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Bantara Journal of Animal Science
Published by Universitas Veteran Bangun Nusantara
ISSN : 26569701     EISSN : 26571587     DOI : https://doi.org/10.32585/bjas.v2i1.645
Core Subject : Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology
Focus and Scope The aim of this journal is to publish original research in animal science and veterinary including livestock production, management and environment, breeding and genetics, livestock yield technology, and socio-economic livestock, wild animal, veterinary sciences, anatomy, histology, physiology, pharmacology, parasitology, microbiology, epidemiology, veterinary public health, pathology, reproduction, clinic veterinary and biotechnology
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 83 Documents
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USE USE OF HERBAL MEDICATIONS IN RATIO ON THE PRODUCTIVITY AND QUALITY OF EGGS OF LAYING CHICKENS Ali Mursyid Wahyu Mulyono; Linda Surjiani; Sri Sukaryani
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 5 No 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4840

Abstract

This research aims to determine the effect of using herbal ingredients on the productivity and egg quality of laying hens. This farm uses a Completely Randomized Design (CRD) with a unidirectional pattern consisting of 4 treatments repeated 4 times, namely JR0: Low Corn without the addition of herbal ingredients, JR1: Low Corn with the addition of herbal ingredients, JT0: High Corn without the addition of herbal ingredients, JT1 : High Corn with the addition of herbal ingredients. The production variables observed include: Feed Consumption, Egg Production (HDA), and Feed Conversion (FCR). Egg quality variables include: Egg Weight, Egg Yolk Color, Egg Yolk Weight, Shell Weight, and Shell Thickness. The data obtained was analyzed using anova (Analysis of Variance). With a further test DMRT (Duncan Multiple Range Test). The research results show thatThe use of herbal concoctions in laying hen rations has a significant effect on egg yolk color and shell thickness. However, it had no real effect on HDA, FCR, egg weight, egg yolk weight and shell weight.
Chemical Analysis of Chicken Sempol for Food Safety Program in Karanganyar Regency: chicken sempol ,chemical analysis, karanganyar regency, chemical characteristics, chemical composition Desna Ayu Wijayanti
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 5 No 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4942

Abstract

This aims study to evaluate chemical composition of chicken sempol in Karanganyar Regency. The sampling location of the research was carried out at sempol A sellers (Karanganyar Square area), sempol B (Pujasera Streetfood area), sempol C (Jl. Lawu area). The research method used a Complete Randomized Design (RAL) with 3 treatments and 4 repeats. Sampling was carried out by nonprobability sampling and research method with descriptive quantitative analysis. Data analysis in this study used Analysis of Variance (ANOVA). The findings demonstrate significant (P<0.05) variations in protein content, water content, carbohydrate content, fat content and boraks and formalin analysis the chicken sempol. The highest chemical content of sempol is carbohydrate which is 51,12% in sempol A. The highest water content in sempol A (48.73%), the highest protein content in sempol C (10.76%), carbohydrate content A (51.12%), the highest fat content in sempol B (11.87%). Chemical quality tests reveal protein content at 9.59%, water content at 47.77%, carbohydrate content at 47.17%, fat content at 9.21%, the result and discussion of boraks and formalin on sempols is negative (-).  Sempol ayam at traders in Karanganyar has different chemical characteristics. This study concludes that chicken sempol with chemical quality can provide information on the quality of food or processed products that are good for consumers so as to increase the nutritional value of food products. Keywords : chicken sempol ,chemical analysis, karanganyar regency, chemical characteristics, chemical composition
Analysis of Yeast Mold Contamination in Commercialized Chicken Sempol in Karanganyar District, Karanganyar Regency, Central Java Astari Ratnaduhita; Ina Nurtanti; Ardian Ozzy Wianto
BANTARA JOURNAL OF ANIMAL SCIENCE Vol 5 No 2 (2023): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v5i2.4983

Abstract

This research wants to find out if there is yeast mold in chicken sempol in Karanganyar Regency. The scientists used 10 chicken meat samples and a special kind of food for the bacteria to grow on. They also used water that had been purified. We did a study by watching how yeast mold grows, and then describing the results. The yeast mold test was done using the Total Plate Count (TPC) method. The samples were kept at a warm temperature for 7 days, and information was recorded on the 3rd, 5th, and 7th day. We compared the results with regulations from the Food and Drug Supervisory Agency (BPOM) No. In 2019, a new rule was made about how much yeast mold is allowed in processed meat. Please re-write this text using simpler words. The research found that samples A, B, and C had the most mold and yeast between the 3rd and 7th days of observation. At that time, sample G had the least amount of mold and yeast. Keywords:chicken sempol, yeast mold contamination, TPC.

Page 9 of 9 | Total Record : 83

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