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E. Suprijatna, E.
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Veterinary

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Pengaruh Penggunaan Tepung Rumput Laut (Gracilaria Verrucosa) Fermentasi Dalam Ramsum Ayam Broiler Terhadap Berat Dan Ukuran Tulang Femur, Tibia Dan Tarsometatarsus R., Ardhianto; Mahfudz, L. D.; Suprijatna, E.
Jurnal Pengembangan Penyuluhan Pertanian Vol 13, No 24 (2016): Desember
Publisher : UPPM Politekik Pembangunan Pertanian Yogyakarta Magelang (Polbangtan Yoma)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1251.305 KB) | DOI: 10.36626/jppp.v13i24.79

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung rumput laut (Gracilaria verrucosa) terfermentasi sebagai bahan penyusun ransum ayam broiler terhadap berat, panjang dan lebar tulang femur, tibia dan  tarsometatarsus. Materi yang digunakan adalah ayam broiler jantan dan betina sebanyak 150 ekor umur 7 hari dengan bobot 163,38 ± 24,67 g(CV 3, 04). Bahan pakan yang digunakan dalam penelitian ini adalah tepung Gracilaria verrucosa terfermentasi, bekatul, jagung kuning giling, tepung ikan, bungkil kedelai, PMM, minyak nabati, CaCO3, topmiks. Ransum disusun dengan kandungan protein 21 %, EM 3000 kal/g. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan, setiap perlakuan diulangi sebanyak 6 kali, setiap unit percobaan terdiri dari 5 ekor ayam broiler. Ransum perlakuan yaitu sebagai berikut : T0=ransum tanpa tepung rumput laut; T1=ransum menggunakan tepung rumput laut 5%; T2=ransum menggunakan tepung rumput laut fermentasi 5%; dan T3=7,5%; sisa T4=10%. Hasil penelitian menunjukan bahwa berat, panjang dan lebar tulang femur, tibia dan tarsometatarsus serta berat hidup ayam broiler tidak mengalami perubahan yang signifikan (P>0,05) dalam penggunaan tepung rumput laut terfermentasi dalam ransum hingga level 10%. Kesimpulan yang diperoleh yaitu penggunaan tepung rumput laut (Gracilaria verrucosa) fermentasi dalam ransum tidak memberikan pengaruh yang nyata terhadap berat, panjang dan lebar tulang femur, tibia dan tarsometatarsus serta berat hidup ayam broiler.
Pengaruh Penggunaan Tepung Limbah Rumput Laut (Gracilaria Verrucosa) Fermentasi Dalam Ransum Terhadap Profil Hematologis Itik Pengging Betina Evandharu, F.; Isroli, Isroli; Suprijatna, E.
Jurnal Pengembangan Penyuluhan Pertanian Vol 13, No 24 (2016): Desember
Publisher : UPPM Politekik Pembangunan Pertanian Yogyakarta Magelang (Polbangtan Yoma)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1194.576 KB) | DOI: 10.36626/jppp.v13i24.80

Abstract

Penelitian bertujuan untuk mengetahui pengaruh penggunaan tepung limbah rumput laut fermentasi (TLRLF) terhadap profil hematologis itik Pengging betina. Materi penelitian adalah 125 ekor itik Pengging betina umur 32 minggu. Ransum tersusun dari jagung kuning, bekatul, bungkil kedelai, tepung ikan, minyak nabati, CaCO3, premix, methionin, lysin, tepung sumpil (Brotia costulla), tepung limbah rumput laut (TLRL) dan TLRLF. Rancangan Acak Lengkap (RAL) diterapkan dengan 5 perlakuan, 5 ulangan,  T0: ransum kontrol tanpa TLRL; T1: ransum mengandung 15% TLRL, T2: ransum mengandung 15% TLRLF; T3: ransum mengandung 17,5% TLRLF; T4: ransum mengandung 20% TLRLF. Parameter yang diamati yaitu jumlah eritrosit, kadar hemoglobin, dan kadar hematokrit. Hasil penelitian menunjukkan perlakuan tidak berpengaruh nyata (P>0,05) terhadap jumlah eritrosit dan kadar hemoglobin, tetapi meningkatkan (P<0,05) kadar hematokrit.
Performa Karkas Ayam Kampung Periode Starter Akibat Pemberian Probiotik Pada Protein Ransum Yang Berbeda M, Samsudin.; Suprijatna, E.; Isroli, Isroli
Jurnal Pengembangan Penyuluhan Pertanian Vol 13, No 23 (2016): Juli
Publisher : UPPM Politekik Pembangunan Pertanian Yogyakarta Magelang (Polbangtan Yoma)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1110.256 KB) | DOI: 10.36626/jppp.v13i23.113

Abstract

Penelitian ini bertujuan mengetahui performa karkas ayam kampung periode starter akibat pemberian probiotik pada protein ransum yang berbeda. Materi yang digunakan anak ayam kampung umur 3 minggu sebanyak 120 ekor dengan bobot badan rata-rata 149,11±7,25 g (CV 13,45%), dipelihara di dalam 24 unit percobaan dan setiap unit percobaan di isi 5 ekor. Fase adaptasi selama 3 minggu diberi pakan komersil kemudian menggunakan pakan penelitian yang tersusun dari bekatul, jagung giling, bungkil kedelai dan poultry meat meal. Rancangan percobaan yakni rancangan acak lengkap pola faktorial (3 x 2). Taraf probiotik L1 = 0 ml, L2 = 1,25 ml x 107 cfu/ml, dan L3 = 2,5 ml x 107 cfu/ml sebagai faktor pertama, taraf protein ransum P1 = 18% menjadi 16% dan faktor kedua P2 = 16% menjadi 14%. Parameter penelitian meliputi bobot hidup, bobot karkas dan persentase karkas. Data dianalisis ragam dan jika terdapat pengaruh perlakuan yang nyata dilanjutkan dengan Uji Jarak Ganda Duncan untuk mengetahui perbedaan perlakuan. Hasil penelitian menunjukkan tidak ada interaksi antara pemberian probiotik dengan taraf protein ransum terhadap bobot hidup, bobot karkas dan persentase karkas. Kesimpulan penelitian ini adalah tidak ada pengaruh pemberian probiotik dan protein terhadap performa karkas ayam kampung periode starter.
Business sustainability model of smallholder layer farms in Kendal Regency, Central Java, Indonesia Sofyan, A.; Suprijatna, E.; Santoso, S. I.; Setiadi, A.
Journal of the Indonesian Tropical Animal Agriculture Vol 44, No 4 (2019): December
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.44.4.408-414

Abstract

This study was aimed to analyze factors and models of business sustainability of smallholder layer farms in Kendal Regency, Indonesia. Purposive sampling method was used to select 120 active layer chicken farmers in Sukorejo, Pageruyung, Patean, Limbangan, and Boja Districts as research respondents with the ownership of 300 to 10,000 birds. Research variables consisted of three external variables (social, economic, and institutional) and two internal variables (income and business sustainability). Closed questionnaires were used to collect data. The data were analyzed descriptively using Structural Equation Modeling (SEM) by AMOS 21 software. The results showed that the exogenous and endogenous variables met the modeling criteria with Chi square value = 160.764; probability = 0.380; CMIN / DF = 1.031; GFI = 0.892; AGFI = 0.841; TLI = 0.998; CFI = 0.998; RMSEA = 0.016. Social, economic, institutional and income variables had a significant and positive influence (P≤0.05) on business sustainability. The constructed model had a strong and positive relationship, so it could illustrate the sustainability model of layer business in Kendal Regency.
REDUCTION OF BENZO (A) PYRENE IN CHARCOAL GRILLED DUCK MEAT BY MARINATING WITH ANDALIMAN (Zanthoxylum acanthopodium, DC) FRUIT JUICE Sinaga, K.; Legowo, A. M.; Suprijatna, E.; Pramono, Y. B.
Journal of the Indonesian Tropical Animal Agriculture Vol 41, No 4 (2016): December
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.41.4.204-208

Abstract

The effect of andaliman fruit juice marination on the amounts of benzo (a) pyrene in charcoal grilled duck meat were investigated in this research. Completely randomized design was used to determine the effect of 4 treatments of andaliman fruit juice concentration (w/v). Twenty four duck meat samples were devided into 4 treatment groups, those were 0% (I), 10% (II), 20% (III) and 30% (IV). Each group consisted of 6 samples. Total Fat, Tio Barbituric Acid (TBA) value and antioxidant activity were measured from all samples. The result showed there was no effect on total fat of duck meat. Antioxidant activity was 18.60 %, 18.06 %, 19.99 % and 7.54 % for andaliman fruit juice of 10%, 20%, 30% and 0%, respectively. TBA value was 1.03 %, 0.89 %, 0.09 % and 0.10 % for treatment II, III, IV and I, respectively. Antioxidant activity of andaliman fruit was decreased the amounts of Benzo (a) pyrene of duckmeat. Charcoal duck meat without andaliman fruit produced 787 ng, it was higher than charcoal duck meat with andaliman fruit (295 ng).
Inclusion effect of ginger and turmeric mixture combined with Lactobacillus spp. isolated from rumen fluid of cattle on health status and growth of broiler Risdianto, D.; Suthama, N.; Suprijatna, E.; Sunarso, S.
Journal of the Indonesian Tropical Animal Agriculture Vol 44, No 4 (2019): December
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.44.4.423-433

Abstract

This study was conducted to evaluate the combination of ginger and turmeric extracts added with Lactobacillus spp. (GTL) on body resistance and productivity of broilers. 576 broilers with an initial body weight of 36 ± 0.99 g were used and were observed for 35 days. GTL containing ginger extract (0.2 g/liter), turmeric extract (0.4 g/liter) and Lactobacillus spp. (2,997 x 107 cfu/ml), and was given since 1-day old. Parameters observed were bursa fabriscius, spleen, and thymus weights, gluthationine peroxidase (GSH-Px), superoxide dismutase (SOD), Lactobacillus spp., Coliform, and Eschericia coli, feed consumption, body weight gain, and feed conversion ratio (FCR). A completely randomized design (CRD) was assigned with 3x4 factorial pattern (3 types of feed, 4 levels of GTL), with 4 replications (12 birds each). First factor, types of feed (A): self-formulated feed (A1), combination of self-formulated and commercial feed with 50 portion each (A2) and commercial feed (A3). Second factor, levels of GTL (B): 0 ml (B0), 2 ml (B2), 4 ml (B4) and 6 ml (B6) per litre drinking water. Data were subjected to ANOVA and continued to Duncan test at 5% probability. Results indicated that self-formulated feed with inclusion of GTL at 4 ml (A1B4) improve body resistance and increase production performance of broilers.
The potential of Bacillus strains isolated from the rumen content of dairy cows as natural antibacterial and antioxidant agents for broilers Sugiharto, S.; Yudiarti, T.; Isroli, I.; Widiastuti, E.; Wahyuni, H.I.; Suprijatna, E.
Journal of the Indonesian Tropical Animal Agriculture Vol 43, No 2 (2018): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.43.2.115-123

Abstract

The study was conducted to investigate the in vitro antibacterial activity and antioxidant-enhancing effect of Bacillus strains isolated from the rumen content of dairy cows. The antibacterial activity of Bacillus strains was assessed against Escherichia colibased on the agar-well diffusion method. To assess the antioxidant-enhancing effect, the Bacillusstrains was mixed (prepared as multi-strains) and used to ferment herbal medicine waste (HMW). The effect was compared with that of commercial probiotic Bacillus subtilis and non fermented HWM. Results showed that each Bacillus strain was able to inhibit the growth of E. coli. Fermentation with mixed Bacillus strains tended (P=0.07) to enhance the 2,2-diphenylpicrylhydrazyl (DPPH) radicals scavenging activity and total phenolics content of HMW. In contrast, fermentation with commercial Bacillus subtilis tended (P=0.07) to decrease DPPH radical scavenging activity and total phenol of HMW. Fermentation with both Bacillus preparations increased (P<0.05) the contents of crude protein and ash in HMW, while crude fat increased  (P<0.05) in HMW fermented with Bacillus subtilis. Fermentation either with Bacillus subtilis or mixed Bacillus strains increased (P<0.05) the fiber content of HMW. In conclusion, Bacillus strains isolated from the rumen content of dairy cows showed antibacterial activity and antioxidant-enhancing effect, therefore, they are potential as feed additive to substitute synthetic antibiotics and antioxidants for broilers raised under tropical conditions.
Egg quality and isoflavone deposition due to dietary inclusion of isoflavone soy sauce by-product (ISSBP) in laying hens Malik, A.; Suprijatna, E.; Yunianto, V. D.; Mahfudz, L. D.; Suthama, N.
Journal of the Indonesian Tropical Animal Agriculture Vol 44, No 2 (2019): June
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.44.2.187-194

Abstract

The objective of the study was to evaluate the quality and deposition of isoflavones in the egg due to dietary inclusion of isoflavone soy sauce by-product (ISSBP) in laying hens. Experimental animals were 480 birds of 20-week old laying hens of Isa Brown strain, with initial body weight of 1,754 ± 42 g. The experiment was arranged in a completely randomized design (CRD), with four treatments and six replications (20 birds each). The treatments were dietary inclusion levels of isoflavone soy sauce by-product as follows: ISSBP0 = without isoflavones, ISSBP40 = 40 mg/100g, ISSBP80 = 80 mg/100g, and ISSBP120 = 120 mg/100 g feed. Dietary treatments were given for 10 weeks from week 20 until 30-week old. Parameters observed were egg cholesterol and isoflavone isomers in feed, blood, and eggs. Data of total cholesterol and isoflavone in the egg were statistically analysed and isoflavone isomer concentration in feed, blood, and egg were descriptively described. The results showed that feeding ISSBP significantly (P <0.05) decreased cholesterol and increased isoflavones in egg. Total cholesterol content in egg decreased up to 33.8%. However, isoflavones in the yolk were higher (28.9 mg/g) than those in blood (13.75 mg/g), and those deposited into the yolks indicated better quality because containing more aglicons isomers (87.5%), than those in feed (52%) and blood (68.4%). In conclusion, dietary inclusion of ISSBP to laying hens’s decreased cholesterol content and increased isoflavones deposition into the egg with better quality, so that the eggs can function as functional food.
Co-Authors A. M. Legowo, A. M. A. Malik A. Setiadi A. Sofyan B. Sukamto E. Widiastuti Evandharu, F. H.I. Wahyuni I. Isroli K. Sinaga, K. L. D. Mahfudz M, Samsudin. N. Suthama Nur Adiva Situmorang R., Ardhianto Risdianto, D. S. I. Santoso, S. I. S. Sugiharto Sunarso . Turrini Yudiarti V. D. Yunianto Y. B. Pramono, Y. B.