa dan pankreas) broiler.Kata Kunci: Air minum, Broiler, Ekstrak biji pepaya, Offal internal
Co-Authors Christanto R. A. Dewi N. M. A. Febrianti N. Febriyanti N. W. E Fitriana N. G. A. M. K. Dewi Gusti Ayu Mayani Kristina Dewi I Ketut Sumadi Ida Ayu Okarini M. Wirapartha Prabayanti I.A.S.T. Pranata I G. A. Sandhi I P. W. Sumadi A. A. A. F. Suranjaya I .Gd Wiguna I. B. M. S. Winoto I G. H.