D M Suci
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Penampilan Ayam Broiler yang Diberi Protein Sel Tunggal (PST) Sebagai Sumber Protein Pengganti Tepung Ikan dalam Pakan N Ramli; D M Suci; C B Aditya
Media Peternakan Vol. 27 No. 3 (2004): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

Two thousands Cobb strain DOC were kept for 4 weeks to evaluate the effect of feeding diets containing Single Cell Protein (SCP) on feed consumption, weight gain and feed conversion ratio. SCP was used at level 0.0%, 2.5%, 5.0%, 7.5% and 10.0% of ration dry matter to replace fish meal in the diet. Data showed that feed consumption increased for broilers received SCP at level 2.5% and decreased at level 7.5 and 10%. Weight gain improved for broilers fed SCP up to level 5%. Feed conversion ratio increased only when 10% SCP was used. It is concluded that SCP up to level of 5% can be used to replace fish meal in the broiler's diet. Key words: single cell protein, fish meal, feed conversion ratio, broiler
Program Pemberian Makanan Berdasarkan Kebutuhan Protein dan Energi pada Setiap Fase Pertumbuhan Ayam Poncin D M Suci; E Mursyida; T Setianah; R Mutia
Media Peternakan Vol. 28 No. 2 (2005): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

An experiment was conducted to study the effect of feeding program to Poncin chicken (crossbred Arab chicken and Kedu Chicken) based on energy and protein requirement on growing period 1-4, 4-8 and 8-12 weeks. One week age sixty chickens were used in this experiment. This experiment consisted of three treatments based on the age of the chicken, P1= 1-8; 8-12 weeks old was used R1 ( ME 2800 kcal/kg, CP 20 ); R3 (ME 2400 kcal/kg, CP 16% ); P2 = 1-4, 4-8, 8-12 weeks old was used R1, R2(2600 kcal/kg, CP 18% ) and R3 ; P3= 1-4, 4-8, 8-12 weeks old was used R1, R3, R4 (ME 2400 kcal/kg, CP 14%). Completely randomized design was used in this experiment. Data were analysed by varian. The results indicated that P1 feeding program was the best for body weight gain (888.46 vs 812.62; 736.93 gram/bird) and low of feed conversion ratio (3.92 vs 4.02; 4.53) compared to P2 and P3 programs. Abdominal fat percentage was the lowest by P3 feeding program compared to P1 and P2 programs (0.22% vs 0.72%; 0.55%). Key words : feeding program, protein and energy requirement, growing period, Poncin Chicken
Evaluasi Penggunaan Tepung Daun Pisang pada Periode Starter untuk Mendapatkan Pertumbuhan Kompensasi Ayam Broiler D M Suci; L Rosaline; R Mutia
Media Peternakan Vol. 28 No. 1 (2005): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

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Abstract

The purpose of this experiment was to study the effect of banana leaf meal in diet (0-3 weeks) on compensatory growth of broiler (3-5 weeks). One hundred and twenty day old chick were fed one of three different treatment : P1 used 0 % banana leaf meal from 0-5 weeks (R1), P2 used 5 % banana leaf meal (R2) from 0-3 weeks and R1diet from 3-5 weeks and P3 used 10 % banana leaf meal (R3) from 0-3 weeks and R1 diet from 3-5 weeks. Each of experiment diets contained of 2900 kcal/kg metabolizable energy and 21% crude protein. Completely Randomized Design was used in this experiment. The results showed that feeding with banana leaf meal at 0-3 weeks significantly (P < 0.01) reduced feed intake, and body weight gain (P < 0.05). Recovery periods (3-5 weeks) did not show the compensatory growth because of significantly reduced (P < 0.05) feed intake and body weight gain. Conclusion showed that effect of banana leaf meal in diet (0-3 weeks) on compensatory growth of broiler (3-5 weeks) could not maximize final body weight. Key words: banana leaf meal, compensatory growth, broiler
Pengaruh proses steam pada daun kelor (Moringa oleifera) dan asam fulvat terhadap performa ayam broiler H A Sukria; IES Nugraha; D M Suci
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 16 No. 2 (2018): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (273.945 KB) | DOI: 10.29244/jintp.16.2.1-9

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh proses steam pada daun kelor (Moringa oleifera) terhadap performa ayam broiler. Sebanyak 120 DOC di bagi ke dalam 5 perlakuan ransum dengan 3 ulangan yang dipelihara selama 35 hari. Pakan yang diberikan terdiri dari dua periode yaitu starter (protein kasar 22,07% dan energi metabolis 305,65 kkal kg-1) dan finisher (protein kasar 20,3% dan energi metabolis 3120 kkal kg-1). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan ransum yaitu: P0 (Control), P1 (Control + 5% daun kelor tanpa steam), P2 (Control+5% daun kelor tanpa steam + 0,5% asam fulvat), P3 (Control+5% daun kelor steam), dan P4 (Control+5% tepung daun kelor steam dan 0,5% asam fulvat). Data yang diperoleh dianalisis dengan Analysis of Variance (ANOVA) dan uji Duncan Multiple Range Test. Hasil penelitian menunjukkan penambahan daun kelor dan asam fulvat pada ransum mempengaruhi bobot badan ayam broiler (P<0,01). Penambahan daun kelor steam menghasilkan bobot badan akhir ayam broiler yang sama jika dibandingkan dengan perlakuan kontrol. Penambahan daun kelor steam dengan asam fulvat (P4) menghasilkan bobot badan akhir yang lebih rendah dibandingkan perlakuan dengan asam fulvat tanpa steam (P2 dan P3)(P<0,01). Berdasarkan hasil tersebut menunjukan bahwa asam fulvat yang dipanaskan memberikan pengaruh yang negatif terhadap performa ayam broiler.Kata kunci: asam fulvat, daun kelor, kakas, performa, proses steamABSTRACTThe research was conducted to investigate the effect of hydro thermal process (steam) of Moringa leaf meal and fulvic acid on performance of broiler chicken. The120 heads of Day Old Chicken (DOC) were used in this experiment. A completely randomized design was used in this experiment with 5 treatments and 3 replications with 8 broilers in each experimental unit and was reared for 35 days. The treatments were P0 (Control), P1 (Control+5% steamed Moringa leaf), P2 (Control+5% unsteamed Moringa leaf meal and 0.5% fulvic acid), P3 (Control+5% steamed Moringa leaf meal), and P4 (Control+5% steamed Moringa leaf meal and 0.5% fulvic acid). All data were analysed by analysis of variance and Duncan multiple ranges. The result of this research showed that Moringa leaf meal and fulvic acid significantly affected (P<0.01) broiler performance. The addition of Moringa leaf meal with steamed process did not significantly affect on final body weight compared to the control. Meanwhile the addition of Moringa leaf powder and fulvic acid with steamed process resulted in significantly the lower final body weight of the broiler compared to the treatments of fulvic acid without steam process. From this result can be concluded that that steam treatment of fulvic acid result in negative impact on the broiler performance.Key words: carcass, fulvic acid, Broiler performance, Moringa leaves, steam process
Efek suplementasi “Jamu Rempah” pada puyuh (Coturnix coturnix japonica) terhadap performa dan kadar kolesterol telur A Andari; E N Enisa; R F Wulandari; D M Suci
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 16 No. 2 (2018): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (726.679 KB) | DOI: 10.29244/jintp.16.2.34-41

Abstract

ABSTRAKTelur puyuh merupakan salah satu sumber protein hewani yang banyak disenangi masyarakat. Namun, sebagian orang membatasi untuk mengkonsumsinya karena kolesterol yang tinggi pada telur puyuh. Penelitian ini bertujuan untuk mengetahui taraf pemberian “Jamu Rempah” yang efektif dalam menurunkan kadar kolesterol telur puyuh. “Jamu Rempah” terdiri dari teh, kayu manis, kapulaga, bunga lawang, pala, dan cengkeh. Penelitian menggunakan rancangan acak lengkap 4 perlakuan dengan 4 ulangan. Puyuh (Coturnix coturnix japonica) yang digunakan sebanyak 128 ekor umur 42 hari yang dipelihara selama 5 minggu dan diberi ransum komersial. Perlakuan 1 (P0) kontrol atau tanpa “Jamu Rempah” dan perlakuan suplementasi jamu rempah 10 ml, 30 ml dan 50 ml dalam 1 liter air minum. Variabel yang diukur adalah konsumsi air minum, konsumsi pakan, produksi telur dan kolesterol telur. Hasil penelitian menunjukan bahwa suplementasi “Jamu Rempah” pada ternak puyuh dapat menurunkan kadar kolesterol telur puyuh. Pemberian “Jamu Rempah” memiliki efek yang signifikan (P<0,05) untuk meningkatkan konsumsi air minum burung puyuh (P<0,05) dan produksi telur puyuh. Perlakuan P1 (pemberian 10 ml “Jamu Rempah” dalam 1 liter air minum) dan P2 (pemberian 30 ml “Jamu Rempah” dalam 1 liter air minum) memiliki hasil yang sangat baik menurunkan kadar kolesterol telur puyuh.Kata kunci: jamu, kadar kolesterol, rempah, suplementasi, telur puyuhABSTRACTQuail eggs is one source of animal protein that many people like. However, some people decrease to consume it because of high cholesterol in quail eggs. This study aims to determine the level of herb medicine (Jamu Rempah) which is effective in lowering the cholesterol level of quail eggs. The ingredients of “jamu rempah” were tea, cinnamon, star anise, cardamom, nutmeg, and cloves. This study was conducted by using a completely randomized design with 4 treatments and 4 replications. The treatment were a control (PO) and supplementation of herb medicine (jamu rempah ) : 10 ml (P1), 30 ml (P2) and 50 ml (P3) in 1 liter of drinking water. One hundred and twenty eight quails aged 6 weeks used in study and reared for 5 weeks were feed by commercial ration. The variables observed were water consumption, feed consumption, eggs production and eggs cholesterol. The results showed that supplementation of herb medicine in quail can lower the level of eggs quail cholesterol. Supplementation of herb medicine has a significant effect to increase quail water consumption (P <0.05) and quail egg production (P <0.05).Treatment P1 (10 ml “Jamu Rempah” in 1 liter water) and treatment P2 (30 ml “Jamu Rempah” in 1 liter water) have excellent results t decrease the cholesterol level of quail eggsKeywords: jamu, cholesterol level, herb, supplementation, quail egg