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INDONESIA
JURNAL PETERNAKAN
Published by Universitas Islam Negeri Sultan Syarif Kasim Riau
ISSN : 18298729     EISSN : 23559470     DOI : -
Core Subject : Agriculture,
Agriculture, Biological Sciences & Forestry
Jurnal Peternakan mengakomodir artikel/karya ilmiah meliputi aspek Nutrisi dan Makanan Ternak, Produksi Ternak, Reproduksi dan Pemuliaan Ternak, Teknologi Hasil ternak, dan Sosial Ekonomi Peternakan serta aspek Kesehatan Ternak. Naskah yang dimuat dapat berupa hasil penelitian, telaah/tinjauan literatur, penelitian singkat (short communication) dan gagasan penting dalam bidang peternakan.
Arjuna Subject : -
Articles 5 Documents
 1 
Search results for , issue "Vol 6, No 1 (2009): Februari 2009" : 5 Documents clear
FERMENTABILITAS DAN KECERNAAN IN VlTRO SERBUK SABUT KELAPA YANG DISUPLEMENTASI DENGAN BEBERAPA TARAF MINERAL SULFUR Mardiati Zain
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.342

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi mineral sulfur pada serbuk sabut kelapa fermentasi dalam meningkatkan kecernaan dan fermentabilitas serbuk sabut kelapa. Serbuk sabut kelapa terlebih dahulu difermentasi dengan menggunakan mikroba selulolitik rumen se1ama 24 jam dengan dosis inokulum mikroba 1()9 cfu/ml Rancangan yang digunakan adalah Rancangan Acak Kelompok(RAK) dengan 4 perlakuan dan 4 kelompok sebagai ulangan. Perlakuan yang diberikan adalah level pemberian sulfur yaitu . 0, 0.1, 0.2 dan 0.3% dari bahan kering. Hasn penelitian memperJihatkan bahwa penambahart mineral sulfur mampu meningkatkan kecernaan dan ferm.entabilitas serbuk sabut kelapa ferm.entasi. Level sulfur terbaik adalah 0.2%dati bahan kering.
PENGGUNAAN MADU LEBAH (GENUS APIS) SEBAGAI BAHAN PENGAWET ALAMI DAGING SAPI Ikhwana Sata Putra; Irdha Mirdhayati
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.343

Abstract

Nutrient content in fresh meat is the best nutrient for growing and living microorganism like bacteria because their activity could decreased the quality of fresh meat. In order to maintain the quality of fresh meat, the good handling with using the natural preservative agent such as bee honey (Genus Apis) was needed. The latest research showed that bee honey had antimicrobial activity in its compound i.e. flavonoids (galangin and quercetin), enzymes glucose oxydase, lysozyme, sugars, aromatic adds and esters, etc. This research was carried out to know the effect of using bee honey with 4 levels concentration 0%, 10%, 20% and 30% as immersion liquid of fresh meat. Parameters of this research consists of pH value, moisture, total coloni bacteria and sensory properties (colour, aroma and texture). Experiment design was complete random design with 4 levels concentration of bee honey as treatments and 3 replications. The result showed that immersion of fresh meat in 30% solution of bee honey could decreased pH value to 4,14, moisture to 68,58 %, total colony bacteria to 1,6 x 1()i. CPU/ g and still kept the sensory properties of fresh meat.
PENGARUH PERLAKUAN AWAL DAUN/RANTING TANAMAN GAMBIR (UNCARIA GAMBIR ROXB) TERHADAP KADAR TANNIN EKSTRAK YANG DlHASILKAN DAN KEMAMPUAN PENYAMAKANNYA PADA KULIT KAMBING Deni Novia
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.346

Abstract

Target of this research is to know influence of treatment early leaf/stick of gambir to rate of tannin yielded extract and ability tanni:t1.g at leather goat. This research use mean analysis calculate average by 3 treatment and two restating that is A : leaf/stick of gambir fresh; B : materials heated above fire until w.ilting; C : materials soaked insalt condensation 2.25 %, 10 day, boiled 1000c, 5 minute. Perception of extract of gambir done to rate of tannin. Leather result tanning with gambir analysed by water contents, oil contents, dissolve. rate in water, dusty rate do not be dissolve, raw husk rate, tanner and degree of check. Result of research of leaf/stick of gambir heated by fire until w.ilting which eetracted have tannin 27.48%and degree ofcheck leather 151.51 %is the best totan goaL
PERFORMANS ITIK PEDAGING (LOKAL X PEKING) FASE STARTER PADA TINGKAT KEPADATAN KANDANG YANG BERBEDA DI DESA LABOI JAYA KABUPATEN KAMPAR Arsyadi Ali; Nanda Febrianti
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.355

Abstract

Cage is one of the supported factors in a farm. It will give effect to pleasance catle because crowded cage will influent temperature and atmosphere moisture in the cage. Finally it will give effect for growing duck. Sample which is used iIi research is 66 meaty duck (local x peking) for fase starter. Food which is used is standard food BUS 602-C:rumble. Itis produced by PT Berlian Unggas Sakti. This research used 4 characters, the characters· which are observed is crowded cage degree namely A ( 4 duck/O.5 m2), B ( 5 duck/O.5 m2), C (6 duck/O.5 m2), and D ( 7 duck/O.5 m2). The result of this research can be sununarized that crowded cage degree A and C, A and D give significant (P<O.05) to consumate food. In crowded cage degree B and C, B and D give significant (p<O.05) to add weight physic, but is gives effect which is not significant (p>O.05) to convert food.. From the result of research. we get information that crowded cage b (5 duck/O.5 m2) gives the best effect for performance of meaty duck. Itis indicated by high adding weight of physic and convertion oflower food.
KUALITAS DADIH SUSU KERBAU DENGAN LAMA PEMERAMAN YANG BERBEDA Evi Daswati; Hidayati dan; , Elfawati
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.341

Abstract

An experiment wasjconducted to determine quality of dadih from buffalo milk with different incubation time. They were randomly allocated into 4 treatments in a randomized block design with 3 replications. Treatments were: A = 12 hours B =24 hours C =36 hours and D =48 hours. The result of this research was showed that 48 hours the best of incubation time at temperature 450 C, which nutrient content of dadih was crude protein 9.96"', fat 9.89"', moisture 73.02%, pH value 5.02 and total plate count 1.70 x 1()6 CFU / gram.

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