scholarly journals Effect of Use Different Eggs with Different Techniques of Salted Eggs on the level of Consumer Preference

2018 ◽  
Vol 2 (1) ◽  
pp. 15
Author(s):  
Selvia Tharukliling ◽  
Zaenal Fanani
Keyword(s):  
Consumer Preferences ◽  
Consumer Preference ◽  
Egg Yolk ◽  
Real Effect ◽  
Randomized Design ◽  
Best Value ◽  
Different Types ◽  
Completely Randomized Design ◽  
Chicken Eggs ◽  
Wrapping Technique

This study aims to determine the effect of different types of eggs and salting techniques on making salted eggs to the level of consumer preference. Types of eggs used are duck eggs, laying chicken eggs and local chicken eggs. The three types of eggs will be in use by using the method of immersion and wrapping. This study used a completely randomized design with 2 x 3 factorial pattern with 3 replications to obtain 18 experimental units. The variables observed in this study are the color of egg yolk, egg texture, salty egg taste, and the level of consumer preference. Based on the results of the research results obtained for variables yellow eggs have a significant effect (p <0.01) with the highest value in duck eggs with the technique of wrapping and then in the duck eggs by immersion tech-niques while the chicken eggs and eggs on the eggs obtained results which is not much different. Next to the texture of salted eggs the results have no real effect but the highest value remains in duck eggs with wrapping technique. In taste ariable results have a significant effect (p <0.01) on the taste of salt-ed eggs and the best results are on duck eggs with packaging techniques. The last variable is the level of consumer preferences to the salted eggs results have a significant effect on the level of consumers with the highest value on duck eggs with immersion techniques. Of the four variables can be conclud-ed that the results showed the highest and best value according to the consumer is a salted egg from duck eggs with immersion techniques.

scholarly journals PEMANFAATAN TEPUNG KULIT PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP KUALITAS INTERNAL TELUR

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 418
Author(s):  
Armando Paat ◽  
C.L. Sarajar ◽  
J. R. Leke ◽  
F. N. Sompie
Keyword(s):  
Carica Papaya ◽  
Laying Hens ◽  
Egg Yolk ◽  
Internal Quality ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Chicken Eggs

UTILIZATION AND INTERNAL QUALITY OF EGG ON PAPAYA PEEL MEAL DIET (CARICA PAPAYA L). The aim of research was to utilization and internal quality of eggs on papaya (carica papaya L) peel meal diet. The material used in this study were one hundred laying hens (MB 402). The completely randomized design (CRD) was done in this research for analysing of statistics to five treatments and four replications, each replications was occupied by five laying hens (MB 402). The variable measured were egg weight, egg yolk, colour of egg yolk.  The result of this research showed that egg weight, egg yolk, the colour egg yolk was not significantly different (P>0.05). Conclusion, the utilization of flour skin papaya until 16% in feed will increase the quality of chicken eggs. Kata Kunci: Papaya peel meal, laying feed, the quality internal egg.

scholarly journals PENGARUH JENIS SINGKONG DAN RAGI TERHADAP KADAR ETANOL TAPE SINGKONG

2018 ◽  
Vol 1 (1) ◽  
pp. 26-33
Author(s):  
Dirayati Dirayati ◽  
Abdul Gani ◽  
Erlidawati Erlidawati
Keyword(s):  
Analysis Of Variance ◽  
Fermentation Process ◽  
Research Use ◽  
Anova Analysis ◽  
Real Effect ◽  
Ethanol Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Different Types ◽  
Completely Randomized Design

Abstrak. Tape merupakan hasil dari proses fermentasi bahan makanan dengan bantuan suatu mikroorganisme yang disebut ragi atau khamir. Pada umumnya, tape hasil fermentasi mengandung senyawa etanol. Namun, kadar etanol yang dihasilkan dipengaruhi oleh jenis bahan makanan dan ragi yang digunakan. Penelitian ini dilakukan untuk mengetahui pengaruh jenis singkong dan ragi terhadap kadar etanol tape singkong. Jenis penelitian ini adalah eksperimen yang menggunakan pendekatan kuantitatif. Data penelitian ini bersumber dari sampel tape singkong jenis Mentega dan Malang 2 yang dibuat menggunakan ragi Meulaboh dan Sigli. Teknik pengumpulan data yang digunakan adalah observasi terstruktur. Penelitian dilakukan dengan menitrasi larutan sampel yang sudah ditetesi indikator PP (1%) dengan larutan NaOH (0,1 M). Proses titrasi dilakukan pada sampel mulai hari ke-1 setelah peragian sampai hari ke-5. Data yang diperoleh selanjutnya dianalisis dengan analisis varian (ANOVA) menggunakan Rancangan Acak Lengkap (RAL). Berdasarkan hasil analisis data diperoleh beberapa temuan, yaitu: (1) jenis singkong berpengaruh tidak nyata terhadap kadar etanol tape; (2) jenis ragi berpengaruh tidak nyata terhadap kadar etanol tape; (3) interaksi antara jenis singkong dengan jenis ragi berpengaruh tidak nyata terhadap kadar etanol tape. Hasil analisis dengan ANOVA tidak menunjukkan adanya perbedaan yang signifikan, sehingga tidak dilakukan uji lanjut.Kata kunci: singkong, ragi, kadar etanol tape Abstract. Tapai is a product of fermentation of cassava with the aid of a microorganism called yeast or khamir. In general, tapai that produced from fermentation process contains an ethanol compounds. This study was conducted to determine the effect of varieties of yeast and cassava on ethanol level of tapai. This research use a quantitative approach. The sample of this research were Butter cassava and Malang 2 cassava which were fermented with using yeast from Meulaboh and Sigli. The data collected using structured observation technique. Research carried out by titrating NaOH (0.1 M) solution to the sample which have been added a PP indicators (1%). The titration on the samples started from  the first day  after fermentation untill fifth day (5th day). Data were analyzed by analysis of variance (ANOVA) using a completely randomized design (CRD). Based on the analysis of data obtained several findings, namely: (1) the type of cassava gave  no real effect on tapai's ethanol levels; (2) different types of yeast cast no real effect on tapai's ethanol levels ; (3) there are no real effect on ethanol level of tapai produced by the interaction between different yeast and cassava. The results of the ANOVA analysis showed no significant difference between treatments, so it is not carried out.Keywords: cassava, yeast, tapai's ethanol levels

scholarly journals Kajian Penggunaan Nutrisi Anorganik terhadap Pertumbuhan Kangkung (Ipomoea reptans Poir) Hidroponik Sistem Wick

2017 ◽  
Vol 4 (2) ◽  
pp. 75-81
Author(s):  
Nurul Hidayati ◽  
Pienyani Rosawanti ◽  
Fitriadi Yusuf ◽  
Nanang Hanafi
Keyword(s):  
Plant Height ◽  
Inorganic Fertilizer ◽  
Single Factor ◽  
Higher Plant ◽  
Real Effect ◽  
Nutrient Treatment ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
Single Factor Experiment

This study aims to determine the effect of giving different types of nutrients on the growth of kale in hydroponic wick system. The study was a single factor experiment with two treatments using Completely Randomized Design (CRD) with 7 replications. The treatment given was inorganic fertilizer AB Mix and NPK plus inorganic fertilizer. Nutritional concentration was given as much as 10 ml/liter. The results showed that the type of nutrient treatment was significantly affected the growth of plant height at age 14 days after planting (DAP) and 21 DAP. At age 28 DAP there was no real effect. The producing of leaves number was differences at all stages. Provision of nutrition AB mix produced higher plant height at 14 DAP (15.9 cm) and 21 DAP (19.3 cm). The parameter of leaf number, AB mix yield more leaves at 14 hst (8,1 strand), 21 hst (11,1 strands) and 28 DAP (13,4 strands) respectively.

scholarly journals Pengaruh Konsentrasi Ekstrak Daun Sirsak Terhadap Penurunan Kualitas Telur Ayam Ras Selama Penyimpanan

2020 ◽  
Vol 7 (2) ◽  
pp. 85-89
Author(s):  
Isye Jean Liur
Keyword(s):  
Leaf Extract ◽  
Egg Quality ◽  
Egg Yolk ◽  
Nutritional Content ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Chicken Eggs ◽  
Haugh Unit

Hen egg is easy to get and affordable. Besides having a complete nutritional content, chicken eggs are also easily damaged due to microbial activity during storage so that it can reduce egg quality. Therefore, a preservation process is needed to maintain egg quality. This study aims to determine the effect of soursop leaf extract concentrations on decreasing the quality of eggs. This research used a completely randomized design with two factors, the first factor was the concentration of soursop leaf extract (20, 30, 40%) and the second was the shelf life (0, 7, 14, 21 and 28 days). Observation included egg white index, egg yolk index, haugh unit, and weights of eggs. The results indicate that eggs with soursop leaf extract immersion treatment can maintain egg quality. The concentration of soursop leaf extract as much as 40% gives better results in maintaining the quality of eggs.

scholarly journals Cellulase hydrolyzed Indigofera zolingeriana leaf utilization as a feed ingredient for gourami fingerling

2021 ◽  
Vol 20 (2) ◽  
pp. 139-147
Author(s):  
Jefry Jefry ◽  
Mia Setiawati ◽  
Dedi Jusadi ◽  
Ichsan Achmad Fauzi
Keyword(s):  
Growth Performance ◽  
Feed Efficiency ◽  
Specific Growth ◽  
Second Step ◽  
Feed Ingredient ◽  
Protein Retention ◽  
Cellulase Enzyme ◽  
Randomized Design ◽  
Best Value ◽  
Completely Randomized Design

This study was aimed to evaluate the utilization of hydrolyzed Indigofera zolingeriana by celullase enzyme as the feed ingredient of gourami fish. This study used a completely randomized design which contained three steps, whereas each step contained four treatments and four replications. The first step performed by evaluating the Indigofera leaf meal (ILM) added with cellulase enzyme of 0 g/kg (control), 0.4 g/kg, 0.8 g/kg, and 1.2 g/kg. The second step was the digestibility test of ILM on gourami seeds. The third step was feed evaluation added with ILM as much as 0% (control), 15%, 30%, and 45% against the growth performance on gourami seeds. The gourami seeds used in the second and third steps with a weight of 13.65 ± 0.39 g/seed and 5.95 ± 0.15 g/seed, respectively. The addition of 0.8 g/kg and 1.2 g/kg cellulase enzyme could significantly decrease the crude fiber of ILM with 43.33%, besides having the best value of total, ingredient, protein, lipid, and energy digestibility. The growth performance of gourami seeds given 15% ILM added feed had the best value and insignificantly different from the control feed without ILM addition based on the specific growth rate (SGR), protein retention (PR), and feed efficiency (FE).          Keywords: Cellulase, feed, hydrolyze, Indigofera zolingeriana, Osphronemus gouramy.   ABSTRAK   Penelitian ini dilakukan untuk mengevaluasi pemanfaatan daun Indigofera zolingeriana yang dihidrolisis enzim selulase sebagai bahan baku pada pakan benih ikan gurami. Penelitian ini menggunakan rancangan acak lengkap yang terdiri atas tiga tahap, dimana masing-masing tahap terdiri dari empat perlakuan dan empat ulangan. Pada tahap pertama dilakukan evaluasi tepung daun Indigofera (TDI) yang ditambahkan enzim selulase sebesar 0 g/kg (kontrol), 0.4 g/kg, 0.8 g/kg, dan 1.2 g/kg. Pada tahap kedua dilakukan uji kecernaan bahan TDI pada benih ikan gurami. Pada tahap ketiga dilakukan evaluasi pakan yang ditambahkan TDI sebesar 0% (kontrol), 15%, 30% dan 45%  terhadap kinerja pertumbuhan pada benih ikan gurami. Benih ikan gurami yang digunakan pada penilitian tahap kedua dengan bobot 13.65 ± 0.39 g/ekor dan 5.95 ± 0.15 g/ekor. Penambahan enzim selulase pada dosis 0.8 g/kg dan 1.2 g/kg secara signifikan mampu menurunkan serat kasar TDI sebesar 43.33 % dan memberikan nilai terbaik terhadap nilai kecernaan total, kecernaan bahan, kecernaan protein, kecernaan lemak dan kecernaan energi. Kinerja pertumbuhan benih ikan gurami yang diberikan pakan yang ditambahkan TDI sebesar 15% memilki nilai terbaik dan tidak berbeda nyata terhadap pakan kontrol tanpa TDI dari aspek laju pertumbuhan spesifik (LPS), retensi protein (RP) dan efisiensi pakan (EP).   Kata kunci: Hidrolisis, Indigofera zolingeriana, Osphronemus gouramy, pakan, selulase.

scholarly journals PERBEDAAN PEMBERIAN LARUTAN VITAMIN B KOMPLEKS PADA TELUR TETAS TERHADAP HASIL TETAS AYAM KAMPUNG

2018 ◽  
Vol 12 (1) ◽  
pp. 31-51
Author(s):  
Aprilianto Bayu Arisandy ◽  
Agustina Widyasworo ◽  
Eddy Trijana Sudani
Keyword(s):  
Research Method ◽  
Domestic Chicken ◽  
Vitamin B ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Chicken Eggs

ABSTRACT The research was conducted at Mrs. Sripurwanti's farm in Rejotangan Village, Rejotangan Sub-district, Tulung Agung Regency. The research was conducted from 1 March to 1 April 2017. The aim of the research to determine the difference in the solution of Vitamin B Complex to the results of domestic chicken include hatchability, mortality and hatching weight. Research material using selected 225 eggs of chicken eggs and Vitamin B Complex as many as 30 grains. The research method used is experiments with Completely Randomized Design (RAL). The study was divided into 5 treatments and 5 replications per repeat consisting of 9 eggs. Treatment consists of the addition of Vitamin B complex as much as 0, 45 mg, 90 mg, 135 mg, and 180 mg The results are expected can provide information about alternative moisture enhancer ingredients namely Vitamin B Komplek. The results showed that vitamin B complex was not significant (P> 0.05) to hatchability, live eggs and die 2nd candling , mortality, and hatching weight. Vitamin B complex has significant effect (P <0,05) on hatchability and mortality based on candling to 2. Result of the research can be concluded that giving Vitamin B Complex as much as 45 mg deserves to be additive addition of humidity because it can increase the percentage of hatchability by 15%

scholarly journals EFEK PENAMBAHAN ENZIM (Amylase, Protease, Xylanase) DALAM PAKAN TERHADAP BERAT TELUR DAN DIAMETER KUNING TELUR PADA ITIK CAMPURAN

2021 ◽  
Vol 11 (1) ◽  
pp. 39-47
Author(s):  
Bagus Uda Palgunadi ◽  
Ratna Widyawati ◽  
Dian Ayu Kartika Sari ◽  
Halimah Tusadiah
Keyword(s):  
Egg Yolk ◽  
Egg Weight ◽  
Experimental Animals ◽  
Anova Test ◽  
Average Value ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design

The purpose of this research aims to determine the effect of adding enzymes (amylase, protease, xylanase) in feed on egg weight and egg yolk diameter in mixed ducks. The experimental animals used were 24 laying ducks. The design used was a completely randomized design (CRD) with 4 treatments and 6 replications. The four treatments were P0 (Control), P1 (6 ducks with Avizym1502®5gram / kg), P2 (6 ducks with Avizym1502® 10gram / kg), and P3 (6 ducks given Avizym1502). ® 15gram / kg). This treatment is carried out once a day for 9 weeks. Before the treatment, the ducks were adapted for a week. After that, the initial egg weight and yolk diameter were measured at week 0, week 6, and week 9. Data obtained from the results of weighing eggs found an average value of P0 (59.1667 ± 3.9200a) g, P1 5gram / kg (56.1667 ± 2.9268a) g, P2 10gram / kg (60.1667 ± 4.9966a) g, and P3 15gram / kg (67.6667 ± 2.7325ᵇ) g. The results of data from examining the diameter of the egg yolk found an average value of P0 (45.03 ± 1.2956a) mm, P1 5gram / kg (44.35 ± 0.7969a) mm, P2 10gram / kg (45.75 ± 1.5694a) mm, and P3 15gram / kg (48.83 ± 0.7394ᵇ) mm. The data obtained were then analyzed using the ANOVA test which statistically showed that there was a significant difference (P <0.05) between egg weight and yolk diameter in mixed ducks treated with enzymes (amylase, protease, xylanase) in the feed.

scholarly journals Motilitas dan viabilitas spermatozoa semen sexing kambing peranakan etawa (pe) menggunakan metode sedimentasi putih telur dengan pengencer yang berbeda

2017 ◽  
Vol 5 (1) ◽  
pp. 50-56 ◽  
Author(s):  
Yanpiterson Umbu Lele ◽  
Enike Dwi Kusumawati ◽  
Aju Tjatur Nugroho Krisnaningsih
Keyword(s):  
Significant Influence ◽  
Research Method ◽  
Egg Yolk ◽  
Egg White ◽  
Variance Analysis ◽  
Laboratory Research ◽  
Sedimentation Method ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui motilitas dan viabilitas spermatozoa semen hasil sexing kambing Peranakan Etawa (PE) dengan metode sedimentasi putih telur menggunakan pengencer yang berbeda. Materi yang digunakan dalam penelitian ini adalah semen segar kambing Peranakan Etawa (PE) berumur 2 tahun dan bobot badan 120 kg dari Balai Besar Inseminasi Buatan (BBIB)  Singosari Malang. Metode penelitian ini yang digunakan adalah penelitian laboratorium dengan menggunakan rancangan acak lengkap (RAL). Perlakuan terdiri dari semen sexing dengan menggunakan pengencer Andromed lapisan atas dan Andromed lapisan bawah dan Tris Aminomethan Kuning Telur lapisan atas dan Tris Aminomethan Kuning Telur lapisan bawah dengan masing-masing 10 ulangan. Variabel yang diamati adalah motilitas dan viabilitas spermatozoa semen sexing dengan pengencer yang berbeda, proses sexing menggunakan metode sedimentasi putih telur. Data yang diperoleh dianalisis menggunakan Analisis Varian  (ANOVA) apabila perlakuan memberikan perbedaan, maka dilanjutkan dengan Uji BNT. Hasil penelitian menunjukkan bahwa metode sedimentasi putih telur dengan pengencer yang berbeda pada kambing Peranakan Etawa (PE) memberikan pengaruh yang sangat nyata (P<0,01) terhadap motilitas dan viabilitas spermatozoa semen sexing. Motilitas dan viabilitas terbaik terdapat pada pengencer Tris aminomethan kuning telur lapisan atas sebesar 75,65%, 74,41% dan Andromed lapisan atas sebesar 65,4%, 60%. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas spermatozoa semen sexing kambing PE dengan menggunakan pengencer Tris aminomethan memberikan hasil terbaik terhadap motilitas dan viabilitas. Berdasarkan hasil penelitian ini maka disarankan agar menggunakan pengencer Tris aminomethan kuning telur sebagai pengencer sexing spermatozoa.   ABSTRACT The purpose of this study was to determine the motility and viability of PE sperm sexing with egg white sedimentation method using different diluents. This research method used was laboratory research using a completely randomized design (CRD) treatment PE sexing sperm. The results showed that the quality of PE sperm goat with various diluents showed a significant influence (P<0,01). The variables observed were motility and viability of sperm. The data obtained were analyzed using variance analysis (ANOVA) with complete randomized design (CRD). Motility and viability at best against Tris aminomethane top layer of egg yolk 65,4% and the top layer of Andromed 75,65%, 74,41%. Based on the results it is suggested that using Tris aminomethane yolk as a diluents sexing sperm. It can be concluded that the quality of sexing sperm goat PE by using tris aminomethane diluent gives the best result on motility and viability.

scholarly journals Produktivitas Rumput Hamil (Panicum maximum cv Hamil) yang Ditanam Menggunakan Benih Berbeda

2021 ◽  
Vol 26 (3) ◽  
pp. 444-449
Author(s):  
Ahmad Fanindi ◽  
Endang Sutedi ◽  
Harmini Harmini
Keyword(s):  
Reproductive Traits ◽  
Morphological Characters ◽  
Selection Method ◽  
Panicum Maximum ◽  
Plant Materials ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
The Difference ◽  
Generative Phase

Reproductive traits determine the selection method in plant breeding. The benggala grass of the Hamil cultivar was thought to be apomictic; thus, a study was conducted to determine its reproduction. The research began by studying the morphological characters, continued with observing the generative phase and seed production of the cultivar planted from seeds (generative) and from pols (vegetative). The experiment was conducted in the greenhouse of the Research Institute of Animal Production. The experimental design was a completely randomized design with ten replications, and the treatments were different types of plant materials: seeds and pols. The Hamil cultivar taken from RIAP Collection was planted in pots with a diameter of 40 cm and a height of 30 cm. The results showed that most of the morphological characters of the Hamil cultivar planted from seeds and from pols were not different (P >0.05), so it was presumed that they were apomictic. The difference in morphology was only in the length and width of the flag leaves and the length of the internodes, where the cultivars planted using seeds were higher. The production of seeds, pithy seed weight, and seed germination of cultivars planted using seeds were higher (P <0.05). Further research is needed to determine the apomixis properties based on cytologically Hamil cultivars.   Keywords: apomixis, benggala grass, morphology, plnting material; seed

scholarly journals Efektivitas Sukrosa sebagai Proteksi Aktif Membran Ekstraseluler Spermatozoa Sapi Bali pada Zona Pre-Freezing

2019 ◽  
Vol 19 (1) ◽  
pp. 77-84
Author(s):  
Pajri Anwar ◽  
Jiyanto Jiyanto
Keyword(s):  
Concentration Level ◽  
Sucrose Concentration ◽  
Egg Yolk ◽  
Temperature Changes ◽  
Progressive Movement ◽  
Randomized Design ◽  
Glycerol Treatment ◽  
Active Protection ◽  
Completely Randomized Design ◽  
Membrane Protection

ABSTRAK. Penelitian ini bertujuan untuk mengetahui efektivitas kinerja sukrosa dalam Tris kuning telur sebagai krioprotektan untuk perlindungan aktif ekstraseluler membran plasma utuh spermatozoa sapi Bali. Bahan yang digunakan dalam penelitian ini adalah sperma sapi Bali terpilih dan bahan pengencer semen. Penelitian menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan. Perlakuan A (Kontrol) = Tris 80%+20% Kuning telur + Gliserol; Perlakuan B = 0,2% Sukrosa + Tris 80%+20% Kuning telur + Gliserol; Perlakuan C = 0,3% Sukrosa + Tris 80%+20% Kuning telur + Gliserol; Perlakuan D = 0,4% Sukrosa + Tris 80%+20% Kuning telur + Gliserol; Perlakuan E = 0,5% Sukrosa + Tris 80%+20% Kuning telur + Griserol. Parameter yang diamati dalam penelitian ini adalah pergerakan progresif aktif spermatozoa dan membran Plasma Utuh (MPU) pada tahap pre-feezing semen sapi Bali. Hasil penelitian menunjukkan bahwa tingkat konsentrasi sukrosa pada tahap pre-freezing tidak berpengaruh nyata (P 0,05%) terhadap persentase progresif aktif spermatozoa dan proteksi MPU semen Sapi Bali dan tingkat aktif progresif spermatozoa dengan penambahan sukrosa dalam kuning telur dikategorikan baik (66.75- 69.00%). Penambahan berbagai level  konsentrasi sukrosa sebagai krioprotektan ekstraseluler melapisi dan mengikat membran spermatozoa dari efek perubahan suhu yang drastis pada tahap pre-freezing dalam proses semen beku. The effectiveness of sucrose as the Active Protection of Bali Spermatozoa Extracellular Membranes Pre-Freezing ABSTRACT. This study aimed to determine the effectiveness of the performance of sucrose in tris egg yolk as a cryoprotectant for extracellular active protection of extracellular membrane of Bali bulls spermatozoa. The material used in this study is the sperm of selected Bali bulls and spermatozoa thinning agent. This study used an experimental method with a completely randomized design (CRD) consisting of 5 treatments and 4 replications. Treatment A (Control) = Tris 80% + 20% Egg Yolk + Glycerol; Treatment B = 0.2% Sucrose + Tris 80% + 20% Egg yolk + Glycerol; Treatment C = 0.3% Sucrose + Tris 80% + 20% Egg yolk + Glycerol; Treatment D = 0.4% Sucrose + Tris 80% + 20% Egg yolk + Glycerol; and Treatment E = 0.5% Sucrose + Tris 80% + 20% Egg Yolk + Griserol. The parameters observed in this study were the active progressive movement and extracellular membrane of spermatozoa protection in Bali bulls pre-freezing stage. The results showed that the sucrose tris egg yolk concentration level at the pre freezing stage no significant effect (P 0.05%) on the active progressive percentage of spermatozoa and bali bulls extracellular membrane protection conditions active levels of progressive spermatozoa with the addition of sucrose in egg yolk are categorized as good (66.75- 69.00%). Addition of various levels of sucrose concentration as extracellular cryoprotectant coating and binding of spermatozoa membranes from the effects of drastic temperature changes in the pre-freezing stage in the process of frozen sperm.

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