bluuebunny/crossref_metadata_2025_split huggingface dataset:
Substitutions of fish meal with larvae meal black soldier fly (Hermetia illucens) on the performance of female quail
Authors: Yusuf M , Purwanti S , Mujnisa A 
Published: June 2020

Abstract
BSF larvae meal contains protein which is very high so that it can be used as a protein source to replace fish meal. This study aims to determine how much the use of BSF larvae meal in substituting fish meal for consumption, weight gain and feed conversion in quails. This study used 200 7-day-old female quails that were kept for 6 weeks 42 days with an average initial weight of ± 23 grams. This study uses a completely randomized design (CRD), which consists of 4 treatments and 5 replications. Using experimental ration: P0 Ration without addition of BSF larvae meal; P1 = BSF larvae meal 3.183% (6.67% crude protein of fish meal); P2 = BSF larvae meal 6.370% (3.34% crude protein of fish meal); P3 = BSF larvae meal 9.565% (0% crude protein of fish meal). The parameters measured were the amount of consumption, weight gain, quail carried out every week during the study and feed conversion rate as an indicator of the efficiency of ration use. The results showed that ration consumption and weight gain and feed conversion did not significant affect (P> 0.05) meaning substitution of fish meal with BSF larvae meal until P3 could be carried out without negatively affecting the performance of quails.
Substitution of fish meal with black soldier fly larvae (Hermetia illucens) meal to eggs production and physical quality of quail (Coturnix coturnix japonica) eggs
Authors: Suparman  , Purwanti S , Nahariah N 
Published: June 2020

Abstract
This study was aimed to identify the effect of black soldier fly larvae (BSFL) meal addition to the quail (Coturnix coturnix japonica) egg production and physical quality. The material used in this study was a 6-week-old female quail totaling 120 birds kept for seven weeks. This study employed an experimental method and a completely randomized design. The addition of BSFL meal consisted of four different treatments with five replications of each treatment, i.e. P0: Ration without addition BSFL meal; P1: 3.18% BSFL meal (6.67% fish meal crude protein); P2: 6.37% BSFL meal (3.34% fish meal crude protein); P3: 9.56% BSFL meal (0% fish meal crude protein). The observed variables were egg production and the physical quality of quail eggs. The results of the study indicated that BSFL meal addition in quail did not significantly affect (P >0.05) on egg weight, haugh unit, egg yolk index and egg yolk color. Conversely, the addition of BSFL meal significantly affected (P<0.05) on egg production and eggshell thickness. The egg production of treatment eggs P0 and P1 was significantly (P <0.05) higher than P2 and P3. Egg production of P0 and P1 was significantly higher (P<0.05) than P2 and P3. The eggshell thickness of P0, P1 and P2 were significantly higher (P<0.05) than P3. The addition of BSFL meal at the concentration of 9.56% substituting 100% fish meal in quail feed did not affect negatively the egg weight, haugh unit, yolk index, and yolk color.
Quality of crude protein and crude fibre wafer complete feed based on rice straw fermented with Effective Microorganism 4 (EM-4)
Authors: Ali N , Suhartina  , Muktiani A , Pangestu E 
Published: June 2020

Abstract
This study aimed to determine the quality crude protein and crude fibre content of complete rations in the form of wafers made from rice straw fermented with EM 4. This study was carry out at the Laboratory of Feed Technology and Industry, Faculty of Animal Husbandry, Hasanuddin University for proximate analysis during two months period. This study was an experimental method and arranged using a completely randomized design (CRD) consisting of four treatments at different composition and three replications. The treatments in the present study were T1 = 0% concentrate + 79% Fermented rice straw + 10% Bran + 10% Molasses + 1% Urea; T2 = 25% concentrate + 75% of T1, T3 = 50% concentrate + 50% of T1; and T4 = 75% concentrate + 25% of T1. The variables measured were dry matter, crude protein, and crude fibre. Data were calculated using analysis of variance and further and continued by Duncan’s Multiple Range Test for the differences in the treatments. The results of this study showed that the quality of protein content and crude fibre in the form of complete wafer feed could be improve by using rice straw that fermented with EM-4. The improved quality of the content were to increase the content of crude protein and reduced the content of crude fibre.
Potential study and utilization of red fruit peels (Pandanus conoideus lam) as feed additive for native chicken production
Authors: Saragih D T R , Syamsu J A , Purwanti S , Pakiding W 
Published: June 2020

Abstract
Application of the use of red fruit (Pandanus conoideus Lam) as a feed additive needs to be developed because it has antioxidant properties and as a preventive disease drug. The purpose of this review is to examine the use of red fruit peels as feed additives for native chickens. A literature study conducted by reviewing several journals with the results of the study showed that the use of red fruit peels in poultry is still limited to broilers. Red fruit has known properties as a cancer-preventing drug, hypertension, diabetes, and even HIV. Red fruit contains beta-carotene, tocopherol, oleic acid, and linoleic acid. It also contains unsaturated fatty acids, namely oleic acid, linoleic acid, linolenic acid, decanoic, omega 3, and omega 9. Parts used only in fruit juice, oil, and red fruit pulp, while the skin has not been utilized. Thus, the use of red fruit peels in free-range chickens as feed additives will provide new treasures in science and prospects for local, regional, national, and even international sluggish poultry fields.
Effects of weight and storage duration of hatching eggs of Indonesian Local Chicken on several measures of internal quality and hatchability
Authors: Rahardja D P , Hakim M R , Empra T , Sahrul  , Savitri R D 
Published: June 2020

Abstract
Hatchability and some internal qualities of hatching eggs of Indonesian Local Chicken (ILC) were investigated from different egg weights and storage durations. A total of 950 eggs (including 120 eggs for internal quality measurements) were collected and selected from a flock of INC aged 55 – 60 weeks reared in the University Farm, during 3-week production not consecutively. The research was arranged as a 6 x 4 factorial based on a randomized completely block design, using 6 levels of egg storage duration of 1, 2, 3, 4, 5 and 6 days, and 4 levels of egg weight (EW), 3 replication of unequal individual amount in each replication unit. Before storing, the eggs in each group were classified according to their weights: (1) ≥35 - <40; (2).! 40 -< 45; (3) ≥ 45 - <50 and (4) ≥ 50 - < 55gr. All eggs were sterilized using alcohol 70%, numbered and stored at room temperature 26-27°C with relative humidity 60-70%. The results indicated that the proportion of egg weight loss of lighter egg at different storage duration was mostly significantly higher (P<0.05) than the heavier one. During storage, as the proportion of EW, albumen decreased, yolk and shell slightly increased. Based on correlation coefficient analysis, irrespective of storage duration and egg weight groups, the results indicated that egg weight losses were more closely associated (P<0.05) with alteration in albumen weight than other traits. Hatchability of fertile eggs (%) of all ranges of EW were significantly decreased with longer storage time, and the heavier decreased more significant than that of the lighter one, particularly after 3 d storage. Hatchability of EW more than 40 g showed better at 2 d storage duration compared to that of 1 d storage. Hatchability of EW up to 45 g was significantly better compared to those of heavier EW. In conclusion, hatchability of hatching fertile egg of ILC can be maintained at a level higher than 75% up to 3 d storage duration, and then its decrease was markedly for the weight of the eggs heavier than 50 g.
The role of biotechnology in animal production
Authors: Said S , Agung P P , Putra W P B , Kaiin E M 
Published: June 2020

Abstract
Biotechnology in animal production is widely used to increase not only the number of population of livestock animals to meet the requirement for world demand of animal products but also for endangered species to enhance the propagation and sustaining the current levels of biodiversity and genetic diversity. Biotechnologies can affect efficiency of reproduction and therefore also selection programs (artificial insemination, embryo transfer, sexing, cloning and other related techniques), improve determination of genetic values of animal (genetic markers, candidate genes and other related techniques, and biotechnologies can transform artificially the genome at the DNA level such as genetic engineering, gene transfer, and related techniques. The objective of this study was to review the importance of the most common current biotechnologies on animal production and some results that have been implemented in Indonesia.
Assessment of organoleptic quality in fermented chicken egg whites at different times
Authors: Milawati R , Nahariah N , Yuliati F N , Hikmah H 
Published: June 2020

AbstractEgg are livestock product derived from highly nutritious poultry and are needed by living things such as protein, fat, vitamins and minerals in sufficient quantities. Eggs are generally used as food in cake making or as side dishes. Egg processing has not been done much especially as a drink. New innovations are needed to increase the value of the benefits of eggs. One new innovation that can be done is by processing fermented eggs. The purpose of this study was to assess the organoleptic quality of fermented chicken eggs white at different fermentation times. The number of panelists in this study were 20 panelists in the category of semi-trained. The panelists’ criteria were to consume eggs, aged 20-23 years, and sex, male and female. The research treatment is the fermentation time (hours) is 0, 6, 12, 18 and 24. The parameters assessed were organoleptic quality including aroma, taste, thickness, preference, and color. This study showed that there was a change of aroma, taste, preference and color with increasing fermentation time, but the thickness does not change during the fermentation process. The results showed that fermented egg whites at different times could improve the aroma and taste of eggs. The thickness of the egg white does not change during the fermentation process. However, the resulting color is yellowish white and is preferred. The organoleptic quality value of egg white changes during the fermentation time and is optimal at 6 hours of fermentation.
The influence of Moringa leaf flour ratio with smoke flour and maturation time on performance Bali beef Pectoralis profundus muscle characteristics
Authors: Abustam E , Said M I , Nahariah  , Yusuf M 
Published: June 2020

Abstract
The use of moringa leaves and coconut shell liquid smoke in the form of flour as an antioxidant in Balinese beef has been carried out to see changes in the functional properties of fresh meat during aging. One of the roles of antioxidants is to inhibit protein oxidation in meat during cold storage. The combination of moringa leaf flour and smoked flour as an antioxidant is used in the form of marination in the muscles of Pectoralis profundus during maturation at a temperature of 2-5° C for eight days. Maturation will improve the functional properties of meat that have an impact on improving the quality of fresh meat. This study used six male Bali cattle aged three years old from the MBC (Maiwa Breeding Center) in Enrekang and slaughtered at the Faculty of Animal Science Hasanuddin University. Pectoralis profundus muscle was dissected from the carcass after rigor mortis. Antioxidants used are 100% Moringa leaf flour and 20% smoke flour concentration. The experimental design used was a complete design with a 3 x 5 factorial pattern where factor 1: ratio of moringa leaf flour: smoked flour: 25%: 75%, 75%: 25%, and 50%: 50%, factor 2: maturation time; 0, 2, 4, 6, 8 days. The parameters observed were pH, water holding capacity (WHC), shear force value of cooked meat (SFCM), and cooking loss (CL) after the meat was cooked at 80° C for 30 minutes. The results of the study showed the ratio of Moringa leaf flour: smoked flour produces the values of the four parameters more or less the same even though there was a tendency of the ratio of 75: 25% better. While the maturation time produced the lowest pH on the sixth day, the highest WHC, the lowest SFCM, and CL on the second day, it can be concluded that maturation time improved the functional properties of Bali beef while the ratio of moringa leaf flour to smoked flour has not been able to improve the functional properties of Bali Beef.
The effect of liquid smoke on the properties of Bali beef performance in the feed block during fattening
Authors: Abustam E , Yusuf M , Said M I , Nahariah N 
Published: June 2020

Abstract
This study aimed to improve the quality of Bali beef cattle through the application of liquid smoke technology as an antioxidant in the feed supplement fattening livestock groups in Tanete Riaja District, Barru Regency. The limitation of feed for a particular season in the maintenance of Bali cattle is the main problem to improve livestock performance, especially the quality of meat. Feeding in the form of Urea Coconut Water Liquid Smoke Multi-Nutrient Block (UCSMB) has been carried out in Bali cattle for 45 days of fattening. The study used 12 male Bali cattle aged 2-3 years through a completely randomized factorial 3 x 3 pattern where the first factor was the concentration of liquid smoke; 0, 10, and 20%, while the second factor is the length of maturation; 0, 7 and 14 days. Muscle Longissimus dorsi dissection after slaughter and was then observed the quality of meat regarding pH, shear force value, and organoleptic assessment, i.e., meat tenderness and juiciness. The results of the research showed that the quality of Bali beef increased with increasing concentration of liquid smoke in feed block and maturation times.
Performance of an-estrus postpartum Bali cattle by additional feed of multiple nutrient molasses based on Indigofera
Authors: Utamy R F , Ako A , Toleng A L , Yusuf M 
Published: June 2020

Abstract
This study utilized Urea Multiplenutrient Molasses Block (UMMB) based on 40% of Indigofera flour to determine daily gain and performance of postpartum Bali Cattle. The parameters of the study were daily gain, chest depth, body length, and withers height. The UMMB consisting of rice bran, urea, coconut cake meal, shrimp waste meal, molasses, mineral, Indigofera flour, salt, and cement as an adhesive. This study was divided into two paddocks where each paddock consisted of 10 head an-estrus postpartum Bali Cattle. Subsequently, each paddock was arranged by different treatment consisted of control (without any treatments) and additional feed supplement of UMMB. The mean values of each parameter were compared by T-Test. The result revealed that the additional feed supplement of UMMB had significant effect on average daily gain (0,8 kg head day ) compared to the control treatment (0.2 kg head day ). The treatments had significant effect on chest circumference (0.2 ± 0.05 vs 0.3 ± 0.02 cm head day ) and body length (0.04 ± 0.01 vs 0.14 ± 0.05 cm head day ). In contrary, neither control nor additional feed supplement had no significantly effect (P = 0.55) to shoulder height of postpartum Bali Cattle (0.13 ± 0.03 vs 0.18 ± 0.06 cm head day ). Daily gain of an-estrus post-partum Bali cattle tended to be high by feed supplement of UMMB. Therefore, UMMB was appropriate for ruminant diet as a feed supplement.
Supplementation of matoa (Pometia pinnata) leaf extract and alginate suppressed the growth of Staphylococcus aureus and Escherichia coli in pasteurized milk
Authors: Triana A , Maruddin F , Malaka R 
Published: June 2020

Abstract
The usage of natural additives in pasteurized milk processing allows enhancing the functionality of the product. In this matter, matoa (Pometia enhancing) and alginate become a precious ingredient that exerts antimicrobial properties against Staphylococcus aureus and Escherichia coli. This present work aimed to investigate the proper level of matoa leaf extract and alginate showing the best inhibitory effects on the growth of Escherichia coli and Staphylococcus aureus. Completely randomized design with factorial was arranged, consisting of 2 factors: matoa leaf extracts (0%, 0.1%, 0.15%, dan 0.20%) and alginate (0%, 0.1%, 0.2%, dan 0.3%). The experiment was performed by triplicate. As a result, the treatments showed a wide range of inhibition towards S. aureus and E. coli from 2.68 to 10.48 mm and from 3.15 to 12.34 mm, respectively. In this case, matoa leaf extract was believed capable of suppressing the growth of both bacteria, and the inhibition seemed to increase as more extract was added. Meanwhile, alginate showed the antibacterial effect on E. coli, but not S. aureus. The higher level of alginate also produced more suppressing effects on the growth of E. coli. However, no interaction effect was found between matoa leaf extract and alginate in reducing the population of S. aureus and E. coli. In short, the best inhibition was achieved in the use of the matoa leaf extract of 0.20% and alginate of 0.2-0.3%.
The effect of brown rice flour on the quality of dangke nuggets during cold storage
Authors: Hatta W , Abustam E , Arham  
Published: June 2020

Abstract
Brown rice contains anthocyanin, which has an antioxidant activity that can inhibit the oxidation process in food during storage. This research aimed to determine the effect of brown rice flour levels substituting dangke on the quality of dangke nuggets for 14 days of cold storage. This research used a completely randomized design factorial pattern with two factors, i.e. the levels of brown rice flour (0%, 10%, and 20%) and the storage duration in the refrigerator (0 days, 7 days, and 14 days). The parameters analyzed included antioxidant activity with free radical scavenging activity DPPH method, pH and TBA values of dangke nuggets. The results showed that the levels of brown rice flour and storage duration had a very significant effect (P<0.01) on antioxidant activity, pH and TBA values of the product. The interaction between the two factors had a very significant effect (P<0.01) on the antioxidant activity and the TBA value of the product. The increased level of brown rice flour increased antioxidant activity and pH value; however, it decreased TBA value. Meanwhile, the increased storage duration increased antioxidant activity but decreased pH and TBA values of the product. Dangke nuggets with 10% and 20% brown rice flour levels had the same antioxidant activity on the 7th and 14th day of storage, and the same TBA value on the 14th day of storage. Dangke nuggets with 10% brown rice flour level could effectively inhibit the oxidation process of the product during 14 days of storage at cold temperatures.
Total bacteria and pH changes of matoa leaf-pasteurized milk in refrigerator storage
Authors: Handayani F F , Malaka R , Maruddin F 
Published: June 2020

Abstract
This study aimed to determine the shelf life of pasteurized milk with the addition of matoa leaf extract over a certain period of time and at 4°C. The material used in this study was 0.1% matoa leaf extract which was added to pasteurized milk. This study used a completely randomized design with five treatments and three replications. The treatment storage consisted of P0 (0 day); P1 (3 days); P2 (6 days); P3 (9 days); P4 (12 days). The parameters measured were the Total Plate Count (TPC) and pH values. The results of this study showed that the addition of matoa leaf extract did not significantly influence the decrease in the number of bacteria during storage process. Conversely, the addition of matoa leaf extract significantly influenced the pH during the storage period.
The effect from different level of Melinjo (Gnetum gnemon Linn) leaf extract and storage duration on the quality of duck eggs
Authors: Mukhlisah A N , Abustam E , Maruddin F 
Published: June 2020

Abstract
Eggs are one of perishable food products and a very short shelf life. If the eggs are left in the opened air (room temperature), it is lasting only for about 10-14 days. After these days, the eggs undergo alteration of the damage such as evaporation of water content, foul smelling and changing taste. Efforts to overcome the damage, it is necessary to perform preservation. Preservation can be done by marinating. Marinating eggs can be conducted by soaking with various solutions such as lime water or vegetable tanners containing tannins. Melinjo leaves contain high levels of tannins 4.55% which are expected to be one of the vegetable tanning materials. The experiment was conducted in the Laboratory of Animal Technology. This study was used 176 duck eggs that were arranged using completely randomized design (CRD) of factorial pattern 4 x 4 with 3 replications, and consisting of 2 factors. The first factor was the levels of melinjo extract ( 0%, 30%, 40% and 50% ) and the second factor was storage duration (1, 14, 21 and 28 days, respectively ). The results of this study showed that higher levels of leaf melinjo extract, the Haugh unit (HU) value was increased and the depth of the air cavity was decreased. The longer of the storage duration, the lower of HU value of yolk index. On the other hand, the depth of air cavity, depreciation, were increased. In brief, Melinjo leaf extract (30%) can be used as a preservative of duck eggs.
Titratable acidity and pH changes of pasteurized milk by addition of Roselle flower extract in the refrigerator storage
Authors: Fauziah R , Malaka R , Yuliati F N 
Published: June 2020

Abstract
Pasteurized milk is milk that is heated below the boiling point in order to kill the pathogenic bacteria in the milk, but bacterial spores and certain bacteria have not been killed, resulting in the relatively short shelf life of pasteurized milk. One of the damages caused by bacteria is the increased acidity in pasteurized milk during storage. Roselle flower (Hibiscus
sabdariffa LINN) extract is expected to be one of the natural preservatives in pasteurized milk. This study was aimed to determine the effect of increasing the level of Roselle flower extract and storage time on pH and total acid titrated pasteurized milk. The research design used was a completely randomized design factorial pattern 3×4 with three replications. A factor was the level of Roselle extract 0%, 2% and 4%, while B factor was storage time consist of 0, 3, 6 and 9 days which was repeated three times. The parameters measured in this study were the pH value and total titrated acid. Based on the results of the study showed that the addition of Roselle flower extract level and storage time significantly affected the pH value and total titrated acid. As the level of Roselle extracts increased, the pH value decreased and the total acidity of pasteurized milk titrated increased. Prolonged storage caused a lower pH and increased the total titrated acid. The study concluded that pasteurized milk with the addition of Roselle flower extract had implications for decreasing pH and a smaller increase in total titrated acid during storage compared to pasteurized milk without Roselle flower extract.