Kualitas Karkas Ayam Kampung yang Diberi Ransum Mengandung Omega-3 Minyak Ikan

The purpose of this study to determine the quality of chicken carcasses were given rations containing omega-3 fish oil. This study uses a Completely Randomized Design (CRD) with 5 treatments and 5 replications, each replication 4 free-range chickens. If treatment showed significance, then continued with Duncan's Multiple Range Test. The treatment consisted of fish oil that is R0 = 0% (basal feed), R1 = (basal feed 98,5%+1,5% MI), R2 = (basal feed 98%+2% MI), R3 = (basal feed 97,5%+2,5% MI), R4 = (basal feed 97%+3% MI). The variables measured were the weight of the chest (g), the weight of the thigh (g), the weight back (g) and wing weight (g). The results showed that the use of fish oil in the diet provides highly significant effect (P<0,01) in the weight of the chest and thigh weights, but the effect is not significant (P>0,05) to the weights and the weight of the wing backs. The conclusion that the quality of carcass weights comprised chest, thigh weight, the weight of the back and the weight of chicken wings increased the ration of fish oil to the level of 3%. Keywords: carcass, chicken, fish oil.

Kualitas Karkas Ayam Kampung yang Diberi Ransum Mengandung Omega-3 Minyak Ikan

Sains Peternakan ◽

10.20961/sainspet.13.1.52-56 ◽

2017 ◽

Vol 13 (1) ◽

pp. 52

Author(s):

Jein Rinny Leke ◽

Vony Rawung ◽

Jacqulein Laihad ◽

Jet S. Mandey ◽

Linda Tangkau

Keyword(s):

Fish Oil ◽

Omega 3 ◽

Free Range ◽

Randomized Design ◽

Kualitas Organoleptik Telur Itik yang Diberi Pakan Maggot Hidup (Hermetia illucens)

AL ULUM JURNAL SAINS DAN TEKNOLOGI ◽

10.31602/ajst.v5i1.2418 ◽

2019 ◽

Vol 5 (1) ◽

pp. 1

Author(s):

Aam Gunawan

Keyword(s):

High Protein ◽

Protein Source ◽

Hermetia Illucens ◽

Organoleptic Quality ◽

Low Protein ◽

Randomized Design ◽

Living State ◽

Maggot black soldier fly (Hermetia illucens) is a protein source of feed which is highly favored by poultry, especially ducks and chickens. However, it is feared that the provision of live maggot in ducks will affect the organoleptic quality of the egg, especially its taste and aroma. Therefore this study aims to determine the organoleptic quality of duck eggs fed Hermetia illucens maggot feeds in a living state. The study used 120 alabio ducks which were placed in a postal cage. The design used was a completely randomized design, each treatment using six replications. Each replication is taken egg sample to be tested panelists. The panelists used were 67 panelists who were somewhat trained. The data obtained were analyzed of variance and Duncan's multiple range test. The treatments that were tried consisted of P1: low protein rations without live maggot, P2: low protein rations with live maggot administration 40 g/bird/day, P3: high protein rations without live maggot administration, and P4: high protein rations with live maggot administration 40g/bird/day. The results showed that the treatment affected the texture, flavor, and aroma of boiled eggs. Ducks fed with high protein ration coupled with the provision of live maggot 40 g/bird/day produce softer textures, tastes quite good, and aroma more fishy. Keywords: Maggot, duck eggs, organoleptics

THE ADDITION OF COCONUT WATER AND THIAMINE TOWARDS CHRYSSANTHENUM MICRO CUTTINGS (Dendranthema grandiflora Tzvelev) IN VITRO

Agrivet ◽

10.31315/agrivet.v27i1.4694 ◽

2021 ◽

Vol 27 (1) ◽

pp. 39

Author(s):

Salma Nabila ◽

Endah Budi Irawati ◽

Rina Srilestari

Keyword(s):

Water Concentration ◽

Coconut Water ◽

Fresh Weight ◽

Randomized Design ◽

Two Factors ◽

Range Test ◽

Growing Shoot

Chryssanthenum is ornamental plant with variety of shape and color which are unique and appealing. So that, it is in great demand in the community. The production of Chrissanthenum conventionally hampered by availability and quality of seeds. Thus, it needs research through tissue culture. The aim of this research is to know interaction between coconut water and thiamine and to determine the best coconut water and thiamine concentration toward Chryssanthenum micro cuttings. This research used laboratory experimental method by using completely randomized design with two factor. The 1st factor was coconut water concentration consisted of three level which were 5%, 10% and 15%. The 2nd factor was thiamine concentration consisted of three level which were 1mg/L, 2 mg/L and 3 mg/L. From the two factors, those were found that, there were nine combination of treatments and repeated 3 times. The variety of data was analyzed by using Analysis of Variance (ANOVA) with level of α=5%, and continued by examining Duncan’s Multiple Range Test (DMRT) with level of α=5%. The result indicated that the interaction of coconut water concentration was 5% and thiamine was 1 mg/L on the parameters when growing shoot. There was also interaction on coconut water concentration which was 10 % and thiamine was 1 mg/L on the parameters in the number of shoots. interaction of coconut water combination was 15% and thiamine was 2 mg/L on fresh weight. The addition of 10% coconut water and 1 mg/L thiamine showed the best result on shoot length.

The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

E3S Web of Conferences ◽

10.1051/e3sconf/20186801021 ◽

2018 ◽

Vol 68 ◽

pp. 01021

Author(s):

Riswandi ◽

Basuni Hamzah ◽

Agus Wijaya ◽

Arfan Abrar ◽

S Agus ◽

...

Keyword(s):

Specific Gravity ◽

Water Absorption ◽

Water Content ◽

Animal Feed ◽

Physical Quality ◽

Randomized Design ◽

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology ◽

Kualitas Sosis Daging Ayam Dengan Penambahan Tepung Tapioka

10.29303/jitpi.v5i2.62 ◽

2020 ◽

Vol 5 (2) ◽

pp. 64

Author(s):

Bulkaini Bulkaini ◽

Djoko Kisworo ◽

Sukirno Sukirno ◽

Rani Wulandani ◽

Maskur Maskur

Keyword(s):

Protein Content ◽

Nutritional Value ◽

Ash Content ◽

The Other ◽

Randomized Design ◽

Tapioca Flour ◽

Addition Level ◽

The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.

THE PROPORTION OF X AND Y SPERM, VIABILITY AND MOTILITY OF RAM SPERMATOZOA AFTER SEPARATED WITH WHITE EGG ALBUMIN

Buletin Peternakan ◽

10.21059/buletinpeternak.v41i1.9130 ◽

2017 ◽

Vol 41 (1) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Moh Takdir ◽

Ismaya Ismaya ◽

Sigit Bintara

Keyword(s):

Egg White ◽

Egg Albumin ◽

Randomized Design ◽

Frozen Semen ◽

Bottom Fraction ◽

Ram Sperm ◽

Artificial Vagina ◽

ABSTRACT The aim of this research was to determine the proportion, viability and motility of X and Y ram spermatozoa separated with egg white albumin. Sperm samples derived from Garut ram, which was collected by using an artificial vagina. Observations were made on spermatozoa fraction above and below each medium fraction treatment. There are treatment egg white albumin as separation medium, each medium consisting of fractions top and bottom fraction with different concentration: 1) P0 = sperma before separation (control); 2) P1 = 10% above fraction + 30% lower fraction; P2 = 25% + 45%; P3 = 25% + 75%. Data proportion of X and Y, viability and motility were analyzed statistically by Completely Randomized Design patern in the direction followed by Duncan’s Multiple Range Test for data with a real difference. Separation with egg white albumin affect significantly increased the proportion of spermatozoa X and Y (P≤0.05), but tends to decrease the viability and motility of spermatozoa.The proportion of spermatozoa X and Y was highest in treatment P3,76.76% of spermatozoa X (fraction above 25%) and 79.81% spermatozoa Y (75% lower fraction), with an average viability obtained respectively 68,9% (fraction above) and 59,7% (bottom fraction), motility 77,5% (fraction above) dan 84,0% (bottom fraction). It was concluded that the egg white albumin is very effective in changing the proportions of X and Y ram sperm with the quality of spermatozoa after separation feasible for applications insemination or processed into frozen semen. (Keywords: Garut ram, White egg albumin, Spermatozoa X and Y)

Substitusi Tepung Ikan dengan Tepung Limbah Ikan Hiu (Carcharhinus sp.) terhadap Pertumbuhan, Efisiensi Pakan dan Survival Rate Ikan Lele Dumbo (Clarias sp.) [Subtitution of Fish Mill with Shark Waste Mill (Carcharhinus sp.) on Growth, Feed Efficiency and Fish Survival Rate of African Catfish (Clarias sp.) ]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v7i2.11207 ◽

2019 ◽

Vol 7 (2) ◽

pp. 199

Author(s):

Novan Agil Permana ◽

Yudi Cahyoko ◽

Muhammad Arief

Keyword(s):

Growth Rate ◽

Survival Rate ◽

Feed Efficiency ◽

Quality Analysis ◽

African Catfish ◽

Randomized Design ◽

Fish Survival ◽

Abstract Currently, African catfish is developing quite rapidly, because African catfish is one of the important commodities in the fishery. Efforts to increase the production of African catfish is to improve the quality of feed. The purpose of this study was to determine the effect of the use of shark waste mill on the growth rate, feed efficiency and survival rate of African catfish fishing. The research method was experimental with completely randomized design (CRD). The research consisted of five treatments and four replications. The treatments used were: (A) shark waste mill at 0% and fish mill by 50%, (B) 5% shark waste mill and 45% fish mill, (C) 10% waste shark mill and 40% fish mill, (D) 15% waste shark mill and fish mill and 35% (E) 20% shark waste mill and 30% fish mill. The main parameters measured were growth, feed efficiency and survival rate. Supporting parameters measured were water quality. Analysis of the data using analysis of variance (ANOVA) and to determine the differences between treatments tested by Duncan Multiple Range Test. The results showed that the giving of shark waste mil on ration had highly different effects on growth rate and feed eficiency of african catfish. The feeding of waste shark mill in ration had no significantly different effect on Survival Rate (SR). The best dose of shark waste mill is treatment C (10%) with growth rate (1,26%/day), feed eficiency (38,64%) and survival rate (55%).

PENGARUH PENGGUNAAN MINYAK IKAN TERSULFIT TERHADAP NILAI KELEMASAN DAN KUALITAS KULIT IKAN PARI MONDOL (Himantura gerardi) TERSAMAK The Effect of Using Different Concentration of Sulfited Fish Oil on The Softness and Quality of Formalin Tanned Stingray (Himantura gerardi) Leather

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.12.1.24-29 ◽

2017 ◽

Vol 12 (1) ◽

pp. 24

Author(s):

Gina Utami Dewi ◽

Ratna Ibrahim ◽

Ima Wijayanti

Keyword(s):

Tensile Strength ◽

Fish Oil ◽

Fat Content ◽

Quality Requirements ◽

Tear Strength ◽

Synthetic Oil ◽

Randomized Design ◽

Variable Quality

ABSTRAK Penyamakan kulit ikan Pari umumnya menggunakan minyak sintetis pada proses peminyakan. Kulit ikan Pari tersamak yang kaku membatasi pembentukan model aksesoris, sehingga perlu adanya alternative penggunaan minyak non sintetis, salah satunya minyak ikan tersulfit. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan minyak ikan tersulfit terhadap nilai kelemasan dan kualitas kulit ikan Pari Mondol tersamak. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi minyak ikan tersulfit yang berbeda, yaitu 14%, 16%, 18%, dan kontrol (15% minyak sintetis). Variabel kualitas produk yang diamati adalah kelemasan, kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, ketahanan bengkuk, kadar air, kadar lemak, dan pH. Hasil penelitian menunjukkan bahwa penggunaan minyak ikan tersulfit pada proses peminyakan kulit ikan Pari Mondol tersamak berpengaruh nyata terhadap nilai kelemasan, kemuluran, kekuatan sobek, dan kadar lemak. Kualitas produkkulit ikan pari tersamak terbaik yaitu produk yang menggunakan minyak ikan tersulfit dengan konsentrasi 16%. Produk tersebut menghasilkan nilai kelemasan yang memenuhi persyaratan ISO dan kualitasnya memenuhi persyaratan mutu Kulit Ikan Pari Tersamak menurut SNI. Kata kunci: Kulit Ikan Pari Mondol Tersamak, Minyak Ikan Tersulfit, Nilai Kelemasan, Kualitas ABSTRACT Tannery of Stingray usually uses synthetic oil in fatliquoring process. Tanned Stingray leather is rigid, as of limiting the modeling accessories formation. so the need for alternative use of non-synthetic oil, sulfited fish oil one. This study aims to determine the effect of sulfited fish oil against softness value and quality of fish Pari Mondol tanned skin. The study was conducted with laboratory experimental method. The experiments are designed with completely randomized design (CRD) by treatment with sulfitted fish oil different concentration, namely 14%, 16%, 18%, and controls (15% synthetic oil). The variable quality of the products observed were softness, tensile strength, elongation, tear strength, thickness, crooked durability, moisture content, fat content, and pH. The results showed that the use of sulfited fish oil in the process of tanned stingray leather significantly affect the value of softness, elongation, tear strength, and fat content. The best quality of tanned stingray tanned leather was tanned stingray leather with sulfited fish oil 16%. The product produced softness value that fulfill the requirements of ISO and the quality requirements tanned stingray leather by SNI.. Keywords: Tanned Stingray Leather, Sulfited Fish Oil, Softness, Quality

Improving the Eggs Quality to Maintain on Tea Solution.

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v12n3.2015.124-128 ◽

2017 ◽

Vol 12 (3) ◽

pp. 124

Author(s):

Hasrianti Silondae ◽

Amaliah Ulpah

Keyword(s):

Hot Water ◽

Control Treatment ◽

Egg Weight ◽

Randomized Design ◽

Materials Used ◽

Tea Leaf ◽

Range Test ◽

Eggs Quality

The main problem of chicken egg is its weaknesses, such as perishable, therefore it has a short storage life. Some natural preservative among others tea leaf can maintain the quality of egg. This study aimed to determine the concentration of tea solution to maintain the quality of egg. The materials used in this research were eggs, local tea (bandulan brand), and hot water. Eggs are soaked for 2 days with concentration of tea solution consists of 0%, 10%, 20%, 30%, 40%, and 50% and stored for 21 days. Parameters observed were egg weight shrinkage, yolk index, albumen index and pH. The experiment designed by Completely Randomized Design (CRD) with 6 treatments and 4 replications. Parameters observed were egg weight shrinkage, yolk index, eggwhite index and pH. The data were analyzed by ANOVA continued by Duncan’s Multiple Range Test (DMRT). The research results showed that the decline in interior quality of eggs was higher in the control treatment (without the tea solution). It is found that there is significant different between the two treatment of 10% and 50% with parameter of albumen indeks. PENINGKATAN KUALITAS TELUR AYAM RAS DENGAN PERENDAMAN DALAM LARUTAN TEHMasalah utama dari telur ayam adalah sifatnya yang mudah rusak, sehingga waktu simpannya relatif pendek. Beberapa bahan pengawet alami diantaranya daun teh dapat mempertahankan kualitas telur ayam ras. Penelitian ini bertujuan untuk mempelajari pengaruh perendaman telur dalam larutan teh konsumsi terhadap kualitas interior telur ayam ras. Bahan yang digunakan dalam penelitian ini yaitu telur ayam ras, teh bandulan dan air panas. Telur direndam selama 2 hari dengan konsentrasi larutan teh terdiri dari 0%, 10%, 20%, 30%, 40%, dan 50% dan disimpan selama 21 hari. Pengamatan dilakukan terhadap penyusutan berat telur, indeks kuning telur, indeks putih telur, dan pH telur. Rancangan penelitian yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) dan perbedaan antar perlakuan diuji dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penyusutan berat telur lebih tinggi pada perlakuan kontrol (tanpa larutan teh). Diketahui bahwa terdapat perbedaan nyata antar perlakuan konsentrasi larutan teh 10% dan 50% dengan parameter indeks putih telur.

Pengaruh Ekstrak Alga Merah (Kappaphycus alvarezii) terhadap Jumlah Total Bakteri dan Nilai Organoleptik Ikan Kembung (Rastrelliger sp.) [ The Effect of Red Algae Extract (Kappaphycus alvarezii) against the Total Number of Bacteria and Organoleptic Value of Mackerel (Rastrelliger sp.)]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v7i1.11243 ◽

2019 ◽

Vol 7 (1) ◽

pp. 101

Author(s):

Dyo Maliki Hakim ◽

Wahju Tjahjaningsih ◽

Sudarno Sudarno ◽

Annur Ahadi Abdillah

Keyword(s):

Red Algae ◽

Kappaphycus Alvarezii ◽

Economic Value ◽

Randomized Design ◽

Treatment Data ◽

Good Nutrition ◽

Number Of Bacteria ◽

Abstract Mackerel (Rastrelliger sp.) is a kind of fish that have high economic value and good nutrition but susceptible to decay. People often to use formaldehyde as a preservative so that the fish does not quickly to decay. The use of formaldehyde could be replaced by natural ingredients that contain antibacterial compounds, one of which is Kappaphycus alvarezii. This study aims to determine the effect of red algae extract (K.alvarezii) against the total number of bacteria and organoleptic value of mackerel (Rastrelliger sp.). The research design that done in this study is Completely Randomized Design (CRD). The treatments that given are immersion of mackerel in a solution of extract of K. alvarezii with a concentration of 0 ppm, 600 ppm, 700 ppm, 800 ppm and 1% solution of formaldehyde with four repetitions in each treatment. Data analyzes using Analysis of Variants (ANOVA) and followed by Duncan's Multiple Range Test to determine differences between treatments. The results showed that the extract of red algae (K.alvarezii) at a concentration of 0 ppm, 600 ppm, 700 ppm and 800 ppm significantly (p <0.05) against the total number of bacteria of mackerel (Rastrelliger sp.). The ability of extract of K. alvarezii at a concentration of 800 ppm equivalent to the ability of formaldehyde as an antibacterial ingredient in mackerel. K.alvarezii extract could inhibit the growth of bacteria but have not been able to maintain the quality of mackerel based on organoleptic test.