Animal Production (E-Journal, JAP)
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Study on Callus Induction System of 4 Genotype of Napiergrass (Pennisetum purpureum )
Full text linkThe aim of this study was to produce callus induction potential of 4 napiergrass (Pennisetum purpureum) genotypes (Dwarf Late, Hybrid, Merkeron and Wrukwona). Callus was induced from shoot apices of shoot tillers on MS media containing 2,4-D and BAP. On the MS medium containing 2 mg L–1 2,4-D and 0.5 mg L–1 BAP all genotypes could produce embryogenic calli, with different rate of growth. The best genotype for producing embryogenic calli was dwarf napiergrass in 60 day culture. These genotypes would be usefull for tissue cultured based research and for napiergrass improvement program, particularly in genetic transformation. Culturing shoot apices on MS medium containing 2 mgL–1 2,4-D and 0.5 mgL–1 BAP was more suitable than on MS medium containing 0.5 mgL–1 2,4-D. In the subculture with similar medium composition, proliferation occured poorly on dwarf napiergrass, whereas none happened on the three other genotypes. On the hormon-free medium, all genotypes germinated in different rates. This research pointed out that dwarf napiergrass gave the best response toward induction medium. However, its proliferation and regeneration needed to be optimized in order to obtain more obvious data. This genotype would be usefull for tissue culture based research and for napiergrass improvement program, particularly in genetic transformation
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus
Full text linkThe purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum  culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food
Feeding Treatment Based on Palm Oil Byproduct and Supplementation to Support Reproduction Performance of Bull
Full text linkPalm oil waste (by product)can be used as a potential feed for livestock. Nevertheless, the study research of the effect of Palm oil waste (by product) as a feed to the bull performance was limited. The purpose of this research is to get technology to improve semen quality through improving protein of feed based on palm oil waste (byproducts). This research was conducted in PTPN 6 Jambi and used 30 bulls that separated into 3 treatments, treatment I (feed protein 12% and suplementation), treatment II (feed protein 12%) and treatment III (existing feed, feed protein 10%). Parameter were measured i.e feed consumption, libido, sperm motility, mass movement, sperm concentration, sperm abnormality, volume, pH, consistency, colour, body condition score and average daily gain. Design of this research was completely randomized design. Data was analyzed use ANOVA. The result showed that there is no significantly different on semen quality between treatmens. Semen quality of three treatments were appropriate to standart of quality semen of bull (sperm abnormality 50% and sperm concentration >500 million/ml). Based on this consideration, feed with protein level 10% more efficient because it needs less cost but results a good semen quality. The conclusion of this research is protein level 10% can supporting performance reproduction of bull
Using Behavioural Validity Method to Analyse the Dynamic Model of Smallholder Beef Farming Systems in Indonesia
Full text linkAbstract. Smallholders beef farming is a complex systems which has wide range of stakeholders whose interests are varied. Systems thinking is one approach which can be recommended to study the complexity of a system. Model is developed to mimic the situation of the farming situation in the real world. A model opens up possibilities for simulating an intervention easier, less dangerously, and more ethically than experimenting in the real world. However, before a model were used to simulate any intervention strategy, it needs to be validated. This paper aimed to describe one validity method which used to test the validity of a model describing the smallholder beef farming. A series of surveys have been undertaken to harness perspectives, opinion, and data from 2 beef farmers group in Kabupaten Banjarnegara and Kabupaten Banyumas. Model were developed using iThink software developed by Ventana®. Behavioural validity was conducted using extreme condition test which use 4 combination of extreme value; calving interval, share to farmer, purchasing price, and selling price. Result showed that behavioural validity method using extreme value test was able to show the consistency of the logic which construct he structure of the model. Â
Production Systems And Income Generation From The Smallholder Beef Cattle Farming In Yogyakarta Province, Indonesia
Full text linkThis study was aimed to determine the production systems of beef cattle which can generate the income of smallholder farmers. The study was conducted in Bantul and Sleman Regencies, Yogyakarta Province, Indonesia. In total of 210 beef cattle farmers were involved in semi structural interview. Data was collected in the dry season (July to September) of 2015. Descriptive analysis was carried out for the demographic, social, economic characteristic of respondents and beef cattle farm practices. Enterprise budgeting of beef cattle farms was made to analyse farm profit, return to management and family labour that could be used in further planning for better business management. Beef cattle farming founded as an alternative that can be developed in rural communities. In order to generate the incomes in both systems, breeding and fattening, production system in term of feeding practices has to be improved so that the cost can be reduced. Scientific processing of manure has to be done for value addition in the farming system. Calving interval has to be improved in breeding system, that the best condition is 12 months and the existing condition on the respondents was 16 months. For fattening, optimizing the duration for fattening period less than 3.6 months is the best improvement. Government policy is needed to improve beef farm economic condition especially in breeding farm
Physicochemical Characteristics Identification and Secondary Metabolite Analysis of Solid Herbal Waste as Source of Feed Rich Fiber and Supplement for Ruminants
Full text linkA study was conducted to determine the potency, physicochemical characteristics, and analyzed the secondary metabolites content of solid herbal waste (SWH) as a substitute source of feed rich fibre and feed supplements in ruminants. The first study includes an analysis of production potential, physical analysis, and chemical composition analysis of SWH. The second study was an analysis of secondary metabolites content of SWH. The results showed that SWH volume reached 6-8 m3/day or 4020-5360 kg/day, the chemical composition of herbal solid waste was similar to king grass with high lignin content (17.53%). SWH containing total phenols, flavonoids, tannins, saponins , alkaloids and essential oils which generally have antimicrobial activity. According to the potential availability, chemical composition and secondary metabolites content of SWH, it can be used as an alternative for substitute of feed rich fiber or feed supplements with attention to the content of secondary metabolites that can affect the process of fermentation and digestibility in the rumen. Further in vitro and in vivo research ore needed to determine the effect of SWH on rumen fermentation parameters and its application in the ration in ruminant livestock
Performance Indices and Physiological Changes in Pearl Guinea Fowls (Numida Meleagris) Supplemented with Molasses through Drinking Water
Full text linkAbstract. The study was aimed at evaluating the performance indices and physiologic changes in pearl guinea fowls (Numida meleagris) supplemented with molasses through drinking water. A total of thirty-two (n=32) day-old pearl guinea fowls raised to 12-week-old were used for the study. The fowls were randomly allocated to two groups (control and experimental) of 16 fowls each, with each having two replicates. Experimental fowls were given 5 mL molasses per litre of drinking water for 8 weeks, while control fowls were given only drinking water. Performance indices which include: feed consumption, water intake and percentage weight gain were measured. Rectal temperature was measured and blood samples were collected to evaluate the changes in haematological parameters, serum triiodothyronine (T3) and thyroxine (T4) concentrations. Â Results revealed that the molasses-treated fowls had significantly (P<0.05) higher percentage weight gain, blood total protein, packed cell volume and mean corpuscular volume compared to control. However, the feed consumptionwas significantly lower (P<0.05) in the molasses-treated fowls compared to control. In both groups, rectal temperature increased significantly (P<0.05) during the afternoon hours and was lower (P<0.05) in molasses-treated fowls than control during the evening hours. There was no significant difference in other haematological parameters, serum glucose, T4 and T3 betweengroups. In conclusion, molasses supplementation decreased feed consumption, improved body weight gain and enhanced nutritional status and erythropoiesis in guinea fowls
Amino Acid and Mineral Supplementation in Fermentation Process of Concentrate Protein of Jatropha Seed Cake (Jatropha curcas L.)
Full text linkThe purpose of this study is to assess the optimization of fermentation process by adding a minerals and amino acids so that the potential of protein  of Concentrate Protein-Jatropha seed cake (CP-JSC) can be optimally used as a substitute for soybean meal. The method used was completely randomized design. The treatment consisted of F1: Fermentation CP-BBJ + methionine-lysine (0.25%: 0.25%), F2: Fermentation CP-JSC + methionine-lysine (0.5%: 0.5%), F3: F1 + 0.45% Dicalsium Phosphate, F4: F2 + 0.45% Dicalsium Phosphate. Each treatment was repeated four times, When treatment significantly continued by Least Significant Difference (LSD), variables observed are the levels of antinutrients (phorbolester, antitrypsin), the levels of nutrients (fat, protein, crude fiber, Ca, P and gross energy) and amino acid. Results of analysis of variance showed that the addition of amino acids and minerals Ca, P in the fermentation process was highly significant effect on the levels of crude fiber and phosphorus (P 0.05). While the levels obtained phorbolester range of 0.055% - 0.08%. It was concluded that the optimization of fermentation can be done without adding the amino acid supplementation of minerals calcium and phosphorus. Supplementation significantly affect a significant increase or decrease in some nutrients (crude fiber, gross energy, phosphor) and capable of suppressing a decrease in amino acids. Supplementation of amino acids Lysine and Methionin 0.05% is the best treatment
Chemical Properties and Characteristics of Cow Milk Yogurt with Different Additional Fruit and Storage Time
No full textThis research was aimed to evaluate the composition (total solids, water content, fat and protein), qualitative properties (color, aroma, and texture) and quantitative properties (free fatty acid and lactic acid) of cow milk yogurt with different fruits addition and storage time. Experimental method applied Completely Randomized Design with five treatments namely control, dragon fruit, mango, apple and banana (20% v/v), each with 5 replicates. Qualitative characteristic assessment was conducted on 0, 5, 10 and 15 days of storage. Result showed that fruit addition significantly affected the composition and characteristics, while storage time significantly affected quantitative characteristics of yogurt. Apple and banana increased 13% total solids of plain yogurt, while the highest fat content (4,516%) was observed in control yogurt which had the lowest protein content (2,564). The highest free fatty acid was in control yogurt ripen for 15 days (22,885%) while the lowest free fatty acid was in mango yogurt ripen for 10 days (13,915%). Fruit addition in yogurt ripen for 15 days at 5C resulted in a safe consumed product.Â
The Effect of Turmeric (Curcuma domestica) Extract on Water Holding Capacity, Cooking Loss, pH Values and Tenderness of Broiler Chicken Meat
Full text linkAbstract. This study was aimed to determine the influences of turmeric extract supplementation on water holding capacity, cooking loss, pH value and tenderness of broiler chicken meat Data analysis was subject to completely randomized design 5 treatments namely T0, T1, T2, T3 and T4 containing non-turmeric extract, 100 mg/kgBW/day, 200 mg/kgBW/day, 300 mg/kgBW/day and 400 mg/kgBW/day, respectively. Each unit of experiment administered 3 heads with four replications. The results indicated no effect from turmeric extract supplementation on water holding capacity, cooking loss, pH value and tenderness of broiler chicken meat. The average treatments of T0, T1, T2, T3, T4 had water holding capacities of 39.86, 37.58, 36.41, 36.94, respectively; cooking losses of 26.00, 27.58, 27.57, 27.11, and 27.49%, respectively; tenderness of 1.97, 1.95, 1.63, 1.77 and 1.99 Nmm, respectively, and final Body weights of 1,618.5, 1,568, 1,692.5, 1,651.75 and 1,462 g/head, respectively. However, a highly significant influence was observed on the pH values of 6.46, 6.04, 6.21, 6.08 and 5.98. The results indicated that none of the turmeric extract supplementation increased water holding capacity, cooking losses, tenderness and body weight. Key words: broiler, cooking loss, pH values, tenderness, water holding capacity, turmeric Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian ekstrak kunyit terhadap daya ikat air, susut masak, nilai pH dan keempukan daging ayam broiler. Manfaat penelitian yaitu tersedianya informasi ilmiah tentang ekstrak kunyit terhadap danging ayam broiler. Perlakuan yang diterapkan adalah T0 tanpa ekstrak kunyit, T1 100, T2 200, T3 300, dan T4 400 mg/kgBB/hari. Data analisis yang digunakan adalah rancangan acak lengkap yang terdiri dari 5 perlakuan dan 4 replikasi. Setiap unit percobaan terdiri dari 3 ekor. Hasil penelitian menunjukkan tidak ada pengaruh pemberian ekstrak kunyit terhadap daya ikat air, susut masak, dan keempukan daging ayam broiler. Rataan untuk perlakuan T0, T1, T2, T3, T4 pada Daya Ikat Air masing–masing 39,86; 37,58; 36,41; 36,94; 34,78%; susut masak 26,00; 27,58; 27,57; 27,11; 27,49%, keempukan 1,97; 1,95; 1,63; 1,77; 1,99 Nmm, dan bobot badan akhir 1.618,5; 1.568; 1.692,5; 1.651,75; 1.462g/ekor. Namun, memberikan pengaruh sangat nyata pada nilai pH 6,46; 6,04; 6,21; 6,08; 5,98. Hasil  menunjukkan bahwa pemberian ekstrak kunyit tidak meningkatkan daya ikat air, susut masak, keempukan dan bobot badan. Kata Kunci : Broiler, Susut Masak, pH, Keempukan, Daya Ikat Air, Kunyi