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31	Animal Product Technology	ABS-15
EFFECT OF ADDING BUTTERFLY PEA (Clitoria ternatea L.) EXTRACT ON THE CHEMICAL CHARACTERISTICS OF FROZEN YOGHURT Bayu Rachmatullah1), Manik Eirry Sawitri2), dan Ria Dewi Andriani2) 1) Student of Faculty of Animal Sciences, Brawijaya University, Malang, Indonesia 2) Lecturer of Faculty of Animal Sciences, Brawijaya University, Malang, Indonesia Abstract Yogurt is a dairy product fermented by Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. Adding butterfly pea (Clitoria ternatea L.) extract can increase the chemical content in frozen yogurt. This study aimed to determine the effect and the percentage of butterfly pea (Clitoria ternatea L.) extract in frozen yogurt on chemical characteristics, including protein content, fat content, total lactic acid bacteria, and antioxidant activity. The research method used was a laboratory experiment with four treatments and six replications. The treatment used was the addition of butterfly pea (Clitoria ternatea L.) extract as much as P0 (0%), P1 (6%), P2 (8%), and P3 (10%). The tested variables included protein, fat, total lactic acid bacteria, and antioxidant activity. The data obtained were analyzed using Analysis of Variance (ANOVA). If the analysis results showed significant differences, then continued with the Multiple Range Test. The results showed that the addition of butterfly pea (Clitoria ternatea L.) extract to frozen yogurt gave a significant difference (P<0.01) in the protein content and fat content. In contrast, it didn^t give a significant difference (P>0.05) in lactic acid bacteria. The average protein content of frozen yogurt with the addition of butterfly pea extract of 5.51%+0.88 to 8.19%+2.07, fat content of 0,17%+0.05 to 0.07%+0.04, total lactic acid bacteria of 5.46+0.01 to 5.45+0.02 and the antioxidant activity 78.13 mg/ml, respectively. The study concludes that adding butterfly pea (Clitoria ternatea L.) extract can reduce the fat content and increase protein levels of frozen yogurt. Keywords: frozen yogurt, butterfly pea flower extract, fat, protein, total lactic acid bacteria antioxidant activity Share Link | Plain Format | Corresponding Author (Bayu Rachmatullah)

32	Animal Product Technology	ABS-16
The Effect of Adding Sago Starch As a Stabilizer to Goat^s Milk Ice Cream Toward of Viscosity, Melting Speed, Water Content, Protein Content and Organoleptics Agus Susilo (a) and Chaliq Chairawan (b) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia*agussusilo[at]ub.ac.id b.) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia*ale86190[at]student.ub.ac.id Abstract Goat^s milk, one of livestock products, has many functions and high nutritional value. However, due to its unpleasant odor goat^s milk becomes less popular. Thus, in order to rose the popularity of this product, farmer turns it into ice creams. This research aims to analyze the effect of adding sago flour to goat^s milk ice cream on the characteristics of goat^s milk ice cream. There are following characteristics to determine a good quality of goat^s milk ice cream such as: low melting speed at room temperature, soft texture, and creamy appearance. Twenty samples of goat^s milk ice cream were randomly allocated in a completely randomized design with 4 treatments and 5 replications. The treatment consisted of a control treatment and the addition of different sago flour (2%, 4% and 6%). The results showed that the addition of sago flour as a stabilizer to goat^s milk ice cream had an effect (p<0.5) on overrun, ph level, viscosity, total dissolved solids and electrical conductivity. It can be concluded that adding sago flour to goat^s milk ice cream can improve the quality of goat^s milk ice cream. Keywords: Sago starch, Goat^s milk, Ice cream, Stabilizer Share Link | Plain Format | Corresponding Author (Chaliq Chairawan)

33	Animal Product Technology	ABS-19
Effect of Rotational Speed and Extraction Time on The Physical and Chemical Qualities of Klanceng Honey (Trigona sp.) Rizky Hermawan , Ria Dewi Andriani2*, Dedes Amertaningtyas2, Khotibul Umam Al Awwally2, Siti Asmaul Mustaniroh3, Rini Yulianingsih3, Nimas Mayang Sabrina3 and Vindhya Tri Widayanti3 1Student at Faculty of Animal Science, Universitas Brawijaya, Malang 2Lecturer at Faculty of Animal Science, Universitas Brawijaya, Malang 3Lecturer at Faculty of Agricultural Technology, Universitas Brawijaya, Malang * Corresponding author: riaandriani[at]ub.ac.id Abstract Klanceng Honey is one of the livestock produced by the Trigona sp. Bees cultivated by KTH Telaga Lestari, Ngebel Village, Ponorogo. The quality of klanceng honey needs to be improved through the extraction process to optimize the quality of honey. This research aimed to determine the physical and chemical qualities (pH, acidity, reducing sugar content, water content, and specific gravity). The method used in this research was Completely Randomized Design (CRD) Factorial with two factors, which were rotational speed (30 (A1), 31 (A2), and 32 (A3) Hz) and extraction time (4 (B1), 5 (B2), and 6 (B3) minutes). The variables being tested were pH, acidity, reducing sugar content, water content, and specific gravity. The data was analyzed using Analysis of Variance (ANOVA). The results showed that speed rotation had a significant effect (P<0.05) on pH 3.68(0.08), a very significant effect (P<0.01) on acidity 197.22(21.21) and reducing sugar content 68.46(25.71), while the rotational speed didn^t give significant effect (P>0.05) on water content and specific gravity. The results showed that the extraction time used had a very significant effect (P<0.01) on acidity 156.67(44.82) and reducing sugar content 62.56(30.09), a significant difference (P<0.05) on water content 27.33(0.50) and extraction time used didn^t give effect (P>0.05) to pH and specific gravity. Based on the study results, it can be concluded that the rotational speed of 32 Hz (A3) and the extraction time of 4 Minutes (B1) gave the best value for pH, acidity, reducing sugar content, water content, and specific gravity. Keywords: Klanceng Honey, rotational speed, extraction time, physical quality, and chemical quality of klanceng honey (Trigona sp.) Share Link | Plain Format | Corresponding Author (Ria Dewi Andriani)

34	Animal Product Technology	ABS-22
Beyond the Magic of Moringa oleifera: Its Potential to Control Indonesian Serotype of Foot-and-Mouth-Disease Virus Replication through Inhibition of 3-Cysteine Protease Kavana Hafil Kusuma (a), M. Hermawan Widyananda (a), Rahmat Grahadi (a), Jantje Wiliem Souhaly (b), and Feri Eko Hermanto (c*) a) Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Malang 65145, Indonesia b) Faculty of Biology, Universitas Gadjah Mada, Sleman 55281, Indonesia c) Faculty of Animal Sciences, Universitas Brawijaya, Malang 65145, Indonesia Abstract Foot-and-Mouth Disease (FMD) poses a significant threat to livestock worldwide, necessitating innovative approaches to combat its causative agent, the FMD virus (FMDV). On the other hand, Moringa oleifera is a feed alternative for cattles with numerous bioactive compounds. This paper delves into the captivating realm of Moringa oleifera (MO) bioactives and their potential in thwarting FMDV replication by targeting the essential enzyme, 3C Protease (3CP). To elucidate the inhibitory potential of these bioactives, a rigorous investigation involving molecular docking and molecular dynamics simulations was conducted. Specifically, the 3CP was modeled based on the amino acid sequence of FMDV Indonesian Serotype. Results showed that most of the compounds from MO outperformed Ribavirin as the standard therapy for FMD. Among them, Baicalin, Chlorogenic Acid, and Rutin have binding affinity -9.1, -8.1, and -8.1 kcal/mol, respectively. Those compounds also formed more hydrogen bonds than Ribavirin through their binding sites. Molecular dynamics simulation also revealed that interaction of 3CP with those compounds had minor influence on its structural stability. The conformation of those compounds is also more stable than Ribavirin, supported by more hydrogen bonds. In summary, this research highlighted the potential mechanism of MO bioactives in preventing severe FMDV infection through inhibition of viral replication. Keywords: 3-Cysteine Protease, Foot-and-Mouth-Disease, Moringa oleifera Share Link | Plain Format | Corresponding Author (Kavana Hafil Kusuma)

35	Animal Product Technology	ABS-24
Physicochemical Quality of Transparent Solid Soap with The Addition of Forest Honey (Apis dorsata) as an Environmentally Friendly Sanitizer Agus Susilo (a*), Dodyk Pranowo (b), Miftakhul Cahyati (c), Nurjannah (d), and Asep Awaludin Prihanto (e), Dewi Masyithoh (f), Indha Fitria Pangesti (a), Ahmad Yuda Ihwanudin (b) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *agussusilo[at]ub.ac.id b) Faculty of Agricultutal Technology, Universitas Brawijaya, Malang 65145, Indonesia c) Faculty of Dentistry, Universitas Brawijaya, Malang 65145, Indonesia d) Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Malang 65145, Indonesia e) Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang 65145, Indonesia f) Faculty of Animal Science, University of Islam Malang, Malang 65144, Indonesia Abstract Soap is the result of a saponification reaction between fatty acids and bases, which produces soap and glycerol. Transparent solid soap has attracted public attention because it is more attractive and can be used as a body cleanser. Forest honey (Apis cerana) is known to contain secondary metabolites, namely alkaloids, flavonoids, tannins, and saponins, which have antibacterial and antioxidant activity. So honey has been developed as a business innovation in product diversification. This research aims to determine the physicochemical quality of transparent solid soap with the addition of forest honey. The research method used was laboratory experiments with the addition of honey concentration to transparent soap formulations with concentration values of 0%, 5%, 10%, 15%, and 20%. The parameters observed were L*a*b color, pH, texture (breaking power), water content, foaming power, free fatty acids, and antioxidant IC50. The results of the research show that transparent soap with the addition of honey has an average value for colors L*, a*, and b*, respectively, of 27.48-40.60, (-5.12)-(1.40), 3.06-10.93. The pH value and texture of soap have an average value of 9.48-10.17 and 8.47-13.27 N, respectively. The average water content, foaming power, and free fatty acid content were 10.73-13.42%, 73.64-87.72%, and 0.24-0.64%, respectively. The average antioxidant activity (IC50) of soap have average values of 0.24-0.64 and 1.48-1.86 &#956-g/mL. The best treatment for adding honey to transparent soap in accordance with SNI 06-3532-1994 is 10% (P2) in terms of the parameter values of pH, texture, foam content, antioxidant activity, and water content. Keywords: Antioxidant activity, Forest Honey, Physicochemical, Transparent solid soap Share Link | Plain Format | Corresponding Author (Agus Susilo)

36	Animal Product Technology	ABS-25
Proteomic Analysis of Functional Cheese Slice Based on Smart Active Coating With the Addition of Beta Carotene From Yellow Pumpkin (Cucurbita Moschata) Dela Dafista (a), Putri Selvia Nurfebriana (a), Tri Mey Wulansari (b), Tiara Diva Octavia (c), Dafa Rafi^ul Laudza (d), and Abdul Manab (a*) a) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia. *manabfpt[at]ub.ac.id b) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia. c) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia. d) Students of the Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia. a*) Lecturer in Animal Products Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jl. Veteran, Malang, East Java, Indonesia. Abstract Degenerative diseases are the number one disease in the world, especially in Indonesia, where almost 17 million people die prematurely. One way to prevent degenerative diseases is to consume foods that contain antioxidants. This study aims to determine the study of beta carotene activity and proteomics in sliced cheese products with the addition of beta carotene with treatment P0: (0% without addition of beta carotene), P1: (5% beta carotene), P2: (10% beta carotene), P3: (15% beta carotene). The tests carried out included proteomic tests of cheese slices and antioxidants. Smart active coating testing includes antimicrobial, WVP, transparency, strength and thickness. The research method used a completely randomized design (CRD) with four treatments and three replications carried out as a laboratory experiment. The results showed that the chromatogram of cheese slices with microbial rennet and the addition of beta carotene identified using LC-MS/MS was able to identify and quantify the proteome of complex proteins in the cheese slice matrix for characterization of hydrolyzed casein micelles in making cheese slices and the antioxidant test results showed that the more The greater the percentage of added beta carotene, the better the IC50 value. The antimicrobial test showed that the addition of beta carotene from pumpkin extract had a very significant effect (P>0.01) on the antimicrobial properties of the coating. The addition of beta carotene from pumpkin extract had a significant effect (P>0.05) on the WVP value, thickness, transparency but had no effect on the strength value of the coating. Keywords: Degenerative Diseases, Beta Carotene, Cheese Slice, Antioxidant Activity. Share Link | Plain Format | Corresponding Author (Putri Selvia PKM CS)

37	Animal Product Technology	ABS-26
The Application of Healthy Gummy Xylitol Based On Edible Film For Preventing Tooth Decayt Rangga Priambudi (a), Lisa Andriani Setianingrum (a*), Nadhif Muhammad Tauhid Sirajuddin (a), Nurfadhilah Fatikhasari (a), Rischa Amalia Saleha (a) and Abdul Manab (a) a) Animal Product Technology Departement, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia Lisaandriani[at]student.ub.ac.id Abstract Dental caries is an infectious disease of the oral cavity due to infection by microorganisms due to consuming cariogenic foods. Dental caries can be prevented using an ingredient, namely xylitol. Xylitol is a natural sugar that has the same level of sweetness as white crystal sugar or sucrose, so it has the potential to be used as a food sweetener. The aim of this research was to obtain healthy gummy xylitol based edible film with the best antibacterial activity properties. The research method used was an experimental method with a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The data obtained were analyzed using analysis of variance (ANOVA), if there were significant differences (P<0.05) or highly significant (P<0.01), then they were analyzed further using DMRT (Duncan Multiple Range Test). The details of using xylitol as the addition research^s treatment consisted of T1 (3.6%), T2 (3.9%), T3 (4.2%) and T4 (4.5%). The variables analyzed consist of inhibition zone, water content, water activity and optical microscopy. The results of research on healthy gummy xylitol based on edible film with the best treatment with a concentration of 4.2% and the details of variables value consisted of an inhibitory zone value of 12.875 mm, a water content value of 2.31%, a water activity of 0.873 and optical microscopy analysis produced one faint bubble with a smooth surface and clear colors. Based on testing all variables, it can be concluded that the addition of 4.2% xylitol produces healthy gummy xylitol based on edible film which is can applicate for making a product as healthy gummy that can prevent tooth decay. Keywords: Betalain, Gelatin, Healthy gummy, Xylitol Share Link | Plain Format | Corresponding Author (Rangga Priambudi Priambudi)

38	Animal Product Technology	ABS-29
The Effect of Additional Gelatin with Different Levels on Water Holding Capacity, Aw, Water Content, and Randement of Chicken Liver Meatball Tsabita Aqila Fairuza (1) and Dedes Amertaningtyas (2*) 1) Student of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia 2) Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia *dedesfptub[at]ub.ac.id Abstract Gelatin (C102H151N31) addition on chicken liver meatballs is used as a binder agent to improve the texture of the liver which crumbles easily by binding the water during heating. The purpose of this research is to study the effect of gelatin addition in different levels on WHC, Aw, water content, and randement of chicken liver meatball. Materials that used for this research are chicken liver meatball added with gelatin in level 0%, 3%, 6%, and 9%. The method of this research used experimental research with Completely Randomized Design using 4 treatments and 4 replication. Variables of this research are WHC, Aw, water content, and randement. The result showed that average of WHC on each levels are 46.39%- 47.97%- 48.73%-49.24%- Aw: 0.88- 0.88- 0.88- 0.90- water content: 69.00%- 68.38%- 66.50%- 64.37%- randement : 94.04%- 96.12%- 97.10%- 100.20%. Addition of gelatin did not give significant effect on WHC, Aw, water content, and randement. The conclusion of this research is gelatin addition in different levels on chicken liver meatball did not give significant effect on WHC, Aw, water content, and randement. Keywords: Chicken liver- Meatball- Gelatin Share Link | Plain Format | Corresponding Author (Tsabita Aqila Fairuza)

39	Animal Product Technology	ABS-32
The Use of Amorphophallus Campumalatus BI Flour in Chicken Meat Sausages for Enchaning Physical Quality and Consumer Acceptance Akbar Gemilang Tanjung (a), Eny Sri Widyastuti (a) a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia akbargemilang[at]ub.ac.id a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia enysw.[at]ub.ac.id Abstract Chicken meat was classified as white meat with fine meat fibers and has low saturated fat content and high glycogen. Suweg flour has a high starch content, with more amylopectin than amylose Suweg contains fiber that wrapped in starch which causes a low glycemic index. The fiber contain in suweg can provide a smooth texture in food because have high content of glucomannan. Twenty samples of chicken meat sausages were prepared, consisting of 5 treatments and 4 replications. The treatments involved adding suweg flour in different concentrations (5%, 10%, 15%, and 20%) to the chicken meat sausages. The finished sausage samples were tested for water holding capacity (WHC), cooking loss, pH, texture, and organoleptic. Organoleptic testing was conducted with 7 trained panelists. Data analysis was performed using analysis of variance followed by the least significant difference test. The research results showed a significant difference (P<0.05) in cooking loss values with varying concentrations of suweg flour. This is consistent with the high water holding capacity (WHC) values (P<0.05). However, pH values showed no significant effect (P>0.05) due to the treatment. The addition of suweg flour to sausages also resulted in a significant difference (P<0.05) in texture. Organoleptic testing results indicated a significant difference (P<0.05) perceived by the panelists in terms of color, taste, aroma, and texture of the sausages. In conclusion, the addition of suweg flour can enhance the physical quality and consumer acceptance of chicken meat sausages. Keywords: Chicken Meat, Sausages, stratch, cooking loss, water holding capacity, pH, texture, organoleptic Share Link | Plain Format | Corresponding Author (Akbar Gemilang Tanjung)

40	Animal Product Technology	ABS-36
THE QUALITY OF MAYONNAISE WITH THE ADDITION OF EGG SHELL POWDER BASED ON ACIDITY, MOISTURE CONTENT, WATER ACTIVITY AND VISCOSITY Mozza Indira Sylvani1) and Herly Evanuarini2) 1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang Abstract Please The objective of ths research was to determine the best percentage of egg shell powder addition in mayonnaise based on acidity, mouisture content, water activity, and viscosity. The materials used were egg yolk, canola oil, vinegar, sugar, salt, pepper, mustard, and egg shell powder. The research method is an experimental laboratory using a Completely Randomized Design with 4 treatments and 5 replications. The data was analyzed using ANOVA and if there were significant effects in each treatment, continued by using Duncan^s Multiple Range Test (DMRT). Egg shell powder was added to mayonnaise formulation 0% (P0), 0.1% (P1), 0.2%(P2), 0.3% (P3). The result showed that the treatments gave highly significant effect (P<0.01) on mayonnaise based on acidity, mouisture content, water activity, and viscosity. The mean value of acidity 0.43- 0.82, moisture content 14.80%-18.86%, water activity 0.90-0.94, and viscosity 3225- 3750 cP. It could be concluded that the best treatment on this research was egg shell powder 0.3% addition based on acidity, mouisture content, water activity, and viscosity. Future analysis are needed in terms of storage periode of mayonnaise Keywords: Keywords: Mayonnaise, canola oil, egg shell , egg shell powder. Share Link | Plain Format | Corresponding Author (Mozza Indira Sylvani)

41	Animal Product Technology	ABS-37
THE QUALITY OF BAKED EGG CUSTARD WITH THE ADDITION OF TOMATO PASTE ON pH, ACIDITY, TOTAL SUGAR, AND REDUCE SUGAR Adella Fajar Cahyani1) and Herly Evanuarini2) 1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang Abstract The objective of this research was to determine the best percentage of tomato paste addition on baked egg custard based on pH, acidity, total sugar, and reduce sugar. The materials used were egg, tomato paste, milk, sugar, cornstarch flour, and vanilla. The research method is an experimental in the laboratory and using a Completely Randomized Design with 4 treatments and 5 replications. The data was analyzed using ANOVA and if there were significant effects in each treatment, it will be continued by using Duncan^s Multiple Range Test (DMRT). Tomato paste was added to baked egg custard formulation 1% (P1), 3% (P2), 5% (P3), and without addition. The result showed that the treatments gave highly significant effect (P<0.01) of the total ingredients used in baked egg custard based on pH, acidity, total sugar, and reduce sugar. The mean value of pH were 6.02-6.49, acidity 0.35-0.56, total sugar 13.22-15.61, and reduce sugar 8.3-9.56. It can be concluded that the best treatment on this research was baked egg custard with 5% tomato paste addition based on pH, acidity, total sugar, and reduce sugar. Keywords: Baked egg custard- tomato paste- food colorant Share Link | Plain Format | Corresponding Author (Adella Fajar Cahyani)

42	Animal Product Technology	ABS-38
THE QUALITY OF SALTED EGG WHITE POWDER USING ALGINATE BASED ON YIELD, SALT CONTENT, FAT CONTENT, AND FREE FATTY ACID (FFA) Christbugi Welda Dellani (1) and Herly Evanuarini (2) (1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang (2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang Abstract The aim of this study was to determine the best percentage of alginate in salted egg white powder based on yield, salt content, fat content and free fatty acids. The material used is salted egg white powder using alginate. The research method used was a laboratory experiment using a Complete Randomized Design (CRD) ANOVA with 4 treatments and 5 replications. If different results were obtained between treatments, Duncan^s Multiple Range Test (DMRT) was continued. Alginate was added to the powdered salted egg albumen formulation at 0% (P0)- 0.5% (P1)- 1% (P2)- and 1.5% (P3). The results showed that alginate addition gave a highly significant effect (P<0.01) on yield and a significant effect (P<0.05) on salt content and free fatty acid (FFA), and did not gave significantly effect on fat content. The result varied from yield from 12.25% to 14.48%, salt content from 0.63% to 0.69%, fat content from 0.62% to 0.67% and free fatty acid (FFA) from 0.11% to 0.17%. It can be concluded that the best salted egg white powder using 1.5% alginate based on yield, salt content, fat content and free fatty acid (FFA). It is necessary to further analyze the shelf life of salted egg white powder. Keywords: salted egg, albumen, alginate, stabilizer Share Link | Plain Format | Corresponding Author (Christbugi Welda Dellani)

43	Animal Product Technology	ABS-39
THE QUALITY OF CHICKEN DUMPLING USING CHICKPEA FLOUR ADDITION BASED ON FAT CONTENT, FREE FATTY ACID, pH AND TOTAL PLATE COUNT Salma Fadhilah Putri (1) and Herly Evanuarini (2) 1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang Abstract Chicken dumpling is one of the processed foods made from chicken meat. Chicken dumpling has low antioxidant, vitamin and fiber content because it is made from animal-based ingredients, therefore it requires certain ingredients that are useful for adding fiber content to chicken dumpling, one of the filler ingredients that has a fairly high fiber content is chickpea flour. The research method used is a laboratory experiment using a completely randomized design with 4 treatments and 5 replicates. P0 as control and 2% (P1), 4% (P2), 6% (P3) addition of chickpea flour. The data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan^s Multiple Range Test (DMRT). The effect of chickpea flour addition was highly significant (P<0.01) on fat content, free fatty acid, pH and total plate count. The average fat content (10.11-11.38%), free fatty acid (0.03-0.06%), pH (5.24-5.33) and total plate count (0.07-0.10 CFU/mL). Based on the results of the research that has been done, it can be concluded that the addition of chickpea flour at 6% in the manufacture of chicken dumplings gives the best results in terms of fat content, free fatty acid, pH and total plate count. Keywords: Chicken, dumpling, chickpea Share Link | Plain Format | Corresponding Author (Salma Fadhilah Putri)

44	Animal Product Technology	ABS-40
The Addition Of Tomato Paste To Baked Egg Custard Based On Yield, Protein, And Total Plate Count Septian Galang Budi Pratama1) and Herly Evanuarini2) 1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang Abstract This study aims to determine the best percentage of tomato paste addition to baked egg custard based on yield, protein, and total plate count. The research method used was experimental in the laboratory using a completely randomized design with 4 treatments and 5 replications. The ingredients used were egg yolks, fresh milk, cornstarch, sugar, vanilla, and tomato paste. Tomato paste was added to baked egg custard formulation as control (P0) and 1% (P1), 3% (P2), 5% (P3) of the total ingredients used. The data were analyzed using ANOVA and if there was a significant effect on each treatment, it would be followed by Duncan^s multiple range test. The results showed that the addition of tomato paste gave a highly significant effect (P < 0.01) on yield and protein content and a significant effect (P < 0.05) on total plate count. It can be concluded that the best treatment in this study is baked egg custard with the addition of 5% tomato paste based on yield, protein content, and total plate count. Further analysis needs to be done regarding the storage period and the length of baking baked egg custard. Keywords: Chicken egg- baked egg custard-A tomato paste Share Link | Plain Format | Corresponding Author (Septian Galang Budi Pratama)

45	Animal Product Technology	ABS-41
THE ADDITION OF SALTED EGG YOLK AS A FILLER ON MOONCAKE BASED ON pH, MOISTURE CONTENT, WATER ACTIVITY, AND TOTAL PLATE COUNT Warda Rizqy Fitria (1) and Herly Evanuarini (2) 1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 2) Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang Abstract The purpose of this study was to determine the best percentage of salted egg yolk on mooncake based on pH, moisture content, water activity and total plate count. The ingredients used were salted egg yolk, golden syrup, coconut oil, wheat flour, rice flour, red beans, chocolate powder, salt and sugar. The research method used was a laboratory experiment using a completely randomized design with 4 treatments and 4 replications. The treatment without salted egg yolk as control, 5%, 10% and 15% based on total weight of the ingredients. The data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan^s Multiple Range Test (DMRT). The effect of adding salted egg yolk was highly significant (P<0.01) on pH, water content, water activity and total plate count. The average pH (5.40-5.63), moisture content (17.43-19.31%), water activity (0.51-0.61), and total plate count (0.10-0.17 CFU/mL). The best treatment in this study was mooncake preparation with 15% salted egg yolk based on pH, moisture content, water activity and total plate count. Keywords: Egg, Salted egg yolk, mooncake Share Link | Plain Format | Corresponding Author (Warda Rizqy Fitria)

46	Animal Product Technology	ABS-42
The Physicochemical Quality of Chicken Dumpling With The Addition of Chickpea Flour Based on Yield, Water Holding Capacity, Carbohydrate Content, and Ash Content Ahmed Hafizd Aththoriq (1), and Herly Evanuarini (2) 1) Student of Animal Product Technology, Faculty of Science Animal, Universitas Brawijaya, Malang 2) Lecturer of Animal Product Technology, Faculty of Science Animal, Universitas Brawijaya, Malang Abstract Chicken dumplings are popular food preparation made from chicken meat, can benefit from the addition of chickpea flour to enhance their nutritional content. The purpose of this study was to determine the best percentage of chickpea flour to be added to chicken dumplings based on yield, Water Holding Capacity (WHC), carbohydrate content, and ash content. The research materials was chicken dumplings prepared with the incorporation of chickpea flour and optional ingredients. The research methods was a laboratory experimental using a Completely Randomized Design (CRD) with four treatments and five replications. The treatments were without chickpea flour addition as a control, 2%, 4%, and 6% with the addition of chickpea. The data were analyzed using Analysis of Variance (ANOVA) and if there were significant effect continued by Duncan^s Multiple Range Test (DMRT). The research results showed that the addition of chickpea flour to chicken dumplings had a highly significant effect (P<0.01) on yield, WHC, carbohydrate content, and ash content. Conclusion of this research was 6% addition of chickpea flour gave the best chicken dumpling. Keywords: Chicken dumpling, chickpea flour, filler Share Link | Plain Format | Corresponding Author (Ahmed Hafizd Aththoriq)

47	Animal Product Technology	ABS-43
THE ADDITION OF SALTED EGG YOLK ON MOONCAKE BASED ON FAT CONTENT, FREE FATTY ACID, REDUCING SUGAR AND TOTAL SUGAR CONTENT Restridinda Indriani (1) and Herly Evanuarini (2) (1) Student of Animal Science Faculty, Universitas Brawijaya, Malang (2) Lecturer of Animal Science Faculty, Universitas Brawijaya, Malang Abstract Eggs are one of the livestock products that are high in protein. Eggs are perishable and rotten livestock products, so handling is needed so that eggs can last long. One form of egg preservation is by salting. Salted eggs can also be used in making mooncake. Mooncake with the addition of salted egg yolk can improve the quality and nutritional content. Mooncake with no addition of salted egg yolk will produce a mooncake that is less good and less dense.The purpose of this study was to determine the best percentage of salted egg yolk on mooncake based on fat content, free fatty acid, reducing sugar, and total sugar content. The research method used is experimental laboratory using a complete randomized design type of experiment with a factorial pattern of 4 treatments with 4 replications. The treatments were without salted egg yolk as control and addition 5%, 10%, 15%. The variables measured fat content, free fatty acid, reducing sugar and total sugar content. The data analyzed using ANOVA and if there were significant effects in each treatment, it will be continued by using Duncan^s Multiple Range Test (DMRT). The reset showed that the treatments gave highly significant effect (P<0.01) on fat content, free fatty acid and reducing sugar. Based on the results of the research that has been done, it can be concluded that the addition of salted egg yolk by 5% will improve the quality of mooncake with the best average value in terms of fat content, free fatty acid, reducing sugar, and total sugar. Keywords: Egg, salted egg yolk, mooncake Share Link | Plain Format | Corresponding Author (Restridinda Indriani)

48	Animal Product Technology	ABS-45
Characteristics Of Bioplastics With The Addition Of Beeswax And Glucomannan Feronika Mei Figaliah (a), Abdul Manab (b), Manik Eirry Sawitri (b) a) Student Of Post Graduate Program, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *feronika_meif[at]student.ub.ac.id b) Lecturer of , Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia Abstract This research was conducted to determine the characteristics of bioplastics with the addition of beeswax and glucomannan. This research was carried out at the Animal Products Technology Laboratory, Faculty of Animal Husbandry, Brawijaya University, with the material used being bioplastic made from gelatin with the addition of beeswax (obtained from farms in Malang Regency) and glucomannan. This research used an experimental method with a completely randomized design and 4 treatments adding 0.25%, 0.5%, and 0.75% beeswax to bioplastics with 3 replications. The characteristics of bioplastics with the addition of beeswax and glucomannan will be reviewed based on the variables of thickness, water resistance, water vapor permeability, biodegradability, tensile strength, and elongation. The results showed that the addition of beeswax and glucomannan had no significant effect (p > 0.05) on thickness, water vapor permeability, biodegradability, tensile strength, and elongation. However, the addition of beeswax and glucomannan had a significant effect (p > 0.05) on water resistance. The addition of beeswax and glucomannan also increased (p <0.05) the results of water resistance and tensile strength while reducing (p <0.05) the results of thickness, water vapor permeability, biodegradability, and bioplastic elongation. It can be concluded that beeswax and glucomannan are able to provide strong bioplastic characteristics and have the property of protecting the product from damage. Keywords: Beeswax, Glukomanan, Bioplastic Share Link | Plain Format | Corresponding Author (Feronika Mei Figaliah)

49	Animal Product Technology	ABS-51
Effect of Addition of Pediococcus pentosaceus Strain N6 Isolate and Cassava Peel on Total Microbes and Gastrointestinal Organ Weight of Super Native Chicken N Br Ketaren 1*, Yunilas 1 , E S Siregar2 1Animal Science Program Study, Faculty of Agriculture, Universitas Sumatera Utara, Padang Bulan, Medan 20155, Indonesia. 2 Departement of Biology, Faculty of Mathematics and Natural Sciences, Universitas SumateraUtara, Medan, Sumatera Utara, Indonesia Abstract The use of commercial antibiotics is dangerous because it causes residues in chicken meat. it is necessary to research the use of synbiotics as an alternative to antibiotics. This study aims to determine the best concentration between Pediococcus pentosaceus Strain N6 isolate and cassava peel flour on the weight of chicken digestive tract organs. Stage I. Determination of the best synbiotic concentration. using a completely randomized design with 4 treatments and 5 replicates. Treatment R0 = 1 ml isolate (control), R1 = 1 ml isolate + 3% (0.3 g cassava peel flour), R2 = 1 ml isolate + 6% cassava, R3 = 1 ml isolate + 9% cassava. Parameter: total microbial colonies. Phase II: addition of synbiotics to chicken feed. using RAL 4 treatments and 5 replicates. Treatment P0 = basal ration without synbiotic, P1 = basal ration + synbiotic 150 ml/kg ration, P2 = basal ration + synbiotic 300 ml/kg ration, and P3 = basal ration + synbiotic 450 ml/kg ration. Parameters: weight of digestive tract organs. The test results of treatment R3 produced the highest TPC: 7.64 X 109 CFU/ml. P3 treatment significantly reduced the weight of duodenum, jejunum and ileum (0.73%, 1.79% and 0.32%). Keywords: Synbiotics, cassava flour, alternative antibiotics, digestive, microbial colonies Share Link | Plain Format | Corresponding Author (Nurjamayah Br. Ketaren Ketaren)

50	Animal Product Technology	ABS-53
Effect of Adding Moringa Flour (Moringa oleifera) on Physical Quality and Chemistry Quality of Duck Meat Traditional Crackers Dinda Salsabila(a), Aris Sri Widati(b), Eny Sri Widyastuti(c) a) Master^s Program Student, Faculty of Animal Science, Brawijaya University, Malang, salsabiladinds[at]student.ub.ac.id b) Lecturer in the Department of Animal Products Technology, Faculty of Animal Science, Brawijaya University, Malang c) Lecturer in the Department of Animal Products Technology, Faculty of Animal Science, Brawijaya University, Malang Abstract The aim of this research was to determine the effect of adding moringa flour (Moringa oleifera) on the quality of duck meat traditional crackers in terms of physical and chemical quality. This research material uses duck traditional crackers with the addition of moringa flour. This research method uses a Completely Randomized Design (RAL) experimental method with 4 treatments and 5 replications. The research treatments included P0 (without adding moringa flour), P1 (addition of 1% moringa flour), P2 (addition of 2% moringa flour), and P3 (addition of 3% moringa flour). The results of research on adding moringa flour to duck crackers can affect the swellability, organoleptic value (smell, taste and color), water content, fat content, protein content, ash content, crude fiber content, calcium, antioxidant activity and beta-carotene value, while the addition of moringa flour to duck crackers had no effect on the cracker^s breaking strength, and organoleptic value (texture) Keywords: Moringa flour, duck meat, crackers, physical quality, chemical quality Share Link | Plain Format | Corresponding Author (Dinda Salsabila)

51	Animal Product Technology	ABS-64
The Effect of Storage Time To Fat Content, Ash Content, and Organoleptic of Mutton Soup Meat Zahra Avia Cahyaning Sholeha (a), Dedes Amertaningtyas (b) a) Student of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia b) Lecturer of Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia *dedesfptub[at]ub.ac.id Abstract The study was conducted to research the effects of storage time on fat content, ash content, and organoleptic of mutton soup meat. The design used a Randomized Complete Block Design (RCD) with three treatments and five replications. The treatments consisted of P0 = 0-week storage, P1 = 1-week storage, and P2 = 2-week storage. Variables of this research are fat content, ash content, and organoleptic, such as color, aroma, and taste scores. The average fat content on each treatment is 0.91-1.52%- ash content is 1.08-1.75% and organoleptic such a color 3.5-1.95%- aroma 3.7-2.0% and taste 3.3-1.25%. The research showed that storage time had a significant effect (P<0,05) on the ash content of mutton soup meat, while storage time had a very significant effect (P<0,01) on fat content and organoleptic. This research concludes that storage at different times affects mutton soup meat on fat content, ash content, and organoleptic. Keywords: Mutton, Mutton soup, Ash Content, Fat Content, Storage time, Organoleptic Share Link | Plain Format | Corresponding Author (zahra avia cahyaning sholeha)

52	Animal Product Technology	ABS-69
Characteristics of Milk Candy with the Addition of Brown Sugar Based on pH, Total Acid, Yield, and Total Plate Count Aisna Rahma Tiarani (a) Herly Evanuarini (b) a) School of Animal Science, Universitas Brawijaya Malang Jalan Veteran 10-11, Malang 65145 *aisnarahmaa[at]student.ub.ac.id b) Faculty of Animal Science, Universitas Brawijaya, Malang Abstract The purpose of this study was to determine the best percentage of brown sugar in milk candy based on pH, total acid, yield and total plate count. The material used were milk, brown sugar, jelly and margarine. The research method used was a laboratory experiment using a completely randomized design with 4 treatments and 4 replications. The treatment without brown sugar as a control, 10%, 20%, and 30% based on the total weight of the ingredients. The data were analyzed using ANOVA and if there were differences then it would be followed by analysis of Duncan^s Multiple Range Test (DMRT). The effect of adding brown sugar was very significant (P<0.01) on pH, total acid, yield, and total plate count. The average pH (5.83-6.31), total acid (0.12-0.22), yield (79.91-91.11%), and total plate count (0.17-0.23 CFU/mL). It could be concluded that milk candy with the addition of 30% brown sugar gave best tratment based on pH, total acid, yield, and total plate count. Keywords: Milk, Brown sugar, Milk candy, Sweeteners Share Link | Plain Format | Corresponding Author (Aisna Rahma Tiarani)

53	Animal Product Technology	ABS-70
THE USE OF ALGINATE IN SALTED EGG ALBUMEN POWDER BASED ON pH, L*a*b COLOR, AND TOTAL PLATE COUNT Firly Nayla Putri and Herly Evanuarini Universitas Brawijaya Abstract Eggs are one of the foodstuffs that perishable food and vulnerable to contamination, so processing is needed so that it can last a long time. One of them is to become salted eggs. In the manufacture of salted eggs there is egg albumen waste that is rarely utilized, so it can be utilized and improved its characteristics into salted egg albumen powder. Heating in the manufacture of salted egg albumen powder can reduce functional properties and also experience maillard due to high temperatures, so a stabilizer in the form of alginate is added to improve its characteristics. The purpose of this study is to determine the best percentage of alginate addition based on pH, L*a*b color, and Total Plate Count. The material used were experimental laboratory using a complete randomized design type of experiment with of 4 treatments with 4 replications. The treatments were without alginate addition as control and addition 0,5%, 1%, 1,5%. The variables measured pH, L*a*b color, and Total Plate Count. The data analyzed using ANOVA and if there were a significant effects in each treatment, it will be continued by using Duncan^s Multiple Range Test (DMRT). The reset showed that the treatments gave significant effect (P<0.05) on pH, L*a*b color, and Total Plate Count. Based on the results of the research that has been done, it can be concluded that the addition of alginate by 5% will improve the quality of salted egg albumen powder in terms of pH, L*a*b color and Total Plate Count. Keywords: salted egg, salted egg albumen powder, alginate Share Link | Plain Format | Corresponding Author (firly nayla)

54	Animal Product Technology	ABS-73
The Effect of Casein-Chitosan Edible Coating with Additional Garlic Essential Oil on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage Khothibul Umam Al Awwaly (a), Eny Sri Widyastuti (a), Mulia Winirsya Apriliyani (a), Imam Thohari (a), Ulya Rafa Zuladhar (b) and Ayunitasari Rachmawati (b) a) Lecturer of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia *aak_umam[at]ub.ac.id b) Student of Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya Jl. Veteran, Malang, 65145, East Java, Indonesia Abstract The purpose of this study was to determine the effect of coating chicken eggs using chitosan and casein edible coating with the addition of garlic essential oil with concentration of 1% in maintaining egg quality during storage 0 days, 7 days, 14 days, 21 days and 28 days at room temperature. The material used are fresh chicken eggs, edible coating solution and garlic essential oil. The method used in this study was a laboratory experiment with Completely Randomized Nested Design with 2 treatments and 3 replication. The variables observed were egg yolk pH, egg albumen pH, haugh unit and egg yolk index. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with Duncan^s Multiple Range Tes (DMRT) if there were differences between treatments.the result showed that chicken eggs coated with chitosan casein edible coating with the addition of garlic essential oil 1% for storage time of 0 days, 7 days, 14 days, 21 days and 28 days gave a very significant effect (P<0,01) on egg yolk pH, egg albumen pH, haugh unit and egg yolk index. Keywords: Edible coating, casein, chitosan, garlic essential oil, egg, different storage Share Link | Plain Format | Corresponding Author (Ulya Rafa Zuladhar)

55	Animal Product Technology	ABS-74
The Physicochemical and Microbiological Quality of Reduced Fat Mayonnaise with Addition of Secang (Caesalpinia sappan L.) Adiek Yogi Pranata(1), and Herly Evanuarini(2*) 1) Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang 2) Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang *herlyfptub[at]ub.ac.id Abstract The objective of this research was to determine the quality of reduced fat mayonnaise added with secang (Caesalpinia sappan L.). The material used were egg yolk, secang, canola oil, apple cider vinegar, salt, sugar, mustard and white pepper. The research method used a laboratory experiment using completely randomized design. The treatments in this research used various percentages of secang (1%,2% and 3%) on reduced fat mayonnaise which compared with a control (without secang) on full fat mayonnaise. The data obtained were analyzed using analysis of variance (ANOVA) and followed by the Duncan^s Multiple Range Test. The result showed that the use of secang gave significant effect (P < 0.05) on pH and gave highly significant effect (P < 0.01) on acidity, protein and TPC of reduced fat mayonnaise. The average score of pH about 3.64 - 3.72, acidity 0.292 - 0.437 %, protein 1.471 - 1.755 %, and TPC 6.700 - 9.133 cfu/g. It can be concluded that the addition of 3% secang on reduced fat mayonnaise gave the best treatment on physicochemical and microbiological quality. Keywords: Mayonnaise, Secang (Caesalpinia sappan L.) Share Link | Plain Format | Corresponding Author (Adiek Yogi Pranata)

56	Animal Production	ABS-4
The Quality of Chicken Eggs Fed with Feed Containing Black Pepper Flour (Piper Ningrum L) Jein Rinny Leke1, Jacqueline T Laihad2, Linda Tangkau3, Florencia Sompie4 and Ratna Siahaan5 1,2,3,4 Departement of Animal Husbandry, Sam Ratulangi University, Manado, Indoensia 5 Departemen of Biology, Faculty of Matematics and Natural Sciences ,Sam Ratulangi University, Manado, Indoensia Abstract The objectives of this study were to analyze the quality from laying hens fed with fed feed containing black pepper flour (Piper Ningrum L). A total of 200 brown laying hens strain MB 402 (50 week-old) were used in this experimental. The research design used was completely randomized (CRD), and further analysis was conducted using Duncan^s Multiple Range Test. Treatments given black pepper flour (Piper Ningrum L) were 0%, 0,5%, 1%, 1,5%, and 2%. This research was conducted for 6 weeks. Parameters included: egg weight (g), egg yolk weight, egg yolk index, egg yolk color, egg yolk crude protein, egg white crude protein, egg crude fat, egg cholesterol (%). The results showed that feeding birds with 2 % increased to gave a very significant effect (P < 0.01) on egg yolk weight,yolk index, egg yolk color, egg yolk crude protein,egg white crude protein, egg crude fat, egg cholesterol but not significantly different (P > 0.05) on egg weight,.In Conclusion, BPF diets can be fed the laying hens up to 2 % to produce eggs without negative effects on the egg quality Keywords: Quality eggs, black papper flour Share Link | Plain Format | Corresponding Author (Jein Rinny Leke)

57	Animal Production	ABS-33
The Effect Of Vitamin E And Selenium Injections On The Semen Quality Of Bangkok Roosters (Gallus domesticus) Kholifah (a), Puji Hartati (a), Dewi Pranatasari (a*) a) Departmen of Animal Husbandry, Politeknik Pembangunan Pertanian Yogyakarta Magelang, Jalan Magelang Kopeng KM 07, Tegalrejo, Magelang, Jawa Tengah, Indonesia *pranatasaridewi[at]gmail.com Abstract This study aims to determine the effect of vitamin E and selenium injections on the semen quality of male Bangkok chickens. The study used 18 male Bangkok chickens aged 1.5 years from April 10, 2023, to May 26, 2023, consisting of 3 treatments of 6 repeats using Complete Randomized Design, P0 (without injection of vitamin E and selenium), P1 (0.6 ml/head), P2 (0.9 ml/head). Chickens are kept in individual cages and given feed for corn, bran, and concentrates. Chickens are injected once every 2 weeks for 6 weeks. Data analysis used Analysis F Variance (ANOVA), descriptive analysis, and Kruskal Wallis Test followed by Duncans Multiple Ring Test and Mann-Whitney test. The result of observing the color of the injection treatment on Bangkok chickens was milky white, the smell was specific with medium thickness. pH, mass movement, and spermatozoa abnormalities were not significantly different in treatments P0, P1, and P2, the volume of semen obtained was significantly different in treatments P0, P1, and P2, the result of the mean sperm concentration in treatments P0 and P1 showed the significantly different result, however, P0 and P2 with P1 and P2 show no significant difference. It was concluded that the injection of vitamin E and selenium 0.6 ml/head had a better effect on volume and concentration than without injection and injection 0.9 ml/head. Keywords: Bangkok Rooster- Semen Quality- Vitamin E and Selenium Share Link | Plain Format | Corresponding Author (Dewi Pranatasari)

58	Animal Production	ABS-35
THE EFFECT OF CLOSED HOUSE CAGE TYPE ON BROILER REARING ON PRODUCTION PERFORMANCE OF PLASMA FARMS AT PT. MUSTIKA JAYA LESTARI MADIUN Eko Prasetyo Bayu Susanto, Ita Wahju Nursita and Eko Widodo Universitas Brawijaya Abstract This study aims to analyze the success rate of broiler rearing production performance based on the type of cage maintenance. The research material were 30 broiler farmer^s plasma farms at PT Mustika Jaya Lestari in Madiun, consisting of 17 modern closed house cage broiler farms and 13 semi-closed house cage broiler farms. The research method was a case study. The samples of plasma farmers were chosen by purposive sampling method of farmers groups who have broiler farming businesses, modern closed house (T1) and semi-closed house cage types (T2) in partnership with PT. Mustika Jaya Lestari in Madiun. Data collection techniques in this study were: surveys, interviews and documentation. The data was analysed using unpaired t-test. The results showed that modern closed housed (T1) had better (P<0.01) feed conversion (1,57 vs. 1.65), mortality rate (3,93% vs. 5.37%) and performance index (380.02 vs. 339.65) than semi-closed house cage types (T2). There is no difference (P>0.01) of feed consumption and final body weight of the animals. The conclusion of the study is that the production performance of broiler of modern closed house is better than semi-closed one. Keywords: poultry- tropical climate- feed conversion, mortality Share Link | Plain Format | Corresponding Author (Eko Prasetyo Bayu Susanto)

59	Animal Production	ABS-48
POPULATION AND PRODUCTION DYNAMIC OF PERANAKAN ONGOLE CATTLE IN THE BREEDING SOURCE AREA Doni Herviyanto (a), VM Ani Nurgiartiningsih (a), Kuswati (a), Marjuki (a), Firda Rahmah (b) (a) Faculty of Animal Science, University of Brawijaya (b) Ministry of Agriculture of the Republic of Indonesia Abstract Peranakan Ongole cattle are local livestock that produce meat and a wealth of genetic resources that must be preserved. Peranakan Ongole cattle can adapt to tropical climates and are tolerant of low-quality feed. The purpose of this research was to figure out the population structure and productivity of Peranakan Ongole cattle in the breeding source area. The research was conducted from September 2022 to August 2023 in the breeding source area for Peranakan Ongole cattle, Napis village, Tambakrejo sub-district, Bojonegoro district, East Java province. Data was obtained by recording for 1 year on 1.015 heads Peranakan Ongole cattle. Research variables include population structure and cattle productivity. The results of population structure research showed that the number of male calves was 10.34%, female calves 8.13%, bulls 17.61%, and cows 63.93%. Peranakan Ongole cattle calf crop was 55.01%, calf births to the population were 37.04% with the number of male calves born at 53.46% and the number of female calves born at 46.54%. The percentage of cows to the population is 63.94%. The percentage of mortality to the population was 2.27%. Total livestock income to the population was 12.12% and total livestock output to the population was 31.13%. The natural increase in Peranakan Ongole cattle was 34.78%. The research results showed that the Calf crop value is quite good. To increase the percentage of calf crops, it is necessary to limit and select the production of prospective and productive heifers and cows. Prospective heifers and cows who are productive and have good potential must be preserved to increase the number of births and produce good-quality calves. Keywords: Peranakan Ongole, Population Structure, Calf Crop Share Link | Plain Format | Corresponding Author (Doni Herviyanto)

60	Animal Production	ABS-49
POPULATION STRUCTURE AND PRODUCTIVITY OF MADURA CATTLE IN LENTENG SUBDISTRICT, SUMENEP DISTRICT, EAST JAVA PROVINCE Kuswati (a), Rizki Prafitri (a), Wike Andre Septian (a), Doni Herviyanto (a), Rafika Febriani Putri (a) (a) Faculty of Animal Science, University of Brawijaya Jl. Veteran, Malang, Indonesia, 65145 Abstract The purpose of this study is to determine the population structure and assess the productivity of Madura cattle. Madura cattle is an indigenous Indonesian cattle from Madura island and its development continues to be improved to maintain the existence and production of Madura cattle. The research was conducted in Lenteng sub-district, Sumenep district, East Java province in August - September 2023. The research method used was survey method and sampling was done by purposive sampling. The Madurese cattle data used were 229 heads. Data were calculated with descriptive analysis. The results showed the population structure of Madura cattle was 18.34% adult males, 0.44% young males, 64.63% adult females 17.03% young females. The number of births to the population was 10.92%. The percentage of male calf births was 48% and female calf births was 52%. The percentage of livestock mortality to population was 12.23%. The percentage of livestock expenditure to the population was 16.59%. Natural increase (NI) was 9.61% and calf crop was 14.84%. The results showed that the productivity of Madura cattle in Lenteng Subdistrict is still low. It is necessary to increase productivity by increasing farmer resources, increasing reproductive success with natural mating or IB and feeding that meets the nutritional needs of Madura cattle. Keywords: Madura Cattle, Population Structure, Productivity Share Link | Plain Format | Corresponding Author (Kuswati Kuswati)

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