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All Journal Aves : Jurnal Ilmu Peternakan
Eddy Trijana Sudani
Universitas Islam Balitar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Immunology & microbiology

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PERBEDAAN PEMBERIAN ONGGOK TERFERMENTASI Trichoderma viride TERHADAP PENAMPILAN PRODUKSI AYAM KAMPUNG SUPER (Gallus domesticus sp) Binti Nur Ajibah; Alfan Setya Winurdana; Eddy Trijana Sudani
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 1 (2020): Juni 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i1.1487

Abstract

This research was aimed to determine different use tapioca by product fermentated with Trichoderma viride of Super Native Chicken production which includes Feed Covertion Ratio and Indeks Performance. In this research, used 120 super-native chickens aged 28 days. The method is an experimental with observation techniques. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 6 replications. The treatment used in this study P0 (treatment without the addition of tapioca by product fermentated), P1 (treatment with addition of 25% of tapioca by product fermentated), P2 (treatment with addition of 50% of tapioca by product fermentated), P3 (treatment with addition of 75% of tapioca by product fermentated. The results of the research data show that the use of tapioca by product fermentated in Super Native Chicken rations did not have a significant effect (P >0.05) on the Feed Convertion Ratio and Indeks Performance. On the Feed Convertation Ratio with the lowest value in the treatment P0 of 4.17 gr/bird and on the Indeks Performance with the highest value in the treatment P1 of 60.85. The conclusion of this study is the use of tapioca by product fermentated can be given up to 25% in the feed as a substitute
EFISIENSI PEMBERIAN ONGGOK TERFERMENTASI Trichoderma viride PADA AYAM KAMPUNG SUPER (Gallus domesticus sp)TERHADAP EFISIENSI PAKAN & IOFC Fani Kurniawan; Alfan Setya Winurdana; Eddy Trijana Sudani
AVES: Jurnal Ilmu Peternakan Vol. 14 No. 2 (2020): Desember 2020
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v14i2.1497

Abstract

ABSTRACT This study was purposed to determine the influence of the addition of feremented cassava waste by Trichoderma viride fungus towards feed efficiency and IOFC of kampong chicken production. The material used in this research was 120 unit of kampong chicken at the age of 28 days. The given treatments were: 1 feed treatment was 100%. 2 feed treatment was 75% and fermented cassava waste was 25%. 3 feed treatment was 50% and fermented cassava waste was 50%. 4 feed treatment was 25% and fermented cassava waste was 75%. The observed variables were feed efficiency and IOFC. The data were processed using complete random design analysis. If there was a significant difference, Least Significant Different follow-up test will be conducted. The research result showed feed efficiency (P<0.05) and IOFC (P<0.05). The addition of fermented cassava waste in the feed of kampong chicken is no affects the feed efficiency and IOFC.
PERBEDAAN PEMBERIAN LARUTAN VITAMIN B KOMPLEKS PADA TELUR TETAS TERHADAP HASIL TETAS AYAM KAMPUNG Aprilianto Bayu Arisandy; Agustina Widyasworo; Eddy Trijana Sudani
AVES: Jurnal Ilmu Peternakan Vol. 12 No. 1 (2018): Juni 2018
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v12i1.1502

Abstract

ABSTRACT The research was conducted at Mrs. Sripurwanti's farm in Rejotangan Village, Rejotangan Sub-district, Tulung Agung Regency. The research was conducted from 1 March to 1 April 2017. The aim of the research to determine the difference in the solution of Vitamin B Complex to the results of domestic chicken include hatchability, mortality and hatching weight. Research material using selected 225 eggs of chicken eggs and Vitamin B Complex as many as 30 grains. The research method used is experiments with Completely Randomized Design (RAL). The study was divided into 5 treatments and 5 replications per repeat consisting of 9 eggs. Treatment consists of the addition of Vitamin B complex as much as 0, 45 mg, 90 mg, 135 mg, and 180 mg The results are expected can provide information about alternative moisture enhancer ingredients namely Vitamin B Komplek. The results showed that vitamin B complex was not significant (P> 0.05) to hatchability, live eggs and die 2nd candling , mortality, and hatching weight. Vitamin B complex has significant effect (P <0,05) on hatchability and mortality based on candling to 2. Result of the research can be concluded that giving Vitamin B Complex as much as 45 mg deserves to be additive addition of humidity because it can increase the percentage of hatchability by 15%
PERBEDAAN PENGGUNAAN JAMUR TIRAM PUTIH TERHADAP KADAR PROTEIN DAN SERAT NUGGET AYAM Desy Andriana Rizky; Agustina Widyasworo; Eddy Trijana Sudani
AVES: Jurnal Ilmu Peternakan Vol. 12 No. 1 (2018): Juni 2018
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/aves.v12i1.1503

Abstract

This research material is white oyster mushroom chicken nugget. This research method is an experiment by using Completely Randomized Design (RAL). The treatmeant in this research is with the use of white oyster mushroom with 5 treatment that is 0%, 15%, 30%, 45% and 60% where each treatment is repeated 5 times. The result of this study showed the use of white oyster mushrooms can lower protein levels and increase fiber levels and show a very real difference. Treatment P0 without the use of white oyster mushroom showed the value of protein content that is 16,902%. Protein content with the highest value with the use of white oyster mushrooms obtained in treatment P1 with the use of white oyster mushrooms as much 15% with the value of protein content as muc 15,972% and the lowest protein content obtained in treatment P3 with the use of white oyster mushrooms much as 45% 12,718%. The highest level of fiber obtained from the treatment of P2 and P3 with the vlue of fiber content of 0,702% with the use of white oyster mushrooms much as 30% and 45%, while the lowest fiber content obtained at treatment P1 with the use of white oyster mushrooms much as 15% 0,302%. P0 showed a fiber content of 0,222. The protein content obtained from this research is still in standart setting of Indonesian National Standart Body (SNI) that is more protein level at the limit of at least 12% chicken nuggets, while for fiber content obtained from the research is still not sufficient Nutrion Needs Numbers is 25g/day.
Co-Authors Agustina Widyasworo alfan setya winurdana Aprilianto Bayu Arisandy Binti Nur Ajibah Desy Andriana Rizky Fani Kurniawan