The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality

The objective of this experiment  was to determine the effects of different percentage of ration between day and night to male chicken medium type performance;  the best level of percentage of ration that given between the day and night in chicken coop. A total of one hundred and forty four day-old male chicks medium type were divided into 3 treatments and 6 replications, each treatment consist of 8 male chickens. The treatments were ration that given 30% during the day and 70% the night; ration that given 50% during the day and 50% the night; ration that given 70% during the day and 30% the night. This research was conducted from August through October 2018 in Integrated Laboratory Department of Animal Husbandry, Faculty of Agriculture, University of Lampung.  Data were subjected to analysis variance. Significant was considered at 5% level of probability. The results showed, percentage ration between day and night signicant influence feed consumption (P <0.05), but not significant effect to body weight and feed conversion ratio. The percentage of ration given 30% during  day and 70%  night is the best treatment influence feed conversion ratio (2,41) with feed consumption 1.738.03 g/bird  and body weight 718,58 g/bird. Keywords : Male chickens, Ration percentage, Chicken coop

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung daun singkong terfermentasi Aspergillus niger terbaik terhadap bobot hidup, bobot karkas, dan lemak abdominal ayam joper umur 8 minggu.  Penelitian ini dilaksanakan pada Januari–Maret 2022 di Laboratorium Nutrisi dan Pakan Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung dan Laboratorium Lapang Terpadu, Fakultas Pertanian, Universitas Lampung.  Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (0%, 5%, 10%, 15%, dan 20%) tepung daun singkong terfermentasi Aspergillus niger yang diulang 4 kali dengan total 20 unit petak percobaan, masing-masing unit berisi 4 ekor ayam joper tanpa dibedakan jantan ataupun betina, sehingga jumlah ayam joper 80 ekor. Peubah yang diamati meliputi bobot hidup, bobot karkas, dan lemak abdominal. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA) pada taraf nyata 5%.  Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung daun singkong terfermentasi Aspergillus niger 0%, 5%, 10%, 15%, dan 20% tidak berpengaruh nyata (P>0,05) terhadap bobot hidup, bobot karkas, dan lemak abdominal ayam joper umur 8 minggu. Substitusi daun singkong terfermentasi Aspergillus niger hingga taraf 20% masih dapat ditoleransi oleh ayam joper, akan tetapi belum mampu dalam meningkatkan bobot hidup, bobot karkas, dan lemak abdominal ayam joper.

This study aimed to study the effect of stocking density on live weight, carcasses and giblets of broiler in closed houses; and to determine the best stocking density on live weight, carcass and giblet of broiler in a closed house.  This research was conducted in April-May 2019 for 28 days with 14 days of treatments period (14-28 days) at PT. Charoen Pokphand (Kandang Bandara 2) located in Bangun Sari hamlet, Way Sari Village, Natar District, Lampung Selatan Regency.  This study used a Completely Randomized Design with four treatments, of stocking density of 15 heads/m2 (P1), stocking density of 17 heads/m2 (P2), stocking density of 19 heads/m2 (P3), and stocking density of 21 heads/m2 (P4), with five replications for each treatment. The data obtained were analyzed using analysis of variance at  5% level. The result of the analysis of variance showed that the different stocking density had no significant effect on the live weight, carcasses, and giblet of broiler at 28 days of age in the closed house.   Keywords:  Carcass, Closed house, Giblet, Live weight, Stocking density

Broiler meat is one of the most common sources of animal protein consumed by Indonesians. This study aimed to determine the physical quality of broiler meat including pH value, water holding capacity, and cooking losses of broiler meat in the traditional market of Bandar Lampung city. This research was conducted in December 2019--January 2020. This research used a survey method using 79 samples of breast broiler meat. The sample was from 13 traditional markets in the city of Bandar Lampung (Rajabasa market, Untung market, SMEP market, Koga market, Way Kandis market, Way Halim market, Tugu market, Tamin market, Kangkung market, Cimeng market, Lempasing market, Gudang Lelang market, and Panjang market). The variables observed in this study included degree of Power of Hydrogen (pH), water holding capacity (WHC), and cooking losses. The results of this study indicated that the highest pH value (6.04) was from the Lempasing market, the lowest pH value (6.138) was from Gudang Lelang market, the highest WHC value was from the Lempasing market which was 58.13%, the lowest WHC value was from Way Kandis market which was 52.76%, the highest cooking loss value was obtained from the SMEP market which was 31.48%, and the lowest cooking loss value was obtained from the Rajabasa market which was 27.29%. It can be concluded that the pH value and cooking loss were still normal with an average range of 6.138-- 6.304 and 27.29--31.48%, respectively, while the average range of water holding capacity was in high category (52.76--58.13). Keywords: Broiler, Cooking loss, pH, Traditional market, Water holding capacity