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A Review: Nutrition Stimulation with in Ovo Feeding Technology for Optimization of Growth and Development of Prenatal and Postnatal Periods of Chicken
Full text linkThe improvement in broiler chicken performance is currently thanks to the genetic selection, nutrition, maintenance management, and health and biosecurity programs that have succeeded in improving the maintenance performance of broilers. Such rapid development in the cycle after hatching is undoubtedly also influenced by the embryo's development or the prenatal phase. Unlike other mammals, the process of breeding poultry has its characteristics where the process of embryonic development occurs outside the body of livestock or inside poultry eggs. Chicken embryos rely heavily on the nutrients inside the egg, which provide the energy and amino acid makeup needed for the metabolic needs of the growing embryo during the 21-day incubation process. Chicken embryos are susceptible to a lack of energy during the hatching process. This deficiency can result in weak embryos and, in more severe conditions, embryo death and failure to hatch. The nutritional needs of embryos during incubation can be added to the egg with the in ovo feeding technique. The in ovo feeding technique is a technique that allows the addition of outside nutrients injected into the egg during incubation for the developmental and metabolic needs of the embryo, as well as to improve the nutritional status of the egg. Nutrition stimulation with in ovo feeding technique produces many benefits, such as increasing hatchability, hatching weight, immunity level, reduced bone system disorders, reduced morbidity and mortality after hatching, feed efficiency and weight gain
Duck Meatballs With Various Tuber Flour Quality Based on Organoleptic
No full textOne of the potential meats for a meatball is duck meat with a fiber arrangement that is almost similar to beef. Flour derived from tubers has the potential to be used as an ingredient for making meatballs because tubers also contain amylopectin, making it chewy and delicious, so that it can have elasticity properties in meatballs. So, it is important to determine the quality of duck meatballs which include color, aroma, taste, texture and level of preference. The research was conducted in the integrated science laboratory of Nahdlatul Ulama Blitar University for 1 month in June. The material used was meatball from duck meat which was bought in the traditional market srengat district blitar, tapioca flour, canna flour, taro flour, porang flour and arrowroot flour and spice which consists of garlic, onion, salt and ice cube. The method used in this study was an experiment laboratory based on Hedonic Test. Data were analyzed with One Way ANOVA and follow by Duncan's Multiple test if significant effect occurs. The results showed that use of different flours on duck meatball gave significant effect  (P>0,05) on color, taste, texture, and overall acceptability and did not significantly effect on smell. The characteristic of duck meatball with tapioca flour, canna flour, taro flour and arrowroot flour can be accepted  than porang flour.Â
The Economic Value of Bioherbs Application in Commercial Feed in Broilers
No full textThe research was conducted to determine the application of bioherbs or other designations, namely vegetable ingredients that can be added to commercial feed in broiler chicken. As many as 60 day old chick of broilers were devided into 4 treatments, that is were given commercial feed without bioherbs (T-PK), were givenecommercial feed with papaya leaves flour as much as 2 % (T-DP), were givenecommercial feed with of noni leaves flour as much as 2 % (T-DM) and were givenecommercial feed with moringa leaves flour as much as 2 % (T-DK). The variables observed feed conversion, feed cost per gain and income over feed cost. Feed conversion is 2.6 (T-PK), 2.3 (T-DP), 2.4 (T-DM) and 2.4 g/head/day (T-DK), feed cost perggain is Rp. 20.696,0,- (T-PK), Rp. 19.837,5,- (T-DP), Rp. 21.912,0,- (T-DM) and Rp. 21.588,0,- (T-DK), and income over feed cost is Rp. 2.304,0,- (T-PK), Rp. 3.162,5,- (T-DP), Rp.1.088,0,- (T-DM) and Rp. 1.412,0,- (T-DK). The result showed that given commercial feed with papaya leaves flour can decrease of feed conversion,afeed cost per gain and increase of income over feed cost but given commercial feed with of Morinda citrifolia L. and Moringa oleifera leaves flour only able to decrease feed conversion, and have not been able to reduce feed cost perggain and increase incomemover feedmcost. Research conclusion is given commercial feed with papaya leaves flour can increase of income over feed cost but given commercial feed with Morinda citrifolia L. and Moringa oleifera leaves flour have not been able to increase ofoincomeaover feedicost in broilers
Effects of Additional Mint Leaf (Mentha Piperita, L) Fermentation on the Percentage of Broiler Carcass, Liver and Heart
Full text linkResearch with the addition of fermented mint leaves in drinking water aims to determine the effect of treatment on the percentage of carcass weight, liver and heart. This research was carried out for 2 months in the Animal Feed and Nutrition Laboratory and in the broiler cage at the Livestock Production Laboratory, Payakumbuh State Agricultural Polytechnic. This study started from DOC until the age of 35 days, as many as 100 broilers were the subjects, 5 treatments and 4 replications were given. The treatments were without the addition of fermented mint leaves (A), the addition of 0.3% fermented mint leaves in drinking water (B), the addition of 0.6% fermented mint leaves in drinking water (C), the addition of 0.9% fermented mint leaves in drinking water. drinking water (D) and the addition of 1.2% fermented mint leaves in drinking water (E). The basal ration consisted of corn, palm oil meal, soybean meal, fish meal, coconut oil and top mix. The variables measured were the percentage of carcass weight, liver, and heart. The research method used a completely randomized design. The results showed that the addition of fermented mint leaves in drinking water had no significant effect (P>0.05) on the percentage of carcass weight, liver and heart. The conclusion is that the addition of fermented mint leaves in drinking water up to a level of 1.2% can be tolerated by broilers until the age of 5 weeks
Potential of Market Vegetable Waste as Animal Feed in Greater Malang
Full text linkThis study aims to determine the potential of vegetable waste as animal feed from various traditional markets in the city of Malang. This research is descriptive and experimental. The descriptive method is used to overview the diversity, the amount of availability of various vegetable waste for each season, the type of vegetable waste that dominates the market that is suitable for livestock consumption, and the nutritional value of vegetable waste. The experimental research method used a randomized block design ANOVA with an accuracy of 1% to determine the chemical quality of vegetable waste that dominates several markets and the chemical quality of vegetable waste based on shelf life with observations of 0, 2, 4, and 6 days of storage. The results showed that the accumulation of vegetable waste per day in the selected market was 3774.76 kg in dry matter, equivalent to meeting the consumption needs of 308.14 ruminant units. The conclusion is that the nutritional value of vegetable waste from the market is the same as the nutritional value of elephant grass from DM, OM, CP, DMD, and OMD. Vegetable waste from the market easily loses its nutritional value as a result of the decay process
Organoleptic Quality of Chicken Sausage with Different Brands in Kediri City
Full text linkSausage is one type of processed chicken meat wrapped in a sleeve. Chicken sausage is a food that is in great demand by modern society, especially during the Covid-19 pandemic season because it is practical, affordable, cheap, durable, and can be found anywhere. Based on its population, the Kediri city is the third largest city in East Java. During the pandemic and after the pandemic, chicken sausage was one of the products that experienced an increase. The purpose of this study was to examine the organoleptic quality of chicken sausages in the Kediri city. The research was conducted in October-December 2020 at Universitas Brawijaya Kediri on five different samples chicken sausage. The composition of the sample was recorded and the organoleptic quality was analyzed by 50 semi-trained panelists. The results of the organoleptic test showed that the different types of chicken sausage had highly significant difference (p<0.01) on the color, texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken scale. Chicken sausage that has the best organoleptic score is sausage brand number 2 with the highest score on texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken sausage, while the assessment of color, panelists prefer brand number 3.  The conclusion of this study is brand 2 which is a sausage brand “Bernardi†has the best acceptance by consumers because this sausage is made from premium ingredients and paprika oleoresin with a natural taste
The Effect of Unproductive and Productive Chicken Ratio on the Feasibility of Laying Hens Business
Full text linkThis study was conducted to determine the effect of unproductive and productive chickens ratio on the feasibility of laying hens business. This research was conducted in April – May 2022 in Kademangan District, Blitar Regency, East Java Province. This research is quantitative research and respondents in this study were 89 chicken farmers in Kademangan District, Blitar Regency, East Java Province. The material used in this research is primary and secondary data. The data obtained from the study were analyzed using interference analysis with a correlation test to determine the relationship between the dependent variable and the independent variable. Based on the results of statistical analysis, it was found that 40.91% of the respondents only had egg-laying chickens; 32.95% of respondents have layer and grower chickens; 22.73% of respondents have layer and starter chickens; and 3.41% of respondents have layer, grower and starter chickens. The ratio of unproductive chickens to productive chickens has a very strong effect on increasing production costs, decreasing profits, increasing BEP and decreasing R/C and having a strong effect on decreasing revenue with a correlation interval of 0.9461, respectively; -0.8772; 0.9727; -0.8818 and -0.7712. It can be concluded that the ratio of unproductive chickens to productive chickens has a very strong effect on the feasibility of laying hens business with an average R/C value of 1.14
Utilization of Daker (Buffalo Dadih) as A Natural Mask to Prevent Acne and Brighten The Face
Full text linkThis study aims to determine the effect of adding coffee and tea powder to the quality of mask products from buffalo dadih. This study was conducted in the quality control laboratory of Payakumbuh State Agricultural Polytechnic University from July 16 to September 15, 2022. The mask is made with a dilution using 1:1 aquadest. Furthermore, the daker was added with 5% coffee and tea powder, with the following treatment MD0 mask without the addition of coffee and tea, MD1 5% coffee powder addition, MD2 5% tea powder addition. Analysis of the quality of Daker masks: antioxidant activity, inhibition and growth of acne bacteria, And pH value. This study's results indicate that adding coffee and tea powder has antioxidants ranging from 29.93-55.60 ppm. This Buffalo dadih (DAKER) mask has a pH between 5.33-5.44 which does not irritate the skin. At the same time, this curd mask has an inhibition range from 10.00-11.23 mm. The addition of coffee and tea powder did not significantly affect the resistance of P. acne bacteria and pH but increased the antioxidant activity value of the DAKER mask
Thoroughbred Mare Reproduction in Eclipse Stud and Stable Boyolali
Full text linkThoroughbred is a type of horse that is widely used for racing. Breeding Thoroughbred aims to produce Thoroughbred offspring that have superiority and better performance than their parents. The selection of Thoroughbred females for breeding breed is based on achievement and pedigree. In order to do so, basic information about the reproduction of female Thoroughbred horses is needed. Observation was conducted to provide information about the reproductive data of Thoroughbred mares in Eclipse Stud and Stable Boyolali. The observation focused on 19 female horses that were still productive. Parameters observed for reproduction of Thoroughbred mares in Eclipse Stud and Stable Boyolali were the average age at first mating, first estrus, length of estrus, estrus cycle, estrus symptoms, and post parturition estrus. The results of observations of reproduction of Thoroughbred mares in Eclipse Stud and Stable Boyolali were; first mating was at the age of 3 years, the first estrus was at the age of 15 months, the length of estrus was 4 days, the estrus cycle lasted for 21 days, the duration of gestation was ± 11 months and Ultrasound pregnancy detection was performed on day 18.Â
The Use of Restaurant Organic Waste Flour as a Substitute for Concentrate in Joper's Chicken Feed
Full text linkThe purpose of the study was to analyze body weight gain and the efficiency of feed use in the maintenance of Joper chicken using restaurant organic waste (ROW) as a substitute for concentrated feed. The research material was 75 male Joper free-range chickens aged 1.5 month with initial weight of 0.57 – 0.80 g/head with a coefficient of diversity 9.25%. The feed ingredients were ground corn, rice bran, concentrate, commercial feed and dry milled ROW. The equipment for cages was for feeding, drinking, and weighing. The study was conducted for 30 days with experimental methods and a completely randomized design consisting of 5 treatment feeds, repeated 3 times, and each experimental unit filled with 5 heads. Substitution with concentrate in feed can improve performance and feed efficiency in Joper chickens. The results showed that the use of 60% ROW (T4) as a substitute for concentrate feed had a significant effect (P<0.05) on increasing feed conversion ratio and efficiency in Joper native chickens. On the other result, significant increase on (P<0.05) body weight gained because of feed containing 40% concentrate (T1), rather than the feeds with containing ROW materials. This means that the use of organic waste from restaurant 60% or 24% in feed as concentrate substitute optimally increased feed efficiency and body weight gain of Joper native chicken