Journal of Tropical Animal Science and Technology

The Effect of Black Kabesak (Acacia nilotica) Pods Supplementation Levels on Nursing Behavior of Ongole Female Culled Cows Fed Banana Stem, Rice Straw and Rice Bran as a Basal Diet

Imanuel Benu — 2023-07-31

The purpose of this study was to evaluate the effect the effect of black kabesak (Acacia nilotica) pods supplementation levels on nursing behaviors of culled female Ongole cows fed banana stem, rice straw and rice bran as a basal diet. Three 8-9-year-old culled female Ongole cows (initial live weight 194-210.5 kg) were used in this study following a 3 x 3 Latin Square Design (LSD). The treatments were a basal diet and supplementation of A. nilotica 0% (P0), 0.5% (P0.5) and 1% (P1) of body weight, respectively. The variables observed were nursing behaviors which included length of nursing in the morning, noon and afternoon; milk consumption in the morning, noon and afternoon; total nursing length; and milk production. Data obtained from this study were analyzed using analysis of variance (ANOVA) of SPSS 23. The results showed that there were no different between treatments on nursing behaviors of culled female Ongole cows. It is concluded that supplementation of A. nilotica pods up to 1% of body weight could be used to feed culled female Ongole cows during nursing.

The Effect of Addition of Garlic and Lemongrass on Media for the Preparation of Salted Chicken Eggs on Organoleptic Test

Diah Reni Asih — 2023-07-31

The objective of this research was to observe organoleptic quality of salted egg with garlic and lemongrass addition. The materials used in this study were 40 eggs, water, garlic, lemongrass and krasak salt (table salt). This study used a completely randomized design (CRD) with 3 treatments and 3 replications, namely P0 = Control, P1 = Addition of garlic and lemongrass 15%, and P2 = Addition of garlic and lemongrass 30%. The parameters observed this study were the organoleptic values of color, taste and texture. Data were analyzed using ANOVA, if significantly different then continued with Duncan's test. The results of the study adding garlic and lemongrass had a significant effect on organoleptic values (taste and texture). The average value of the organoleptic test for salted chicken eggs is color 4.3-4.53; taste 3.93-4.83 and texture 3.40-4.43. Based on these results it can be concluded that the best results on organoleptic values (color, taste and texture) are P2 (30%). It is suggested to further researchers to conduct further research to find out the shelf life of salted eggs for commercialization in the community.

The SWOT Analysis of Kampung Chicken Livestock Business Development in East Lampung District (Case Study in Way Jepara District)

Novia Ambar Sari — 2023-07-31

This study aims to find out how the potential for developing free-range chicken rearing in Braja Dewa Village is. The research was conducted in Way Jepara District, East Lampung. The research was conducted in Way Jepara District, East Lampung. In this study using a survey method. The number of samples is 20 respondents, the population can be considered homogeneous because it has relatively the same characteristics or traits among one another. The research was conducted April-May 2023. The data obtained for the formulation of alternative strategies, namely qualitative and quantitative data which will be processed and analyzed using the SWOT analysis method to determine both potential and development in free-range chicken farming activities. The results of the study with SWOT analysis are that the potential in the strategy for developing free-range chicken farming run by the people of Braja Dewa Village, Way Jepara District, East Lampung Regency is strongly influenced by external factors, namely the highest opportunity is high market demand for free-range chicken meat. While internal factors, the highest strength is the high selling price of free-range chicken. This means that the internal position of free-range chicken farming business development has a strong position in terms of strengths and weaknesses.

Utilization of chicken manure as organic fertilizer to increase growth and production Elephant grass (Pennisetum purpureum)

Gomera Bouk — 2023-08-04

This study aims to determine the level of growth and production of Pennisetum purpureum which is given organic fertilizer based on chicken manure with different proportions. This research was carried out on land belonging to the Independent Farmers group in Leosama village, Kakuluk Mesak sub-district, Belu Regency, East Nusa Tenggara, which started from March to June 2022. This research was carried out using the experimental method with a Randomized Block Design (RDB) consisting of 4 treatments and 4 replications so that there are 16 experimental plots in total. The treatments tested consisted of: K) Control (without chicken manure); PA) Pennisetum purpureum is given organic fertilizer made from 25% chicken manure; PB) Pennisetum purpureum is given organic fertilizer made from 50% chicken manure; and PC) Pennisetum purpureum fertilized with organic fertilizer made from 75% chicken manure. The results showed that the application of organic fertilizers made from chicken manure had a very significant effect (p<0.01) on the growth of plant height, number of leaves and leaf length as well as the fresh weight and dry weight of Pennisetum purpureum plants. The conclusion of this study is the use of organic fertilizers made from chicken manure up to 75% is the best in increasing the growth and production of Pennisetum

Growth Performance of Native Hen at the Grower Phase (Aged 6-12 weeks) After Supplemented Arginine-Lysine in Low-Protein Fed

Onsalina Kemba — 2023-09-04

This study aims to determine the growth performance of female Native chickens at the grower phase (6-12 Weeks) after being given arginine-lysine in low protein feed. This research was carried out from May to August 2022 at the Kampung Chicken Housing, Sion Women's Farmer Group, Sasi Village, Kefamenanu. The material used is 80 Native chickens aged 6-12 weeks with an average body weight of 400 g. The research method used is a complete randomized design. Chickens were randomly placed for 5 treatments and 4 replications, each replication consisted of 4 bird. The treatment given was P0 (control feed + 0.60% arginine + 0.52% lysine + 18% CP); P1 (control feed + 0.70% arginine + 0.61% lysine + 17% CP); P2 (control feed + 0.80% arginine + 0.70% lysine + 16% CP); P3 (control feed + 0.90% arginine + 0.79% lysine +15% CP); P4 (control feed + 1.00% arginine + 0.88% lysine + 14% CP). Variables observed were body weight gain, feed intake and feed conversion ratio. Data analysis using variance analysis and Duncan test. The results showed that the average body weight gain at treatments P0, P1, P2, P3 and P4 were 71.67±3.75; 84.69±3.55; 105.63±3.71; 105.46±7.15; and 94.38±3.50 g/bird/week, respectively. Feed intake were 277.41±15.95; 324.98±13.20; 401.13±15.10; 397.19±30.00; and 363.30±12.06 g/bird/week. Feed conversion ratio were 3.87±0.02; 3.84±0.01; 3.80±0.02; 3.77±0.03; and 3.85±0.01. Analysis of variance showed that the treatment had a significant effect on body weight gain, feed intake and feed conversion ratio of female Native chickens at the grower phase (P<0.05). It was concluded that the use of the arginine-lysine increases body weight gain, feed intake and decreases feed conversion ratio of female Native chickens at the grower phase (6 – 12 weeks). The level of 0.80-0.90% arginine + 0.70-0.79% lysine can streamline the use of feed crude protein by 2-3% from 18% to 15-16% and provide maximum results on the performance of female Native chickens at the grower phase.

The Characteristics of Organoleptic and pH Value of Beef Se’i Treated by Lime, Kaffir Lime, and Lemon Juice

Gemini E.M Malelak — 2023-09-13

The aim of this study was to determine the organoleptics characteristics and pH of beef se'i which was given lime, kaffir lime and lemon juice. The study used a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were (TJ= se'i without orange juice, JN= se’i given lime juice, JP= se’i given kaffir lime juice, JL= se’i given lemon juice). The parameters measured were aroma, color, taste, tenderness and pH value. The statistical analysis results showed that the treatment had a significant effect (P<0.05) on taste. Se’i given citrus juices had a better taste compare to cntrol, however kaffir lime or lemon juice gave better taste compared to lime juice. In conclussion, using lime, kaffir lime or lemon juice cold enhance beef se’i taste.

Quality Chemicals, Microbiology and Antiodants of Ongole Beef Culled Se’i Using Lime Orange Juice, Kaffir Lime and Lemon Juice

Gemini E. M. Malelak — 2023-09-15

This study aims to determine the effect of the use of lime juice, kaffir lime juice and lemon on the chemical, microbiological and antioxidant qualities of se’i. The design used was Completely Randomized Design (CRD) with 4 treatments and replications.The treatment consisted of TJ = without citrus juice, JN = used of 3% lime juice, JP used of 3% kaffir lime juice/juice, JL used of 3% lemon juice. The variables studied included water content, protein content, fat content, total bacteria and Antioxidant. The results of statistical analysis showed that treatment had no significant effect (P>0.05) on water content, protein, fat, and antioxidants but close significant (P<0,01) on bacterial count had a very seriesof with the same water, protein, fat and antioxidant content but can reduce the number of bacteria, and the best treatment is using lemons (P3).