https://jurnal.unimor.ac.id/JTAST/issue/feed Journal of Tropical Animal Science and Technology 2022-02-24T21:27:13+00:00 Dr. Paulus Klau Tahuk, S.Pt., M.P paulklau@yahoo.co.id Open Journal Systems <p>Journal of Tropical Animal Science and Technology <strong>(ISSN On Line : 2685-452X)</strong> merupakan jurnal ilmiah yang diterbitkan oleh Program Studi Peternakan, Fakultas Pertanian, Universitas Timor. Journal of Tropical Animal Science and Technology menerima artikel asli hasil penelitian maupun review dalam bidang peternakan untuk diterbitkan. Objek kajian yang dapat diterbitkan JTAST adalah hasil penelitian pada berbagai jenis ternak sapi, kerbau, domba, kambing, babi, kuda, dan unggas. Adapun topik&nbsp; menarik yang dapat diterbitkan oleh JTAST meliputi sistem produksi ternak potong dan unggas, genetika dan pemuliaan ternak, fisiologi dan reproduksi ternak, nutrisi dan teknologi makanan ternak, teknologi hasil ternak, bioteknologi ternak, tingkah laku dan kesejahteraan ternak, lingkungan hewan, serta sosiol ekonomi peternakan. Jurnal ini terbit dua kali setahun pada Bulan Januari dan Juli.</p> https://jurnal.unimor.ac.id/JTAST/article/view/2092 The The Chemical Characteristic of Manila Duck Sausage Processed by Using Purple Sweet Potato Flour as Subtitute of Tapioca 2022-02-24T21:27:11+00:00 Yakob Robert Noach yakobrobert14@gmail.com Agatha Feriyanti Fore Kehik agathaferiyantikehi@gmail.com Gertruida Margareth Sipahelut sipahelutetje@gmail.com <p>Experiment aims to determine the substitution effect of tapioca by purple sweet potato flour on antioxidant, fat oxidation, fat content and pH of Manila duck sausage. Completely randomised design with 5 treatments and 3 replications was applied in this experiment. Those treatment were: &nbsp;P<sub>0 </sub>= 100% of tapioca; P<sub>1 </sub>= 25% purple sweet potato flour + 75% tapioca; P<sub>2 </sub>= 50% purple sweet potato flour + 50% tapioca; P<sub>3 </sub>= 75% purple sweet potato flour + 25% tapioca; dan P<sub>4 </sub>= 100% purple sweet potato flour. Variable measured were: antioxidant, fat oxidation, fat content and pH. The result showed that treatments have close significant (P&lt;0.01) on antioxidant and fat oxidation, significant (P&lt;0.05) on pH and no significant (P&gt;0.05) on fat content.&nbsp; It can be concluded that insreasing of purple sweet potato flour substitution up to 100%, producing the best chemicals characteristic of Manila duck sausage which indicated by increase of antioxidant, decreasing of fat oxidation, lower fat content and pH of sausage.</p> <p>&nbsp;</p> 2022-02-21T20:12:14+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/2183 The Impact of Covid 19 Pandemic on the Cattle Sales 2022-02-24T21:27:11+00:00 Resolinda Harly resolindasister@gmail.com Sri Mulyani srimulyani2060@gmail.com <p>The Covid-19 pandemic has changed the order of life and affected all sectors of life, including the livestock sub-sector. Minister of Agriculture Syahrul Yasin Limpo (2020) stated that the need for cattle farming in Indonesia reaches 700 thousand tons, while the existing livestock can only meet the needs of 400 thousand tons. This means that cattle farming still has a great opportunity to develop. Based on data, existing cattle farms are dominated by smallholder farms (97.7%). This study aims to see how the condition of smallholder cattle farms during the pandemic in terms of; 1. How is the level of cattle sales during the pandemic, 2. Maintenance system. The research design used in this study was a survey method conducted in the district of 50 cities of Lareh Sago Halaban. Sampling was carried out by purposive random sampling method. The results of research conducted on smallholder cattle farms during the pandemic on sales at the beginning of the pandemic in March-May 2020, are 56% in the following three months June-August 2020 as many as 52% in the third &nbsp;of Sept-Nov 2020 is 96% and at 52% for the month of Dec-Feb 2021. Sales are also influenced by policies taken by the government at the regional level. The cattle rearing system has been 72% intensively carried out by farmers, the availability of forage is still at a sufficient level for a cattle scale of 1-3 heads, but more than that amount if farmers do not have grass land is not sufficient. The cattle business during the pandemic can still run well and can be used as a business opportunity for youth.</p> 2022-02-21T20:21:35+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/2185 The Estimate of Repitability of Performances at Birth and Weaning Age of Duroc Crossbred Sows 2022-02-24T21:27:11+00:00 Yohanes Djego djeghoyohanes@gmail.com Johny Nada Kihe johnynk@staf.undana.ac.id Petrus Kune kunepetrus@gmail.com <p>The aims of this study were to determine the average and standard deviation and to&nbsp; estimate &nbsp;&nbsp;repitability &nbsp;coefficients of production&nbsp; at birth&nbsp; and&nbsp; weaning characters of <em>duroc</em> crossbred sows. The study &nbsp;was carried out in two breeding farms namely the Instalation of Pig Breeding, village of Tarus, Kupang Regency and the Manise Pig Farm, Village of Oetete, Kupang City, East&nbsp; Nusa&nbsp; Tenggara (NTT).&nbsp; &nbsp;Materials used&nbsp; <em>duro</em>c&nbsp; crossbred&nbsp; sows ( 15&nbsp; heads ) which born and weaned piglets &nbsp;during the study periode. &nbsp;All&nbsp; sows&nbsp; was&nbsp; mated artivicialy&nbsp; with&nbsp; boars of&nbsp; <em>duroc</em> crossbred.&nbsp;&nbsp; Variables were&nbsp; liter size, weaning rate, birth weight and weaning&nbsp; weight.&nbsp; Analysis of&nbsp; statistical description was&nbsp; used to determine the&nbsp; average&nbsp; and&nbsp; deviation standard &nbsp;of&nbsp; liter&nbsp; size,&nbsp; weaning&nbsp; rate,&nbsp; birth&nbsp; and&nbsp; weaning&nbsp; weights. Effects&nbsp; between paritas was analysed using&nbsp; t-test&nbsp; and the&nbsp; interclass correlation was used to calculate &nbsp;the&nbsp; coefficient of&nbsp; repitability. &nbsp;Results&nbsp; showed that <em>duroc</em> crossbred sows had the&nbsp; average and &nbsp;deviation standard for&nbsp; the first and second liter size 9.87±1.80 head&nbsp; and &nbsp;10.67±2.58 &nbsp;head; &nbsp;for the first and second&nbsp; birth weight&nbsp; 1.30±0.26 &nbsp;kg and 1.47±0.47 kg, for the first and second weaning&nbsp; weight &nbsp;6.01±0.49 kg&nbsp; and&nbsp; 6.47±0.61 kg&nbsp; .and for the first and second weaning rate 8.20±1.78 head and&nbsp; 8.53±2.23 head; respectively.&nbsp; The average of litter size, birth weight, weaning weight and weaning rate between the first and second &nbsp;parity&nbsp; was no difference (P &gt; 0,05). The&nbsp; coefficients of&nbsp; repeatabitily for&nbsp; characters&nbsp; of&nbsp; liter size, birth weight, weaning weight&nbsp; and&nbsp; weaning&nbsp; rate&nbsp;&nbsp; were&nbsp; 0.48; 0.30;&nbsp; 0.46 and 0,52; respectively.&nbsp;&nbsp; In&nbsp; conclution,&nbsp; the&nbsp; coefficients&nbsp; of repeatabily&nbsp; of litter&nbsp; size, &nbsp;birth weight&nbsp; and weaning&nbsp; weight from duroc&nbsp; crossbred sows were&nbsp; medium&nbsp; and that&nbsp; for weaning rate&nbsp; was high value&nbsp; and the performance of&nbsp; characters between &nbsp;the first&nbsp; and&nbsp; second parity were&nbsp; relatively same.</p> 2022-02-21T21:08:30+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/1290 Supplementation of Threonine and Tryptophan in Feed with Different Crude Protein Levels on Body Dimensions of Native Chickens in the Grower Phase (6 - 14 Weeks) 2022-02-24T21:27:12+00:00 Ori Onesimus Maunaben orimaunaben00@gmail.com Charles V Lisnahan charleslisnahan03@gmail.com Gerson F Bira Gersonbira@yahoo.co.id <p>The purpose of this study is to find out the influence of feeding different levels of protein in feed on the dimensions of the body of the village chicken grower phase (6-14 weeks), to find out the addition of amino acids treonine and tryptophan in feed to the dimensions of the body of the village chicken grower phase (6-14 weeks) and to know the interaction of protein leveling and the addition of amino acids treonine and tryptophan in feed to the dimensions of the body of the village chicken grower phase (6-14 weeks). This research has been conducted in Sasi Subdistrict, Kefamenanu City District, North Central Timor Regency for 8 weeks from October-December 2020. This study used 6 weeks old native chickens as many as 120 heads. The method used in this study is a complete random design of factorial patterns of 2 x 3 i.e. 2 levels of amino acids and 3 levels of coarse protein. Treatment given A1C1 (treonine 0.50% + tryptophan 0.15% + protein 15%), A1C2 (treonine 0.50% + tryptophan 0.15% + protein 17%), A1C3 (treonine 0.50% + tryptophan 0.15% + protein 19%), A2C1 (treonine 0.75% + tryptophan 0.20% + protein 15%), A2C2 (treonine 0.75% + tryptophan 0.20% + protein 17%), A2C3 (treonine 0.75% + tryptophan 0.20% + protein 19%). The variables observed in this study were weight, chest circumference, body length, length of sternum, femur length, tibia length, shank length, shank circumference and finger length. The data obtained was analyzed using variance analysis and multiple distance tests. Statistical analysis showed that crude protein levels had an unreal effect on chest circumference, body length, breastbone length, femur length, tibia length, shank length, shank circumference and finger length. Levels of amino acids (treonine + tryptophan) have a noticeable effect on weight, chest circumference, body length, length of sternum, tibia length, shank length and finger length. There is an interaction between amino acids (treonine + tryptophan) and crude protein levels against chest circumference, femur length, shank circumference and finger length.</p> 2022-02-21T21:36:10+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/1268 Quality of Landrace Semen in Yolk Citrate Cement which Plus Glucose with Different Concentrations 2022-02-24T21:27:12+00:00 Albertus Baku albertusbaku@gmail.com Agustinus A Dethan agungdethan@yahoo.com Paulus Klau Tahuk paulklau@yahoo.co.id <p>The purpose of this study was to determine the effect of using yolk citrate diluent with different concentrations of glucose added on the motility, viability, abnormalities and pH of landrace pig cement.The cement used was fresh cement from a 3 year old Landrace pig stud.This study used an experimental method using a completely randomized design (CRD) with four treatments (P<sub>1</sub> 5%, P<sub>2</sub> 10%, P<sub>3</sub> 15% and P<sub>4</sub> 20%) and four replications so that there were 16 experimental units.The results showed that the concentration of glucose in the yolk citrate diluent was not significantly different (P&gt;0.05) on the motility of spermatozoa with the average value of each treatment being P<sub>1</sub> (65%), P<sub>2</sub> (60%), P<sub>3</sub> (63, 8%) and P<sub>4</sub> (67.5%).The percentage of spermatozoa viability was very significantly different (P&lt;0.01) between treatments, where in treatment P<sub>2</sub> was relatively the same as treatment P3 and P4 but higher than treatment P<sub>1</sub> with the value of each treatment P<sub>1</sub> (83%), P<sub>2</sub> (90.1 %), P<sub>3</sub> (93.5%) and P<sub>4</sub> (91.5%). Percentage of spermatozoa abnormalities resulting from analysis of variance (ANOVA) from each treatment there was a non-significant difference (P&gt;0.05) where the values ​​were P<sub>1</sub> (8.2%), P<sub>2</sub> (9.2%), P<sub>3</sub> (8.1%) and P<sub>4</sub> (9.2%). The pH was significantly different (P&lt;0.05) between treatments, where P<sub>1</sub> treatment was relatively the same as P<sub>2</sub> but higher than P<sub>4</sub> treatment. On the other hand, treatment P<sub>3</sub> was relatively the same as treatment P<sub>1</sub>, P<sub>2</sub> and P<sub>4</sub>, with the values ​​of each treatment being P<sub>1</sub> (8.36), P<sub>2</sub> (7.99), P<sub>3</sub> (7.676) and P<sub>4</sub> (6.83). It can be concluded that the use of different glucose concentrations in the egg yolk citrate diluent with good quality, namely in the P<sub>3</sub> treatment with a glucose concentration of 15%, the average percentage of individual motility was 64%, the percentage of live spermatozoa was 93.5%, the percentage of abnormal spermatozoa was 8.1%. and the average pH of cement is 7.68. It was concluded that the quality semen of Landrace pig could be improved optimally using glucose concentration in egg yolk citrate diluent&nbsp; by 15%.</p> 2022-02-23T07:09:18+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/1098 The Effect of Filteret Sugarcane Juice in Egg Yolk Citrate on Viability and Spermatozoa Abnormality, and pH of Bali Catle Semen 2022-02-24T21:27:12+00:00 Rindiyani Y Tanii rinditanii5@gmail.com Agustinus A Dethan agungdethan@yahoo.com Theresia Ika Purwantiningsih theresiaicha@gmail.com <p>This study aims to determine the effect of the sugarcane juice diluent in egg yolk citrate on viability, spermatozoa abnormality, and pH of Bali bull semen. This study has been carried out in Poultry Housing of Animal Science Study Program, and the Laboratory of the Faculty of Agriculture, University of Timor. Semen is collected from a a bull, ± 4.5 years old, in healthy condition. The method used in this study was a completely randomized design method with 5 treatments and 4 replications. The treatment giving are: T0 (diluent citrate-egg yolk without sugarcane juice); T1 (diluent citrate-egg yolk + 5ml sugarcane juice); T2 (diluent citrate-egg yolk + 10 ml sugarcane juice); T3 (diluent citrate-egg yolk + 15 ml sugarcane juice) and T4 (diluent citrate-yolk + sugar cane juice 20 ml). The variables measured were viability, abnormal spermatozoa, and semen pH of Bali bull. The results showed that T4 treatment with a 20 ml sugarcane juice level showed the best value for spermatozoa viability (92.875%), spermatozoa abnormality (6.375%), and semen pH (6.6). Conclusion: that the level of 20 ml of sugarcane juice in semen diluent can maintain the life of Bali bull spermatozoa.</p> 2022-02-23T07:40:52+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/967 Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures 2022-02-24T21:27:12+00:00 Theresia Ika Purwantiningsih theresiaicha@gmail.com Maria Adlofina B Bria onabria2021@gmail.com Kristoforus W Kia willyamkia10@gmail.com <p>This research was carried out in June 2020 at the Chemistry Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for testing protein and fat levels. This study aims are to determine the protein and fat content of yoghurt made from various types of milk, the protein and fat content of yoghurt made from different amount cultures, and to determine the interaction between the type of milk and the number of yoghurt cultures. Research material in the form of fresh milk, UHT milk, yoghurt cultures. The design used in this study was a completely randomized design (CRD) with a factorial pattern using 2 treatment factors, namely factor A in the form of type of milk, which consisted of: A1 = fresh milk, A2 = UHT milk (Ultra High Temperature) and factor B in the form of culture. yoghurt consisting of: B1 = <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em>, B2 = <em>Lactobacillus acidophilus, Lactobacillus bulgaricus</em>, and <em>Streptococcus thermophilus</em>, B3 = <em>Streptococcus thermophilus, Lactobacillus adhophilus, Lactobacillus bulgaricus, </em>and<em> Bifidobacterium animals</em>. From the two factors above, there were 6 treatment combinations consisting of: A1B1, A1B2, A1B3, A2B1, A2B2, A2B3, each combination consisting of 3 replications so that there were 18 experimental sample units. The results showed that the type of milk and the number of bacterial cultures affected the fat content and protein content of yoghurt and there was an interaction between the type of milk and the number of different cultures on the percentage of fat and protein content of yoghurt produced. types of milk with different culture brands had a significant effect (P&lt;0.05) on the percentage of yoghurt fat content. The results of the follow-up test with Duncan's test showed that the combination of treatment between the type of UHT milk and the culture <em>Lactobacillus bulgaricus</em> had a significant effect (P&lt;0.05) on the percentage of yoghurt protein content in all treatments. It can be concluded that fresh milk has higher protein and fat content than UHT milk. The number of cultures 2 (<em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em>) produced yoghurt with the highest fat content and protein content.</p> <p>&nbsp;</p> 2022-02-23T07:49:00+00:00 ##submission.copyrightStatement## https://jurnal.unimor.ac.id/JTAST/article/view/1330 The Effect Use of Different Binding Materials on Water Holding Capacity, Water Content and Crude Fiber Content of Chicken Nuggets 2022-02-24T21:27:13+00:00 Alfonsus Liquori Taus alfonzotaus@gmail.com Paulus Klau Tahuk paulklau@yahoo.co.id Kristoforus W Kia willyamkia10@gmail.com <p>This study aims to determine the water holding capacity, moisture content and crude fiber content of chicken nuggets made using different types of flour as a binder. This research was conducted at the Laboratory of the Faculty of Animal Husbandry, Nusa Cendana University, Kupang for 1 week. The method used in this study was a completely randomized design (CRD) with 3 treatments and 3 replications. The treatments were P1 (making nuggets with porang flour), P2 (making nuggets with tapioca flour), and P3 (making nuggets with wheat flour). The variables observed in this study included water holding capacity, water content and crude fiber content. The data obtained were analyzed using the Anova test and Duncan's test. The results of the study showed that the water holding capacity of chicken nuggets P1, P2, P3 were 36.956%, 34.621%, 32.756%, respectively. The water content of chicken nuggets was 64.17%, 59.95%, 57.71%, respectively. The crude fiber content of chicken nuggets is 1.387%, 1.169%, and 0.638% respectively. The statistical analysis showed that the treatment had a significant effect on the water holding capacity of chicken nuggets, water content of chicken nuggets and crude fiber content of chicken nuggets (P&lt;0.05). It was concluded that the water content of chicken nuggets made from wheat flour and tapioca was in accordance with SNI, while the production of nuggets made from porang flour exceeded the Indonesian National Standard, but porang flour had the advantage of being able to bind water better.</p> 2022-02-24T00:00:00+00:00 ##submission.copyrightStatement##