Pub Date : 2021-01-07DOI: 10.24198/jnttip.v2i4.29318
Titin Patimah, Handi Burhanuddin
{"title":"PENGARUH PENAMBAHAN EKSTRAK CENTELLA ASIATICA L. TERHADAP JUMLAH LEUKOSIT DAN DIFERENSIASI LEUKOSIT AYAM PETELUR","authors":"Titin Patimah, Handi Burhanuddin","doi":"10.24198/jnttip.v2i4.29318","DOIUrl":"https://doi.org/10.24198/jnttip.v2i4.29318","url":null,"abstract":"","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"198 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123732596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-06DOI: 10.24198/jnttip.v2i4.29982
S. Utami, Sri Lestari
Isoflavones are a class of compounds isoflavonoids, bioactivity fusiologis isoflavone compounds have the potential function of two things: as an antioxidant and human and animal health. Fermented soy isoflavones cause changes in the chemical structure and can improve the functional components of biological better. Jack bean Isoflavones is fermented jack bean products from jack bean processing. This study aims to determine the effect of jack bean isoflavones on the pulpcontent of antioxidants SOD and LDL/HDL cholesterol ratio blood laying hens. The material used isan laying hens 300, age of 4 weeks. Treatment of feed is tested comprises5groups isoflavone content dregs of ketchup: T-0 (feed control does not contain isoflavones), T1, T2, T3 dan T4 each contain isoflavones pulp sauce 5,896; 11,792; 17,688; 23,584 mg / 100 g of feed. The experimental design used completely randomized design (CRD) and repeated 6 times and each repeat contains 10 laying hens. Data were analyzed using analysis of variance and the test continued Duncant. The results showed that soy isoflavones in the soy pulp feed more and more causes SOD increased (p<0.05) and the ratio of LDL / HDL cholesterol blood oflaying hensfell significantly (p <0.01). Conclusion: the use of isoflavones 17,688 mg/100g feed delivers SOD content and ratio of LDL/HDL most optimal blood.
{"title":"PENGARUH ISOFLAVON KACANG KORO PEDANG FERMENTASI DAN IMPLIKASINYATERHADAP ANTIOKSIDAN DAN RASIO KHOLESTEROL LDL/HDL DARAH PUYUH (Coturnix-coturnix japonica L)","authors":"S. Utami, Sri Lestari","doi":"10.24198/jnttip.v2i4.29982","DOIUrl":"https://doi.org/10.24198/jnttip.v2i4.29982","url":null,"abstract":"Isoflavones are a class of compounds isoflavonoids, bioactivity fusiologis isoflavone compounds have the potential function of two things: as an antioxidant and human and animal health. Fermented soy isoflavones cause changes in the chemical structure and can improve the functional components of biological better. Jack bean Isoflavones is fermented jack bean products from jack bean processing. This study aims to determine the effect of jack bean isoflavones on the pulpcontent of antioxidants SOD and LDL/HDL cholesterol ratio blood laying hens. The material used isan laying hens 300, age of 4 weeks. Treatment of feed is tested comprises5groups isoflavone content dregs of ketchup: T-0 (feed control does not contain isoflavones), T1, T2, T3 dan T4 each contain isoflavones pulp sauce 5,896; 11,792; 17,688; 23,584 mg / 100 g of feed. The experimental design used completely randomized design (CRD) and repeated 6 times and each repeat contains 10 laying hens. Data were analyzed using analysis of variance and the test continued Duncant. The results showed that soy isoflavones in the soy pulp feed more and more causes SOD increased (p<0.05) and the ratio of LDL / HDL cholesterol blood oflaying hensfell significantly (p <0.01). Conclusion: the use of isoflavones 17,688 mg/100g feed delivers SOD content and ratio of LDL/HDL most optimal blood.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130265035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-06DOI: 10.24198/jnttip.v3i3.29916
Renaldi Sanjaya
This study aims to determine the effect of molasses additive substitution with soy sauce sludge on corn plant ensilage on dry matter and organic matter digestibility of male Garut sheep rations. This research was conducted by experimental method using a completely randomized design (CRD) with treatment of rations containing 70% corn plant silage on various molasses substitutions with soy sauce sludge and 30% concentrate, namely P0 = rations containing 70% corn plant silage with 5% molasses and 30% concentrate, P1 = rations containing 70% corn plant silage with 3.75% molasses and 1.25% soy sauce sludge and 30% concentrate, P2 = rations containing 70% corn plant silage with 2.5% molasses and 2.5 % soy sauce sludge and 30% concentrate, P3 = rations containing 70% corn plant silage with 1.25% molasses and 3.75% soy sauce sludge and 30% concentrate and P4 = rations containing 70% corn plant silage with 5% soy sauce mud and 30% Concentrate, each treatment was repeated 4 times. The data obtained were analyzed using analysis of variance. Based on the results of this study, it can be concluded that the substitution of molasses additives with soy sauce sludge is up to 5% in the corn plant ensillage did not have an effect on the dry matter and organic matter digestibility of male Garut sheep ration.
{"title":"PENGARUH SUBSTITUSI ADITIF MOLASES DENGAN LUMPUR KECAP PADA ENSILASE TANAMAN JAGUNG TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK RANSUM DOMBA GARUT JANTAN","authors":"Renaldi Sanjaya","doi":"10.24198/jnttip.v3i3.29916","DOIUrl":"https://doi.org/10.24198/jnttip.v3i3.29916","url":null,"abstract":"This study aims to determine the effect of molasses additive substitution with soy sauce sludge on corn plant ensilage on dry matter and organic matter digestibility of male Garut sheep rations. This research was conducted by experimental method using a completely randomized design (CRD) with treatment of rations containing 70% corn plant silage on various molasses substitutions with soy sauce sludge and 30% concentrate, namely P0 = rations containing 70% corn plant silage with 5% molasses and 30% concentrate, P1 = rations containing 70% corn plant silage with 3.75% molasses and 1.25% soy sauce sludge and 30% concentrate, P2 = rations containing 70% corn plant silage with 2.5% molasses and 2.5 % soy sauce sludge and 30% concentrate, P3 = rations containing 70% corn plant silage with 1.25% molasses and 3.75% soy sauce sludge and 30% concentrate and P4 = rations containing 70% corn plant silage with 5% soy sauce mud and 30% Concentrate, each treatment was repeated 4 times. The data obtained were analyzed using analysis of variance. Based on the results of this study, it can be concluded that the substitution of molasses additives with soy sauce sludge is up to 5% in the corn plant ensillage did not have an effect on the dry matter and organic matter digestibility of male Garut sheep ration.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"20 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131196486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-06DOI: 10.24198/jnttip.v2i4.29995
Mohamad Haris Septian, Pradipta Bayuaji, Mikael Sihite, Rizqi Nurul Aeni, Wisnu Romadhon
Brown rice polish is a by-product from brown rice grinding which is potential to be used as concentrate feed. This research was aimed to find out the effect of storage duration on physical properties of brown rice polish. This research used experimental of Completely Randomized Design (CRD). Data collected was analyzed using analysis of variance and continued by Duncan’s test if the results was significant. This research contained 5 treatments storage duration which are 0, 1, 2, 3, and 4 weeks. Each treatment was replicated by 5 times. The properties tested were water content, bulk density, compacted bulk density, thrown compacted bulk density, specific gravity, and organoleptic properties. The result showed that storage duration was significantly (P<0.05) increased water content, decrease bulk density, compacted bulk density, thrown compacted bulk density while specific gravity was not affected (P>0.05). The color was changed in the fourth week, the scent was changed in in the third week, the texture shown by clotting occur in the third week, presence of insect in the fourth week while there was no presence of fungus seen even in the fourth week. It is concluded that storage duration changed the physical and organoleptic properties of brown rice polish.
{"title":"PENGARUH LAMA PENYIMPANAN TERHADAP KADAR AIR, SIFAT FISIK, DAN ORGANOLEPTIK BEKATUL BERAS MERAH","authors":"Mohamad Haris Septian, Pradipta Bayuaji, Mikael Sihite, Rizqi Nurul Aeni, Wisnu Romadhon","doi":"10.24198/jnttip.v2i4.29995","DOIUrl":"https://doi.org/10.24198/jnttip.v2i4.29995","url":null,"abstract":"Brown rice polish is a by-product from brown rice grinding which is potential to be used as concentrate feed. This research was aimed to find out the effect of storage duration on physical properties of brown rice polish. This research used experimental of Completely Randomized Design (CRD). Data collected was analyzed using analysis of variance and continued by Duncan’s test if the results was significant. This research contained 5 treatments storage duration which are 0, 1, 2, 3, and 4 weeks. Each treatment was replicated by 5 times. The properties tested were water content, bulk density, compacted bulk density, thrown compacted bulk density, specific gravity, and organoleptic properties. The result showed that storage duration was significantly (P<0.05) increased water content, decrease bulk density, compacted bulk density, thrown compacted bulk density while specific gravity was not affected (P>0.05). The color was changed in the fourth week, the scent was changed in in the third week, the texture shown by clotting occur in the third week, presence of insect in the fourth week while there was no presence of fungus seen even in the fourth week. It is concluded that storage duration changed the physical and organoleptic properties of brown rice polish.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115270199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-25DOI: 10.24198/jnttip.v2i3.29888
Risqi Dwiputra, L. Adriani, Ronnie Permana
The research was conducted to know the effect of fermented milk and the combination of milk, soybean milk, and mungbean milk fermented on blood cholesterol and triglyceride of the broiler. The experiment used a 100-day old chicken (DOC) broiler which was preserved in cages until 28 days. Samples test was held in Physiology and Biochemistry Laboratory, Animal Husbandry University of Padjadjaran, Sumedang. The methods used experimentally with a Completely Randomized Design (CRD) and the effect of treatment using Analysis of Variance (ANOVA) then followed by Duncan test. The treatment consisted of four treatments with five repetitions, those are P0= (commercial feed), P1= (commercial feed + 2% probiotic (100 % milk fermented)), P2= (commercial feed + 2% probiotic (50% milk fermented + 50% soy milk fermented)), P3= (commercial feed + 2% probiotic (50% milk fermented + 25% soy milk fermented + 25% mungbean milk fermented)). The result showed that the effect of giving probiotics was significant effect (P<0,05) on decreasing blood triglyceride level but nonsignificant (P>0,05) on decreasing blood cholesterol level. The conclusions are P3 nonsignificant effect in reducing blood cholesterol and triglyceride levels, but there was a 20% decrease in the P0 cholesterol and blood triglyceride levels of broiler.
{"title":"PENGARUH PENAMBAHAN PROBIOTIK BERBASIS SUSU SAPI, SUSU KEDELAI DAN SUSU KACANG HIJAU DALAM RANSUM TERHADAP KADAR KOLESTEROL DAN TRIGLISERIDA DARAH AYAM BROILER","authors":"Risqi Dwiputra, L. Adriani, Ronnie Permana","doi":"10.24198/jnttip.v2i3.29888","DOIUrl":"https://doi.org/10.24198/jnttip.v2i3.29888","url":null,"abstract":"The research was conducted to know the effect of fermented milk and the combination of milk, soybean milk, and mungbean milk fermented on blood cholesterol and triglyceride of the broiler. The experiment used a 100-day old chicken (DOC) broiler which was preserved in cages until 28 days. Samples test was held in Physiology and Biochemistry Laboratory, Animal Husbandry University of Padjadjaran, Sumedang. The methods used experimentally with a Completely Randomized Design (CRD) and the effect of treatment using Analysis of Variance (ANOVA) then followed by Duncan test. The treatment consisted of four treatments with five repetitions, those are P0= (commercial feed), P1= (commercial feed + 2% probiotic (100 % milk fermented)), P2= (commercial feed + 2% probiotic (50% milk fermented + 50% soy milk fermented)), P3= (commercial feed + 2% probiotic (50% milk fermented + 25% soy milk fermented + 25% mungbean milk fermented)). The result showed that the effect of giving probiotics was significant effect (P<0,05) on decreasing blood triglyceride level but nonsignificant (P>0,05) on decreasing blood cholesterol level. The conclusions are P3 nonsignificant effect in reducing blood cholesterol and triglyceride levels, but there was a 20% decrease in the P0 cholesterol and blood triglyceride levels of broiler.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115451609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-25DOI: 10.24198/jnttip.v2i3.29914
Sarfina Nadilah Putri, Atun Budiman, T. Dhalika
Penelitian bertujuan untuk mengetahui pemberian molases pada ensilase campuran kulit nanas dan tongkol jagung terhadap nilai pH dan konsentrasi asam laktat. Penelitian dilaksanakan dengan metode eksperimental menggunakan Rancangan Acak Lengkap, perlakuan pada penelitian ini adalah persentase pemberian aditif pada ensilage campuran kulit nenas dan tongkol jagung, yaitu P1 (ensilase campuran kulit nanas dan tongkol jagung tanpa penambahan molases), P2 (ensilase campuran kulit nanas dan tongkol jagung dengan pemberian 1% molases), P3 (ensilase campuran kulit nanas dan tongkol jagung dengan pemberian 2 % molases), P4 (ensilase campuran kulit nanas dan tongkol jagung dengan pemberian 3 % molases), setiap perlakuan diulang sebanyak 5 kali. Peubah yang diukur untuk melihat respon percobaan adalah nilai pH dan konsentrasi asam laktat dari silase yang dihasilkan. Hasil penelitian menunjukkan bahwa pemberian molases pada ensilase campuran kulit nanas ABSTRACT The objectives of this research were to determine the effects of molases addition at the ensilage of pineapple skin and corncobs mixture on the pH value and lactic acid concentration. This study used an experimental method with a Completely Randomized Design, the treatment of these research are P1 (ensilage of pineapple skin and corncobs mixture without addition of molasses), P2 (ensilasge of pineapple skin and corncobs mixture with addition of 1% molasses), P3 (ensilage of pineapple skin and corncobs mixture with the addition of 2% molasses), and P4 (ensilage of pineapple skin and corncobs mixture with the addition of 3% molasses) and each treatment was repeated five times. The results showed that the addition of molasses at the ensilage of pineapple peel and corncobs mixture had not effect on the pH value and lactic acid concentration. The percentage of 3% molasses additition at the ensilage of pineapple skin and corncobs mixture produced showed range of pH value are 3,32 – 3,44 and a lactic acid concentration are 2,61 – 2,81 %.
{"title":"PENGARUH PEMBERIAN MOLASES PADA ENSILASE CAMPURAN KULIT NENAS DAN TONGKOL JAGUNG TERHADAP NILAI PH DAN KONSENTRASI ASAM LAKTAT","authors":"Sarfina Nadilah Putri, Atun Budiman, T. Dhalika","doi":"10.24198/jnttip.v2i3.29914","DOIUrl":"https://doi.org/10.24198/jnttip.v2i3.29914","url":null,"abstract":"Penelitian bertujuan untuk mengetahui pemberian molases pada ensilase campuran kulit nanas dan tongkol jagung terhadap nilai pH dan konsentrasi asam laktat. Penelitian dilaksanakan dengan metode eksperimental menggunakan Rancangan Acak Lengkap, perlakuan pada penelitian ini adalah persentase pemberian aditif pada ensilage campuran kulit nenas dan tongkol jagung, yaitu P1 (ensilase campuran kulit nanas dan tongkol jagung tanpa penambahan molases), P2 (ensilase campuran kulit nanas dan tongkol jagung dengan pemberian 1% molases), P3 (ensilase campuran kulit nanas dan tongkol jagung dengan pemberian 2 % molases), P4 (ensilase campuran kulit nanas dan tongkol jagung dengan pemberian 3 % molases), setiap perlakuan diulang sebanyak 5 kali. Peubah yang diukur untuk melihat respon percobaan adalah nilai pH dan konsentrasi asam laktat dari silase yang dihasilkan. Hasil penelitian menunjukkan bahwa pemberian molases pada ensilase campuran kulit nanas ABSTRACT The objectives of this research were to determine the effects of molases addition at the ensilage of pineapple skin and corncobs mixture on the pH value and lactic acid concentration. This study used an experimental method with a Completely Randomized Design, the treatment of these research are P1 (ensilage of pineapple skin and corncobs mixture without addition of molasses), P2 (ensilasge of pineapple skin and corncobs mixture with addition of 1% molasses), P3 (ensilage of pineapple skin and corncobs mixture with the addition of 2% molasses), and P4 (ensilage of pineapple skin and corncobs mixture with the addition of 3% molasses) and each treatment was repeated five times. The results showed that the addition of molasses at the ensilage of pineapple peel and corncobs mixture had not effect on the pH value and lactic acid concentration. The percentage of 3% molasses additition at the ensilage of pineapple skin and corncobs mixture produced showed range of pH value are 3,32 – 3,44 and a lactic acid concentration are 2,61 – 2,81 %.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"255 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122652169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-25DOI: 10.24198/jnttip.v2i3.29867
K. A. Kamil
The quantity and quality of rations play an important role in maintaining livestock performance. This relates to the energy produced which in turn can affect the hematological Kurnia A. Kamil Departemen Nutrisi Ternak dan Teknologi Pakan, Fakultas Peternakan, Universitas Padjadjaran. Kampus Jatinangor, Jl. Raya Bandung-Sumedang Km. 20, Sumedang, Jawa Barat 405363 email : kurnia.kamil@unpad.ac.id Dikirim I : Agustus 2020 Diterima : September 2020 KORESPONDENSI DAN RIWAYAT ARTIKEL JNTTIP Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan DOI : 10.24198/jnttip.v2i3.29814 jurnal.unpad.ac.id/jnttip; e-ISSN:2715-7636 2(3):127-134, September 2020
{"title":"KAJIAN PROFIL HEMATOLOGI DOMBA GARUT LEPAS SAPIH YANG DIBERI PAKAN DENGAN IMBANGAN PROTEIN DAN ENERGI BERBEDA","authors":"K. A. Kamil","doi":"10.24198/jnttip.v2i3.29867","DOIUrl":"https://doi.org/10.24198/jnttip.v2i3.29867","url":null,"abstract":"The quantity and quality of rations play an important role in maintaining livestock performance. This relates to the energy produced which in turn can affect the hematological Kurnia A. Kamil Departemen Nutrisi Ternak dan Teknologi Pakan, Fakultas Peternakan, Universitas Padjadjaran. Kampus Jatinangor, Jl. Raya Bandung-Sumedang Km. 20, Sumedang, Jawa Barat 405363 email : kurnia.kamil@unpad.ac.id Dikirim I : Agustus 2020 Diterima : September 2020 KORESPONDENSI DAN RIWAYAT ARTIKEL JNTTIP Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan DOI : 10.24198/jnttip.v2i3.29814 jurnal.unpad.ac.id/jnttip; e-ISSN:2715-7636 2(3):127-134, September 2020","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115492112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-25DOI: 10.24198/jnttip.v2i3.29913
Eka Yosi Haryantika, I. Hernaman, Atun Budiman, T. Dhalika
The aim of this research was to study the effect of adding nitrogen and sulfur on anaerobic fermentation of banana stems on crude protein and pure protein content. The study used experimental methods with a completely randomized design with a 3 x 3 factorial pattern. The first factor was nitrogen addition with a dose of 0, 1, 2% and the second factor was the addition of sulfur with a dose of 0, 0.04, and 0.08% with 3 replications. The results showed that there was no interaction effect of the addition of nitrogen and sulfur on anaerobic fermentation of banana stems on crude protein and true protein content. The addition of nitrogen to the anaerobic fermentation of banana stems had a significant effect (P <0.05) to increase the crude protein content and true protein, while the addition of sulfur had no significant effect. The conclusion is that the highest value of crude protein and true protein occurs in the addition of nitrogen at a dose of 2% with values respectively 10.44% and 9.36%.
{"title":"PERUBAHAN KANDUNGAN PROTEIN KASAR DAN PROTEIN MURNI BATANG PISANG (Musa paradisiaca Val.) HASIL DARI FERMENTASI ANAEROB DENGAN SUPLEMENTASI NITROGEN DAN SULFUR","authors":"Eka Yosi Haryantika, I. Hernaman, Atun Budiman, T. Dhalika","doi":"10.24198/jnttip.v2i3.29913","DOIUrl":"https://doi.org/10.24198/jnttip.v2i3.29913","url":null,"abstract":"The aim of this research was to study the effect of adding nitrogen and sulfur on anaerobic fermentation of banana stems on crude protein and pure protein content. The study used experimental methods with a completely randomized design with a 3 x 3 factorial pattern. The first factor was nitrogen addition with a dose of 0, 1, 2% and the second factor was the addition of sulfur with a dose of 0, 0.04, and 0.08% with 3 replications. The results showed that there was no interaction effect of the addition of nitrogen and sulfur on anaerobic fermentation of banana stems on crude protein and true protein content. The addition of nitrogen to the anaerobic fermentation of banana stems had a significant effect (P <0.05) to increase the crude protein content and true protein, while the addition of sulfur had no significant effect. The conclusion is that the highest value of crude protein and true protein occurs in the addition of nitrogen at a dose of 2% with values respectively 10.44% and 9.36%.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121441401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-25DOI: 10.24198/jnttip.v2i3.29530
E. Sahara, S. Sandi, Fitra Yosi
The aim of the study was to obtain low fat and cholesterol chicken eggs. This study used chitosan as a ration treatment. The livestock used as the object of the study were Arab chickens aged 4.5 months or at the beginning of laying eggs. The study consisted of 6 treatments, namely: R0 (control ration without chitosan), R1 (ration + chitosan 0.5%), R2 (ration + JNTTIP Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan DOI : 10.24198/jnttip.v2i3.29530 jurnal.unpad.ac.id/jnttip; e-ISSN:2715-7636 2(3): 120-126, September 2020
{"title":"PENGEMBANGAN PRODUK TELUR AYAM ARAB SILVER ( Silver Brakel Kriel) RENDAH LEMAK DAN KOLESTEROL DENGAN PEMBERIAN KITOSAN MURNI DALAM RANSUM","authors":"E. Sahara, S. Sandi, Fitra Yosi","doi":"10.24198/jnttip.v2i3.29530","DOIUrl":"https://doi.org/10.24198/jnttip.v2i3.29530","url":null,"abstract":"The aim of the study was to obtain low fat and cholesterol chicken eggs. This study used chitosan as a ration treatment. The livestock used as the object of the study were Arab chickens aged 4.5 months or at the beginning of laying eggs. The study consisted of 6 treatments, namely: R0 (control ration without chitosan), R1 (ration + chitosan 0.5%), R2 (ration + JNTTIP Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan DOI : 10.24198/jnttip.v2i3.29530 jurnal.unpad.ac.id/jnttip; e-ISSN:2715-7636 2(3): 120-126, September 2020","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"96 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113968864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-25DOI: 10.24198/jnttip.v2i3.30290
Hansa Aglazziyah, B. Ayuningsih, Lizah Khairani
Silase merupakan pengawetan hijauan pakan ternak melalui fermentasi anaerob sehingga dapat disimpan dalam jangka waktu yang relatif lama dan memenuhi kebutuhan nutrisi ternak. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan dedak fermentasi terhadap kualitas fisik dan pH silase rumput gajah cv. Hawaii. Penelitian dilaksanakan pada 3 November 2019 – 15 Januari 2020 di kelompok ternak Mekar Jaya, Dusun Cikangkung RT 01 RW 03, Desa Cikembulan, Kecamatan Sidamulih, Kabupaten Pangandaran serta Laboratorium Nutrisi Ternak Ruminansia dan Kimia Makanan Ternak, Fakultas Peternakan, Universitas Padjadjaran. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) dari 3 perlakuan dan 6 ulangan. Perlakuan terdiri atas P1 (penggunaan 1% dedak fermentasi), P2 (penggunaan 3% dedak fermentasi), dan P3 (penggunaan 5% dedak fermentasi). Hasil penelitian menunjukkan bahwa penggunaan dedak fermentasi dengan berbagai dosis mempengaruhi warna dan aroma silase, namun tidak mempengaruhi tekstur dan pH silase rumput gajah (Pennisetum purpureum). Penggunaan dedak fermentasi dosis 5% menghasilkan silase dengan kategori terbaik yaitu mempunyai warna hijau kekuningan dan aroma asam fermentasi.
{"title":"PENGARUH PENGGUNAAN DEDAK FERMENTASI TERHADAP KUALITAS FISIK DAN pH SILASE RUMPUT GAJAH (Pennisetum purpureum)","authors":"Hansa Aglazziyah, B. Ayuningsih, Lizah Khairani","doi":"10.24198/jnttip.v2i3.30290","DOIUrl":"https://doi.org/10.24198/jnttip.v2i3.30290","url":null,"abstract":"Silase merupakan pengawetan hijauan pakan ternak melalui fermentasi anaerob sehingga dapat disimpan dalam jangka waktu yang relatif lama dan memenuhi kebutuhan nutrisi ternak. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan dedak fermentasi terhadap kualitas fisik dan pH silase rumput gajah cv. Hawaii. Penelitian dilaksanakan pada 3 November 2019 – 15 Januari 2020 di kelompok ternak Mekar Jaya, Dusun Cikangkung RT 01 RW 03, Desa Cikembulan, Kecamatan Sidamulih, Kabupaten Pangandaran serta Laboratorium Nutrisi Ternak Ruminansia dan Kimia Makanan Ternak, Fakultas Peternakan, Universitas Padjadjaran. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) dari 3 perlakuan dan 6 ulangan. Perlakuan terdiri atas P1 (penggunaan 1% dedak fermentasi), P2 (penggunaan 3% dedak fermentasi), dan P3 (penggunaan 5% dedak fermentasi). Hasil penelitian menunjukkan bahwa penggunaan dedak fermentasi dengan berbagai dosis mempengaruhi warna dan aroma silase, namun tidak mempengaruhi tekstur dan pH silase rumput gajah (Pennisetum purpureum). Penggunaan dedak fermentasi dosis 5% menghasilkan silase dengan kategori terbaik yaitu mempunyai warna hijau kekuningan dan aroma asam fermentasi.","PeriodicalId":119655,"journal":{"name":"Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122285208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：