PENGGUNAAN TEPUNG PUCUK INDIGOFERA ZOLLINGERIANA SEBAGAI PENGGANTI BUNGKIL KEDELAI DALAM RANSUM DAN PENGARUHNYA TERHADAP KESEHATAN AYAM BROILER

This research aimed to see the potential ofIndigofera Zollingeriana top leaf meal as substitution of soybean meal in the diets and its effect on the health of broiler chickens. The experiment used 160 day old broiler chicken (Cobb strain). The experimen­tal chicken were provided dietary treatments when they were 15-days old (initial body weight of 460.5±1.56 g/bird) and terminated on day 35. A completely randomized design (CRD) with four treat­ments and four replications and ten birds in each replication was used in this experiment. Dietary treatments were: R1= diet containing 20% soybean meal without I. zollingeriana top leaf meal ; R2= diet containing 16% soybean meal and 5.9% Indigofera Zollingeriana top leaf meal (substitute 20% soybean meal protein with Indigofera Zollingeriana top leaf meal) ; R3= diet containing 12% soybean meal and 11.8% Indigofera Zollingeriana top leaf meal (substitute 40% soybean meal protein with Indigofera Zollingeriana top leaf meal); R4= diet containing 8% soybean meal and 17.74% Indigofera Zollingeriana top leaf meal (substitute 20% soybean meal protein with Indigofera Zollingeriana top leaf meal).Variable measured was blood profile (red blood cell, hemoglobin, hematocryte, white blood cell, and differensiasi leucocyte). The result showed that usage Indigofera Zollingeriana top leaf meal in the diets did not affect blood profile of broiler chickens. The conclusion of this study wasIndigofera Zollingeriana top leaf meal can be use up to 17.74% to substitute 60% soybean meal protei

Performance of Broilers and Native Chickens Fed with Unfermented and Fermented Arenga Waste

The objectives of this research were to study the performances of broilers and native chicken given arenga waste (APAF) fermentation by Saccaromyces cerevisiae and arenga waste unfermentation (APA) in the ration. Sixty day-old chicks of broiler Arbor Acres strain and sixty native chicken were divided into four dietary treatments and three replications (10 birds/replicate). Design of this experiment was completely randomized design factorial 2x2, with factor A was feeding (A1 = arenga waste unfermentation, A2 = arenga waste fermentation), and factor B was chickens type (B1=native chicken, B2=broilers). The variables observed were: daily weight gain, feed consumption, and feed conversion. The results showed that the performances of the broiler given fed with unfermented and fermented arenga waste showing no significant differences between all treatments.  The results showed that there is an interaction between feeding and chicken type was no significant differences (P>0.05). Conclusion from this research of using fermented and unfermented arenga waste until level of 2.5% in ration showed no significant differences in the performance

Pengaruh Tepung Daun Kipait (Tithonia diversifolia) dalam Pakan terhadap Performa, Persentase Karkas, Lemak Abdominal, dan Giblet Broiler

ABSTRAK. Tujuan penelitian ini untuk melihat pengaruh penggunaan tepung daun kipait (Tithonia diversifolia) (TDTD) terhadap performa, persentase karkas, persentase lemak abdominal, dan bobot relatif giblet. Penelitian menggunakan 200 ekor Day Old Chick (DOC) Strain CP 707 dengan rata-rata bobot badan adalah 106,03±11,99 g/ekor. Pakan perlakuan disusun berdasarkan standar kebutuhan nutrisi broiler periode starter dan grower dan diberikan mulai umur 7 hari sampai 35 hari. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan dan empat ulangan, setiap ulangan terdiri atas 10 ekor broiler. Perlakuan dalam penelitian adalah sebagai berikut: P1: Pakan kontrol (0% TDTD); P2: Pakan mengandung 4% TDTD; P3: Pakan mengandung 6% TDTD; P4: pakan mengandung 8% TDTD; dan P5: pakan mengandung 10% TDTD. Peubah yang diukur adalah performa broiler (konsumsi pakan (g/ekor); pertambahan bobot badan (g/ekor); konversi pakan); persentase karkas, persentase lemak abdominal, bobot relatif giblet. Hasil analisis sidik ragam menunjukkan bahwa penggunaan TDTD dalam pakan signifikan (P0,05) memengaruhi konsumsi pakan namun tidak signifikan (P0,05) memengaruhi pertambahan bobot badan, konversi, persentase karkas, persentase lemak abdominal dan giblet. Kesimpulan penelitian adalah TDTD dapat digunakan di dalam pakan sebanyak 4% tanpa memengaruhi performa broiler (konsumsi pakan, pertambahan bobot badan dan konversi pakan). Kemudian penggunaan sampai 10% dapat menurunkan persentase lemak abdominal dan peningkatan persentase karkas. (Effect of feeding Mexican sunflower (Tithonia diversifolia) leaf meal on performance, carcass percentage, abdominal fat, and giblet of broilers) ABSTRACT. The research aimed to see the influence of the used of Mexican sunflower (Tithonia diversifolia) leaf meal (TDLM) on the performance, the percentage of carcasses, the percentage of abdominal fat and the relative weight of giblets. The experiment used 200 day old chick (CP 707) with an average body weight of 106.03 ± 11.99 g/bird.. The treatment diet were arranged according to the standard requirements for the starter and grower period broiler nutrition. The experimental chicken were provided dietary treatments when they were 7-day old and terminated on day 35A completely randomized design (CRD) with 5 treatments and 4 replications and 10 birds in each replication was used in this experiment. Dietary treatments were: P1= control diet (0% of TDLM); P2= diet containing 4% TDLM ; P3= diet containing 6% TDLM ; P4= diet containing 8% TDLM; and P5: diet containing 10% TDLM. Variables measured were performances (feed consumption; body weight gain and feed conversion); Percentage of carcasses, percentage of abdominal fat, relative weight giblet. The results of analysis of variance showed that the used of TDLM in the diets significant effect (P0,05) on the feed consumption, but not significantly (P0,05) affect body weight gain, feed conversion, percentage of carcasses, the percentage of abdominal fat and the relative weight of giblet.. The conclusion of this study was TDLM can be used as 4% in diets without affecting the performance, the percentage of carcasses, the percentage of abdominal fat and the relative weight of giblet. Then the use of up to 10% can reduced the percentage of abdominal fat and increase the percentage of carcasses

Performance of Broilers and Native Chickens Fed with Unfermented and Fermented Arenga Waste

The objectives of this research were to study the performances of broilers and native chicken given arenga waste (APAF) fermentation by Saccaromyces cerevisiae and arenga waste unfermentation (APA) in the ration. Sixty day-old chicks of broiler Arbor Acres strain and sixty native chicken were divided into four dietary treatments and three replications (10 birds/replicate). Design of this experiment was completely randomized design factorial 2x2, with factor A was feeding (A1 = arenga waste unfermentation, A2 = arenga waste fermentation), and factor B was chickens type (B1=native chicken, B2=broilers). The variables observed were: daily weight gain, feed consumption, and feed conversion. The results showed that the performances of the broiler given fed with unfermented and fermented arenga waste showing no significant differences between all treatments.  The results showed that there is an interaction between feeding and chicken type was no significant differences (P>0.05). Conclusion from this research of using fermented and unfermented arenga waste until level of 2.5% in ration showed no significant differences in the performance

PERSENTASE KARKAS DAN MORTALITAS BROILER DAN AYAM KAMPUNG YANG DI BERI LIMBAH AMPAS PATI AREN TIDAK DIFERMENTASI DAN DIFERMENTASI DALAM RANSUM

The objectives of this research were to study the percentage of carcass of broiler and native chicken given arenga waste fermentation by Saccaromyces cerevisiae and to study arenga waste unfermentation in the ration. Sixty of broiler chickens Arbor Acres strain and sixty native chickens were divided into four dietary treatments and three replications (10 birds/replicate). The design of this experiment was completely randomized design factorial 2x2, with factor A was feeding (A1 : arenga waste unfermented, A2 : arenga waste fermented), and factor B was chicken species (B1:native chickens, B2:broilers). The variables observed were:  (1) body weight, (2) carcass, (3) percentage of carcass, and (4) Mortality.The purposes of this study  were to look at the effectiveness of rations and species of chicken used for the percentage of carcass and mortality. The results showed that there was no interaction (P> 0.05) between the fed arenga waste fermented or unfermented 2.5% in the ration,and  the type of chicken on weight, carcass and carcass percentage, but there was an interaction on mortality (P0,05) effect on weight, carcass, and carcass percentage, but  percentage, but significant effect (P <0.05) on mortality.  Types of chickens had a significant effect (P <0.05) on weight, carcass, percentage  of carcass and mortality. The mortality rate with unfermented arenga waste was high enough, especially in broiler chickens, but it can be tolerated  on native chicken and broilers with saccaromyces cerviseae fermented arenga waste. Keywords : Arenga Waste, Fermentation Arenga Waste, Native Chickens, Broile

Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia

Background and Aim: Probiotics play an important role in maintaining a healthy gut and consequently promote good health. This study aimed to find novel probiotic lactic acid bacteria (LAB) from indigenous fermented foods of West Sumatera, Indonesia. Materials and Methods: This study utilized 10 LAB previously isolated from fermented buffalo milk (dadih), fermented fish (budu), and fermented cassava (tape) which have the ability to produce gamma-aminobutyric acid. The study commenced with the screening of LAB for certain properties, such as resistance to acid and bile salts, adhesion to mucosal surface, and antagonism against enteric pathogens (Escherichia coli, Salmonella Enteritidis, and Staphylococcus aureus). The promising isolates were identified through biochemical and gram staining methods. Results: All isolates in this study were potential novel probiotics. They survived at a pH level of 2.5 for 3 h (55.27-98.18%) and 6 h (50.98-84.91%). Survival in bile at a concentration of 0.3% was 39.90-58.61% and the survival rate was 28.38- 52.11% at a concentration of 0.5%. The inhibitory diameter ranged from 8.75 to 11.54 mm for E. coli, 7.02 to 13.42 mm for S. aureus, and 12.49 to 19.00 mm for S. Enteritidis. All the isolates (84.5-92%) exhibited the ability to adhere to mucosal surfaces. This study revealed that all the isolates were potential probiotics but N16 proved to be superior because it was viable at a pH level of 2 (84.91%) and it had a good survival rate in bile salts assay (55.07%). This isolate was identified as Lactobacillus spp., Gram-positive bacilli bacteria, and tested negative in both the catalase and oxidase tests. Conclusion: All the isolates in this study may be used as probiotics, with isolate N16 (Lactobacillus spp.) as the most promising novel probiotic for poultry applications based on its ability to inhibit pathogenic bacteria

Processing of Salted Eggs of various flavors with Optimization of Duck Egg Production in Mompang Village

The community service was conducted in Mompang Village, Padangsidimpuan District, Angkola Julu. This ac tivity aims to increase public knowledge and produce innovations in the processing of poultry production. Eggs are one of the livestock products that are easily damaged in storage and have a fishy taste, especially duck eggs. The used of natural salt and spices can produce salted eggs with a variety of aromas such as soto flavor, rendang and spicy so as to reduce fishy smell and increase egg retention. This activity was held on July 15, 2018 which was attended by 22 participants. The method used was the socialization and demonstration of making various salted roasted eggs. Based on the results of organoleptic testing, making various salted eggs is quite good to reduce the fishy flavor contained in duck eggs so that it can increase the amount of consumption, with this activity can increase public knowledge about processing livestock products

Processing of Salted Eggs of various flavors with Optimization of Duck Egg Production in Mompang Village

The community service was conducted in Mompang Village, Padangsidimpuan District, Angkola Julu. This ac tivity aims to increase public knowledge and produce innovations in the processing of poultry production. Eggs are one of the livestock products that are easily damaged in storage and have a fishy taste, especially duck eggs. The used of natural salt and spices can produce salted eggs with a variety of aromas such as soto flavor, rendang and spicy so as to reduce fishy smell and increase egg retention. This activity was held on July 15, 2018 which was attended by 22 participants. The method used was the socialization and demonstration of making various salted roasted eggs. Based on the results of organoleptic testing, making various salted eggs is quite good to reduce the fishy flavor contained in duck eggs so that it can increase the amount of consumption, with this activity can increase public knowledge about processing livestock products.</jats:p