Bulletin of Applied Animal Research

Identifikasi Keragaman Kualitatif dan Kuantitatif Kambing Perah Ettawa dan Peranakan Ettawa di Kelompok Ternak Simpay Tampomas Sumedang

Raden Febrianto Christi, Primiani Edianingsih, Ajat Sudrajat — Fri, 14 Feb 2025 00:00:00 +0000

Livestock quality standards, especially dairy goats, can be measured based on qualitative and quantitative characteristics. The purpose of this study was to determine the diversity of qualitative and quantitative values of various ettawa goats and ettawa crossbreeds after PMK in the Simpay Tampomas Sumedang livestock group. The study used ettawa goats and ettawa crossbreeds of various ages, namely 12 months and 23 months, taken from the farmer group. The research method used was descriptive qualitative and quantitative. The qualitative and quantitative variables observed included fur color, horn shape, ear shape, body length, chest circumference, and height. The results showed that the qualitative characteristics of ettawa goats aged 12 and 23 months produced the same fur color, horn shape and ear shape as well as ettawa crossbreed goats. However, there are differences between the two types of goats. Quantitative characteristics in ettawa goats aged 12 months and 23 months resulted in differences in average body length, chest circumference, and height as well as ettawa crossbreed goats with different ages. There is no difference in the qualitative characteristics of Ettawa goats of various ages as well as Ettawa crossbred goats, but there are differences between the two types of goats and quantitative characteristics provide differences between the two goats based on age.

Keywords: qualitative, quantitative, dairy goats, simpay tampomas.

Penambahan Sari Kunyit (Curcuma Longa) dan Temulawak (Curcuma Zanthorrhiza) Terhadap Mutu Organoleptik dan Derajad Keasaman pada Telur Asin Itik

Rasyid Hadi Putra Pratama, Dwi Wijayanti, Andri Kusmayadi — Thu, 13 Feb 2025 00:00:00 +0000

Duck eggs contain water, protein, fat, carbohydrates, vitamins, minerals, and antioxidants, which are very easily digested compared to other eggs. However, eggs are easily damaged, so they cannot be stored for a long time. So, the innovation in making salted duck eggs by adding turmeric powder and temulawak to the salting process is expected to provide a different taste and also improve the quality of salted duck eggs. This study aims to determine the effect of adding turmeric and temulawak powder on the sensory quality and acidity (pH) of salted eggs. The ingredients used in the research were 100 duck eggs, salt, water, turmeric, and temulawak. The research was carried out using a completely randomized design (CRD) with five treatments, each of which was repeated five times. The treatments in this study were different additions of turmeric powder and temulawak in a ratio of 1:1, 0%:0% (T0); 5%:5% (T1); 10%:10% (T2); 15%:15% (T3); and 20%:20% (T4). The results of this study showed that the addition of turmeric and temulawak with significantly different concentrations (P < 0.01) affected the taste of salted eggs, whereas the pH, aroma, yolk color, and level of salted eggs showed findings that were not significantly different (P > 0.05).

Kata kunci : Dug egg, Organoleptic, pH, Temulawak, Tumeric.

Pengaruh Pemasakan Menggunakan Air Fryer dengan Temperatur Berbeda Terhadap Kualitas Kimia Daging Ayam Afkir

Safitri, Nur Azmi Hidayati, Sri Setyaningrum, Fery Dwi Riptianingsih — Tue, 25 Feb 2025 00:00:00 +0000

The purpose of this research was to know the effect of cooking using an air fryer with different temperatures on the chemical quality of culled chicken meat. The material used in this study was the breast meat of culled chicken The method of this research was an experiment with Completely Randomized Design (CRD), which used five treatments and four replications. The treatments consisted of A₁: 160^oC, A₂: 170^oC, A₃: 180^oC, A₄: 190^oC, dan A₅: 200^oC. Each treatment was cooked using an air fryer for 18 minutes. Different data between treatments was further tested using the Duncan Multiple Range Test (DMRT) based on P<5%. The parameters observed were the chemical quality of meat: moisturizer content, protein content, fat content, and cholesterol content. The results showed that different temperature treatments using the air fryer method on chicken meat gave significantly different results (p <0.05) on moisturizer content, protein content, fat content, and cholesterol content. The higher the temperature used, the lower the water content, while fat content, protein content, and cholesterol content tended to increase.

Kandungan Protein Kasar dan Serat Kasar Amoniasi Fermentasi Jerami Padi Menggunakan Mol Berbasis Onggok Dengan Level yang Berbeda

Nazibah Dara Santi, Novita Hindratiningrum, Restuti Fitria — Tue, 25 Feb 2025 00:00:00 +0000

Rice straw is an agricultural waste that has great potential as a source of feed for ruminants because it is available abundantly and sustainably. The use of rice straw as animal feed is hampered mainly by its low nutritional value and digestibility. Increasing the nutritional value of rice straw can be done through the application of technology, one of which is ammonia fermentation (amofer) technology. The fermentation process can be carried out, among other things, by utilizing cassava meal which is used as local microorganisms (MOL) as a bacterial starter. The aim of this research was to determine the protein and crude fiber content in rice straw amofer using cassava meal based MOL. This research was carried out using an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. If there were differences between treatments, Duncan's Multi Range Test (DMRT) was carried out further. The treatments in this study were P0 (rice straw amofer without starter/control); P1 (rice straw amofer using 5% MOL cassava meal starter); P2 (rice straw amofer using 10% MOL cassava meal starter) and P3 (rice straw amofer using 15% MOL cassava meal starter). The variables observed were protein and crude fiber content. The results of this study showed that the addition of the MOL cassava meal starter level had a significant effect (P<0.05) on the protein and crude fiber content. Further tests showed that the lowest crude protein content was P0 and was different from P1, P2 and P3, while crude fiber was significantly different (P<0.05) between treatments with the lowest content being P1. The conclusion of this study shows that the addition of cassava meal based MOL starter at a level of 5% to the production of rice straw amofer can increase crude protein content and reduce crude fiber.

Tinjauan Komprehensif Pengendalian Clostridium perfringens pada Penyimpanan Pakan Unggas

Wed, 05 Mar 2025 00:00:00 +0000

This review aims to evaluate the role of feed storage practices in preventing the proliferation of Clostridium perfringens and its subsequent impact on poultry health and productivity. Clostridium perfringens is a Gram-positive bacterium capable of forming spores and producing toxins, and it is recognized as the causative agent of necrotic enteritis (NE). NE disrupts the gastrointestinal system of poultry, leading to impaired growth, increased mortality, and significant economic losses in the poultry industry. The primary factors influencing the growth of C. perfringens include feed storage conditions, specifically, prolonged storage duration, high humidity, and temperatures conducive to microbial proliferation. These conditions create an ideal environment for bacterial growth, particularly in feeds with high protein content. In addition, the bacterium’s inherent biological characteristics, such as its ability to form spores and produce toxins, further enhance its resilience and complicate control efforts. To mitigate the risk of contamination, this review outlines several control strategies. These include the optimal management of humidity and temperature, the reduction of storage duration, and the implementation of hermetic storage systems. Moreover, interventions such as the inoculation of lactic acid bacteria, and the targeted use of organic acids, probiotics, and mycotoxin binders, have proven effective in indirectly suppressing the growth of C. perfringens. A rigorous sanitation program is also emphasized to minimize cross-contamination. Ultimately, these measures are expected to enable farmers to maintain feed quality, enhance poultry health, and achieve more efficient and sustainable poultry production.

Keywords : Clostridium perfringens, poultry production, feed storage, necrotic enteritis.

Kualitas Pupuk Organik Cair Urin Domba dan Limbah Cair Tahu Dengan Level Penambahan Bioaktivator Propunic

Vian Dwi Chalisty, Diding Diding — Tue, 25 Feb 2025 00:00:00 +0000

The quality of liquid organic fertilizer made from sheep urine and liquid tofu waste added with Propunic bioactivator is the objective of this study. The materials used include gibas sheep urine, liquid tofu waste; Propunic bioactivator. Propunic bioactivator was added to each treatment as much as 0% (P1), 0.5% (P1), 1% (P2) and 1.5% (P3). Each treatment was repeated five times. The fermentation process lasted 15 days. The variables in this study included N-total, pH, color, and aroma. Color and aroma data were analyzed using Kruskal Wallis. In contrast, N-total and pH values were analyzed using a one-way random design and continued with Duncan's test if there was a significant difference between treatments. The highest N-total content was in treatment P1 at 0.045%. The pH values in P1 (3.720), P2 (3.686), and P3 (3.714) tended to be acidic and were below the quality requirements of the Permentan. The color and aroma produced in the treatment with the addition of Propunic are brown and have a pleasant aroma. The results of the study showed that the Propunic bioactivator added to the liquid organic fertilizer of sheep urine and liquid tofu waste was able to produce a color and aroma that met the quality requirements, namely brown and had a pleasant aroma. Still, the pH value did not meet the quality requirements (pH <4). The manufacture of liquid organic fertilizer of sheep urine and liquid tofu waste without being given a bioactivator solution was able to meet the quality requirements of pH 5.642. All treatments had a total N below the quality requirements of the Permentan