scholarly journals Quality Improvement of Water Hyacinth (Eichornia Crassipes) Leaf Meal Fermented with Aspergillus Niger as Fish Feed Ingredient

2021 ◽  
Vol 934 (1) ◽  
pp. 012007
Author(s):  
I Suharman ◽  
I Lukistyowati ◽  
S Ramayani ◽  
C M A Caipang ◽  
A Adelina ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Water Hyacinth ◽  
Fiber Quality ◽  
Fish Feed ◽  
Nutrient Quality ◽  
Leaf Meal ◽  
Quality Of Water ◽  
Randomized Design ◽  
Eichornia Crassipes

Abstract An experiment was conducted to investigate the nutrient quality of water hyacinth leaf meal (WHLM) fermented with different doses of Aspergillus niger as fish feed ingredients. This study utilized a completely randomized design (CRD) with five treatments and three repetitions. The doses of A. niger supplemented in WHLM were 0; 6; 8; 10; and 12%. Results of this study showed that nutrient quality of WHLM with A. niger supplementation significantly affected the reduction of crude fiber and increase of crude protein (P<0.05). Addition of 12% A. niger is the best treatment for improving protein and fiber quality of water hyacinth leaf meal.

PENGARUH PENAMBAHAN EKSTRAK ENZIM CAIRAN RUMEN DOMBA PADA KOMPONEN SERAT KASAR, KANDUNGAN ASAM FITAT TEPUNG DAUN LAMTORO GUNG (Leucaena leucocephala) (The Effect of Addition Sheep Rumen Liquor Enzyme Extract On Fiber Component and Fitate Acid Content Leucaena Leaf Meal)

2016 ◽  
Vol 1 (1) ◽  
pp. 67
Author(s):  
Indira Fitriliyani
Keyword(s):  
Leucaena Leucocephala ◽  
Nile Tilapia ◽  
Nutrient Quality ◽  
Nutrition Quality ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Sheep Rumen

The aim of this experiment was to evaluate the nutrient quality of  leucaena leaf meal (LLM) with addition of sheep rumen liquor enzyme for nile tilapia feed which incubated 24 hours (in vitro); This experiment was designed in completely randomized design with 6 treatments and 3 replications each with different level of enzyme addition (0; 20; 40; 60; 80; and 100 ml/kg LLM).  Results of the experiment showed that nutrient quality of LLM  with addition of sheep rumen liquor enzyme which incubated for 24 hours, where significantly affected (P<0.05) on decrease of crude fiber (53,640%), NDF, ADF component and phytic acid (68,088%).  Over all conclusion is a great potential for using sheep rumen liquor enzyme for improving nutrition quality of leucaena leaf meal

scholarly journals Jenis dan Teknik Pengemasan Terhadap Kualitas Bakso Aci dengan Penyimpanan Suhu Dingin

METANA ◽  
2021 ◽  
Vol 17 (2) ◽  
pp. 41-48
Author(s):  
Deli Silvia ◽  
Adinda Prila Dewi ◽  
Zulkarnain Zulkarnain
Keyword(s):  
Water Content ◽  
Analysis Of Variance ◽  
Cold Storage ◽  
Vacuum Packaging ◽  
Anova Analysis ◽  
Quality Of Water ◽  
Randomized Design ◽  
Statistical Analysis Method ◽  
The Right

Telah dilakukan penelitian tentang pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar air, dan organoleptik bakso aci pada penyimpanan suhu dingin. Tujuan Penelitian ini untuk mengetahui pengaruh kemasan bakso aci dengan penggunaan plastik Polietilen (PE) dan plastik nilon yang dikemas melalui teknik pengemasan vakum dan non-vakum pada penyimpanan suhu dingin. Serta untuk mendapatkan jenis kemasan yang tepat dalam penggunaannya terhadap kualitas bakso aci. Pengujian yang dilakukan meliputi uji kadar air dan uji organoleptik. Metode analisa statistik yang digunakan berupa Rancangan Acak Lengkap (RAL) untuk mendapatkan hasil yang lebih baik dan tidak terjadi kesalahan yang signifikan. Penelitian yang dilakukan menggunakan RAL dengan 4 perlakuan dan 2 kali pengulangan. Pengolahan data yang dilakukan dengan software SPSS (Statistical Product and Service Solutions) menggunakan metode ANOVA ( Analysis of Variance) dan uji lanjut Duncan untuk Uji kadar air dan menggunakan Kruskall Walls dan uji lanjut dengan Mann- Whitney untuk uji organoleptik terhadap kenampakan, aroma dan tekstur. Pengujian organoleptik mengikuti standar SNI untuk Bakso dengan 10 orang panelis tak terlatih. Berdasarkan penelitian yang dilakukan didapatkan hasil bahwa kadar air terendah yaitu dengan penggunaan kemasan  polietilen (PE) teknik pengemasan Vakum dengan nilai 2,35. Hasil untuk pengujian Organoleptik, yang dapat disimpulkan dari segi kenampakan, aroma dan tekstur perlakuan yang terbaik adalah dengan penggunaan jenis kemasan polietilen, dengan teknik pengemasan vakum dan jenis kemasan nilon dengan teknik pengemasan vakum yang mampu meyimpan dengan baik hingga hari ke-8. Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of water content and organoleptic properties of tapioca meatballs in cold storage. The purpose of this study was to determine the effect of meatball tapioca packaging with the use of polyethylene (PE) plastic and Nilon plastic packaged through vacuum and non-vacuum packaging in cold storage. As well as to get the right type of packaging in its use on the quality of tapioca meatballs. The tests carried out included water content tests and organoleptic tests. The statistical analysis method used was a completely randomized design (CRD) to get better results and there were no significant errors. The study was conducted using RAL with 4 treatments and 2 treatments. Data processing was carried out using SPSS (Statistical Product and Service Solutions) software using the ANOVA (Analysis of Variance) method and Duncan's further test for moisture content testing and using Kruskall Walls and further testing with Mann-Whitney for organoleptic tests on appearance, aroma and texture. The organoleptic followed the SNI standard for Meatballs with 10 panelists not being tested. Based on the research conducted, it was found that the lowest water content was the use of polyethylene (PE) packaging with a vacuum packaging technique with a value of 2.35. The results for organoleptic testing, which can be guaranteed in terms of appearance, smell and treatment are the best by using polyethylene packaging, with packaging techniques and Nilon packaging types with vacuum packaging techniques which are able to store well until the 8th day. 

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Quality Analysis of Briquettes based on Waterding with Variation of Pressure and Pellet Geometry to Water Content and Value of Calories

2020 ◽  
Vol 8 (2) ◽  
pp. 55
Author(s):  
Lintang Pratama ◽  
Dwi Pangga ◽  
Dwi Sabda Budi Prasetya
Keyword(s):  
Moisture Content ◽  
Water Hyacinth ◽  
Calorific Value ◽  
Quality Analysis ◽  
Test Results ◽  
Heating Value ◽  
Tapioca Starch ◽  
Quality Of Water ◽  
Value Range

This study is a research on water hyacinth-based briquettes which shows the calorific value of each form of briquettes. The purpose of this study was to analyze the quality of water hyacinth briquettes with variations in pressure and pellet geometry. The quality analyzed includes moisture content and calorific value. The method of making briquettes starts from charcoal, pounding, then mixing with tapioca starch adhesive. The composition of the mixture used is 90% water hyacinth charcoal with 10% tapioca starch adhesive. 4 geometric variations are used, namely, solid box, hollow box, solid tube and hollow tube with 3 pressure variations, namely, 10 PSI, 20 PSI and 30 PSI. Test results and analysis,briquettes at a pressure of 20 PSI produces a calorific value range of 91.15 - 150.14 cal / gram. The resulting calorific value is higher than the briquettes at a pressure of 10 PSI and 30 PSI with a heating value range of 93.84 - 148.79 cal / gram and 89.81 - 135.39 cal / gram. Hollow briquettes produce a calorific value range of 107.24 - 150.14 cal / gram higher than solid geometric briquettes which produce a heating value range of 89.81 - 148.79 cal / gram. So that the contribution of the results of this research is that the community makes briquettes with shape and pressure with good results shown in this study.

scholarly journals MASKULINISASI IKAN CUPANG (Betta sp.) MENGGUNAKAN EKSTRAK AKAR GINSENG (Panax sp.)

2018 ◽  
Vol 5 (1) ◽  
pp. 1-12
Author(s):  
Asrul . Ferdian ◽  
Muslim . ◽  
Mirna Fitrani
Keyword(s):  
Survival Rate ◽  
Panax Ginseng ◽  
Fish Larvae ◽  
Ginseng Root ◽  
Root Extract ◽  
Quality Of Water ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT The use of extract root ginseng in the process of Betta fish masculinization is expected to increase the testosterone. The purpose of this research is to determine the effect ginseng root extract to the percentage of the male betta fish by masculinization. This study has been conducted at the Basic Aquaculture Laboratory, Faculty of Agriculture, Sriwijaya University. This study use a completely randomized design with 4 treatments and 3 replications. The treatments in this research was betta fish larvae aged 7 days that submersed on ginseng root extract media with different concentration for 8 hours. The treatment were the addition of ginseng root extract as much as 1 mg/L (P1), 2 mg/L (P2), 3 mg/L (P3), 4 mg/L (P4) and without ginseng root extract addition as control (P0). Parameters observed consist of percentage of betta fish male, survival rate and quality of water. The result of this research shows that the addition of extract panax ginseng with difference concentration has significant effect to male betta fish percentage, but there is no a significant effect on survival rate. Treatment P3 with concentration 3 mg/L is the best result, it produced 95.05% of male betta fish after immersion for 8 hours. Keywords : Betta fish, Ginseng root extract, Immersion, Masculinization

Effect of scent leaf meal (Ocimum gratissimum) supplementation on performance, carcass and meat quality of broiler chicken

2020 ◽  
Vol 45 (3) ◽  
Author(s):  
M. D. Olumide ◽  
A. S. Akintola
Keyword(s):  
Meat Quality ◽  
Broiler Chicken ◽  
Live Weight ◽  
Feed Conversion ◽  
Ocimum Gratissimum ◽  
Leaf Meal ◽  
Randomized Design ◽  
Carcass Parameters ◽  
Dietary Treatments

This study was conducted to determine the effect of Ocimum gratissimum leaf meal supplementation on the performance, carcass characteristics and meat quality of broiler chicken. One hundred and fifty day old Abhor Acre strains of broiler birds were assigned to five dietary treatments with thirty birds per treatment in a completely randomized design. Ocimum gratissimum leaf meal at 0g, 100g, 200g, 300g and 400g per 100kg of feed was added to the diets. The experiment lasted for seven weeks. Data on feed intake, weight gain and feed conversion ratio were collected. Two birds per replicate were randomly selected, weighed, slaughtered and properly dressed for carcass parameters such as live weight, plucked weight, dressing percentage, head, neck, wing weight, thigh weight, drumstick, organ weight and sensory evaluation was carried out. The result of the performance characteristics showed that there were significant differences (p

scholarly journals EFEKTIVITAS MIKROORGANISME SEBAGAI BAHAN BIOREMIDIASI PADA LIMBAH PENCUCIAN IKAN TONGKOL (Auxis thazard) (SKALA LABORATORIUM) Microorganism Effectiviness as Bioreidiation of Tongkol (Auxis thazard) Wahery Waste (Laboratory Scale)

2017 ◽  
Vol 12 (1) ◽  
pp. 52
Author(s):  
Rafiq Fitriadi ◽  
Haeruddin Haeruddin ◽  
Churun Ain
Keyword(s):  
Hydrogen Sulfide ◽  
Waste Treatment ◽  
Degradation Process ◽  
Local Resident ◽  
Quality Of Water ◽  
Randomized Design ◽  
Auxis Thazard ◽  
Aspergillus Sp ◽  
The Impact

ABSTRAK Limbah pencucian ikan dari pasar ikan dan industri pengolahan ikan tradisional biasanya langsung dibuang di saluran pembuangan tanpa adanya pengolahan limbah terlebih dahulu. Dampak pencemaran ini dapat menurunkan kualitas perairan sehingga menganggu kelangsungan hidup biota perairan dan masyarakat sekitar karena proses degradasi dari limbah. Oleh karena itu dibutuhkan teknik yang aman, efektif, dan ekonomis salah satunya dengan mikroorganisme sebagai bioremidiator. Penelitian ini menggunakan produk mikroorganisme pengolah limbah sebagai bahan bioremidiasi dengan komposisi mikroorganisme (Rhodopseudomonas sp., Lactobacillus sp., Aspergillus sp., Penicilium sp., Sacharomyces sp., dan Actinomycets sp.) untuk mereduksi bahan pencemar dan limbah pencucian ikan tongkol sebagai air sampel. Penelitian ini mengukur konsentrasi amoniak (NH3), nitrit (NO2) dan asam sulfida (H2S) sebagai parameter utama dan DO, pH, temperatur, dan bau air sebagai parameter pendukung. Penelitian ini bertujuan untuk mengetahui efektivitas penggunaan mikroorganisme dalam upaya mengurangi bahan pencemar limbah pencucian ikan dari konsentrasi amoniak, nitrit dan asam sulfida. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan penambahan mikroorganisme 6 perlakuan termasuk kontrol (K= Kontrol, A= 0,01 ml , B = 0,1 ml ,C= 1 ml, D =10 ml dan E= 100 ml)  menggunakan mikroorganisme yang tidak difermentasi selama 96 jam, terdiri dari 3 ulangan. Hasil yang diperoleh dari penelitian ini menunjukkan bahwa konsentrasi amoniak, nitrit, dan asam sulfida pada perlakuan A, B, C, D, dan E lebih rendah dibandingkan dengan kontrol, hal ini menunjukkan bahwa mikroorganisme dapat menurunkan limbah pencucian ikan tongkol. Nilai efektivitas paling tinggi yaitu perlakuan E sebagai bioremidiasi limbah pencucian ikan dengan persentase amoniak 59,88 %, nitrit 64,60 % dan asam sulfida 19,19%. Kata kunci: Limbah Pencucian Ikan, Mikroorganisme, Ammoniak, Nitrit, Asam Sulfida  ABSTRACT Fish washery waste from the fish market and the traditional fish processing industry actually disposed in the sewer without waste treatment. The impact this poluttion can degrade the quality of water that disrupts the survival of aquatic biota and local resident because the degradation process of waste. Therefore we need a technique that is safe, effective, and economical one of them with the bacteria as bioremidiator. This study using microorganism as bioremidiator the composition of microorganisms (Rhodopseudomonas sp., Lactobacillus sp., Aspergillus sp., Penicillium sp., Sacharomyces sp., and Actinomycets sp.) and Tongkol washery waste as sample. This study measured the concentration of ammonia (NH3), nitrite (NO2) and hydrogen sulfide (H2S) as the main parameter and DO, pH, temperature, and the smell of the water as a secondary parameter. This study aims to determine the effectiveness of the use of microorganism in an effort to reduce pollutants fish washing waste the concentration of ammonia, nitrite and hydrogen sulfide.This study uses a completely randomized design (CRD  with addition of microorganisms 6 treatments included control (K = control, A = 0.01 ml, B = 0.1, C = 1 ml, D = 10 ml and E = 100 ml). The results obtained from this study showed that the concentrations of ammonia, nitrite, and hydrogen sulfide on treatment A, B, C, D, and E is lower than in the controls, suggesting that microorganism can reduce tongkol washery wash. The highest value of the effectiveness is treatment E as bioremediation of fish washery waste with percentage of ammonia 59.88%, 64.60% nitrite and 19.19% hydrogen sulfide. Keywords: Fish washery waste, Mikroorganism, Ammonia, Nitrite, Hydrogen Sulfide 

scholarly journals IbM Pemanfaatan Tanaman Eceng Gondok (Eichornia crassipes) untuk Kerajinan Tas

2017 ◽  
Vol 3 (1) ◽  
pp. 34
Author(s):  
Asep Samsudin ◽  
Hendra Husnussalam
Keyword(s):  
Water Hyacinth ◽  
Aquatic Plant ◽  
Legal Protection ◽  
Executive Team ◽  
Maximum Benefit ◽  
Patent Rights ◽  
Long Time ◽  
The Government ◽  
Eichornia Crassipes

Water hyacinth (Eichornia crassipes) is floating aquatic plant that reproduces very fast so it is assumed to damage aquatic environment. Other negative assumptions about the plant are that it can cause the flood. Fortunately, there is now a partner, PKBM (Center of Adult Education Activities) Alkaromah in Cililin, Bandung who has already utilized the plants to be bag craft. However, there are several obstacles faced by the partner. The problems are the lack of practical management of bags manufacture made from water hyacinth; started the process of revocation, drying, selection, splitting and weaving. The impractical management also leads to the results of work that are too time-consuming so it is late in answering market demands. Based on the situation, we as the Executive Team of IbM has assisted the Partner to make pressing machine to facilitate the utilization of water hyacinth to be bag craft. The IbM implementation aims to improve the quality of business management and expedite the process of drying and weaving water hyacinth by saving much time. Consequently, the pressing machine has produced significant impacts; the process of drying and weaving hyacinth no longer takes a long time and the results show the quality improvement. To increase the maximum benefit, the Executive Team and Partner also discuss the market share of products. Other efforts are also discussed to make the patent rights to obtain legal protection from the government. This is the preventive step to avoid others from conducting work recognition.

scholarly journals THE UTILIZATION OF BAY LEAF (SyzygiumpolyanthumWalp) FLOUR IN FEED ON CARCASS QUALITY, MICROFLORA INSTESTINE OF BROILER

2020 ◽  
Vol 6 (11) ◽  
pp. 1-9
Author(s):  
Sjofjan O. ◽  
Adli D.N. ◽  
Hanani P.K. ◽  
Sulistiyaningrum D.
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Abdominal Fat ◽  
Carcass Quality ◽  
Breast Meat ◽  
Leaf Meal ◽  
Randomized Design ◽  
Significant Difference

The research purpose was to determine the utilization of bay meal (SyzygiumpolyanthumWalp) microflora, and carcass quality of broiler. The research method was used completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 80 unsex 15 days old with average body weight 307.725±22.17 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 1% bay leaf meal), T2 (basal feed + 2% bay leaf meal), T3 (basal feed + 3% bay leaf meal), T4 (basal feed + 4% bay leaf meal). The parameters observed were intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.) and (carcass percentage, abdominal fat, organ visceral weight, breast meat cholesterol). The data analysis was the analysis of variance (anova) and continued by Duncan Multiple Range Test. The results showed that using bay leaf effect as in feed has significant difference (P<0.05) on lactic acid bacteria and Escherichia coli and significantly different (P<0.01) (breast meat cholesterol) but didn’t significant difference (P>0.05) on carcass percentage, abdominal fat and organ visceral weight. The addition of 4% bay leaf gave the best effect on microflora, and breast cholesterol quality of broiler.

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