JURNAL ILMIAH PETERNAKAN TERPADU
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KUALITAS FISIK DAGING DARI PASAR TRADISIONAL DI BANDAR LAMPUNG
Get PDFThe increasing amount of populations makes the beef demand increased. This case should be followed by the quality of beef sold. The beef quality sold in traditional market can be identified by conducting the physical test of beef, that is finding out the pH, water holding capacity, and cooking losses. This research was aimed to find out the beef quality through physical testing (pH, water holding capacity, and cooking losses) at traditional markets in Bandar Lampung city. The method used in this research was survey. Data collecting techniques were purposive sampling and questionnaire based on the requirements specified such as: the number of beef sales >25 kg/day, one’s own/ permanent work, and at least 2 years selling, The beef samples taken were about 300 grams. Questionnaire was used to find out the origin of beef, cutting time, market condition, sales area, and equipments used. The result of beef’s physical quality from traditional market in Bandar Lampung city showed normal value. The estimation value of pH was 5,47-6,99, water holding capacity was 44,31-77,6, and cooking losses was 4,64-27,91. Overall, the quality of beef sold at traditional market in Bandar Lampung city was normal. (Keywords: Physical quality, Beef
PENGARUH PEMBERIAN PROBIOTIK DARI MIKROBA LOKAL TERHADAP GAMBARAN DARAH AYAM PETELUR
Get PDFThe purpose of this research was 1) investigated the effect of additional probiotic from local microbial to blood description of layer, especially erythrocytes and hemoglobin; 2) investigated the level of optimalitation additional probiotic from local microbial of layer. The research was conducted on 20th of December 2014 until 19th of January 2015 in Varia Agung Jaya village, Seputih Mataram subdistrict, Lampung Tengah. The fabrication of probiotic from local mikrobial at 8th until 19th December 2014 in the Laboratory of Molecular Biology, Lampung University. This experiment arranged a completely randomized design (CRD) with 4 probiotic levels of local microbes (0%, 1%, 2%, and 3%) and 5 replications. The data obtained were analyzed using Analysis of Variance at 1% and continued with Polynom Orthogonal test at 1%. The result of this research showed that the additional of probiotic from local microbial (0%, 1%, 2%, and 3%) was not significant effect (P>0,05) to the number of erythrocytes of layer, but highly significant effect (P <0,01) to the number of hemoglobin. Probiotic levels of local microbial (0%, 1%, 2%, and 3%) can increase the number of hemoglobin with regression equality (Ŷ = 6,68 + 0,48X). (Keywords: Layer, Probiotics from local microbial, The number of erythrocytes and Hemoglobin
PENGARUH PENAMBAHAN TINGKAT TEPUNG GAPLEK PADA PEMBUATAN SILASE LIMBAH SAYURAN TERHADAP KUALITAS FISIK DAN SIFAT KIMIAWI SILASE
Get PDFThe purpose of this research was to determine the effect and the best silage from the addition of different levels of cassava flour in the production of vegetable waste silage for texture, color, aroma, pH, Content of NH3, and value of silage fleigh. This research used a completely randomized design (CRD) with five treatments and three replications. The treatment in this research, namely vegetable waste without supplementation R0, R1 addition of 5% cassava flour, R2 addition of 10%cassava flour, R3 addition of 15% cassava flour, and R4 addition of 20% cassava flour. The result showed that the additioning of different levels of cassava flour was significant (P <0.05) on texture and value fleigh but not significant (P> 0.05) to color, aroma, pH, and content of NH. Treatment without supplementation (R0) was the best treatment that affects the texture of silage and the addition of 20% cassava flour (R4) of air-dried material was the best treatment that affect the value of fleigh silage. (Keywords: Silage, Cassava flour, Physical and Chemical characteristic)
CALVING INTERVAL SAPI PERAH LAKTASI DI BALAI BESAR PEMBIBITAN TERNAK UNGGUL DAN HIJAUAN PAKAN TERNAK (BBPTU-HPT) BATURRADEN PURWOKERTO JAWA TENGAH
Get PDFThe aim of this research are to know calving interval and factor´s at lactation dairy cattle in BBPTU-HPT Baturraden Purwokerto Central Java. This research was conducted on April 29 th -- May 13 th 2014 to on 151 heads lactating dairy cattle. This research used sensus method, data obtained was real data that present and accuread in BBPTU-HPT Baturraden. Analysis data used regression analysis with SPSS (Statistik Packet for Social Science). The result showed that the calving interval at lactating dairy cattle in BBPTU-HPT Baturraden is 14.80 ± 3.36 months. Factor that effect calving interval at lactating dairy cattle in BBPTU-HPT Baturraden from the herds man level are the number of cattle that maintain positively associated with factor value 0.177 and the distance between the cow shed with office that negatively assosiated with factor value 0.243. factor that efect calving interval on dairy cattle at the level of cattle are the age dairy cattle that positively associated with factor value 0,247;, periode lactation that negatively assosiated with factor value 0,287;, mating partus that positively associated with factor value 0,057;, lactating period that positively associated with factor value 0,904;, and dry priod that positively associated with factor value 0,961
EFEK SUPLEMENTASI AKSELERATOR PADA SILASE LIMBAH TANAMAN SINGKONG TERHADAP NILAI FLEIGH KADAR ASAM SIANIDA DAN KUALITAS FISIK
Get PDFThis research aims to determined: 1) the effect of suplementation lactic acid bacterial inoculant, cassava flour, as well as a combination of lactic acid bacterial inoculant and cassava flour to the fleigh value, level of cyanide, and physical qualities in crop waste cassava silage; 2) the best suplementation to the fleigh value, level of cyanide, and physical qualities in crop waste cassava silage. The research was conducted in August-September 2014 in the Laboratory of Nutrition and Feed Livestock, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. This study used a Completely Randomized Design (CRD). Data were analyzed by Analysis of Varians and continued with Least Significant Difference Test (LSD) 0.01. The results showed that the best value fleigh silage was on combination treatment of lactic acid bacteria inoculants and cassava flour (p <0.01). The lowest level of cyanide silage was on cassava flour treatment (p <0.01). Treatments did not have a different effect on the physical qualities of the silage. The whole silage had a distinctive sour scent, textured crumb, not clot, green-brown, and not moldy. Based on these results it could be seen that the addition of various accelerators produced very good qualities silage so that the application could be given one of these accelerators
KUALITAS SEMEN BEKU SAPI BRAHMAN DENGAN DOSIS KRIOPROTEKTAN GLISEROL YANG BERBEDA DALAM BAHAN PENGENCER TRIS SITRAT KUNING TELUR
Get PDFThe research was conducted at the Technical Service Unit Area - Regional Artificial Insemenation Center of Lampung, Terbanggi Besar District, Central Lampung Regency, Lampung Province on July 25th to 30th 2014, aims to: 1) determine the effect of different glycerol doses in yolk tris-sitrat diluent on Brahman’s frozen semen quality; 2) determine the best glycerol dose which can improve the Brahman bull’s frozen semen quality. The design used a completely randomized design with 5 treatments with glycerol doses in the yolk tris-sitrat diluent (5%, 6%, 7%, 8%, 9%) and 3 repetitions. The measured parameters were the percentage of sperm motility and live spermatozoa. The data were analyzed by analysis of variance with the real level 5% or 1% and continued with Orthogonal Polynomials test at significance level 5% or 1%. The results showed the different glycerol doses did not significantly effect (P>0.01) against the percentage of sperm motility and live spermatozoa post equilibration, but provides a significant influence (P<0.01) against the percentage of sperm motility and live spermatozoa post thawing. Orthogonal polynomials test also showed the different doses of glycerol gives a significant influence (P<0.01) against the percentage of sperm motility and live spermatozoa post-thawing. The Effect of different glycerol doses (5%, 6%, 7%, 8%, 9%) of the percentage sperm motility are 35.00%, 37.32%, 32.54%, 20.66%, 1.68% and the percentage of live spermatozoa post-thawing are 44.37%, 55.52%, 50.32%, 38.07%, 9.84%. Based on research results, it proved that 6% glycerol dose is the best dose to maintain the percentage of motility and live spermatozoa post-thawing
PENGARUH PENAMBAHAN BERBAGAI STARTER PADA PEMBUATAN SILASE RANSUM TERHADAP KADAR SERAT KASAR, LEMAK KASAR, KADAR AIR, DAN BAHAN EKSTRAK TANPA NITROGEN SILASE
Get PDFThe aim of this research are to find: 1) the effects of addition of various kind levels of starter to crude fiber, crude fat, moisture content, extract material without nitrogen, in silage feed, 2) one of the best starter in increasing the nutrient content in silage feed. The research was conducted in December 2014 – Februari 2015 at Department of Animal Husbandry, Faculty of Agriculture, University of Lampung and in the Laboratory of Nutrition and Feed Livestock, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The number of microbes was analyzed in Balai Veteriner Lampung. The method in this research used completely randomized design. The treatments was consisted of basal ration (R0), basal diet + stater EM4 (R1), basal diet + EM4 starter culture (R2), and the basal diet + starter rumen fluid (R3). The results showed that the addition of various kind levels of starter indicated significant effect (P<0.05) to moisture, very significant effect (P<0.01) to crude fat, but indicated not significant effect (P>0.05) to crude fiber and BETN of silage. (Keywords: Silage, Rumen Fluid, EM4, Nutrition
ESTIMASI KAPASITAS TAMPUNG DAN POTENSI NILAI NUTRISI DAUN NENAS DI PT. GREAT GIANT PINEAPPLE TERBANGGI BESAR SEBAGAI PAKAN RUMINANSIA
Get PDFThe aim of this research is to know the potential and the capasities of pineapple’s leaves in PT. Great Giant Pineapple Terbanggi as the ruminant’s feed. This research was held in June 2013 until August 2013 in PT. Great Giant Pineapple Terbanggi Besar, Central Lampung. This research uses the ‘purposive sampling’ survey method. The data that would be used in this research consists of the primary data and secondary data. The Primary data encompasses all information about the plantations that become the object of the research, for example, the planting area, the harvested area, the production wastes that will be produced and the wastes management. The secondary data is a data that can be obtainable from the existing literature, including the information about the existing potential estates in Terbanggi Besar, Central Lampung. The results of this research shows that the total wastes of the pineapple’s leaves in PT. Great Giant Pinneapple is ± 9.000 kg/ha. Carrying capacity for ruminant is 53.152 UT per year (40% assuming feed) and with 42.553 UT per year (50% assuming feed) can fulfill the necessity as alternative of ruminant’s feed. (Keywords: Pineapple’s leaves, Carrying capacity, Potential nutrition)
PENGARUH PENAMBAHAN BERBAGAI STARTER PADA PEMBUATAN SILASE TERHADAP KUALITAS FISIK DAN pH SILASE RANSUM BERBASIS LIMBAH PERTANIAN
Get PDFObjective of the research was to study the effect of using starter on silage making. Four treatments with 3 replications were applied in a completely randomized design. The treatments were R0 = Basal diet; R1 = R0 + EM-4 4%; R2 = R0 + enriched EM-4 4%; and R3 = R0 + rumen fluid 4%. Results of the experiment showed that EM-4, enriched EM-4, and rumen fluid significantly affect the color, texture, pH, as well as the smell of the silage. The best quality of silage was achieved by using EM-4 4% and using rumen fluid 4% as starter in silage making. Keywords: Em-4, Em-4 culture 4% , rumen liquid, silage, the physical quality of the Silage
PENGARUH PENAMBAHAN BERBAGAI JENIS SUMBER KARBOHIDRAT PADA SILASE LIMBAH SAYURAN TERHADAP KUALITAS FISIK DAN TINGKAT PALATABILITAS SILASE
Get PDFVegetable waste in the traditional market can be used as feed. Nevertheless, the shortcomings from vegetable waste is have a high level of water content. Vegetables waste can be processed to be silage with addition accelerators that is rice brain, cassava flour, molasses. The purpose of this study was to compare the effect of several sources of carbohydrate of the physical quality of silage and silage palatability level vegetable waste, knowing the source of carbohydrate that have the best effect on the physical quality and level of palatability of silage vegetable waste. This research is completely randomized design (CRD) with 4 treatment additional source of carbohydrates (rice bran, cassava flour, molasses and silage without the addition of accelerator) and 3 repetitions. Data was analyzed by Analysis of Varians and continued with Least Significant Difference Test (LSD) 0,01 or 0,05. The results showed the addition of various sources of carbohydrate significantly (P <0.05) on the texture and highly significant (P <0.01) on the color and flavour of vegetable waste silage. Treatment with the addition of cassava flour is the best treatment that affects texture and color silage, Whereas treatment with the addition of molasses is the best treatment that affects the flavour and palatability of silage. Keywords: silage, rice bran, cassava flour, molasse), physical quality and palatability of silage