The purpose of this study was to determine the effect of fermentation time on the physical qualit... more The purpose of this study was to determine the effect of fermentation time on the physical quality of potato skin silage (Solanum tuberosum) which included testing of pH, color, aroma, and texture. The research was carried out in Pakunden Village, Sukorejo District, Blitar City, East Java for one month in June. The materials used are potato skins which can be obtained from the potato crusher in the Pakunden area, EM4, molasses, pollard. The method used in this study was an experiment based on a completely randomized design consisting of five treatments and four replications and continued with Duncan's Multiple test. The results of this study showed the average pH of P0 (4,22 ± 0,12), P1 (4,05 ± 0,05 P2 (4,00 ± 0,08), P3 (4,02 ± 0,28), P4 (4,10 ± 0,08), then from the variable presence of fungi there was no presence of fungi in each treatment. From the results of the organoleptic test, the color P0 (3,14 ± 0,16), P1 (2,96 ± 0,13), P2 (2,95 ± 0,06), P3 (2,95 ± 0,15), P4 (2,89 ± 0,0...
Conference of Applied Animal Science Proceeding Series
The purpose of this study was to determine the effect of adding rice bran and pollard to the phys... more The purpose of this study was to determine the effect of adding rice bran and pollard to the physical quality of odot grass silage. This research was conducted at UPT PT and HMT Batu, Jl Tlekung, Beji Village, Junrejo District, Batu City, Malang Regency, East Java Province. The materials used in this study include odot grass, rice bran, pollard, molasses, EM4 and water. This study is an experimental study using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The results of statistical analysis showed that the balance between rice bran and polard gave a very significant effect (p<0.01) on the texture of the silage of odot grass but gave an insignificant effect (p>0.05) on the color, odor and pH. This research can be concluded that the best treatment is obtained at a balance of 100% rice bran and 0% polard.
The purpose of this study was to determine the effect of heating before incubation on the quality... more The purpose of this study was to determine the effect of heating before incubation on the quality of native chicken hatching eggs. This study used 200 eggs from native chickens. This research is a laboratory research using Completely Randomized Design (CRD) with 4 treatments and 5 replications. Each treatment used 10 hatching eggs. If statistical analysis shows a significantly different or very significant effect, it will be continued by using Duncan's test. In this study, the results showed that heating of hatching eggs before incubation had a very significant effect (p<0.01) on fertility and hatchability, but had an insignificant effect (p>0.05) on weight loss of hatching eggs. The average egg weight loss in this study ranged from 0.00-0.10%, fertility 70.94-83.15%, embrio mortality 15-40% and hatchability ranged from 60-85%. Based on the results of the study, it can be concluded that the heating of the hatching eggs before the eggs are put into the incubator can reduce ...
This study was intended to obtain feed with the best energy level to improve the quality of nativ... more This study was intended to obtain feed with the best energy level to improve the quality of native chicken semen. This study is a biological study with 4 levels of metabolic energy (2700; 2750; 2800 and 2850 kcal/kg) using a completely randomized design (CRD) where each treatment was repeated 5 times. Each treatment used 1 native male chicken that was 80 weeks old and in good health. Increasing energy level in feed significantly (p<0.05) increased semen volume; very significant (p<0.01) improved color and increased semen consistency; but not significant (p>0.05) the effect on semen pH. The average volume of semen obtained ranged from 0.45-1.30ml; semen color score 2.25-3.00; semen consistency score 2.25-3.00 and semen pH 7.83-8.50. Increasing the energy level in the feed can improve the quality of native chicken semen. The best feed to improve the quality of native chicken semen is feed with a metabolic energy of 2850 kcal/kg.
Tujuan penelitian ini adalah untuk mengevaluasi organoleptik (warna, rasa, tekstur, dan kekenyala... more Tujuan penelitian ini adalah untuk mengevaluasi organoleptik (warna, rasa, tekstur, dan kekenyalan) bakso daging ayam joper dengan subtitusi tepung maggot pada pakan selama pemeliharaan. Materi yang digunakan dalam penelitian ini adalah 60 sampel daging ayam joper yang dipanen saat umur 51 hari dengan subtitusi tepung maggot yang berbeda pada ransum. P0: Tepung ikan 15% + Tepung maggot 0% , P1: Tepung ikan 11,25% + Tepung maggot 3,75%, P2: Tepung ikan 7,5% + Tepung maggot 7,5%, P3: Tepung ikan 0 % + Tepung maggot 15%. Enam ekor ayam dari masing-masing perlakuan diambil karkasnya untuk pembuatan bakso . Pengujian kualitas organoleptik bakso antara lain warna, rasa, tekstur, dan kekenyalan. Data yang diperoleh dari penelitian ditabulasi dan dianalisis menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 ulangan apabila terdapat perbedaan pengaruh yang nyata atau sangat nyata dilanjutkan dengan uji Duncans. Hasil dari penelitian menunjukkan bahwa subtitusi tepun...
Tujuan penelitian ini adalah untuk mengetahui kualitas nugget ayam kampung dengan substitusi tepu... more Tujuan penelitian ini adalah untuk mengetahui kualitas nugget ayam kampung dengan substitusi tepung maggot dalam ransum ditinjau dari uji organoleptik (warna, rasa, tekstur, dan aroma). Materi yang digunakan dalam penelitian ini adalah 60 ekor ayam kampung umur 51 hari dengan substitusi tepung maggot yang berbeda dalam ransumnya setelah itu dagingnya diolah menjadi nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 ulangan. Perlakuan pakan dalam penelitian ini adalah P0 : 100% tepung ikan + 0% tepung maggot, P1 : 75% tepung ikan + 25% tepung maggot, P2 : 50% tepung ikan + 50% tepung maggot, P3: 0% tepung ikan + tepung belatung 100%. Hasil penelitian menunjukkan bahwa substitusi tepung maggot dalam ransum berpengaruh sangat nyata (P<0,01) terhadap uji mutu organoleptik (warna, rasa, tekstur dan aroma) nugget ayam kampung, nugget ayam kampung dengan kualitas terbaik. hasil warna yang ditemukan pada perlakuan P-3 (100%) sebesar 3,91....
The purpose of this study was to determine the effect of temperature and duration of heating on t... more The purpose of this study was to determine the effect of temperature and duration of heating on the interior quality of chicken eggs from crosses between Kedu chickens and Bangkok chickens. This research is a biological research using a 2x4 factorial Completely Randomized Design (CRD). The first factor is temperature (P) (27 and 32 0C) and the second factor is heating time (T) (0, 6 and 12 hours) where each treatment uses 5 chicken eggs. The results of statistical analysis showed that temperature had no significant effect (P>0.05) on egg weight loss, egg yolk index and egg white height. The heating time had a very significant effect (p<0.01) on the yolk index and egg white height but had no significant effect (p>0.05) on egg weight loss. The interaction between the two treatment factors gave no significant effect (p>0.05) on egg weight loss and egg yolk index but gave a very significant effect (p<0.01) on egg white height. Egg weight loss in this study ranged from 0.4...
Penelitian pada ayam Jawa Super ini bertujuan untuk menganalisis pendapatan Peternakan Ayam Jawa ... more Penelitian pada ayam Jawa Super ini bertujuan untuk menganalisis pendapatan Peternakan Ayam Jawa Super yang dicampur pakan berupa tepung Maggot. Penelitian dilakukan dengan observasi secara langsung 60 ekor ayam induk. Variabel yang diamati adalah jumlah investasi, biaya tetap, biaya variabel, pendapatan, dan pemeliharaan selama 45 hari, dan dapat dilihat bahwa rata-rata kelebihan pendapatan kumulatif perlakuan P2 berada pada kisaran tertinggi yaitu Rp. 12.477 Maggot. Biaya minimal 7,5% pendapatan pengobatan P3 dari makanan adalah Rp 5.625. Untuk pakan komersial dan maggot meal 15%, unit BEP tertinggi untuk perlakuan P1 dan P2 adalah 12,5, tetapi unit BEP terendah adalah P3, yaitu 11. Analisis mean/head tertinggi dari rasio B/C ditemukan untuk perlakuan P1 dan P2. yaitu 7%.
The purpose of this study was to determine the effect of fermentation time on the physical qualit... more The purpose of this study was to determine the effect of fermentation time on the physical quality of potato skin silage (Solanum tuberosum) which included testing of pH, color, aroma, and texture. The research was carried out in Pakunden Village, Sukorejo District, Blitar City, East Java for one month in June. The materials used are potato skins which can be obtained from the potato crusher in the Pakunden area, EM4, molasses, pollard. The method used in this study was an experiment based on a completely randomized design consisting of five treatments and four replications and continued with Duncan's Multiple test. The results of this study showed the average pH of P0 (4,22 ± 0,12), P1 (4,05 ± 0,05 P2 (4,00 ± 0,08), P3 (4,02 ± 0,28), P4 (4,10 ± 0,08), then from the variable presence of fungi there was no presence of fungi in each treatment. From the results of the organoleptic test, the color P0 (3,14 ± 0,16), P1 (2,96 ± 0,13), P2 (2,95 ± 0,06), P3 (2,95 ± 0,15), P4 (2,89 ± 0,0...
Conference of Applied Animal Science Proceeding Series
The purpose of this study was to determine the effect of adding rice bran and pollard to the phys... more The purpose of this study was to determine the effect of adding rice bran and pollard to the physical quality of odot grass silage. This research was conducted at UPT PT and HMT Batu, Jl Tlekung, Beji Village, Junrejo District, Batu City, Malang Regency, East Java Province. The materials used in this study include odot grass, rice bran, pollard, molasses, EM4 and water. This study is an experimental study using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The results of statistical analysis showed that the balance between rice bran and polard gave a very significant effect (p<0.01) on the texture of the silage of odot grass but gave an insignificant effect (p>0.05) on the color, odor and pH. This research can be concluded that the best treatment is obtained at a balance of 100% rice bran and 0% polard.
The purpose of this study was to determine the effect of heating before incubation on the quality... more The purpose of this study was to determine the effect of heating before incubation on the quality of native chicken hatching eggs. This study used 200 eggs from native chickens. This research is a laboratory research using Completely Randomized Design (CRD) with 4 treatments and 5 replications. Each treatment used 10 hatching eggs. If statistical analysis shows a significantly different or very significant effect, it will be continued by using Duncan's test. In this study, the results showed that heating of hatching eggs before incubation had a very significant effect (p<0.01) on fertility and hatchability, but had an insignificant effect (p>0.05) on weight loss of hatching eggs. The average egg weight loss in this study ranged from 0.00-0.10%, fertility 70.94-83.15%, embrio mortality 15-40% and hatchability ranged from 60-85%. Based on the results of the study, it can be concluded that the heating of the hatching eggs before the eggs are put into the incubator can reduce ...
This study was intended to obtain feed with the best energy level to improve the quality of nativ... more This study was intended to obtain feed with the best energy level to improve the quality of native chicken semen. This study is a biological study with 4 levels of metabolic energy (2700; 2750; 2800 and 2850 kcal/kg) using a completely randomized design (CRD) where each treatment was repeated 5 times. Each treatment used 1 native male chicken that was 80 weeks old and in good health. Increasing energy level in feed significantly (p<0.05) increased semen volume; very significant (p<0.01) improved color and increased semen consistency; but not significant (p>0.05) the effect on semen pH. The average volume of semen obtained ranged from 0.45-1.30ml; semen color score 2.25-3.00; semen consistency score 2.25-3.00 and semen pH 7.83-8.50. Increasing the energy level in the feed can improve the quality of native chicken semen. The best feed to improve the quality of native chicken semen is feed with a metabolic energy of 2850 kcal/kg.
Tujuan penelitian ini adalah untuk mengevaluasi organoleptik (warna, rasa, tekstur, dan kekenyala... more Tujuan penelitian ini adalah untuk mengevaluasi organoleptik (warna, rasa, tekstur, dan kekenyalan) bakso daging ayam joper dengan subtitusi tepung maggot pada pakan selama pemeliharaan. Materi yang digunakan dalam penelitian ini adalah 60 sampel daging ayam joper yang dipanen saat umur 51 hari dengan subtitusi tepung maggot yang berbeda pada ransum. P0: Tepung ikan 15% + Tepung maggot 0% , P1: Tepung ikan 11,25% + Tepung maggot 3,75%, P2: Tepung ikan 7,5% + Tepung maggot 7,5%, P3: Tepung ikan 0 % + Tepung maggot 15%. Enam ekor ayam dari masing-masing perlakuan diambil karkasnya untuk pembuatan bakso . Pengujian kualitas organoleptik bakso antara lain warna, rasa, tekstur, dan kekenyalan. Data yang diperoleh dari penelitian ditabulasi dan dianalisis menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 ulangan apabila terdapat perbedaan pengaruh yang nyata atau sangat nyata dilanjutkan dengan uji Duncans. Hasil dari penelitian menunjukkan bahwa subtitusi tepun...
Tujuan penelitian ini adalah untuk mengetahui kualitas nugget ayam kampung dengan substitusi tepu... more Tujuan penelitian ini adalah untuk mengetahui kualitas nugget ayam kampung dengan substitusi tepung maggot dalam ransum ditinjau dari uji organoleptik (warna, rasa, tekstur, dan aroma). Materi yang digunakan dalam penelitian ini adalah 60 ekor ayam kampung umur 51 hari dengan substitusi tepung maggot yang berbeda dalam ransumnya setelah itu dagingnya diolah menjadi nugget. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 ulangan. Perlakuan pakan dalam penelitian ini adalah P0 : 100% tepung ikan + 0% tepung maggot, P1 : 75% tepung ikan + 25% tepung maggot, P2 : 50% tepung ikan + 50% tepung maggot, P3: 0% tepung ikan + tepung belatung 100%. Hasil penelitian menunjukkan bahwa substitusi tepung maggot dalam ransum berpengaruh sangat nyata (P<0,01) terhadap uji mutu organoleptik (warna, rasa, tekstur dan aroma) nugget ayam kampung, nugget ayam kampung dengan kualitas terbaik. hasil warna yang ditemukan pada perlakuan P-3 (100%) sebesar 3,91....
The purpose of this study was to determine the effect of temperature and duration of heating on t... more The purpose of this study was to determine the effect of temperature and duration of heating on the interior quality of chicken eggs from crosses between Kedu chickens and Bangkok chickens. This research is a biological research using a 2x4 factorial Completely Randomized Design (CRD). The first factor is temperature (P) (27 and 32 0C) and the second factor is heating time (T) (0, 6 and 12 hours) where each treatment uses 5 chicken eggs. The results of statistical analysis showed that temperature had no significant effect (P>0.05) on egg weight loss, egg yolk index and egg white height. The heating time had a very significant effect (p<0.01) on the yolk index and egg white height but had no significant effect (p>0.05) on egg weight loss. The interaction between the two treatment factors gave no significant effect (p>0.05) on egg weight loss and egg yolk index but gave a very significant effect (p<0.01) on egg white height. Egg weight loss in this study ranged from 0.4...
Penelitian pada ayam Jawa Super ini bertujuan untuk menganalisis pendapatan Peternakan Ayam Jawa ... more Penelitian pada ayam Jawa Super ini bertujuan untuk menganalisis pendapatan Peternakan Ayam Jawa Super yang dicampur pakan berupa tepung Maggot. Penelitian dilakukan dengan observasi secara langsung 60 ekor ayam induk. Variabel yang diamati adalah jumlah investasi, biaya tetap, biaya variabel, pendapatan, dan pemeliharaan selama 45 hari, dan dapat dilihat bahwa rata-rata kelebihan pendapatan kumulatif perlakuan P2 berada pada kisaran tertinggi yaitu Rp. 12.477 Maggot. Biaya minimal 7,5% pendapatan pengobatan P3 dari makanan adalah Rp 5.625. Untuk pakan komersial dan maggot meal 15%, unit BEP tertinggi untuk perlakuan P1 dan P2 adalah 12,5, tetapi unit BEP terendah adalah P3, yaitu 11. Analisis mean/head tertinggi dari rasio B/C ditemukan untuk perlakuan P1 dan P2. yaitu 7%.
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