This study aims to determine the effect of storage time of broiler chicken on its quality in terms of protein content and total bacterial plate number. This research was conducted on 11-19 December 2017. The design used in this study was a Completely Randomized Design (CRD) with 3 treatments consisting of 2 days of storage (A1), 4 days (A2) and 6 days (A3) and the number of replications is 3 replications. Data were analyzed using ANOVA. Sample analysis was carried out in the MIPA laboratory at the Faculty of Tarbiyah and Teacher Training, Ambon IAIN and Pattimura University Basic Chemistry Laboratory. The results showed that there was an effect of the length of storage of broiler chicken on protein levels and total bacterial plate numbers. The effect of broiler chicken meat storage on protein content was 14.2% while the effect of broiler chicken storage on the total plate number of bacteria was 12.7%. Key Words: Duration of Storage, Broiler Chicken Meat, Protein Levels, ALT

The aim of this experiment was to determine crude fiber content of sago by product fermented with White Root fungi and urea. The treatments were imposed in a Randomized Complete Design with three replications. The treatments were ration with: medium without White Root fungi and urea (R0), medium with White Root fungi (R1), medium with White Root fungi and 0,25% urea (R2), medium with White Root fungi and 0,50% urea (R3).  Parameters measured were NDF, ADF,  and lignin. The results showed that all components of crude fiber decreased during fermentation periods with White Root fungi (Pleurotus ostreatus) and urea. The average NDF content of fermented sago-by products were 57,27%, 51,25%, 52,37%, and 50,94% for R0, R1, R2, and R3, repectively.  There was significant differences between R1, R2. R3 and R0 (P<0,05). The average ADF content of fermented sago-by products were 49,54%, 47,58%, 46,75, and 45,14% for R0, R1,R2, and R3 respectively. There was significant differences between R1, R2, R3 and R0 (P <0,05).  Statistical analysis showed significant difference in ADF content between R3 and R0.  The average lignin content of fermented sago-by products were 6,64%, 5,74%, 5,39%, and 5,41% for R0, R1, R2, and R3, respectively. There were no significant differences among the treatments.  It be can concluded that sago-by product fermented with white root fungi and 0,50% urea decreased crude fiber components.

Penelitian ini menggunakan Rancangan Acak lengkap yang terdiri dari 4 perlakuan (jenis mahkota bunga) dan tiap perlakuan diulang sebanyak 4 kali, sehingga total pengamatan yaitu 16 unit pengamatan. Berdasarkan hasil penelitian dan pembahasan, maka dapat disimpulkan bahwa terdapat kandungan antosianin yaitu pelargonidin dan sianin serta perbedaan kadar antosianin di dalam bunga mawar (Rosa sherardi), kembang sepatu (Hibiscus rosa sinensis L), pukul empat (Mirabilis jalapa L.), dan rosella (Hibiscus sabdariffa L.), disebabkan beberapa faktor yaitu cahaya matahari, iklim, dan tanah dengan kadar tertinggi terdapat pada bunga pukul empat, yakni dilihat pada penyelesaian Anova Kadar antosianin signifikan karena, perlakuan dari empat jenis mahkota bunga berpengaruh nyata terhadap kadar antosianin sebagai pewarna alami.

Improving local feedstuff which is abundantly available in Maluku Province suh as sago (Metroxylon rumphii) by-product to be a nutritional feedstuff for live is an innovative way to address the scarcity of nutritious feed for livestock in Maluku. The purpose of this research was arranged into a complete randomized design with four treatments: control (no fermentation), before harvest (after full mycelium), the first harvest, and the second harvest. Each treatment was replicated triple. Least square test was applied to determine the statistical differences among the treatmenst.  The observed variables were dry matter, crude protein, Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF) and lignin. The result showed that there were significant differences (P<0.05) on dry matter content, protein content, NDF, ADF and lignin content among treatments. Average dry matter content in each treatment was 40.08%, 35.16%, 28,78% and 27,23% for control, before harvest, the second harvest and the first harvest, respectively. Avarage protein content in each treatment was 5.52%, 5.33%, 5.21% and 2.05% for before harvest, the first harvest, the second harvest and control, respectively. Avarage NDF content in each treatment was 55.59%, 51.21%, 48.73% and 46.43% for control, before harvest, the first harvest and the second harvest, respectively. Average ADF content in each treatment was 46.53%, 44.57%, 43.74% and 42.13% for control, before harvest, the secobd harvest and the first harvest, respectively. Average lignin content in each treatment was 5.63%,4.37%, 3.29% and 3.21% for control, before harvest, the second harvest and the first harvesst, respectively. Based on nutrient content, it is suggested that fermented sago by-product on the first harvest time can be applied as livestock feedstuff. However, fermented sago by-product on the second harvest time is economical.

Cauda epididymal spermatozoa could be used as an alternative source of gamete in the application of various reproductive technologies, since the spermatozoa is motile and has ability for fertilizing the oocyte. Theobjective of this research was to examine the effectivity of maltose in maintaining viability of ettawa crossbreed goat epididymal spermatozoa preserved at 3–5oC. Five testis with epididymides of ettawa crossbreed goat were obtained from slaughterhouse. Epididymal spermatozoa was collected by the combination of slicing, flushing and tissues pressure of cauda epididymides with physiological saline (0.9% NaCl). Collected-spermatozoa wasdivided in equal volume into three tubes and diluted with Tris extender containing 20% egg yolk (control), Tris extender + 0.3 g maltose/100 ml (M0.3), and Tris extender + 0.6 g maltose/100 ml (M0.6), respectively. Dilutedspermatozoa was stored in refrigerator at 3–5oC. Quality of diluted-spermatozoa including percentages of motile spermatozoa (MS) and live spermatozoa (LS) were evaluated every day during storage at 3–5oC for four days. Data were analyzed using completely randomized design with three treatments and five replicates. Means were compared significant difference test at 0.05 significant level. Results of this study showed that mean spermatozoaconcentration, percentage of MS, percentage of LS, and percentage of abnormal spermatozoa of ettawa crossbreed goat fresh epididymal spermatozoa were 3,220 million cell/ml, 70%, 81%, and 4.3%, respectively. At day-5 of storage, percentages of MS and LS for M0.3 (38 and 60.4%) and M0.6 (38 and 57.2%) were significantly (P<0.05) higher than control (32 and 55.4%). In conclusion, addition of 0.3 and 0.6% maltose in Tris extender could be maintained viability of ettawa crossbreed goat epididymal spermatozoa preserved at 3–5oC forthree days.