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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 6 Documents
 1 
Search results for , issue "Vol 9, No 1 (2012): Februari 2012" : 6 Documents clear
KADAR PROTEIN, KADAR LEMAK DAN ORGANOLEPTIK TELUR ASIN ASAP BERBAHAN BAKAR SABUT KELAPA Deni Novia; Indri Juliyarsi; Ganda Fuadi
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.169

Abstract

This research aims to determine the effect different smoking and storaging time to protein content, fat content andorganoleptic value smoked salted eggs. This study used duck eggs as many as 240 eggs, powdered brick 3600 grams, 2400grams of ash, 1200 grams salt and 60 kg of coconut husk. The method used in this study was the experimental method usinga randomized block design with a 4x3 factorial with two groups as replicates. As the first factor (A) was different smoking A1= 8 hours, A2 = 10 hour, A3 = 12 hours and A4 = 14 hours, whereas the second factor (B) was storaging time : B1 = 23days, B2 = 30 days and B3 = 37 days. Variables measured were protein content, fat content, and organoleptic values (colour,flavor, aroma, texture) of smoked salted eggs. The results of this study different smoking and storaging time was nointeraction to all variables smoked salted eggs. It did not affect the flavor and aroma, but the longer smoking decreasedprotein content and colors but increased fat content. The longer it was stored the smoke salted eggs, increased fat content anddecreased texture. Based on the results of this study concluded that 8 hour smoking was the best treatment in themanufacture of smoked salted eggs with protein content 48,99%, fat content 45,82%, color 3,35 (ordinary), flavor 3,49 (like),aroma 2,73 (ordinary) dan texture 3,16 (ordinary)
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Endah Purnamasari; Muhammad Zulfahmi; Irdha Mirdhayati
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.163

Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
SIFAT FISIK DAGING AYAM PETELUR AFKIR YANG DIRENDAM DALAM EKSTRAK KULIT NENAS (Ananas comosus L. Merr) DENGAN KONSENTRASI YANG BERBEDA Endah Purnamasari; Muhammad Zulfahmi; Irdha Mirdhayati
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.164

Abstract

The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor. The experimental design was Completely Randomized Design (CRD) with four replications. Treatments wereconcentrations of pineapple skin extract which consisted of four levels that is 0%, 15%, 27,5% and 40%, respectively.Results showed that immersion of culled layer chicken meat into the pineapple skin extract had significant effect (P<0,01) onWHC, pH, tenderness. The concentration of 27,5% of pineapple skin extract could increase tenderness, decreased WHC andpH.
RESPON SUPLEMENTASI MINERAL ZINK (Zn) TERHADAP KECERNAAN IN-VITRO RANSUM TONGKOL JAGUNG AMONIASI Elihasridas Elihasridas
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.166

Abstract

The present research was conducted to investigate the effect supplementation of mineral zinc on in-vitro digestibilityof ammoniated corn cobs ration. The objective of this experiment is to determine the optimum level of zinc supplementation toin the ration through in-vitro digestibility trial. The rations consisted of 50% ammoniated corn cobs and 50% concentrates.The treatments was various levels of zinc of 0, 50, 100, 150 and 200 mg/kg of ration based on DM basis. Parametersmeasured included digestibility of fiber fractions (NDF, ADF, sellulosa and hemisellulosa). Data were statistically analyzedby variance analysis in a block randomized design. Results showed that the treatmens gave hightly significant (P<0,01) effecton the digestibility. Digestibility of fibers fractions increased as increasing level of zinc supplementation. The bestdigestibility of fibers fractions was found on 100 mg/kg of Zinc supplementation in the ration as dry matter basis
PENGARUH PEMBERIAN CAMPURAN DEDAK DAN AMPAS TAHU FERMENTASI DENGAN Monascus purpureus TERHADAP PERFORMA BURUNG PUYUH Muslim Muslim; Nuraini Nuraini; Mirzah Mirzah
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.167

Abstract

This study aims to know how and limits the influence of the bran and dried tofu by-product fermentation (DATF)with monascus purpureus against quails performance. This research using quail japan (Coturnix coturnix japonica) phaselayer was five weeks 200 tail. Research methods used are experimental methods to a draft betatesting random draft complete(RAL) using 4 treatment by DATF different level in rations namely A (0% DATF), B (4% DATF,) C (8% DATF) and D(12 % DATF) by deut five times. Rations arranged iso protein 20% and iso calories 2800 Kcal per kg. Parameters observedare performance (consumption rations (gram/tails/day), the production of eggs (daily quail day productions %), heavy eggs(grams/grains ) the egg mass (gram/tails/day) conversion rations, income overs feeds cost) quails. The result analysis showsdiversity use DATF to 12% in rations level markedly dissimilar exert (P<0,05) against rations, consumption daily, theproduction of eggs and differs very real (P<,01) against heavy eggs the mass of eggs, conversion rations quails. According tothis research result can be concluded that level DATF use products to 12% in rations quails can improve its performancequails. On this condition obtained consumption rations 22,16 grams/tails/day, tails the production of eggs (daily quail day,78% productions) heavy 9,67 grams/grains, eggs the egg mass 4,98 grams/tails/day, tail conversion rations 4,44, incomeovers feeds cost Rp. 108,34
KOMPOSISI KIMIA DAUN KELAPA SAWIT YANG DIFERMENTASI DENGAN FESES SAPI DAN FESES KERBAU Dewi Ananda Mucra; Azriani Azriani
Jurnal Peternakan Vol 9, No 1 (2012): Februari 2012
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v9i1.168

Abstract

This experiment were conducted to know chemical composition consist of dry matter, ash, crude protein, crude fiber,crude lipid and BETN from palm leaves fermented with buffalo feces dan cattle feces. Inoculants were used cattle feces andbuffalo feces with 5% level from dry matter of palm leaves. Fermentation done for 14 days. Method of experiment wascompletely randomized design with 3 treatments and 3 replications. Result showed that fermentation of palm leaves withcattle feces and buffalo feces were increased crude protein 11.39%-12.49% (P>0,05) and decreased crude fiber 22.71%-19.0% (P>0,05)

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