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Articles by Elly Tugiyanti
Total Records ( 4 ) for Elly Tugiyanti
  Elly Tugiyanti , Tri Yuwanta , Zuprizal and Rusman
  Tenderness is determined by the growth and size of muscle fibers, which can be arranged through the feed. The current study was designed to investigate protein and metabolic energy level on performance including meat quality and muscle fiber size of male muscovy ducks. Five protein levels and metabolic energy of feed treatments (13% and 2300 kcal/kg, 15% and 2500 kcal/kg, 17% and 2700 kcal/kg, 19% and 2900 kcal/kg, 21% and 3100 kcal/kg) and 100 male dod of muscovy ducks were administered in this research. Protein and metabolic energy level significantly affected (p<0.01) carcass weight, feed conversion ratio, abdominal fat percentage, physical meat quality and muscle fiber diameter. Feed with 21% protein and 3100 kcal/kg metabolic energy resulted in good performance (1342.60±2243.62 carcass weight, 4.00±0.64 feed conversion and 68.86±5.59% carcass percentage), physical meat quality and large muscle fiber diameter of 50.59 μm, but comparatively high abdominal fat level of 5.60±0.71.
  Elly Tugiyanti , Novie Andri Setianto , Ibnu Harisulistyawan , Emmy Susanti and Sri Mastuti
  This research was aimed to investigate the effect of the breadfruit leaf powder on performance, fat and meat cholesterol level and body immune of male Tegal duck. Completely Randomized Design with six treatments includes b0: feed without breadfruit leaf powder, b1: feed + 3%/kg feed breadfruit leaf powder, b2: feed + 6%/kg feed breadfruit leaf powder b3: feed + 9%/kg feed breadfruit leaves powder, b4: feed + 12%/kg feed breadfruit leaves powder, b5: feed + 15%/kg feed breadfruit leaves powder had applied in this study. Each treatment had 5 replicates with 4 ducks, comprising 120 male Tegal ducks in total. Treatments were given for 5 weeks from one month old to slaughter age of 9 weeks old. Data were subject to analysis of variance and should differ be observed across treatments, Honestly Significant Difference test ensued. Analysis of variance showed that supplementation of breadfruit leaf powder did not significantly affect (p>0.05) on body weight, feed conversion and carcass percentage of 9-week old male Tegal duck, but significantly affected (p<0.05) fat level, meat cholesterol, total of protein plasma, hemoglobin level and ratio of H/L. Conclusively, breadfruit leaf powder had a strong antioxidant activity and was safe for male Tegal ducks. Supplementing 9% breadfruit leaf powder was effective to lower fat level and meat cholesterol and improve the wellness of male Tegal duck.
  Ismoyowati , Agus Susanto , Dattadewi Purwantini , Elly Tugiyanti and Aziz Noor Awalludin
  Background and Objective: The body shape or morphological characteristics of Muscovy ducks are determined by the length of the femur, tibia, tarsometatarsus, tarsometatarsus circumference, 3rd-digit, wings and maxilla. Identification of the feather color of Muscovy ducks is important because feather color determines the physical quality of the carcass and affects the level of consumer preference. The aim of this research was to assess the genetic variation of native Indonesian Muscovy ducks based on morphometric traits and gene sequence variation of Melanocortin 1 receptor (MC1R) and its genotypic association with different feather colors. Methodology: Two hundred day-old Muscovy ducks consisting of the white and white-black feather color combination in the same proportion between male and female ducks were included in the study. Differences in body weight and morphometric measurements among the groups were evaluated by ANOVA with Systat version 13. Primer design used Clustal X, based on Cairina moschata MC1R gene, partial cds (KX013541.1) from the GenBank database, the primary forward sequence: 5’-GCTCTTCATGCTGCTGATGG-’3 and reverse primer: 5’-GATGAAGACGGTGCTGGAGA-’3. Results: The male Muscovy ducks have larger morphometric features than females. Male Muscovy ducks with the white-black feather color combination had the heaviest body weight. A general linear F-test analysis separately showed that only the neck length, length of third digit and sex significantly affected the animals' body weight. The identification of feather color of Muscovy ducks showed that there are variations within a group of white-black feather color combination of Muscovy ducks. Feather color variation was observed on the head, wings, breast, tail and plumage. The sequencing of PCR products resulted in nucleotide polymorphism. The GG genotype was observed in 293 nt in the white-black population and the CC genotype was observed in white-black and white feather colors in both male and female Muscovy ducks. Conclusion: Muscovy ducks with the white-black feather color combination had heavier body weights than those with the white feather color. The neck length can be used to predict the body weight of Muscovy ducks. Muscovy ducks had a variety of feather colors ranging from white to the white-black color combination. The MC1R gene polymorphism was observed in Muscovy ducks. Muscovy ducks with the white-black feather color grow faster and their live weight can be estimated by neck length.
  Elly Tugiyanti , Emmy Susanti and Ibnu Hari Sulistyawan
  Background and Objective: The production of tea dregs increases every year. Tea dregs contain high levels of nutrients, bioactive compounds that are antioxidants and some antinutrients. The aim of the study was to assess the effect of fermentation on levels of nutrients, tannins, saponin, flavonoids and antioxidant activity of various forms of tea dregs. Materials and Methods: The present study used experimental methods and a completely randomized design. The treatment consisted of fermentation (F) comprising F0: Unfermented, F1: Fermentation using EM-4 and F2: Fermentation using Trichoderma viride. The fermented material was in three forms namely tea dreg-shaped leaf, granules and powders. Each treatment was replicated 4 times. The variables measured were moisture, ash, protein, fat, crude fiber, metabolizable energy, tannins, saponins, flavonoids and antioxidant activity. Results: The fermentation using EM-4 and Trichoderma viride had no significant effect (p>0.05) on the ash content, fat, saponin and flavonoids. However, it had a significant effect (p<0.05) on metabolizable energy, protein content, crude fiber and antioxidant activity. Additionally, it increased significantly (p<0.01) the moisture content but decreased the tannin of tea dregs. Conclusion: Fermentation using EM-4 and Trichoderma viride is effective in improving nutrient quality, flavonoid levels and antioxidant activity of tea dregs. Fermentation caused decrease in antinutrient levels in tea dregs.
 
 
 
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