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All Journal International Journal of Biosciences and Biotechnology Jurnal Ilmu dan Kesehatan Hewan METAMORFOSA Journal of Biological Sciences Majalah Ilmiah Peternakan E-Journal Of Animal Science Udayana University Pastura; Journal Of Tropical Forage Science Jurnal Ilmu dan Teknologi Hasil Ternak
Tjokorda Gede Belawa Yadnya
FAKULTAS PETERNAKAN, UNIVERSITAS UDAYANA, DENPASAR-BALI
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Health Professions Immunology & microbiology Veterinary Other

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THE EFFECT OF FERMENTED PURPLE SWEET POTATO (Ipomoea batatas L) IN THE RATION ON THE ANTIOXIDANT PROFILE AND MEAT CHOLESTEROL OF BALI DUCK Belawa Yadnya, Tjokorda Gede; Sudana, Ida Bagus; Mahardika, I Gede; Mastika, I M.
E-Journal Of Animal Science Udayana University Vol 2, No 1,Tahun 2013
Publisher : E-Journal of Animal Science Udayana University

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Abstract

An experiment was carried out to the study the effect of fermented purple sweet potato ( Ipomoea batatas L) in the ration on the profile antioxidant and meat cholesterol of bali duck. A Completely Randomized Design (CRD), consisted seven treatments and four replicates each was used in this experiment. The seven treatments were ration without purple sweet potato (Ipomoea batatas L) (treatment A), ration containing 10, 20, and 30% un fermented purple sweet potato (treatment B, C, and D), ration containing 10, 20, and 30% fermented purple sweet potato (treatment E, F, and G). Each treatment consisted of four replicates with four ducks in each replicates with homogenous age and weight. The variables observed including profile antioxidant, antioxidant capacity, malondialdehida (MDA), and superoxida dismutase (SOD); lipid profile : total clolesterol, high density lipoprotein (HDL), low density lipoprotein (LDL), and triglyceride. Feeds offered were iso nitrogenous and iso calory and were given ad lidThe result showed that using fermented purple sweet potato in the ration improved antioxidant profile that was increased of antioxidant capacity such as superoxida dismutase (SOD) were significantly (P<0,05), and malondialdehida (MDA) decreased was sinificantly (P<0,05) than those given control diet..Ducks meat offered control diet contained total cholesterol and LDL 107,66 mg/100 g and 45,55 mg/100g respectively, When offered diet containing un fermented purple sweet potatoes decreased the content of cholesterol and LDL significantly (P<0.05) compared to control.Result of the experiment suggested that the effect of fermented purple sweet potato (Ipomoea batatas L) in the ration improved the antioxidant profile and consentration of the meat cholesterol of bali duck.
RESPONSE OF OFFERED FERMENTED PURPLE SWEET POTATO (Ipomoea batatas L) SKIN AS ANTIOXIDANT COMPOUND IN DIETS IMPROVED MEAT QUALITY OF BALI DUCK Tjokorda Gede Belawa Yadnya; Ida Bagus Gaga Partama; Anak Agung Ayu Sri Trisnadewi; Ni Made Suci Sukmawati
International Journal of Biosciences and Biotechnology Vol 2 No 2 (2015)
Publisher : Central Laboratory for Genetic Resource and Molecular Biology, Faculty of Agriculture, Udayana University in cooperation with Asia-Oceania Bioscience and Biotechnology Consortium (AOBBC)

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Abstract

This experiment was carried out to study the response of offered fermented purple sweetpotato(Ipomoea batatas L) skin as antioxidant compound in diets on quality meat quality ofbali duck. Five treatment diets were used in a completely randomized design (CRD) consistedof control diet A (diet without containing purple sweet potato skin), diet B containing 10%purple sweet potato skin, diet C containing 10% fermented purple sweet potato skin, diet Dcontaining 20% purple sweet potato skin and diet E containing 20% purple sweet potato skin.Each treatment consisred of four replications and each replication consisted of five ducks.Variable s observed in this study meat quality with obyective method consisted meat colour,water concentration, water holding capacty (WHC), pH, and cooking loss. Organolepticquality consisted colour, smell, taste, texture, and to receive of whole. Anthocyanin, proteinand crude fibre consumption. In general, the showed that offered fermented purple sweetpotato skin in diets were significantly (P<0,05) increased the meat colour, water holdingcapacity, and pH, but on water concentration was not significantly (P>0,05) and on cookingloss was deceased significantly P<0,05). also could be increased organoleptic meat qualitywere colour, smell, taste, texture, and to receive of whole(P<0,05). Offered fermented purplesweet potato skin in diets could be increased anthocyanin and crude protein consumption.However, crude fibre consumption did not affected compared with the treament in A diet. Itwas concluded that the fermented purple sweet potato (Ipomoea batatas L) in diets couldimprove meat quality of Bali duck.
Fermented Purple Sweet Potato in Rations on Carcass Improvement, Antioxidant Profile, Meat, and Eggs Lipid Profile of Bali Ducks Tjokorda Gede Belawa Yadnya; Ida Bagus Sudana; I.G. A.I. Aryani
Veterinary Science and Medicine Journal Vol 4 No 1 (2016)
Publisher : Udayana University

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Abstract

This study aimed to determine the effort of fermented purple sweet potato in the rations to improve carcass, antioxidant profile, meat and eggs lipid profile of bali ducks. Completely randomized design with three treatments was used in this study. Sixty baliducks were divided into 3 treatments that provision by rations; A: without purple sweet potato, B: with 10% purple sweet potato, C: with 10% fermented purple sweet potato.The experiment used four replications to each treatment which 5 layer ducks were used as a repetition in each unit of experiment. The experiment was done for 12 weeks. Antioxidant consumption was counted during the experiment. In the end of experiment the ducks were killed and meat antioxidant profile namely antioxidant capacity, malondialdehida (MDA) and superoxide dismutase (SOD), carcass profile including slaughter weight, carcass weight, carcass percentage, and physical carcass composition (meat, bone, fat including skin) were recorded. Meat and egg lipid profile (total cholesterol, highdensity lipoprotein (HDL), low density lipoprotein (LDL) and triglycerides) were also counted in the end of experiment.The results showed fermented purple sweet potato in the rations significantly increased the consumption of antioxidants, accompanied by increasing in slaughter weight, carcass weight, carcass percentage, and meat percentage. Fermented purple sweet potato in the rations also significantly reduced the percentage of sub-cutaneous fat and skin. Fermented purple sweet potato improved antioxidant profile significantly, increased antioxidant capacity, and superoxide dismutase (SOD), and decreased the levels of malondialdehide (MDA). It also decreased significantly the total cholesterol, HDL, LDL and triglycerides in meat and eggs. The conclusion of the research is a 10 % fermented purple sweet potato in the rations be able to improve the antioxidant consumption, carcass, antioxidant profile, meat and eggs lipid profile of first laying phase of bali ducks.
THE EFFECT OF OFFERED FERMENTED RICE HULL IN RATION SUPPLEMENTED WITH PURPLE SWEET POTATO (Ipomoea batatas L.) LEAF ON LIPID PROFILE OF DUCK MEAT T.G. Oka Susila; T.G. Belawa Yadnya; Ni Gusti Ketut Roni
Metamorfosa: Journal of Biological Sciences Vol 4 No 2 (2017)
Publisher : Prodi Magister Ilmu Biologi, Fakultas MIPA, Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/metamorfosa.2017.v04.i02.p08

Abstract

This experiment was carried out to study the effect of offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf on lipid profile of duck meat. Seven treatment rations were used in a completely randomized design (CRD) consisted of control ration A (ration without containing rice hull and purple sweet potato leaf), ration B (ration containing 5% rice hull), ration C (ration containing 5% fermented rice hull and purple sweet potato leaf ), ration D (ration containing 10% rice hull), ration E (ration containing 10% fermented rice hull and purple sweet potato leaf), ration F (ration containing 15% rice hull),and ration G (ration containing 15% fermented rice hull and purple sweet potato leaf). Each treatment consisted of three replicates and each replicate consisted of five ducks. Variable observed in this study were feed consumption, protein, crude fiber and antioxidant consumption and lipid profile consisted cholesterol total, HDL, LDL and TGA. The results showed that feed, protein, crude fiber and antioxidant consumption on treatment A were 6414.10., 1027.70., 520.82 and 59,51g/head. Giving treatment B, C, D, E, F and G decrease feed consumption (P, < 0.05), but protein consumption was increase significantly (P <0.05) except for treatment B was not significant compared with treatment A. Giving treatments C, E and G were decrease crude fiber consumption (P<0.05). Crude fiber consumption in treatment B increase significantly (P < 0.05), but crude fiber consumption in treatment D and F were not significantly different (P>0.05) with control (A). Antioxidant consumption for treatments B, C, D, E, F and G were increase significantly (P<0,05) compared with A. Lipid profile of duck meat consisted of cholesterol total, HDL, LDL and TGA in treatment A were 75,84., 26,81., 30,04 and 100,87 mg/100g. Offered treatment B, C, E, F and G significantly decrease cholesterol total (P<0.05), but treatment D was not significantly different (P>0.05) with treatment A . While on HDL and TGA for all treatment were not significantly different (P>0.05) except TGA for treatment C was increase significantly (P<0.05), compared treatment A. Offered treatment C, E and G were significantly decease LDL of duck meat, but treatment B, D and F were not significantly different (P<0.05) with treatment A. Its can be concluded that offered fermented rice hull in ration supplemented with purple sweet potato (Ipomoea batatas L.) leaf improve lipid profile of duck meat.
LEMAK TUBUH DAN PROFIL LIPIDA DARAH ITIK BALI JANTAN YANG DIBERI RANSUM MENGANDUNG DAUN UBI JALAR UNGU (Ipomoea batatas L) DISUPLEMENTASI STARBIO DAN PIGNOX (STARPIG) NI MADE SUCI SUKMAWATI; I WAYAN WIRAWAN; A. A. A. SRI TRISNADEWI; TJOKORDA GEDE BELAWA YADNYA
Majalah Ilmiah Peternakan Vol 17 No 1 (2014): Vol 17, No 1 (2014)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (496.525 KB) | DOI: 10.24843/MIP.2014.v17.i01.p03

Abstract

Penelitian ini bertujuan untuk mengkaji pengaruh pemberian ransum yang mengandung tepung daun ubi jalar ungu disuplementasi Starbio dan Pignox (Starpig) terhadap lemak tubuh dan profil lipida darah itik Bali. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan, yaitu : Ransum tanpa daun ubi jalar ungu dan Starpig (A), ransum mengandung 0,5% daun ubi jalar ungu (B), dan ransum mengandung 0,5% daun ubi jalar ungu disuplementasi 0,5% Starpig (C). Setiap perlakuan terdiri dari lima ulangan, dan setiap ulangan menggunakan empat ekor itik Bali jantan umur 16 minggu. Variabel yang diamati, meliputi konsumsi antioksidan, lemak abdominal, lemak karkas, lemak tubuh, dan profil lipida darah. Hasil penelitian menunjukkan bahwa pemberian ransum mengandung daun ubi jalar ungu disuplementasi Starpig (C), nyata (P<0,05) dapat meningkatkan konsumsi antioksidan dan menurunkan lemak karkas, lemak abdominal, lemak tubuh, total kolesterol, HDL, LDL, dan trigliserida dibandingkan dengankontrol (A). Dari hasil penelitian ini dapat disimpulkan bahwa pemberian ransumyang mengandung tepung daun ubi jalar ungu disuplementasi Starpig dapat mengurangi lemak tubuh dan memperbaiki profil lipida darah itik Bali, umur 24 Minggu.
PENGARUH PENGGANTIAN DEDAK PADI DENGAN SEKAM PADI ATAU SERBUK GERGAJI KAYU YANG DISUPLEMENTASI DENGAN PROBIOTIK TERHADAP EFISIENSI PENGGUNAAN RANSUM DAN KADAR ASAM URAT DARAH ITIK BALI T. G. BELAWA YADNYA; N. M. SUCI SUKMAWATI
Majalah Ilmiah Peternakan Vol 9 No 2 (2006)
Publisher : Fakultas Peternakan Universitas Udayana

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Abstract

RINGKASAN Penelitian ini bertujuan untuk mengetahui pengaruh penggantian dedak padi dengan sekam padi atau serbuk gergaji kayu yang disuplementasi dengan probiotik terhadap efisiensi penggunaan ransum dan kadar asam urat darah itik Bali. Penelitian dilaksanakan di Gianyar, Bali. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan empat ulangan. Tiap ulangan menggunakan empat ekor itik Bali dengan umur dan berat badan homogen. Ketiga perlakuan tersebut adalah : ransum tanpa sekam padi dan gergaji kayu sebagai kontrol (A), ransum dengan penggantian 50 % dedak padi dengan sekam yang disuplementasi starbio (B), dan ransum dengan penggantian 50 % dedak padi dengan gergaji kayu yang disuplementasi dengan starbio (C). Ransum dan air minum diberikan ad libitum. Hasil penelitian menunjukkan bahwa pertambahan berat badan dan efisiensi penggunaan ransum pada perlakuan B dan C secara nyata menurun (P<0,05) jika dibandingkan dengan kontrol (A). Akan tetapi, konsumsi ransum dan air minum secara nyata meningkat (P<0,05). Kadar asam urat dalam darah itik perlakuan B secara nyata meningkat (P<0,05), sedangkan pada perlakuan C secara nyata menurun (P<0,05) jika dibandingkan dengan kontrol (A). Dapat disimpulkan bahwa penggantian 50 % dedak padi dengan sekam atau gergaji kayu yang disuplementasi dengan probiotik starbio ternyata menurunkan pertambahan berat badan dan efisiensi penggunaan ransum. Kadar asam urat darah itik meningkat dengan penggunaan sekam yang disuplementasi dengan probiotik, dan sebaliknya menurun dengan serbuk gergaji kayu yang disuplementasi dengan probiotik starbio.
KAJIAN PEMANFAATAN SEKAM PADI YANG DIFERMENTASI EFFECTIVE MICROORGANISM-4 (EM-4) DISUPLEMENTASI DAUN SIRIH (Piper betle L) TERHADAP PERFORMANS DAN KARKAS ITIK BALI UMUR 22 MINGGU Partama I. B. G.; T. G. Belawa Yadnya; A. A. A. S. Trisnadewi; A. A. P. P. Wibawa; I. M. Mudita
Majalah Ilmiah Peternakan Vol 21 No 3 (2018): Vol 21, No 3 (2018)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.786 KB) | DOI: 10.24843/MIP.2018.v21.i03.p02

Abstract

Penelitian bertujuan untuk mengetahui pengaruh pemanfaatan sekam padi difermentasi larutan EffectiveMicroorganism-4 (EM-4) dalam ransum disuplementasi daun sirih (Piper betle L.) terhadap performans dan karkasitik bali betina, umur 22 minggu. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan yaituransum tanpa sekam padi (A), ransum mengandung 12,50% sekam padi (B), ransum mengandung 12,50 % sekampadi difermentasi EM-4 (C), ransum mengandung 12,50% sekam padi dan daun sirih (D), serta ransum 12,50%sekam padi difermentasi EM-4 dan daun sirih (E). Setiap perlakuan terdiri atas empat ulangan dan setiap ulanganberisi lima ekor ituik bali betina, Variabel yang diamati konsumsi ransum, konsumsi antioksidan ransum, bobotbadan akhir, pertambahan bobot badan, feed conversion ratio dan karkas meliputi bobot potong, bobot karkas danpersentase karkas. Hasil penelitian menunjukkan bahwa pemberian 12,50 % sekam padi difermentasi EM-4 sertadisuplementasi daun sirih tidak berpengaruh terhadap konsumsi ransum(P>0,05), namun dapat menghasilkanbobot badan akhir, pertambahan bobot badan lebih tinggi (P<0,05), serta FCR yang lebih rendah (P<0,05) sertabobot karkas dan persentase karkas yang lebih baik daripada perlakuan yang lainnya. Dapat disimpulkan bahwapemberian sekam padi yang difermentasi EM-4 serta disuplementasi daun sirih dapat memperbaiki performansdan karkas yang lebih baik daripada perlakuan yang lainnya.
KAJIAN PEMANFAATAN KULIT UBI JALAR UNGU (Ipomoea batatas L) TERFERMENTASI DALAM RANSUM TERHADAP KONSUMSI DAN NUTRISI RANSUM DAN EFISIENSI PENGGUNAAN RANSUM PADA ITIK BALI UMUR 22 MINGGU Belawa Yadnya T. G.; Gaga Partama I. B.; Trisnadewi A. A. A. S.; Wirawan I. W.
Majalah Ilmiah Peternakan Vol 18 No 1 (2015): Vol 18, No 1 (2015)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.668 KB) | DOI: 10.24843/MIP.2015.v18.i01.p04

Abstract

Penelitian ini dilaksanakan bertujuan untuk mengetahui pengaruh pemanfaatan kulit ubi jalar ungu (Ipomoea batatas L) terfermentasi dalam ransum terhadap konsumsi ransun dan nutrisi dan efisoensi penggunaan ransum pada itik Bali, umur 22 minggu. Menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan yang terdiri atas ransum A (ransum tanpa mengandung ubi jalar ungu), ransum B mengandung 10% kulit ubi jalar ungu, ransum C mengandung 10% kulit ubi jalar ungu terfermentasi, ransum D mengandung 20% kulit ubi jalar ungu, dan ransum E mengandung 20% kulit ubi jalar ungu terfermentasi. Setiap perlakuan terdiri atas empat ulangan dan setiap ungan terdiri atas lima ekor itik. Variabel yang diamati meliputi konsumsi ransum, konsumsi protein serat kasar dan antosianin dan kapasitas antioksidan ransum, serta efisiensi penggunaan ransum. Hasi penelitian menunjukkan bahwa pemberian ransum B, C, D dan E mengkonsumsi ransum, protein dan serat kasar yang lebih rendah (P<0,05), dan dapat meningkatkan konsumsi antosianin dan kapasitas antioksidan ransum (P<0,05) dibandingkan dengan perlakuan A. Pemberian kulit ubi jalar ungu fermentasi atau tanpa fermentasi dalam ransum dapat meningkatkan pertambahan bobot badan (P<0,05), sedangkan pada FCR terjadi penurunan secara nyata (0,05) dibandingkan dengan pemberian perlakuan A.Dari hasil penelitian ini dapat disimpulkan bahwa pemberian kulit ubi jalar ungu (Ipomoea batatas L) dapat mengurangi konsumsi ransu, protein dan serat kasar serta dapat meningkatkan efisiensi penggunaan ransum.
PROFIL LIPIDA DAGING ITIK DIBERI RANSUM MENGANDUNG SEKAM PADI TERFERMENTASI DENGAN Aspergilus niger DISUPLEMENTASI DAUN UBI JALAR UNGU (Ipomoea batatas L.) Susila T. G. O.; T. G. Belawa Yadnya; N. G. K. Roni
Majalah Ilmiah Peternakan Vol 20 No 1 (2017): Vol 20, N0 1 (2017)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.972 KB) | DOI: 10.24843/MIP.2017.v20.i01.p06

Abstract

Penelitian ini bertujuan mempelajari pengaruh pemberian sekam padi terfermentasi dengan Aspergilus nigerdisuplementasi daun ubi jalar ungu terhadap profil lipida daging itik. Rancangan acak lengkap (RAL) digunakanterdiri atas ransum kontrol (A) adalah ransum tanpa sekam padi dan daun ubi jalar ungu, (B) dan(D) adalah ransummengandung 10% dan 20% sekam padi, sedangkan (C) dan (E) adalah ransum yang mengandung 10% dan 20%sekam padi terfermentasi dengan Aspergilus niger disuplementasi dengan daun ubi jalar ungu. Setiap perlakuandiulang tiga kali. Hasil penelitian menunjukkan bahwa total kolesterol daging itik yang mendapat perlakuan B danD tidak berbeda (P>0,05) dengan kontrol, sedangkan pada perlakuan C dan E lebih rendah (P<0,05) dibandingkankontrol. HDL daging itik perlakuan B, C, dan E lebih tinggi (P<0,05) dan perlakuan D tidak berbeda (P>0,05)dengan kontrol. LDL dan trigliserida daging itik perlakuan B tidak berbeda (P>0,05) dengan kontrol. LDL padaperlakuan C, D dan E lebih rendah (P<0,05) dibandingkan dengan control. Trigliserida daging perlakuan C danE lebih rendah (P<0,05) dan perlakuan D tidak berbeda (P>0,05) dengan kontrol. Dapat disimpulkan bahwapemberian ransum yang mengandung sekam padi terfermentasi dengan Aspergilus niger disuplementasi dengandaun ubi jalar ungu pada taraf 20% memperbaiki profil lipida daging itik. Kata kunci: itik, sekam padi, fermentasi, ubi jalar ungu, penampilan, kolesterol
PENGARUH PEMBERIAN TEPUNG DAUN SALAM (Syzygium polyanthum Walp) DALAM RANSUM YANG DISUPLEMENTASI DENGAN LARUTAN EFFECTIVE MICROORGANISMS-4 (EM-4) MELALUI AIR MINUM TERHADAP KARKAS ITIK BALI JANTAN TJOKORDA GEDE BELAWA YADNYA; NI GUSTI KETUT RONI; NI MADE SUCI SUKMAWATI
Majalah Ilmiah Peternakan Vol 17 No 1 (2014): Vol 17, No 1 (2014)
Publisher : Fakultas Peternakan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (474.792 KB) | DOI: 10.24843/MIP.2014.v17.i01.p06

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung daun salam (Syzygium polyanthum Walp) dalam ransum yang disuplementasi dengan larutan Effective Microorganisms-4 (EM-4) melalui air minum terhadap karkas itik bali jantan. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan tujuh perlakuan dan tiga kelompok. Perlakuannya adalah sebagai berikut ransum tanpa kotoran itik, sekam padi, daun salam dan tanpa larutan EM-4 (A), ransum mengandung kotoran itik (B), perlakuan B + daun salam (C), ransum mengandung sekam padi (D), perlakuan D + daun salam (E), ransum mengandung serbuk gergaji kayu (F), perlakuan F + daun salam (G), perlakuan B, C, D, E, F, dan G mendapatkan larutan EM-4. Setiap kelompok berisi tiga ekor itik. Variabel yang diamati bobot potong, bobot karkas, persentase karkas dan komposisi fisik karkas. Dari hasil penelitian ini dapat disimpulkan bahwa pemberian tepung daun salam dalam ransum yang disuplementasi larutan EM-4 melalui air minum dapat memperbaiki karkas itik bali jantan.
Co-Authors Anak Agung Ayu Sri Trisnadewi Anak Agung Putu Putra Wibawa DESAK PUTU MAS ARI CANDRAWATI I Gede Mahardika I Gusti Lanang Oka I Ketut Sukada I M. Mudita I WAYAN WIRAWAN I. M. Mastika I.G. A.I. Aryani Ida Bagus Gaga Partama Ida Bagus Sudana Ida Bagus Sudana Ni Gusti Ketut Roni Ni Made Suci Sukmawati Ni Made Witariadi Susila T. G. O. T.G. Oka Susila Wirawan I. W.