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All Journal ZIRAA'AH MAJALAH ILMIAH PERTANIAN Jurnal Peternakan Mahaputra Journal of Scientech Research and Development Journal of Livestock and Animal Health (JLAH)
Afrini Dona
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences Veterinary

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Profil Peternakan Ayam Kampung di Nagari Muaro, Kecamatan Sijunjung, Kabupaten Sijunjung: Profil ayam kampung Hera Dwi Triani; Afrini Dona; Khairun Nikmah; Fadilla Meidita
Jurnal Peternakan Mahaputra Vol. 2 No. 2 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v2i2.66

Abstract

Free-range chickens have several advantages over purebred chickens, namely their maintenance is relatively easier, has a stronger immune system. The people in Nagari Muaro work more as ASN and traders so that the level of economy and knowledge of the community is better. This is a supporting factor for the development of free-range chicken livestock in Nagari Muaro. In the development of free-range chicken in Nagari Muaro, the profile of free-range chicken farming is needed as a reference for both the government and the local community. This research is a survey research that uses primary data and secondary data. The data obtained in the form of tabulation (percentages and numbers) and sentence statement, the results of data processing in descriptive, qualitative and quantitative analysis. Based on the results showed that there 1598 of free-range chickenspopulation in Nagari Muaro. Characteristics of chicken farmers in Nagari Muaro average productive age (85.71 %), with the same male and female (50 %). The level of education in general is high school / equivalent (42.86 %) with experience raising livestock for more than 10 years (50 %) and semi-intensive maintenance system (90.48 %). In the rearing management of chicks used are local chicks (33.33 %) and chicks from crosses (66.67 %).. From the research it can be concluded that the characteristics of the average chicken farmer productive age, male and female. The feed does not yet meet the nutritional standards, treatment or prevention of existing diseases. Free-range chickens are generally marketed at collectors.
Potensi Pengembangan Usaha Ayam Kampung di Nagari Durian Gadang, Kecamatan Sijunjung, Kabupaten Sijunjung Hera Dwi Triani Triani; Afrini Dona; Sofia Tunnengsih; Fadilla Meidita
Jurnal Peternakan Mahaputra Vol. 3 No. 1 (2022): Jurnal Peternakan Mahaputra
Publisher : Program Studi peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36665/jpm.v3i1.154

Abstract

The people in Nagari Durian Gadang Sijunjung District Sijunjung Regency is a mountainous area. Utilization can be used as waste so as to increase the population of native chickens in the Nagari. Nagari Durian Gadang, where most of the people work as farmers so that a lot of agricultural waste that can be used as chicken feed. This study uses a survey method by collecting information from all native chicken in Nagari Durian Gadang who meet the criteria. The Data used are primary data and secondary data. The results showed that the population native chicken in Nagari durian Gadang is still small (315 chick). Characteristics of native chicken farmers in Nagari durian Gadang average productive age (91.18%), the dominant sex is female (52.94%). The level of education in general is elementary/equivalent (50%) with experience raising for 1-5 years (88.24%) and semi-intensive maintenance system. Based on the results of the study it can be concluded that the characteristics of native chicken average productive age with a dominant female sex. The level of education of breeders is generally elementary/equivalent with experience raising for 1-5 years which is a sideline business. The seeds used are local seeds with a semi-intensive system, the feed has not met the nutritional standards and the handling or prevention of disease is almost non-existent. Chicken is sold locally.
UJI ORGANOLEPTIK KULIT BUAH KAKAO YANG DIFERMENTASI DENGAN PENAMBAHAN LEVEL Efektife Microorganisme (EM4) BERBEDA Fadilla Meidita; Yuni Pebri Sahara; Afrini Dona; Rini Elisia
Journal of Scientech Research and Development Vol 5 No 1 (2023): JSRD, June 2023
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jsrd.v5i1.151

Abstract

Kulit buah kakao (KBK) merupakan limbah pertanian yang dapat dimanfaatkan untuk pakan ternak. Namun, KBK memiliki kandungan lignin tinggi, sehingga sulit dicerna. Salah satu cara menurunkan kandungan lignin pada KBK adalah dengan fermentasi. Proses fermentasi menyebabkan perubahan organoleptik karena aktivitas mikroorganisme. Penelitian ini bertujuan untuk mengetahui organoleptik KBK yang difermentasi efektife microoganisme (EM4) dengan level berbeda. Metode penelitian ini adalah eksperimen menggunakan Rancangan Acak Lengkap (RAL), dengan 4 perlakuan dan 30 orang panelis sebagai ulangan. Perlakuan adalah level EM4, yaitu P0= KBK + gula merah 2% + urea 0,2% + 0% EM4 (kontrol), P1= KBK + gula merah 2% + urea 0,2% + 7,5% EM4, P2= KBK + gula merah 2% + urea 0,2% + 15% EM4, dan P3= KBK + gula merah 2% + urea 0,2% + 22,5% EM4. Parameter yang diukur yaitu organoleptik (warna, aroma, dan tekstur) fermentasi KBK. Berdasarkan hasil penelitian dapat disimpulkan hasil uji organoleptik fermentasi KBK dengan penambahan level EM4 7,5% merupakan perlakuan yang terbaik. Pada level ini menghasilkan warna cokelat, aroma lebih baik (asam), dan memiliki tekstur lunak.
Uji Organoleptik Fermentasi Ampas Tebu Dengan Pemberian EM-4 Level Berbeda Rinai Winarsa Putra; Afrini Dona
Journal of Livestock and Animal Health Vol. 6 No. 2 (2023): August
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v6i2.25

Abstract

Pemanfaatan limbah pertanian dan perkebunan sebagai bahan pakan ternak merupakan langkah yang baik dalam memenuhi kebutuhan gizi. Penelitian ini bertujuan untuk mengetahui uji organoleptik fermentasi ampas tebu dengan pemberian EM-4 level berbeda. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 26 ulangan. Perlakuan A (5% gula tebu + 0,8%  urea), perlakuan B (5% gula tebu + 0,8% urea + 4% EM-4), perlakuan C (5% gula tebu + 0,8% urea + 8% EM-4)  dan perlakuan D (5% gula tebu + 0,8% urea + 12% EM-4). Parameter yang diamati yaitu kualitas organoleptik (aroma, warna dan tekstur) fermentasi ampas tebu. Data yang diperoleh dianalisis dengan menggunakan analisis ragam dan bila terdapat perbedaan antar perlakuan diuji menggunakan uji lanjut jarak berganda Duncan. Hasil penelitian menunjukkan bahwa organoleptik fermentasi ampas tebu dengan penambahan level EM-4 yang berbeda menunjukkan bahwa pemberian 0% sampai 4% EM-4 mampu menghasilkan warna lebih baik yaitu warna cokelat kekuningan, untuk aroma menghasilkan aroma lebih baik dengan pemberian 8% sampai 12% EM-4 yaitu aroma asam segar, sementara itu penambahan bahan 0% sampai 12% EM-4 tidak menyebabkan hasil berbeda terhadap uji organoleptik tekstur fermentasi ampas tebu dimana semua perlakuan memiliki tekstur sedikit lembek.
PENGARUH PENAMBAHAN INDIGOFERA SP TERHADAP KUALITAS KIMIA FERMENTASI BATANG PISANG SEBAGAI PAKAN TERNAK Nur Asma; Afrini Dona
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 49, No 2 (2024)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v49i2.14785

Abstract

A livestock business's ability to succeed is influenced by a number of variables, one of them being feed, which accounts for over 50% of production expenditures. Feeding is necessary for animals to achieve their fundamental requirements for survival, development, reproduction, and output. The purpose of this study is to investigate the effects of indigofera sp addition on the chemical quality of fermentation of banana stems. This study is an experiment with four repeats and five treatment levels. banana stem + 0% indigofera sp in treatment P0 control; banana stem + 10% indigofera sp in treatment P1; banana stem + 20% indigofera sp in treatment P2; banana stem + 30% indigofera sp in treatment P3; and banana stem + 40% indigofera sp in treatment P4. Dry matter (BK), organic matter (BO), crude protein (PK), and crude fiber (SK) are the characteristics that are measured. The findings indicated that there was no significant change (p>0.05) in the DM and BO concentrations caused by the addition of indigofera sp. Additionally, the addition markedly (p<0.01) reduced the crude fiber concentration and increased the crude protein level. This investigation discovered that the highest-quality banana stem fermentation was achieved when 40% indigofera sp was added.
Co-Authors Elisia, Rini Fadilla Meidita Fadilla Meidita Khairun Nikmah Nur Asma Rinai Winarsa Putra Sofia Tunnengsih Triani, Hera Dwi Yuni Pebri Sahara