Kandungan Protein Kasar Dan Serat Kasar Pada Daun Kacang Tanah (Arachis Hypogaea) Yang Difermentasi Dengan Bakteri Enterobacter Cloacae WPL 111 Sebagai Bahan Pakan Alternatif Ikan [ Content of Crude Protein and Crude Fiber in Peanut Leaves (Arachis Hypogaea) Fermented by Enterobacter Cloacae WPL 111 as Alternative Fish Feed Stuff]

Feed is an element that really support the activities of aquaculture, there for the feed that is available must be adequate and meet the needs of the fish. Efforts to reduce feed costs, some farmers use alternative feed ingredients as a substitute for feed ingredients. Peanut leaves in the form of flour can be used as fish feed in pellet form. Peanut is potential biological resources to be used as feed to the waste produce sufficient forage nutritional value. Peanut leaves nutrition consist of, the dry matter 96,2754%, 29,7397% crude fiber, 17,2475% crude protein (Unit Inspection Services Consulting and Training of Faculty of Veterinary Medical Laboratory Airlangga University, 2014).This research been used Completely Randomized Design (CRD) method with five treatments and four replications. The treatment used were control (P0), the provision of Enterobacter cloacae WPL 111 5% (P1), 10% (P2), 15% (P3) and 20% (P4) with each repeated four times. Parameters observed were content of crude protein and crude fiber after fermentation for seven days in anaerob facultative. Data about the contain of crude protein and crude fiber obtained from this studied were analyzed with analysis of variants to determine the effect of treatment. Different between treatments were tested with Duncan;s multiple range test (DMRT). These results indicate that administration Enterobacter cloacae WPL 111 10% gave significant effect of the increase in crude protein content in the fermented leaves peanut and administration Enterobacter cloacae WPL 111 5% gave significant effect of the decrease in crude fiber content in the fermented leaves peanut. The suggested dosage to reduce the content of crude fiber and increase the crude protein content in the fermented leaves peanut is 10%

Pengaruh Subtitusi Tepung Biji Bunga Matahari (Helianthus Annuus L.) dalam Pakan Komersial dengan Konsentrasi Tertentu terhadap Performa Ayam Pedaging

Penelitian ini bertujuan untuk mengetahui pengaruh penggantian tepung biji bunga matahari (Helianthus annuus L.) di pakan komersial dengan konsentrasi tertentu pada kinerja ayam pedaging. Penelitian ini menggunakan desain acak lengkap. Sampel terdiri dari 20 ekor ayam broiler dibagi secara acak menjadi 5 kelompok. Perlakuan adalah P1, P2, P3, dan P4 masing-masing CP511 pakan komersial yang mengandung tepung biji bunga matahari 25%, 30%, 35%, dan 40% serta kontrol tanpa substitusi P0 tepung biji bunga matahari. Variabel yang digunakan adalah konsumsi pakan, bobot akhir dan konversi pakan kemudian hasilnya dianalisis dengan Analisis Varians. Hasil yang diperoleh rata-rata nilai konsumsi pakan P0 adalah 79,76 gram, P1 adalah 77,90 gram, P2 adalah 77,35 gram, P3 adalah 77,98 gram, P4 adalah 77,58 gram. Hasil nilai rata-rata berat akhir 1545,5 gram yaitu P0, P1 adalah 1296,5 gram, P2 1325,75 gram, P3 1256 gram, P4 1203 gram. Hasil yang diperoleh dari nilai rata-rata konversi pakan adalah P0 1,37, P1 1,69, P2 1,61, P3 1,71, P4 1,88. Berdasarkan hasil dapat disimpulkan bahwa substitusi tepung biji bunga matahari dalam diet komersial tidak meningkatkan asupan pakan, berat badan dan dapat meningkatkan konversi pakan

Pengaruh Pemberian Pakan Alami dan Pakan Buatan terhadap Pertumbuhan Benih Ikan Betutu (Oxyeleotris Marmorata Bleeker)Pengaruh Pemberian Pakan Alami dan Pakan Buatan terhadap Pertumbuhan Benih Ikan Betutu (Oxyeleotris Marmorata Bleeker) [The Influence Of Giving Natural Feed And Make Feed To Growth Fingerlings Of Betutu (Oxyeleotris Marmorata Bleeker)]

The growth of betutu classified slow, so do efforts in order that growth of betutu which protected optimal by choosing the exact food combination. This research is purpose to know the growth fingerlings of betutu. This research using complete random program giving 3 repeated by the way of treating P1 (food 100% pelet), P2 (food 100% Daphnia spp.), P3 (food 100% Tubifex sp.), P4 (food 100% Anadara granosa), P5 (food combination 50% pelet and 50% Daphnia spp.), P6 (food combination 50% pelet and 50% Tubifex sp.), P7 (food combination 50% Anadara granosa and 50% Daphnia spp.), P8 (food combination 50% Anadara granosa and 50% Tubifex sp.). Main test parameter checked on this research is growth (accretion weight), growth rate, specific growth rate, and absolute body length growth, while supporting test parameter is water quality. Data of growth analysis using ANAVA (varian analysis) and if there is the influence the way of treating so continued with Test of Multiple Gap Duncan by trusty degree 95%. The result of research show the growth (accretion weight), growth rate, specific growth rate and the best absolute body length growth on the way of treating P6 which not different with the way of treating P3 and P8

Penambahan Probiotik Lactobacillus Acidophilus dan Bifidobacterium SP terhadap Analisis Usaha Ayam Petelur yang Diinfeksi Escherichia Coli

The purpose of this study was to determine the use of probiotics Lactobacillus acidophilus and Bifidobacterium sp on variable cost, income and profit layers hens was infected with Escherichia coli. About 120 layers at 25 weeks of age were randomized into six treatments. The treatment consisted of factors a (infection and non-infection Escherichia coli) and factor b (basal feed, AGP and probiotics). The results of the study gave probiotics an effect (p 0.05) on variable cost. There was interaction between probiotic and infection factors (p 0.05) between probiotic and infection factors on variable cost. The highest variable cost was found in the treatment of non-infectious probiotics is Rp 13.594, the highest income was treated with non-infectious probiotics is Rp 26.564, the highest profit was treated with non-infectious probiotics is Rp 12.969. It could be concluded that the administration of probiotics can produce good production performance

Penggunaan Probiotik Kombinasi Lactococcus Lactis Dan Lactobacillus Acidophilus Sebagai Pengganti Antibiotika Pada Ayam Petelur Yang Diinfeksi Escherichia Coli Terhadap Analisis Usaha

Escherichia coli is a normal flora in the digestive system of laying hens that are non-pathogenic, which can change into pathogens and cause the egg production to decrease. So the combination of Lactococcus lactis and Lactobacillus acidophilus probiotics is expected to be able to overcome E. coli and become a substitute for the antibiotics (Virginiamycin) in animal feed. This study aims to determine business analysis including Break Event Points (BEP), Revenue Cost Ratio (R / C Ratio), Payback Period (PP) and Return On Investment (ROI). The best results obtained for the calculation of Break Event Point (BEP) on a0b2 treatment with a BEP of Rp. 17,587,24 with BEP production on a1b2 of 14,36 kg, Revenue Cost Ratio (R / C Ratio) generates a value of 1,543 for treatment a0b2, Payback Period (PP) generates a value of 1 year 3 months 9 days and Return On Investment (ROI) generates a value of 3. It was concluded that the a0b2 treatment had good results to be developed

Potensi Bakteri Lactococcus SP. Dan Lactobacillus SP. Untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan [Potential of Lactococcus SP. and Lactobacillus SP. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]

Tujuan penelitian ini untuk menterminasi peningkatan kandungan nutrien dalam fermentasi makanan yang terdapat dari kulit kacang sebagai bahan pakan alternatif untuk ternak dan ikan. Penelitian ini terdiri dari tiga perlakuan dan lima replikasi P0: kulit kacang+isolat 0%; P1: kulit kacang+1% Lactococus sp. ; P2 : kulit kacang+1% Lactobacillus sp. Proses fermentasi dilakukan selama 5 hari dalam keadaan aerob. Hasil menunjukan bahwa terdapat berdedaan yang signifikan antara perlakuan (p<0,05). Penggunaan isolat Lactococcus sp. dan Lactobacillus sp. dapat meningkatkan kandungan nutrient dari limbah kulit kanang. Terdapat penurunan aerob mentah dari 3,80 sampai 7,70% terdapat peningkatan elestrak nitrogen bebas dari 3,925 sampai 4,38% terdapat peningkatan kandungan energi pencernaan 7.13% sampai 9.30%. berdasarkan hasil penelitian dapat disimpulkan bahwa pengguna 1% Lactococcus sp. dan 1% Lactococcus sp. dapat meningkatkan nilai nutrisi di limbah kulit kacang yang dapat digunakan sebagai alternatif bahan pakan ternak dan ikan

Pengaruh Penambahan Crude Fish Oil (CFO) pada Pakan Udang Vaname (Litopenaeus Vannamei) terhadap Kandungan Kolesterol dan Retensi Lemak Daging [ Influence Of Addition Crude Fish Oil (CFO) In White Shrimp (Litopenaeus Vannamei) Feed To Cholesterol Content And Fat Retention In Meat ]

White shrimp are aquatic organisms consumed by many people and a source of animal protein and fat needed by humans. Shrimp also require fat as a source of energy and metabolic processes to maximize growth. White shrimp meat contains high cholesterol so that it becomes an obstacle to consume white shrimp and high cholesterol in feed can affect the growth of shrimp. This problem can be solved by adding Crude Fish Oil (CFO) which contain high omega-3 fatty acids in white shrimp feed to decrease cholesterol content and source of dietary fat to increase fat retention in meat. The research problem is whether the addition of CFO in white shrimp feed effect on the decrease cholesterol content and increase of fat retention in meat. This research aims to determine the effect of CFO in white shrimp feed to decrease cholesterol and increase of fat retention in meat. The method used is experimental method with Completely Randomized Design (CRD) as the experimental design. The treatment used is different persentage CFO addition to white shrimp feed, ie P0 (0%), P1 (2%), P2 (4%), P3 (6%) and P4 (8%) each treatment is repeated 4 times. Analysis of the data using Analysis of Varians (ANOVA) and to determine the best treatment performed Duncan\u27s Multiple Range Test. Results showed that the addition of CFO in feed give significant effect (p 0.05) to increase fat retention in meat