Pub Date : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p06
WARDANI, N. P. K., G. Dewi, D. Candrawati
This experiment was conducted to find out performance of broiler was given turmeric, tamarind, and mixed turmeric and tamarind on drinking water used Completely Randomized Design (CRD) consisting of 4 treatments dan 5 replications. The treatments are given without turmeric and tamarind (A), 2% turmeric (B), 2% tamarind (C), and mixed 1% turmeric and 1% tamarind (D). The observed variables are initial body weight, final body weight, daily body weight, feed consumption, water comsuption, and FCR. The results indicated that was given 2% turmeric (B), 2% tamarind (C) and mixed 1% turmeric and 1% tamarind (D) significantly increased (P<0,05) of final body weigth, daily body weight, water comsuption, and FCR but different significantly (P>0,05) of feed comsuption compared to the control (A). Based on concluded that was given 2% turmeric (B), 2% tamarind (C) and mixed of 1% turmeric and 1% tamarind (D) on water drinking able to provide the same ration consumption, but can increased of final body weight, daily body weight and efficient in untilizing rations while broiler was given mixed 1% turmeric and 1% tamarind (D) can increased water comsuption.
{"title":"PERFORMANCE OF BROILER WERE GIVEN TURMERIC (Curcuma domestica Val.) AND TAMARIND (Tamarindus indica L.) ON DRINKING WATER","authors":"WARDANI, N. P. K., G. Dewi, D. Candrawati","doi":"10.24843/mip.2022.v25.i01.p06","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p06","url":null,"abstract":"This experiment was conducted to find out performance of broiler was given turmeric, tamarind, and mixed turmeric and tamarind on drinking water used Completely Randomized Design (CRD) consisting of 4 treatments dan 5 replications. The treatments are given without turmeric and tamarind (A), 2% turmeric (B), 2% tamarind (C), and mixed 1% turmeric and 1% tamarind (D). The observed variables are initial body weight, final body weight, daily body weight, feed consumption, water comsuption, and FCR. The results indicated that was given 2% turmeric (B), 2% tamarind (C) and mixed 1% turmeric and 1% tamarind (D) significantly increased (P<0,05) of final body weigth, daily body weight, water comsuption, and FCR but different significantly (P>0,05) of feed comsuption compared to the control (A). Based on concluded that was given 2% turmeric (B), 2% tamarind (C) and mixed of 1% turmeric and 1% tamarind (D) on water drinking able to provide the same ration consumption, but can increased of final body weight, daily body weight and efficient in untilizing rations while broiler was given mixed 1% turmeric and 1% tamarind (D) can increased water comsuption.","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48085699","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p01
F. R.C., W. _, B. N.
Black soldier fly (BSF) larvae have cellulosic activity in the presence of bacteria in their intestines, organic waste recycling activities using the bioconversion method, bioconversion as a change of organic waste into biomass thro- ugh a fermentation process involving living organisms. Generally, the organisms that play a role in this bioconver- sion process are bacteria, and Hermetia illucens larvae as bioconversion agents of fermented water hyacinth are combined with fruit waste and used as a growing medium. Hermetia illucens larvae with feeding treatment P0 = 100% fruit waste, P1 = fruit waste 25 % + 75% fermented water hyacinth, P2 = 50% fruit waste + 50% fermented water hyacinth, P3 = 75% fruit waste + 25% fermented water hyacinth, larvae used are 6 days old, for all treatmen- ts using 50g Larval mass weight. The results showed that. P3 = 75% fruit waste + 25% fermented water hyacinth produces the highest average weight of the final mass of larvae, namely 124.62 (gr), average feed consumption of 72.72%, average ECD and WRI values of 10.98% and 10.38%. The mixing level of water hyacinth and fermented fruit waste in treatment 3 showed an effective result as a growing medium for Hermetia illucens larvae.
{"title":"EFFECTIVENESS OF BIOCONVERSION OF WATER HYACINTH AND FERMENTED FRUIT WASTE AS A GROWING MEDIA LARVA Hermetia illucens","authors":"F. R.C., W. _, B. N.","doi":"10.24843/mip.2022.v25.i01.p01","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p01","url":null,"abstract":"\u0000 \u0000 \u0000Black soldier fly (BSF) larvae have cellulosic activity in the presence of bacteria in their intestines, organic waste recycling activities using the bioconversion method, bioconversion as a change of organic waste into biomass thro- ugh a fermentation process involving living organisms. Generally, the organisms that play a role in this bioconver- sion process are bacteria, and Hermetia illucens larvae as bioconversion agents of fermented water hyacinth are combined with fruit waste and used as a growing medium. Hermetia illucens larvae with feeding treatment P0 = 100% fruit waste, P1 = fruit waste 25 % + 75% fermented water hyacinth, P2 = 50% fruit waste + 50% fermented water hyacinth, P3 = 75% fruit waste + 25% fermented water hyacinth, larvae used are 6 days old, for all treatmen- ts using 50g Larval mass weight. The results showed that. P3 = 75% fruit waste + 25% fermented water hyacinth produces the highest average weight of the final mass of larvae, namely 124.62 (gr), average feed consumption of 72.72%, average ECD and WRI values of 10.98% and 10.38%. The mixing level of water hyacinth and fermented fruit waste in treatment 3 showed an effective result as a growing medium for Hermetia illucens larvae. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45632840","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p05
F. G. A., N. Sriyani, A. A. Oka
This study aims to find out the effect of marination time with cinnamon powder (Cinnamomum burmannii) on the total plate count and physical quality of bali beef. This research was conducted in October - November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana Univer- sity. The research was conducted using a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments were: beef marinated using cinnamon powder for 0 hours (P0), beef marinated using cinna- mon powder for 4 hours (P1), beef marinated using cinnamon powder for 8 hours (P2), and beef marinated using cinnamon powder for 12 hours (P3). The variables observed were total plate count and physical quality of meat (pH, water holding capacity, cooking loss, drip loss, and color). The results showed beef marinated using cinnamon powder as much as 5% with a marination duration of 0, 4, 8, and 12 hours obtained from a total plate count of 1,2 × 106 cfu/g – 1,9 × 106 cfu/g; pH 4.74 - 4.46; colors 3.00 - 1.50; WHC 26.49% - 21.91%; cooking loss 36.13% - 40.22%; drip loss 3.85% - 5.38%. Long marination time using cinnamon powder has not been able to reduce the TPC of bali beef. The exact length of marinade seen from the physical quality was 4 hours because the physical quality of the meat has not decreased significantly. The 12 hour marination time could decrease the physical quality of bali beef when viewed from the pH, cooking loss, drip loss, and color.
{"title":"EFFECT OF LONG MARINADE WITH CINNAMON POWDER (Cinnamomum burmannii) ON TPC AND PHYSICAL QUALITY OF BALI BEEF","authors":"F. G. A., N. Sriyani, A. A. Oka","doi":"10.24843/mip.2022.v25.i01.p05","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p05","url":null,"abstract":"\u0000 \u0000 \u0000This study aims to find out the effect of marination time with cinnamon powder (Cinnamomum burmannii) on the total plate count and physical quality of bali beef. This research was conducted in October - November 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana Univer- sity. The research was conducted using a Complete Randomized Design (CRD) with 4 treatments and 4 replications. The four treatments were: beef marinated using cinnamon powder for 0 hours (P0), beef marinated using cinna- mon powder for 4 hours (P1), beef marinated using cinnamon powder for 8 hours (P2), and beef marinated using cinnamon powder for 12 hours (P3). The variables observed were total plate count and physical quality of meat (pH, water holding capacity, cooking loss, drip loss, and color). The results showed beef marinated using cinnamon powder as much as 5% with a marination duration of 0, 4, 8, and 12 hours obtained from a total plate count of 1,2 × 106 cfu/g – 1,9 × 106 cfu/g; pH 4.74 - 4.46; colors 3.00 - 1.50; WHC 26.49% - 21.91%; cooking loss 36.13% - 40.22%; drip loss 3.85% - 5.38%. Long marination time using cinnamon powder has not been able to reduce the TPC of bali beef. The exact length of marinade seen from the physical quality was 4 hours because the physical quality of the meat has not decreased significantly. The 12 hour marination time could decrease the physical quality of bali beef when viewed from the pH, cooking loss, drip loss, and color. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46550174","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p04
K. ., A. Sunaka, B.U.AS -SABA’IY, R. Siregar, I. Hernaman
The research objective was to determine the amount of tannin in mangosteen peel extract and the best dose of mangosteen peel extract in protecting tofu cake protein. Mangosteen peel flour is extracted using water at a ratio of 1: 5, 1:15, 1: 30, 1:45. Then mixed with the tofu cake and dried. Furthermore, in vitro testing was carried out using a completely randomized design followed by Duncan’s test. The study used 5 treatments by adding tofu pulp as a con- trol with each of which was repeated 4 times. The results showed that the mangosteen peel extract at a ratio of 1:45 produced the highest total tannins, namely 26.55g, and the lowest concentration of N-NH3 (P <0.05), namely 4.01 mM. Besides that, it also produced the lowest digestibility of dry matter and organic matter digestibility (P <0.05), with an average of 61.46% and 32%. The conclusion was that extraction at a ratio of 1:45 mangosteen peel flour and water produced the highest amount of dissolved tannins and resulted in the lowest N-NH3 value which can be used as a protein protection agent (bypass protein).
{"title":"UTILIZATION OF Garcinia mangostana L. PEEL EXTRACT WHICH CONTAINS TANIN IN PROTECTING TOFU CAKE PROTEIN","authors":"K. ., A. Sunaka, B.U.AS -SABA’IY, R. Siregar, I. Hernaman","doi":"10.24843/mip.2022.v25.i01.p04","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p04","url":null,"abstract":"\u0000 \u0000 \u0000The research objective was to determine the amount of tannin in mangosteen peel extract and the best dose of mangosteen peel extract in protecting tofu cake protein. Mangosteen peel flour is extracted using water at a ratio of 1: 5, 1:15, 1: 30, 1:45. Then mixed with the tofu cake and dried. Furthermore, in vitro testing was carried out using a completely randomized design followed by Duncan’s test. The study used 5 treatments by adding tofu pulp as a con- trol with each of which was repeated 4 times. The results showed that the mangosteen peel extract at a ratio of 1:45 produced the highest total tannins, namely 26.55g, and the lowest concentration of N-NH3 (P <0.05), namely 4.01 mM. Besides that, it also produced the lowest digestibility of dry matter and organic matter digestibility (P <0.05), with an average of 61.46% and 32%. The conclusion was that extraction at a ratio of 1:45 mangosteen peel flour and water produced the highest amount of dissolved tannins and resulted in the lowest N-NH3 value which can be used as a protein protection agent (bypass protein). \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47646331","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p07
S. M. I., P. B. R. T., I. W. Sukanata
Penelitian ini bertujuan untuk mengetahui saluran pemasaran babi bali di Kecamatan Nusa Penida, peran dan fungsi lembaga pemasaran, besarnya marjin pemasaran serta efisiensinya secara ekonomis. Lokasi penelitian di- tentukan secara purposive sampling yakni di Kecamatan Nusa Penida, Kabupaten Klungkung. Analisis data yang digunakan adalah analisis deskriptif kuantitatif, analisis saluran pemasaran, analisis marjin pemasaran, farmer’s share dan efisiensi pemasaran. Hasil penelitian menunjukkan bahwa di Kecamatan Nusa Penida terdapat 4 pola saluran pemasaran babi bali dengan 2 lembaga pemasaran yang teridentifikasi antara lain pedagang besar Nusa penida dan pedagang besar dari luar Nusa Penida. Dari hasil analisis dapat dinyatakan bahwa margin pemasaran tertinggi adalah pada saluran pemasaran III yaitu sebesar 55,6% dan terendah pada saluran pemasaran II sebesar 28,6%, tingkat farmer share tertinggi adalah 100 % yaitu saluran pemasaran I, yang terendah adalah pada saluran pemasaran III yaitu sebesar 44,44%, dan efisiensi pemasaran babi bali di Kecamatan Nusa Penida adalah efisien.
{"title":"ANALYSIS OF MARKETING EFFICIENCY OF BALI PIGS IN NUSA PENIDA DISTRICT","authors":"S. M. I., P. B. R. T., I. W. Sukanata","doi":"10.24843/mip.2022.v25.i01.p07","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p07","url":null,"abstract":"\u0000 \u0000 \u0000Penelitian ini bertujuan untuk mengetahui saluran pemasaran babi bali di Kecamatan Nusa Penida, peran dan fungsi lembaga pemasaran, besarnya marjin pemasaran serta efisiensinya secara ekonomis. Lokasi penelitian di- tentukan secara purposive sampling yakni di Kecamatan Nusa Penida, Kabupaten Klungkung. Analisis data yang digunakan adalah analisis deskriptif kuantitatif, analisis saluran pemasaran, analisis marjin pemasaran, farmer’s share dan efisiensi pemasaran. Hasil penelitian menunjukkan bahwa di Kecamatan Nusa Penida terdapat 4 pola saluran pemasaran babi bali dengan 2 lembaga pemasaran yang teridentifikasi antara lain pedagang besar Nusa penida dan pedagang besar dari luar Nusa Penida. Dari hasil analisis dapat dinyatakan bahwa margin pemasaran tertinggi adalah pada saluran pemasaran III yaitu sebesar 55,6% dan terendah pada saluran pemasaran II sebesar 28,6%, tingkat farmer share tertinggi adalah 100 % yaitu saluran pemasaran I, yang terendah adalah pada saluran pemasaran III yaitu sebesar 44,44%, dan efisiensi pemasaran babi bali di Kecamatan Nusa Penida adalah efisien. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68904431","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p02
Berahun M.L., S. Lindawati, I. Miwada
This study aims to determine the concentration of clove powder (Syzygium aromaticum) in meat slimming and the effect of the characteristics of broiler meat. The research was conducted in November 2019 - January 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. This study used a completely randomized design (CRD) with 4 treatments and 3 replications. The four treatments were: (P0) chicken meat without clove powder coating, (P1) chicken meat coated with 0,25% clove pow- der, (P2) chicken meat coated with 0,50% clove powder, (P3) chicken meat coated with powder cloves 0,75%. The variables observed were pH , water content, water binding capacity and total bacteria. The results showed that the broiler meat coated with clove powder in treatment P0, P1, P2, and P3 obtained pH of 5,04 - 4,83; moisture content 68,97% - 74,45%; water holding capacity 67,90% - 69,16%; and total bacteria 5,00x106cfu/g – 2,00x104cfu/g. The conclusion of this study indicated that clove powder with a concentration of 0,75% was able to be a natural preser- vative for broiler meat with a characteristic pH 4,83; water content 74,45%; water holding capacity 69,16%; and total bacteria 2,00x104cfu/g.
{"title":"CONCENTRATION OF CLOVE POWDER (Syzygium aromaticum) IN MEAT SLINING AND ITS EFFECT ON BROILER MEAT CHARACTERISTICS","authors":"Berahun M.L., S. Lindawati, I. Miwada","doi":"10.24843/mip.2022.v25.i01.p02","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p02","url":null,"abstract":"\u0000 \u0000 \u0000This study aims to determine the concentration of clove powder (Syzygium aromaticum) in meat slimming and the effect of the characteristics of broiler meat. The research was conducted in November 2019 - January 2020 at the Laboratory of Animal Product Technology and Microbiology, Faculty of Animal Husbandry, Udayana University. This study used a completely randomized design (CRD) with 4 treatments and 3 replications. The four treatments were: (P0) chicken meat without clove powder coating, (P1) chicken meat coated with 0,25% clove pow- der, (P2) chicken meat coated with 0,50% clove powder, (P3) chicken meat coated with powder cloves 0,75%. The variables observed were pH , water content, water binding capacity and total bacteria. The results showed that the broiler meat coated with clove powder in treatment P0, P1, P2, and P3 obtained pH of 5,04 - 4,83; moisture content 68,97% - 74,45%; water holding capacity 67,90% - 69,16%; and total bacteria 5,00x106cfu/g – 2,00x104cfu/g. The conclusion of this study indicated that clove powder with a concentration of 0,75% was able to be a natural preser- vative for broiler meat with a characteristic pH 4,83; water content 74,45%; water holding capacity 69,16%; and total bacteria 2,00x104cfu/g. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45880799","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p03
K. T. N. I., M. Situ
This experiment was conducted to evaluate the fiber fraction of banana peel meal fermented by goat rumen flu- id. The experimental design used was completely randomized design with four treatments and six replicates. Four treatments were CR0: kepok banana peel meal + 0% goat rumen fluid, CR30: kepok banana peel meal + 30% goat rumen fluid, CR40: kepok banana peel meal + 40% goat rumen fluid, CR50: kepok banana peel meal + 50 % goat rumen fluid. This fermentation process during seven days. The variables observed were NDF, ADF, hemycellulosa, cellulose, and lignin. The data on the fiber fraction of banana peel meal was analyzed by analysis of variance and continued with Duncan s multiple range tests. NDF, ADF, cellulose, hemicellulose, and lignin of banana peel meal fermented by goat rumen fluid was lower than that without goat rumen fluid. The conclusion in this study was that the use of 30% goat rumen fluid contained ADF of 31.84%, NDF of 45.03%, cellulose of 13.27% and hemicellulose of 13.53% of kepok banana peel meal.
{"title":"FIBER FRACTION OF KEPOK BANANA PEEL FLOUR (Musa paradisiaca) FERMENTED BY GOAT RUMENT FLUIDS","authors":"K. T. N. I., M. Situ","doi":"10.24843/mip.2022.v25.i01.p03","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p03","url":null,"abstract":"\u0000 \u0000 \u0000This experiment was conducted to evaluate the fiber fraction of banana peel meal fermented by goat rumen flu- id. The experimental design used was completely randomized design with four treatments and six replicates. Four treatments were CR0: kepok banana peel meal + 0% goat rumen fluid, CR30: kepok banana peel meal + 30% goat rumen fluid, CR40: kepok banana peel meal + 40% goat rumen fluid, CR50: kepok banana peel meal + 50 % goat rumen fluid. This fermentation process during seven days. The variables observed were NDF, ADF, hemycellulosa, cellulose, and lignin. The data on the fiber fraction of banana peel meal was analyzed by analysis of variance and continued with Duncan s multiple range tests. NDF, ADF, cellulose, hemicellulose, and lignin of banana peel meal fermented by goat rumen fluid was lower than that without goat rumen fluid. The conclusion in this study was that the use of 30% goat rumen fluid contained ADF of 31.84%, NDF of 45.03%, cellulose of 13.27% and hemicellulose of 13.53% of kepok banana peel meal. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48675538","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p09
Harianja D.N., P. Karti, I. Prihantoro
Alfalfa is a leguminous protein source with high nutritional value and economic value. Abiotic stress inhibits growth and reduces alfalfa production in many aquaculture systems. New varieties were developed by gamma-ray mutation induction. The selection was carried out to obtain superior abiotic stress-tolerant plants. This study aims to evaluate and select alfalfa mutants under abiotic stress conditions. The design used in this study was a comple- tely randomized design (CRD) with a factorial pattern. The first factor is the type of acid-tolerant mutants, namely A44, A54, A35, and A45. The second factor is the PEG level which is 10%, 15%, and 20%. The variables observed included viability, plant height, number of leaves, leaf wilting, leaf color, media shrinkage, and wet weight. Alfalfa mutants resulting from acid-tolerant gamma irradiation were evaluated under dry stress conditions. The results showed that mutation induction resulted in various responses to growth. Gamma-ray irradiation produces plants that are tolerant to abiotic stress conditions. From the selection results obtained superior mutant candidates that are tolerant of acid stress and dry conditions. The A44 mutant had better tolerance to dry stress than others and became an acid- and dry-tolerant alfalfa mutant.
{"title":"EVALUATION AND SELECTION OF ALFALFA MUTANT RESULTS OF GAMMA RAY IRRADIATION ON ABIOTIC STRESS","authors":"Harianja D.N., P. Karti, I. Prihantoro","doi":"10.24843/mip.2022.v25.i01.p09","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p09","url":null,"abstract":"\u0000 \u0000 \u0000Alfalfa is a leguminous protein source with high nutritional value and economic value. Abiotic stress inhibits growth and reduces alfalfa production in many aquaculture systems. New varieties were developed by gamma-ray mutation induction. The selection was carried out to obtain superior abiotic stress-tolerant plants. This study aims to evaluate and select alfalfa mutants under abiotic stress conditions. The design used in this study was a comple- tely randomized design (CRD) with a factorial pattern. The first factor is the type of acid-tolerant mutants, namely A44, A54, A35, and A45. The second factor is the PEG level which is 10%, 15%, and 20%. The variables observed included viability, plant height, number of leaves, leaf wilting, leaf color, media shrinkage, and wet weight. Alfalfa mutants resulting from acid-tolerant gamma irradiation were evaluated under dry stress conditions. The results showed that mutation induction resulted in various responses to growth. Gamma-ray irradiation produces plants that are tolerant to abiotic stress conditions. From the selection results obtained superior mutant candidates that are tolerant of acid stress and dry conditions. The A44 mutant had better tolerance to dry stress than others and became an acid- and dry-tolerant alfalfa mutant. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45500394","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p08
N. F. M. D., I. Miwada, S. Lindawati
This research was conducted to determine the organoleptic quality of landrace pork, which is preserved by tradi- tional sui wu’u method from East Nusa Tenggara. The research was conducted from September to October 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. The experimental design used a Completely Randomized Design (CRD) with three treatments and five replicati- ons. The three treatments were: landrace pork preserved with the addition of 0.5 kg of corn flour (P1), landrace pork which was preserved with the addition of 1 kg of corn flour (P2), landrace pork which was preserved with the addition of 1.5 kg of corn flour (P3). The variables observed by flavour, color, aroma, texture and overall accep- tance. The results of the organoleptic test were analyzed using the Kruskal Wallis test and if there was a significant difference (P<0.05) then continued with the Mann-Whitney test. The results showed that the organoleptic quality (flavour, color, aroma, texture and overall acceptance) of treatments P1, P2 and P3 were not significantly different (P>0.05). The results of the study can be concluded that, the difference in the addition of corn flour in the process of preserving pork landrace with the method of preserving sui wu’u in bamboo petung for one month gives the same influence on organoleptic quality.
{"title":"ORGANOLEPTIC QUALITY OF LANDRACE PORK PRESERVED BY TRADITIONAL PRESERVATION METHOD (SUI WU’U) FROM EAST NUSA TENGGARA","authors":"N. F. M. D., I. Miwada, S. Lindawati","doi":"10.24843/mip.2022.v25.i01.p08","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p08","url":null,"abstract":"\u0000 \u0000 \u0000 \u0000 \u0000 \u0000This research was conducted to determine the organoleptic quality of landrace pork, which is preserved by tradi- tional sui wu’u method from East Nusa Tenggara. The research was conducted from September to October 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. The experimental design used a Completely Randomized Design (CRD) with three treatments and five replicati- ons. The three treatments were: landrace pork preserved with the addition of 0.5 kg of corn flour (P1), landrace pork which was preserved with the addition of 1 kg of corn flour (P2), landrace pork which was preserved with the addition of 1.5 kg of corn flour (P3). The variables observed by flavour, color, aroma, texture and overall accep- tance. The results of the organoleptic test were analyzed using the Kruskal Wallis test and if there was a significant difference (P<0.05) then continued with the Mann-Whitney test. The results showed that the organoleptic quality (flavour, color, aroma, texture and overall acceptance) of treatments P1, P2 and P3 were not significantly different (P>0.05). The results of the study can be concluded that, the difference in the addition of corn flour in the process of preserving pork landrace with the method of preserving sui wu’u in bamboo petung for one month gives the same influence on organoleptic quality. \u0000 \u0000 \u0000 \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48475401","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 : 2022-02-28DOI: 10.24843/mip.2022.v25.i01.p10
Barata Y.K., N. Sriyani, A. Wibawa
The aim of this research is to determine the organoleptic quality of bali beef marinated by cinnamon powder for 0 hours, 4 hours, 8 hours and 12 hours. It was conducted in October 2020 - November 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. This studies used a Complete Random Design (CDR) with four treatments and four replications assessed by semi-trained 18 panelists. The four treatments were marinated bali beef with cinnamon powder for 0 hour (P0), marinated bali beef with cinnamon powder for 4 hours (P1), marinated bali beef with cinnamon powder for 8 hours (P2) and marinated bali beef with cinnamon powder for 12 hours (P3). The variables to consider is quality of organoleptic which is include colour, aroma, texture, flavour, tenderness, and overall acceptance. The results of this research have shown that the marinated time spent bali beef with cinnamon powder increased the colour, aroma, and overall acceptance value or significantly different (P<0,05) but, have no significant or different effect (P>0,05) with texture, flavour, and tenderness value. Based on the results of this research it can be concluded that the duration of marination of cinnamon powder (Cinnamon burmannii) can affect the organoleptic quality of bali beef. The length of marination for cinnamon powder that was most liked and accepted by the panelists was the length of marination for 4 hours as seen from the panelists’ assessment of the overall acceptance.
{"title":"THE EFFECT OF MARINATED TIME SPENT CINNAMON POWDER (Cinnamon burmannii) TO ORGANOLEPTIC QUALITY OF BALI BEEF","authors":"Barata Y.K., N. Sriyani, A. Wibawa","doi":"10.24843/mip.2022.v25.i01.p10","DOIUrl":"https://doi.org/10.24843/mip.2022.v25.i01.p10","url":null,"abstract":"\u0000 \u0000 \u0000The aim of this research is to determine the organoleptic quality of bali beef marinated by cinnamon powder for 0 hours, 4 hours, 8 hours and 12 hours. It was conducted in October 2020 - November 2020 at the Laboratory of Animal Product Technology and Microbiology Faculty of Animal Science, Udayana University. This studies used a Complete Random Design (CDR) with four treatments and four replications assessed by semi-trained 18 panelists. The four treatments were marinated bali beef with cinnamon powder for 0 hour (P0), marinated bali beef with cinnamon powder for 4 hours (P1), marinated bali beef with cinnamon powder for 8 hours (P2) and marinated bali beef with cinnamon powder for 12 hours (P3). The variables to consider is quality of organoleptic which is include colour, aroma, texture, flavour, tenderness, and overall acceptance. The results of this research have shown that the marinated time spent bali beef with cinnamon powder increased the colour, aroma, and overall acceptance value or significantly different (P<0,05) but, have no significant or different effect (P>0,05) with texture, flavour, and tenderness value. Based on the results of this research it can be concluded that the duration of marination of cinnamon powder (Cinnamon burmannii) can affect the organoleptic quality of bali beef. The length of marination for cinnamon powder that was most liked and accepted by the panelists was the length of marination for 4 hours as seen from the panelists’ assessment of the overall acceptance. \u0000 \u0000 \u0000","PeriodicalId":31044,"journal":{"name":"Majalah Ilmiah Peternakan","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41902351","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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