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NUTRITIONAL CONTENT OF CASSAVA OUTBOW IN FERMENTATION USING EM-4 AND MA-11 BIOACTIVATORS
Sirajudin, Alfian Dhonan
; Sukaryani, Sri
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 10
, No 1
(2026)
This study aimed to determine the effect of the use of EM-4 and MA-11 bioactivators on the nutritional content of fermented cassava cobs. The experiment was conducted in December 2025 at the FP Laboratory of Bantara University, using an experimental approach with a completely randomized design (CRD) featuring a one-way arrangement, which included three treatments and eight replications. The treatments applied were P0: cassava cobs combined with 5 cc molasses; P1: cassava cobs mixed with 5 cc mol...
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IMPROVEMENT OF THE NUTRITIONAL VALUE OF CORN FLOUR THROUGH FERMENTATION TECHNOLOGY USING MA-11 AND EM-4
Anjani, Nova
; Sukaryani, Sri
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 2
(2025)
This researchto determine the effect of corn tumpi fermentation with the addition of bioactivators MA-11 and EM-4 as well as urea and molasses on the content of BK, PK, and SK. The study was conducted at the Laboratory of the Faculty of Agriculture, Veteran Bangun Nusantara University for one month using a completely randomized design (CRD) with 3 treatments and 8 replications. The treatments were P0: 250 grams of corn tumpi + 2 grams of urea + 5 cc of molasses; P1: 250 grams of corn tumpi + 2%...
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Quality of Broiler Chicken Carcass Given Katuk Leaf Flour (Sauropus androgynus) in Feed
Agustama, Chandra
; Windyasmara, Ludfia
; Sukaryani, Sri
Bantara Journal of Animal Science
Vol 6
, No 1
(2024)
Broiler chickens are the result of crossing several breeds which are very productive, especially in the production of chicken meat. Market and public demand for broiler chickens for consumption is also very high. However, consumers are now increasingly smart in choosing animal products with excellent carcass quality. Adding katuk (Sauropus androgynus) leaf flour to feed can be an alternative to improving broiler carcass quality because katuk (Sauropus androgynus) leaf flour contains phytochemica...
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USE USE OF HERBAL MEDICATIONS IN RATIO ON THE PRODUCTIVITY AND QUALITY OF EGGS OF LAYING CHICKENS
Mulyono, Ali Mursyid Wahyu
; Surjiani, Linda
; Sukaryani, Sri
Bantara Journal of Animal Science
Vol 5
, No 2
(2023)
This research aims to determine the effect of using herbal ingredients on the productivity and egg quality of laying hens. This farm uses a Completely Randomized Design (CRD) with a unidirectional pattern consisting of 4 treatments repeated 4 times, namely JR0: Low Corn without the addition of herbal ingredients, JR1: Low Corn with the addition of herbal ingredients, JT0: High Corn without the addition of herbal ingredients, JT1 : High Corn with the addition of herbal ingredients. The production...
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STUDI PEMANFAATAN TEPUNG DAUN INDIGOFERA (Indigofera zollingeriana) SEBAGAI SUBSTITUSI PAKAN TERHADAP PERFORMAN PRODUKSI DAN KUALITAS TELUR AYAM PETELUR
Sukarini, Nur Endang
; Sukaryani, Sri
; Widharto, Damaryanto
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 7
, No 2
(2023)
Abstrak Penelitian bertujuan untuk mengetahui pengaruh substitusi tepung daun indigofera (Indigofera zollingeriana) terhadap performan produksi dan kualitas telur ayam ras. Materi penelitian ayam ras petelur strain Hy-line Brown, umur 16 minggu rata-rata bobot badan awal 1,35 kg sebanyak 45 ekor. Penelitian dilaksanakan selama delapan minggu sampai ayam umur 23 minggu. Perlakuan yang diberikan adalah : T0 = pakan basal (100%), T1 = pakan dengan subtitusi tepung daun indigofera sebanyak 2,5% ( pa...
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Effect of Fermentation of Acacia Leaves (Acacia Mangium) Using Aspergillus Niger on Nutrient Content
Sukaryani, Sri
; Yakin, Engkus Ainul
; Wulan, Diyah Kartika
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
Sukaryani, Sri
; Yakin, Engkus Ainul
; Rhamadanu, Hardika Eka
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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KAJIAN UMUR DAN MEDIA PEMBERSIHAN TELUR TERHADAP KUALITAS PENETASAN AYAM KAMPUNG
Mustakim, Roi
; sukaryani, sri
; Yakin, Engkus Ainul
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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Effect of Chicken Meatball Shelf Life With the Addition of Chitosan to Chemical Quality
Rohimadilwa, Ikrima
; Windyasmara, Ludfia
; Sukaryani, Sri
Bantara Journal of Animal Science
Vol 3
, No 1
(2021)
Chicken meatballs are one of the processed products that are very popular and favored by the public because they taste good and are nutritious. One way to preserve chicken meatballs is using borax or formalin which is bad for health. Chitosan is a natural preservative that comes from shrimp and crab waste that can be used in the long term. This study aims to determine the effect of adding chitosan as a natural preservative for chicken meatballs stored at room temperature on the quality of chicke...
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Study of Broiler Chicken Meat Quality in Different Traditional Markets in Sukoharjo Regency
Ayumasari, Kiky
; Sukaryani, Sri
; Windyasmara, Ludfia
Bantara Journal of Animal Science
Vol 2
, No 2
(2020)
The aim of this study was to determine the quality of broiler chicken meat that sold at different traditional markets in Sukoharjo Regency. This study was conducted in the Laboratory Faculty of Agriculture, Animal Husbandry, Bangun Nusantara University Sukoharjo. This study was conducted in 2 weeks. The research method uses RAL (Completely Randomized Design) directional pattern. Then data was analyzed using by Anova (Analysiss of variance). The real effect of treatment was continued with the DMR...
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