bluuebunny/crossref_metadata_2025_split huggingface dataset:
Organic Diallyl-n-Sulfide (Dn-S) inhibited the glycogenolysis pathway and heart failure of heat-stressed laying hens
Authors: Mushawwir A , Permana R , Latipudin D , Suwarno N 
Published: June 2021

AbstractHeat stress causes a decrease in metabolic and immune function, thus resulting in decreased production. Natural extracts such as the active compound diallyl-n-sulfide (Dn-S) are one strategy to overcome the adverse effects of heat stress. One hundred and fifty female laying hens, with a mean bodyweight of 1191.38±25.54 g, aged 11 weeks, were used in this experiment to study Dn-S’s impact from garlic on the metabolite profile of the glycogenolysis pathway and heart failure in laying hens. The sample of laying hens was divided into five treatment groups, each with 25 samples and the Dn-S from garlic isolated by distillation technique. The study was carried out with three types of experimental treatment, groups with a zone temperature of heat stress (38°C) and without Dn-S, heat stress (38°C) and 100 μL Dn-S/sample, heat stress (38°C) and 1125 μL Dn-S/sample, respectively. Based on the results of the study, it shows that heat stress causes an increase in the rate of glycogenolysis. It appears that the administration of 200 μL Dn-S effectively reduces the rate of glycogenolysis and can maintain a normal heart condition. It was concluded that heat stress in laying hens could be avoided by administering diallyl n-sulfide (Dn-S) from garlic. Dn-S has an essential role in preventing changes in the osmotic pressure of body fluids. Overall, it can cope with the metabolic and physiological changes associated with heat stress.
Soluble protein content, crude fiber, and hardness in Dangke nugget using red rice flour as filler in different steaming periods
Authors: Hatta W , Abustam E , Misbahuddin  
Published: June 2021

Abstract
Processing dangke into nuggets requires a filler to help bind water and reduce production costs. Besides containing starch, which binds water, red rice flour also has antioxidant activity and fiber beneficial for health. This research aimed to determine the level of red rice flour as filler and the optimum steaming period for dangke nugget based on soluble protein, crude fiber, and its hardness. This research applied a completely randomized design with a two-factor factorial pattern. The first factor was the level of red rice flour substituting dangke in (0%, 10%, and 20%) formulations, and the second factor was the steaming periods (20 and 30 minutes). The results showed that the increased level of usage of red rice flour by up to 20% significantly (P<0.01) increased the hardness, and slightly increased the soluble protein content and crude fiber of dangke nuggets. The increase in steaming period significantly (P<0.01) increased the soluble protein content, and slightly increased the hardness of the product texture. There was no significant effect in the interaction between two treatments. Red rice flour at 20% can be used as filler to partially substitute dangke in nugget formulation with a steaming period of 30 minutes.
Physico-chemical properties of chicken nugget by addition gelatin from the skin and bones of goat with pretreatment L.plantarum and acetic acid
Authors: Hasma  , Abustam E , Malaka R , Said M I 
Published: June 2021

Abstract
This study aimed to obtain the best quality of chicken nuggets by adding gelatin from goatskin and bones pretreated with L.plantarum and acetic acid. The research method was used a completely randomized design (CRD) with the following treatments: (1)control; (2) goatskin gelatinL.plantarumpretreatment(GsgLp); (3) goatskin gelatin acetic acid pretreatment (GsgAa); (4) goat bone gelatinL.plantarumpre-treatment (GbgLp); (5) goat bone gelatin acetic acid pre-treatment (GbgAa). The results showed a very significant effect (P<0.01) on pH, nugget shear force, brightness L*, reddish a* and yellowish b*. The chicken nuggets added with GbgLp showed the highest of pH value and brightness L* color, but the nugget shear force showed the lowest value. The chicken nuggets added by GbgAa showed the highest a* reddish color value, as did chicken nuggets with the addition of GsgLp showed the highest yellowish color value. Conclusion, the chicken nuggets added with GbgLp showed better quality.
Effect of change in moisture content of Sumatra Forest Honey on total sugar, electrical conductivity and color
Authors: Hidayat S A , Susilo A , Masyithoh D 
Published: June 2021

Abstract
Sumatra forest honey is a type of forest honey produced by Apis dorsata. High humidity in forest environments and the type of open nest can increase the moisture content of honey because of its hygroscopic. The high moisture content has the potential for fermentation cause a decrease in the physicochemical quality of honey and can cause damage to packaging in long-term storage. This research was to know the effect of reducing the moisture content of Sumatran forest honey from 25% to 22% using a vacuum evaporator. The method used an experimental method with a completely randomized design consisting of four treatments and four replications. The results of these parameters are the total sugar content between 72.5% to 76% which has a very significant effect, electrical conductivity between 0.92 and 1.08. ms/cm which gave a significant effect as well as the color intensity of L * a * b * between 14.67 to 17.93 which did not affect the moisture content level of honey. The conclusion of this research showed that decreasing the moisture content of honey using a vacuum evaporator was able to improve the physical and chemical quality of honey.
Edible film characteristics at different casein concentrations
Authors: Sabil S , Maruddin F , Wahyuni T , Taufik M 
Published: June 2021

Abstract
The edible film is a coating material in the form of a sheet that is used as packaging to wrap a food product. The concentration of casein given as a base material can affect the characteristics of the edible film produced. The research objective was to determine the characteristics of the yield value, thickness and tensile strength of the edible film made using different casein concentrations. The study used 3 treatments of casein concentration, i.e., 7.5%; 8.5%, and 9.5%, respectively, and 3 replications each. The results showed that higher casein concentrations had significantly increased the edible file yield from 10.59% to 13.38. This measure was followed by the increase of thickness value of edible film produced ranging from 0.0534 to 0.0611 mm. Moreover, the high-level concentrations of casein used as material for the edible film produced a higher tensile strength value, reach 22.51 N at 9.5% casein. In conclusion, the use of casein as a material up t0 9.5% can increase the yield, thickness, and tensile strength of the edible film produced.
Fatty acid profile of paste, sensory quality, and microstructures surface of patty added with red fruit paste (Pandanus conoideus Lamk)
Authors: Tharukliling S , Radiati L E , Thohari I , Susilo A 
Published: June 2021

Abstract
This study aimed to determine the sensory quality and the microstructure surface of the patty added with red fruit paste (RFP). An experimental method was employed with a completely randomized design in this study. The addition of RFP consisted of four treatments with three replications of each treatment. Since RFP was a substitute for animal fat in the patties mixture, the paste levels in the treatment were R0 (control), R1 (5% RFP), R2 (10%), and R3 (15%). Sensory quality was checked by a hedonic test for texture, taste, color, and juiciness and the microstructure was examined by comparing the patty samples before and after the cook. However, before the red fruit paste was being applied to the patties, the fatty acid profile was analyzed using gas chromatography. The chromatogram graph showed that red fruit paste is rich in fatty acids, dominated by oleic acid, palmitic acid, and omega 9 fatty acids. Hence, the results indicated that the addition of RFP significantly (P<0.05) increased the sensory quality parameter score. Patties with 15% RFP had the highest value for texture, taste, color, and juiciness while the control treatment had the lowest value for texture, taste, color, and juiciness. The surface of the patty microstructure was described based on the shape on the patty’s surface between R0 and R3. The appearance of the patty before and after the cook looked different. The results of microscopic observations on patties support the sensory value of R3, especially in texture and juiciness for the surface of the patties in the R3 treatment was flatter, not rough, and looked softer than the control treatment.
Microbiological analysis of raw chicken meat sold at Maros traditional markets: Total Plate Count and Escherichia coli
Authors: Nurmasytha A , Yuliati F N , Hajrawati  , Prahesti K I 
Published: June 2021

Abstract
This study aimed to determine the total bacteria number, total Escherichia coli bacteria, and the hygiene of chicken meat sold in traditional markets in Maros Regency. This research was conducted using a survey method. The questionnaire was used to determine hygiene. A total of 24 samples of chicken meat obtained from four traditional markets in Maros were examined using the pour plate method to enumerate E. coli and total plate count and then descriptively analyzed. The total bacteria in chicken meat in market A, B, C, and D was 3.6×105, 1.9×106, 2.5×105, 1.7×106 CFU/g, respectively. The enumeration of E. coli ranged between 1.6×103 and 3.0×104 CFU/g. The overall result indicated that all chicken meat samples did not meet the SNI-7388-2009 requirements for the maximum threshold for microbial contamination in food. Based on the questionnaire surveillance, the four markets were in poor sanitation and hygiene. This research revealed that the chicken sellers in traditional markets did not have sufficient knowledge about the importance of sanitation and hygiene concerning the food safety of the products.
Use of body linear measurements to estimate the reproductive performance of cattle in smallholder farms by a participative breeding system in South Sulawesi, Indonesia
Authors: Zulkharnaim  , Baco S , Ako A , Baba S , Rahim L , Syarif I , Hasman  
Published: June 2021

Abstract
Study aimed to identify the correlation of body sizes of Bali cattle with the pregnancy ability trait. Many studies gave attention to the body characters of beef cattle as the object being observed. Several types of research reported a strong correlation between some linear body sizes with some production traits. The pregnancy trait in beef cattle is very important, especially for smallholder farmers. A total of 100 cattle were measured body sizes, includes 50 pregnancy cattle and 50 non-pregnancy cattle. Three morphometric traits were measured on each animal. The parts measured were body length (BL), withers height (WH), heart girth (HG) and body condition scoring (BCS). The morphological traits were analysed using descriptive statistics using IBM SPSS Statistic 20 and Microsoft Excel. Relationship between HG and BCS on pregnant cow followed a regression equation Y= 0.0721X - 4.447 (R2 = 68,3%) and on an-pregnant cow followed Y= 0.0953X - 7.3978 (R2 = 68,3%). The relationship between heart girth and body condition scoring is very close and can be used to predict pregnancy ability in cows. The regression equation will greatly help smallholder farmers in the participatory breeding system.
The quality of frozen semen of Etawah crossbreed buck after washing by centrifugation
Authors: Masturi  , Sriana D , Yusuf M , Hasbi  , Toleng A L , Sahiruddin  , Jamili M A 
Published: June 2021

Abstract
This study aimed to determine the effect of washing sperms using the centrifugation process on the semen quality of Etawah crossbreed (Peranakan Etawah, PE) buck. This study used one PE buck, in which the semen was collected 4 times by using an artificial vagina. The parameters measured in the study were the percentage of motility and viability of the sperms using Computer-Assisted Sperm Analysis (CASA). The semen was washed using Andromed and centrifuged at 3000 rpm for 20 minutes. Andromed was used as an extender to increase the volume of semen based on sperms concentration in the straw. The concentration of sperms was divided into three treatment groups; group 1, the concentration of sperms was 100×106 cells/straw, group 2 was 150×106 cells/straw, and group 3 was 200×106 cells/straw. The study was arranged based on a completely randomized design with three treatments and four replications and analyzed using ANOVA. The results of this study showed that the percentage of individual motility of the sperms after thawing on the three treatments did not differ significantly (P>0.05), with the values were 79.2%, 77.5%, 84.4%, respectively. The progressive motility was 63.2%, 64.4%, and 73.9%, respectively, and the viability was 84.6%, 84.6%, and 84.6%, respectively. It can be concluded that the quality of Etawah crossbreed frozen semen after washing using centrifugation and at different concentrations in the straw was able to maintain the motility and viability of the semen after thawing.
Estrus expression of dairy cows after calving with and without using cooling system
Authors: Akbar J , Yusuf M , Toleng A L , Masturi  , Sahiruddin  
Published: June 2021

Abstract
This study aimed to compare the estrus expression of postpartum Friesian Holstein (FH) dairy cows with and without the cooling system in Cendana, Enrekang. A total of 9 postpartum FH dairy cows were used in this study, 3 of them were placed in the cold house and the other 6 cows were placed without a cooling system. The feeding consisted of forage, rice bran, and water, which was free access; ad libitum. The parameters measured in this study were (1) the signs of secondary estrus signs, such as vulva condition, mating behavior, mucus secretions, and (2) the duration of estrus, which was counting from the first estrus to the last observation where the cows were no longer showing the estrus symptoms. These parameters were compared by using the t-test. The results showed that the cervical mucus of dairy cows with the cold house was clearer intensity than those without a cooling system (66.7 vs. 16.7%). The changing behavior of dairy cows with cold houses showed higher intensity than without cold houses (100 vs. 67%). The duration of estrus in dairy cows with cooling had significantly (P<0.05) longer than those without cooling (24.4±1.5 vs. 18.3±2.2 hours). It can be concluded that the signs of secondary estrus for those dairy cows in the cooling system showed a clear appearance than those dairy cows without a cooling system. The duration of estrus with a cooling system was longer than without a cooling system.
Enteric methane mitigation by using seaweed Eucheuma cottonii
Authors: Widiawati Y , Hikmawan D 
Published: June 2021

Abstract
Methane is one of greenhouse gasses cause global climate change. Sources of methane emitted by livestock are from enteric fermentation during feed digestion in the rumen of ruminant animals and from manure of ruminant and non ruminant. Methane enteric contributes the largest portion of total gas emitted by livestock. Therefore, mitigation strategy of enteric methane production is become the important issue. The objective of this study was to determine the effect of Eucheuma cottonii (EC) seaweed added to basal diet on enteric methane production and fermentation kinetics by using in vitro method. Three level of EC were added to basal diet of Elephant Grass (EG), they were P0 = EG+ 0% EC; P1 = EG + 4% EC; P2 = EG + 8% EC; dan P3 = EG + 12% EC. All treatment was replicate five times. Variables measured were total and methane gas produced, dry matter and organic matter digestibility, pH, and ammonia concentration; rumen protozoa and bacterial population. The data obtained were analyzed using ANOVA and continued with Tukey test. The results showed that increasing level of EC on EG followed by declining methane gas produced by 7.66% ; 9.93%; and 16.74%, respectively (P<0.01); increased total bacteria population up to 169.7%, reduced protozoa population up to 69.2%; increased dry matter and organic matter digestibility (P<0.01). It is concluded that supplementation of E. cottonii on elephant grass basal diet on dose level of 4%, 8% and 12% reduced CH4 production as well as increased digestibility of the feed. The best level of E. cottonii supplementation in reducing CH4 production was 12% with can give reduction effect on CH4 up to 16.74% and increasing on digestibility up to 11.17%.
Effect of differences in fermentation process methods of cattle hair waste on the properties of hair protein concentrate
Authors: Gau M R , Said M I , Jamila  , Yuliati F N 
Published: June 2021

Abstract
Cattle hide cracker processing industry is one of the industries that produces a large amount of hair waste. Cattle hair waste (CHW) contains a fairly complete nutritional composition. The CHW has the potential to be produced into hair protein concentrate (HPC) for the provision of animal feed. The fermentation method of CHW was identified to affect the properties of the HPC. This study aims to evaluate the effect of applying different fermentation methods on the CHW to the properties of HPC. The research was designed experimentally using a completely randomized (CRD) design with a unidirectional pattern of 4 treatments with 3 replications. A total of 4 fermentation methods were applied, namely R1 = CHW + Bacillus subtilis; R2 = CHW + Cooking pressure + Bacillus subtilis bacteria; R3 = CHW + NaOH 5% + Bacillus subtilis; R4 = CHW + Cooking pressure + 5% NaOH + Bacillus subtilis. The results showed that the different fermentation methods of CHW had a significant (P<0.05) effect on the characteristics of the HPC. The test results regarding crude fiber content obtained values ranging from 1.20 to 4.59%. Fat content is in the range of 6.32-8.69%, while the ash content is in the range of 1.41-2.45%. The application of the R2 fermentation process method shows the best treatment in terms of its ability to reduce the amount of crude fiber in the HPC from CHW.
The total plate count, Staphylococcus aureus, and pH value of raw chicken meat sold at the traditional markets in Maros regency
Authors: Kuncara M C , Yuliati F N , Prahesti K I 
Published: June 2021

Abstract
Chicken meat sold in traditional markets generally has not implemented proper sanitation procedures. Chicken meat is easily damaged and has the potential to cause illness due to contamination by pathogenic bacteria. Staphylococcus aureus is a major bacterium that causes food poisoning. This study aimed to determine the total bacteria, Staphylococcus aureus, and pH chicken meat from the traditional market in Maros. This research was conducted by the survey method and observing market conditions. A total of 24 samples of chicken meat obtained from four Maros traditional markets were examined using the pour plate method to enumerate the total bacteria and Staphylococcus aureus. The results were then analyzed descriptively. The pH value data were analyzed using analysis of variance, then further testing using the least significant difference. The results showed that the total bacteria in the four Maros traditional markets was 25% according to SNI, ranging from 4.8×105–6.8×106 CFU/g. Based on the Indonesian National Standard (SNI) 7388-2009 [1] all chicken meat samples did not meet the standard of the Staphylococcus aureus bacteria. The pH values of all chicken meat samples were in the normal range according to SNI 6.2–6.7, respectively.
Strengthening of agent extension capacity in efforts to improve the empowerment of beef cattle farmers
Authors: Abdullah A , Jamil M H , Mustabi J , Asnawi A 
Published: June 2021

Abstract
Farmer empowerment is an effort to build power and provide motivation so that farmers can find out their potential and can make decisions and determine the actions they will take related to themselves, including reducing the effects of personal and social barriers to taking action through increased self-confidence through the transfer of power from the environment. To achieve farmer empowerment is closely related to the capacity of extension workers. This study aims to analyze the strengthening of the capacity of extension workers in the empowerment of beef cattle farmers. The research was conducted in Barru Regency, South Sulawesi Province with a descriptive research approach. The determination of extension agents as respondents is randomly calculated based on Slovin, with the number of respondents being 44 extension workers. The research data was collected by conducting a survey using data collection techniques, namely interviews using a questionnaire, focus group discussion, and in-depth interviews (in-depth study) to several key informants. The results showed that the capacity of extension workers in the efforts to empower beef cattle farmers with indicators of extension capacity in fostering partnerships between farmers and business actors, providing up-to-date information and technology, fostering entrepreneurship, breeder access to financial institutions, information on production and marketing facilities, ability in the technical field and the capacity of extension workers in planning programs according to needs are still in the medium category. For this reason, it is necessary to increase the quality and quantity of extension workers through strengthening the capacity of extension workers through education and training so that it can influence changes in farmers’ mindsets on knowledge, attitudes and skills so that the welfare and empowerment of beef cattle farmers can be achieved.
Dry matter production and quality of Pennisetum purpureum cv. Taiwan applied different fertilizer
Authors: Syam N , Hasan S , Rusdy M 
Published: June 2021

Abstract

Pennisetum purpureum cv. Taiwan is a tropical forage developed and used as a ruminant feed source. This grass not only high in production and quality but also grow well with sufficient fertilizer. The objective of this study was to determine the best response of fertilization on the production and quality of Taiwan grass. The research was conducted on pasture for 2 months at the Faculty of Animal Science, Universitas Hasanuddin. The study was arranged to completely randomized design with 6 treatments and 3 replications i.e. T0 = without any fertilizer inputs; T1= 100% of urea; T2 = 100% of compost; T3 = 75% of urea and 25% of compost; T4 = 50% of urea and 50% of compost; and P5 = of 25% urea and 75% of compost, respectively. Taiwan grass is used in the form of 2 pools in each polybag. The compost was applied in 2 weeks before planting and urea fertilizer was applied after 2 weeks of planting. The result showed that input of urea and compost fertilizer have a significant effect (P<0.05) on the production and quality of Taiwan grass. Therefore, the application of a combination of 50% urea fertilizer and 50% of compost fertilizer provided a better response to dry matter production and quality compared with other treatments.