scholarly journals Kualitas Karkas Ayam Broiler yang Diberikan Pakan Supplemen Limbah Wortel

2021 ◽  
Vol 2 (2) ◽  
pp. 47-50
Author(s):  
G G Maradon ◽  
R Noviadi
Keyword(s):  
Broiler Chicken ◽  
Carcass Weight ◽  
Human Consumption ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Completely Randomized Design

Carrot waste is carrots with criteria that are not suitable for human consumption. Carrot waste contains various vitamins and minerals. This study aims to evaluate the quality of broiler chicken carcass. The study used a completely randomized design (CRD) with 4 treatments and 6 replications. The treatments given included R0 = 0% additional feed from carrot waste; R1 = 0.5% additional feed waste carrots; R2 = 1% additional feed from carrot waste; R3 = 1.5% additional feed from carrot waste. The data obtained were tested for normality and homogeneity before being analyzed using the Analysis of Variants. If there is a difference then proceed with Duncan's multiple distance test. The results showed that the best results were given additional feed of carrot waste at the level of 1% to increase carcass weight and carcass percentage, carcass color would increase along with the increase in the level of carrot waste addition.

scholarly journals Efek Penambahan Tepung Daun Kelor (Moringa Oleifera) Pada Ransum Komersial Terhadap Berat Karkas, Persentase Karkas dan Persentase Non Karkas Ayam Broiler

GEMA AGRO ◽  
2018 ◽  
Vol 23 (1) ◽  
pp. 53
Author(s):  
Jery Daku Haril ◽  
Yan Tonga ◽  
I Nyoman Kaca
Keyword(s):  
Broiler Chickens ◽  
Broiler Chicken ◽  
Carcass Weight ◽  
Maize Flour ◽  
Feed Material ◽  
Randomized Design ◽  
Optimal Productivity ◽  
Completely Randomized Design ◽  
The Cost

One of the efforts to fulfill the community's nutritional resources derived from animal protein is by broiler farming business. In order for broiler chickens to achieve optimal productivity then the provision of proper rations in both quality and quantity must be met, but the obstacle in improving the quality of the ration is the cost of ration is large enough. It is necessary to research the feed material that is able to meet the needs of broiler chicken one of them is the leaves kelor. This research used broiler strain CP-707 as much as 60 tail. The method used is CRD (Completely Randomized Design) with 5 treatments and 4 replications. The treatments were rations with no addition of moringa flour (PO), ration with addition of 3% maize flour (P1), ration with addition of 6% maize flour (P2), ration with addition of maize flour 9% (P3), ration with the addition of 12% maize flour (P4). The variables observed in this study were carcass weight, carcass percentage and non carcass percentage. From the results of this study it can be concluded that the addition of moringa flour on ration to 12% level on carcass weight, carcass percentage and non carcass percentage statistically show different not significant.

scholarly journals Pengaruh Pemberian Asap Cair Melalui Air Minum Terhadap Kualitas Karkas Ayam Broiler

2014 ◽  
Vol 14 (1) ◽  
pp. 71-75 ◽  
Author(s):  
Meisji Liana Sari ◽  
Fitri Nove Liya Lubis ◽  
Lia Dwi Jaya
Keyword(s):  
Drinking Water ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Wood Vinegar ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Completely Randomized Design

(The Effect of Wood Vinegar Through to The Drinking Water on The Quality of Broiler Chicken Carcass)ABSTRACT. This aims of this research was to determine the percentage of carcass, commercial carcass parting and meat bone ratio (breast, thigh and wing) of broiler consumed wood vinegar. This research was assigned into used Completely Randomized Design (CRD) with 5 different treatments and each 3 replicates. The treatments were dose of wood vinegar, R0 = water + 0% wood vinegar, R1 = water + 0.25% wood vinegar, R2 = water + 0.5% wood vinegar, R3 = water + 0.75% wood vinegar, R0 = water + 1% wood vinegar. The observed parameters were percentage of carcass, commercial sliced carcass parting and meat bone ratio. The results showed that wood vinegar in the drinking water did gave not significantly (P0,05) effect to the percentage of carcass, commercial sliced carcass parting and meat bone ratio of broiler chickens. It is concluded that Liquid wood vinegar can be used for broiler chickens until 1%.

Improving the Quality of Broiler Duck Carcasses with the Addition of Meniran Plan (Phylanthus niruri L.) Extract as a Feed Additive

2021 ◽  
Vol 5 (2) ◽  
pp. 201-205
Author(s):  
Lestariningsih Lestariningsih ◽  
Fatra Nonggala Putra
Keyword(s):  
Feed Additives ◽  
Feed Additive ◽  
Human Consumption ◽  
Carcass Quality ◽  
Alternative Feed ◽  
Operational Costs ◽  
Randomized Design ◽  
Level 3 ◽  
Completely Randomized Design

The purpose of this research was to determine the improvement of the carcass quality of broiler ducks with the addition of meniran extract as a feed additive. This is based on the fluctuating price of feed 70 – 80% is part of the operational costs and the prohibition on the use of antibiotics requires alternative feed additives that are safe for human consumption. This research was carried out in Juni – August 2021 in Dayu Village, Nglegok District Blitar Regency. The method used is experimental with 4 treatments and 3 replications. The design used is Completely Randomized Design. The result showed that giving meniran extract as a feed additive could improve the carcass quality of broiler duck including carcass weight and carcass percentage and dit not have a significant effect on slaughter weight. It is recommended to use meniran plan extract level 3% to improve the carcass quality of broiler ducks.

scholarly journals Performance Of Commercial Strains Chicken Given Commercial Based Feed

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
D R Siregar ◽  
E Mirwandhono ◽  
AH Daulay ◽  
N D Hanafi ◽  
T H Wahyuni
Keyword(s):  
Broiler Chicken ◽  
Combined Treatment ◽  
Animal Husbandry ◽  
Carcass Weight ◽  
Average Weight ◽  
Commercial Strain ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Biology Laboratory

This research aimed to conclude the best combination of commercial strain and feed on broiler’s carcass. This research was conducted at Animal Husbandry Biology Laboratory, Departement of Animal Husbandry, Faculty of Agriculture, University of North Sumatera for 4 weeks from November until December 2016. This research used completely randomized design (CRD) factorial with 9 combined treatment and 3 replication. The treatment consists of A0B0, A0B1, A0B2, A1B0, A1B1, A1B2, A2B0, A2B1, A2B2. The observed parameters were cutting weight, carcass weight, and carcass percentage. The result showed that the average weight of broiler chicken ranged from 1829,50 – 1929,50 gram/head. The average of Carcass weight ranged from1424,75 – 1676,50 gram/head. And the average of carcass percentage ranged from 78,01 % - 87,98 %. This research conlude that the best combination is A1 and B0.

scholarly journals Corn Substitution By Using Cassapro (Cassava Protein) On Kampung Chicken Carcass

2019 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
Hans Yoppi Sinaga, Iskandar Sembiring ◽  
Armyn Hakim Daulay ◽  
Ma’ruf Tafsin ◽  
Nevy Diana Hanafi
Keyword(s):  
Experimental Design ◽  
Carcass Weight ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Completely Randomized Design

This research aimed to determine the ability of cassapro to substitute corn in feed onkampung chicken carcass. Experimental design used was completely randomized design (CRD) with5 treatments and 4 replications. Each treatment consists of cassapro P0 (0%) P1(10%) P2(20%)P3(30%) P4(40%). 100 kampung chicken was used this research.The results showed that there were no signifiant effect on cut weight, carcass weight and percentageof carcass due to the administration of cassapro. However, there was a tendency that feed rations P2(40% corn and 20% cassapro) showed good result.

scholarly journals Konsentrasi penggunaan tepung umbi uwi (dioscorea spp.) Sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi salami daging ayam pedaging

2020 ◽  
Vol 1 (2) ◽  
pp. 72-82
Author(s):  
Dyah Triasih ◽  
Y. O. Linata ◽  
M. Hilmi ◽  
A. U. Prastujati ◽  
S. Ton
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Broiler Chicken ◽  
Bacterial Culture ◽  
Meat Products ◽  
Microbiological Quality ◽  
Chemical Quality ◽  
Randomized Design ◽  
Completely Randomized Design

Abstrak Objectif. Salami adalah salah satu produk asal daging yang dibuat dengan penambahan kultur bakteri yang kemudian difermentasi selama ±48 jam. Penelitian ini bertujuan untuk mengetahui kosentrasi penggunaan  tepung umbi uwi (Dioscorea spp.) sebagai prebiotik terhadap kualitas kimia dan kualitas mikrobiologi yang meliputi uji kadar pati, uji pH, uji TAT, dan uji BAL salami daging ayam broiler. Materi dan Metode. Bahan yang digunakan dalam penelitian ini adalah ayam broiler yang ditambahkan tepung uwi dengan kosentrasi yang berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola searah yang terdiri dari 4 perlakuan yaitu dengan konsentasi 0%, 5%, 15%, dan 25%, masing-masing perlakuan terdiri dari 3 ulangan sehingga diperoleh 12 kali ulangan atau 12 unit percobaan. Hasil. Hasil penelitian menunjukkan konsentrasi 5% (P1) sampai 25% (P3) mampu meningkatkan viabilitas bakteri asam laktat sebesar 6,58% sampai 6,94% log CFU/g serta dapat meningkatkan nilai TAT. Penambahan tepung umbi uwi dengan konsentrasi 5% (P1) sampai 25% (P3) juga dapat menurunkan kadar pati dan pH dari salami. Kesimpulan. Kesimpulannya penambahan tepung uwi dengan kosentrasi yang berbeda mampu mempengaruhi kualitas salami daging ayam broiler. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami. Abstrack Objectif. Salami is one of the meat products made with the addition of bacterial culture, fermenting for ± 48 hours. This study aims to determine the concentration of the use of Uwi tuber flour (Dioscorea spp.) As a prebiotic on chemical quality and microbiological quality, which includes starch test, pH test, TAT test, and BAL test for broiler chicken salami. Material and Methods. The material used in this research is broiler chicken, which added with uwi flour with different concentrations. This study uses a completely randomized design (CRD) with a unidirectional pattern consisting of 4 treatments, with a concentration of 0%, 5%, 15%, and 25%. Each treatment consists of 3 replications so that 12 replicas or 12 units of trials obtained. Results. The results showed a concentration of 5% (P1) to 25% (P3) could increase the viability of lactic acid bacteria by 6.58% to 6.94% log CFU / g and could increase the TAT value. The addition of Uwi bulbs with a 5% (P1) to 25% (P3) can also reduce starch levels and pH from salami. Conclusion. The conclusion is the addition of uwi flour with different concentrations can affect the quality of broiler chicken salami.

scholarly journals Pengaruh Pemberian Prebiotik Immuno Forte dengan Level Berbeda terhadap Berat dan Persentase Karkas Ayam Broiler

2016 ◽  
Vol 1 (1) ◽  
pp. 739-745
Author(s):  
Jaunul Abdillah ◽  
Yunasri Usman ◽  
Herawati Latif
Keyword(s):  
Broiler Chickens ◽  
Broiler Chicken ◽  
Live Weight ◽  
Animal Husbandry ◽  
Positive Influence ◽  
Carcass Weight ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Different Levels ◽  
Banda Aceh

Abstrak.  Penelitian ini bertujuan untuk mengetahui pengaruh pemberian prebiotik Immuno Forte dengan level berbeda terhadap berat dan persentase karkas ayam broiler. Penelitian ini dilakukan di Laboratorium Lapangan Peternakan (LLP) Fakultas Pertanian Universitas Syiah Kuala, Banda Aceh, pada tanggal 22 Agustus sampai 19 September 2015. Penelitian ini menggunakan 100 ekor (DOC) ayam broiler CP 707 Strain Arbor Acres produksi PT. Charoen Pokphand. Ransum yang digunakan adalah ransum komersial R511 Hy-provite priode starterdan R512 Bravo priode finisher. Perlakuan yang diberikan terdiri dari : P0 (0 ml Immuno forte/3 l air ), P1 (0,5 ml Immuno forte/3 l air), P2 (1 ml Immuno forte/3 l air), P3 (1.5 ml Immuno forte/3 l air) dan P4 (2 ml Immuno forte/3 l air). Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Parameter yang diamati meliputi berat akhir, berat karkas, persentase karkas, berat potongan karkas dan persentase potongan karkas ayam broiler. Hasil penelitian menunjukkan penambahan prebiotik Immuno forte belum memberikan pengaruh positif terhadap berat  karkas ayam broiler. Penambahan prebiotik immuno forte dalam air minum berpengaruh nyata terhadap berat sayap, persentase sayap dan berat punggung ayam broiler, namun tidak berpengaruh nyata terhadap berat hidup, berat karkas, persentase karkas, berat dada, persentase dada, berat paha, persentase paha, berat punggung dan persentase punggung ayam broiler umur 28 minggu. Prebiotics Giving Effect Immuno Forte With Different Level of Carcass Weight and Percentage Broiler Chikens Abstract. This study aimed to determine the effect of prebiotics Immuno Forte with different levels of the weight and the percentage of broiler chicken carcasses. This research was conducted at the Laboratory of Animal Husbandry Field (LLP) Faculty of Agriculture, University of Syiah Kuala, Banda Aceh, on August 22 to 19, 2015. This study used 100 individuals (DOC) CP 707 broilers Arbor Acres strain produced by PT. Charoen Pokphand. Rations used was a commercial ration Hy-provite R511 and R512 starter period Bravo period finisher. Treatments consisted of: P0 (0 ml Immuno Forte / 3 l water), P1 (0.5 ml Immuno Forte / 3 l water), P2 (1 ml Immuno Forte / 3 l water), P3 (1.5 ml Immuno Forte / 3 l water) and P4 (2 ml Immuno forte / 3 l water). The design used was completely randomized design (CRD) with 5 treatments and 4 replications. The parameters observed final weight, carcass weight, carcass percentage, pieces of carcass weight and the percentage of broiler chicken carcass pieces. The results showed the addition of prebiotics Immuno Forte has not been a positive influence on broiler chicken carcass weight. The addition of prebiotics immuno forte in drinking water significantly affect the weight of the wing, the percentage of the wings and heavy backs broiler chickens, but did not significantly affect live weight, carcass weight, carcass percentage, heavy chest, the percentage of the chest, heavy thighs, the percentage of thigh, severe back and backs percentage broilers aged 28 weeks

scholarly journals EFEKTIVITAS KITOSAN SEBAGAI EDIBLE COATING KARKAS AYAM BROILER

2020 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Ken Ratu Gharizah Alhuur ◽  
Eggy Muhammad Juniardi ◽  
Kusmayadi Suradi
Keyword(s):  
Broiler Chicken ◽  
Chitosan Solution ◽  
Edible Coating ◽  
Chitosan Concentration ◽  
Randomized Design ◽  
Chicken Carcass ◽  
Optimal Effect ◽  
Number Of Bacteria ◽  
Temperature Storage

The purpose of this study is to obtain the chitosan concentration which provides the most optimal effect on the quality of broiler chicken carcasses in terms of total bacterial counts, storability at room temperature storage (27-30℃) and carcass acceptability. The study was conducted experimentally with a completely randomized design, using four treatments and five repetitions. The trial was carried out by dipping the broiler chicken carcass into for levels of chitosan concentration, namely 0%, 1%, 2%, and 3% for three seconds and then drained for 10 minutes. The results showed that the chitosan solution with a concentration of 3% as edible coating on broiler chicken carcasses showed the best results in suppressing the number of bacteria (TPC = 47.38×106 CFU/g), and extending shelf life (1076,40 minutes), as well as acceptability is still preferred by the panelists.

scholarly journals The Quality of Nugget of Broiler Chicken Meat with Addition of Sago Flour (Metroxylon Sp.)

2018 ◽  
Vol 3 (2) ◽  
pp. 67-72
Author(s):  
Sitti Nurlela ◽  
H. Hastuti ◽  
S. Suparman
Keyword(s):  
Broiler Chicken ◽  
Chicken Meat ◽  
Chicken Nuggets ◽  
Fresh Meat ◽  
Factor B ◽  
Real Effect ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the quality of broiler chicken nuggets with the addition of sago flour (Metroxylon Sp.) As a binder. This study used a completely randomized design (CRD), with a factorial pattern of 3 x 3 and 3 replications where factor A was broiler chicken meat (A1 = 60%, A2 = 70% and A3 = 80%) and factor B was sago flour (B1 = 30%, B2 = 20% and B3 = 10%). The material used was 4.5 kg of fresh meat broiler chicken and 900 g of sago flour. Based on the results of the study showed that the administration of sago flour as a binder in broiler chicken nuggets dough did not significantly affect (P> 0.05) the quality of broiler chicken nuggets. The conclusion of the study showed that the administration of sago flour to the quality of broiler chicken nuggets had no real effect

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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