scholarly journals 16. The Effect of Indigofera sp. Leaf on the Protein Level of Rabbit Meat (Orictolagus sp)

2018 ◽  
Vol 12 (2) ◽  
pp. 97-102
Author(s):  
Yuza Al Iqwal ◽  
Rastina Rastina ◽  
Abdul Harris ◽  
T. Reza Ferasyi ◽  
Al Azhar ◽  
...  
Keyword(s):  
Protein Content ◽  
Protein Level ◽  
Mean Value ◽  
Control Group ◽  
Randomized Design ◽  
Commercial Feed ◽  
Increase Protein Content ◽  
Kjeldahl Method ◽  
Ad Libitum ◽  
Rabbit Meat

This study aimed to determine the effect of Indigofera sp. leaf to increase protein content of rabbit meat (Origtolagus sp). This study used a complete randomized design, consisted of 3 treatments and 3 replications. The samples were nine local male rabbits aged two months. P0 was control group which was given commercial feed, P1 was given 80% commercial feed and 20% Indigofera sp. pellet leaf, and P2 was given 70% commercial feed and 30%  Indigofera sp. pellet leaf. The feeding and drinking was conducted at 07:00 to 08:00 am and at 04:00 to 05:00 pm ad libitum. Protein content was measured using Kjeldahl method after eight weeks of treatments. The data was analyzed using Analysis of Variance (ANOVA) with SPSS v16.0 for Windows. The results showed that mean value (±SD) of meat protein for P0, P1 and P2 were 18.79+0.81%, 19.40+0.33% and 20.88+0.74%, respectively. We can conclude that the leaves of Indigofera sp. was highly significant (P0,01) in increasing protein level of rabbit meat at a concentration of 30%.

scholarly journals 17. Effect of Fermented Moringa leaf (Moringa oleifera) powder in Feed To Increase Broiler Carcass Weight

2018 ◽  
Vol 12 (2) ◽  
pp. 103-109
Author(s):  
Feri Hardiansah Manihuruk ◽  
Ismail Ismail ◽  
Rastina Rastina ◽  
Razali Razali ◽  
Mustafa Sabri ◽  
...  
Keyword(s):  
Moringa Oleifera ◽  
Animal Feed ◽  
Mean Value ◽  
Carcass Weight ◽  
Research Centre ◽  
Control Group ◽  
Randomized Design ◽  
Commercial Feed ◽  
Before And After ◽  
Chemical Content

This study aimed to determine the effect of fermented kelor leaves (Moringa oleifera) flour as additive in animal feed to increase the weight of boiler carcass. The samples used were 28 DOC strain Cobb CP-707 aged 1 day. This study was conducted using one way pattern complete randomized design with 4 treatments and 7 replications. Control group (P0) was fed with commercial feed; P1 was given 5% fermented kelor leaves flour;  P2 was given 7,5% fermented kelor leaves flour; and P3 was given 10% concentration of fermented kelor leaves flour. Feed replacement was conducted on 08.00 am and 5.00 pm everyday, and water was given ad libitum. Chemical content of flour before and after fermented was analyzed at Research Centre of Biotechnology and Biological Resources, IPB. Body weight measurement was carried out at Veterinary Public Health Laboratorium. Data were analyzed using ANOVA with SPSS 16.0. Mean value (±SD) of carcass weight for P0, P1, P2, and P3 were 938,71±180,83, 1011,86±101,64, 1010,71±126,69, and 907,43±190,35, respectively. This study showed that adddition of fermented kelor leaves flour for 21 days did not affect (P0,05) the weight of broilers carcass.

scholarly journals ADDITION OF WHITE SHRIMP (Penaeus merguiensis) HEAD EXTRACT TO INCREASE PROTEIN CONTENT IN SHRIMP STICKS

2016 ◽  
Vol 2 (1) ◽  
pp. 15-21
Author(s):  
Rabiatul Adawyah
Keyword(s):  
Treatment Group ◽  
Protein Content ◽  
White Shrimp ◽  
Control Group ◽  
Treatment Groups ◽  
Randomized Design ◽  
Increase Protein Content ◽  
Shrimp Head ◽  
The One ◽  
Shrimp Heads

The objective of this study was to obtain a proper ratio between the volume of water and the weight of shrimp heads in order to increase the protein content in shrimp sticks. The design used in the study was a completely randomized design (CRD) with treatment groups of 1:1, 1:2, and a control group without the addition of shrimp head extract. Water content, protein content, ash content and organoleptic test were the parameters measured. The results of the study show that the addition of white shrimp head extract in the treatment group with a 1: 1 ratio produced shrimp sticks with a protein content of 12.22%; in the treatment group with a 1: 2 ratio 13.44%; and in the control group without the addition of shrimp head extract only 5.54%. The addition of shrimp head extract also produced more preferred flavor compared to the one without the addition of the extract.

scholarly journals Effect of diet composition on pregnancy outcome in overnourished rapidly growing adolescent sheep

2006 ◽  
Vol 96 (6) ◽  
pp. 1060-1068 ◽  
Author(s):  
Jacqueline M. Wallace ◽  
John S. Milne ◽  
Dale A. Redmer ◽  
Raymond P. Aitken
Keyword(s):  
Birth Weight ◽  
Protein Content ◽  
Pregnancy Outcome ◽  
Protein Level ◽  
Crude Protein ◽  
Maternal Plasma ◽  
Premature Delivery ◽  
Control Group ◽  
Crude Protein Content ◽  
Ad Libitum

When pregnant adolescent sheep are overnourished to promote maternal growth during pregnancy, growth of the placenta is impaired and results in the premature delivery of low birth weight lambs relative to control-fed adolescents of equivalent age. These effects have been achieved by feeding two levels of the same complete diet. The present study evaluated the role of protein in pregnancy outcome in our adolescent sheep paradigm. Adolescent ewes were implanted with single embryos on day 4 post-oestrus. Thereafter ewes were offered ad libitum an isoenergetic diet (11·4 MJ metabolisable energy/kg DM) containing either 12 % (basic, B) or 17 % (extra, E) crude protein. At day 75 of gestation, half the pregnant ewes on each protein level were switched to yield four groups, BB, EE, BE and EB protein. A further optimally nourished control group received a moderate quantity of a ration (14 % crude protein) designed to provide 100 % of the estimated energy and protein requirement of the adolescent sheep according to stage of pregnancy. Pregnancy outcome was determined at term. Feed intakes were independent of protein level in the four groups of ewes fed ad libitum and were higher (P < 0·001) than in the control group throughout. Maternal plasma urea concentrations reflected the current crude protein content of the diet offered and were elevated in the 17 % compared with 12 % protein groups (P < 0·001). Within groups fed ad libitum, maternal plasma insulin, glucose, NEFA and homocysteine concentrations were largely independent of protein level. Gestation length, placental weight, lamb birth weight and initial colostrum yield were reduced (P < 0·05) in all groups fed ad libitum relative to the optimally nourished control group. Similarly, total colostrum IgG, butterfat, lactose and crude protein content at parturition were attenuated in the ad libitum compared with the control groups. However, within ad libitum groups pregnancy outcome parameters were largely unaffected by level or timing of exposure to high protein intakes. The data imply that it is high-energy intakes that are the primary cause of impaired placental development and adverse pregnancy outcome in rapidly growing adolescent sheep.

Pengaruh Penggunaan Limbah Feses Sapi Dan Probiotik Sebagai Bahan Pakan PeletTerhadap Kandungan Protein Ikan Nila

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Munadia Munadia
Keyword(s):  
Water Quality ◽  
Protein Content ◽  
Pond Water ◽  
Research Station ◽  
Highest Weight ◽  
Randomized Design ◽  
Commercial Feed ◽  
The Cost ◽  
Pellet Feed

Penelitian tentang pengaruh pengunaan limbah feses sapi dan probiotik sebagai bahan pakan pembuatan pelet terhadap kandungan protein ikan nila telah dilakukan Penelitian dilaksanakan di Station Riset II (dua) Ie Seum, UPT. University Farm, Universitas Syiah Kuala, Aceh Besar. Mulai tanggal 22 Mei sampai 14 Agustus 2016. Tujuan penelitian ini untuk memanfaatkan limbah feses sapi sebagai bahan pakan alternatif pengganti pakan komersil, agar mengurangi biaya pakan dalam budidaya ikan nila sehingga nilai gizi nya meningkat. Penelitian berlangsung selama 90 hari  menggunakan 4 keramba setiap keramba 100 ekor ikan nila. Perlakuan pakan adalah perbedaan persentase substitusi pakan pelet organik dengan ransum komersil yaitu substitusi  pakan pelet organik 0% (P0), substitusi pakan pelet organik 10% (P1), substitusi pakan pelet organik 20% (P2), dan substitusi pakan pelet organik 30% (P3). Parameter yang diamati adalah berat badan akhir, kandungan protein daging ikan dan kualitas air kolam. Rancangan yang digunakan adalah  Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Hasil penelitian menunjukkan bahwa substitusi pakan pelet organik dengan ransum komersil berpengaruh sangat nyata (P0,01) terhadap berat badan, namun tidak berpengaruh nyata (P0,05) terhadap kandungan protein dan kualitas air.  Pertambahan berat badan tertinggi diperoleh pada pemberian substitusi pakan pelet organik sebanyak 10%, yaitu menghasilkan berat badan akhir 24,43 gram dengan kandungan protein 15,31%.  Kualitas air kolam memenuhi standar yaitu suhu 30 ˚C dan pH 7.Effect of Waste Cattle Feces And Probiotics as Material Pellets on Tilapia Nutritional ContentThe research on the use of cow’s feces waste and probiotics as feed ingredients material of pellet making on protein content of Tilapia has been done. The research was conducted at Universitty Farm Research Station II (two) Ie Seum, Universitas Syiah Kuala, Aceh Besar. The begining of research from May 22 to August 14, 2016. The purpose of this study is to utilize the waste of cow's feces as an alternative feed material, replacement of commercial feed, in order to reduce the cost of feed in the growth of Tilapia. The study carried out for 90 days using 4 keramba and consinst of 100 Tilapias. The treatment is a  different percentage of organic  feed substitution with commercial feed. Each, the organic feed subsitussion of organic pellet 0, 10, 20, and 30%. Varialle measured ie: final wish, protein content of Tilapia flesh and pond water quality. The design used was Completely Randomized Design (RAL) consisting of 4 treatments and 4 replications. The results showed that the substitution of organic pellet feed with commercial ration had significant effect (P 0,01) on body weight, but no significant effect (P 0,05) on protein contain  and water quality. The highest weight gain was obtained in 10% organic pellet feeding substitution, which resulted in a final weight of 24.43 grams with a protein content of 15.31%. The quality of pond water was meets the standard temperature of 30 ˚C and pH 7.

scholarly journals Effects of intensity and duration of quantitative restriction of feed on broiler performance

2017 ◽  
Vol 65 (2) ◽  
pp. 83 ◽  
Author(s):  
H. JAHANPOUR ◽  
A. SEIDAVI ◽  
A. A. QOTBI
Keyword(s):  
Experimental Period ◽  
Control Group ◽  
Broiler Chicks ◽  
Broiler Performance ◽  
Total Period ◽  
Randomized Design ◽  
Before And After ◽  
Restriction Method ◽  
Ad Libitum ◽  
Experimental Treatments

This study was carried out to evaluate the effects of physical feed restriction method with different intensity and duration on broiler performance. One hundred and fifty Ross-breed 308 male broiler chicks in a completely randomized design were divided into five experimental treatments. The treatments included physical limitations by 25% or 50% of recommended amount on feed of broilers in two periods of 7 or 14 days. One control group was used fed ad libitum. Each limitation’s severity level was applied in τηρεε replications of 10 birds. All experimental treatments before and after the limitation period until slaughter (day 42) were fed ad libitum. The results showed that in total period broilers under the physical limitation of feed had significantly lower feed intake than controls (P < 0.05). In this research, methods and levels of physical restriction intensity and duration of feed had no significant effect on body weight for the whole experimental period. Methods and levels of food restriction severity and duration had significant effect on feed efficiency (P < 0.05).

scholarly journals PENGARUH SUBSTITUSI BUAH SUKUN (ARTOCARPUS COMMUNIS) DAN KACANG HIJAU (VIGNA RADIATA) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN FLAKES

2017 ◽  
Vol 11 (1) ◽  
pp. 77
Author(s):  
Alzha Adila Harisina ◽  
Annis Catur Adi ◽  
Farapti Farapti
Keyword(s):  
Statistical Analysis ◽  
Protein Content ◽  
Mean Value ◽  
Supplementary Feeding ◽  
Acceptance Test ◽  
School Students ◽  
Chi Square ◽  
Carbohydrate Source ◽  
Randomized Design ◽  
Chi Square Test

Breadfruit is staple food of carbohydrate source alternative, while the mung beans is source of vegetable protein that potential to be processed as fl akes for supplementary feeding of schoolchild. This research aims to determine the effect of breadfruit and mung beans substitution toward the acceptance and protein content, as well as determine the best formula to produce a quality fl akes. Type of research is true experimental design with completely randomized design with 3 times replicating. Untrained panelists were used 34 2nd elementary school students. Product acceptance was tested using statistical analysis Chi square (α ≤ 0.005). The result of product acceptance test shown the most preferred panelist is fl akes F1 (breadfruit 50g, mung beans 50 g, and tapioca fl our 50 g) which have mean value of the highest rank in the aroma characteristic (87.00), texture (95.00) and taste (89.50), while the color values meanrank (77.5) under the color of the basic formula (83.5). F1 has 9.8 g protein content per serving. Statistical analysis of acceptance differences using chi square test on the assessment of the color, aroma, texture and fl avor showed signifi cant differences (α ≤ 0.05) on each characteristic between F0 to F2, F0 to F3, F1 with F2 and F1 to F3, whereas there wasno signifi cant difference (α ≥ 0.05) for the acceptance of color, aroma, texture and fl avor fl akes F0 to F1 and F2 to F3. The best composition, acceptability, and nutritional value was found in F1 (breadfruit 50 g, mung beans 50 g, and tapioca fl our 50 g) and can be used as alternative of supplementary feeding for school students.Keywords: Breadfruit, acceptance, fl akes, mung beans, protein

scholarly journals PENGARUH PEMBERIAN EKSTRAK KULIT BATANG JALOH (Salix tetrasperma Roxb) DAN SERBUK DAUN SINGKONG (Manihot esculenta Crantz) TERHADAP PERTAMBAHAN BOBOT BADAN AYAM BROILER (Effect of Willow (Salix tetrasperma Roxb) Bark Extract and Cassava (Manihot esculenta Crantz) Leaf Powder Supplementation on Weight Gain of Broiler Chickens)

2016 ◽  
Vol 10 (1) ◽  
pp. 51 ◽  
Author(s):  
Hanum Harfinda ◽  
Rinidar Rinidar ◽  
T. Armansyah ◽  
Sugito Sugito ◽  
Mustafa Sabri ◽  
...  
Keyword(s):  
Weight Gain ◽  
Manihot Esculenta ◽  
Broiler Chickens ◽  
Bark Extract ◽  
Control Group ◽  
Manihot Esculenta Crantz ◽  
Randomized Design ◽  
Commercial Feed ◽  
Leaf Powder ◽  
Willow Bark

This study’s purpose is to determine the effect of supplementation of willow bark extract (1000 mg/L) in drinking water and 15% cassava leaf powder in feed on broiler weight gain. This study was designed using completely randomized design (CRD) in which 20 broiler chickens were divided into four treatment groups with five broiler per each treatment. Control group (P0) was only given commercial feed, P1 (commercial feed + cassava leaf powder), P2 (commercial feed + willow bark extract), and P3 (commercial feed + cassava leaf powder and willow bark extract). Data were analyzed using analysis of variance and followed by Duncan test. The results showed that P2 significantly different (P<0.01) compare to P0 and P3, and different (P>0.05) from P1. Group P1 was different (P<0.05) from group P3, but P3 showed no significant different (P>0.05) to P0 on weight gain. whereas feed intake was similar among treatments, however food conversion was differ among treatments. In conclusion, combination of willow bark extract and cassava leaf powder could not increase broiler chickens weight gain.

LONG TIME CURRING PROCESS ONLY SKIN FISH TENGGIRI (Scomberomorus commersonii) AS RAW MATERIALS

2017 ◽  
Vol 7 (1) ◽  
pp. 83
Author(s):  
Purnomo Purnomo ◽  
Juhana Suhanda
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Raw Materials ◽  
Scientific Information ◽  
Mean Value ◽  
Waste Utilization ◽  
Time Length ◽  
Spanish Mackerel ◽  
Randomized Design ◽  
Long Time

Skin of narrow - barred Spanish mackerel has not been maximally utilized. It is alternatively used as chips. It has good taste obtained from immersion the fish skin into herbs and spices. The objective of the study was to find the optimum time length of immersing the mackerel’s skin into the spices. This study is expected to be able to produce the desired chip product, diversify the processed fish products, create new household industry, and provide scientific information on environmental friendly waste utilization. The ingredients needed in chip processing of the mackerel chips were garlic, tamarind, lime, coriander, salt, and ginger. The study used a Complete Randomized Design with 4 treatments each of which with 3 replications, and the testing parameters were color, aroma, taste, and texture.Results showed that the lowest water content occurred in treatment A, 11.10 %, and the highest in treatment C, 13.26 %, while the lowest protein was found in treatment A, 24.50 %, and the highest in treatment  D, 61.25%. Water content was statistically significantly different and protein content was highly significantly different among treatments. The organoleptic test found that the lowest mean value occurred in treatment A, 5.046, and the highest in treatment B, 5.294. The sensory test gave significant effect only on the taste. This difference indicates that the immersion time length of the treatments could also impact on water content or protein content

scholarly journals PENGARUH KONSENTRASI GARAM TERHADAP UJI ORGANOLEPTIK KIMIA KEONG KOWOE (Pila ampullacea) PINDANG SELAMA PENYIMPANAN

2019 ◽  
Vol 2 (2) ◽  
pp. 189
Author(s):  
Eko Bramatya ◽  
Mohamad Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Salt Concentration ◽  
Storage Time ◽  
Mean Value ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Design ◽  
And Storage

ABSTRACT          The aims of this study was to determine the effect of salt concentration on the organoleptic test of the chemical snail kowoe (pila ampullacea) pindang during storage. This research was conducted at the Laboratory of Fisheries Technology Department of the Faculty of Fisheries and Marine Sciences, University of  Halu Oleo (UHO). This study used a completely randomized design (CRD) consisting of salting with a concentration of 8%, salting with a concentration of 19%, and salting with a concentration of 27% with three replications. Based on the results of the study on the effect of salt concentration showed that the highest taste value at treatment N1 was 6 (quite like), the highest water content in treatment N3 was 82.60%, ash content at N3 treatment was 7.19%, protein content in treatment N1 was 14.30%, fat content at N1 treatment was 1.18% and carbohydrate content in N3 treatment was 6.53%, the effect of storage time showed that the highest water content in treatment T1 was 79.03%, ash content in T3 treatment was 6.39%, protein content in treatment T1 was 12.35% , fat content in treatment T1 was 0.93% and carbohydrate content in treatment T1 was 5.79% and the interaction of salt concentration and storage time showed that the mean value of appearance, smell, taste and texture was obtained the highest value in a row ie at N1T1 treatment of 5 (enough likes), N1T1 treatment is 5 (quite like), N1T2 treatment is 7 (likes), N1T1 treatment is 5 (likes), as long as n the water content, ash, protein, fat and carbohydrate obtained the highest levels in a row namely at N3T1 treatment of 83.34%, N3T3 treatment at 7.23%, N1T1 treatment at 14.44%, at N1T1 treatment at 1.18% and N3T1 treatment at 6.87%. Keywords: Kowoe Snail, Salting, Proximate, Organoleptic ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap uji organoleptik kimia keong kowoe (Pila ampullacea) pindang selama penyimpanan. Penelitian ini dilaksanakan di Laboratorium Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan UniversitasHalu Oleo (UHO).Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri penggaraman dengan konsentrasi 8%, penggaraman dengan konsentrasi 19%, dan penggaraman dengan konsentrasi 27% dengan tiga kali ulangan. Berdasarkan hasil penelitian terhadap pengaruh konsentrasi garam menunjukkan bahwa nilai rasa tertinggi pada perlakuan N1 sebesar 6 (cukup suka), kadar air tertinggi pada perlakuan N3 sebesar 82.60%, kadar abu pada perlakuan N3 sebesar 7.19%, kadar protein pada perlakuan N1 sebesar 14.30%, kadar lemak pada perlakuan N1 sebesar 1.18% dan kadar karbohidrat pada perlakuan N3 sebesar 6.53%, pengaruh lama penyimpanan menunjukkan bahwa kadar air tertinggi pada perlakuan T1 sebesar 79.03%, kadar abu pada perlakuan T3 sebesar 6.39%, kadar protein pada perlakuan T1 sebesar 12.35%, kadar lemak pada perlakuan T1 sebesar 0.93% dan  kadar karbohidrat  pada perlakuan T1 sebesar 5.79% dan interaksi konsentrasi garam dan lama penyimpanan menunjukkan bahwa rerata nilai rupa, bau, rasa dan tekstur diperoleh nilai tertinggi berturut-turut yakni pada perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T2 sebesar 7(suka), perlakuan N1T1 sebesar 5 (cukup suka), sedangkan kadar air, abu, protein, lemak dan karbohidrat diperoleh kadar tertinggi berturut-turut yakni  pada perlakuan N3T1 sebesar 83.34%, perlakuan N3T3 sebesar 7.23%, perlakuan N1T1 sebesar 14.44%, pada perlakuan N1T1 sebesar 1.18% dan perlakuan N3T1 sebesar 6.87%.Kata kunci: Keong Kowoe, Penggaraman, Proksimat, Organoleptik

scholarly journals Kualitas kimia dan organoleptik nugget ikan gabus melalui penambahan tepung kacang merah

2021 ◽  
Vol 2 (1) ◽  
pp. 11
Author(s):  
Leni Anggraini ◽  
Andriani Andriani
Keyword(s):  
Protein Content ◽  
Univariate Analysis ◽  
Fiber Content ◽  
Chemical Test ◽  
Crude Fiber Content ◽  
Low Protein ◽  
Bean Flour ◽  
Randomized Design ◽  
Increase Protein Content ◽  
Red Bean

Background: The addition of red bean flour is an alternative to increase protein content. Red bean nuggets also still have low protein content, it is necessary to add protein from animal sources. One of the high protein fish is snakehead fish which reaches 25.1% while 6.224% of the protein is in the form of albumin in synergy with the mineral Zn.Objective: The research objective was to measure the effect of adding red bean flour to the organoleptic test (color, texture, aroma, taste) of snakehead fish nuggets.Methods: Experimental research with a completely randomized design (CRD). Organoleptic tests at the Food Technology Laboratory of the Aceh Health Polytechnic Nutrition Department and chemical tests at the Food Analysis Laboratory of the Faculty of Agriculture, Syiah Kuala University and the Syah Kuala University Integrated Laboratory in March 2019, descriptive univariate analysis including frequency and percentage distribution, bivariate test with ANOVA test and Duncan's continued test.Results: The results of the analysis of variance (ANOVA) showed that the addition of red bean flour had a significant effect on organoleptic snakehead fish nuggets (p <0.05). Chemical test results, the highest protein content in treatment 50 grams (FA) = 11.93, the highest crude fiber content in treatment 50 grams (FA) = 2.52, the highest crude fat content in treatment 75 grams (FB) = 15.63, the highest ash content in treatment 100 grams (FC) = 2.04, the highest water content in treatment 50 grams (FA) = 45.63 and the highest carbohydrate content in treatment 50 grams (FC) = 32.05.Conclusion: The addition of red bean flour had a significant effect on the organoleptic snakehead fish nuggets. The highest levels of protein and carbohydrates and fiber content in snakehead fish nuggets was higher in the 50 gram (FA).

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