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PENGARUH PENAMBAHAN TEPUNG BAWANG PUTIH (Allium sativum) SEBAGAI ADITIF TERHADAP PENAMPILAN PRODUKSI AYAM PEDAGING
No full textPenelitian ini dilaksanakan di Laboratorium Lapang Fakultas Peternakan Universitas Brawijaya, Desa Sumber Sekar Kecamatan Dau, Kabupaten Malang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan tepung bawang putih sebagai aditif pakan terhadap penampilan produksi ayam pedaging yang diukur melalui beberapa variable, yaitu: konsumsi pakan, pertambahan bobot badan (PBB), konversi pakan dan Income Over Feed Cost (IOFC). Materi yang digunakan dalam penelitian ini adalah DOC ayam pedaging strain Lohman Platinum yang diproduksi oleh PT. Multibreeder Adirama Indonesia Sidoarjo tbk., sebanyak 80 ekor yang tidak dibedakan jenis kelaminya dengan bobot badan awal rata-rata 47,85 ± 3,17 g/ekor dipelihara selama 35 hari. Koefisien keragaman (KK) 7,89%. Pakan yang digunakan adalah jagung, bekatul, konsentrat dan tepung bawang putih. Pemberian pakan dan minum secara ad-libitum. Perlakuan yang diberikan adalah penambahan tepung bawang putih pada pakan dengan tingkat penggunaan P0 = pakan basal, P1 = pakan basal + tepung bawang putih 0,02%, P2 = pakan basal + tepung bawang putih 0,04%, P3 = pakan basal + tepung bawang putih 0,06%,dan P4= pakan basal + tepung bawang putih 0,08%. Data yang diperoleh diolah dengan menggunakan analisis ragam (ANOVA) dari rancangan Acak Lengkap, dengan menggunakan 5 perlakuan dan 4 kali ulangan. Perbedaan yang nyata pada perlakuan dilakukan dengan Uji Jarak Berganda Duncan’s. Hasil penelitian menunjukkan bahwa penggunaan tepung bawang putih pada pakan memberikan pengaruh tidak nyata terhadap konsumsi pakan akan tetapi memberikan pengaruh berbeda sangat nyata (P < 0,01) terhadap pertambahan bobot badan (PBB), konversi pakan dan IOFC. Dimana PBB terbaik pada P2 yaitu: 1519,16 g/ekor, konversi pakan terendah pada P2 yaitu: 1,74 dan IOFC terbaik pada P2 yaitu: Rp. 10146,7 per ekor. Berdasarkan hasil penelitian dapat disimpulkan bahwa dengan penambahan tepung bawang putih dalam pakan pada level 0,04% memberikan hasil yang paling baik terhadap penampilan produksi ayam pedaging.
Kata Kunci: Ayam Pedaging, Tepung Bawang Putih, Penampilan Produks
Effect of The Combination Phytobiotic and Probiotic on The External Quality of Mojosari Egg-Laying Ducks
No full textThis study aims to evaluate the use of a combination between phytobiotics and probiotics on the external egg quality of laying ducks. One hundred Mojosari laying ducks were divided into 4 treatments and 5 replications, each replication with 5 ducks. The treatments were T1: control, T1: 0.25% combination, T2: 0.5% combination and T3: 0.75% combination. The variables observed were egg weight, egg length, egg width, and egg shape index. Observations on variables were carried out once a week for four weeks, each replicate using 2 eggs. The data was statistically analyzed using analysis of variance (ANOVA) from a Completely Randomized Design (CRD), and then the significant difference continued with Duncan’s Multiple Range Test. Based on the results, it shows that the different levels of the combination of phytobiotics and probiotics showed significantly different results (p0.05) on the egg length, egg width, and egg shape index. It can be concluded that the use of a 0.5 to 0.75 combination of phytobiotics and probiotics can improve the external quality of duck eggs
Improving the nutritional content of apple pomace using biological treatments as a nonconventional broiler feed
Get PDFThis study was aimed to evaluate apple pomaces using fermentation and enzymatic technology (Aspergillus niger and glucanase enzymes). Treatments in this research were used enzymatic technology (T1) and fermentation technology (T2) and the second factor of the level of enzyme used Aspergillus niger processing: without Aspergillus niger (L0), 0.2% Aspergillus niger (L1), 0.4% Aspergillus niger (L2) and 0.6% Aspergillus niger (L3) and treatment used Glucanase enzyme: without Glucanase (L0), 0.2% Glucanase (L1), 0.4% Glucanase (L2) and 0, 6% Glucanase (L3). Data analysis used nested using a Completely Randomized Design. Based on the results of the study shows that fermentation technology using 0.6% glucanase gives better feed quality compared to the treatment using Aspergillus niger
The different encapsulants of lileum leaves (
No full textThis research aimed to examine the differences encapsulant of leilem leaves and avocado seed (1 : 1) using a microwave oven to the microcapsule product physical quality and microscopic structure. The method was used laboratory experimental with 5 different encapsulants consist of gum arab (A1), whey (A2), chitosan (A3), maltodextrin (A4) and zeolit (A5) with 4 replications in every treatment, respectively. The Variables observed in this research consist of physical quality (dry matter, density, yield, solubility of solids) and microscopic structure. The data of physical quality was evaluate the size and structure, then the microscopic structure was analysed by analysis of variance (ANOVA) of the experiment using Completely Randomized Design (CRD). The results showed that the use of different encapsulates showed a significant (P < 0.05) effect on density and the solubility of solids in the product but it were not significant effect on dry matter and yield. Furthermore, different encapsulants also showed significantly different on the microscopic structure. Therefore, it can be concluded that the encapsulation process of the mixed extract of leilem leaves and avocado seeds using a microwave oven and chitosan encapsulation can produce the best physical quality and microscopic structure
THE EFFECT OF FRYING METHOD ON NUTRITION CONTENT OF FLAXSEED (Linum usitatissimum) AS A POULTRY FEED: EFFECT OF FRYING METHOD ON NUTRITION CONTENT OF FLAXSEED (LINUM USITATISSIMUM) AS A POULTRY FEED
No full textLinum usitatissimum is one of feed ingredients with high protein from the Cerealia group, so it is very potential to be used for bran substitution alternative, but flaxseed contain several antinutrients, like Phytic acid and tannin, it can cause disrupt metabolism and productivity of livestock, so it’s can be reduced by heating with the frying method. The purpose of this research was to determine the effect of frying variance on the nutritional content and antinutrient of flaxseed as a feed due to the treatment given. The analysis used is Analysis of Variance (ANOVA) in Completely Randomized Design (CRD). The results showed that the treatment was able to give a very significant effect (P<0.01) on the content of dry matter, ash, crude protein, crude fiber, crude fat, gross energy, ADF, NDF, as well as anti-nutritional phytic acid and tannins. The frying treatment reduced the dry matter content by 94.99±0.07a, ash 2.93±0.01a, crude protein 20.48±0.07a, crude fat 27.10±0.02a, gross energy 5919.65±10.61a, ADF as much as 27.36±0.05a, NDF as much as 37.22±0.07a, as well as anti-nutritional phytic acid as much as 37.03±0.03a and tannin as much as 1.99±0.0014a, but increased the crude fiber as much as 15.84±0.01d. The best linseed roasted is roasted frying used sand as media with 10 minutes.Linum usitatissimum merupakan salah satu bahan pakan berprotein tinggi dari kelompok cerealia, sehingga sangat potensial untuk digunakan sebagai alternatif pengganti bekatul, namun biji rami mengandung beberapa zat antinutrisi seperti asam fitat dan tanin yang dapat mengganggu metabolisme dan produktivitas ternak, sehingga dapat dikurangi dengan pemanasan dengan metode penggorengan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penggorengan terhadap kandungan nutrisi dan antinutrisi biji rami sebagai pakan akibat perlakuan yang diberikan. Analisis yang digunakan adalah Analisis Varians (ANOVA) dalam Rancangan Acak Lengkap (RAL). Hasil penelitian menunjukkan bahwa perlakuan mampu memberikan pengaruh yang sangat nyata (P<0,01) terhadap kandungan bahan kering, abu, protein kasar, serat kasar, lemak kasar, energi kotor, ADF, NDF, serta antinutrisi. asam fitat dan tanin. Perlakuan penggorengan menurunkan kadar bahan kering sebesar 94,99±0,07a, abu 2,93±0,01a, protein kasar 20,48±0,07a, lemak kasar 27,10±0,02a, energi kotor 5919,65±10,61a, ADF sebesar 27,36±0,05a, NDF sebanyak 37,22±0,07a, serta asam fitat antinutrisi sebanyak 37,03±0,03a dan tanin sebanyak 1,99±0,0014a, namun meningkatkan serat kasar sebanyak 15,84±0,01d. Penggorengan biji rami yang paling baik adalah penggorengan dengan menggunakan media pasir selama 10 menit
Effect of corn substitution with Enzymated apple pomace on broiler production performance and percentage internal organ of broiler chickens
Get PDFCorn is a feedstuff that use as a major component of energy sources and hard to be replaced other feedstuff in poultry ration, even its use is always above 45% in the composition of poultry feed. However, domestic maize availability is limited and the price is changes depend on season harvest time, and most of the availability for animal feed is still imported. Besides that, there is a ban on the use of Antibiotic Growth Promoter (AGP) in poultry feed and drinking water effectively since January 2018, so an effort is needed to replace AGP with natural feed additives or Natural growth promoters (NGP). Based on the above conditions, it is necessary to make efforts to replace corn with local feed ingredients, one of which is apple extraction pomace (apple pomaces). The pomace of apple extraction, if left unchecked, will quickly rot so that it will potentially as an environmental pollutant. The potential of apple pomace extract can be used as a feed ingredient with high sugar and energy content (2300 kcal/kg BK). This research was conducted in the Field Laboratory of Sumber Sekar, Laboratory of Animal Nutrition and Feed, Faculty of Animal Husbandry, Agricultural Technology Laboratory, Brawijaya University. The experiment used 192 DOC broilers and placed them in 8 postal cages per replication. Research on Enzymanted apple pomaces (EAP) as a substitute for corn used a completely randomized design (CRD) P0: basal feed, P1: substitution of EAP 5%, P2: substitution of EAP 10%, P3: substitution of EAP 15%. The variables observed were the production performances include (feed consumption, weight gain, feed conversion ration) and the % internal organs. Based on the research, the results were not significantly different on the production performances and the % of organs in broilers. The use of apple pomaces can be used as a substitute for broiler feed up to a level of 15%
Pengaruh Penggunaan Bioherbal Sebagai Imbuhan Pakan Terhadap Kualitas Internal Telur Itik Mojosari
No full textItik petelur merupakan jenis ternak yang khusus dipelihara untuk
menghasilkan telur konsumsi. Itik petelur yang populer di pelihara untuk
dimanfaatkan telurnya di Indonesia adalah itik Mojosari. Itik Mojosari merupakan
salah satu jenis itik lokal indonesia yang berasal dari persilangan itik Jawa dan itik
liar yang berasal dari Mojokerto. Itik Mojosari memiliki keunggulan dari segi
produktivitasnya yang tinggi, hal ini dikarenakan itik Mojosari dapat memproduksi
telur sekitar 200-220 butir dalam satu tahun. Produktivitas itik mojosari tergolong
tinggi, namun kualitas telur juga harus menjadi fokus perhatian. Kualitas telur
adalah salah satu aspek yang berpengaruh pada nilai jual telur. Penambahan
bioherbal sebagai bahan tambahan pakan pada itik mojosari mampu meningkatkan
penyerapan nutrisi pada saluran pencernaan ternak. Probiotik dan fitobiotik yang
merupakan bahan penyusun dari bioherbal mampu menyeimbangkan mikroflora
dalam saluran pencernaan ternak serta meningkatkan daya tahan tubuh ternak
dengan adanya senyawa antimikroba
Itik petelur yang digunakan dalam penelitian ini adalah itik petelur mojosari.
Jumlah itik yang digunakan dalam penelitian sebanyak 100 ekor yang memiliki
umur 40 hingga 44 minggu. Penelitian menggunakan 4 perlakuan yang memiliki 5
ulangan, setiap ulangan berisi 5 ekor itik. Kandang yang digunakan dalam
penelitian ini merupakan kandang bebek petelur sistem kering yang terbuat dari
bambu pada setiap pembatasnya. Sekat pemisah antara kandang lain menggunakan
bambu yang disusun secara teratur sehingga itik memiliki ruang gerak yang sesuai.
Setiap petak dalam kandang telah dilengkapi tempat pakan dan minum untuk
menunjang kebutuhan pada itik. Kandang akan dipisah menjadi 20 petak yang akan
mencakup semua perlakuan dan setiap ulangan pada penelitian. Metode penelitian
yang digunakan merupakan metode percobaan dengan mengumpulkan data lapang
yang akan dianalisi menggunakan Rancangan Acak Lengkap (RAL) dengan 4
perlakuan dan 5 ulangan yang meliputi P0: Pakan basal, P1: Pakan basal + 0,25%
Bioherbal, P2: Pakan basal + 0,50% Bioherbal, P3: Pakan basal + 0,75% Bioherbal.
Variabel yang diamati adalah kualitas internal telur yang meliputi berat kuning telur, berat putih telur, volume kuning telur, volume putih telur, tinggi kuning telur,
tinggi putih telur, dan nilai haugh unit.
Hasil penelitian yang diperoleh menunjukkan bahwa penambahan bioherbal
sebagai feed additive pakan itik mojosari tidak berpengaruh nyata (P<0,05)
terhadap berat kuning telur, berat putih telur, volume kuning telur, volume putih
telur, tinggi kuning telur, tinggi putih telur, dan nilai haugh unit. Hasil rata-rata nilai
berat kuning telur itik mojosari dalam penelitian P0, P1, P2, dan P3 secara berurutan
adalah 24,91 g; 24,03 g; 24,38 g; 24,84 g, rata-rata berat putih telur itik mojosari
secara berurutan adalah 38,54 g; 38,56 g; 40,69 g; 38,40 g, rata-rata volume kuning
telur itik mojosari secara berurutan adalah 24,63 ml; 23,12 ml; 23,62 ml; 24,12 ml,
rata-rata volume putih telur itik mojosari secara berurutan adalah 37,38 ml; 37,90
ml; 39,55 ml; 37,67 ml, rata-rata tinggi kuning telur itik mojosari secara berurutan
adalah 18,87 mm; 18,76 mm; 18,90 mm; 18,65 mm, rata-rata tinggi putih telur itik
mojosari secara berurutan adalah 5,59 mm; 5,25 mm; 5,28mm; 4,85mm, rata-rata
nilai haugh unit telur itik mojosari secara berurutan adalah 66,89; 64,46; 62,78;
59,52.
Kesimpulan dari penelitian ini adalah penggunaaan bioherbal sebagai feed
additive pada pakan tidak memberikan pengaruh terhadap kualitas internal telur itik
mojosari. Perlakuan penelitian pada P2 dengan pemberian bioherbal sebesar 0,5%
memberikan hasil terbaik pada variabel berat putih telur, volume putih telur, dan
tinggi putih telur
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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