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All Journal Agrinimal Jurnal Ilmu Ternak dan Tanaman
Astri Dwiyanti Tagueha
Jurusan Peternakan Fakultas Pertanian Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PERFORMA PRODUKSI BEBERAPA GALUR AYAM BURAS YANG DIBERI JAMU FERMENTASI Astri Dwiyanti Tagueha; Isye Jean Liur; Rajab Rajab
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 6 No 1 (2018): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2018.6.1.39-43

Abstract

The aim of this research was to known strain effects’ on native chicken supplemented with fermented herbs. Sixty four chicken were arranged into Completey Randomized Design which divide into four treatment, i.e :G1(native), G2 (Bangkok), G3 (KUB), G4 (Bangkok). Obtained variabels for analysis were feed intake, water intake, weight gain, feed conversion ratio, and mortality rate. The result show that the average of production performance respectively : feed intake (gr/tail) : 3967.1 (G1); 3664.21(G2); 4102.36 (G3); 3942(G4), whereas weight gain (gr/tail) : 616.5 (G1); 556.46 (G2); 619.02 (G3); 637.27 (G4). Four strain has >6 in feed convertion rate and > 5% in mortality rate.
PENILAIAN SENSORIS DAGING DAN BAKSO DARI EMPAT GALUR AYAM BURAS YANG DIBERI JAMU FERMENTASI Isye Jean Liur; Astri Dwiyanti Tagueha
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 7 No 2 (2019): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2019.7.2.59-63

Abstract

The objective of this research was to known sensory quality of meat (carcass) and bakso from four strain of native chicken whose receive fermented herbs. This study used four treatments (G1 – Native, G2 – Bangkok, G3 – KUB, G4 – Bangkok Hybrid) and three replications, each of them was observed by 20 panelists. During three months of observation, each treatment received same dosage and frequency of fermented herbs and also the number of commercial feed. The results showed that : (1) the sensory quality of meat (carcass) revealed the differences in colour and acceptability but not in flavor and texture, and (2) the sensory quality of bakso revealed the differences only in colour, yet its absent in flavor, texture, and tenderness.
ASOSIASI FAKTOR PEMELIHARAAN DAN STATUS INFEKSI NEWCASTLE DISEASE (ND) PADA PETERNAKAN AYAM BURAS DI KECAMATAN TELUK AMBON Astri Dwiyanti Tagueha
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 8 No 2 (2020): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2020.8.2.51-56

Abstract

The objectives of this study were to determine the status of Newcastle Disease (ND) infection in native chicken at traditional farms, identifying risk factors, and knowing the association between these two. A total of 21 farms were purposively selected from three villages namely Hunuth, Rumah Tiga, and Hative Besar. Positive titre of ND was indicated if Hemaglutination Inhibition (HI) test is ≥ 24. The data were analyzed using descriptive statistics and risk ratio (RR) to describe association between variable and positive titre. The results showed from 93 chickens’ blood sample there were 50.5% have ND antibodies. At the farm level, 66.67% of farms are positively infected , i.e : Hunuth 19.05%, Rumah Tiga 19.05%, and Hative Besar 28.57%. Factors that are positively associated with infection status at farm level are respectively : cage usage (1,88), manure treatment (1,46), water source (1,33), treatment of sick chicken (1,64), treatment of new chicken (1,54), treatment of dead chicken (1,64), and fence usage (1,5).
Co-Authors Isye Jean Liur Rajab Rajab