Jurnal Ilmu dan Teknologi Peternakan
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Level of Dairy Farmers Participation in Extension Program in Enrekang Regency
Get PDFOne of the reasons for the derease of extension performance in fulfilling farmer needs is the decrease of dairy farmer participation in extension program. The objective of this study was to identify the level of dairy farmer participation in extension program in Enrekang Regency. The method used was descriptive analysis by comparing participation level of dairy farmer in central area with that in non-central area in terms of planning, implementing and applying the extension program. There were 103 respondents, 57 respondents in central area (55.13%) and 46 respondents (44.87%) in non-central area, respectively were involved in this study. The data were analysed using t student test with independent group. The result showed that the level of dairy farmer participation in extension planning was moderate in the central area which was lower than that in the non central area. Moreover, dairy farmer participation in the implementation and utilization of extension programs were similar for both groups. It can be concluded that the level of dairy farmer participation in the extension programs in Enrekang Regency was high
The Effect of Giving Sago Waste, Shrimp Waste and its Combination on Cholesterol Level and Growth of White Rat
Get PDFCholesterol is very beneficial for the body but it needs attention when its level is increasing in the blood. The objective of the study was to determine cholesterol level and growth rate of white rat fed on ration containing sago waste, shrimp waste and their combinations. Fourty males Spraque dowley rats, aged two months with average body weight was 195.62 g, were randomly assigned to one of ten experimental treatments according to completely randomised design with four replication for each treatment. The treatments were R0 (control diet), ASA 20 LU 0 (20% sago waste and 0% shrimp waste), ASA 0 LU 10 (0% sago waste and 10% shrimp waste), ASA 17.5 LU 2.5 (17.5% sago waste and 2.5% shrimp waste), ASA 15 LU 5 % (15% sago waste and 5% shrimp waste), ASA 12.5 LU 7.5 (12.5% sago waste and 7.5% shrimp waste), ASA 10 LU 10 (10% sago waste and 10% shrimp waste), ASA 7.5 LU 12.5 (7.5% sago waste and 12.5% shrimp waste), ASA 5 LU 15 (5% sago waste and 15% shrimp waste %), ASA 2.5 LU 17.5 (2.5% sago waste and 17.5% shrimp waste).Variables measured included feed intake, live weight gain, plasma cholesterol, HDL, LDL, triglyceride and meat cholesterol. The results showed that treatments had no (P>0.05) effects on feed intake, live weight gain, feed efficiency, plasma HDL and LDL as well as meat cholesterol. However significant differences (P<0.01) were found on plasma cholesterol and plasma triglyceride due to treatment. The lowest levels of plasma cholesterol and plasma triglyceride were observed for treatment ASA 15 LU which were 45.95 mg/dl and 43.81 mg/dl,crespectively. It can be concluded that levels of sago waste, shrimp waste and the combinations in the ration do not affect feed intake, weight gain, feed efficiency, plasma HDL, plasma LDL and meat cholesterol but it affected plasma triglycerides and plasma cholesterol of rat.
Analysis of Economic, Social, and Feed Quality Factors of Ration Produced by Small Scale Feed Industry on the Satisfaction of Layer farmers in Sidrap Regency
Get PDFThis aim of the study was to analyze the influence of economic, social, and feed quality factors on layer farmers’ satisfaction towards the ration produced by small scale feed industry in Sidrap Regency. The study was conducted by survey and observation method. Data were analyzed using the linear regression analysis. The results showed that the economic and feed quality factors did not significantly affect the level of farmers’ satisfaction. However, social factor contributed significantly to the satisfaction of farmer on the ration produced by small scale feed industr
Study on Physical Quality of Milk of Peranakan Ettawa Goat using Different Pasteurization Methods
Get PDFGoat milk is a liquid medium having a very complete composition, but it can not last long when stored at room temperature. Milk stored at room temperature can be easily spoiled if it does not receive special treatment such as pasteurization. The purpose of this study was to obtain the right temperature and time in the processing of pasteurized milk. The experiment was carried out according to completely randomized design consisted of 3 treatments and 5 replications. The treatments of this research were the method of pasteurization , i.e. A1 = LTLT (Low Temperature Long Time, temperature of 65oC for 30 minutes) A2 = HTST (High Temperature Short Time, temperature of 75oC for 30 seconds) and A3 = Pasteurization UHT (temperature of 81oC for 30 minutes). The observed parameters were color, smell, taste, gravity weight, pH, acidity and the reductase score. The results of the study showed that different pasteurization methods had no significant effects (P>0.05) on the color, smell and taste of the goat milk, but significantly affected (P <0.05) gravity weight and lactic acid percentage. Similarly, the treatments did not have significant effects (P>0.05) on the reductase score of pasteurized goat milk
The Rheology Quality of Rabbit Meatballs at Subtitutied starch with Sago Flour on Prerigor dan Postrigor Fase
No full textThe meat of rabbit is one of animal protein sources. Prerigor meat is having a better quality in processing the meat especially for meatballs, however, the availability of this prerigor meat is difficult to obtain. Therefore, the use of postrigor meat could be used with consequently that should be add by a binder such as starch or others binder. Sago flour was not often used as binder, the present study was conducted to know whether the quality of rabbit meatballs using sago flour as a binder similar of that the meatballs using starch as a binder. The design of this study was completely randomized of factorial pattern 2 x 5 with 3 replications. The first factor was the condition of rigor (prerigor and postrigor), while the second factor was the combination levels between starch and sago flour (30% starch, 30% sago, 15% starch +15 % sago, 20% starch +10% sago and 10% starch +20% sago). The strength of meatballs using compression method, cooking loses, and the microscopic structures of rabbit meatballs were test in the study. The results of this study showed that different rigormortis condition of the meat affected the quality of rabbit meatballs, in terms of strength, cooking loses, and microscopic structures. The addition of a combination of starch and sago at a different levels influenced the quality of meatballs in terms of strength, and microscopic structures. The best meatballs quality was obtained by using prarigor meat with 15% starch +15% sago flour
Growth Ability of Lactobacillus plantarum Bacteria on the Chicken Egg White at Different Fermentation Time
Get PDFBacterial decomposition on meat, dairy and fish protein have been carried out extensively but has not been done on egg white. In order to break the proteins down, the bacteria need to grow well on the medium. This study aims to become preliminary information to determine the growth ability of L. plantarum bacteria in the egg whites with indicators: total bacteria, pH, and, total acids formed by different fermentation treatments. The study was conducted according to completely randomized design using different time of fermentation as treatments (18: 24: 30 hours) on 150 eggs from the same chicken farm, bacteria L. plantarum 0027 FNCC isolated from milk. Replication for each treatment was five. The results showed that fermentation time significantly increased the total bacteria, total acid and decreased pH during the fermentation process. The difference between total bacteria increase was significant between the 18-hour fermentation time and both the 24 and the 30 h fermentation time, namely 5.884 ± 0.157 log CFU/g, 6.035 ± 0.024 log CFU/g, and 6.131 ± 0.095 log CFU/g respectively, although the difference between the 24 and 30 h fermentation time was insignificant. The difference of total acid production was significant between the 18 and the 24 and the 30-hour fermentation time, i.e. 0.077±0.014%, 0.014%±0.167 and 0.171 ±0.017% respectively, altohough once again the difference between the 24 and 30 hour fermentation time. pH decrease during the fermentation time process showed a significant difference between the 18-hour fermentation time and the others, namely 7.689±0.035, 6.434±0.501 respectively 6.353±0.65, and again the difference between the 24- and the 30-hour fermentation time was not significant. The 24-hour fermentation time may incrase growth ability ofbacteria L. plantarum on egg white
Performance and Intestinal Condition of Broiler Chicken with Various Body Weight at Hatch when Subjected to Fasting Post-hatch
Get PDFThe research was aimed to determine the performance and intestinal condition of broiler chickens with various body weights (BW) at hatch when subjected to fasting post-hatch. Two hundred and sixteen broiler chickens Cobb aged 12 hours post-hatch and unsexed, were randomly assigned into floor pen, in which each pen filled with six chicks. The research was conducted in a factorial arrangement (3x4) according to completely randomized design with three replications for each treatment combination. The first factor was the BW at hatch i.e. light ((30.1±0.39g), medium ((33.3±0.44g), and heavy (33.3±0.44g). The second factor was the duration of fasting post-hatch (i.e. 24, 36, 48, and 60 h, respectively). Chickens respond on fasting treatment were observed on performance parameters (i.e. feed intake, growth rate, and feed conversion ratio), and intestinal dimension. Heavier chicks at hatch grew better and reached heavier final BW than smaller chicks, and were not influenced by fasting post-hatch. Fasting the chicks more than 48 h post-hatch, reduced the feed intake, retarded the growth, and had smaller intestine during the realimentation period, and these effects were maintained till the end of the experiment. The results of the study revealed that better performance of broiler chickens were achieved when the chicks accessed the feed no longer than 48 h post-hatch
Blood Lipid Profile of Broiler Chickens Fed a Step Down Protein With Addition of Lime Juice as an Acidifier
Get PDFThe aim of this research was to evaluate the effect of lime juice (LJ) and citric acid (CA) as an acidifier in the step down protein feeding system on the blood lipid profiles. The research was conducted with 192 of 7 days old broiler chickens which were arranged in a completely randomized design with 6 treatments and 4 replications, so overall there were 24 experimental units. Each experimental unit consisted of 8 broiler chickens. Treatments applied were P0 (control diet, without step down), P1 (step down diet), P2 (step down diet + CA 0.8%), P3 (step-down + LJ equivalent to 0,4% CA (6,9 ml/100g feed)), P4 (step down diet + LJ equivalent to 0,8% CA (13,8 ml/100g feed)) and P5 (step down diet + LJ equivalent to 1,2% CA (20,7 ml/100g feed)). The parameters measured in this research were cholesterol, triglycerides, low density lipoprotein (LDL) and high density lipoprotein (HDL) in the blood serum. The results showed that the step-down protein feeding with the addition of acidifier such as synthetic citric acid or lime juice was not significant (P> 0.05) in lowering blood cholesterol levels, triglycerides and LDL and did not result in an increase of serum HDL levels in broiler chickens
In Vitro Dry Matter Digestibility of Cocoa Pods Immersed in Different Alkaline Solution
Get PDFThe aim of this study was to determine in vitro dry matter digestibility (IVDMD) of cocoa pods following treatment of immersing the cocoa pods into different alkaline solution at different length of immersion time. The experiment was carried out in a 5 x 3 factorial arrangement according to completely randomized design. The replication for each treatment combination was three giving the total number of experimental units was 45. The first factor was different alkaline solutions, namely P1: water, P2: rice husk ash solution 10%, P3: coconut shell ash solution 10%, P4: cocoa pod ash solution 10% and P5: NaOH 6%. The second factor was immersion time, i.e. T1: immersion time for 8 hours, T2: immersion time for 16 hours, and T3: immersion for 24 hours. Analysis of variance indicated that alkaline solution, immersion time, and interaction between alkaline solution and immersion time affected (P<0.05) IVDMD of cocoa pods. In conclusion, the IVDMD decreased as the length of immersion time increased. Moreover, the best alkaline solution giving similar result to that NaOH 6% solution was alkaline solution made from cocoa pods ash
Barrier to Adoption of Integration of Maize-Livestock in Maros, Gowa and Takalar Regency
Get PDFThe advantage of integration of corn and cattle has been promoted through demonstration plot and other extension ways. However, the rate of its adoption is still low and not widely accepted. The purpose of this study was to explore the factors that thwort of farmers from adopting the corn and cattle integration system. Survey method was used in this research and was conducted at Maros (glatinous corn production centre), Gowa district (Sweet corn production centre) and Takalar district (yellow and sweet corn production centre). Data collection were carried out using delphie method with three stages. First stage was to explore the factors that thwort of farmer from adopting the technology using FGD. FGDs were conducted with key informants such as farmers who plant corn and cattle and extension agents. Second and third stages were to reduce the factors into five most important factors. The result showed that the inhibiting factor in adopting utilization of corn stalk for animal feeding in Maros regency was lack of feed storehouse, in Takalar Regency was the lack of knowledge in preserving corn stalk and in Gowa was the availability of many other feed resources. The barrier to adoption of the use of manure as organic fertilizer was the lack of knowledge in composting (in Gowa and Takalar) and the cost of manure processing (in Maros)