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All Journal Livestock and Animal Research Animal Production : Indonesian Journal of Animal Production
Winny Swastike
Jurusan Peternakan, Fakultas Pertanian, Universitas Sebelas Maret Jl. Ir. Sutami 36 A, Kentingan, Surakarta winny.uns@gmail.com
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

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Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir Prasetyo, Eko; Patriadi Nuhriawangsa, Adi Magna; Swastike, Winny
Sains Peternakan: Jurnal Penelitian Ilmu Peternakan Vol 10, No 2 (2012): Sains Peternakan
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/sainspet.v10i2.4882

Abstract

The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.
Effect of Supplementation Purslane (Portulaca oleracea) as a Source of Alpha-Linolenic Acid on Production Performance and Physical Quality of Egg of Laying Hens Kartikasari, Lilik; Nuhriawangsa, Adi Magna Patriadi; Hertanto, Bayu Setya; Swastike, Winny
ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (645.898 KB) | DOI: 10.20884/1.anprod.2015.17.3.509

Abstract

The aim of the study was to evaluate the effects of inclusion plant source of n 3 fat in the form of alpha-linolenic acid (ALA, 18:3n-3) on the diets of layers on production performance and physical quality of eggs. A total of  125 Hy-Line Brown hens (38 weeks old) were placed at individual cages and assigned to five dietary treatments. The dietary treatments were supplemented with 0, 1.5, 3.0, 4.5 and 6.0% purslane meal. Laying hens were fed for five weeks following a seven day adaptation period. Water and feed were provided ad libitum. Feed intake (FI) measured weekly and feed consumption ratio (FCR) was calculated at the end of the trial. A total of 25 egg yolk samples of day 35 (n = 5 egg yolks for each treatment) were collected to analyse physical quality of eggs. The data were analyzed using Analysis of Variance (ANOVA). Differences between treatment means were further analyzed using Duncans New Multiple Range Test (DMRT). Results showed that the incorporation of plants rich in ALA did not modify FI, FCR, and egg production. Supplementation of purslane meal in the diets had no effect on physical quality of eggs, including egg weight, yolk weight, albumen index, yolk index and Haugh Unit (HU). The average of egg weight and yolk weight were 60,5 and 15.3 g, respectively. Diet containing purslane meal increased yolk colour. In conclusion, laying hens that fed diet supplemented with purslane meal rich in ALA improved yolk colour and did not change the production performance of the laying hens or the qualities of the eggs.
Co-Authors Abd. Rasyid Syamsuri Adi Magna Patriadi Nuhriawangsa Bayu Setya Hertanto Lilik Kartikasari, Lilik