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1	Animal Products and Sustainable Post-Harvest Technology	ABS-4
Sustainable wool production and management system in small enterprise M I Shiddieqy (a*), B Tiesnamurti (b), R A Saptati (c), P Sudrajad (a) a) Research Center for Animal Husbandry, National Research and Innovation Agency (BRIN), Indonesia *m.ikhsan.shiddieqy[at]gmail.com b) Indonesian Center for Animal Research and Development, Indonesia c) Research Center for Macroeconomics and Finance, National Research and Innovation Agency (BRIN) Abstract Sheep are mainly raised to produce meat in Indonesia. Wool from local sheep have not been utilized and become a waste when the farmers shear the wool for sanitation purposes. On the other hand, Indonesia has sheep breed that potential as wool producer. Wonosobo Sheep, crossing of local breed and Texel, produce more wool compare to other local breeds. Studies on wool production and management in small enterprise are limited. This study aimed to portray the wool production and management in small enterprise. The method of this study was descriptive with field observation in a small enterprise in Wonosobo, Central Java. Data related to wool production and management were collected in the location. In this observation, questions were asked regarding wool collecting, processing and production of handicrafts. The result showed that the wool production and management were able to utilize the wasted wool from sheep farmers. The enterprise also managed to produce, promote, and sell the final product of wool, such as handicraft and fashion. However, the enterprise has not been able to determine the purchase price of wool suitable for farmers and the price of the products. This study suggests an improvement in wool supply and advancement in wool processing Keywords: Wool- sheep- sustainable- enterprise Share Link | Plain Format | Corresponding Author (Mohammad Ikhsan Shiddieqy)

2	Animal Products and Sustainable Post-Harvest Technology	ABS-7
The effect of storage time on the physical properties of vegetable-tanned goat leather Yoga Nurichhsanto1, Ambar Pertiwinigrum2 , Nanung Fitriyanto3 and Viagian Pastawan4 1 Department of Livestock Technology and Product, Faculty of Animal Science, 55281 Yogyakarta, Indonesia 2 Department of Livestock Technology and Product, Faculty of Animal Science, 55281 Yogyakarta, Indonesia 3 Department of Livestock Technology and Product, Faculty of Animal Science, 55281 Yogyakarta, Indonesia 4 Department of Livestock Technology and Product, Faculty of Animal Science, 55281 Yogyakarta, Indonesia Abstract The study aims to investigate the effect of storage time on the physical properties of vegetable-tanned goat leather. In this study, we divided it into three treatments of storage time, P0 (0 months), P1 (3 months), and P3 (12 months). This study investigated observation parameters that were tensile strength, elongation, and shrinkage temperature. The statistical analysis used was the analysis of variance, completely random design, and continued with the orthogonal contrast test &#945- to get optimum value. The results showed that there were significant differences (P < 0.05) in all treatments. The value of tensile strength, elongation, and shrinkage temperature of vegetable tanned-goat leather as compared to Indonesian National Standard (SNI) Number 06-0237-1989. The results also showed that the storage time of 0 months produced the best physical properties of vegetable-tanned goat leather Keywords: leather, tilapia, vegetable tanning, storage time, physical properties Share Link | Plain Format | Corresponding Author (Ambar Pertiwiningrum)

3	Animal Products and Sustainable Post-Harvest Technology	ABS-19
Physical Quality and Microstructure of Casein- Sodium Tripholyphosphate Edible Film Making Imam Thohari1), Mulia Winirsya Apriliyani1), Ayunitasari Rachmawati2), Eka Nur Rakhmawati Ningsih2) and Putri Masfufah Aminuzzuhriyah2) 1)Lecturer of Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang 2)Student of Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang Corresponding Author: itohfptub[at]gmail.com, muliaapriliyani[at]ub.ac.id and Ayunitasari.rach[at]gmail.com Abstract Abstract The purpose of this study was to observe the effect of using different casein on the characteristics of the edible film (film thickness, transparency, water content, solubility in water, and swelling). Edible films were made from different formulations of chitosan, casein, and Sodium Tripholyphosphate (STPP) (1:3:0, 2:3:0, 1:3:3, 2:3:3, 1:10: 7, 1:5:1). The manufacture of edible films is carried out through the process of dissolving, mixing, printing, and drying. The results showed that the edible film based on chitosan, casein, and STPP had a significant effect (P<0.01) on water content, water solubility, and swelling, but did not significantly affect the thickness of the edible film and transparency. Keywords: edible film, casein, moisture content, solubility, swelling Share Link | Plain Format | Corresponding Author (Ayunitasari Rachmawati)

4	Animal Products and Sustainable Post-Harvest Technology	ABS-24
The Effect of Adding Green Spinach Flour (Amaranthus tricolor) on Chicken Liver Nuggets in Terms of Yield Quality, Organoleptic Preference, and Color Using A Color Reader Lutfiana Retno Chamidah (a*), Dedes Amertaningtyas (a) a)Faculty of Animal Science, Universitas Brawijaya, Malang *lutfianaretnoc[at]gmail.com Abstract The purpose of this study was to know the effect of addition green spinach flour (Amaranthus tricolor) to chicken liver nuggets in terms of yield quality, oraganoleptic, and color using a color reader. The materials in this research are broiler chicken liver and green spinach flour (Amaranthus tricolor). The research method used four treatments with different concentration of green spinach flour (Amaranthus tricolor) namely P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The experimental design used the Analysis of Variance (ANOVA) and de garmo method for the best treatment. The results showed had no significant effect (P>0.05) on the yield and color test, however organoleptic quality on each parameter gave significant effect (P<0.01). The conclusion obtained was the making of chicken liver nuggets with green spinach flour (Amaranthus tricolor) the best treatment was obtained P0 (0%) with an average yield value of 146,76%, organoleptic (color, taste, aroma) respectively 3,68- 4- 4- and color (L*, a , b) respectively 58,97, -0,04- 20- 28. The results further suggested that replacing use of vegetable flour other than green spinach (Amaranthus tricolor) in broiler liver nuggets for the diversity of food products and testing the same variables to find out optimal results. Keywords: chicken liver nuggets, green spinach flour, yield quality, oraganoleptic, color reader Share Link | Plain Format | Corresponding Author (Lutfiana Retno Chamidah)

5	Animal Products and Sustainable Post-Harvest Technology	ABS-26
Fortification of Whey Protein-Meniran Extract (Phyllanthus niruri L.) Encapsulated Casein Hydrolysate on Powdered Milk Rischa Amalia Saleha (a*), Abdul Manab (b), Manik Eirry Sawitri (b) and Premy Puspitawati Rahayu (b) a) Student in Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Jalan Veteran, Malang 65145, Indonesia *rischacho[at]student.ub.ac.id b) Lecturer in Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Jalan Veteran, Malang 65145, Indonesia Abstract Meniran plants are wild plants that are commonly use as herbal medicines. Meniran contains several chemical compounds consist of saponins, flavonoids, polyphenols, philanthine, hypophilantin and potassium salt. The use of meniran extract as immunomodulatory can protect from free radical attacks. Whey Protein Isolate (WPI) has a role as a foam maker and protein source. Casein hydrolysate has a role as an encapsulant and protein source. The interaction of proteins and phenolic compounds result modifications in the functional properties of proteins and phenolics. This interaction can result in protein solubility, thermal stability, digestibility, antioxidant activity, foaming and emulsifying properties. The purpose of this topic determined the fortification of whey protein with meniran extract encapsulated casein hydrolysate on foam overrun, foam stability, particle size and optical microscopy of powdered milk. The materials were whey protein, meniran extract, casein hydrolysate and skimmed milk. The method used with an experimental method used a Completely Randomized Design. The data obtained were analyzed using analysis of variance and optical microscopy data analyzed descriptively. The addition of casein hydrolysate with different percentages showed no significant difference in foam overrun and particle size. However, there were highly significant difference in foam stability and significant difference in optical microscopy. The results in T2 with the addition of casein hydrolysate as much as 4 persentage resulted foam overrun 301.67 with 1.44, foam stability 300.83d with 1.44, particle size 1.73 with 0.61 and optical microscopy produced uniform bubble size. In conclusion, the fortification of whey protein with meniran extract encapsulated casein hydrolysate due to the interaction between polyphenols and protein increase foaming power and produce stable bubbles of powdered milk. Keywords: Casein Hydrolysate- Foam- Meniran Extract- Powdered Milk- Whey Protein Share Link | Plain Format | Corresponding Author (Rischa Saleha)

6	Animal Products and Sustainable Post-Harvest Technology	ABS-28
PORK JERKY THAT USES PALM SUGAR AND NACL SALT DURING STORAGE Merri Diana Rotinsulu, Heidy J Manangkot, Delly BJ Rumondor, Martha Kawatu Faculty of Animal Science, Sam Ratulangi University, Jalan Kampus Unsrat, Manado 95115, Indonesia Abstract This study was conducted to determine the effect of palm sugar and NaCl salt on pork jerky stored at room temperature. In this study, a Split Plot design was used in the design time which was set as follows: Factor A was the concentration of palm sugar + NaCl salt (divided into 3 combinations), namely A1 = 15% palm sugar + 5% NaCl, A2 = 10 palm sugar. % + 10% NaCl salt, A3 = Palm sugar 5% + 15% NaCl salt and factor B is the duration of storage at room temperature (divided by 3 different durations of time) as follows B1 = 10 days, B2 = 20 days, B3 + 30 days, with three replications. The variables observed were water content, pH and the number of microbes. The results showed that the use of palm sugar nira + NaCl gave a very different effect (P < 0.01) on the moisture content and number of microbes in pork jerky, but not (P > 0.05) on the pH of pork jerky. It was also found that the duration of storage at room temperature had a very different effect (P < 0.01) on all variables of pork jerky. In short, the use of palm sugar 5% + NaCl 15% can extend the shelf life of pork jerky up to 30 days. Keywords: pork Jerky, palm sugar, NaCl . salt Share Link | Plain Format | Corresponding Author (Delly BJ Rumondor)

7	Animal Products and Sustainable Post-Harvest Technology	ABS-29
Physico-chemical and sensory properties of floss spent laying hens meat cooked with different level of coconut water Moureen Tamasoleng, Rita M Tinangon, Sjaloom Sakul, Delly BJ Rumondor, Evaquree Tangkere dan Sofi M Sembor 1Animal Production Department. Animal Science Fac. Sam Ratulangi Univ. Manado 95115. Indonesia Abstract This study was aimed to determine the moisture content, ash content, protein, fat, carbohydrates and sensory tests (colour, flavour, taste, and texture) of floss spent laying hens meat (SLHM) cooked with different level of coconut water (CW). Randomized completely design was used in this study- 4 treatments as follows A1 = 300 g chicken meat + spices + 50 ml CW, A2 = 300 g chicken meat + spices + 100 ml CW, A3 = 300 g chicken meat + spices + 150 ml CW and A4 = 300 g chicken meat + spices + 200 ml CW- 4 replications each treatment. The results showed that floss SLHM cooked with different levels of CW were given significantly different results on moisture content (6.24-6.45%), ash content (2.97-3.20%), protein (27.97-31.34%), fat (27.44-28.83), and carbohydrates (19.34-21.54%) respectively but not given significant effect on colour, flavour, taste, and texture. It was concluded that even though there were differences on physico-chemical content within the treatment, however the panellists were given relatively the same responses on sensory test of floss SLHM overall. Keywords: floss, spent laying hens, coconut water, meat Share Link | Plain Format | Corresponding Author (Delly BJ Rumondor)

8	Animal Products and Sustainable Post-Harvest Technology	ABS-31
Implementation of Ozonation Technology on Physicochemical and Microbiological Quality of Milk: Study of Differences Fat and Protein Percentages Against Pathogenic Bacterial Resistance Gita Zulfie Ramadhani1) Kartika Budi Utami 2) Djalal Rosyidi 3), Ria Dewi Andriani3) Lilik Eka Radiati3) 1) Student of Magister Animal Science, Universitas Brawijaya. 2) Department of Livestock Product Technology, Universitas Brawijaya. Abstract The high level of pathogenic microbial contamination in milk can cause a decrease in milk quality. Milk as a source of animal protein is produced by dairy cattle with complete nutritional content. The complete nutritional content causes milk to be an ideal medium for bacterial growth. The bacteria that are found in milk are generally the result of cross-contamination. The contamination can occur due to the wrong handling of milk, both from the milking process to the processing process. Efforts to minimize the number of microbes due to contamination in milk have been carried out, one of which is heat treatment, but in practice, the wrong application of heat treatment can cause protein damage in milk. Another effort that can be done is to use ozone technology, which is a sterilization technology using ozone to oxidize bacterial cell walls. Sterilization can injure or kill bacteria found in milk. This research will be carried out through several stages, one of which is done by adding 2%, 4%, 6% and 8% fat and protein, each of which will be injected with Escherichia coli, Staphylococcus aureus and Listeria monocytogenes bacteria. This study aims to test the resistance of pathogenic bacteria that are commonly found in milk. The results showed an increase in the resistance of bacteria to ozone. Keywords: Fat, Milk, Ozonation, Protein Share Link | Plain Format | Corresponding Author (Gita Zulfie)

9	Animal Products and Sustainable Post-Harvest Technology	ABS-33
Greening Food Production and Product Development by Optimising the Use of Selected Animal and Plant Resources - A Case Study for Beef-Sacha Inchi Hybrid Slider Abdul Salam Babji (a*), Nur Aliah Daud (a), Salma Mohamad Yusop (a), Toslan Ali (b) a) Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, Malaysia *daging[at]ukm.edu.my b) Indah Morib Resources Cemerlang Sdn. Bhd., 704, Jalan Perdana 2, Indah Perdana, 42700 Banting, Selangor, Malaysia Abstract Innovations in food and processing technologies should take into consideration of greenhouse gas emission. Innovation may include ways and provide solutions to reduce the use of raw materials sources from the livestock protein and make use of plant-based raw materials. Most of the issues using livestock as raw materials in processed food product are evidently increasing our carbon footprint. Sacha Inchi proteins (SIP), fibres and minerals as co-products are harvested from the primary production of Sacha Inchi Oil, a premium extruded fatty acids and derivatives of benefits to health and food industries. The co-products contain valuable proteins that are potentially of high functional value, which can be used as substitute (in place of soy proteins) in the meat and food industry. The potential of SIP has been experimented using pre-emulsion technology in the processing, formulation and sensory tests for consumption of mini beef-plant based burgers (green technologies using local home-grown plant-based raw material Sacha Inchi co-products). The incorporation of the local SIP into beef slider patty indicated that the physicochemical properties were comparable to those of imported ISP that are commonly used in the meat product and food industry. This exploration may contribute to application of SIP in food product with grass-fed or grain-fed beef, optimizing the use of local raw material resources, bringing positive impact towards environmental sustainability, waste management, improving nutritional benefits in meat product for consumers health and beneficial for Sacha Inchi industry. Keywords: Greenhouse impact, livestock, protein, food technology, Sacha Inchi Share Link | Plain Format | Corresponding Author (Abdul Salam Babji)

10	Animal Products and Sustainable Post-Harvest Technology	ABS-35
Anaerobic Method For Eliminating Antibiotic Residue Of Mastitis Treatment In Cow^s Milk Using Kefir Grain Umam Ahmad Khoirul1, Radiati Lilik Eka1 , Andriani Ria Dewi1, Yunita Citra Nurma2 , Ramadhaniarti Millenia Wahyu2, and Ramadhan Rizky Universitas Brawijaya Abstract Appropriate technology was needed to degrade the antibiotics in waste milk after mastitis treatment. The microbiology method as an anaerobic treatment probably effectively eliminates antibiotic residues in milk because of microorganism activities. This study aimed to Eliminate Antibiotic Residue of Mastitis treatment in Cow^s Milk with an anaerobic method Using Kefir Grain. Twelve samples of Holstein cows milk with 3% of kefir grain were assigned to treatments equally: cows milk with 3 % of kefir grain without antibiotics (control) and cows milk with 3 % of kefir grain plus three levels of antibiotics: 6, 8, and 10 of Biomycin, respectively. The obtained data were statistically analyzed by Completely Randomized Design (CRD) with four treatments and three replications and continued by Duncan^s Multiple Range Test (DMRT). This research shows that the addition of 3% kefir grains indicates the elimination of antibiotics in milk with a negative result on the antibiotic residue test. A significant different effect of pH (3,98 0,03), syneresis (24.93 0.7), lactic acid bacteria viability (8.87 CFU/ml), and Total Plate Count (8,58 0,08 CFU/ml) was found on cow^s milk with 3% of kefir grain plus 6 &#956- of antibiotics, except for dissolved protein (8,16 1.71). Keywords: Antibiotic, Milk, Kefir Grain Share Link | Plain Format | Corresponding Author (Ahmad Khoirul Umam)

11	Animal Products and Sustainable Post-Harvest Technology	ABS-37
Effect of goat^s milk kefir utilization on physicochemical quality and sensory attributes of ice cream probiotic Muhammad Fajrul Arief, Ria Dewi Andriani, Djalal Rosyidi and Lilik Eka Radiati Animal Science Faculty, Brawijaya University, Indonesia Abstract Sustainable development goal no. 12, to ^ensure sustainable consumption and production patterns,^ include a goal to reduce food waste at consumer level and food losses along the production and supply chains. For dairy, commonly referenced reasons are related to misunderstanding of spoilage before consuming products and improper storage. As a wasted food, milk can have negative environmental impacts when disposed of down the drain. This study will discuss the food waste problem, causes, and potential solution at consumer level with particular focus on goat^s milk kefir (GMK) as one of dairy functional food product. GMK used in this study was 0%, 25%, 50%, and 75% of the milk volume to make probiotic ice cream (PIC). The uses of GMK turn out to make PIC with significant difference (P<0.05) in physicochemical properties and sensory attributes for each treatment. Physicochemical properties and sensory attributes influenced product acceptability. Hence, this study aims (1) to formulate a PIC added with GMK, (2) to determine the impact of GMK on PIC^s physicochemical properties and sensory attributes, and (3) to assess the acceptance of PIC. The utilization of GMK in PIC is a potentially novel strategy for producing nutritious dessert to solve food waste problem. Keywords: melting rate, overrun, appearance, flavor, acceptability Share Link | Plain Format | Corresponding Author (Muhammad Fajrul Arief)

12	Animal Products and Sustainable Post-Harvest Technology	ABS-40
THE QUALITY OF CORNED CHICKEN WITH THE ADDITION OF RED BEET (Beta vulgaris L.) FLOUR AS NATURAL FOOD COLORING Saskia Amalia Puspita Dewi(1), Eny Sri Widyastuti(1), dan Herly Evanuarini(1) (1) Animal Product and Technology Department, Faculty of Animal Science, Universitas Brawijaya Malang, 65145, Indonesia Abstract Corned chicken is a processed meat product that is processed using restructuring technology. Corned chicken is made by mixing meat, sugar, pepper, and flour. This study uses chicken meat as the main ingredient. Processed meat products, especially corned chicken, have several disadvantages such as pale color and low fiber content. The use of red beet flour can be a natural food coloring and a source of fiber to improve the color and quality of corned chicken. The purpose of this study was to determine the effect of serving the right addition of red beet flour to the corned chicken and to determine the quality of the corned chicken with the addition of red beet flour. The research material used was chicken meat, sugar, salt, milk powder, vegetable oil, pepper, shallots, nutmeg, and isolate soy protein (ISP), which were treated with the addition of red beet flour. The method used is a laboratory experimental method with a completely randomized design with 4 treatments and 5 replications. Phase 1 research treatment consisted of without the addition of red beet flour as a control, and adding red beet flour 1%, 3%, and 5% of the total ingredients used. The variables measured were pH, water holding capacity (WHC), cooking loss, and color L*a*b*. The results showed that the use of red beet flour on corned chicken gave highly significant effect on pH, water holding capacity (WHC), cooking loss, and color L*a*b*. The conclusion of the study was that using 5% red beet flour produced the best corned chicken. Keywords: Corned Chicken, Natural Coloring Agent, Red Beet Flour Share Link | Plain Format | Corresponding Author (Saskia Amalia Puspita Dewi)

13	Animal Products and Sustainable Post-Harvest Technology	ABS-52
CHEMICAL PROPERTIES CHARACTERISTIC OF COTTAGE CHEESE USING PINEAPPLE BROMELAIN ENZYME [ananas comusus] AS A NATURAL COAGULANT Sylvia Komansilan, Sjaloom Sakul, Wahidah Maruf Universitas Sam Ratulangi Abstract Bromelin enzyme is a proteolytic that can help the hydrolysis of proteins into amino acids.In addition the bromelin enzyme can also help the process of milk clumping, so that it can be aplplied in cheese production. The research aims to analyse of the physicochemical characteristics of cottage cheese using the enzyme bromelain from pineapple as a natural coagulant. The observed variables include protein, fat, moisture, ash .The research was conducted in a completely randomized design with 4 treatments [K0 =0%, K1 = 3%, K2 = 4%, K3 =5%], and 4 replications .All of the data were analysis of variance [Anova] and followed with significant difference[LSD] test. The results showed that the addition of bromelain enzyme , 3%, gave a very significant difference [P<0.01] on protein ,fat, moisture, ash ,cheese yield, and pH. Keywords: cheese, bromelain, pineapple, enzyme, coagulant Share Link | Plain Format | Corresponding Author (Sylvia Komansilan)

14	Animal Products and Sustainable Post-Harvest Technology	ABS-54
Chemical Properties of Yogurt With the Addition of White Oyster Mushroom Essence (Pleurotus ostreatus) Sjaloom Ester Sakul, Sylvia Komansilan, Moureen Tamasoleng, Merry Rotinsulu Universitas Sam Ratulangi Abstract The results of the protein content analysis showed that there was a very noticeable difference (P<0.01) to the average protein content between treatments of adding white oyster mushroom juice to the quality of yogurt. The results showed that the higher the concentration of white oyster mushroom juice, the more the protein level increases, this is also related to the protein content of white oyster mushroom juice used in this study. The results of statistical analysis showed that there was a very noticeable difference in the average fat content between the treatment of adding white oyster mushroom essence to the quality of yogurt (P<0.01). The higher the concentration of white oyster mushroom juice, the fat content of yogurt decreases, this is due to the growth of more lactic acid bacteria and the higher the production of lipase enzymes that break down fats into fatty acids. The results of statistical analysis showed that there was a very noticeable difference in the average water content between treatments for the addition of white oyster mushroom essence to yogurt quality (P<0.01). The results of the water content study showed that the higher the concentration of white oyster mushroom juice, the water content decreased, this may be due to the work of white oyster mushroom essence as a natural stabilizing agent able to bind water. The results of statistical analysis showed that there was a very noticeable difference in the average ash content between the treatments of adding white oyster mushroom juice to the quality of yogurt (P<0.01). Ash content also describes the large number of unburned minerals into non-evaporating substances. The conclusion of this study is that the higher the addition of white oyster mushroom juice results in good chemical properties Keywords: Chemical properties, white oyster mushroom Share Link | Plain Format | Corresponding Author (Sjaloom Ester Sakul)

15	Animal Products and Sustainable Post-Harvest Technology	ABS-58
Production of Crude Bacteriocin and Bacteriocin Activity from Fermented Chicken Egg Azmi Mangalisu (a*), Irma Isnafia Arief (b), Andi Kurnia Armayanti (a), Zakiah Wulandari (b) a)Departement of Animal Science, Faculty of Agricultural, Universitas Muhammadiyah Sinjai, Indonesia *azmimangalisu[at]gmail.com b) Department of Animal Production Technology, Faculty of Animal Science, IPB University, Bogor, Indonesia Abstract Lactobacillus plantarum is one of the lactic acid bacteria that has the abil-ity to produce bacteriocin which also has antibacterial properties. Different incubation times affect the amount of L. plantarum that can be identified as containing bacteriocins. Chicken eggs were pasteurized at 600C for 3.5 minutes and cracked then sterilized for 15 minutes and fermented with an incubation temperature of 370C and incubation time of 0 hours, 48 hours and 96 hours. The parameters measured in this study were crude bacteriocin production by looking at the pH value before and after crude bacteriocin production and testing the activity of fermented chicken egg bacteriocin. Analysis of research data is analysis of variance Completely Randomized Design (CRD). The results showed that the increase in incubation time had a significant effect (P<0.05) on the pH value of fermented eggs. The pH val-ue decreased with increasing incubation time. The bacte-riocin activity test was carried out on Staphylococcus aureus, Salmonella typhi and Escherichia coli test bacteria. The data obtained showed that E. coli was sensitive and had a larger zone of inhibition when compared to Staphylococcus aureus and Salmonella typhi. The bacteriocin activity of fermented chicken eggs was optimum at the optimum incubation tempera-ture of 370C for 96 hours as seen from the formation of a clear zone on MHA media. The production of bacteriocin in fermented chicken eggs can be used as a starter in the manufacture of beverages and food preservatives. Keywords: Chicken Egg, Incubation, Bacteriocin, Fermented. Share Link | Plain Format | Corresponding Author (Azmi Mangalisu)

16	Animal Products and Sustainable Post-Harvest Technology	ABS-59
PHYSICO-CHEMICAL PROPERTIES OF DUCK NUGGETS GIVEN PROVIT A1 COMMEAL AS A FILLER Wahidah Ma^ruf, Delly BJ Rumondor, Sylvia Komansilan and Heidy J Manangkot Sam Ratulangi University Abstract This study aims to determine the physical and chemical properties of rejected duck meat nuggets given provit A1 corn flour as a filler. This study used a completely randomized design (CRD) with 4 treatments and 5 replications (addition of provit A1 corn flour consisting of: 10% (J10), 20% (J20), 30% (J30) and 40% (J40). The results of the analysis of variances howed that the addition of provit A1 corn flour to the level of 40% had a very significant difference in the physical and chemical properties of rejected duck nuggets. The water content values ranged from 61.18 - 66.39%, protein 14, 38 - 16, 39%, starch 11.28 - 12.18%, water holding capacity 49.72 - 55.32 %, cooking shrinkage 1.26 - 4.73%. The conclusion of this study is that the addition of provit A1 corn flour to a level of 40% has an effect on the quality of physical and chemical properties of rejected duck meat nuggets. Keywords: nuggets, duck rejected, Provit A1, cornmeal Share Link | Plain Format | Corresponding Author (Delly BJ Rumondor)

17	Animal Products and Sustainable Post-Harvest Technology	ABS-64
Physical Quality of Halal Propolis Extract Using the Ultrasonic Method As an Active Drug Ingredient Indha Fitria Pangesti (1), Agus Susilo (1), Khothibul Umam Al Awwaly (1), Miftakhul Cahyati (2), Nurjannah (3), and Dodyk Pranowo (4) 1) Faculty of Animal Science, Universitas Brawijaya, Malang City 65145, East Java, Indonesia 2) Department of Oral Medicine, Faculty of Dentistry, Universitas Brawijaya, Malang City 65145, East Java, Indonesia 3) Department of Statistics, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Malang City 65145, East Java, Indonesia 4) Department of Agroindustrial, Faculty of Agricultural Technology, Universitas Brawijaya, Malang City 65145, East Java, Indonesia *indhafp_fapet[at]student.ub.ac.id Abstract Propolis is currently widely used as an active ingredient in natural anti-inflammatory and antimicrobial drugs on the skin and mouth. The needs of the times, the extraction process requires the latest method with a shorter time with optimal results. The purpose of this study was to obtain an optimal propolis extraction method using water-based ultrasonic assisted extraction (UAE) that can produce propolis extracts in a short time with good physical quality. The research method used was experimental using a completely randomized design with sonication time factor, 6 treatments, and 3 replications by observing the physical qualities consisting of color intensity, pH, electrical conductivity, and total dissolved solids. Apis mellifera bee propolis is taken from Central Java. The solvent used is distilled water. The results of statistical analysis showed that ultrasonic propolis extraction had a very significant effect (p<0.01) on pH, electrical conductivity, and total dissolved solids, each ranging from 3.48 to 3.55, 0.83 to 1.1 m/s, and 257 to 304 ppm and had a significant effect (p<0.05) on the color intensity of L*a*b*. The conclusion of this study is that the optimal ultrasonic assisted extraction uses a sonication time of 5 minutes in terms of color intensity, pH, electrical conductivity, and total dissolved solids produced. This method is able to make propolis extract in a short time by providing an optimal product, so that the extract produced can be used as an active drug ingredient in good and halal. Keywords: Physical Quality- Propolis Extract- Ultrasonic Share Link | Plain Format | Corresponding Author (Indha Fitria Pangesti)

18	Animal Products and Sustainable Post-Harvest Technology	ABS-65
Physical Quality Duck Jerky with Liquid Smoke Sonication Nitya Salsabila1), Agus Susilo2), and Djalal Rosyidi2) 1) Student of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia 2)Lecturer of Animal Product Technology, Faculty of Animal Science, Brawijaya University, Malang 65145, Indonesia *Corresponden Author: djalal_tht[at]ub.ac.id Abstract This study aimed to determine the effect of adding coconut shell liquid smoke sonication on pH, WHC, tenderness, color L*a*b, and flavor in jerky. The jerky is made from duck meat with salt, brown sugar, garlic, ginger, galangal, and coriander. The concentration of liquid smoke used is 1.5%. This research method used Completely Randomized Design (CRD) with 6 treatments and 3 replications consisting of P0: without adding liquid smoke, P1: liquid smoke without sonication, P2: liquid smoke sonication for 5 minutes, P3: liquid smoke sonication for 10 minutes, P4: liquid smoke sonication for 15 minutes, and P5: liquid smoke sonication for 20 minutes. The experimental parameters included pH, WHC, tenderness, color L*a*b, and flavor. Data were analyzed using Analysis of Variance (ANOVA). If the data showed a significant difference, it is continued with Duncan Multiple Range Test (DMRT). The average value of pH is 5.66-6.12, the average value of WHC is 70.67%-79,67%, the average value of tenderness is 3.27%-4.93%, the average value of lightness (L*) 42.62%-44.53%, the average value of redness (*a) is 11.12%-12.86%, the average value of yellowness (*b) is 12.03%-12,49%, and the average value of flavor is 3,00%-6,00%. The results of this research showed that adding coconut shell liquid smoke sonication had a non-significant effect (P>0.05) on the value of pH, WHC, L*a*b color, and fla-vor. However, the results showed a very significant effect (P<0.05) on the value of tenderness. Keywords: Duck Jerky, Liquid Smoke, Sonication Share Link | Plain Format | Corresponding Author (Nitya Salsabila)

19	Animal Products and Sustainable Post-Harvest Technology	ABS-68
Polycyclic Aromatic Hydrocarbons (PAH) Analysis of Chicken Satay Around Universitas Brawijaya Citra Nurma Yunita1), Lilik Eka Radiati2), Premy Puspitawati Rahayu2), Eko Saputro3), Djalal Rosidi2) 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 3 BPPSDMP-Batu, Indonesian Ministry of Agriculture *Corresponden Author: djalal_tht[at]ub.ac.id Abstract Satay is one of Indonesiass delicious national foods besides rendang, soto, meatballs, and fried rice but there is still much research to be done. Heating meat is an important process for nutritional quality and bioavailability, extending shelf life, obtaining better sensory and functional properties, releasing bioactive components, producing beneficial compounds, destroying anti-nutritive substances, and activating disease pathogens. Processing of satay at high temperatures will contain carcinogenic mutagen Polycyclic Aromatic Hydrocarbons (PAH). PAH are the most common carcinogens found in the environment. In 2005, 15 compounds containing PAHs were found, and there were 8 of the heaviest compounds. The long-term goal of this research is to produce chicken satay that is free of PAH carcinogens that are healthier and safer for the community. The specific target of this research is to investigate the formation of Polycyclic Aromatic Hydrocarbon (PAH) carcinogens in commercially roasted chicken satay araund Universitas Brawijaya. This research is non-experimental with a survey. The survey was conducted on various commercial chicken satay stalls that sell online through the gofood, grab food and shoppe food. The samples used in this study were 10 types of chicken satay (SA1) - (SA10). The results of this study indicated that SA7 was detected Polycyclic Aromatic Hydrocarbons (PAH) the highest average 1.90667 mcg/kg. Polycyclic Aromatic Hydrocarbons (PAH) occurs due to the influence of the type of meat, temperature, and the type of combustion used. Keywords: carcinogen, meat, PAH, pyrolysis, satay Share Link | Plain Format | Corresponding Author (Citra Nurma Yunita)

20	Animal Products and Sustainable Post-Harvest Technology	ABS-71
Effect of pH on Clotting Properties from Moringa oleifera seeds with Focused Microwave-Assisted Soxhlet Extraction Method as Milk Coagulant Aurelia Aprilianty1), Rizqi Nuraini2), Novia Pebriani2) Gita Apriani2), Abdul Manab3), Khotibul Umam Al Awwaly3), Mustakim3) and Ria Dewi Andriani3) 1) Master Program of Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia 2) Undergraduate Program of Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia 3) Lecturer of Animal Production Technology Department, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran, Malang 65145, Indonesia Abstract This study aimed to determine the optimal pH for Moringa oleifera seeds extract as a milk casein coagulant in terms of milk-clotting activity (MCA), caseinolytic activity (CA), ratio MCA/CA, and coagulation time. Moringa oleifera seeds extraction was obtained using the Focused Microwave-Assisted Soxhlet Extraction (FMASE) method. Milk-clotting activity was analyzed using skim milk. Caseinolytic activity was assessed using sodium caseinate as substrates. The effects of pH (5-8) on Moringa oleifera seeds enzyme activities were determined using experimental design of Completely Randomized Design (CRD) method with 5 treatments, maceration extract (P0), FMASE extract at pH 5 (T1), 6 (T2), 7 (T3) and 8 (T4) with 3 times replications. The significant influence will be tested using Duncan test. The results showed that the difference in pH atmosphere had a very significant effect (P<0.01) on MCA, CA, MCI, and coagulation time. The pH 5 setting on the addition of Moringa oleifera seeds extract as a milk coagulant showed the optimum results at MCA 69.68 U/ml and MCI 3209.09, low yields at CA 0.02. U/ml, and gives a short time in the milk coagulation process of 14.35 seconds. The conclusion of this study is that adjusting the pH atmosphere in an increasingly acidic atmosphere will increase the work of the protease enzyme in Moringa oleifera seeds extract. pH 5 and 6 Moringa oleifera seeds extract can work optimally and will decrease at pH 7. Keywords: Moringa oleifera seeds, FMASE, pH, milk casein coagulant Share Link | Plain Format | Corresponding Author (Aurelia Aprilianty)

21	Animal Products and Sustainable Post-Harvest Technology	ABS-77
THE ESTRUS CHARACTER OF SUCCESSFUL ARTIFICIAL INSEMINATION IN FRIESIEN HOLSTEIN CROSSBRED COW Amir Firdaus 1), Aulia Puspita Anugra Yekti2), Achadiah Rahmawati2), Nurul Isnaini2), Trinil Susilawati 2) 1) Post Graduate student, Animal Science Faculty Brawijaya University 2) Lecturer of Animal Science Faculty Brawijaya University Abstract Artificial insemination in dairy cows is for improving genetic quality and replacement, so that high pregnancy success is needed. This research was conducted on a smallholder farm in the Pujon sub-district, Malang Regency, Indonesia. The materials used were 100 cows, 100 in AI using a single dose of BCS 2.5-4 (with a range of 1-5), had given birth. In carrying out the research, the cows have shown the signs of heat were injected with Bio ATP. Prior to AI, the estrus character was observed, which was distinguished by the color of the vulva, which was divided into evenly red, uneven red and pale. The vulvar temperature was distinguished from <38oC and >38oC. Cervical mucus = cervical mucus was abundant and thick, cervical mucus was abundant and watery, cervical mucus was slightly thick and cervical mucus was slightly watery. Swelling of the vulva, consisting of a swollen vulva and a non-swollen vulva. After one cycle, NRR-1 was observed and not in heat, it was considered pregnant after 2 months of pregnancy examination using ultrasound (USG). The results showed that the highest non-return rate and conception rate values in FH crossbreds were in the red vulva color, 33 cows (33%) and 30 heads (20%) were not evenly distributed. temperature > 38OC as many as 62 animals (62%) and 38 animals (38%), in the amount of thick mucus 31 (31%) and 19 individuals (19%), vulvar swelling was swollen 68 (68%) and 43 ( 43%). Keywords: Estrus Character, Friesien Holstein Crossbred Cow, Pregnancy Rate, Artificial Insemination. Share Link | Plain Format | Corresponding Author (Amir Firdaus)

22	Animal Products and Sustainable Post-Harvest Technology	ABS-79
PROBIOTICS FOR THE FUNCTIONAL INGREDIENT OF FUNCTIONAL HEALTH FOODS Sejong Oh1* 1Division of Animal Science, Chonnam National University, Gwangju 61186, Korea *Corresponding author: soh[at]jnu.ac.kr Abstract The market for probiotics as a health food has seen dramatically increases in recent year. Probiotics market showed about 80 million US- in 2021. From 2016 to 2021, probiotics market in Korea exhibited over 20% average annual growth. The global market of probiotics is estimated up to 79 billion US- in 2023. A limited number of small and medium-sized companies is active in market niches or offer ^me-too^ products. Specific efforts in nutritional research, product development and marketing are necessary to realize long-lasting market success of probiotics. Probiotics have been used safely in foods and dairy products for over a hundred years. Recently, there has been increasing interest in their use to prevent, mitigate or treat specific diseases. Like QPS (Qualified Presumption of Safety) of EFSA (European Food Safety Authority), the US Food and Drug Administration (FDA) designation Generally Recognized as Safe (GRAS) has been applied to certain probiotic organisms when added to food although few systematic safety studies have been done, especially in vulnerable populations. The WHO/FAO working group and Ministry of Food & Drug Safety of Korea newly recommended that probiotic strains be evaluated for safety by testing for antibiotic resistance, toxin production and hemolytic potential, conducting human studies to evaluate side effects and post-market surveillance of commercial consumers. A common believe many people understand is that plant based fat is much healthier than animal fat. However, many companies insist that plant origin-probiotics are superior than animal-origin probiotics without any scientific data that supports the claim. How are plant proteins much better than animal proteins for human health? Simple answer is that it is not. This claim is no different from a form of social gossip. Many people think this claim is true because many companies advertise their products in such matter. The advertisements are misleading and spread false ideations that anima Keywords: . Share Link | Plain Format | Corresponding Author (Sejong Oh)

23	Animal Products and Sustainable Post-Harvest Technology	ABS-83
THE EFFECT OF ADDITIONAL CARROT FLOUR (Daucus carota L.) AND SUWEG FLOUR (Amorphophallus campanulatus BI) ON PHYSICOCHEMICAL QUALITY OF CHICKEN NUGGET Lisa Ivana1*, Eny Sri Widyastuti2, and Ria Dewi Andriani2 1Undergraduate Student Faculty of Animal Science, University Brawijaya, Malang 2Lecturer Faculty of Animal Science, University Brawijaya, Malang *Corresponding Author: lisaivana17[at]student.ub.ac.id Abstract Nuggets is a product processed by restructured meat and commonly used chicken meat with filling tapioca flour, seasoning, steaming and frying process. In this study, the addition of carrot flour and suweg flour as a filler in chicken nugget was carried out. Carrot flour has high protein content, &#946--carotene and low fat, while suweg flour has high protein content, high fiber and amylopectin which affects the texture of nugget. The purpose of this study is to determine the effect of difference additional of carrot flour (Daucus carota L.) and suweg flour (Amorphophallus campanulatus BI) on the color, texture, pH, and protein content of chicken nugget. The method used in this study was Completely Randomized Design (CRD) with 4 treatments, they were, adding carrot flour 0% and suweg flour 20% of chicken meat (T0), adding carrot flour 2% and suweg flour 18% of chicken meat (T1), adding carrot flour 4% and suweg flour 16% of chicken meat (T2) and adding carrot flour 6% and 14% suweg flour of chicken meat (T3). The result showed the additional of carrot flour (Daucus carota L.) and suweg flour (Amorphophallus campanulatus BI) along with the difference presentation in each treatment did not present a significant effect (P>0,05) in terms of color, pH and protein content, however it present a significant (P<0,01) in terms of texture. The highest record of L* color is 56,58 (T2), a* is 3,33 (T0), b* is 27,55 (T0), the texture is 5,40 N (T0), the pH is 6,56 (T0) and the protein content is 10,65% (T0). The conclusion of this study that the increase in the value color of L, a*, b*, pH and protein content on chicken nuggets was not determined by the addition of carrot flour and suweg flour, but the increase in value texture on chicken nuggets was determined by the addition of carrot flour and suweg flour. Keywords: Chicken Nuggets, Carrot flour, Suweg flour Share Link | Plain Format | Corresponding Author (Lisa Ivana)

24	Feed Resources and Technology for Animal	ABS-1
Inhibitory Activity Test of Essential Oils made from Pomelo, Sweet Orange, and Lime Fruit Peels Against Pathogenic Fungal Growth as an Antifungal in Animal Feed Ingredients Riza Zainuddin Ahmad , Bachtar Bakrie, Eni Kusumaningtias, and Dwi Endrawati National Research and Innovation Agency. Jl. Ir. Haji Djuanda No. 18. Paledang, Bogor City. West Java Province. Indonesia Abstract This study aims to determine the essential oils that are most effective in inhibiting the growth of pathogenic fungi in animal feed ingredients. Comparisons were made to the essential oils made from the peel of 3 types of citrus fruits, namely Pomelo, Sweet orange, and Lime. The research was conducted in 2016 at the Medicinal Plants Research Center and the Bogor Veterinary Research Center. Essential oils of all three types of orange peel are obtained by distilling water and steam. The effectiveness of fungal growth inhibition is determined using the agar plate dilution method by the Minimal Inhibitory Concentration (MIC) method. Furthermore, to determine the content of essential oils in each orange peel, an analysis was carried out with a Gas Chromatography-Mass Spectrophotometer (GC-MS). As representatives of the fungal pathogen test, Aspergillus spp., Fusarium spp., and Candida spp. were selected. It was revealed that the content of essential oils in each orange peel used was different. It was concluded the essential oil from the Lime peel has in its composition the most excellent antifungal properties compared to Sweet orange and Pomelo Keywords: MIC, orange peel, essential oil, fungi. Share Link | Plain Format | Corresponding Author (Riza Zainuddin Ahmad)

25	Feed Resources and Technology for Animal	ABS-6
The effect of using different levels of cassava flour and cassava wastes on dry matter and organic matter degradation and rumen fermentation products in vitro of cassava-based concentrates M Hasanah (a), Kusmartono (b), Mashudi (b), Poespitasari H.Ndaru (b) (a) Postgraduate program, Faculty of Animal Science, Brawijaya University, Indonesia **miftahul_hsnh[at]student.ub.ac.id (b) Lecturers, Faculty of Animal Science, Brawijaya University, Indonesia Abstract This study was conducted to evaluate the effect of using different levels of cassava flour and cassava wastes on dry matter and organic matter degradation, efficiency of microbial protein synthesis (EMPS) were P1 = maize stover 20% + cassava flour 5% + cassava wastes 5% + palm kernel cake 44% + copra meal 26%, P2 = maize stover 20% + cassava flour 10% + cassava wastes 10% + palm kernel cake 33% + copra meal 27%, P3 = maize stover 20% + cassava flour 15% + cassava wastes 15% + palm kernel cake 22% + copra meal 28%, P4 = maize stover 20% + cassava flour 20% + cassava wastes 20% + palm kernel cake 11% + copra meal 29%, P5 = maize stover 20% + cassava flour 25% + cassava wastes 25% + palm kernel cake 0% + copra meal 30%, P6 = maize stover 20% + cassava flour 30% + cassava wastes 30% + 11% palm kernel cake + 9% copra meal, P7 = 20% maize stover + 35% cassava flour + 35% cassava wastes + 0% palm kernel cake + 10% copra meal with 3 replications arranged in a randomized block design (RBD). The results of this study showed that the use of cassava flour and cassava wastes markedly increased (P<0.01) values of DM and OM degradation in the rumen, but decreased the EMPS value. Treatments had no significant effect (P>0.05) on NH3 concentration. It can be concluded that the treatment P7 had the highest DM and OM degradation values (70.86 % and 76.62%). The highest efficiency rumen microbial protein value was recorded in treatment P1 (20.94 g/kg DOMR). Keywords: based concentrate,cassava flour, cassava wastes, in vitro, DM degradation, OM degradation, NH3, efficiency of microbial protein synthesis. Share Link | Plain Format | Corresponding Author (Miftahul Hasanah)

26	Feed Resources and Technology for Animal	ABS-11
Scarification^s effect on the growth of Leucaena leucocephala cv Taramba Harmini Harmini, Wisri Puastuti, Endang Sutedi, Dwi Yulistiani Research Center for Animal Husbandry, National Research and Innovation Agency Abstract The aim of this study is to reveal a method for accelerating seed germination and raising the growth of Leucaena leucocepla cv Taramba. The research was conducted in the agrostology laboratory of the Indonesian Research Institute for Animal Production (IRIAP) from June to August 2021. The research method used a completely randomized design with three treatments and ten replications, with thirty plant units in one replication. The treatments were as tries to follow: P0: un - treated seeds (control), P1: sanded seeds, and P3: seeds soaked in warm water. The seeds of Leucaena leucocephala cv Taramba were soaked in hot water, sanded, and controlled before germination. Germination levels for each treatment were 25.29, 23.31, and 23.56 % respectively. The germinated seeds were placed in polybags to grow and develop. Scarification was found to be significantly different (P <0.05) depending on the number of leaves. Plant height, leaf length, and leaf width were not significantly different (P>0.05). Keywords: feed- leguminosae-plants Share Link | Plain Format | Corresponding Author (Harmini Harmini)

27	Feed Resources and Technology for Animal	ABS-21
Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition Theresia Nur Indah Koni, Yohanes Turu Marambandima, Tri Anggarini Yuniwati Foenay Department of Animal Science, Kupang State Agricultural Polytechnic Abstract Kepok banana peel is one of the potential feedstuff because of its availability and eases to obtain. However, the fiber content in banana peels was high and resulted in a limitation of its usage. Fermentation can reduce the crude fiber, and the process requires soluble carbohydrates such as palmyra sugar liquid. Therefore, a study were necessary conducted to assess the nutritional changes of fermented kepok banana peels added with different levels of palmyra sugar liquid. A Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications was used in this study. The treatments were P0: kepok banana peel without palmyra sugar liquid, P2: Kepok banana peel using 2% palmyra sugar liquid, P4: fermented kepok banana peel with 4% palmyra sugar liquid, and P6: kepok banana peel fermented with 6% palmyra sugar liquid. The variables observed were dry matter, ash content, crude protein content, crude fat, and crude fiber. The results showed that level of palmyra sugar liquid had no significant effect (P>0.05) on dry matter and crude fat content. However, it had a very significant effect (P<0.01) on the ash, crude protein, and crude fiber content. Level of 6% palmyra sugar liquid was able to produce kepok banana peel silage which is high in crude protein, crude fat, but has lowest crude fiber content. It can be concluded that the usage of palmyra sugar liquid was able to improve the quality of banana peel silage and the addition 6% of palmyra sugar liquid has high value of protein, crude fat, and the lowest value of crude fiber. Keywords: palmyra sugar liquid, silage, banana peel, nutrient content Share Link | Plain Format | Corresponding Author (Theresia Nur Indah Koni)

28	Feed Resources and Technology for Animal	ABS-36
The Effects of Valine Supplementation in the Diet on Growth Performance and Giblet Weight of Native Chickens at the Starter Phase Charles V Lisnahan(a*), Oktovianus R Nahak(a), Lukas Pardosi(b) a) Department of Animal Science, Faculty of Agriculture, Timor University, Indonesia b) Department of Biology, Faculty of Agriculture, Timor University, Indonesia *Corresponding author: charleslisnahan[at]yahoo.co.id Abstract The aim of this experiment was to determine the effect of Valine supplementation in the diet on the growth performance and giblet weight of Native chickens at the starter phase. This experiment was conducted in Kefamenanu, East Nusa Tenggara Province, Indonesia, from June to July 2022. A total of five hundred a week old Native chickens with average of initial weight 59.39 g were used in the experiment. The Chickens were divided into five treatments with five replications based on a completely randomized design. The treatment diet were: T0 (control feed)- T1 (0.75% Valine)- T2 (1.00% Valine)- T3 (1.25% Valine)- and T4 (1.50% Valine). The parameters observed were body weight, body weight gain, feed intake, feed conversion ratio and giblet weight. The data obtained were analyzed by analysis of variance and Duncan test. The result showed that the body weight of T0, T1, T2, T3, and T4 were 298.96, 314.68, 315.16, 309.48, and 305.74 g/bird, respectively. Body weight gain were 239.42, 255.38, 255.78, 250.08, and 246.40 g/bird/6 weeks, respectively. The feed intake were 577.03, 526.16, 510.17, and 568.70 g/bird/6 weeks. Feed conversion ratio were 2.41, 2.20, 1.99, 2.27, and 2.35, respectively. The giblet weight were 31.03, 31.55, 32.08, 31.38, and 31.02 g/bird, respectively. The result indicated that the body weight, body weight gain, and the feed conversion affected by the level of Valine (P<0.05), while the feed intake and the giblet weight no significant. It was concluded that supplementation with 0.75 - 1.00% Valine to the diet of Native chickens resulted in optimal growth performance at the starter phase. Keyword: Native chickens- growth performance- giblet weight- starter phase- Valine Keywords: Native chickens- growth performance- giblet weight- starter phase- Valine Share Link | Plain Format | Corresponding Author (Charles Venirius Lisnahan)

29	Feed Resources and Technology for Animal	ABS-41
Antibacterial Activity of Sargassum sp. Extract Encapsulated into Chitosan-Tripolyphosphate Nanoparticles Faizal Andri (a, b), Nanung Danar Dono (c), Heru Sasongko (c), and Zuprizal (c,*) a) Doctoral Program of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia b) Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia c) Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia *zuprizal[at]ugm.ac.id Abstract The embargo of antibiotics in the global poultry feed industries has forced the need for alternatives. This study aimed to evaluate the antibacterial activity of Sargassum sp. extract encapsulated into chitosan-tripolyphosphate nanoparticles. Sargassum sp. extract was prepared by maceration using ethanol 96% (1:10) for 24 h. Four nanoparticles formula were then synthesized with the chitosan:Sargassum sp. extract:tripolyphosphate ratios of 4:0:2 (F0), 4:1:2 (F1), 4:2:2 (F2), and 4:4:2 (F3). The nanoparticles along with aquadest, zinc bacitracin (10 mg/mL), and free Sargassum sp. extract (100 mg/mL) were tested for their antibacterial activity against Escherichia coli and Salmonella sp. by using the agar well diffusion method. The results showed that the incorporation of Sargassum sp. extract into chitosan-tripolyphosphate nanoparticles provides a significant effect on antibacterial activity (P < 0.05). F2 has a higher Escherichia coli and Salmonella sp. inhibition than F0 and F1 (P < 0.05) but did not differ significantly when compared with F3 (p > 0.05). F2 has equivalent Escherichia coli inhibition as compared to zinc bacitracin and free Sargassum sp. extract (P > 0.05). Moreover, F2 has a higher antibacterial activity against Salmonella sp. (P < 0.05) than zinc bacitracin and free Sargassum sp. extract. Based on these results, F2 provides the most optimum antibacterial activity against Escherichia coli and Salmonella sp. among the tested nanoparticles formula. Sargassum sp. extract encapsulated into chitosan-tripolyphosphate nanoparticles is a promising candidate to be used as antibiotics alternative in poultry nutrition. Keywords: antibiotic growth promoters, nanoparticles, natural products, poultry Share Link | Plain Format | Corresponding Author (Faizal Andri)

30	Feed Resources and Technology for Animal	ABS-43
analysis of tannin levels from jackfruit leaves and Moringa leaves in rations using uv-vis spectrophotometry method Angelia Utari Harahap, Lili Warly, Hermon, Suyitman Doctoral program in animal science, faculty of Animal Science, Andalas University Limau Manis, Kec. Pauh, Padang City, West Sumatra 25175 Abstract Jackfruit leaves (Artocarpus heterophyllus) and Moringa leaves (Moringa oleifera) contain a positive effect of tannins, namely increasing the efficiency of the use of protein rations, faster livestock growth, and the ability to reduce toxic gas emissions to the environment. This study aims to determine qualitatively and quantitatively the presence of tannins in rations that were given additional ingredients in the form of jackfruit leaves and Moringa leaves by UV-Vis Spectrophotometry. The research treatments were ration A (40% jackfruit leaves + 60% field grass), B diet (40% Moringa leaves + 60% field grass), and C rations (20% jackfruit leaves + 20% Moringa leaves + 60% field grass). Each ration sample was taken as an extract which was measured by UV-Vis Spectrophotometer at a wavelength of 550 nm using tannic acid as a standard. The value of the measurement results of tannin levels obtained in ration A was 153 mg TAE/g extract, B ration was 153 mg TAE/g extract, and ration C was 198 mg TAE/g extract. Keywords: jackfruit leaves, moringa leaves, tannin, spectrofotometri Share Link | Plain Format | Corresponding Author (Angelia harahap)

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