Pub Date : 2022-08-09DOI: 10.32938/jtast.v4i2.2524
I. Jelantik, Wigberta N. Mano, T. T. Nikolaus
This experiment aimed to investigate the effect of including Clitoria ternatea and Ulva lactuca in the complete feed on the concentration of blood metabolites of male kacang goats. Four male kacang goats were involved in this experiment arranged following a Latin Square Design with 4 treatments and 4 periods as replication. The treatments were R0= native grass hay 60%+concentrate 40%, R1= native grass hay 30%+concentrate 40%+ Clitoria ternatea 30%, R2= native grass hay 30%+concentrate 40%+ Clitoria ternatea 15%+ Ulva lactuca 15% and R3= native grass hay 30%+ concentrate 40%+Ulva lactuca 30%. Data were analyzed using analysis of variance (ANOVA) and followed by the Duncan Multiple Range Test when significant differences were found. The results showed that feeding a complete feed containing Clitoria ternatea and Ulva lactuca did not significantly (P>0,05) affect the concentration of urea, glucose and plasm total protein in the blood of male kacang goats. Therefore, it can be concluded the inclusion of Clitoria ternatea and Ulva lactuca has no effect on the concentration of blood metabolites in male kacang goats.
{"title":"Effect of The Inclusion of Butterfly Pea (Clitoria ternatea) and Green Sea Weed (Ulva lactuca) in The Complete Feed on The Concentration of Blood Metabolites of Male Kacang Goats","authors":"I. Jelantik, Wigberta N. Mano, T. T. Nikolaus","doi":"10.32938/jtast.v4i2.2524","DOIUrl":"https://doi.org/10.32938/jtast.v4i2.2524","url":null,"abstract":"This experiment aimed to investigate the effect of including Clitoria ternatea and Ulva lactuca in the complete feed on the concentration of blood metabolites of male kacang goats. Four male kacang goats were involved in this experiment arranged following a Latin Square Design with 4 treatments and 4 periods as replication. The treatments were R0= native grass hay 60%+concentrate 40%, R1= native grass hay 30%+concentrate 40%+ Clitoria ternatea 30%, R2= native grass hay 30%+concentrate 40%+ Clitoria ternatea 15%+ Ulva lactuca 15% and R3= native grass hay 30%+ concentrate 40%+Ulva lactuca 30%. Data were analyzed using analysis of variance (ANOVA) and followed by the Duncan Multiple Range Test when significant differences were found. The results showed that feeding a complete feed containing Clitoria ternatea and Ulva lactuca did not significantly (P>0,05) affect the concentration of urea, glucose and plasm total protein in the blood of male kacang goats. Therefore, it can be concluded the inclusion of Clitoria ternatea and Ulva lactuca has no effect on the concentration of blood metabolites in male kacang goats.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78600215","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 : 2022-08-09DOI: 10.32938/jtast.v4i2.2662
Y. R. Noach, G. M. Sipahelut, Heri Armadianto, Agustinus Ridolf Riwu, Agustina Mariana Kumat
This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.
{"title":"Organoleptic Qualities and Chemical of Pork Jerky Using Roselle Flour (Hibiscus sabdariffa Linn) with Different Levels","authors":"Y. R. Noach, G. M. Sipahelut, Heri Armadianto, Agustinus Ridolf Riwu, Agustina Mariana Kumat","doi":"10.32938/jtast.v4i2.2662","DOIUrl":"https://doi.org/10.32938/jtast.v4i2.2662","url":null,"abstract":"This reseach aims to examine the effect of using rosella flour (Hibiscus sabdariffa Linn) on the chemical and organoleptic qualities of pork jerky. The materials used consist of pork, rosella flour and kitchen spices (garlic, onion, coriander, pepper, ginger, cumin, galangal, salt, brown sugar, granulated sugar and tamarind). The experimental design applied was completely randomized design (CRD) with 4 treatments and 3 replications.The treatments consisted of R0= without rosella flour, R1= 5% rosella flour, R2= 10% rosella flour and R3= 15% rosella flour. Parameters observed included color, taste and fat oxidation. The result of statistical analysis showed that the use of rosella flour in pork jerky had a very significant effect (P<0.01) on taste scores and fat oxidation but no significant effect (P>0.05) on color scores. It can be concluded that the use of rosella flour can increase the score of taste and fat oxidation while the color score of pork jerky does not change. The highest taste score at the 15% level and the lowest fat oxidation value at the 5% level.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78986893","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 : 2022-08-09DOI: 10.32938/jtast.v4i2.2508
I. Jelantik, Kristina Bedinan, I. Benu
The purpose of this experiment was to evaluate the herbage production and energy value of Suket putihan grass (Bothriochloa pertusa) harvested at different ages. The experiment was carried out following a completely randomize design with 3 treatments and 3 replications. The treatments consisted of different defoliation ages of Suket putihan grass (Bothriochloa pertusa), i.e. respectively at 40 days (BP40), 60 days (BP60), 80 days (BP80). The observed variables included the dry matter (DM) production, stem leaf ratio, In vitro digestibillity and energy value. Result showed that the defoliaton age had a significant effect (P<0.05) on dry matter production, stem leaf ratio, dry matter digestibillity and had a very significant effect (P<0.01) on the organic matter digestibillity and energy value of Suket putihan grass (Bothriochloa pertusa). The DM production of Suket Putihan grass (Bothriochloa pertusa) increased with increasing defoliation age, while its In vitro digestibility and energy value decreased due to the high stem to leaf ratio and increased harvesting time. In conclusion, the best defoliation time for B. pertusa is between 40 and 60 days after planting.
本试验旨在评价不同采收年龄的苏克普蒂罕草的产草量和能值。试验采用完全随机设计，3个处理，3个重复。三种处理分别为40 d (BP40)、60 d (BP60)、80 d (BP80)。观察的指标包括干物质产量、茎叶比、体外消化率和能值。结果表明，落叶年龄对苏克普蒂罕草的干物质产量、茎叶比、干物质消化率有极显著影响(P<0.05)，对苏克普蒂罕草的有机质消化率和能值有极显著影响(P<0.01)。苏克普提罕草(Bothriochloa pertusa)的干物质产量随着落叶年龄的增加而增加，但由于茎叶比高和采收时间的延长，其体外消化率和能量值降低。综上所述，百叶白花的最佳落叶时间为种植后40 ~ 60天。
{"title":"Effect of Defoliation Age on The Production and Energy Value of Indian Bluegrass (Bothriochloa pertusa)","authors":"I. Jelantik, Kristina Bedinan, I. Benu","doi":"10.32938/jtast.v4i2.2508","DOIUrl":"https://doi.org/10.32938/jtast.v4i2.2508","url":null,"abstract":"The purpose of this experiment was to evaluate the herbage production and energy value of Suket putihan grass (Bothriochloa pertusa) harvested at different ages. The experiment was carried out following a completely randomize design with 3 treatments and 3 replications. The treatments consisted of different defoliation ages of Suket putihan grass (Bothriochloa pertusa), i.e. respectively at 40 days (BP40), 60 days (BP60), 80 days (BP80). The observed variables included the dry matter (DM) production, stem leaf ratio, In vitro digestibillity and energy value. Result showed that the defoliaton age had a significant effect (P<0.05) on dry matter production, stem leaf ratio, dry matter digestibillity and had a very significant effect (P<0.01) on the organic matter digestibillity and energy value of Suket putihan grass (Bothriochloa pertusa). The DM production of Suket Putihan grass (Bothriochloa pertusa) increased with increasing defoliation age, while its In vitro digestibility and energy value decreased due to the high stem to leaf ratio and increased harvesting time. In conclusion, the best defoliation time for B. pertusa is between 40 and 60 days after planting.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86075994","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 : 2022-08-08DOI: 10.32938/jtast.v4i2.2691
S. Syamsuddin, Deki Zulkarnain, Nasriati Nasriati, R. Badaruddin, A. Indi
The aim of the study was to examine the effect of giving African leaf juice (Vernonia amygdalina) on cholesterol, uric acid and blood glucose of broiler chickens. The research was carried out in August-September 2021 at the broiler chicken coop unit of the Poultry Livestock Unit Laboratory, Faculty of Animal Science, Halu Oleo University, Kendari. The research method used was a completely randomized design (CRD) using 100 broiler DOCs with 4 treatments and 4 replications and there were 16 experimental units. The treatments used in this study were P0 = without African leaf juice (control), P1 = 2cc of African leaf juice/1 liter of water in drinking water, P2 = 4cc of African leaf juice/1 liter of water in drinking water, P3 = 6cc of African leaf juice /1 liter of water in drinking water. The variables observed were cholesterol, uric acid and blood glucose. The results of the study showed that administration of African leaf juice with levels of 2cc, 4cc, 6cc had no effect (P>0,05) on cholesterol, uric acid and blood glucose of broiler chickens. Thus, it was concluded that the administration of African leaf juice had no effect on cholesterol, uric acid and blood glucose of broiler chickens.
{"title":"Giving Vernonia Amygdalina Juice to Cholesterol, Uric Acid, and Blood Glucose in Broiler Chickens","authors":"S. Syamsuddin, Deki Zulkarnain, Nasriati Nasriati, R. Badaruddin, A. Indi","doi":"10.32938/jtast.v4i2.2691","DOIUrl":"https://doi.org/10.32938/jtast.v4i2.2691","url":null,"abstract":"The aim of the study was to examine the effect of giving African leaf juice (Vernonia amygdalina) on cholesterol, uric acid and blood glucose of broiler chickens. The research was carried out in August-September 2021 at the broiler chicken coop unit of the Poultry Livestock Unit Laboratory, Faculty of Animal Science, Halu Oleo University, Kendari. The research method used was a completely randomized design (CRD) using 100 broiler DOCs with 4 treatments and 4 replications and there were 16 experimental units. The treatments used in this study were P0 = without African leaf juice (control), P1 = 2cc of African leaf juice/1 liter of water in drinking water, P2 = 4cc of African leaf juice/1 liter of water in drinking water, P3 = 6cc of African leaf juice /1 liter of water in drinking water. The variables observed were cholesterol, uric acid and blood glucose. The results of the study showed that administration of African leaf juice with levels of 2cc, 4cc, 6cc had no effect (P>0,05) on cholesterol, uric acid and blood glucose of broiler chickens. Thus, it was concluded that the administration of African leaf juice had no effect on cholesterol, uric acid and blood glucose of broiler chickens.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"285 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77074040","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 : 2022-08-08DOI: 10.32938/jtast.v4i2.2800
Fila Delfia, G. Malelak, B. Sabtu, Y. R. Noach
Each meat of the breed has different quality of physicall and chemicall, they are several factors that influence it, one of them is age factor. The result of this research is to find the physical and chemical quality of the 6 years Ongole Crossbread culled cow beef and Bali culled cow beef from Longissimus dorsi sample. The treatments is T1 = Ongole Crossbreed culled cow beef and T2 = Bali culled cow beef with each treatments as much 4 cows as a replications. Data analysis in this research used t-Student test. Parameters observed were pH value, water holding capacity, cooking loss, moisture, protein, and fat content. Result of research indicated that have a significantly different (p<0.01) on pH value, water holding capacity, moisture, protein, and fat content. As well as cooking loss was not significantly different (p>0.05). Research that pH value, water holding capacity, and fat content Ongole Crossbreed Culled Cow Beef was higher than that of Bali Culled Cow Beef, but moisture and protein was lower than those of Bali Culled Cow Beef.
{"title":"Comparison of Quality Physicochemical Longissimus Dorsi Mucsle of Ongole Crossbred Culled Cow Beef and Bali Culled Cow Beef","authors":"Fila Delfia, G. Malelak, B. Sabtu, Y. R. Noach","doi":"10.32938/jtast.v4i2.2800","DOIUrl":"https://doi.org/10.32938/jtast.v4i2.2800","url":null,"abstract":"Each meat of the breed has different quality of physicall and chemicall, they are several factors that influence it, one of them is age factor. The result of this research is to find the physical and chemical quality of the 6 years Ongole Crossbread culled cow beef and Bali culled cow beef from Longissimus dorsi sample. The treatments is T1 = Ongole Crossbreed culled cow beef and T2 = Bali culled cow beef with each treatments as much 4 cows as a replications. Data analysis in this research used t-Student test. Parameters observed were pH value, water holding capacity, cooking loss, moisture, protein, and fat content. Result of research indicated that have a significantly different (p<0.01) on pH value, water holding capacity, moisture, protein, and fat content. As well as cooking loss was not significantly different (p>0.05). Research that pH value, water holding capacity, and fat content Ongole Crossbreed Culled Cow Beef was higher than that of Bali Culled Cow Beef, but moisture and protein was lower than those of Bali Culled Cow Beef.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84900731","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 : 2022-08-08DOI: 10.32938/jtast.v4i2.2481
Aristo Kurniawan Sio, Irma Isnafiah Arief, T. Suryati
This study aims to determine the organoleptic quality of beef Se’i which was given Schleichera oleosa bark extract at different levels. Se’i beef was processed by adding 0 mL of Schleichera oleosa bark extract (without the addition of extract), 20 mL, 30 mL and 40 mL, then the beef Se’i was smoked in a smoker house for ± 1 hour at a temperature of 80-90˚C. Se’i beef was then tested by 30 semi-trained panelists who were panelists who often consumed beef Se’i. The variables observed in this study included color, aroma, texture and taste of beef Se’i. The data obtained were analyzed statistically with a nonparametric alternative test, namely Kruskal Wallis. If the Kruskal Wallis test showed a significant difference (p<0.05), then it was continued with the Post Hoc Test using the Mann Whitney test. Panelists responded to the color of beef Se’i best in the addition of 30 mL of Schleichera oleosa bark extract with an average value of 4.37. Beef Se’i with the addition of Schleichera oleosa bark extract produces a reddish color compared to Se’i without the addition of Schleichera oleosa bark extract which has a more blackish color. The best beef Se’i aroma was shown in the addition of 40 mL of Schleichera oleosa bark extract at 5.30 followed by the addition of 30 mL and 20 mL of extract. 30 mL of Schleichera oleosa bark extract provides a distinctive taste that is favored by panelists. The best taste of beef Se’i in the addition of 30 mL of Schleichera oleosa bark extract was 4,70 followed by the addition of 20 mL of Schleichera oleosa bark extract, which had a second average of 4.50 and 40 mL, which was 4.16. Meanwhile, the lowest mean value was in the treatment without the addition of Schleichera oleosa bark extract, which was 4.00. Panelists assessed the best texture of beef Se’i produced in the addition of 30 mL of Schleichera oleosa bark extract, which was 5.26. Se’i beef with the addition of 40 mL of Schleichera oleosa bark extract had a second average of 5.23 and 20 mL, which was 4.50. Meanwhile, beef Se’i without the addition of Schleichera oleosa bark extract had the lowest average of 4.06.
{"title":"Quality Organoleptic Se’i Beef Given Schleichera oleosa Bark Extract on Different Volums","authors":"Aristo Kurniawan Sio, Irma Isnafiah Arief, T. Suryati","doi":"10.32938/jtast.v4i2.2481","DOIUrl":"https://doi.org/10.32938/jtast.v4i2.2481","url":null,"abstract":"This study aims to determine the organoleptic quality of beef Se’i which was given Schleichera oleosa bark extract at different levels. Se’i beef was processed by adding 0 mL of Schleichera oleosa bark extract (without the addition of extract), 20 mL, 30 mL and 40 mL, then the beef Se’i was smoked in a smoker house for ± 1 hour at a temperature of 80-90˚C. Se’i beef was then tested by 30 semi-trained panelists who were panelists who often consumed beef Se’i. The variables observed in this study included color, aroma, texture and taste of beef Se’i. The data obtained were analyzed statistically with a nonparametric alternative test, namely Kruskal Wallis. If the Kruskal Wallis test showed a significant difference (p<0.05), then it was continued with the Post Hoc Test using the Mann Whitney test. Panelists responded to the color of beef Se’i best in the addition of 30 mL of Schleichera oleosa bark extract with an average value of 4.37. Beef Se’i with the addition of Schleichera oleosa bark extract produces a reddish color compared to Se’i without the addition of Schleichera oleosa bark extract which has a more blackish color. The best beef Se’i aroma was shown in the addition of 40 mL of Schleichera oleosa bark extract at 5.30 followed by the addition of 30 mL and 20 mL of extract. 30 mL of Schleichera oleosa bark extract provides a distinctive taste that is favored by panelists. The best taste of beef Se’i in the addition of 30 mL of Schleichera oleosa bark extract was 4,70 followed by the addition of 20 mL of Schleichera oleosa bark extract, which had a second average of 4.50 and 40 mL, which was 4.16. Meanwhile, the lowest mean value was in the treatment without the addition of Schleichera oleosa bark extract, which was 4.00. Panelists assessed the best texture of beef Se’i produced in the addition of 30 mL of Schleichera oleosa bark extract, which was 5.26. Se’i beef with the addition of 40 mL of Schleichera oleosa bark extract had a second average of 5.23 and 20 mL, which was 4.50. Meanwhile, beef Se’i without the addition of Schleichera oleosa bark extract had the lowest average of 4.06.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88329573","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 : 2022-02-24DOI: 10.32938/jtast.v4i1.1330
Alfonsus Liquori Taus, Paulus Klau Tahuk, K. W. Kia
This study aims to determine the water holding capacity, moisture content and crude fiber content of chicken nuggets made using different types of flour as a binder. This research was conducted at the Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for 1 week. The method used in this study was a completely randomized design (CRD) with 3 treatments and 3 replications. The treatments were P1 (making nuggets with porang flour), P2 (making nuggets with tapioca flour), and P3 (making nuggets with wheat flour). The variables observed in this study included water holding capacity, water content and crude fiber content. The data obtained were analyzed using the Anova test and Duncan's test. The results of the study showed that the water holding capacity of chicken nuggets P1, P2, P3 were 36.956%, 34.621%, 32.756%, respectively. The water content of chicken nuggets was 64.17%, 59.95%, 57.71%, respectively. The crude fiber content of chicken nuggets is 1.387%, 1.169%, and 0.638% respectively. The statistical analysis showed that the treatment had a significant effect on the water holding capacity of chicken nuggets, water content of chicken nuggets and crude fiber content of chicken nuggets (P<0.05). It was concluded that the water content of chicken nuggets made from wheat flour and tapioca was in accordance with SNI, while the production of nuggets made from porang flour exceeded the Indonesian National Standard, but porang flour had the advantage of being able to bind water better.
{"title":"The Effect Use of Different Binding Materials on Water Holding Capacity, Water Content and Crude Fiber Content of Chicken Nuggets","authors":"Alfonsus Liquori Taus, Paulus Klau Tahuk, K. W. Kia","doi":"10.32938/jtast.v4i1.1330","DOIUrl":"https://doi.org/10.32938/jtast.v4i1.1330","url":null,"abstract":"This study aims to determine the water holding capacity, moisture content and crude fiber content of chicken nuggets made using different types of flour as a binder. This research was conducted at the Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for 1 week. The method used in this study was a completely randomized design (CRD) with 3 treatments and 3 replications. The treatments were P1 (making nuggets with porang flour), P2 (making nuggets with tapioca flour), and P3 (making nuggets with wheat flour). The variables observed in this study included water holding capacity, water content and crude fiber content. The data obtained were analyzed using the Anova test and Duncan's test. The results of the study showed that the water holding capacity of chicken nuggets P1, P2, P3 were 36.956%, 34.621%, 32.756%, respectively. The water content of chicken nuggets was 64.17%, 59.95%, 57.71%, respectively. The crude fiber content of chicken nuggets is 1.387%, 1.169%, and 0.638% respectively. The statistical analysis showed that the treatment had a significant effect on the water holding capacity of chicken nuggets, water content of chicken nuggets and crude fiber content of chicken nuggets (P<0.05). It was concluded that the water content of chicken nuggets made from wheat flour and tapioca was in accordance with SNI, while the production of nuggets made from porang flour exceeded the Indonesian National Standard, but porang flour had the advantage of being able to bind water better.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83690525","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 : 2022-02-23DOI: 10.32938/jtast.v4i1.1098
Rindiyani Y Tanii, A. A. Dethan, Theresia Ika Purwantiningsih
This study aims to determine the effect of the sugarcane juice diluent in egg yolk citrate on viability, spermatozoa abnormality, and pH of Bali bull semen. This study has been carried out in Poultry Housing of Animal Science Study Program, and the Laboratory of the Faculty of Agriculture, University of Timor. Semen is collected from a a bull, ± 4.5 years old, in healthy condition. The method used in this study was a completely randomized design method with 5 treatments and 4 replications. The treatment giving are: T0 (diluent citrate-egg yolk without sugarcane juice); T1 (diluent citrate-egg yolk + 5ml sugarcane juice); T2 (diluent citrate-egg yolk + 10 ml sugarcane juice); T3 (diluent citrate-egg yolk + 15 ml sugarcane juice) and T4 (diluent citrate-yolk + sugar cane juice 20 ml). The variables measured were viability, abnormal spermatozoa, and semen pH of Bali bull. The results showed that T4 treatment with a 20 ml sugarcane juice level showed the best value for spermatozoa viability (92.875%), spermatozoa abnormality (6.375%), and semen pH (6.6). Conclusion: that the level of 20 ml of sugarcane juice in semen diluent can maintain the life of Bali bull spermatozoa.
{"title":"The Effect of Filteret Sugarcane Juice in Egg Yolk Citrate on Viability and Spermatozoa Abnormality, and pH of Bali Catle Semen","authors":"Rindiyani Y Tanii, A. A. Dethan, Theresia Ika Purwantiningsih","doi":"10.32938/jtast.v4i1.1098","DOIUrl":"https://doi.org/10.32938/jtast.v4i1.1098","url":null,"abstract":"This study aims to determine the effect of the sugarcane juice diluent in egg yolk citrate on viability, spermatozoa abnormality, and pH of Bali bull semen. This study has been carried out in Poultry Housing of Animal Science Study Program, and the Laboratory of the Faculty of Agriculture, University of Timor. Semen is collected from a a bull, ± 4.5 years old, in healthy condition. The method used in this study was a completely randomized design method with 5 treatments and 4 replications. The treatment giving are: T0 (diluent citrate-egg yolk without sugarcane juice); T1 (diluent citrate-egg yolk + 5ml sugarcane juice); T2 (diluent citrate-egg yolk + 10 ml sugarcane juice); T3 (diluent citrate-egg yolk + 15 ml sugarcane juice) and T4 (diluent citrate-yolk + sugar cane juice 20 ml). The variables measured were viability, abnormal spermatozoa, and semen pH of Bali bull. The results showed that T4 treatment with a 20 ml sugarcane juice level showed the best value for spermatozoa viability (92.875%), spermatozoa abnormality (6.375%), and semen pH (6.6). Conclusion: that the level of 20 ml of sugarcane juice in semen diluent can maintain the life of Bali bull spermatozoa.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76375391","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}
Theresia Ika Purwantiningsih, Maria Adlofina B Bria, K. W. Kia
This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a factorial pattern using 2 treatment factors, namely factor A in the form of type of milk, which consisted of: A1 = fresh milk, A2 = UHT milk (Ultra High Temperature) and factor B in the form of culture. yoghurt consisting of: B1 = Lactobacillus bulgaricus and Streptococcus thermophilus, B2 = Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus, B3 = Streptococcus thermophilus, Lactobacillus adhophilus, Lactobacillus bulgaricus, and Bifidobacterium animals. From the two factors above, there were 6 treatment combinations consisting of: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3, each combination consisting of 3 replications so that there were 18 experimental sample units. The results showed that the type of milk and the number of bacterial cultures affected the fat content and protein content of yoghurt and there was an interaction between the type of milk and the number of different cultures on the percentage of fat and protein content of yoghurt produced. types of milk with different culture brands had a significant effect (P<0.05) on the percentage of yoghurt fat content. The results of the follow-up test with Duncan's test showed that the combination of treatment between the type of UHT milk and the culture Lactobacillus bulgaricus had a significant effect (P<0.05) on the percentage of yoghurt protein content in all treatments. It can be concluded that fresh milk has higher protein and fat content than UHT milk. The number of cultures 2 (Lactobacillus bulgaricus and Streptococcus thermophilus) produced yoghurt with the highest fat content and protein content.
{"title":"Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures","authors":"Theresia Ika Purwantiningsih, Maria Adlofina B Bria, K. W. Kia","doi":"10.32938/jtast.v4i1.967","DOIUrl":"https://doi.org/10.32938/jtast.v4i1.967","url":null,"abstract":"This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a factorial pattern using 2 treatment factors, namely factor A in the form of type of milk, which consisted of: A1 = fresh milk, A2 = UHT milk (Ultra High Temperature) and factor B in the form of culture. yoghurt consisting of: B1 = Lactobacillus bulgaricus and Streptococcus thermophilus, B2 = Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus, B3 = Streptococcus thermophilus, Lactobacillus adhophilus, Lactobacillus bulgaricus, and Bifidobacterium animals. From the two factors above, there were 6 treatment combinations consisting of: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3, each combination consisting of 3 replications so that there were 18 experimental sample units. The results showed that the type of milk and the number of bacterial cultures affected the fat content and protein content of yoghurt and there was an interaction between the type of milk and the number of different cultures on the percentage of fat and protein content of yoghurt produced. types of milk with different culture brands had a significant effect (P<0.05) on the percentage of yoghurt fat content. The results of the follow-up test with Duncan's test showed that the combination of treatment between the type of UHT milk and the culture Lactobacillus bulgaricus had a significant effect (P<0.05) on the percentage of yoghurt protein content in all treatments. It can be concluded that fresh milk has higher protein and fat content than UHT milk. The number of cultures 2 (Lactobacillus bulgaricus and Streptococcus thermophilus) produced yoghurt with the highest fat content and protein content. \u0000 ","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84953615","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 : 2022-02-23DOI: 10.32938/jtast.v4i1.1268
Albertus Baku, A. A. Dethan, Paulus Klau Tahuk
The purpose of this study was to determine the effect of using yolk citrate diluent with different concentrations of glucose added on the motility, viability, abnormalities and pH of landrace pig cement.The cement used was fresh cement from a 3 year old Landrace pig stud.This study used an experimental method using a completely randomized design (CRD) with four treatments (P1 5%, P2 10%, P3 15% and P4 20%) and four replications so that there were 16 experimental units.The results showed that the concentration of glucose in the yolk citrate diluent was not significantly different (P>0.05) on the motility of spermatozoa with the average value of each treatment being P1 (65%), P2 (60%), P3 (63, 8%) and P4 (67.5%).The percentage of spermatozoa viability was very significantly different (P<0.01) between treatments, where in treatment P2 was relatively the same as treatment P3 and P4 but higher than treatment P1 with the value of each treatment P1 (83%), P2 (90.1 %), P3 (93.5%) and P4 (91.5%). Percentage of spermatozoa abnormalities resulting from analysis of variance (ANOVA) from each treatment there was a non-significant difference (P>0.05) where the values were P1 (8.2%), P2 (9.2%), P3 (8.1%) and P4 (9.2%). The pH was significantly different (P<0.05) between treatments, where P1 treatment was relatively the same as P2 but higher than P4 treatment. On the other hand, treatment P3 was relatively the same as treatment P1, P2 and P4, with the values of each treatment being P1 (8.36), P2 (7.99), P3 (7.676) and P4 (6.83). It can be concluded that the use of different glucose concentrations in the egg yolk citrate diluent with good quality, namely in the P3 treatment with a glucose concentration of 15%, the average percentage of individual motility was 64%, the percentage of live spermatozoa was 93.5%, the percentage of abnormal spermatozoa was 8.1%. and the average pH of cement is 7.68. It was concluded that the quality semen of Landrace pig could be improved optimally using glucose concentration in egg yolk citrate diluent by 15%.
{"title":"Quality of Landrace Semen in Yolk Citrate Cement which Plus Glucose with Different Concentrations","authors":"Albertus Baku, A. A. Dethan, Paulus Klau Tahuk","doi":"10.32938/jtast.v4i1.1268","DOIUrl":"https://doi.org/10.32938/jtast.v4i1.1268","url":null,"abstract":"The purpose of this study was to determine the effect of using yolk citrate diluent with different concentrations of glucose added on the motility, viability, abnormalities and pH of landrace pig cement.The cement used was fresh cement from a 3 year old Landrace pig stud.This study used an experimental method using a completely randomized design (CRD) with four treatments (P1 5%, P2 10%, P3 15% and P4 20%) and four replications so that there were 16 experimental units.The results showed that the concentration of glucose in the yolk citrate diluent was not significantly different (P>0.05) on the motility of spermatozoa with the average value of each treatment being P1 (65%), P2 (60%), P3 (63, 8%) and P4 (67.5%).The percentage of spermatozoa viability was very significantly different (P<0.01) between treatments, where in treatment P2 was relatively the same as treatment P3 and P4 but higher than treatment P1 with the value of each treatment P1 (83%), P2 (90.1 %), P3 (93.5%) and P4 (91.5%). Percentage of spermatozoa abnormalities resulting from analysis of variance (ANOVA) from each treatment there was a non-significant difference (P>0.05) where the values were P1 (8.2%), P2 (9.2%), P3 (8.1%) and P4 (9.2%). The pH was significantly different (P<0.05) between treatments, where P1 treatment was relatively the same as P2 but higher than P4 treatment. On the other hand, treatment P3 was relatively the same as treatment P1, P2 and P4, with the values of each treatment being P1 (8.36), P2 (7.99), P3 (7.676) and P4 (6.83). It can be concluded that the use of different glucose concentrations in the egg yolk citrate diluent with good quality, namely in the P3 treatment with a glucose concentration of 15%, the average percentage of individual motility was 64%, the percentage of live spermatozoa was 93.5%, the percentage of abnormal spermatozoa was 8.1%. and the average pH of cement is 7.68. It was concluded that the quality semen of Landrace pig could be improved optimally using glucose concentration in egg yolk citrate diluent by 15%.","PeriodicalId":17491,"journal":{"name":"Journal of Tropical Animal Science and Technology","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76904306","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}
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