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Safriyanto Dako
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Department of Anima Hanusbandry, Gorontalo State University Kampus 4 UNG, Jln Prof. BJ. Habibie, Moutong, Bonebolango, Gorontalo
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Gorontalo Journal of Equatorial Animals
Published by Universitas Negeri Gorontalo
ISSN : 29646715     EISSN : 92646758     DOI : -
Core Subject : Economy, Health, Science, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Veterinary
Gorontalo Journal of Equatorial Animals (GIJEA) is a peer-reviewed journal published by Department of Animal Husbandry, Gorontalo State University twice a year in January and July. The aim of this journal is to provide a venue for academicians, researchers, and practitioners for publishing the original research articles or review articles. The scope of the articles published in this journal deal with a broad range of topics Zoology, Animal sciences, and Animal Conservation including; Animal Husbandry Animal Health Science, Welfare animal Animal Conservation Animal Waste Management, Zoologi Fishery Science socio-economic and policy (related to animals and livestock) This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Hewan dan Zoologi
Articles 29 Documents
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PROFIL PETANI-TENAK SAPI POTONG PADA KELEMBAGAAN KELOMPOK TANI Sry Yenny Pateda; Umbang Arif Rokhayati
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

This study aims to determine the characteristics of beef cattle breeders in farmer group development. This research was carried out in Gorontalo Regency in February-June 2018. The method used survey techniques in obtaining primary and secondary data. Determination of the sample is done by multistage sampling. The number of samples is 120 people. The results showed that the age of the farmer was productive and had a basic education of 87%, the average length of the cattle business was 13 years, the number of dependents in the family was 4 people with an average livestock ownership of 4 heads. Characteristics of farmers affect the institutional capacity of farmer groups by 0.280, each age contributes 65%, education 54.6%, length of business 63%, and the number of family dependents 53.5%. The capacity building of beef cattle farmer groups shows that age has a high contribution.  
HUBUNGAN ANTARA UMUR, BOBOT BADAN DAN PRODUKSI SUSU SAPI PERAH FRIESIAN HOLSEIN Umbang Arif Rokhayati; Sri Yenny Pateda
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

Body weight in livestock, especially dairy cows greatly affects milk production, therefore the delay in providing adequate feed will also affect milk production. Therefore, the relationship between body weight and milk production in Friesian Holstein dairy cows is very closely related. This study aims to examine the relationship between body weight and milk production in Friesian Holstein dairy cows. While the material used is dairy cows that are lactating aged between 2-8 years (lactation age between 2-8 weeks) with a body weight between 400-600kg totaling 60 heads. In this study, the feed used was uniform consisting of forage and concentrate. Meanwhile, the observed variables were the age of the cattle, the lactation period and the milk produced, then the data obtained were tested descriptively. The results of this study showed that Friesian Holstein dairy cows experienced peak production at the fourth lactation, aged 5-6 years, body weight between 551-650 kg, milk production averaged 89.70 head/liter/day
PERFORMANS AYAM KAMPUNG UNGGUL BALITNAK (KUB) YANG DIBERI AMPAS TAHU FERMENTASI MENGGUNAKAN MICROBACTER ALFAAFA-11 Cindi Radjulani; Syamsul Bahri; Srisukmawati Zainudin
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

Performa ayam Kampung Unggul Balitnak (KUB) adalah penampilan ayam yang diukur dari konsumsi pakan, pertambahan bobot badan dan konversi pakan. Tujuan penelitian adalah untuk mengetahui performa ayam yang diberi ampas tahu fermentasi menggunakan Microbacter alfaafa-11 (MA-11). Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan 5 ulangan. Perlakuan terdiri dari : P0 (pakan tanpa ampas tahu fermentasi), P1 (5% ampas tahu fermentasi dalam pakan), P2 (10% ampas tahu fermentasi dalam pakan), dan P3 (15% ampas tahu fermentasi dalam pakan). Hasil penelitian menunjukkan bahwa pemberian ampas tahu fermentasi dalam pakan tidak berpengaruh nyata (P0.05) terhadap performa ayam KUB. Penambahan tepung ampas tahu fermentasi dengan menggunakan MA-11 dalam pakan cenderung menurunkan konsumsi pakan dan meningkatkan nilai konversi pakan. 
UJI RESIDU ANTIBIOTIK PADA DAGING AYAM BROILER YANG DIJUAL DI PASAR MODERN Siswatiana Rahim Taha; Tri Ananda Erwin Nugroho; Srisukmawati Zainudin; Nansi Yani
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

The purpose of this study was to identify antibiotic residues in broiler chicken sold in the Gorontalo market, including Sentral Market, Shoping market, Gelael, and Hypermart. This study employed the agar diffusion test method and used 24 samples, namely 12 meat samples and 12 chicken liver samples. The data obtained were analyzed descriptively. The test results showed zero formation of an inhibition zone in the area around the disc paper of each sample. All in all, the chicken sold in the Gorontalo market does not contain antibiotic residues
PENGUNAAN TIGA JENIS DAGING TERHADAP NILAI KANDUNGAN LEMAK, PROTEIN DAN ORGANOLEPTIK ILABULO Siswatiana Taha; Nibras Karnain Laya
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

This study aims to analyze the level of preference and nutritional value of ilabulo with different filling ingredients. This study used a completely randomized design (CRD) consisting of 3 treatments and 4 replications. The research treatments were P1 (100 grams of chicken meat), P2 (100 grams of beef), P3 (100 grams of mutton). The parameters observed were the sensory value and the fat and protein content of the ilabulo. The highest fat content in this study was beef ilabulo (8.33%), chicken meat ilabulo (6.15%) while the value of mutton ilabulo (4.49%). As for the protein content in each ilabulo, namely chicken meat ilabulo (18.21%), beef ilabulo (16.65%), mutton ilabulo (13.80%). The organoleptic value of the texture of the ilabulo with different meat, namely chicken meat ilabulo. The analysis showed that the ilabulo with different meat ingredients varied the texture of the ilabulo, as well as the color where mutton ilabulo had a blackish gray color compared to chicken and beef ilabulo. The panelists preferred the aroma of chicken meat ilabulo to beef ilabulo and mutton ilabulo. Beef ilabulo has a higher elasticity value than chicken meat ilabulo and mutton ilabulo. As for the taste of ilabulo from this treatment, panelists are more interested in chicken meat ilabulo because it has a distinctive taste than beef ilabulo and mutton ilabulo.Keywords: Ilabulo, Chicken, Beef, Mutton, Fat, Protein, Organoleptics
KANDUNGAN PROTEIN KASAR, SERAT KASAR DAN ENERGI FORMULASI RANSUM BURUNG PUYUH PETELUR YANG DITAMBAH TEPUNG DAUN KELOR (Moringa oleifera Lam.) Rini Andriani; syahruddin syahruddin; Syukri I Gubali; Muhammad Sayuti
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

This present research aims to analyze and determine the crude protein, crude fiber, and energy contents of the quail ration formulation added with Moringa leaf flour. The raw material for the ration is Moringa leaf flour, while the basic ingredients of feed are milled corn, concentrate, rice bran, fish meal, and premix. The method used is a completely randomized design with 5 treatments and 4 replications. The research finding indicates that the addition of Maringa leaf flour up to a level of 8% in the ration does not have a significant effect (P0.05) on the contents of crude protein, crude fiber, and energy. It can be concluded that Moringa leaf flour can be added up to a level of 8% in the feed ration of laying quail.
STUDI PARTISIPASI KELOMPOK PETERNAK PADA USAHA TERNAK SAPI BALI Yusuf Hasan; Suparmin Fathan; Nibras Karnain Laya; Yuriko Boekoesoe; Mohamad Ikbal Bahua; Fahria Datau
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

The purpose of this study was to determine the level of group participation in the Bali cattle business in Limehu village, Tabongo district, Gorontalo district. The research method used is a survey method by preparing primary and secondary data. Data were collected by observation and interviews with a questionnaire instrument. Determination of sampling is done at simple random, with a total of 59 respondents. The data obtained were analyzed using descriptive analysis, which was assisted by an ordinal scoring technique from the order of High, Medium, Low. The results of the analysis show that the level of farmer participation in Limehu Village, Tabongo District, Gorontalo Regency is in the good (high) category, with an average of 1167 with a total score of 3,501. The business contribution of 100% is still productive to the participation rate, 23% of education is still lacking for the participation rate, 20.33% or 3-4 head of livestock ownership is classified as a side business, 77.96% experience of raising 1-3 years is good but needs to be improved in the cattle business cut.
PRODUKSI TELUR BURUNG PUYUH (Coturnix-coturnix japanica) YANG DI BERI TEPUNG JEROAN IKANCAKALANG Syukri Gubali; Srisukmawati Zainudin; Safriyanto Dako
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

Fish innards are waste from fish smoking areas and fish shelters that can be used as alternative feed ingredients in quail rations. This study aims to analyze the effect of feeding skipjack viscera in the ration to the appearance of quail in the grower phase. The research material used 160 quails aged 2 weeks. This study used a completely randomized design (CRD) with 5 trials and 4 replications. The treatments in this study were P0 (12% without skipjack viscera meal), P1 (3% skipjack viscera meal). P2 (6% of skipjack offal flour). P3 (9% skipjack offal flour). P4 (12% skipjack offal flour). Based on the results of the Analysis of Variance (ANOVA) it showed that the provision of steamed skipjack innards flour did not have a significant effect (P0.05) on egg production, ration consumption, ration conversion, shell thickness and index of width and length of quail eggs, but had a very significant effect. significantly (P0.05) on egg weight. The use of skipjack viscera flour can be used in quail rations up to 12% Keywords: Egg Production, Quail, Skipjack Offal
SIFAT KIMIAWI DAN TEKSTUR BAKSO AYAM DENGAN BAHAN PENGISI DARI DEOSCOREA HISPIDA DENST Agus Bahar Rachman; Ellen J Saleh; Desrin Husain
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

Bakso merupakan salah satu produk olahan daging yang sudah dikenal dan digemari oleh masyarakat. produk ini memegang peranan penting dalam penyaluran protein hewani sebagai zat gizi yang dibutuhkan tubuh. Kualitas bakso yang baik ditentukan oleh bahan penyusunnya. Salah satu bahan penyusun bakso adalah tepung. Penambahan tepung pada bakso berguna untuk memperbaiki tekstur, menurunkan penyusutan akibat pemasakan, meningkatkan daya ikat air dan meningkatkan elastisitas produk. Dalam rangka penganekaragaman bahan pangan peneliti menggunakan tepung ubi hutan (dioscorea hispida dennst) sebagai bahan pengisi pada pembuatan bakso. Tepung ubi hutan memiliki kelebihan seperti sumber karbohidrat, warna tepung putih, sehingga memiliki kadar pati yang baik. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi hutan pada pembuatan bakso ayam terahadap parameter yang diamati yaitu analisa kadar protein, karbohidrat, kadar air, uji organoleptik (warna, rasa, tekstur dan kekenyalan) dan uji hedonik (tingkat kesukaan). Metode penelitian yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan dari data hasil pengujian analisa protein, karbohidrat dan kadar air. kemudian dianalisis dengan analisis sidik ragam, sedangkan uji organoleptik dan uji hedonik menggunakan metode pengisian kuisioner oleh 20 orang panelis, kemudian dianalisis dengan anlisis deskriptif. Hasil penelitian menunjukan bahwa penggunaan tepung ubi hutan pada pembuatan bakso ayam berpengaruh tidak nyata (P0,05) terhadap kadar protein dan berpengaruh sangat nyata (P0,01) terhadap kadar karbohidrat dan kadar air bakso ayam yang dihasilkan. Hasil pengujian organoleptik bakso ayam pada perlakuan penggunaan tepung ubi hutan sebanyak 5%(T1) menghasilkan kualitas organoleptik terbaik, sedangkan hasil pengujian tingkat kesukaan (hedonik) perlakuan bakso ayam yang menggunakan tepung ubi hutan sebanyak 5% (T1), 10% (T2) dan 15% (T3) dapat diterima oleh panelis.
KANDUNGAN ENERGI DAN BETA KAROTEN KULIT PISANG GOROHO (Musa Acuminafe. Sp) HASIL FERMENTASI Pipinharyono Muda; Ellen J Saleh; Sri Suryaningsih Djunu; Syamsul Bahri
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Publisher : Gorontalo Journal of Equatorial Animals

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Abstract

This study aims to determine the gross energy and beta carotene content ofgoroho banana peel (Musa acuminafe. sp) fermentedas animal feed. This research was conducted in August - September 2021. The research site is at the Laboratory of Animal Nutrition, Department of Animal Husbandry, Faculty of Agriculture, State University of Gorontalo. The research method used is this research method using a completely randomized design (CRD). Parameters observed in this study were beta carotene content and gross energy in Goroho banana peel fermented using Rizhopus Oligosporus and Trichoderma Viride inoculum . These data were then analyzed by Duncan's further test .The results showed that Gross Energy P3 P0.05 was significantly different and Beta-carotene P0 P0.05. The results of this study can be concluded that Treatment 3 which is fermented goroho banana peel flour feed with an inoculum dose of Rhizopus Oligusphorus + Trichoderma Viride  0.3% and a fermentation time of 120 hours can increase the gross energy by 5469 kcal/kg and Treatment 0 which is banana peel flour goroho without fermentation with inoculum has a high beta-carotene content of 0.64 mg/100g.

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