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Menampilkan 1–10 dari 16 artikel
Nutritional Content of Fermented Cassava (Manihot esculenta crantz) Peel Using Cattle Rumen Waste
Bantara Journal of Animal Science
Vol 6
, No 1
(2024)
This research aims to determine the effect of cow rumen waste on the nutritional value of cassava skin by increasing the values of dry matter content, crude fibre content and soluble protein content. This study used a unidirectional, completely randomized design (CRD) with four treatments and four replications. Then, the analysis was repeated two times. Fermentation was carried out for seven days. The treatment is P0 = 50 gram cassava peel + 14% bran + 2% molasses + 0% rumen waste, P1 = 50 gram...
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Performance of Laying Hen Eggs on the Addition of Sprouts at Wakhid Farm, Magetan Regency
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
This study aimed to determine the performance of laying hen eggs on the addition of sprouts at Wakhid Farm, Magetan Regency. This research was conducted at Wakhid Farm, Magetan Regency. Sprouts were soaked for 1 day before being given to the treatment feed. This study used 4 types of treatment and each treatment consisted of 4 replications. P0 is control (50% corn + 15% bran + 35 concentrate), P1 is 50% corn + 15% bran + 35% concentrate + 5% sprouts, P2 is 50% corn + 15% bran + 35% concentrate +...
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In Vitro Digesting Measurement of Cassava Leaves Using Gizzard Fluid and Chicken Duodenum
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
Cassava leaves are an alternative feed material that can be a feed material with sufficient protein content. The study aimed to determine the effect of gizzard and duodenal fluids on in vitro digesting measurements of cassava leaves. The study used a Complete Randomized Design (RAL) unidirectional pattern, Variance Analysis (ANOVA) with Duncan's Multiple Range Terst (DMRT) follow-up test using the SPSS application. The study used 4 treatments and 3 repeats: P0: No digestive fluids (controls), P1...
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Effect of Fermentation of Acacia Leaves (Acacia Mangium) Using Aspergillus Niger on Nutrient Content
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
Acacia (Acacia mangium) is a multipurpose plant, useful for fuel, hedge plants, and available throughout the year. Fermentation on acacia leaves needs to be done to reduce crude fiber and increase the dissolved protein content of the feed ingredients. This study aims to determine the effect of the nutritional content of acacia leaves (Acacia magium) fermented using Aspergillus niger as much as 0-2%. The method used in this research is the experimental method of fermenting acacia leaves (Acacia m...
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Quality Of Duck Eggs At Different Soaking Times In Noni Leaf Extract Stored For 15 Days
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
Duck eggs are one type of protein source food that is much favored by the people of Indonesia. However, currently there are not many ways of preservation to maintain the quality of duck eggs in storage. With preservation by immersion with noni leaf extract, it can be an alternative in maintaining the quality of duck eggs in storage for 15 days. This is because noni leaves contain elements of chemical compounds such as amino acids, phenolic compounds, ursulic acid, alkaloids, phenols, and glyc...
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In Vitro Digestibility of Lamtoro Leaves (Leucaena Leucocephala) In Poultry With Gizzard Fluid And Duodenum
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
Protein source feed is the feed that has the biggest share in the nutritional needs of livestock. Lamtoro or Leucaena leucocephala is one of the leaf flours that can be used as an alternative feed ingredient for poultry in the tropics. With its abundant availability and does not compete for its needs with humans and has no selling value so that it can minimize consumption costs for poultry. This study aims to determine the effect of fluid from the digestive tract of chickens on the in vitro dige...
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Chemichal Quality and Microbiology of Village Chicken Meat with Infusation Treatmnet of Soursop Leaf (Annona Muricata Lin)
Bantara Journal of Animal Science
Vol 3
, No 2
(2021)
Chicken meat is one of the foodstuffs that have high nutritional value because it contains carbohydrates, proteins, fats, minerals and other substances that are beneficial to the body. Chicken meat is very high risk in terms of bacterial contamination, this study aims to determine the treatment of soaking native chicken meat in soursop leaf infusion on chemical and microbiological quality. This method uses a completely randomized design (CRD). The data obtained were analyzed statistically using...
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KAJIAN UMUR DAN MEDIA PEMBERSIHAN TELUR TERHADAP KUALITAS PENETASAN AYAM KAMPUNG
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 5
, No 1
(2021)
Penelitian ini bertujuan untuk mengetahui waktu optimal penyimpanan telur tetas dan media pembersihan telur terhadap berat tetas dan daya tetas ayam kampung. Materi penelitian menggunakan telur tetas sebanyak 180 butir. Design percobaan menggunakan RAL pola faktorial, faktor pertama adalah faktor umur telur tetas, terdiri dari umur 3 hari (A1), umur 6 hari (A2), dan umur 9 hari (A3). Faktor kedua adalah media pembersihan telur tetas, terdiri dari media pembersihan dengan alkohol 70 % (B1) dan...
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Correlation of Body Condition Score (SKT) to Limousin Cattle Reproduction Status in Purwantoro District, Wonogiri Regency
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
This study aims to determine the correlation between the Body Condition Score (SKT) on the reproductive status of limousine cattle in Purwantoro District, Wonogiri Regency. The research was conducted in 6 villages, namely Sumber Galih Village, Gondang Village, Joho Village, Kenteng Village, Purwantoro Village and Miricinde Village in Purwantoro District, Wonogiri Regency. ateri in the study were female limousine cows aged 2-4 years (productive age). Methods of data collection were carried out by...
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Analysis of Tannin and Flavonoid Contents of Green Sirih Leaves (Piper betel linn) of Green Different in Physical Conditions
Bantara Journal of Animal Science
Vol 2
, No 2
(2020)
The purpose of this study was to determine the levels of tannins and flavonoids from green sirih leaves which have different physical conditions. Sirih leaf is used as the object of treatment prior to use beam sun dried for 2 days until the color changes, the weight of time, as well as the start crumbly texture, then followed by a drying method using an oven with a temperature of 40oC. The experimental design research in the form of RAL with using observation samples in the form of sirih leaf f...
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