bluuebunny/crossref_metadata_2025_split huggingface dataset:
Amino acid composition and protein quality of native chicken meat fed green feed
Authors: Purwanti S , Syamsu J A , Nadir M 
Published: June 2021

Abstract
Amino acid composition can be used to determine protein quality, by comparing with reference amino acid values. This research was conducted with the aim to evaluate and study the composition of amino acids and protein quality of native chicken meat by giving Indigofera zollingeriana powder (IP) and turmeric phytobiotics (TP) as green feed. Treatment ration study: R0 = control ration (research ration without green feed; Treatment R1 = substitution of 10% protein of soybean meal with IP + 2.5% TP; Treatment R2 = substitution 15% of soybean meal protein with IP + 2.5% TP, treatment R3 = substitution of 20% protein of soybean meal with IP + 2.5% TP. The variables observed were amino acids composition and protein quality of native chicken meat. The raw material for rations was prepared according to the needs of native chicken with iso-protein and iso-energy. The study used 160 native chickens which were divided into 4 treatments and 5 replications using a completely randomized design (CRD). Chemical scores were 78.91%, 76.39%, 82.66% and 82.66% for the treatment of R0, R1, R2 and R3 respectively, and amino acid scores increased along with the increase in substitution of soybean meal with indigofera powder protein be respectively 98.29%; 97.78%; 102.59% and 107.85%. It concluded that substituting 20% soybean meal protein with indigofera powder protein and added 2.5% turmeric phytobiotic gives a better chemical score and amino acid score.
Early nutrition programing - an approach for improving production performance of Indonesian Native Chicken – Kampung Chicken
Authors: Rahardja D P 
Published: June 2021

Abstract
Indonesia is considered as one the major chicken domestication centers in the world due to distinctive characteristics of chickens in this country compared to those in Asia and other countries in the world. Based on molecular studies, Red Junglefowl (Gallus gallus) is strongly presumed as the ancestor of the of Indonesian native chicken (INC). Through domestication processes, now, there are at least 30 different clumps of INC, which can be grouped into identifiable clumps with specific characteristics (colour, sound, etc, such as Pelung, Kedu, etc), and the non-identifiable clump with no specific characteristic, and usually called Kampung chicken. Kampung chicken clump represent the highest population among local chickens, and most of them are raised under an extensive traditional system. They are having very high genetic variation and diverse physical appearances (body size, colour, sound), and the most of them has not been modified gentically. Compared with exotic commercial breed, both broiler or layer, Kampung chicken has lower in production and reproduction, very slower growth rate and poorer feed efficiency. However, from market point of view, Kampung chicken products have better prices and consumer preferences. This market condition is certainly an opportunity to fill and to develop market of Kampung chicken. Additionally, this condition also motivates the farmers improving Kampung chicken production as their livelihood. As an approach, Early Nutrition Programming (ENP) may be a complementary of various previous efforts carried out to improve the performance of Kampung chicken. The program is a mean to provide specific additional nutrients earlier to the developing embryo in the incubation period (in ovo feeding – IOF program), which then continued after hatching (Post-hatch feeding - PHF program) with neonate nutrition in the perinatal period (a week before to a week after hatching). In the modern broiler industry, the application of ENP has been widely implemented and reported that the program resulted in achieving market weight quicker than before. However, information about application of ENP in Kampung chicken is still scarce. The early nutrition programing (ENP) can be implemented for improving the performance of INC – Kampung chicken with some considerations. From scientific point of view, ENP can be fully conducted.The ENP has much potential to yield several advantages, among them reduced post-hatch mortality and morbidity; greater efficiency of feed nutrient utilization at an early age; improved immune response to enteric antigens, and increasing production performance as a whole. From technical point of view, consideration should be done during embryonal period, particularly for the treatment of IOF (injected solution : diluted nutrient, osmotic pressure, time, site); During perinatal period, earlier acces to external feed will help the new hatched chicken to improve the overall performance of Kampung chicken.
Fatty acid profiles of egg yolk and albumen from Cemani and White Leghorn chickens
Authors: Kostaman T , Soewandi B D P , Pasaribu T 
Published: June 2021

Abstract
The composition of the yolk and albumen content in the egg was 60 and 30%, respectively. The purpose of this paper is to examine the fatty acid profile (FA) of egg yolk and albumen in cemani and white leghorn chickens. Cemani and white leghorn chickens were given a commercial feed of 110 g/head/day, and drinking water was given ad libitum. Two fresh eggs from each hen were used in this study to examine egg yolk and albumen fatty acids by gas chromatography. The data obtained were analyzed statistically with an independent sample T-test. The results showed that the FA profiles of egg yolk and albumen were not significantly different (P>0.05) for the parameters of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) from chicken. Cemani and white leghorn chickens, monounsaturated fatty acids (MUFA) are found in more amounts than SFA and PUFA in egg yolks and albumen. It can be concluded that the FA profiles of cemani and white leghorn chickens are almost the same.
The effect of grit administration on the macroscopic and microscopic appearance of starter phase broilers digestive tract
Authors: Suprayogi E J , Zalizar L , Winaya A 
Published: June 2021

Abstract
Digestive tract has a key role in poultry growth due to its function in absorbing nutrients. Grit is one of feed ingredients widely used to accelerate grinding process. The purpose of this study was to determine the effect of grit administration on broiler chickens in the starter phase from age 1 to 21 days on the macroscopic and microscopic appearance of the digestive tract. The study design consisted of four combinations and five replications group from 200 broilers, with 10 broilers in each group. The treatments given were 0% grit; 0.5% grit of BW (body weight); 1% grit of BW; 1.5% grit of BW. The results showed that grit administration affected the macroscopic appearance of broilers digestive tract. Grit administration had a significant effect (P<0.05) on gizzard weight, duodenal length, jejunum length, ileum length, total intestinal length and total intestinal surface of broilers and had no significant effect (P>0.05) on the width of the small intestine. The results showed that grit administration affected the microscopic appearance of broiler chicken intestines. Grit administration had a significant effect (P<0.05) on the basal width and surface area of the small intestine villi and had no significant effect (P>0.05) on the villi apical width, villi height, and cryptic depth. In conclusion, grit administration grit administration to starter phase broilers can improve the macroscopic appearance of digestive tract and can improve the surface area of the small intestine villi with the optimal concentration 0.5% of body weight.
Behavior of Sulawesi Black Monkey (Macaca maura): a case study of attacking behavior in agricultural plants
Authors: Labahi P A 
Published: June 2021

Abstract
Sulawesi Black Monkey (Macaca maura) is an endemic species of South Sulawesi that is almost extinct. One of the habitats is in the Tabo-Tabo education and training forest area, Pangkep Regency. The existence of monkeys is a problem because there are human activities in and around the area and they are considered as pests of agricultural crops. To shelter and prevent the Sulawesi Black Monkey (Macaca maura) from its extinction, we need to know where to live and evidence about its attacking behavior on agricultural crops. The study was conducted using a survey and observation method in the field which was modified by providing feed in the form of corn, peanut and cassava which were ready for harvest, which was found in a land measuring 10 x 30 m. The results of the Macaca maura attack behavioral research revealed: peeping behavior, initial attack behavior, eating behavior and safety behavior. The attack on the agricultural location by Macaca Maura because the community’s agricultural land is located in the Macaca maura home range.
Milk quality improvement through the application of plantaricin IIA-1A5 as biopreservatives on fresh milk in dairy cow farm
Authors: Nandika A , Arief I I , Wulandari Z 
Published: June 2021

Abstract
Foods are better being consumed raw and fresh, however, fresh milk has different case. In fact, drinking fresh milk still became a debate until this day. Some claims said unprocessed fresh milk contains more nutrition compared with pasteurized milk, although milking process do not guarantee protection from bacteria and dirt contamination. One type of bacteriocin known is plantaricin IIA-1A5, this bacteriocin has role as natural biopreservative because it contains antimicrobial compound which expected to be able to damage and kill pathogenic bacteria such as S. aureus by inhibiting other bacteria growth with damaging its cell membranes. This study data analysis was conducted using randomized block design (RDB) with 3 repetitions. Treatment design consisted of control, plantaricin (11.02 mL), and penicillin (7.5 mL). Microbiological characteristics, physicochemical characteristics, and Lowry Protein Assay Method tests were carried out. The results showed that microbiological characteristics and physicochemical characteristics have met SNI Standards, namely 01-3951:1995, 7388:2009, and 3141.1:2011.
Determination of the expiration time of Dangke ripening cheese through physico-chemical and microbiological analysis
Authors: Malaka R , Maruddin F , Baco S , Ridwan M , Hakim W , Irwansyah  , Maria I L , Alimuddin A , Dwyana Z 
Published: June 2021

AbstractDangke ripening cheese is a dangke cheese that is processed by ripening with lactic acid bacteria to improve the taste, self-life of the product, and diversify it with new flavors. In this study, consumer tests were carried out after the packaging process and product self-life test at cold storage, room temperature, and freezing temperature, to see the product expiry period. The parameters measured were consumer acceptance, physical, chemical, and microbiological quality. The results showed that the physical characteristics of Dangke ripening withL. lactisinoculation and packaged with banana leaves and vacuum plastic were the best quality when stored at refrigerator temperatures and still not damaged until storage for 15 days, while at room temperature storage has shown a decrease quality. Frozen storage indicated that physical quality was still good for 15 days but tends to be less favored by consumers, possibly because the texture has changed.
Organoleptic quality of pasteurization milk by matoa (Pometia pinnata) leaf extract supplementation
Authors: Munirah M , Malaka R , Maruddin F 
Published: June 2021

Abstract
This study was aimed to analyze the effect of adding matoa leaf extract (MLE) and different pasteurization methods (PM) on organoleptic characteristics of pasteurized milk (PMi). This study used a completely randomized design of factorial pattern 5×2 with 3 replications consisting of 2 factors, the level of matoa leaf extract and pasteurization methods. Pasteurized milk was made from reconstituted milk i.e. full cream milk powder, each sample was added by MLE with levels of 0%, 0.05%, 0.10%, 0.15% and 0.20%, then pasteurized at Low-Temperature Long Time (LTLT) (63°C for 30 minutes) and High-Temperature Short Time (HTST) (72°C for 15 seconds). The result of the study indicated that supplementation of 0.20% MLE combination by HTST method results in best Pasteurization Milk, but not favored by the panelist. The HTST pasteurization method with Pasteurization Milk was color white (did not change the natural color of milk), specific flavor, taste, and preferred by panelists.
Effect of combination of poultry eggs and acids on the color profile and consumers’acceptance on mayonnaise
Authors: Amalia I , Nahariah N , Hikmah H 
Published: June 2021

Abstract
Mayonnaise is a types of emulsion product that uses basic ingredients including egg yolk, acids, salts, sugars, and vegetable oils. The uses of a combination of egg yolk from several poultry and different types of acids has not been widely studied. The aim of the studies was to explain the effect of the combination of poultry eggs and acids on the color profile and fondness mayonnaise. This studies used a completely randomized design (CRD), with 9 combinations and 3 replications. The treatment combinations were A1; duck eggs and lime, A2: duck eggs and apple vinegar, A3: duck eggs and synthetic acid, A4: native chicken eggs and lime, A5: native chicken eggs and apple vinegar, A6: native chicken eggs and synthetic acid, A7: chicken eggs and lime, A8: chicken eggs and apple vinegar, A9: chicken eggs and synthetic acid. The parameters measured were the color profile including lightness, redness, yellowness, and consumers’ acceptance on mayonnaise. The results showed that the combination of different types of poultry eggs and acids had no effect on the lightness value of mayonnaise. However, it showed a very significant effect (P ≤ 0.01) on the resulting redness, yellowness and fondness mayonnaise values. The combination of chicken eggs and synthetic acid increased the color profile and consumers’ acceptance on mayonnaise.
Physical characteristics of ice cream with the addition of tangerines (Citrus reticulata)
Authors: Hapdang A , Maruddin F , Malaka R 
Published: June 2021

Abstract
The addition of fruit can improve the taste of the ice cream. One type of fruit that can be used as an additional ingredient is mandarin orange or tangerines (Citrus reticulate). This study aimed to determine the effect of the addition of tangerines to pH, melting power and overrun. This research was conducted at the Dairy Processing Biotechnology Laboratory, Faculty of Animal Husbandry, Hasanuddin University, Makassar. The ingredients used are full cream milk, water, sugar, yolk, tangerines, whippy cream, vegetable fat, and cornstarch. This research was conducted completely randomly (CRD) with 4 treatments and 3 replications. The results clearly showed that the addition of different tangerine levels did not affect the pH value of the ice cream. Additionally, the higher level of tangerine addition resulted in a decrease in overrun value and slowed the melting power of the ice cream. Hence, in making ice cream it should be consisted of tangerines at a level of 15% by considering overrun and melting power of the ice cream.
The effect of different concentration of chicken leg skin gelatin on the chemical characteristics and the consumer acceptability of chicken meat sausage
Authors: Sompie M , Siswosubroto S E 
Published: June 2021

Abstract
This study was aimed to determine the effect of different concentrations of gelatin on the chemical characteristics of chicken meat sausage. This research materials were used chicken legskin gelatin, chicken meat and sausage ingedrients. This study used Completely Randomized Design (CRD). The treatment factor is concentration of chicken legskin gelatin is added to sausage mixture (R0 = 0%, R1 = 10%, R2 = 20%, R3 = 30% and R4 = 40%) with four replications. Organoleptic test used 35 trained panelists. The results showed that the different concentration of chicken leg gelatin had significant effect (P<0.05) on pH value, water content, collagen, protein and fat content of chicken meat sausage, but the elasticity had no effect. Organoleptic test with a hedonic scale indicated that the addition of gelatin concentration had an effect on the panelists acceptability that was color, taste and aroma and tenderness of chicken meat sausage. It was concluded that the chicken meat sausage with adding 20% chicken legskin gelatin had the best chemical characteristics and it can be accepted by panelists.
Physical meat quality comparison of selected KUB chicken, original Kampung and improved Kampung chicken with in ovo feeding technology
Authors: Saifullah S , Dagong M I A , Pakiding W 
Published: June 2021

AbstractThe purpose of this study was to determine the comparison of the quality of native chicken meat. The study used 90 Day old chicken (DOC) three types of native chickens. Chickens were reared for 70 days with ad libitum feeding and drinking water. The method used was a completely randomized design (CRD) with 3 treatments and 15 replications. The treatments were P1 (native native chicken, Balitnak superior (KUB)), P2 (ordinary native chicken) and P3 (native chicken in ovo feeding breeds). The parameters measured were the pH value of the meat, water binding capacity, cooking losses, tenderness, and meat color. Research data obtained at pH values P1 (5.92), P2 (5.95), P3 (5.58); water holding capacity (%) P1 (42.6), P2 (37.27), P3 (5.58); cooking losses (%) P1 (18.46), P2 (19.46), P3 (24.86), tenderness (kg/cm2) P1 (0.74), P2 (0.76), P3 (0.94); flesh color L P1 (56.04), P2 (56.60), P3 (54.04), meat color a P1 (5.91), P2 (5.93), P3 (3.82); and meat color b P1 (5.93), P2 (5.98), P3 (5.45). The results showed that although there were differences in pH, water holding capacity, and cooking losses in all treatments, the three of them were still of good quality meat because they had pH values that were still in the normal range and the meat was very tender.
The potential of oocytes based on the status of ovary activity to achieve the level of in vitro maturation in Bali cattle
Authors: Mutmainna A , Sonjaya H , Yusuf M , Hasbi H 
Published: June 2021

Abstract
The physiological condition of slaughterhouse bovine ovaries may vary greatly, including the luteal phase, follicular phase, and pre-puberty. However detailed information is scarce on how it affects oocyte maturity in vitro. Therefore, this work aimed to investigate the impacts of ovarian activities on the oocyte maturity of Bali cattle in vitro. Completely randomized designed was arranged, consisting of three ovarian stages (luteal, follicular, and pre-cycle) as a research variable and carried out at four replication. Oocytes were recovered by slicing the follicles from surface-visible ovaries. The oocyte maturation was performed in an incubator containing 5% CO2 at 38.5°C. Following the removal of the cumulus, the oocyte was prepared for fixation, then observed under a microscope. The research showed that the structure of oocyte grades A (compact cumulus cells and thick cytoplasm) in the follicular and luteal phase was similar, but such condition was significantly different compared to the prepubertal phase. The oocyte maturity of M-II was significantly lower (P<0.05) in the pre-cycle phase than in the luteal and follicular phase. Meanwhile, the stages of GV, GVBD, and MI appeared to be identical in all phases. This work concluded that the structure of the oocyte population is closely related to ovarian stages, resulting in higher maturity on M-II oocytes during the luteal and follicular phases.
The quality of Bali bull sexed sperms at different incubation time using egg white sedimentation method
Authors: Sahiruddin  , Widjiati  , Madyawati S P , Toleng A L , Yusuf M , Masturi  , Ako A , Amrullah M F 
Published: June 2021

AbstractThe success rate of Artificial Insemination (AI) can be increased by using semen from superior bulls of the desired sex. For meat production purposes, sexed semen used is the male sex, but for milk production, then the female sex is used. This study aimed to determine the effect of incubation time for sexing the sperms using egg white albumin sedimentation method on the quality of Bali bull semen. This study was using a completely randomized design (CRD) with three different incubation time treatments; 25 (T1), 30 (T2) and 35 minutes (T3) with three replications. T0 was used fresh semen as a control without incubation time. The variables measured in this study were the motility and concentration of the sperms before and after sexing. The results of this study showed that the incubation time did not affecting the sperms motility and concentration (P> 0.05). However, motility of the X sexed sperms in T2 is likely higher than in T1 and T3. Contrary, motility of Y sexed sperms in T1 had higher than in T2 and T3. It can be concluded that the incubation time during separation of X and Y sperms using egg albumin sedimentation had no significant effect on sperms motility and concentration.
Supplementation of Moringa (Moringa oleifera) leaf meal block on the quality of Bali bull semen
Authors: Anggara F D , Yusuf M , Toleng A L , Sahiruddin  , Masturi  , Hasrin  
Published: June 2021

Abstract
The low calving rate of Bali cattle followed by a decrease in productivity is related to the low quality of semen produced by a male as a genetic carrier for their offspring. This study aimed to determine the effect of Moringa (Moringa oleifera) leaf meal block on the semen quality of Bali bull. This study was using 10 Bali bulls aged from 1.5 to 2 years which were divided into two treatment groups. Each group consisting of 5 bulls that were supplemented with Moringa leaf block flour in the diet (P1) and the other 5 bulls as control, P2 (without treatment). The parameters measured in this study were the percentage of microscopic evaluation (mass motility, individual motility, progressive motility). Each parameter in each treatment was compared using the T-test (independent sample t-test). The results of this study indicate that the macroscopic evaluation of semen in P1 was a slightly thick consistency, a slightly milky white color, a distinctive odor, while in P2 it is moderate consistency, slightly translucent color, and specific odor. The volume and pH at which the mean P1 was 1.23 ± 0.57, 6.86 ± 0.33, at P2 was 1.44 ± 0.56, 7.05 ± 0.39, respectively (P>0.05). The results of this study showed that microscopic semen evaluation of bulls supplemented with Moringa leaf block flour in the diet (P1) had significantly (P<0.05) higher than without supplementation (P2). Microscopic evaluation of semen on P1 showed that the mean values of individual motility, concentration, and abnormality were 80.65 ± 5.26, 1.156×106/ml, and 17.31 ± 3.60, respectively, and P2 were 73.23 ± 7.36, 724×106/ml, and 24.10 ± 6.34, respectively. The mean values of mass motility, progressive motility and viability of P1 were (++) 80%, 67.20 ± 6.32, 91.58 ± 7.93, respectively and P2 were (++) 70%, 60.19 ± 7.49, 88.08 ± 11.34, respectively. It can be concluded that supplementation of Moringa leaf block in the diet of Bali bulls can improve the quality of semen.