Hasanuddin Journal of Animal Science (HAJAS)

Supplementation of Turmeric Flour (Curcuma longa) in Feed from The Grower to Laying Phase on The Productivity of Mojosari Ducks

Rasyidah Mappanganro — 2024-04-07

This research aims to determine the performance of the grower phase until the first egg laying of mojosari ducks given turmeric flour supplementation. This research used 40 mojosari ducks aged 16-28 weeks. The experimental research method used a completely randomized design with five treatments and four replications. The study was carried out for 12 weeks, maintained intensively, and given basal feed with the addition of 0.2%, 0.4%, 0.6%, and 0.8% turmeric flour. Basal feed is made from fine bran, ground corn, and concentrate. The parameters observed were the final weight of the growth phase, body weight gain, feed conversion in the growth phase, body weight and age at first egg laying, and the weight of the first egg. The data obtained was then analyzed using analysis of variance (ANOVA) and Pearson correlation. The results showed that adding turmeric flour at 16-24 weeks of age was able to increase body weight gain and reduce feed conversion rate (p<0.05), and at 24-28 weeks of age could accelerate the age of first egg laying (p<0.01). Pearson correlation showed that there was a positive relationship (0.462) between age at first laying and first egg weight, a negative relationship (-0.569) between age at first laying and body weight, and a negative relationship (-0.398) between duck body weight and first egg weight. Adding 0.6% turmeric flour to feed is the optimal and best level to improve the performance of mojosari ducks from the growth phase to the egg-laying phase.

Keywords: Grower, laying, Mojosari duck, turmeric flour

Factors Influencing Beef Cattle Farmers’ Participation in Profit-Sharing System

Ananda Vina Saputri — 2024-04-21

One type of livestock business in several of Indonesia's rural areas is the profit-sharing beef cattle farming system, where investors and livestock keepers share the profits. This profit-sharing scheme is known as the teseng system in South Sulawesi Province. This study aims to determine whether the availability of capital, land area, business scale, age, income, and the number of family dependents affect beef cattle farmers' utilization of the teseng profit-sharing system in Temmabarang Village, Penrang District, Wajo Regency, South Sulawesi Province of Indonesia. The type of research used was a descriptive and explanatory research method. Technique sampling was done by simple random sampling with 90 respondents. The data was obtained and analyzed using a well-structured questionnaire and a binary logistic regression model. The results showed that the factors that significantly affected farmers' participation in the teseng system were the availability of capital, business scale, age, and income. In contrast, the factors that had no effect were the variable perceptions of land area and the number of family dependents.

Keywords: beef cattle, capital, income, profit-sharing, teseng

Structure and Dinamyc Beef Cattle Population in Sidenreng Rappang Regency, Indonesia

Rezky Yuniar Sardi — 2024-05-18

ABSTRACT

Native Indonesian beef cattle have existed in Indonesia for a long time. Local beef cattle originate from outside Indonesia but have been bred and cultivated for a long time in Indonesia, so they have specific characteristics. Balinese cattle (Bos sondaicus) are beef cattle native to Indonesia, while local cattle are Madurese cattle and Sumba Ongole (PO) cattle. This study aimed to determine the population structure of beef cattle and the population dynamics of beef cattle based on the percentage of births, deaths, and the slaughter of productive females. This research was conducted in March - April 2023. This research was conducted in Bulo Timoreng Village, Panca Rijang District, Sidenreng Rappang Regency, with a sample of 53 respondents. The researchers used a survey method through observation and interviews. The data analysis used in this research is a descriptive statistical analysis that calculates the percentage of population data and population dynamics data. The population structure based on age is adult 60.47% (male 21.34% and female 39.13%, heifer 28.26% (male 15.47% and female 12.79%), and calf 11.27% (male 5.72% and 5.55% for females. Population dynamics based on the birth rate for the past year is 11.27%, the mortality rate is 3.62% (2.41% for males and 1.21% for females), while the slaughter rate productive females as many as 11 heads with a percentage of 1.65%.

Keywords: Death, birth, cattle, calf, heifer

Morphology Traits and Dry Matter Yield of Pennisetum purpureum Pakchong 1 Fertilized by Liquid Organic Fertilizer

Muzakkir Kalebbi — 2024-07-08

Forage must be available sustainably in both quality and quantity to support ruminant farming, so it requires soil that contains sufficient nutrients. This study aims to determine the growth, production, and quality of Pakchong elephant grass after being given liquid organic fertilizer in different doses. The experiment conducted in this study used a completely randomized design (CRD) with five treatments and five replications, namely P0 (No liquid organic fertilizer), P1 (Liquid organic fertilizer 40 liters/ha equivalent to 29 ml/plot), P2 (Liquid organic fertilizer 50 liters/ha equivalent to 36 ml/plot), P3 (Liquid organic fertilizer 60 liters/ha equivalent to 43 ml/plot), P4 (Liquid organic fertilizer 70 liters/ha equivalent to 50 ml/plot). The results showed that implementing various levels of liquid organic fertilizer positively impacted the growth of Pakchong elephant grass. In the parameters of plant growth, the best results were obtained in the P4 (70 l/ha) and P3 (60 l/ha) treatments compared to P0 (without fertilizer). Production of Pakchong elephant grass using liquid organic fertilizer in different doses obtained the best results on treatments P4 and P3. The provision of different doses did not significantly affect (p>0.01)the nutritional content of Pakchong grass.

Keywords: Organic liquid fertilizer, Pakchong, growth, production, quality

Antioxidant Activity, Organoleptic Quality of Salted Eggs with Pandan Leaves Addition

Khatima Khatima — 2024-07-20

This research aimed to study salted eggs' antioxidant activity and organoleptic quality by adding Pandan leaves with different concentrations. The research used a Completely Randomized Design (CRD), four treatment levels, and three replications, adding pandan leaf levels (%) 0.15, 30, and 45, respectively. Measuring the organoleptic quality of salted eggs uses a Likert scale. Testing for antioxidant activity using the DPPH (2,2-diphenyl-1-1 pircryhydrazhyl) method. The level of addition of pandan leaves had a very significant effect (P<0.01) on antioxidant activity and a significant effect (P<0.05) on the IC₅₀ of salted eggs. The antioxidant activity and IC₅₀ value of salted eggs in all treatments produced an IC₅₀ of less than 50 ppm (powerful antioxidant). The addition of 15% pandan leaves was the best treatment in terms of color, texture, preference, and taste, while for aroma, the best quality was the addition of 45% pandan leaves. From this research, the best treatment for salted eggs is adding 15% pandan leaves.

Keywords: Salted egg, pandan leaves, organoleptic quality, antioxidant activity

Effect of Egg Yolk Powder as An Alternative Extender on The Quality of Bali Bull Spermatozoa

Dina Ardiana — 2024-08-24

Semen extender is closely related to the success of artificial insemination to achieve maximum results. Extender aims to increase the volume of semen, provide food substances as a source of energy for spermatozoa provide buffers to maintain pH, osmotic pressure, and electrolyte balance, and prevent the possibility of germ growth. This study aims to determine the effect of extender on the quality of Bali bull spermatozoa through an alternative approach, one of which uses Tris-Egg Yolk powder extender, which is efficient and effective. The study was designed randomized, with three treatments and five replications. The treatment combinations were P0 (Tris-Fresh Egg Yolk 20%), P1 (Tris Oven Egg Yolk 20%), and P2 (Tris-Commercial Egg Yolk 20%). The results of analysis of variance showed that in the parameters of progressive motility, viability, abnormality and intact plasma membrane, treatment of P0 (Tris-Fresh Egg Yolk 20%) tended to be similar as treatment P1 (Tris-Oven Egg Yolk 20%) (P>0.05), but in P2 (Tris-Commercial Egg Yolk 20%) was significantly lower (P<0.05) than P0 and P1. It can be concluded that oven egg yolk powder mixed with tris solution can maintain sperm quality after dilution.

Keywords: Oven egg yolk powder, commercial egg yolk powder, buffer solution

Physicochemical Properties of Dangke Nuggets with the Addition of Corn Flour (Zea Mays L.)

Siti Nurjannah — 2024-10-13

This study aimed to analyze the effect of dangke nuggets with the addition of corn flour on the physicochemical properties of dangke nuggets. This study used a completely randomized design (CRD) factorial pattern with three replications and three treatments. The first factor was corn flour addition level of 0%, 5%, and 10%, and the second factor was storage time of 0, 14, and 28 days in the freezer. Physicochemical testing included the Cooking Loss test, nugget breakability, water content, protein content, and fiber content. The results showed a correlation between the corn flour addition level and the storage time, which had a significant effect (P<0.01) on the Cooking Loss, water content, protein content, and fiber content of dangke nuggets. At the same time, there was no correlation between the corn flour addition level and the storage time for shear force, which had no significant effect (P>0.05). Based on the study, it can be concluded that the addition of 5% corn flour to the formulation can increase protein content. In comparison, adding 10% corn flour provides the best quality in terms of cooking loss, nugget-breaking power, and water content and increases the fiber content of the nugget. The longer the storage, the lower the water content and protein content, reducing the quality of cooking loss and nugget-breaking power.

Keywords: Dangke, nuggets, corn flour, physicochemical properties