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PENGARUH PENGGUNAAN VIRGIN COCONUT OIL (VCO) DALAM RANSUM TERHADAP PERFORMANS TERNAK BABI FASE STARTER
Get PDFABSTRACT  EFFECT OF UTILIZATION OF VIRGIN COCONUT OIL (VCO) IN THE DIET ON PIG PERFORMANCE. Utilization of fats and oils in pig diets is of great importance due to their high energy value. VCO is obtained by cold press processing of the kernel from the coconut fruit. Utilization of virgin coconut oil (VCO) in the diets on pig performance. The present study was designed to elaborate the effect of utilization of VCO in the diets on energy and protein digestibility of growing pigs. The experiment was conducted using 20 castrated male pigs aged 1.5 - 2.0 months weighing 12,0±2,0 kg. The data were analyzed according to the linear model procedure for ANOVA appropriate for Randomized Block Design with 5 treatments and 4 replications. Treatments were formulated as follow: R0 = 100% control diet + 0% VCO; R1 = 99.5% control diet + 1.0% VCO; R2 = 98.0% control diet + 2.0% VCO; R3 = 97.0% control diet + 3.0% VCO; and R4 = 96.0% control diet + 4.0% VCO. Parameters measured were: daily feed intake, daily gain, daily water consumption. The results showed that the utilization of VCO up to 4% in the diets had no significant effect (P > 0.05) on daily feed intake, daily gain, daily water consumption of pigs. It can be concluded that the addition of VCO up to 4.0% in the diets has no significant meaning on pig performance.  Key words: Virgin coconut oil (VCO), Performance, Growing pigs Â
DAYA MENGIKAT AIR DAN SUSUT MASAK DAGING SAPI BLANSIR YANG DIKERINGKAN DALAM OVEN DAN DIKEMAS VAKUM
Get PDFWATER HOLDING CAPACITY AND COOKING LOSS OF DRIED AND VACUUM PACKAGE BEEF MEAT. Fresh meat is categorized into perishable physical and chemical material product due to high nutrient composition as the main media of growing microorganism. This meat damage could be handled by drying and vacuum package method. The objective of this study was to evaluate effect of drying time period and storage time period on water holding capacity and cooking loss of vacuum package beef meat. Treatment was conducted using completely randomized design divided into two factors with three replications in each combination of the factors. Factor A, as main plot of drying time period was divided into 12 hours (A1), 16 hours (A2) and 20 hours (A3). Factor B as sub plot of storage time period in room temperature of 270 C was divided into 00 C (B0), 120 C (B1), 240 C (B2), and 360 C (B3). Results showed that treatments affected significantly quality of beef meat. There was no interaction effect on water holding capacity and cooking loss of vacuum package beef meat. Beef meat being dried during 16 hours with temperature of 60 0C using vacuum package and stored at room temperature of 270 C during 36 days produced normal standard of water holding capacity and cooking loss of meat. Â Key words: water-holding capacity, cooking loss, vacuum package
STRATIFIKASI PENGGUNAAN TAJUK OLEH YAKI (Macaca nigra) DI CAGAR ALAM TANGKOKO DUASUDARA SULAWESI UTARA
Get PDFTHE USE OF SHOOT STRATIFICATION OF YAKI (Macaca nigra) at DUASUDARA TANGKOKO NATURE RESERVE NORTH SULAWESI. The Sulawesi black macaques (Macaca nigra) habitat at the Tangkoko and Duasudara Nature Reserves in North Sulawesi Indonesia has been the focus of periodic assessment since the late 1970s. Ongoing habitat loss and hunting remain the primary threats to the macaques in these adjacent reserves. Surveyed on habitat condition (including vegetation stratum utilization profile) and the interaction between yaki and local people around the nature reserve were conducted over a four-month period. Methods used diagram for habitat profile and interviewed for interaction between yaki and local people. They used stratum A and B frequently (65.21%) in the forest and prefer big trees, with many branch to sleep. The spread of population depends on the availability of resources in the forest. Without increased efforts to reduce hunting pressure and habitat loss, the future of this population is in question. Keywords: The use of shoot stratification, macaca nigra, nature reserv
TINGKAH LAKU MAKAN ELANG LAUT PERUT PUTIH (Haliaeetus leucogaster) DI PUSAT PENYELAMATAN SATWA TASIK OKI SULAWESI UTARA
Get PDFINGESTING BEHAVIOUR OF WHITE BELLIED SEA EAGLE (Haliaeetus leucogaster) IN TASIKOKI CENTRAL WILD ANIMAL RESCUE IN MINAHASA UTARA. This study aimed to describe the ingesting of white bellied sea eagle (Halliaetus leucogaster) in Tasikoki Central Wild Animal Rescue on safeguarding cage as one of the conservation strategy for translocation purpose. The expected benefits was to provide information about ingesting behavior of white bellied sea eagle and the reference knowledge information in the field of wild life conservation measures. This research was conducted using observational methods and instantaneous animal sampling technique of 14 animal samples. Study began at 07.00 am until 17.00 pm. The variables observed is observing prey, catching prey and ingesting prey of white bellied sea eagle as the variables of this study. The observing result is showed that white bellied sea eagle was ingesting fish and other eagle (cannibal animal). The ingesting behavior was affected by the kind of prey, which one of the favorite prey of white bellied sea eagle. The other eagle and the agonistic behavior mostly happened when they prey the other eagle. White bellied sea eagle observed the prey and other thing around the cage with the percentage of 3%. White bellied sea eagle only catches fish with a percentage of 1%. White bellied sea eagle was ingesting prey with a percentage of 96%. The animal was very sensitive in ingesting fish more than ingesting other eagle. Keywords : White bellied sea eagle (Halliaetus leucogaster), Ingesting Behavior, Tasikoki Central Wild Animal Rescue Tasikoki
PENGARUH PENGGUNAAN DAUN MURBEI (Morus alba) SEGAR SEBAGAI PENGGANTI SEBAGIAN RANSUM TERHADAP PERFORMANS BROILER
Get PDFTHE EFFECT OF FRESH MURBEI (Morus alba ) LEAF INCLUSION IN THE DIETS ON BROILER CHICKEN PERFORMANCE. The present study was conducted to determine the effect of inclusion of fresh Murbey leaf (Morus alba) substituting part of diets on broiler chicken performance. Sixty broiler chicken aged 3 weeks were used in the present study. The dietary treatments were in Completely Randomized Design arrangement with 4 treatments and 5 replications. Treatments were fresh Murbey leaf (Morus alba) with several levels of inclusion in the diets    (R0 = 0%, R1 = 2%, R2 = 4%, dan R3 = 6%). Parameters measured were: daily feed consumption, daily gain, and feed conversion ratio (FCR). All data was submitted to the ANOVA procedure for completely randomized design. Differences were considered significant at P < 0.05. Tukey's significant difference test was used to compare means. Research results showed that treatments gave a significant effect on parameters measured. The inclusion of fresh Murbey leaf  (Morus alba) of up to 6% in the diets significantly (P < 0.05) increased daily feed consumption, but significantly (P < 0.05) decreased daily gain, and significantly (P < 0.05) increased feed conversion ratio of brolier chicken in this experiment. It can be concluded that the inclusion of fresh Murbey leaf (Morus alba) of up to 4% in the diets gave the best broiler performance. Key words: Fresh Murbei (Morus alba), Daily feed consumption, Daily gain, Feed conversion ratio, Broiler performanc
PENGARUH ASAM CUKA SAGUER TERHADAP SIFAT ORGANOLEPTIK DAGING ITIK SERATI (Cairina moschata)
Get PDFTHE EFFECTS OF PALM JUICE VINEGAR TOWARDS THE ORGANOLEPTICS OF MUSCOVY DUCK MEAT (Chairina moschata). People in North Sulawesi are continued to develop duck farming. Most of them run their farm with traditional system. The species of duck developed in North Sulawesi of Chairina moschata is called Muscovy duck. Special treatments were applied in cook processing of duck meat especially to eliminate stink and tough texture. Palm juice vinegar containing acetic acid has many roles when it was added in foods stuffs including duck’s meat. The aim of this research was to evaluate the organoleptic taste of duck meat immersed in palm juice vinegar. The objects of this research were breast part of duck meat immersed and in juice vinegar and stored during 4, 8 and 12 days. This research used completely randomized design involving 4 treatments with 40 untrained panelists as replication. Observed variables were colors, flavors, meat tastes and meat tenderness. Data was analyzed using ANOVA and Duncan Multiple Range Test (DMRT) for further significant treatments. The results showed that immersion treatment of duck meat in palm juice vinegar stored during 4, 8 and 12 days gave significant effects (P<0.01) to organoleptic of duck meat. Further test with DMRT showed that immersion of duck meat in 12 days palm juice vinegar can be accepted by the panelists as the best treatment.  Keywords: Organoleptic test, duck meat, palm juice vinega
PENGARUH LAMA PERENDAMAN MENGGUNAKAN CUKA SAGUER TERHADAP PENINGKATAN KUALITAS FISIK DAGING ENTOK (Chairina moschata)
Get PDFTHE EFFECT OF MARINATING TIME USING CUKA SAGUER ON PHYSICAL QUALITY INCREASING OF ENTOK MEAT (Chairina Moschata). This study aims to determine of physical quality of entok meat after marinating with cuka saguer. Cuka saguer using to soak meat in this research was obtained from fermentated yield of fluid from enau tree. The marinated meat in this research was entok meat. This experiment was arranged in a completely randomized design consisted of five treatments as followed R0 entok meat was without marinated , R1 entok meat was marinated for 20 minutes, R2 entok meat was marinated for 40 minutes, R3 entok meat was marinated for 60 minutes, R4 entok meat was marinated for 80 minutes and each treatment was conducted four times replication. If occur significant in analysis of variance so the average comparing was followed by DMRT test. The result showed The marinated entok meat using cuka saguer was significantly on pH and water holding capacity (WHC), while texture of meat no significant. In conclusion, the soaking time for 20 minutes with cuka saguer can be used to soak entok meat because able to maintain texture of meat and to increase WHC at the condition of pH normal. Â Keywords: entok meat, cuka saguer, physical quality of mea
STUDI BEBERAPA FAKTOR PENDUKUNG PENGEMBANGAN EKOWISATA BERBASIS FAUNA ENDEMIK DI HUTAN SAWINGGRAI KECAMATAN MIOSMANSAR KABUPATEN KEPULAUAN RAJA AMPAT PROPINSI PAPAUA BARAT
Get PDFTHE STUDY OF SUPPORTING FACTORS THE ECOTOURISM DEVELOPMENT OF ENDEMIC FAUNA IN THE FOREST SAWINGGRAI, DISTRICT MIOSMANSAR, RAJA AMPAT, PAPUA BARAT. Ecotourism is nature tourism that focuses on an area or areas of conservation (Protected area) that contribute to the welfare of local communities and conservation and education for the community. Raja Ampat Islands is an area that has the potential to be used as attractions, Sawinggrai Forest is one of the forest that has the potential of ecotourism is good enough to be developed, which is unique in the forest with animals - including endemic animal bag Semar (Nepenthes sp), Resin (Agathis sp), Blue Beetle (Eulophis geoffroyi), Red Bird of Paradise (Paradiseaea Rumbra), and a variety of other animals. This study aims to determine the factors supporting the development of ecotourism endemic fauna in the forest in the village Sawinggrai Kapisawar, Sawinggrai, Yenwapnor, District Miosmansar Raja Ampat. Research on the study of several contributing factors Sawinggrai forest ecotourism development, was held on October 11 until the date of 18 November 2014 took place in the village of Kapisawar, Sawinggrai, Yenwapnor, District Miosmansar Raja Ampat which is located near the forest Sawinggrai. Which is the object of this research is endemic fauna in Raja Ampat. The equipment used in this study is Digital Cameras, ATM (Stationery Writing), a computer to process data, questionnaires in the form of a list of questions related to the community's response to the endemic fauna-based ecotourism development. This study uses a survey and interviews directly with the public. The variables measured were: 1). Level of education, 2). Community work, 3). Flora and fauna endemic, 4). Community response to the development of ecotourism, 5). Public disturbance to fauna endemic step and, 6). Based on the results of the data analysis and discussion for all variables in this study, it can be concluded that some of the factors supporting the development of forest-based ecotourism endemic fauna and forest Sawinggrai good enough Sawinggrai is feasible to be a place of ecotourism. Â Keywords: ecotourism, endemic fauna, supporting factor, public educatio
PROSPEK PENGEMBANGAN USAHA TERNAK SAPI POTONG DI KECAMATAN BOLANGITANG TIMUR KABUPATEN BOLAANG MONGONDOW UTARA
Get PDFABSTRACT THE PROSPECT OF BEEF CATLE INDUSTRY DEVELOPMENTIN EAST BOLANGITANG DISTRICT, NORTH BOLAANG MONGONDOW REGENCY The purpose of this research was to find out the potential resources on beef cattle industry development in East Bolangitangdistrict, North Bolaang Mongondow regency. Survey method (questionnaire) was used in order to get primary and secondary data, from June until July, 2015. All the data taken were then analyzed using SWOT and Land Carrying Capacity analysis, as well as descriptive analysis. It was found in this research that, the maximum potency of livestock units based on dry land, savannah and swampland (wetland) resources amounted to 8.879 ST (Satuan Ternak). This number depicted that the district of East Bolangitang potential to develop cattle industry  Keywords: Cattle, prospects, Business Developmen
KECERNAAN PROTEIN DAN ENERGI RANSUM BROILER YANG MENGGUNAKAN TEPUNG MAGGOT (HERMETIA ILLUCENS) SEBAGAI PENGGANTI TEPUNG IKAN
Get PDFENERGYANDPROTEIN DIGESTIBILITY OF BROILER CHICKEN CONSUMING MAGGOT (HERMETIA ILLUCENS) MEAL SUBSTITUTING FISH MEAL IN THE DIETS. As an animal feed, maggot from black soldier fly (Hermetia Illucens) has high protein and fat content. Yet, little is known about the digestibility of energy and protein in the diet containing maggot. The present study was conducted to determine the effect of substitution of fish meal with maggot meal in the diets on energy and protein digestibility of broiler chicken. Twenty chicks were assingned to each dietary treatment which was replicated four times in a completely randomized design (CRD). Tretaments were formulated as follow: R0 = 100% fish meal (15% in the diet) + 0% maggot meal (0% in the diet); R1 = 75% fish meal (11,25% in the diet) + 25% maggot meal (3.75% in the diet); R2 = 50% fish meal (7.5% in the diet) + 50% maggot meal (7.5% in the diet); R3 = 25% fish meal (3.75% in the diet) + 75% maggot meal (11.25% in the diet); and R4 = 0% fish meal (0% in the diet) + 100% maggot meal (15% in the diet). Parameters measured were energy and protein digestibility. Energy and protein digestibility were calculated using the indicator (internal lignin) method. All data was submitted to the ANOVA procedure for completely randomized design. Differences were considered significantat (P< 0.05). The results showed that dry matter, energy, and protein digestibility were increased significantly (P < 0.05) compared to R0, R2, R3, and R4. No significant difference (P > 0.05) were found among R0, R2, R3, and R4. It can be concluded that the maggot flour is best used to the level of 25% replacing fish meal or 11.25% in the ration. However, the result of this study indicate that maggot flour can be used up to 100% replace fish meal in broiler chicken rations without any negative effect on digestibility of dry matter, energy, and protein. Keywords: Fish meal, maggot (Hermetia Illucens) meal, energy and protein digestibility