Pub Date : 2022-08-28DOI: 10.23960/jipt.v10i2.p175-192
R. Riyanti, Dani Prabowo, K. Nova, D. Septinova
This research aimed to determine the effect of cleaning liquid, storage duration, and the type of the best cleaning liquid and storage duration on the albumen index, yolk index, and haugh unit of chicken egg. This research was conducted from 21 January--10 February 2022 at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This research was conducted using a completely randomized design with a nested pattern with cleaning liquid (control, water, warm water, and alcohol 70%) as the main plot and long storage (7, 14, and 21 days) as subplots. Each treatment was repeated 3 times and each replication used 3 eggs, so that the total eggs used were 108 eggs with average egg weight of 59,71±6,33 and coefficient of diversity of 4,58%. The observed variables included albumen index, yolk index, and haugh unit (HU). The research data were analyzed with analysis of variance at the 5% level, if significantly different, continued with the BNT test. The results of the albumen index, yolk index, and haugh unit showed that the cleaning liquid treatment had no significant effect (P>0,05), while the storage duration treatment had a significant effect (P<0,05). Storage duration of 7 days can maintain albumen index, yolk index, and haugh unit from all treatments. The conclusion was the cleaning liquid and the best storage duration were alcohol 70% and 7 days of storage.
{"title":"Effectiveness of Cleaning Liquid on the Internal Quality of Chicken Egg During Storage","authors":"R. Riyanti, Dani Prabowo, K. Nova, D. Septinova","doi":"10.23960/jipt.v10i2.p175-192","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p175-192","url":null,"abstract":"This research aimed to determine the effect of cleaning liquid, storage duration, and the type of the best cleaning liquid and storage duration on the albumen index, yolk index, and haugh unit of chicken egg. This research was conducted from 21 January--10 February 2022 at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This research was conducted using a completely randomized design with a nested pattern with cleaning liquid (control, water, warm water, and alcohol 70%) as the main plot and long storage (7, 14, and 21 days) as subplots. Each treatment was repeated 3 times and each replication used 3 eggs, so that the total eggs used were 108 eggs with average egg weight of 59,71±6,33 and coefficient of diversity of 4,58%. The observed variables included albumen index, yolk index, and haugh unit (HU). The research data were analyzed with analysis of variance at the 5% level, if significantly different, continued with the BNT test. The results of the albumen index, yolk index, and haugh unit showed that the cleaning liquid treatment had no significant effect (P>0,05), while the storage duration treatment had a significant effect (P<0,05). Storage duration of 7 days can maintain albumen index, yolk index, and haugh unit from all treatments. The conclusion was the cleaning liquid and the best storage duration were alcohol 70% and 7 days of storage.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45211678","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 : 2022-08-28DOI: 10.23960/jipt.v10i2.p193-208
Elvin Desi Martauli, Seringena Br Karo, S. Sembiring, R. Sembiring
This study aims to identify the location of cattle development and study cattle in North Sumatra Province. The method in this study used purposive area sampling where the determination of the research area was taken based on the district/city having cattle from 2016-2020 at BPS North Sumatra. Data analysis was carried out using the Growth Ratio Model used in the analysis (MRP) and location quotient (LQ). The results showed that the districts included in classification I were Asahan, Dairi, Deli Serdang, South Tapanuli, Mandailing Natal, Labuhanbatu, Batu Bara, Tebing Tinggi, Toba, Karo, Simalungun, Serdang Bedagai, Langkat, South Labuhanbatu, North Labuhanbatu. , Tanjung Balai, Binjai, Medan, Pematang Siantar, North Padang Lawas, Padang Sidempuan, Central Tapanuli and Padang Lawas. For the classification area II, the districts of North Tapanuli, Nias, South Nias, North Nias, West Nias, Gunung Sitoli, Samosir, Sibolga, Humbang Hasundutan, Pakpak Bharat.
{"title":"Analysis Of Cattle Livestock Development Potential In North Sumatra Province","authors":"Elvin Desi Martauli, Seringena Br Karo, S. Sembiring, R. Sembiring","doi":"10.23960/jipt.v10i2.p193-208","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p193-208","url":null,"abstract":"This study aims to identify the location of cattle development and study cattle in North Sumatra Province. The method in this study used purposive area sampling where the determination of the research area was taken based on the district/city having cattle from 2016-2020 at BPS North Sumatra. Data analysis was carried out using the Growth Ratio Model used in the analysis (MRP) and location quotient (LQ). The results showed that the districts included in classification I were Asahan, Dairi, Deli Serdang, South Tapanuli, Mandailing Natal, Labuhanbatu, Batu Bara, Tebing Tinggi, Toba, Karo, Simalungun, Serdang Bedagai, Langkat, South Labuhanbatu, North Labuhanbatu. , Tanjung Balai, Binjai, Medan, Pematang Siantar, North Padang Lawas, Padang Sidempuan, Central Tapanuli and Padang Lawas. For the classification area II, the districts of North Tapanuli, Nias, South Nias, North Nias, West Nias, Gunung Sitoli, Samosir, Sibolga, Humbang Hasundutan, Pakpak Bharat.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47507339","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 : 2022-08-28DOI: 10.23960/jipt.v10i2.p162-174
K. Huda, Hamzah Nata Siswara, Teguh Dwi Putra, Lia Nur Aini
This study aims to determine the use of probiotics Lactococcus lactis and Lactobacillus casei. on the analysis of laying hens infected with Escherichia coli. A total of 120 laying hens aged 25 weeks were divided into 6 treatments. Each treatment included 4 repetitions, each of which included 5 laying hens. The treatments included factor a, namely infectious and non-infectious escherichia coli and factor B, namely AGP, basal feed and probiotics.. The result of this research shows that the use of probiotics Lactococccuslactis and Lactobacillus caseion the laying hens infected with bacteria Escherichia coli The results of the study that giving probiotics had a significant effect (P<0.05) on variable costs, acceptance and profits. The infection factor had a significant effect (P<0.05) on variable costs, revenues and profits. Based on the results of this research, it can be concluded that the addition of probiotic Lactococccuslactis and Lactobacillus casei on the laying hens infected with bacteria Escherichia coli can bacteri increases the income of laying hens.
{"title":"Study of Lactococcus lactis and Lactobacillus casei Probiotics Addition on Analysis of Laying Hens Strain Isa Brown Infected with E. coli","authors":"K. Huda, Hamzah Nata Siswara, Teguh Dwi Putra, Lia Nur Aini","doi":"10.23960/jipt.v10i2.p162-174","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p162-174","url":null,"abstract":"This study aims to determine the use of probiotics Lactococcus lactis and Lactobacillus casei. on the analysis of laying hens infected with Escherichia coli. A total of 120 laying hens aged 25 weeks were divided into 6 treatments. Each treatment included 4 repetitions, each of which included 5 laying hens. The treatments included factor a, namely infectious and non-infectious escherichia coli and factor B, namely AGP, basal feed and probiotics.. The result of this research shows that the use of probiotics Lactococccuslactis and Lactobacillus caseion the laying hens infected with bacteria Escherichia coli The results of the study that giving probiotics had a significant effect (P<0.05) on variable costs, acceptance and profits. The infection factor had a significant effect (P<0.05) on variable costs, revenues and profits. Based on the results of this research, it can be concluded that the addition of probiotic Lactococccuslactis and Lactobacillus casei on the laying hens infected with bacteria Escherichia coli can bacteri increases the income of laying hens.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44905617","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 : 2022-08-28DOI: 10.23960/jipt.v10i2.p155-161
F. A. Amalo, I. T. Maha, Yulfia N. Selan, Jeanet F. T. Lali Pora, Nila Sari Ngadi
The small intestine has cells that function to secrete mucus that protects the intestine from pathogenic agents and mechanical damage. One of the components of mucus is carbohydrates. This study aims to knowing the distribution of acidic and neutral carbohydrates in the small intestine of sumba ongole (Bos indicus) cattle. Six samples of the small intestine were collected from East Sumba Slaughter House. The tissue was fixed in formalin 10 %, continued with processed histologically and AB-PAS staining. The results showed that acidic and neutral carbohydrates were distributed in the tunica of the duodenum, jejunum, and ileum with varying intensity. The strong intensity was seen in goblet cells, Lieberkuhn crypts, and Brunner's glands. The different distribution of carbohydrates in the small intestine is related to the mucus secretion of each cell and that function.
{"title":"Carbohidrate Distribution In The Small Intestine of Sumba Ongole Cattle (Bos indicus)","authors":"F. A. Amalo, I. T. Maha, Yulfia N. Selan, Jeanet F. T. Lali Pora, Nila Sari Ngadi","doi":"10.23960/jipt.v10i2.p155-161","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p155-161","url":null,"abstract":"The small intestine has cells that function to secrete mucus that protects the intestine from pathogenic agents and mechanical damage. One of the components of mucus is carbohydrates. This study aims to knowing the distribution of acidic and neutral carbohydrates in the small intestine of sumba ongole (Bos indicus) cattle. Six samples of the small intestine were collected from East Sumba Slaughter House. The tissue was fixed in formalin 10 %, continued with processed histologically and AB-PAS staining. The results showed that acidic and neutral carbohydrates were distributed in the tunica of the duodenum, jejunum, and ileum with varying intensity. The strong intensity was seen in goblet cells, Lieberkuhn crypts, and Brunner's glands. The different distribution of carbohydrates in the small intestine is related to the mucus secretion of each cell and that function.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43749281","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 : 2022-08-28DOI: 10.23960/jipt.v10i2.p124-132
A. Allaily, Andrie Wahyu Septian, M. Daud
Broiler chicken business as a producer of animal protein sources in Indonesia is growing rapidly. Nevertheless, the high operating costs of broiler chickens, especially the cost of feed, are one of the factors that cause of breeder profits to be small. To produce high margins and reduce production costs, breeders need to look for feed materials that are cheap. The thing that can be done is to add feed additives in the form of probiotics and digestive enzymes in fermented rations. This study was conducted to review information about the addition of probiotics and digestive enzymes in rations in the maintenance of broiler chickens to the feasibility of broiler chicken maintenance efforts. The study used a Complete Randomized Design consisting of 5 treatments and 4 repeats, the study treatment were P0= without the addition of probiotics and digestive enzymes, P1 = 0.5% probiotics + 0% digestive enzymes, P2 = 0% probiotics + 0.5% digestive enzymes, P3 = 0.5% probiotics + 1% digestive enzymes, P4 = 1% probiotics + 0.5% digestive enzymes. Results from the study showed the addition of fermented rations without probiotics and 0.5% digestive enzymes (P2) is feasible and beneficial if run in the maintenance of broiler chickens. Rations with the addition of digestive enzymes by 0.5% are more beneficial than other rations treatments.
{"title":"Analysis of Broiler Chicken Business with Addition of Probiotics and Digestive Enzymes in Fermented Ration","authors":"A. Allaily, Andrie Wahyu Septian, M. Daud","doi":"10.23960/jipt.v10i2.p124-132","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p124-132","url":null,"abstract":"Broiler chicken business as a producer of animal protein sources in Indonesia is growing rapidly. Nevertheless, the high operating costs of broiler chickens, especially the cost of feed, are one of the factors that cause of breeder profits to be small. To produce high margins and reduce production costs, breeders need to look for feed materials that are cheap. The thing that can be done is to add feed additives in the form of probiotics and digestive enzymes in fermented rations. This study was conducted to review information about the addition of probiotics and digestive enzymes in rations in the maintenance of broiler chickens to the feasibility of broiler chicken maintenance efforts. The study used a Complete Randomized Design consisting of 5 treatments and 4 repeats, the study treatment were P0= without the addition of probiotics and digestive enzymes, P1 = 0.5% probiotics + 0% digestive enzymes, P2 = 0% probiotics + 0.5% digestive enzymes, P3 = 0.5% probiotics + 1% digestive enzymes, P4 = 1% probiotics + 0.5% digestive enzymes. Results from the study showed the addition of fermented rations without probiotics and 0.5% digestive enzymes (P2) is feasible and beneficial if run in the maintenance of broiler chickens. Rations with the addition of digestive enzymes by 0.5% are more beneficial than other rations treatments.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43805948","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 : 2022-08-28DOI: 10.23960/jipt.v10i2.p133-143
Indah Febrialita Putri, T. Endaryanto, L. Marlina
The purpose of this study is to determine the pattern of demand for broilers and the factors that influence the demand for broilers by Madura satay traders in Bandar Lampung City. This study uses a survey method. The sample is taken using a proportional random sampling technique with the number of respondents being 31 traders. Furthermore, the analytical method used is descriptive analysis and multiple linear regression with the Ordinary Least Square (OLS) Regression method. The result of the research shows that the pattern of demand for broilers by Madura satay traders in Bandar Lampung City consists of the frequency of purchase, the average number of purchases, and the place of purchase. The frequency of purchases made by Madura satay traders is seven times a week with an average number of purchases of 31 kg per week. Then, the usual place to make a purchase is the chicken trader in the market. The factors that significantly affect the demand for broilers are the price of chicken, the price of peanuts, the price of charcoal, and the price of output.
{"title":"Demand Pattern Analysis of Broilers by Satay Madura Sellers in Bandar Lampung City","authors":"Indah Febrialita Putri, T. Endaryanto, L. Marlina","doi":"10.23960/jipt.v10i2.p133-143","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p133-143","url":null,"abstract":"The purpose of this study is to determine the pattern of demand for broilers and the factors that influence the demand for broilers by Madura satay traders in Bandar Lampung City. This study uses a survey method. The sample is taken using a proportional random sampling technique with the number of respondents being 31 traders. Furthermore, the analytical method used is descriptive analysis and multiple linear regression with the Ordinary Least Square (OLS) Regression method. The result of the research shows that the pattern of demand for broilers by Madura satay traders in Bandar Lampung City consists of the frequency of purchase, the average number of purchases, and the place of purchase. The frequency of purchases made by Madura satay traders is seven times a week with an average number of purchases of 31 kg per week. Then, the usual place to make a purchase is the chicken trader in the market. The factors that significantly affect the demand for broilers are the price of chicken, the price of peanuts, the price of charcoal, and the price of output.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48257079","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 : 2022-08-28DOI: 10.23960/jipt.v10i2.p144-154
F. Suciati, N. Mukminah, Desy Triastuti
Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.
{"title":"Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise","authors":"F. Suciati, N. Mukminah, Desy Triastuti","doi":"10.23960/jipt.v10i2.p144-154","DOIUrl":"https://doi.org/10.23960/jipt.v10i2.p144-154","url":null,"abstract":"Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44469519","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}
Keberhasilan peternakan ayam kampung selain didorong dengan manajemen dan pakan , juga dipengaruhi oleh bibit. Salah satu cara yang dapat dilakukan untuk memperoleh bibit unggul adalah dengan menggunakan mesin tetas semi otomatis. Tujuan penelitian adalah untuk mengetahui lama simpan telur terbaik dan persentase daya tetas telur ayam kampung dengan penetasan menggunakan mesin tetas semi otomatis.Penelitian ini menggunakan Rancangan Acak Lengkap non Faktorial, 5 perlakuan dengan 4 ulangan. Perlakuan terdiri dari : Lama simpan 1 hari, 2 hari, 3 hari, 4 hari dan 5 hari. Hasil penelitiandiperoleh lama simpan telur terbaik untuk penetasan telur ayam kampung menggunakan mesin tetas semi otomatis adalah 1 sampai 2 hari. Persentase daya tetas telur ayam kampung dengan lama simpan 1 sampai 2 hari menggunakan mesin tetas semi otomatis diperoleh sebesar 93,75%, persentase daya hidup embrio 100% dan berat tetas 60,73 g, sedangkan persentase fertilitas lama simpan 4 dan 5 hari di peroleh sebesar 80%.
{"title":"Daya Tetas Telur Ayam Kampung Pada Mesin Tetas Semi Otomatis dengan Perbedaan Lama SimpanTelur","authors":"Fazil Hidayat, Yayuk Kurnia Risna","doi":"10.51179/jip.v10i1.1143","DOIUrl":"https://doi.org/10.51179/jip.v10i1.1143","url":null,"abstract":"Keberhasilan peternakan ayam kampung selain didorong dengan manajemen dan pakan , juga dipengaruhi oleh bibit. Salah satu cara yang dapat dilakukan untuk memperoleh bibit unggul adalah dengan menggunakan mesin tetas semi otomatis. Tujuan penelitian adalah untuk mengetahui lama simpan telur terbaik dan persentase daya tetas telur ayam kampung dengan penetasan menggunakan mesin tetas semi otomatis.Penelitian ini menggunakan Rancangan Acak Lengkap non Faktorial, 5 perlakuan dengan 4 ulangan. Perlakuan terdiri dari : Lama simpan 1 hari, 2 hari, 3 hari, 4 hari dan 5 hari. Hasil penelitiandiperoleh lama simpan telur terbaik untuk penetasan telur ayam kampung menggunakan mesin tetas semi otomatis adalah 1 sampai 2 hari. Persentase daya tetas telur ayam kampung dengan lama simpan 1 sampai 2 hari menggunakan mesin tetas semi otomatis diperoleh sebesar 93,75%, persentase daya hidup embrio 100% dan berat tetas 60,73 g, sedangkan persentase fertilitas lama simpan 4 dan 5 hari di peroleh sebesar 80%.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72515560","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}
Saat ini ternak sapi di Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen semakin meningkat, tetapi kendalayang dihadapi oleh para peternak sapi di Kemukiman Paya adalah adanya parasit, sehingga ternak sapi yang ada di Kemukiman Paya pertumbuhannya menjadi tidak normal.Penelitian ini bertujuan untuk melihat jenis endoparasit dan ektoparasit pada sapi di Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen. Jenis penelitian ini adalah penelitian survei (studi kasus) yang dilakukan melalui metode pengambilan sampel pada sapi di Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen. Parameter yang diamati dalam penelitian ini adalah identifikasi ektoparasit dan endoparasit.Berdasarkan hasil dan pembahasan maka sapidi Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen banyak yang terserang ektoparasit maupun endoparasit. Adapun ektoparasit yang terinfeksi pada sapi yaitu jenis kutu (Felicola subrotatus molophaga) dan caplakdiantaranya jenis (Boophilus microplusatau Rhipicephalus microplus), sedangkan endoparasit yang terinfeksi pada sapi yaitu jenis cacing, seperti (Toxocara vitulorum, Trichostrongylus sp, Dicrocoelium dendriticum, Paramphistomum sp, Oesophagostomum sp, Eimeria bovis, Ostertagia sp, Bunostomum sp, Capillaria sp, Haemonchus contortu, Trichuriss sp).
{"title":"IDENTIFIKASI EKTOPARASIT DAN ENDOPARASIT PADA SAPI KEMUKIMAN PAYA KECAMATAN PEUDADA KABUPATEN BIREUEN","authors":"A. Akmaluddin, Z. Zulfikar","doi":"10.51179/jip.v10i1.1138","DOIUrl":"https://doi.org/10.51179/jip.v10i1.1138","url":null,"abstract":"Saat ini ternak sapi di Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen semakin meningkat, tetapi kendalayang dihadapi oleh para peternak sapi di Kemukiman Paya adalah adanya parasit, sehingga ternak sapi yang ada di Kemukiman Paya pertumbuhannya menjadi tidak normal.Penelitian ini bertujuan untuk melihat jenis endoparasit dan ektoparasit pada sapi di Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen. Jenis penelitian ini adalah penelitian survei (studi kasus) yang dilakukan melalui metode pengambilan sampel pada sapi di Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen. Parameter yang diamati dalam penelitian ini adalah identifikasi ektoparasit dan endoparasit.Berdasarkan hasil dan pembahasan maka sapidi Kemukiman Paya Kecamatan Peudada Kabupaten Bireuen banyak yang terserang ektoparasit maupun endoparasit. Adapun ektoparasit yang terinfeksi pada sapi yaitu jenis kutu (Felicola subrotatus molophaga) dan caplakdiantaranya jenis (Boophilus microplusatau Rhipicephalus microplus), sedangkan endoparasit yang terinfeksi pada sapi yaitu jenis cacing, seperti (Toxocara vitulorum, Trichostrongylus sp, Dicrocoelium dendriticum, Paramphistomum sp, Oesophagostomum sp, Eimeria bovis, Ostertagia sp, Bunostomum sp, Capillaria sp, Haemonchus contortu, Trichuriss sp).","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83155842","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}
Penelitian telah dilakukan di Laboratorium MIPA Universitas Almuslim pada bulan Februari - Maret 2021, yang bertujuan untuk mengetahui perendaman telur ayam ras dengan konsentrasi garam yang berbeda terhadap kualitas telur ayam ras asin. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan dengan parameter Indeks Putih Telur (IPT), Indeks Kuning Telur (IKT) dan Haugh Unit (HU). Hasil penelitian ini menunjukkan bahwa perendaman telur ayam dengan konsentrasi garam yang berbeda tidak berpengaruh nyata (P>0,05) terhadap indeks putih telur (IPT) akan tetapi berpengaruh sangat nyata (P<0,01) terhadap kuning telur (IKT) dan haugh Unit (HU). Rataan tertinggi indeks putih telur (IPT) terdapat pada perlakuan P1 dengan nilai 0,029 mm dan terendah terdapat pada P2 dan P3 dengan nilai 0,027 mm. Rataan tertinggi indeks kuning telur (IKT) terdapat pada perlakuan P0 dengan nilai 0,122 mm dan terendah terdapat pada P2 dan P3 dengan nilai 0,114 mm. Rataan tertinggi Haugh Unit terdapat pada perlakuan P3 dengan nilai 68,647 mm dan terendah terdapat pada P1 dengan nilai 65,852 mm. Kesimpulan penelitian ini adalah Perendaman Telur Ayam Ras dengan konsentrasi Garam yang Berbeda mampu mempertahankan Kualitas Telur ayam ras asin.
该研究于2021年2月至3月在Almuslim university MIPA实验室进行，目的是研究将异类咸蛋浸泡在不同浓度的咸蛋盐中，以提高其咸蛋的盐度。使用的方法是一个完整的随机设计(RAL)，有4种治疗方法和4种重复，有蛋清指数(IPT)、蛋黄指数(lpt)和Haugh单元(HU)参数。研究结果表明，将不同浓度的盐浸泡在蛋清(P> 0.05)对蛋清指数(IPT)没有明显的影响，但对蛋黄(lpt)和haugh单位(HU)的影响非常明显。蛋清率最高的radan (IPT)存在于P1治疗中，得分为0.029毫米，得分为P2和P3，得分为0.027毫米。蛋黄指数(lct)中得分最高的Rataan (lct)存在于0.122毫米的P0治疗中，P2和P3的得分最低，0.114毫米。Rataan单位的吸收率为68.647毫米，而P1的吸收率为65.852毫米。这项研究的结论是，用不同浓度的盐来浸泡禽蛋，可以保持比赛中咸蛋的质量。
{"title":"PERENDAMAN TELUR AYAM RAS DENGAN KONSENTRASI GARAM YANG BERBEDA TERHADAP KUALITAS TELUR","authors":"Risna Alfia, S. Suryani","doi":"10.51179/jip.v10i1.1144","DOIUrl":"https://doi.org/10.51179/jip.v10i1.1144","url":null,"abstract":"Penelitian telah dilakukan di Laboratorium MIPA Universitas Almuslim pada bulan Februari - Maret 2021, yang bertujuan untuk mengetahui perendaman telur ayam ras dengan konsentrasi garam yang berbeda terhadap kualitas telur ayam ras asin. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 kali ulangan dengan parameter Indeks Putih Telur (IPT), Indeks Kuning Telur (IKT) dan Haugh Unit (HU). Hasil penelitian ini menunjukkan bahwa perendaman telur ayam dengan konsentrasi garam yang berbeda tidak berpengaruh nyata (P>0,05) terhadap indeks putih telur (IPT) akan tetapi berpengaruh sangat nyata (P<0,01) terhadap kuning telur (IKT) dan haugh Unit (HU). Rataan tertinggi indeks putih telur (IPT) terdapat pada perlakuan P1 dengan nilai 0,029 mm dan terendah terdapat pada P2 dan P3 dengan nilai 0,027 mm. Rataan tertinggi indeks kuning telur (IKT) terdapat pada perlakuan P0 dengan nilai 0,122 mm dan terendah terdapat pada P2 dan P3 dengan nilai 0,114 mm. Rataan tertinggi Haugh Unit terdapat pada perlakuan P3 dengan nilai 68,647 mm dan terendah terdapat pada P1 dengan nilai 65,852 mm. Kesimpulan penelitian ini adalah Perendaman Telur Ayam Ras dengan konsentrasi Garam yang Berbeda mampu mempertahankan Kualitas Telur ayam ras asin.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78811128","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：