PENGGUNAAN TEPUNG LIMBAH LABU KUNING (Cucurbita moschata) DALAM PAKAN AYAM PETELUR TERHADAP KUALITAS INTERNAL  TELUR AYAM RAS

UTILIZATION OF YELLOW PUMPKIN WASTE PRODUCT (Cucurbita moschata) IN RATION OF LAYING HENS ON INTERNAL EGG CHARACTERISTICS. The aim of this research is to know the effect of the use of yellow pumpkin flour/waluh (cucurbita moschata) in laying chicken feed against egg white index, egg yolk index, and yolk color. This study used 100 laying chickens aged 42 weeks. This research was conducted at Animal Product Technology Laboratory, Faculty of Animal Husbandry of Sam Ratulangi University. The observed variables consisted of egg white index, yolk index and yolk color. The method used is a complete randomized design consisting of five treatments and 5 replications. The treatment is the replacement of yellow pumpkin flour, with each treatment is R0 = Basic ration without using yellow pumpkin flour, R1 = Ration 98% 2% yellow pumpkin flour, R2 = base ration 96% + 4% yellow pumpkin flour, R3 = base ration 94% + 6% yellow pumpkin flour, R4 = base ration 92% + 8% yellow pumpkin flour. The results showed that the use of yellow pumpkin flour at level 2%, 4%, 6%, and 8% in the ration gave no significant effect (P> 0.05) on egg white index, yolk index, and yolk color. The conclusion is that the use of pumpkin flour waste up to 8% level in laying chicken feed gives the same result to egg white index, yolk index and yolk color.Key words: Pumpkin waste, egg, hen.

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PENGARUH KONSENTRASI LARUTAN KALSIUM HIDROKSIDA (Ca (OH)2) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN KULIT SAPI

AGRI-SOSIOEKONOMI ◽

10.35791/agrsosek.15.1.2019.23600 ◽

2019 ◽

Vol 15 (1) ◽

pp. 217

Author(s):

Susan ., Mokoolang ◽

Meity ., Sompie ◽

Indiyah ., Wahyuni

Keyword(s):

Calcium Hydroxide ◽

Chemical Properties ◽

Animal Husbandry ◽

Food Engineering ◽

Animal Product ◽

Randomized Design ◽

Significant Difference ◽

Lime Solution ◽

Product Technology ◽

Physical And Chemical

The aim of the study was to examine the effect of differences in the concentration of lime solution (Ca (OH) 2) on the physical and chemical properties of gelatin in cow skin. This research was conducted in December 2017 until January 2018 at the Laboratory of Animal Product Technology at the Faculty of Animal Husbandry, Sam Ratulangi University of Manado and analysis was carried out at the Food Engineering Laboratory, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta. This study used a Completely Randomized Design (CRD) 4 x 4 with the treatment of the concentration of calcium hydroxide (Ca (OH) 2) solution, each treatment was repeated four times (Steel and Torrie, 2001). The results showed that the treatment of the concentration of calcium hydroxide (Ca (OH) 2) gave no significant difference (P> 0.05) on gel strength, viscosity, yield, pH and water content of gelatin in cow skin.*eprm*

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Combination Effect of Golden Snail Powder and Fermented Coconut Cake on Quality of Duck Eggs

Jurnal Riset Veteriner Indonesia (Journal of The Indonesian Veterinary Research) ◽

10.20956/jrvi.v3i2.6627 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

Nurmauliah Syaharuddin ◽

Rasdyanah Rasdyanah ◽

Dwi Kesuma Sari ◽

Waode Santa Monica ◽

Abdul Wahid Jamaluddin

Keyword(s):

Egg Quality ◽

Animal Husbandry ◽

Egg Yolk ◽

Egg White ◽

Raw Material ◽

Egg Weight ◽

White Index ◽

Eggshell Quality ◽

Haugh Unit

This study aims to determinate the effect of combination golden snail powder and fermented coconut cake on quality of duck eggs. We were using experimental feeds combination form golden snail powder and fermented coconut cake as raw material for livestock rearing for duck. This research was conducted in July - September 2018 in Mangkoso Village, Barru Regency and continued with sample testing at the Laboratory Animal Husbandry Faculty of Livestock Product Technology University of Hasanuddin. This study used 16 female duck who are 20 weeks old with four types of treatments consists of four replications of each treatment. The egg quality was carried out using a sample of 16 eggs from Ducks which was maintained and treated with different rations. The data obtained were analyzed using variance analysis with a Completely Randomized test for significant different results. The results of the combination of golden snail powder and fermented coconut cake on egg color, egg white index, egg yolk index, haugh unit (HU) value of egg units. All treatments (P1, P2, P3) gave effect to three parameters, namely eggshell quality, egg yolk index and egg yolk color, while the other three parameters namely egg weight, egg white index and Haugh Unit (HU) value did not differ significantly from negative controls. The best treatment was shown by treatment P3 which gave an effect on the heavier egg weight than other treatments, eggshell quality grade A, Egg White Index and Egg Yolk Index showed good quality and bright golden egg yolks.

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

Jurnal Sains Peternakan ◽

10.21067/jsp.v5i1.3140 ◽

2017 ◽

Vol 5 (1) ◽

pp. 50-56 ◽

Cited By ~ 1

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.

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PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽

10.35792/zot.40.1.2020.26942 ◽

2020 ◽

Vol 40 (1) ◽

pp. 150

Author(s):

Asrul Lamarang ◽

A. Yelnetty ◽

L.Ch.M Karisoh ◽

N.N Lontaan

Keyword(s):

Storage Time ◽

Aloe Vera ◽

Egg Yolk ◽

Egg White ◽

Egg Weight ◽

White Index ◽

Significant Difference ◽

Chicken Eggs ◽

Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

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KADAR KOLESTEROL, UREA, KREATININ DARAH DAN KOLESTEROL TELUR AYAM SENTUL DENGAN PENAMBAHAN EKSTRAK BUAH MENGKUDU YANG DISUPLEMENTASI Cu DAN Zn

Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan ◽

10.24198/jnttip.v2i1.25833 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Nai Nurazizah ◽

Nai Nurazizah

Keyword(s):

Blood Urea Nitrogen ◽

Animal Husbandry ◽

Egg Yolk ◽

Blood Cholesterol ◽

Fruit Extract ◽

Urea Nitrogen ◽

Nitrogen Levels ◽

Randomized Design ◽

Yolk Cholesterol ◽

Cu And Zn

The research was conducted to know the effect of noni fruit extract supplemented by Cu and Zn on blood cholesterol and egg yolk cholesterol, creatinin, and blood urea nitrogen of sentul chicken. The research was done from August until October 2019. Samples test was held in Physiology and Biochemistry Laboratory, Animal Husbandry Faculty, Padjadjaran University, Sumedang. The methods used experimental with a Completely Randomized Design (CRD) and the effect of treatment using Analysis of Varience (ANOVA) followed by Orthogonal Polynomial. The treatment consisted of five kind with five repetitions, those are to = without adding noni fruit extract and Cu, Zn , t1= Ration + 60 mg/kg extract noni fruit suplemented Cu 0,06 mg and Zn 1,5 mg, t2= Ration+ 180 mg/kg extract fruit noni suplemented Cu 0,18 mg and Zn 3,0 m, t3= Ration + 240 mg/kg extract fruit noni suplemented Cu 0,24 mg and Zn 4,5 mg, t4= Ration + 360 mg/kg extract fruit noni suplemented Cu 0,36 and Zn 6,0 mg. The result showed that the effect of giving 360 mg/kg noni extract suplemented Cu 0,36 and Zn 6,0 mg was significant effect decreasing blood cholesterol levet but non significant decreasing egg yolk cholesterol, creatinin, and blood urea nitrogen levels of Sentul Chicken. Keywords: noni fruit extract, cholesterol, urea, creatinin, blood, egg yolk cholesterol, sentul chicken, mineral Cu and ZnThe research was conducted to know the effect of noni fruit extract supplemented by Cu and Zn on blood cholesterol and egg yolk cholesterol, creatinin, and blood urea nitrogen of sentul chicken. The research was done from August until October 2019. Samples test was held in Physiology and Biochemistry Laboratory, Animal Husbandry Faculty, Padjadjaran University, Sumedang. The methods used experimental with a Completely Randomized Design (CRD) and the effect of treatment using Analysis of Varience (ANOVA) followed by Orthogonal Polynomial. The treatment consisted of five kind with five repetitions, those are to = without adding noni fruit extract and Cu, Zn , t1= Ration + 60 mg/kg extract noni fruit suplemented Cu 0,06 mg and Zn 1,5 mg, t2= Ration+ 180 mg/kg extract fruit noni suplemented Cu 0,18 mg and Zn 3,0 m, t3= Ration + 240 mg/kg extract fruit noni suplemented Cu 0,24 mg and Zn 4,5 mg, t4= Ration + 360 mg/kg extract fruit noni suplemented Cu 0,36 and Zn 6,0 mg. The result showed that the effect of giving 360 mg/kg noni extract suplemented Cu 0,36 and Zn 6,0 mg was significant effect decreasing blood cholesterol levet but non significant decreasing egg yolk cholesterol, creatinin, and blood urea nitrogen levels of Sentul Chicken. Keywords: noni fruit extract, cholesterol, urea, creatinin, blood, egg yolk cholesterol, sentul chicken, mineral Cu and Zn

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Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽

10.35580/bionature.v19i2.9730 ◽

2019 ◽

Vol 19 (2) ◽

Author(s):

Rusli Rusli ◽

Intan Dwi Novieta ◽

Rasbawati Rasbawati

Keyword(s):

Protein Content ◽

Water Content ◽

Broiler Chicken ◽

Animal Husbandry ◽

Egg White ◽

Chicken Meat ◽

Randomized Design ◽

Average Water ◽

Completely Randomized Design ◽

The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

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Characterization and comparation test of chicken eggs strain isa brown and hyline brown in different areas

Jurnal Peternakan Integratif ◽

10.32734/jpi.v5i2.2116 ◽

2017 ◽

Vol 5 (2) ◽

Author(s):

Setiawan Hakim ◽

Y L Henuk ◽

Hamdan ◽

I Sembiring ◽

Hasnudi

Keyword(s):

Egg Yolk ◽

Egg White ◽

Comparative Test ◽

Shell Weight ◽

Egg Weight ◽

Air Cavity ◽

White Index ◽

Egg Shape ◽

Chicken Eggs ◽

Haugh Unit

This study aims to determine the characterization and comparative test of exterior and interior qualities including egg weight, eggshell thickness, egg shape, air cavity and interior including high albumin, egg yolk, and haugh egg unit from egg strain Isa Brown and Hyline Brown in different areas of Deli Serdang and Langkat regencies, North Sumatra Province in June-July 2017. The eggs used in this study were 400 eggs divided by 100 Isa Brown and 100 Hyline Brown from Denai Village, Pantai Labu Subdistrict, Regency Deli Serdang, then 100 Isa Brown and 100 Hyline Brown from Sei Limbat Village, Kecamatan Selesai, Langkat District. Each egg is collected directly from the chicken and then measured against the exterior and interior. The results showed that the characterization and comparative test of chicken eggs consumption of strains of Isa Brown and Hyline Brown in different regions had results(thit> ttable) with t test on comparative test I1: H1 and I2: H2 meaning egg of different strain showed different result also on egg weight parameter, shapeegg, shell weight, air cavity, egg white index, haugh unit, egg yolk index and yolk color. The comparative test I1: I2 showed no significant differences (thit <ttabel) on egg weight, shell thickness, shell weight, egg white index, haugh unit and egg yolk index, but showed significantly different (titable) results in egg shape, air cavity and yolk color, meaning there is environmental influence but not significant to other quality of egg with same strain in different region. In the H1: H2 comparative test the results were not significantly different (thit <ttabel) on all parameters except the color of egg yolks, meaning that no environmental or strain effect produced eggs of the same quality in different regions.

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PENGARUH KONSENTRASI LARUTAN DAUN JAMBU BIJI (Psidium guajava) DAN LAMA PERENDAMAN TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽

10.35792/zot.39.2.2019.24844 ◽

2019 ◽

Vol 39 (2) ◽

pp. 241

Author(s):

Tri Ernawati ◽

Linda Ch. M. Karisoh ◽

Rahmawaty Hadju ◽

Surtijono E. Siswosubroto

Keyword(s):

Egg Yolk ◽

Solution Concentration ◽

Egg White ◽

Egg Weight ◽

Soaking Time ◽

White Index ◽

Guava Leaves ◽

Guava Leaf ◽

Chicken Eggs

THE EFFECT OF GUAVA LEAF SOLUTION CONCENTRATION AND SOAKING DURATION ON THE QUALITY OF CHICKEN EGGS. This study aims to determine the effect of guava leaf solution concentration and soaking time on the quality of chicken eggs. This research was conducted from November to December 2018, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The method used is Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors. Factor A was the concentration of solution of guava leaves and factor B is the length of immersion with 4 replications. The treatments used are: Factor A concentration of solution of guava leaves A1 = 3%, A2 = 6%, A3 = 9%, A4 = 12%. Factor B was duration of immersion B1 = 6 hours, B2 = 12 hours, B3 = 18 hours, B4 = 24 hours. The variables analyzed were a decrease in egg weight, egg white index and egg yolk index. Data obtained were analyzed by variety. If there are significant differences between treatments, it will be continued with Duncan Test. The results of the variance analysis showed that the interaction had a significant effect (P <0.05) on the decrease in egg weight and did not significantly influence (P> 0.05) on the egg white index and egg yolk index. Duncan's Test results for decreasing egg weight showed the concentration of guava leaf solution 3% and soaking time 6 hours gave good results for the quality of chicken eggs. It was concluded that the concentration of 3% and the soaking time of 6 hours gives good results on decreasing egg weight. As for the egg white index and egg yolk index showed good results with concentration of 12% and 24-hour immersion time. Keywords: Guava leaf, Egg weight, Egg white index, Egg yolk index.

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PENGARUH KONSENTRASI LARUTAN ASAM ASETAT DAN LAMA PERENDAMAN TERHADAP SIFAT FISIK DAN KIMIA GELATIN KULIT BABI

AGRI-SOSIOEKONOMI ◽

10.35791/agrsosek.14.1.2018.19561 ◽

2018 ◽

Vol 14 (1) ◽

pp. 347

Author(s):

Micron Rahmad Binambuni ◽

Meity ., Sompie ◽

Indyah ., Wahyuni

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Immersion Time ◽

Acetic Acid Solution ◽

Animal Husbandry ◽

Agricultural Technology ◽

Pattern Design ◽

Food Engineering ◽

Animal Product ◽

Product Technology

The objective of the study was to examine the extent to which the effect of different concentrations of acetic acid and the duration of immersion in acetic acid (CH3COOH) solution to the physicochemical gelatin of pigskin. This research has been carried out from September to December of 2017 at Animal Product Technology Laboratory of Faculty of Animal Husbandry of Sam Ratulangi University of Manado and the analysis was done at Food Engineering Laboratory, Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta. This study used a 3x3 factorial pattern design with concentration treatment and long immersion in acetic acid (CH3COOH) solution, each treatment was repeated three times (Steel and Torrie, 2001). The results showed that the pigskin gelatin produced from 3% acetic acid solution and immersion time 24 hours had the best physicochemical properties.

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Pengaruh Pemberian Ekstrak Jahe Merah (Zingiber Officinale R.) Terhadap Susut Masak Dan Nilai pH Pada Daging Ayam Ras Petelur Afkir dengan Konsentrasi dan Lama Perendaman yang Berbeda

bionature ◽

10.35580/bionature.v21i1.19085 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Rusdi Rusdi ◽

Munir Munir ◽

Nurhaeda Nurhaeda

Keyword(s):

Ph Value ◽

Animal Husbandry ◽

Zingiber Officinale ◽

Average Effect ◽

Ginger Extract ◽

Factor B ◽

Animal Product ◽

Randomized Design ◽

Natural Enzyme ◽

Red Ginger

Abstract. This study aims to determine the effect of red ginger extract (Zingiber Officinale R) on the pH value and cooking losses. The study was conducted in January 2018 at the Laboratory of Animal Product Processing Technology, Faculty of Agriculture and Animal Husbandry using a factorial Completely Randomized Design (RAL), where factor A (level of red ginger extract and papaya fruit skin) 0%, 25%, 50%, 75% were interacted with a factor B (soaking time) of 5 minutes, 10 minutes and 15 minutes which was repeated three times. The results showed no significant effect (P> 0.05) on the value of cooking losses. The treatment of using red ginger extract (Zingiber Officinale R) as a natural enzyme that had no significant effect (P> 0.05) on the pH value. In factor A (extract level) to the pH value, this can be seen from the average effect of A is J0 = 6.24%, J1 = 6.28%, J2 = 6.26% and J3 = 6.40%. In factor B (duration of immersion) does not affect the pH value that can be seen from the average effect of B is W1 = 6.14, W2 = 6.41 and W3 = 6.34. The conclusion of this study was that the administration of red ginger extract in cooking losses could decrease in the treatment of P3 = 30.46% and the pH did not significantly affect the immersion long red ginger extract.Keywords: Red Ginger Extract, Natural Enzymes, pH Value and Shrinkage of Cook.

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