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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 205 Documents
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PERANAN ANTIOKSIDAN DALAM PEMBEKUAN SEMEN Feradis Feradis
Jurnal Peternakan Vol 6, No 2 (2009): September 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i2.379

Abstract

Sperm plasma membrane was rich unsaturated fatty acid and vulnerable to peroxydative damage. Vulnerability sperm against lipid peroksidation could be caused by increased cold shock. The peroxydative processed alter the structure of. sperm, particularly in the membrane and akrosom, lost motility, metabolic changed and the rapid released intraseluler component. This condition could be prevented by adding antioxidants to semen extender, such as vitamin E and BHT. Vitamin E has been proven to protected sperm plasma membrane during freezing to thawing, while Butylated Hydroxytoluene (BHT) prevent the sperm plasma membrane damage caused cold shock and provide protection against changes due to freezing. Vitamin E and BHT prevent lipid peroksidation through its the hidrogen atom to the radical peroksil rapidly. It can be concluded that an antioxidant could be prevent damage the sperm plasma membrane was caused cold sho(:k and provide protection against changes due to freezing and to prevent lipid peroksidation.
MUTU KIMIA DENDENG SEMI BASAH DAGING AYAM YANG DIRENDAM JUS DAUN SIRIH (Piper betle L.) DENGAN KONSENTRASI DAN LAMA PERENDAMAN BERBEDA Endah Purnamasari; Dewi Saadatul Munawarah; Syukria Ikhsan Zam
Jurnal Peternakan Vol 10, No 1 (2013): Februari 2013
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v10i1.153

Abstract

 This research was conducted in September until October 2012 in the Laboratory of Post-Harvest Technology; Laboratory of Patology, Entomology and Microbiology Islamic State University of Sultan Syarif Kasim Riau, and in the Food Chemistry Laboratory Faculty of Fisheries and Marine Science Riau University. The aims of this research was to know the protein content, fat content, water content and ash content. This research was based on Completely Randomized Design with factorial pattern (two factors) with two repetitions. The first factor was the concentration of  betle leaf juice ( 0%, 5%, 10% and 15% ) and the second factor was the soaking duration (0, 5, 15 and 15 hours). The results showed that increasing betle leaf juice and soaking duration gave very significant effect (P<0,01) to increase protein content, to lower fat content and water content but no significant effect on ash content. The best treatment of protein content 15% and soaking duration 15 hours (29,35%), fat content 15% and soaking duration 15 hours (0,50%), water content 15% and soaking duration 15 hours (45,45%) and ash content 15% and soaking duration 5 hours (1,40%).
PALATABILITAS BAKSO DAN SOSIS SAPI ASAL DAGING SEGAR, DAGING BEKU DAN PRODUK KOMERSIAL Yayu Zurriyati
Jurnal Peternakan Vol 8, No 2 (2011): September 2011
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v8i2.198

Abstract

Meatball and sausage are two types of popular meat processing. This research was aimed to determine and comparethe palatability of meatball and sausage from fresh beef meat, frozen beef meat and commercial product. The research methodwas level of preference /acceptance of panelists with the organoleptic test included color, aroma, texture, elasticity and flavorof meatball and sausage with five criteria of hedonic scale of: 1 (strongly dislike), 2 (not like), 3 (neutral), 4 (like) and 5 (verylike). The values from panelists were statistically analyzed by using a non parametric Kruskal-Wallis method. The resultshowed that the characteristics of color, aroma, texture, elasticity and taste of the meatball and sausage from fresh meat,frozen meat or commercial product did not differ, although the panelists tended to be more like the meatball and sausage fromfresh meat.
PENGARUH PEMAKAIAN POD COKLAT SEBAGAI ' PENGGANTI' JAGUNG' DALAMRA.NStiM'·' TERHADAPPERTAMBAHANBOBOTBADANDAN EFISIENSI PENGGUNAAN RANSUM PADA SAPI BRAHMAN CROS$ Dewi Ananda Mucra
Jurnal Peternakan Vol 2, No 2 (2005): September 2005
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v2i2.214

Abstract

This research was conducted, to know the effect of used cocoa pod to subtitude com in Brahman Cross ration to determine weigh gain and ration efficiency of 12 bulls Brahman Cross. Method of research was completely randomized design into 4 treatments with cocoa pod level 0%, 4.80%, 9.60% and 14.40% to subtitute com in dry matter ration and three replication.Parametres identified were dry matter feed in take, weigh gain and ration efficiency. Result showed that there were non significant (P > 0.(5) effect between treatment or parametres identified, so that cocoa pod can used 100% to subtitute com in Brahman Cross ration. '
POTENSI PENGEMBANGAN TERNAK KERBAU DENGAN POLA PEMELIHARAAN CROP UVESTOCK SYSTEM DI PROPINSI RIAU Yayu Zurriyati dan; Dwi Sisri Yenni
Jurnal Peternakan Vol 4, No 2 (2007): September 2007
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v4i2.269

Abstract

Buffalo (Bubalus hubaUs) is the one potential supplier for red meat. But, it contribution was lower than the cattle meat. The most population of buffa10 in Riau Province is at Kampar Regency. Generally, people at Kampar Regency COll8ume the buffalo milk, as IIdadih", that ingredient nutrient for the body healthy. Up to now, the buffalo productivity is lower, because of the extensive breeding management. Forward, the technology support in management of buffalo breeding was needed. The buffalo pattern integrated with food crop and estate plantation is alternative introduction to increase the buffalo productivity.falo (Bubalus hubaUs) is the one potential supplier for red meat. But, it contribution was lower than the cattle meat. The most population of buffa10 in Riau Province is at Kampar Regency. Generally, people at Kampar Regency COll8ume the buffalo milk, as IIdadih", that ingredient nutrient for the body healthy. Up to now, the buffalo productivity is lower, because of the extensive breeding management. Forward, the technology support in management of buffalo breeding was needed. The buffalo pattern integrated with food crop and estate plantation is alternative introduction to increase the buffalo productivity.
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
PENGARUH PENGGANTIAN TEPUNG IKAN DENGAN TEPUNG SILASE UMBAH UDANC DALAM RANSUM AYAM PEDAGING TERHADAP RETENSI BAHAN KERING DAN PROTEIN KASAR Mairizal Mairizal
Jurnal Peternakan Vol 7, No 1 (2010): Februari 2010
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v7i1.467

Abstract

This research is conducted in order wsee the effect ofthe substitution offish meal with the Silage ofshrimp waste on the retention ofdry matter and crude protein on broiUer. This research is conducted in the laboratory of Nutrition and Liveswck fred and experemintalJarm of the Faculty ofAnimal Husbandry Jambi University. This research used 100 DOC MB-202 breed. The design of the research is the complete ransom design with 5 treatments and 4 cycles. The treatments are the level of the use of shrimp waste silage, i.e. 0%, 2,5%, 5%, 7,5% and 10 %or to substitute fish meal 0%, 25%, 50%, 75% and 100%. The variabels observed were the compsumption, secretion and retention ofdry matter and creude protein. The result ofthe research show that the subtitution offish meal with silage ofshrimp waste does not show obvious effect (P>O,OS) on the retention ofdry matter and crude protein. Based on the result ofthe.research, it can 1:re concluded that the silage ofshrimp waste can substitute the use offish meal up w100 %.
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
RESPON PENAMBAHAN MINERAL KALSIUM, PHOSPOR, MAGNESIUM DAN SULFUR TERHADAP KARAKTERISTIK CAIRAN RUMEN PADA TERNAK KAMBING LOKAL Triani Adelina
Jurnal Peternakan Vol 1, No 1 (2004): September 2004
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v1i1.209

Abstract

Microbial growth and various fertnentation processe5in th~ rumen require an adequate supply of minerals. An experiment was conducted to determine rumen fluid characteristics from 20 goats of local breed. ~ f They were randomly allocated into 4 treatments in a Randomized Block Design with 5 replication. Treatments were: A =forages (natural grasses, gIiricidia and leucaena) and concentrate (rice brand, com graL,,\ and coconut meal) ; B =ration A+Ca+P ; C =ration A+Ca+P+Mg and D = ration A+Ca+P+S. Ration between forages and concentrates is 60 : 40 with TDN 53.94% and CP 13.87%. The result showed that there were no effect of mineral!1Ca, P, Mg and S supplementation on the characteristics of the rumen fluid except for VFA even though it was still on the optimum condition for microbial growth. In conclusion, supplementation of Ca, P, and S was the best I among the treatments.
KARAKTERISTIK SIFATFISIK SEMEN DOMBA ST. CROIX Feradis Feradis
Jurnal Peternakan Vol 4, No 1 (2007): Februari 2007
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v4i1.254

Abstract

The objectives of this research are to determine the characteristichs of St. Croix ram semen instead to semen cryopreservation.Results of the research revealed that the mean sperm volume is 1.54 ± OA1 mI, colour is crem, pH is 6.8 ± 0.01, concentration is 3.785 ± 343.79 million/ml, mean sperm motility is 81.67 ± 2.58%, live sperm cpunt is 89 ± 2.37%, apical rich (fAU) is 94 ±1.27%, intact plasma membrane (MPU) is 86.33 ±2.34% and abnormal sperm is 8.33 ±1.37%.Itis concluded that St. Croix ram semen have good quality and may be used for semen cryopreservation.

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