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All Journal Animal Production : Indonesian Journal of Animal Production
INS Sutama, INS
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Veterinary

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Evaluation of the Capabilities of Various Local Bamboo as the Places of Milk Fermentation without Inoculant of Lactic Acid Bacteria Miwada, INS; Lindawati, SA; Hartawan, M; Sutama, INS; Ariana, INT; Tegik, IP
ANIMAL PRODUCTION Vol 13, No 3 (2011): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract. This research was conducted to evaluate the capabilities of the various local bamboos without the inoculation of lactic acid bacteria (LAB) in milk fermentation. The method used in this study was completely randomized design (CRD) with three treatments, namely D (delepung bamboo); A (ampel bamboo) and T (tali bamboo). The results of the study showed that fermentation in tali bamboo produced the lowest pH value (4.82) followed by ampel bamboo (4.87) and delepung bamboo (4.97). Low pH values were followed by a high total acidity with the results respectively 0.82%; 0.80% and 0.78%. Similarly, the highest level of product consistency was in tali bamboo treatment (1.08 min) followed by ampel bamboo (0.53 min) and delepung bamboo (0.38 minutes). Product moisture content was also the lowest in tali bamboo treatment (87.28%) followed by ampel bamboo (87.53%) and delepung bamboo (88.70%). Never the less the capability of tali bamboo as a natural incubator is not significantly different to delay delepung bamboo and ampel bamboo reviewed from protein percentage and fat product. While the total LAB found in the product of tali bamboo treatment (5.82 x 104 CFU/g) was significantly more than delepung bamboo (1.60 x 104 CFU/g) and ampel bamboo (2.37 x 104 CFU/g). The conclusion of research was that the ability of the performance of LAB powder allegedly found in bamboo and its function of milk fermentation was more dominant on tali bambooKey Words: local bamboo, cow milk, fermentation technology, lactic acid bacteriaAnimal Production 13(3):180-184 (2011)
The Effect of Garlic (Allium sativum L) Supplementation on Production and Egg Cholesterol Level of Hysex Brown Laying Hens Sutama, INS; Lindawati, SA
ANIMAL PRODUCTION Vol 10, No 3 (2008): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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This aims of this study was to evaluate the effect of garlic supplementation on production and egg cholesterol level of Hysex Brown laying hens. This study was conducted based on Completely Randomized Design with four treatment of garlic containing 0; 2; 4 and 6% and five replicate.  In each replicate, there were four hens aged 38 weeks. The formulation diet of 2.900,01 ME kcal/kg, 16.5% of protein and drinking water were prepared in ad libitum during 4 weeks observation. The result showed that the effect of garlic supplementation 0, 2 and 6% respectively did not show any significant effect toward feed intake, egg production, egg cholesterol, egg weight, egg yolk and drinking water during 4 weeks of observation.  It was found that 4% garlic supplementation significantly (P<0.05) reduced on egg cholesterol by 14.23% and did not affect the eggs production.  It was concluded that garlic supplementation did not affect egg production, but garlic supplementation 4% decreased egg cholesterol of Hysex Brown laying hens. (Animal Production 10(3): 168-173 (2008)  Key Words: Garlic, egg production, egg cholesterol, laying hens
Co-Authors I N. T. ARIANA I Nyoman Sumerta Miwada IP Tegik, IP Martini Hartawan Sri Anggreni Lindawati