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All Journal Wahana Peternakan Jurnal Peternakan Borneo
Auli Two Putra Syahminan
Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance

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PENAMBAHAN TREHALOSE DALAM PENGENCER TRIS KUNING TELUR TERHADAP KUALITAS SEMEN SAPI PESISIR Auli Two Putra Syahminan; Jaswandi Jaswandi; Tinda Afriani
Wahana Peternakan Vol. 7 No. 2 (2023): Wahana Peternakan
Publisher : Fakultas Peternakan Universitas Tulang Bawang Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v7i2.1014

Abstract

The purpose of this study was to find out how the semen quality of pesisir cattle was after the addition of trehalose to egg yolk tris diluent. The research material in the form of fresh semen was obtained from pesisir cattle aged approximately 4 years and the quality of the semen had been tested by observing the quality of fresh semen before dilution.. This study used a randomized block design with 4 treatments and 4 replications. The treatment given was the addition of trehalose in egg yolk tris diluent. The treatment given consisted of control, the addition of trehalose 0.5%, 1%, and 1.5%. The variables in this study included motility, viability, intact plasma membrane (MPU), and intact acrosome cap (TAU) of spermatozoa of pesisir cattle. The results of this study indicated that the addition of trehalose had a significant effect (p<0.05) on the viability, MPU, TAU, and did not show a significant effect (p>0.05) on the motility of spermatozoa of pesisir cattle. The results of this study indicated that the dose of trehalose addition of 1.5% in egg yolk tris diluent showed the best results on the quality of spermatozoa of pesisir cattle, where motility was found to be 53%, viability 61%, MPU 63%, and TAU 63%. Keywords : Trehalose, Pesisir Cattle, Semen Quality of Pesisir Cattle.
Sifat Kimia Pado, Ikan Fermentasi Tradisional Dari Kabupaten Agam, Sumatera Barat Hidayatul Jannah; Auli Two Putra Syahminan; Fadhli Fajri
Jurnal Peternakan Borneo Vol. 1 No. 1 (2022): Jurnal Peternakan Borneo
Publisher : Politala Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jpb.v1i1.3

Abstract

Pado adalah ikan fermentasi khas dari Sumatera Barat yang dihasilkan dari campuran biji simauang (Pangium edule Reinw) dan ampas kelapa yang disimpan dalam plastik tertutup selama 6-7 hari. Sebagai makanan asli, pado diproduksi secara terbatas di beberapa daerah di provinsi ini, sehingga sangat sulit ditemukan untuk dikonsumsi masyarakat. Penelitian untuk mengetahui kadar air, protein, lemak, dan abu, serta pH pado komersial telah dilakukan. Penelitian dilakukan dengan metode survei. Sampel yang diperoleh dari 3 penjual pado di Kabupaten Agam dikumpulkan untuk analisis laboratorium. Hasil penelitian menunjukkan bahwa pado mengandung kadar air 59,51%, protein 21,44%, lemak 6,44%, dan pH 4,42. Informasi dasar dari penelitian ini dapat digunakan untuk penelitian selanjutnya sebagai upaya awal untuk mensosialisasikan produk pangan lokal
Co-Authors fadhli fajri Hidayatul Jannah Jaswandi . Tinda Afriani