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Musamus Journal of Livestock Science
Published by Universitas Musamus
ISSN : 26853981     EISSN : 26853558     DOI : -
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology
Tujuan MJLS ini adalah untuk menyediakan tempat bagi para akademisi, peneliti, dan praktisi untuk menerbitkan artikel-artikel asli atau artikel-artikel ulasan. Ruang lingkup artikel yang diterbitkan dalam jurnal Ilmu Peternakan ini adalah publikasi peer-review double blind yang ditujukan untuk menyebar luaskan semua informasi yang berkontribusi pada pemahaman dan pengembangan peternakan di daerah tropis dengan menerbitkan makalah penelitian asli. Jurnal ini mencakup semua aspek yang berkaitan dengan Ilmu Peternakan.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 1 No 1 (2018): Musamus Journal of Livestock Science" : 5 Documents clear
PENGARUH METODE LAMA WAKTU PEMASAKAN SAGU SEP DAGING RUSA (Cervus timorensis) DENGAN CARA PENGUKUSAN DAN PENGOVENAN TERHADAP SUSUT MASAK DAN SIFAT ORGANOLEPTIK Bonita Praptiwi Dewi; Dirwan Muchlis; Irine Ike Ike; Maria M Nay Nadu Lesik
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1632

Abstract

The purpose of this to determine the cooking loss and organoleptic test of deer meat sago sep (Cervus timorensis) with different of cooking time. This research used a complete randomized design (RAK) which consists, 3 treatment and 3 replication. The treatment were I- C1 (cooking time for 40 minutes), treatment II-C2 (cooking time for 60 minutes) and treatment III-C3 (cooking time for 80 minutes). The parameters measured were cooking loss and organoleptic test on the aroma, color, flavor, texture and receptivity. The result of this research is cooking loss of steaming and baking on treatment C1 is better average 13,11 and 5,65 ,however based on organoleptic test, the treatment C3 preferred by panelis. The cooking time on steaming and baking give a aroma, color, flavor, texture and acceptance significant effect (P<0,05)
KAJI BANDING FERTILITAS DAN PERIODE FERTIL AYAM BANGKOK DENGAN AYAM PELUNG Junaedi Junaedi; Nurcholis Nurcholis
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1634

Abstract

This study aims to compare fertility and fertile periods between Pelung chickens and Bangkok chickens. The tools used in the study included semen collection equipment and hatchery equipment. The materials used in the study were infusion solution (Ringer Lactate), 4 Pelung male chickens and 4 Bangkok chicken studs. Semen is collected from 4 pelung chicken hens and 4 Bangkok chicken males. The collected semen is then diluted with 1: 3 ringer lactate. The semen that has been diluted with ringer lactate is inseminated in laying hens. Analysis of the data used is the T Test to compare fertility and fertile periods of Pelung chicken with Bangkok chickens. Spermatozoa fertility from artificial insemination (IB) Bangkok chicken 92.23 ± 2.5% and Pelung chicken 85.45 ± 3.8%. The fertile period average yield of IB Pelung chicken is 15.65 ± 1.5 days and Bangkok chicken is 13.67 ± 1.2 days. Spermatozoa fertility produced by artificial insemination (IB) of Bangkok chickens is higher than that of Pelung chicken spermatozoa. The fertile period average yield of IB Pelung chicken is higher than that of Bangkok chicken.
PENGARUH PEMBERIAN ARAS UREA PADA AMONIASI RUMPUT PALUNGPUNG (Phragmites karka) TERHADAP KANDUNGAN SERAT KASAR, PROTEIN KASAR, DAN LEMAK KASAR Siti Choiriyah; Irene Ike Praptiwi; Dirwan Muchlis
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1637

Abstract

Availability of forage in the dry season is less than the rainy season, one of the local grasses that has heat resistance, namely clumps of palungpung (Phragmites karka). This grass is hard textured so ammonia technology is carried out. This study was to determine the right concentration of urea in ammonia of palungpung grass (Phragmites karka), and to increase the nutritional value of palungpung grass (Phragmites karka) after ammoniation. The design in this study used a Completely Randomized Design (CRD). In this design there are four (4) treatments and three (3) replications. Treatment P1 = Palungpung Grass (Phragmites karka) + Urea 0%, P2 = Palungpung Grass (Phragmites karka + Urea 4%, P3 = Palungpung Grass (Phragmites karka) + Urea 8%, P4 = Palungpung Grass (Phragmites karka) + Urea 12 %. The parameters observed were crude fiber (SK), crude protein (PK), crude fat (LK). The results of variance analysis showed that the effect of urea level on ammoniation of palumpung grass (Phragmites karka) was not significantly different (P> 0.05 ) on crude fiber and crude fat content, while significantly affecting crude protein at 12% level of 17.10%.
PENGARUH PENGGUNAAN BAHAN PENGISI (FILLER) TEPUNG KELADI (Colocasia esculenta) PADA PEMBUATAN NUGGET AYAM TERHADAP UJI ORGANOLEPTIK Suartini Suartini; A. Tenny Damayanti Indriastuti; Heny V Saiya
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1638

Abstract

The objective of this study was to the effect as filler of chicken nugget on organoleptik or hedonik test. This research was conducted in the laboratory of animal sains in MusamusUniversity, Merauke. This study used a Randomized Complete Design Method (RAL) by using the 3 treatments and 3 replicates. The treatment combit A1 (10,5% wheat flour : 4,5% taro flour), A2 (7,5% wheat flour : 7,5% taro flour), A3 (4,5% wheat flour : 10,5% taro flour). The parameters were observed in this study consists colour, aroma, texture, flavour. The result showed that treatment A1 more preferable onflavour and texture.
STUDI KASUS CACING NEMATODA (NEMATODIASIS) PADA SAPI DI DISTRIK SEMANGGA KABUPATEN MERAUKE Imran Kahol; Heny V Saiya; Dance Fanggindae
Musamus Journal of Livestock Science Vol 1 No 1 (2018): Musamus Journal of Livestock Science
Publisher : Faculty of Agriculture, Musamus University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35724/mjls.v0i0.1635

Abstract

Tujuan dari penelitian ini adalah mengetahui dan mengidentifikasi jenis penyakit parasit cacing golongan nematoda yang ada pada ternak sapi Peranakan Ongole (PO) di Distrik Semanga Kabupaten Merauke dengan waktu 1 bulan mulai dari bulan Februari sampai dengan bulan Maret 2015. Studi Kasus Penyakit Cacing Nematoda pada Sapi Peranakan Ongole (PO) sangat tinggi di Distrik Semangga. Penelitian ini dilakukan untuk mengetahui hubungan dari gejala klinis dan hasil pemeriksaan di laborotorium, jenis-jenis cacing dan faktor-faktor yang menyebabkan infeksi Cacing Nematode (nematodiasis) di Distrik Semangga. Sampel yang diambil dalam penelitian ini sebanyak 200 ekor sapi Peranakan Ongole (PO) terdiri dari jantan dan betina produktif. Metode pemeriksaan tinja digunakan metode Native dan Centrifuge. Hasil penelitian menujukkan di Distrik Semangga terlihat tingginya infeksi cacing golongan nematoda (Trichostrongylus sp ) yaitu 86 % dari jumlah Sampel, dan faktor penyebabnya yaitu faktor iklim dan pola pemeliharaan

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