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All Journal JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Riset dan Inovasi Peternakan Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals)
Dian Septinova
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Veterinary Other

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PENGARUH SEX RATIO AYAM ARAB TERHADAP FERTILITAS, DAYA TETAS, DAN BOBOT TETAS Astomo, Widi; Septinova, Dian; Kurtini, Tintin
JURNAL ILMIAH PETERNAKAN TERPADU Vol 4, No 1 (2016)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.969 KB) | DOI: 10.23960/jipt.v4i1.p%p

Abstract

This study aimed to determine (1)  This effect of sex ratio arabic chicken on fertility, hatchibility , and doc weight and (2) to determine the best sex ratio of effect arabic chicken on fertility, hatchability, and doc weight.  This study was conducted in August 2015 at Tegalrejo village, Gadingrejo districk, Pringsewu regency.The research use 144 arabic chicken consisted of 18 males and 126 females.  This research use the complete randomized design with 3 treatments and 6 times replications.  Every treatments use 8 of the arabic chiken eggs.  The average of hatching egg weight is 42,96 ± 3,5g.  The result shown that sex ratio effect is not significant (P>0,05) to fertility, hatchability, and doc weight arabic chicken. Keywords : Sex Ratio. Arabic Chicken, Fertility, Hatchability, Hatching Weight
KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum) Septinova, Dian; Hartono, Madi; Santosa, Purnama Edy; Sari, Siti Hartika
JURNAL ILMIAH PETERNAKAN TERPADU Vol 6, No 1 (2018): ARTICLES IN PRESS
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v6i1.p83-88

Abstract

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Physical Quality, Breast, Thight, Broiler, Bay Leaf 
KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum) Septinova, Dian; Hartono, Madi; Santosa, Purnama Edy; Sari, Siti Hartika
JURNAL ILMIAH PETERNAKAN TERPADU Vol 6, No 1 (2018)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.263 KB) | DOI: 10.23960/jipt.v6i1.p83-88

Abstract

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality
KUALITAS FISIK PADA POTONGAN PRIMAL KARKAS SAPI KRUI BETINA DI KABUPATEN PESISIR BARAT LAMPUNG Pangestika, Raina; Septinova, Dian; Adhianto, Kusuma
Jurnal Riset dan Inovasi Peternakan Vol 1, No 3 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

The aims of research to determine the physical quality of primal carcass female krui cattle in KabupatenPesisir Barat Lampung. This research was conducted on April until May 2017 in Pesisir Barat District Lampung. The sample used is 4 female kruicattle.  The research variables are water holding capacity, cooking loss and pH. Data were analyzed using descriptive analysis. The results of the examination of 4 female kruicattles with the primal parts of brisket, loin, and round carcasses were average pH values, that is brisket (5.77), loin (5.37), round (5.40); value of  WHC  (Water Holding Capacity), that is  brisket (44.40%), loin (56.46%), and round (49.16%); the average value of cooking loss that is brisket (31.76%), loin (47.01%), and round (36.93%). Key words: female krui cattle, meat physical quality, Pesisir Barat District
PENGARUH PEMBERIAN INDIGOFERA DALAM RANSUM TERHADAP BOBOT HIDUP, GIBLET, DAN LEMAK ABDOMINAL ITIK PEKING Fadhlurrahman, M. Panji; Nova, Khaira; Septinova, Dian; Riyanti, Rr
Jurnal Riset dan Inovasi Peternakan Vol 3, No 1 (2019)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research to know the impact of Indigofera zollingeriana that wasgiven in rations onliving weight, giblet, and abdominal fat of peking ducks. This research was use completely randomized design (CRD) with 5 treatments and 4 repetitions, every repetitions were consist of 1 duck with a total20 ducks (unsex) with 8,6% diversity. The treatments were given on this research are the R0: 0%, R1: 4%, R2: 8%. R3: 12%, and R4: 16% of Indigofera zollingerianameals. This research was held in the Laboratory Lapang Terpadu of Agriculture Faculty, University of Lampung for 7 weeks from February to April 2018. The variables that observed are livingweight, weight of giblet, and the weight of abdominal fat. The result showed that the impact of Indigofera zollingeriana that was given is not significant (P>0,05) for the of peking ducks. Keywords: Indigofera zollingeriana, living weight,  giblet, abdominal fat,peking ducks
KUALITAS FISIK PADA POTONGAN PRIMAL KARKAS SAPI KRUI JANTAN DI KABUPATEN PESISIR BARAT LAMPUNG Adyan, Haryadi; Septinova, Dian; Sulastri, Sulastri
Jurnal Riset dan Inovasi Peternakan Vol 2, No 1 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This research aim is to determine the physical quality of primal carcass male Krui cattle in Pesisir Barat District Lampung. This research was conducted on November 2017 in Pesisir Barat District Lampung. The sample used is 5 male Kruicattle.  The research variables are water holding capacity, cooking loss, and pH. Data were analyzed using descriptive analysis. The results of the examination of 5 male Kruicattles with the primal parts of brisket, loin, and round carcasses were average pH values, that is brisket (5.8), loin (5.7), round (5.4); value of  WHC  (Water Holding Capacity), that is  brisket (42,96%), loin (47,14%), and round (45,44%); the average value of cooking loss that is brisket (39,38%), loin (45,46%), and round (43,22%). Key words: male Krui cattle, meat physical quality, Pesisir Barat District
PEMANFAATAN EKSTRAK BUAH BELIMBING WULUH (Averrhoa Bilimbi L) SEBAGAI BAHAN PENGAWET TERHADAP UJI SENSORI DAGING BROILER Alisiya, Melina; Septinova, Dian; Santosa, Purnama Edy
Jurnal Riset dan Inovasi Peternakan Vol 2, No 1 (2018)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This study aims to determine the effect of bilimbi fruit liquid (Avverhoa Blimbli L)  towards physical quality broiler. This research carried out on March, 2017 housed in the Laboratory Animal Production and Reproduction, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The material of research used broiler meat from Karang Anyar Farm.This study used analysis descriptive based on frequency with four treatments and five replications, none of blimbi fruit (P0), bilimbi fruit liquid 20% (P1), bilimbi fruit liquid 40% (P2), and bilimbi fruit liquid 60% (P3). The observed variables are color, flavor, smell, and taste of broiler meat. Data obtained by descriptive analysis based on receiver of consumen. The result showed that the preferred concentration of bilimbi fruit for the color of raw and cooked meat was 0% and 20%, the most preferred concentration of bilimbi fruit for meat aroma was 20% for raw meat and 40% for cooked meat, meat flavor is most liked 60%. In general the preferred concentration of bilimbi fruit for the color, smell, and taste of raw or cooked meat is 20%. Keywords:broiler, bilimbi fruit liquid (Avverhoa Blimbli L), smell,  flavor.
PENGARUH PERENDAMAN DAGING SAPI DALAM BERBAGAI KONSENTRASI BLEND JAHE (Zingiber officinale Roscoe) TERHADAP PH, DAYA IKAT AIR, DAN SUSUT MASAK Rosita, Rosita; Husni, Ali; Riyanti, Rr; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan Vol 3, No 1 (2019)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

The purpose of the research to determined the effect of soaking beef in various concentration of ginger blend and determined the best concentration of ginger blend on pH, water holding capacity, and cooking loss on beef. This research was conducted at the Laboratory of Animal Production and Reproduction, Department of Animal Science, Faculty of Agriculture, University of Lampung. Meat samples obtained from RPH Z-Beef Indonesia. The treatment used a completely randomized design (CRD) with four treatments and five replications. Treatments are in the form of concentration of ginger blend 0%, 10%, 20%, and 30% with immersion time for 50 minutes. The results obtained were analyzed by Analysis of Variant (ANOVA) at the 5% level and followed by the Least Significant Difference (LSD) test. The results showed that the addition of ginger blend with a concentration of up to 30% did not significantly influenced (P>0.05) on the pH value and water holding capacity, but had a significant effected (P<0.05) on the cooking loss of beef. Keywords: Ginger, Beef, Physic quality.
PENGARUH PEMBERIAN JAMU TRADISIONAL TERHADAP BOBOT HIDUP, BOBOT KARKAS, BOBOT GIBLET DAN LEMAK ABDOMINAL BROILER Tama, Cheldra Aji; Septinova, Dian; Kurtini, Tintin
Jurnal Riset dan Inovasi Peternakan Vol 1, No 2 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

This study aims to determine the effect of traditional on herbal on live weight, carcass weight, giblet and abdominal fat weight of broiler. This study uses a completely randomized design (CRD) with three treatments and six replications. The treatments were water (P0), juice of turmeric water (P1), and boiled guava leaves and betel leaf (P2). One broiler is taken from each experimental unit for carcas. The observed variables were live weight, carcass weight, giblet weight and abdominal fat weight of Broiler. Each treatment was applied to 14-28 days age broiler.The results showed that the traditional herbal medicine no significant effect (P> 0.05) on live weight, carcass weight, giblet weight and abdominal fat weigh of broiler. Keywords: Traditional Herbal Medicine, Live Weight, Carcass Weight, Giblet Weights, and Abdominal Fat weight of Broilers
PENGARUH LAMA PERENDAMAN DENGAN MENGGUNAKAN LARUTAN DAUN SALAM (SZYGIUM POLYANTHUM) SEBAGAI PENGAWET TERHADAP TOTAL PLATE COUNT DAN SALMONELLA DAGING BROILER Barus, Joyevan Giba; Santosa, Purnama Edy; Septinova, Dian
Jurnal Riset dan Inovasi Peternakan Vol 1, No 3 (2017)
Publisher : JURUSAN PETERNAKAN, FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG

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Abstract

The aim of research to determine the content of total plate count and Salmonella in broiler meat which is immersed in salam leaf solution.  This research was conducted in Mei—June 2017.  The analysis was done in Veterinary Public Health laboratory, Lampung Regional Veterinary Hall.  This research used 20 chicken sample that collected from poultry farm then slaughtered and immersed in salam leaf solution.  The results of this research indicated that from 20 chicken sample, the P0 treatment (without immersed in salam leaf solution) contain lesser average Total Plate Count level compared P1 (20 minutes), P2 (40 minutes), P3 (60 minutes). Only P0 treatment that contain amount of Total Plate Count below the maximum microba contamination standard while other treatments contain Total Plate Count above the maximum microba contamination standard.  The results of research in Salmonella content indicated negatif results in every treatments. Key words: broiler meat, salam leaf, salmonella and total plate count.
Co-Authors Adhe Rani Pradila Adyan, Haryadi Alda Nasrul Haq Ali Husni Ali Husni Alisiya, Melina Arif Qisthon Barus, Joyevan Giba Deni Hernando Desya Putri Setya Elda Ressi Septika Fadhlurrahman, M. Panji Farida Fathul Fauzan Isnanda Dirgahayu Irma Susanti Khaira Nova Kusuma Adhianto Kusuma Adhianto Lusiana Ayu Pradini Madi Hartono Meidi, Mas Mita Dewita Sari Mohamad Haekal Mahesa Kadri Muhammad Rafif Nugroho Neka Meliyati Nike Anggrain Nikodemus Prajnadibya Kurniawan Nining Purwaningsih Okta Suwarna Perdana Pangestika, Raina Pramana, Weldi Adi Purnama Edy Santosa Ramadhani, Anisa Rangga Saputra Riyanti Riyanti Rosita Rosita Rr Riyanti Rr Riyanti, Rr Rr. Riyanti Rr. Riyanti, Rr. Rudy Sutrisna Rudy Sutrisna Sari, Siti Hartika Sulastri Sulastri Suratno Suratno Tama, Cheldra Aji Tintin Kurtini Tiwi Metasari Tri Haryanto Saputraa Triwidayanti, Okti Veronica Wanniatie Widi Astomo, Widi