Jurnal Agripet
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Comparison with and without P12 Nutraceutical Supplementation in Feed on Egg Productivity and Quality of Laying Hens
Full text linkThe egg production and quality are crucial indicators in the layer chicken industry. Optimal productivity in layer chicken farming requires the use of nutraceutical-based feed comprising probiotics, herbs, amino acids, and vitamin A. This study aims to assess the effects of nutraceutical feed on two primary parameters: productivity and egg quality. The study was carried out over four weeks at the Peternakan Rakyat Tepus in Mojogedang, Karanganyar with a chicken population of 1.206. This study was a designed in a Completely Randomized Design (CRD) with two treatments: feed without supplementation (T0) and feed with supplement contains probiotics, herbs, amino acids, and vitamin. The study findings indicated that adding the nutraceuticals PR12 at 4 kg/ton in the feed did not exhibit a significant difference (P0.05) in daily feed consumption. However, feed conversion ratio (FCR), hen day production (HDP), egg weight, egg mass, yolk index, and Haugh unit were significantly different (P0.05). The incorporation of nutraceuticals (PR12) into the feed can enhance HDP, egg weight, and egg mass, and improve FCR. In conclusion, adding PR12 nutraceuticals, composting of probiotics, herbs, amino acids, and vitamin A at a dosage of 4 kg/ton in the feed can enhance the productivity of laying hens by 16.39%, resulting in eggs classified within the AA quality category
Addition of Lemna (Lemna minor) in Goat Rations: Effect on Milk Composition and Fermentation Product Characteristics
Full text linkThis study evaluated the effect of Lemna minor supplementation in dairy goat feed on milk fat and fatty acid composition. The results showed that the addition of L. minor significantly altered the milk fat profile, which may influence the quality of fermented dairy products. Fresh goat milk and milk from goats fed with L. minor were used as the primary raw materials for producing fermented products such as yogurt and kefir. The objectives of the study were: (1) to compare the composition of fresh milk produced by goats fed a basal diet and those fed a diet supplemented with L. minor, and (2) to compare the characteristics and composition of fermented milk products, namely yogurt and kefir, made from both types of goat milk. The research was conducted as a laboratory experiment. The observed variables included fresh milk composition, viscosity, color profile of fermented milk, and fatty acid composition of the fermented products. The results indicated that both fresh goat milk and Lemna-supplemented goat milk met the Indonesian National Standard (SNI) for milk quality, with no significant differences between them. Viscosity differed between yogurt and kefir products, whereas the color profile was not influenced by the type of milk used. The saturated chain fatty acid (SCFA) content in Lemna goat milk was 8.91%, while in the fermented products it was 0.99% and 1.17%, respectively. The polyunsaturated fatty acid (PUFA) content in Lemna goat milk was 17.48%, decreasing to 15.20% in the fermented products
Evaluation of the Implementation of Good Manufacturing Practice at the Slaughterhouse in Kolaka Regency
Full text linkMeat safety is a major component of food safety that impacts public health, so supervision and protection are needed. This study aims to analyze the level of Good Manufacturing Practices (GMP) implementation in providing safe, healthy, intact, and halal (ASUH) food in Kolaka Regency. The data collected focuses on the mechanism of beef production, the stages of receiving live cattle to becoming carcasses, and the evaluation of the level of compliance with the principles of GMP and halal control points (HCPs) in the beef production process. The method of determining respondents was non-probability sampling with incidental sampling techniques. The results showed that the implementation of GMP in general and the HCPs checklist at the Kolaka Regency slaughterhouse had values of 32.72 and 37.3, which are inadequate to meet GMP standards. The Kolaka Regency government must strive to build slaughterhouses with facilities and infrastructure that meet GMP standards. Halal butchers and slaughterhouse staff need regular training on GMP standard cutting techniques to produce ASUH meat. Supervision of cutting activities at the slaughterhouse also needs to be carried out. The conclusion is that it is necessary to improve and supervise all slaughterhouse activities so that GMP standard aspects can be met
Beef Cattle Development Strategy Based on Agricultural By-Products in Lebong Regency Bengkulu
Full text linkLebong Regency is one of the areas in Bengkulu with very low beef cattle population covering only 0.189% of the total 161,000 heads. Although ongoing government and stakeholder initiatives have aimed to boost smallholder populations, the outcomes remain suboptimal. This study aimed to evaluate the potential and formulate strategies to increase the beef cattle population in Lebong Regency. It used a descriptive approach through surveys and interviews involving 40 participants, including 32 smallholder farmers and 8 experts from institutions supporting livestock development in the region. Secondary data from Statistics Indonesia supported the assessment of potential and challenges. Data were analyzed using a SWOT matrix, revealing the potential carrying capacity of 10,319 cattle heads, indicating an opportunity for livestock growth in Lebong Regency. The SWOT analysis positioned the strategy in quadrant III (0.33; -0.19), suggesting a turnaround approach. The recommended development strategy emphasizes enhancing knowledge of integrated technology through collaboration between coffee processing industry owners and rice/corn farmers producing agricultural waste. Additionally, utilizing government programs to increase knowledge, scaling up beef cattle farming, and strengthening institutional cohesion are key strategic actions
Quality Improvement of the Ammoniated Corn Husk through the Use of MA-11 Inoculant at Different Doses
Full text linkThe research objective was to study the effect of different doses of MA-11 inoculants on improving the quality of ammoniated corn husks. The materials used were corn husks, urea, and the MA-11 inoculant. The research was conducted using Completely Randomized Design (CRD) with four treatments and three replications. The four treatments were T0: Ammoniated corn husks + 0% MA-11 (control), T1: Ammoniated corn husks + 0.5% MA-11, T2: Ammoniated corn husks + 1% MA-11, and T3: Ammoniated corn husks + 1.5% MA-11. The observed variables were chemical composition (dry matter, organic matter, crude protein, crude fiber, ether extract, and TDN), fiber components (NDF, ADF, cellulose, hemicellulose, and lignin), and in-vitro digestibility (dry matter and organic matter digestibility). The data obtained were analyzed by analysis of variance and further tested by Duncan's multiple range test. The results showed that the treatments had significantly different effects (P0.05) on chemical composition, fiber fractions, and digestibility. The 0.5% (T1) dosage rate yielded the best results for CP (7.25%), and TDN (56.88%); and achieved the greatest reduction in CF (28.57%) and ADF (42.90%) content. Conversely, the 1.5% (T3) dosage rate was optimal for EE (1.16%), DMD (43.23%), and OMD (43.90%). While all inoculation levels (0.5% to 1.5%) were also effective in reducing the NDF, cellulose, hemicellulose, and lignin fractions, whereas the highest (P0.05) Dry Matter and Organic Matter content was observed in the control (T0). It was concluded that different doses of the MA-11 inoculant had varied and specific effects on the nutritional parameters of ammoniated corn husk
Benefits of Soybean Pulp and Brown Rice Flour for Improving Carcass Performance and Reducing Fat Content in Peking Duck
Full text linkSoybean pulp and brown rice flour have a high protein content to increase the nutrients of Pekingese duck feed. The experimental research method used a Factorial Design with 5 treatments and 5 replicates, the details of the treatment were as follows: Control (a0r0), addition of brown rice flour (a1, a2, a3 and a4), and soybean pulp (r1, r2, r3 and r4). Soybean pulp 3-12% and brown rice flour 4-16% respectively. The parameters observed were feed consumption, live weight, feed conversion, carcass weight, carcass percentage, abdominal fat percentage, and meat fat content. The data obtained were processed according to the complete random design diversity analysis. Duncan's Multiple Range Test tested the values of different parameters between treatments at a 95% confidence level. The results showed that the addition of 3-12% soybean meal and 4-16% brown rice flour did not have a significant effect (P0.05) on feed consumption, live weight, feed conversion, weight and carcass percentage, except for the percentage of abdominal fat and fat content of Peking ducks. The addition of 12% soybean meal and 16% brown rice flour (a4r4) was able to reduce the percentage of abdominal fat by 47.5% and the content of meat fat by 55.2% compared to the control. This study concludes that the addition of 12% (r4) soybean pulp and 16% (a4) brown rice flour per kg of feed can reduce the percentage of abdominal fat and fat content of Peking ducks
Efficiency of Protein Use and Performance of Broiler Chickens Fed Corncob Fermented with EM4 (Effective Microorganisms 4)
Full text linkThis study aimed to evaluate the use of fermented corncob flour as a substitute for rice bran in broiler chicken rations and its effects on protein efficiency ratio and broiler performance. Conducted at the Farm and Laboratory of the Faculty of Animal Science, University of Jambi, the study tested four treatments on 200 broiler chicks using a Completely Randomized Design (CRD) with five replications. The treatments included 0%, 4%, 8%, and 12% fermented corncob flour as a substitute for rice bran. Key variables observed were feed intake, body weight gain, feed conversion ratio, and protein efficiency ratio. Results indicated that the inclusion of fermented corncob flour significantly (P0.05) improved feed intake, protein intake, protein efficiency ratio, and feed conversion ratio, with no significant impact (P0.05) on body weight gain up to a 12% inclusion level. The optimal feed conversion was observed at the 8% substitution level. In conclusion, corncob flour fermented with EM4 can replace up to 12% of rice bran in broiler rations without negatively affecting performance, providing a viable alternative for poultry feed formulation
Characteristics of Concentrated Yogurt Manufactured from Goat Milk Added with Different Levels of Black Rice Extract
Full text linkThis study investigated the characteristics of concentrated yogurt made from goat milk with the addition of black rice extract. The inclusion of black rice extract aimed to provide a source of antioxidants and natural coloring, as it is rich in flavonoids, particularly anthocyanins. The primary materials used in this research were goat milk, a dry yogurt starter, and black rice extract. The experiment was conducted in several stages: preparation of black rice extract, yogurt production, and concentrated yogurt production. A randomized complete block design (RCBD) was employed, with treatments involving varying levels of black rice extract (0%, 2%, 4%, and 6%), each treatment repeated five times. The yogurt starter, containing probiotic lactic acid bacteria (Bifidobacterium longum, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Streptococcus thermophilus), was used to facilitate the fermentation of milk into yogurt. Parameters measured included yield, pH, total titratable acidity, instrumental color indices (L*, a*, b*, whiteness index, hue, and chroma), total phenolic compounds, antioxidant activity, total lactic acid bacteria (LAB), texture, and proximate composition (moisture, ash, fat, and protein content). The addition of black rice extracts up to 6% resulted in higher protein and total lactic acid bacteria levels compared to the control. Additionally, black rice extract improved the color characteristics of concentrated yogurt made from goat milk.and gastrointestinal tract development in broiler chickens
The Effectiveness of Kombucha as a Starter in the Production of Fermented Milk Beverages
Full text linkA symbiotic culture of kombucha (SCOBY) has the potential to act as a probiotic source of lactic acid bacteria, which can be combined with fermented beverage starters using fresh or reconstituted milk as a medium. This study aims to evaluate the effectiveness of kombucha in producing fermented milk products with microbiological characteristics. The experimental design used was a completely randomized factorial design with two treatment levels: skim milk concentration and kombucha concentration. The parameters observed included total lactic acid bacteria, pH, and total lactic acid. Data were analyzed by ANOVA using IBM SPSS Statistics program 29, and if significant effects were found, Duncan's post-hoc test was conducted. The results showed that using kombucha as a starter had a very significant effect (P0.01) on all three variables observed. The amount of lactic acid bacteria (LAB) in the fermented milk met the SNI standard, with a concentration of 7 log CFU/ml. It can be concluded that kombucha can be used as a starter in fermented milk production. Although the percentage of lactic acid levels and pH values are not yet listed in the Indonesian National Standard, both pH value and lactic acid levels showed a very significant effect. A higher percentage of kombucha starter led to higher lactic acid content, which is a result of bacterial metabolism. Additionally, a higher percentage of kombucha starter resulted in a lower pH value in the kombucha-fermented milk
Evaluation of Physical Quality Test, Proximate Test, and Production Performance Test of Sorghum and Corn Substitute Pellets with Enzymatic Treatment
Full text linkThe purpose of this study is to determine the effect of enzymatic treatment on the physical quality test, proximate test, and performance test of pellets given enzymatic treatment on sorghum and corn. This study was conducted at the Integrated Animal Husbandry Laboratory, The University of West Sulawesi, which included physical quality tests and proximate tests. The treatment in the first stage of the study, namely, enzymatic treatment on sorghum at concentrations of 0.25%, 0.50%, 0.75%, 1%, and 0% (control) cellulase enzyme, was tested to assess the effect of increasing nutrition and decreasing crude fiber. The second stage was the preparation of feed to see the quality of the pellet test with the arrangement of treatments P0: 100% corn and 0% enzymatic sorghum, P1: 25% corn and 75% enzymatic sorghum, P2: 50% corn and 50% enzymatic sorghum, P3: 75% corn and 25% enzymatic sorghum, P4: 0% corn and 100% enzymatic sorghum. This study used a Completely Randomized Design (CRD) method with research treatments consisting of 5 treatments and 5 replications. The results of the study in the first stage can be concluded that the addition of cellulase-based enzymes to sorghum can increase crude protein and can reduce the content of crude fiber, NDF, ADF, hemicellulose. The SE2 treatment and in the second stage the treatment showed the best results based on the combination of all tests was P4 (100% enzymatic sorghum), because it provides more durable physical and organoleptic quality performance