93 research outputs found
EFEKTIFITAS ANTIBIOTIK HERBAL DAN SINTETIK PADA PAKAN AYAM BROILER TERHADAP PERFORMANCE, KADAR LEMAK ABDOMINAL DAN KADAR KOLESTEROL DARAH
Get PDFPenelitian ini bertujuan untuk menguji efektifitas dan potensi kunyit dan temulawak sebagai antibiotic herbal dibanding antibiotic sintetik yang sering digunakan dalam pakan ternak ayam broiler. Sebanyak 100 ekor day old chicken (DOC) ayam broiler digunakan dalam penelitian ini, yang dibagi secara acak ke dalam 5 perlakuan pakan dengan 4 ulangan. Masing-masing ulangan terdiri dari terdiri dari 5 ekor ayam broiler. Perlakuan pakan yang diberikan meliputi P0= ransum basal (kontrol), P1= ransum basal + 0,05 oxcytetracycline, P2= ransum basal + penambahan tepung kunyit 1% + tepung temulawak 1%, P3= ransum basal + penambahan tepung kunyit 2% + tepung temulawak 2%, dan P4= ransum basal + penambahan tepung kunyit 3% + tepung temulawak 3%. Peubah yang diamati meliputi konsumsi ransum, pertambahan bobot badan, lemak abdominal dan kolesteril darah. Penelitian dilaksanakan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) pola searah, apabila hasil menunjukkan adanya pengaruh dilanjutkan dengan uji Duncan’s. Hasil penelitian menunjukkan bahwa penambahan kunyit dan temulawak dalam ransum sangat nyata (P<0,01) menurunkan konsumsi ransum, pertambahan bobot badan, lemak abdominal dan kolesterol darah. Kesimpulan yang dapat diambil dari penelitian ini adalah semakin tinggi penambahan tepung kunyit dan tepung temulawak maka akan menurunkan konsumsi pakan, pertambahan bobot badan, kadar kolesterol darah dan lemak abdominal pada ayam broiler.  Kata kunci: tepung kunyit, tepung temulawak,   performan, lemak abdominal dan kolesterol darah
Produksi Gelatin Dari Tulang Ceker Ayam dan Pemanfaatannya sebagai Bahan Dasar Pembuatan Edible Film pada Produk Pangan yang Ramah Lingkungan
Get PDFGelatin merupakan suatu zat yang dapat diperolah dari hidrolisa parsial kolagen dari kulit, jaringan ikat putih dan tulang hewan. Di Indonesia Salah satu limbah (by product) yang dihasilkan dari rumah potong ayam (RPA) yang cukup berpotensi karena mengandung kolagen adalah ceker ayam (shank). Ceker ayam mengandung kolagen berkisar 9,07 %. Proses pembuatan gelatine yang berasal dari proses yang di asam kan dikenal dengan gelatin tipe A. Jenis larutan asam mempunyai karater gelatin yang berbeda. Penelitian ini mempelajari karakteristik dari jenis pelarut asam yang berbeda juga untuk mengetahui lama perendaman yang ideal dalam pelarut asam tersebut. Variable penelitian yang diamati meliputi : Rendemen,berat gelatin, Kuat Tarik, dan Viskositas. Data yang didapatkan dianalisis menggunakan Rancangan Acak Lengkap pola factorial dengan 2 faktor antara lain jenis pelarut asam (Asam Sitrat, Asam asetat, asam klorida dan asam laktat) dengan lama perendaman (12 dan 24 jam), dimana masing memiliki ulangan 3, dengan uji lanjut menggunakan Duncan. Hasil penelitian menunjukan bahwa berdasarkan pada parameter berat gelatin, rendemen, gel strength/kuat tarik, dan viskositas atau kekentalan karakteristik terbaik pada perlakuan dengan menggunakan asam klorida, akan tetapi karena pertimbangan pada keamanan produk yang dihasilkan maka disarankan menggunakan pelarut asam sitrat. Faktor lama perendaman terhadap karakteristik gelatin tidak menunjukan perbedaan akan tetapi menunjukan kecenderungan meningkat seiring dengan bertambahnya lama waktu perendaman. Kedua factor tidak menunjukkan adanya interaksi. Kesimpulan : faktor jenis pelarut asam berpengaruh nyata terhadap gelatine yang dihasilkan dari tulang ceker ayam, akan tetapi faktor waktu tidak berpengaruh terhadap gelatine yang dihasilkan dari tulang ceker ayam meskipun menunjukan adanya kecenderungan meningkatkan karakteristik gelatin
(B. Pertanian) IbM Untuk Usaha Mikro Rumah Potong Ayam (RPA) dan Kelompok Pedagang Daging Ayam di Pasar Tradisional Kabupaten Sukoharjo
Get PDFTujuan kegiatan Ipteks bagi Masyarakat (IbM) ini adalah untuk memperbaiki manajemen penyediaan daging ayam yang ASUH (aman, sehat, utuh dan halal) melalui perbaikan tataletak (redesain) ruang dan proses pemotongan ayam di RPA, memperbaiki teknologi dalam proses produksi, serta memperbaiki pengetahuan manajerial dalam pengelolaan usahanya. Metode yang digunakan adalah melakukan metode instruksional dan dialog melalui kegiatan program focus group discussion, metode pelatihan dan percontohan dengan renovasi dan redesain pada RPA. Khalayak sasaran atau mitra dalam kegiatan ini adalah RPA “Sugih Waras” di desa Duwet, Kecamatan Baki dan Kelompok Pedagang Daging Ayam di Pasar Kartosuro, Kecamatan Kartosuro Kabupaten Sukoharjo. Kegiatan IbM berlangsung selama 8 bulan yaitu pada bulan Mei-Desember 2012. Hasil kegiatan yaitu telah melakukan renovasi dan redesain RPA dan kios penjualan daging ayam sehingga daging ayam yang dihasilkan cukup higinitas, menambah mesin pencabut bulu dan melengkapi pisau perecahan karkas baik di RPA maupun pada para pedagang daging ayam, ditingkatkan penyembelihan ayam menjadi 500 ekor dalam satu hari dari sebelumnya hanya 400 ekor per hari, peningkatan pengetahuan dalam pengelolaan usaha dalam hal pembukuan dan pemasaran. Kesimpulan dari kegiatan ini telah terjadi penataan ulang RPA dan kios daging ayam sehingga dapat menyediakan daging ayam yang ASUH yang aman dikonsumsi oleh konsumen
Analisis Kandungan Zat Pengawet Boraks Pada Sampel Jajanan Bakso di Desa Jatipurno Kabupaten Wonogiri
No full text<p class="Default">Wonogiri an area that is well known as an area where people are dominated by traders meatballs. Type meatballs offered vary from meatballs served with noodles in the form of soup or meatballs are sold singly or known as grilled meatballs. Things are very concerned about is the use of borax in meatballs often functioned as chewing of food. Borax poisoning can occur through food, one of which is meatballs as one type of food that is very familiar. This study aimed to analyze the content of borax in food, especially meatballs in Jatipurno village, Wonogiri. This type of research is descriptive laboratory with laboratory tests are qualitative and quantitative methods of flame with acid-base titration method. The population is all hawker meatballs in Jatipurno village, Wonogiri. Sample was taken by purposive sampling of each meatball sellers. The experimental results on samples compound identification borax meatballs with flame method, note that of the 50 samples tested meatballs did not produce a green flame which means not detected borax content in the samples. The final conclusion is that the meatballs were analyzed by flame proving that the sample was circulated in Jatipurno village, Wonogiri is not identified free of borax and borax content. Not to do quantitative research to determine levels of borax meatballs snacks for the qualitative research produces a negative value (does not contain borax).</p><p> </p><p>Keywords: Food Additives, meatball snacks, borax</p></jats:p
Pertambahan bobot badan dan evaluasi keberhasilan sinkronisasi estrus pada domba dara dengan kualitas pakan yang berbeda
No full textPengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir
Get PDFPenelitian bertujuan untuk mengetahui pengaruh lama waktu perebusan dan lokasi otot serta
interaksi kedua faktor tersebut terhadap kualitas kimia dan organoleptik abon ayam petelur afkir.
Sampel yang digunakan adalah daging ayam petelur afkir bagian dada dan paha. Rancangan
menggunakan Rancangan Acak Lengkap (RAL) Pola Faktorial 2 x 3. Faktor pertama lama perebusan
(15, 30, 45 menit) dan faktor kedua lokasi otot (dada dan paha). Kadar air diuji secara Gravimetri,
kadar lemak secara ekstraksi Soxhlet, kadar protein secara Buret dan kualitas organoleptik meliputi
juisi, flavor dan kesukaan. Kadar air dan protein abon dipengaruhi (P<0,01) oleh lama waktu
perebusan dan lokasi otot. Flavor dan kesukaan tidak dipengaruhi lama waktu perebusan dan lokasi
otot. Juisi dipengaruhi (P<0,01) terhadap lokasi otot, tetapi tidak oleh waktu perebusan. Daging dada
dengan perebusan 30 menit dan daging paha dengan perebusan 45 menit mempunyai kualitas terbaik.
Kata kunci: abon, dada, paha, lama perebusan, kualitas kimia, organoleptik.
The aim of this study was to determine the effect of boiling time and muscle parts and the
interaction of those two factors on chemical and organoleptic quality of abon of post laying hen.
Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely
Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes)
and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat
content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,
flavour and preference. Water and proteins content were affected (P <0.01) by boiling time and
muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was
affected (P <0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with
boiling 45 minutes have the best quality.
Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic
Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir
No full text<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p></jats:p
Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir
No full text<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p></jats:p
Effect of Supplementation Purslane (Portulaca Oleracea) as a Source of Alpha-Linolenic Acid on Production Performance and Physical Quality of Egg of Laying Hens
Get PDFThe aim of the study was to evaluate the effects of inclusion plant source of n 3 fat in the form of alpha-linolenic acid (ALA, 18:3n-3) on the diets of layers on production performance and physical quality of eggs. A total of 125 Hy-Line Brown hens (38 weeks old) were placed at individual cages and assigned to five dietary treatments. The dietary treatments were supplemented with 0, 1.5, 3.0, 4.5 and 6.0% purslane meal. Laying hens were fed for five weeks following a seven day adaptation period. Water and feed were provided ad libitum. Feed intake (FI) measured weekly and feed consumption ratio (FCR) was calculated at the end of the trial. A total of 25 egg yolk samples of day 35 (n = 5 egg yolks for each treatment) were collected to analyse physical quality of eggs. The data were analyzed using Analysis of Variance (ANOVA). Differences between treatment means were further analyzed using Duncan's New Multiple Range Test (DMRT). Results showed that the incorporation of plants rich in ALA did not modify FI, FCR, and egg production. Supplementation of purslane meal in the diets had no effect on physical quality of eggs, including egg weight, yolk weight, albumen index, yolk index and Haugh Unit (HU). The average of egg weight and yolk weight were 60,5 and 15.3 g, respectively. Diet containing purslane meal increased yolk colour. In conclusion, laying hens that fed diet supplemented with purslane meal rich in ALA improved yolk colour and did not change the production performance of the laying hens or the qualities of the eggs
Integrated argument-based inquiry with multiple representation approach to promote scientific argumentation skill
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