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All Journal JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Hasanuddin Journal of Animal Science (HAJAS) Buletin Peternakan Tropis (Bulletin of Tropical Animal Science)
Kususiyah Kususiyah
Jurusan Peternakan, Fakultas Pertanian, Universitas Bengkulu Jln. Raya Kandang Limun, Bengkulu
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology Veterinary

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Total Plate Count and pH of Layer Eggs Immersed in Leaf Aqueous Extract of Averrhoa bilimbi L. Suharyanto, Suharyanto; Marheny, Titik; Kususiyah, Kususiyah; Soetrisno, Edi; Hajrawati, Hajrawati
Hasanuddin Journal of Animal Science (HAJAS) Vol. 5 No. 1 (2023)
Publisher : Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/hajas.v5i1.23420

Abstract

Layer eggs are low cost and highly nutritious, but they are perishable. Therefore, it is important applying preservation for prolong its shelf life. Preservation by using natural agent such as belimbing wuluh (Averrhoa bilimbi L) leaf (BWL) extract for food safety and consumer health is ratioable. This study aimed to evaluate the immersion of layer eggs in an aqueous extract of BWL on the pH value and total microbial eggs. The treatments employed were eggs without soaking (P0), eggs soaked in aquadest (P1), eggs soaked in solution of BWL leaf extract (SBWLE) 15% (P2), eggs soaked in SBWLE 30% (P3), and eggs soaked in SBWLE 45% (P4). Soaking was carried out for 24 hours with the proportion of egg: water SBWLE was 1:13. The extraction process was carried out by boiling the BWL for 10 minutes at a temperature of 85 ºC. The boiled water is filtered and the results were used for treatment. The data were analyzed by ANOVA and he significant effect (P <0.05) of treatments were tested by a post hoc Duncan's Multiple Range Test (DMRT). The results showed that eggs soaked in SBWLE had lower pH and total microbes than eggs without soaking and eggs soaked in aquadest. The higher concentration of SBWLE, the decreasing pH and total microbes in eggs. The conclusion was that the use of SBWLE 15-45% (w/v) was able to suppress egg microbial growth and prevent an increase in egg pH. Keywords: Averhoa bilimbi, egg quality, microbes, pH
Pengaruh Suplementasi Kunyit (Curcuma domestica) yang Dicampurkan dalam Pakan terhadap Performa Produksi Ayam Petelur Septiana, Septiana; Kaharuddin, Desia; Kususiyah; Kususiyah, Kususiyah
Buletin Peternakan Tropis Vol. 4 No. 2 (2023)
Publisher : BPFP Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/bpt.4.2.114-118

Abstract

Supplementation of turmeric powder (TK) mixed into the feed was carried out with the aim of evaluating its effect on the production performance of laying hens. This study meets the requirements for using RAL treatments consisting of four with 10 replications. P0 is without TK supplementation (control), P1 is 0.75% TK supplementation; P2 is 1,5% TK, and P3 supplementation is 2.25% TK. In this study, the variables observed were feed consumption, egg mass produced, egg weight, total production, egg production (%) and feed conversion. TK supplementation in feed up to 2.25% results showed no significant effect (P>0.05) on feed consumed, mass of eggs produced, egg production (%) and ration conversion, but the results had a significant effect (P>0.05 ) on total egg production and weight. This research concluded that TK (Curcuma domestica) supplementation up to a level of 2.25% could maintain feed consumption, mass production, egg production (%) and feed conversion. This supplementation reduced total egg production and increased egg weight.   Key words: Laying chickens, Turmeric flour, Production performance   ABSTRAK Suplementasi  TK  yang dicampurkan dalam pakan dilakukan dengan tujuan untuk mengevaluasi pengaruhnya  terhadap performa produksi ayam petelur. Penelitian ini memenuhi syarat untuk mengggunakan RAL perlakuan terdiridari empat  dengan ulangan berjumlah 10. P0 adalah tanpa suplementasi TK (kontrol), P1 adalah  suplementasi  TK 0,75 %; P2 adalah   1,5 % TK, dan P3 suplementasi TK 2,25 %.  Pada penelitian ini peubah yang diamati adalah  pakan yang konsumsi, massa telur yang diproduksi, berat telur, total produksi,  produksi telur (%)  dan konversi pakan. Suplementasi TK dalam pakan sampai 2,25% hasilnya menunjukkan pengaruh tidak nyata (P>0,05) terhadap pakan yang dikonsumsi,  massa telur yang produksi,  produksi telur (%) dan konversi ransum, tetapi hasilnya nyata berpengaruh (P>0,05) terhadap total produksi dan  berat telur. Penelitian ini disimpulkan bahwa suplementasi TK (Curcuma domestica) sampai level 2,25% dapat mempertahan konsumsi pakan, produksi massa,  produksi telur (%) dan konversi pakan suplementasi ini menurunkan total produksi telur dan meningkatkan berat telur.   Kata kunci: Ayam petelur, Tepung kunyit, Performa produksi
The Effect of Cellulase Addition to Rice Bran Tempeh Containing Diet on Performance, Body Dimension and Carcass Quality in Broilers Raised on the Coastal Area Santoso, Urip; Brata, Bieng; Kususiyah, Kususiyah; Dani, Muhammad; Ihsan, Ilham Nur; Firdiansyah, Mica; Antomi, Robi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 10, No 1 (2023): JITRO, January
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v10i1.28563

Abstract

This study evaluated the effect of cellulase enzymes addition to a rice bran tempeh-containing diet on performance, body dimension, and carcass quality. Two hundred broilers aged 15 days were divided into 4 treatment groups of 5 replications each, as follows: P1=20% rice bran tempeh plus 0% cellulase; P2 =20% rice bran tempeh plus 0.05% cellulase; P3=20% rice bran tempeh plus 0.1% cellulase, and P4=20% rice bran tempeh plus 0.15% cellulase. The results showed that the addition of cellulase had no significant effect on body weight, body weight gain, feed intake, feed conversion ratio, internal organ weight, carcass quality, and meat organoleptic properties (P>0.05) but significantly affected beak length, neck length, shank circumference, body length, tibia length (P
The Effect of Rice Bran Tempeh Plus Isoflavones on Body Dimensions, Carcass Quality, and Organoleptic Properties of Meat in Broiler Chickens Santoso, Urip; Brata, Bieng; Kususiyah, Kususiyah
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 2 (2022): JITRO, May
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.45 KB) | DOI: 10.33772/jitro.v9i2.21406

Abstract

Penelitian ini dirancang untuk mengevaluasi pengaruh pemberian tempe dedak plus isoflavon terhadap dimensi tubuh, kualitas karkas, sifat organoleptik daging broiler dan kadar kolesterol daging broiler. Dua ratus empat puluh ekor broiler dengan perbandingan jantan dan betina 1:1 dibagi menjadi 4 kelompok perlakuan dengan 6 ulangan pada setiap perlakuan sebagai berikut: P1 = Kontrol; P2 = 20% tempe dedak; P3 = 20% tempe dedak plus 10 mg isoflavon/kg pakan, dan; P4 = 20% tempe dedak plus 20 mg isoflavon/kg pakan. Hasil penelitian menunjukkan bahwa pemberian tempe dedak plus isoflavon berpengaruh tidak nyata terhadap warna, berat karkas, meat bone ratio, cooking loss dan drip loss. Penambahan isoflavon ke dalam tempe dedak cenderung menurunkan kadar kolesterol daging broiler, tetapi tidak memperbaiki sifat organoleptik daging. Penambahan isoflavon tidak mempengaruhi dimensi tubuh. Terdapat korelasi sedang (r= 0,342) antara berat badan dengan panjang punggung. Dapat disimpulkan bahwa penambahan isoflavon ke dalam tempe dedak tidak memperbaiki dimensi tubuh, kualitas karkas dan sifat organoleptik daging. Penambahan isoflavon ke dalam tempe dedak cenderung menurunkan kadar kolesterol daging broiler.
Co-Authors Antomi, Robi Bieng Brata Desia Kaharuddin Edi Soetrisno Firdiansyah, Mica Hajrawati, Hajrawati Ihsan, Ilham Nur Kususiyah Marheny, Titik Muhammad Dani SEPTIANA SEPTIANA Suharyanto Urip Santoso