The effects of fermentation time and em4 dose on nutrient content of kepok’s peel as animal feed

The mulberry belongs to the genus Morus of the family Moraceae. Mulberry is found from temperate to subtropical regions and they can grow in a wide range of climatic, topographical and soil conditions. In most countries, including Turkey, Greece and Iran, mulberries are grown for fruit production rather than foliage (Ercisli, 2004; Mulberry fruits can be used as a worming agent, as a remedy for dysentery, and as a laxative, odontalgic, anathematic, expectorant, hypoglycaemic and emetic (Baytop, 1996). Phonemics possess a wide spectrum of biochemical activities such as antioxidant, ant mutagenic and anticarcinogenic properties, as well as the ability to modify gene expression (Nakamura, et al., 2003; Mulberry fruit contains essential fatty acids that humans cannot synthesise, and must be obtained through diet. One of the most important points about mulberry fruits is its sensitive to environmental condition in harvesting time and the methods of harvesting that is not suitable. Because of this mentioned problem, mulberry fruits have a lot of waste. In animal feed industry, agricultural by-products were used in animal and poultry nutrition. One of the greatest challenges to a nutritionist is to formulate diets that adequately meet the nutrient requirements of the animal without having to provide excessive quantities of the expensive nutrients. In order to formulate the diets economically, it is essential that nutrient content of candidate ingredients analyzed as detail as possible. There was no information about mulberry fruits wastes nutritive value.

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Mitigation of environment impact of mycotoxins produced by Fusarium species

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/50/2582 ◽

2012 ◽

pp. 159-164

Author(s):

Györgyi Bíró ◽

János Tamás ◽

János Borbély ◽

Lili Mézes ◽

...

Keyword(s):

Animal Feed ◽

Fusarium Species ◽

Optimal Solution ◽

Nutrient Content ◽

Raw Material ◽

Environment Impact ◽

Cereal Products ◽

Worldwide Production ◽

Fusarium Fungi

The Fusarium fungi hazards the grain quality of cereals, therefore significantly affects their utilization as animal feed or consumable product. The Fusarium can decrease the quality of wheat in different ways: decreases the germination capability, causes visible discoloration, mould may appear, reduces the dry material and nutrient content of the grain, causes mycotoxin infection – as a result given by its by-product. Micotoxins produced by Fusarium genus, as the trichotecenes (T-2, HT-2, deoxynivalenol, nivalenol, diacetoxyscirpenol, Fusarenone-X) and the zearalenone (F-2) are the most common in Hungary. Occurrence of fumonisins first discovered in 1988 are must be identified carefully. About 20–30% of the overall worldwide production of cereals is infected with Fusarium and its toxins, which situation is similar in Hungary. This infection causes serious yield-losses in cereal production. In the case of cereal products, which non-utilizable as forage seems, an optimal solution is utilizing as biogas raw material, but it is also important to examine the effect of the infected cereal on the anaerobe digestion process.

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Strategy for Adaptation of Forage Crops to Climate Change

Indonesian Bulletin of Animal and Veterinary Sciences ◽

10.14334/wartazoa.v30i4.2544 ◽

2020 ◽

Vol 30 (4) ◽

pp. 201

Author(s):

Harmini Harmini ◽

Ahmad Fanindi

Keyword(s):

Climate Change ◽

Animal Feed ◽

Nutrient Content ◽

Pennisetum Purpureum ◽

Forage Crops ◽

Brachiaria Humidicola ◽

Cell Membrane Stability ◽

Forage Plants ◽

Fodder Plants ◽

The Right

<p>Climate change is characterized by an increasing in temperature, drought, and an increase in CO2. This paper aims to propose the right strategy to deal with climate change in forage crops. Plant adaptation mechanisms include increasing water content, cell membrane stability, and photosynthetic capacity by suppressing stomata conductance and C consumption through respiration. The impacts of climate change on animal feed crops include: decreased productivity and nutrient content, and reduced planting area which affects the supply of animal feed so that food availability is disrupted. Adaptation strategies are carried out by managing the cultivation of forage plants, including selecting planting and harvesting times, as well as irrigation. Besides, it is necessary to select adaptive fodder plants through breeding. Breeding methods are conducted through the exploration of genetic resources to compile new superior forage adaptive crops to climate change. Recommendations for adaptable forage include: sorghum, <em>Brachiaria humidicola</em>, Napier grass (<em>Pennisetum purpureum</em>).</p>

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Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour

International Annals of Science ◽

10.21467/ias.8.1.87-95 ◽

2019 ◽

Vol 8 (1) ◽

pp. 87-95 ◽

Cited By ~ 1

Author(s):

Anthony Okhonlaye Ojokoh ◽

Bartholomew Saanu Adeleke

Keyword(s):

Crude Protein ◽

Fermentation Process ◽

Food Source ◽

Nutrient Content ◽

Dioscorea Rotundata ◽

Fermentation Time ◽

Overall Acceptability ◽

Moisture Contents ◽

Sensory Analyses ◽

Carbohydrate Contents

This study was designed to evaluate the processing of yam paste (amala): A product of fermented yam (Discorea rotundata) flour. The sliced yam samples were fermented for 72 hours. The microorganisms were isolated and identified. The pH, TTA, temperature, proximate, anti-nutrient, mineral composition and sensory analyses of the sample were determined. The microbial loads increased with fermentation time. The isolates identified were Pseudomonas aureginosa, Staphylococcus aureus, Bacillus subtilis, Lactobacillus plantarum, Lactococcus lactis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporium, and Candida tropicalis. pH decreased from 6.4 to 4.9 while TTA and temperature increased from 0.16 to 4.24% and 28oC to 34oC. The crude protein (2.46%) and moisture contents (12.32%) increased in the fermented sample with a decrease in ash (0.70%), fat (0.19%) and carbohydrate contents (80.76%). The saponin and phytate decreased from 31.29 to 11.45mg/g and 11.12 to 5.77mg/g. The fermented sample showed an overall acceptability. Improvement in the nutritional and reduction in antinutritional contents of the fermented sample suggests its usefulness as a food source for humans. The microorganisms associated with fermented yam tubers, processing of yam tubers into flour to produce amala and determining the nutritional and antinutrient content of both unfermented and fermented yam. The fermentation process improving the quality and nutrient content of the yam tubers suggested the method as more promising in producing food for humans.

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Peningkatan Nutrisi Pupuk Organik Cair Dari Limbah Pemurnian Minyak Nilam Menggunakan EM4

Jurnal Serambi Engineering ◽

10.32672/jse.v6i2.2885 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Titien Sara ◽

Syaifullah Muhammad ◽

Sri Aprilia

Keyword(s):

Organic Fertilizer ◽

Nutrient Content ◽

Chicken Manure ◽

Oil Refining ◽

Fermentation Time ◽

Liquid Fertilizer ◽

Maximum Solution ◽

High Nutrient

The production of patchouli oil refining the largest waste in Indonesia. But still has high nutrient content and can be used as liquid organic fertilizer. To increase the efficiency of the formation of liquid fertilizer from patchouli waste requires the role of EM4 bioactivator and chicken manure. The study aims to determine the production of liquid organic fertilizer froom potchouli waste with EM4 bioactivator and the addition of chicken manure as well as to analyze the effect of fermentation time and EM4 solution to obtain maximum N, P, K content. The results showed that there were some effect of fermentation time and variable of EM4 on NPK content. The maximum solution of N in the variable 8% EM4 solution with fermrntation time of 3 days was 0.34%. The maximum P in the variable of 4% EM4 solution with a fermentation time of 9 days was 0.10%. The maximum K in the variable of 2 and 4% EM4 solution with a fermentation time of 5 days were 0.27%.

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Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

10.26434/chemrxiv.14491842.v1 ◽

2021 ◽

Author(s):

Luo Lin Goh ◽

Ken Chi Lik Lee

Keyword(s):

Sensory Evaluation ◽

Crude Protein ◽

Animal Feed ◽

Food Products ◽

Consumer Acceptance ◽

Total Phenolic ◽

Fermentation Time ◽

Nutritional Profile ◽

Spent Grain ◽

Beer Production

<div> <div> <div> <p>Brewer’ spent grain (BSG) is the largest by-product of beer production, generating over an approximate 38 billion kg annually. While the majority of BSG gets repurposed as animal feed, its usage unfortunately remains very limited. Due to the impressive nutritional profile of BSG, many studies have investigated its incorporation in food products. However, its substitution at high levels tend to bring about undesirable sensory changes. This paper looks at solid-state fermentation as a tool to enhance the nutritional profile of BSG. The consumer acceptance of fermented BSG- fortified bread was investigated, to understand the market value for fermented BSG food products compared to its unfermented counterpart. Of the 8 koji starters studied, M-1 (Aspergillus oryzae) brought about the greatest nutritional profile enhancement in terms of total phenolic content and crude protein content, with an optimal fermentation time of 4 days. No change in total dietary fibre content was observed after fermentation. From the sensory evaluation, fermented BSG-fortified bread had the best nutritional profile while having the poorest consumer acceptance. Despite the fact, this study highlights that fermentation may yet be an important tool in bridging the gap of BSG incorporation in food. </p> </div> </div> </div>

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Effect of Fermentation Time and Starbio Bioactivator Type and Local Microorganism (MOL) “Ginta” on The Nutritional Quality of Cassava Tuber Skin (Manihot Utilisima)

Jurnal Peternakan Integratif ◽

10.32734/jpi.v6i1.2182 ◽

2018 ◽

Vol 6 (1) ◽

Author(s):

Bahria Nasution ◽

Hasnudi ◽

Nurzainah Ginting ◽

Yunilas ◽

Hamdan

Keyword(s):

Water Content ◽

Crude Protein ◽

Nutrient Content ◽

Ash Content ◽

Crude Fiber ◽

Fermentation Time ◽

Tuber Skin ◽

Nutrition Research ◽

Randomized Design ◽

Factor Ii

BAHRIA NASUTION, 2018. "The Influence of Old Fermentation And Types Of Starbio Bioactivators And Local Microorganisms (MOL)" Ginta "Against Quality Nutritional Skin Cassava Bulbs (Manihot Utilisima). Guided by HASNUDI and NURZAINAH GINTING. The aim of this research is to know the nutrient content of cassava tuber skin waste (Manihot utilisima) fermented with starbio bioactivator type and local microorganism (MOL) "ginta". This research was conducted at Nutrition Research Lab for Nutritional Research on Goat Cut Sei Putih, from July to August 2017. The design used in this study was a complete randomized design (RAL) patterned 3x3 pattern with 3 replications. Factor I is fermentation starbio, fermentation of local microorganism (ginta), fermentation starbio + local microorganism (MOL) "ginta". Factor II is the fermentation length of 6.10 and 14 days. The parameters studied were water content, crude protein, crude fiber, ash content, crude fat, BETN. The result of bioactivator type research gave a very significant (P <0,01) to water content, crude protein, crude fiber and BETN of fermented cassava peel. The duration of fermentation had a very significant effect (P <0.01) on crude protein and lower ash, coarse, and coarse fat. The conclusion of fermentation using starbio can increase the crude protein, BETN and lower crude fiber, and ash content

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Fermentasi Jerami sebagai Pakan Tambahan Ternak Ruminansia

FLUIDA ◽

10.35313/fluida.v13i1.1852 ◽

2020 ◽

Vol 13 (1) ◽

pp. 24-29

Author(s):

Yunus Tonapa Sarungu ◽

Agustinus Ngatin ◽

Rony Pasonang Sihombing

Keyword(s):

Water Content ◽

Fermentation Process ◽

Animal Feed ◽

Rice Crop ◽

Fermentation Time ◽

Protein Levels ◽

Glucose Levels ◽

Brown Colour ◽

Simple Carbohydrates ◽

Crop Waste

ABSTRAK Jerami adalah limbah tanaman padi yang dapat digunakan sebagai bahan pakan ternak. Agar jerami tidak mengalami pembusukan, maka dilakukan proses fermentasi. Fermentasi merupakan proses pengubahan suatu zat dengan bantuan mikroorganisme dengan menghasilkan karbohidrat. Fermentasi divariasikan dengan waktu 7, 15 dan 21 hari menggunakan probiotik EM4 dan starbio. Rasio perbandingan bahan jerami dan probiotik yaitu 10:1. Dilakukan pengamatan pada hasil fermentasi untuk kandungan protein, karbohidrat sederhana, dan kadar air. Hasil penelitian menunjukkan bahwa jerami hasil fementasi berwarna cokelat, kadar protein dan glukosa meningkat. Kadar protein dengan penambahan probiotik EM4 naik dari 5,775% menjadi 18,06% dan penambahan starbio menaikkan kadar protein menjadi 14,07%. Fermentasi jerami dengan penambahan EM4 lebih efektif daripada starbio. Waktu fermentasi yang paling efektif adalah 15 hari. Kata kunci: Jerami, fermentasi, probiotik, EM4, starbio ABSTRACT Straw is rice crop waste which can be used as animal feed materials. To avoid straw to decay, the fermentation process is carried out. Fermentation is the process of changing a substance with the help of microorganisms to produce carbohydrates. Fermentation was varied for 7, 15 and 21 days using EM4 and starbio probiotics. The ratio of straw and probiotic is 10: 1. The results of fermentation were observed for protein, simple carbohydrates, and water content. The results showed that fermentation resulted in brown colour and icreases of protein and glucose levels. Protein levels with the addition of EM4 probiotics increase from 5.775% to 18.06% and addition of starbio increases the protein levels to 14.07%. Straw fermentation with the addition of EM4 is more effective than starbio. The most effective fermentation time is 15 days. Keywords: Straw, fermentation, probiotics, EM4, starbio,

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THE INFLUENCE OF FERMENTATION AND LONG STORAGE ON THE SILAGE OF CORN TEBON

Chalaza Journal of Animal Husbandry ◽

10.31327/chalaza.v1i2.195 ◽

2016 ◽

Vol 1 (2) ◽

pp. 47-54

Author(s):

La Agus

Keyword(s):

Animal Husbandry ◽

Nutrient Content ◽

Corn Silage ◽

Buffer Solution ◽

Solution Ph ◽

Fermentation Time ◽

Randomized Design ◽

Before And After ◽

Materials Used ◽

Long Storage

The study aims to determine the effect of fermentation time complete feed and silage of Tebon corn to changes in pH and nutrient content. This research was conducted in January to March 2015, in the Laboratory airy College of Agricultural Sciences (STIPER) Kendari and analysis of feed materials to be carried out at the Laboratory of Animal Nutrition and Feed Faculty of Animal Husbandry Haluoleo university. Materials used in this study were aged 60-70 days corn Tebon, pollard 20%; copra 20%; premix 30%; corn Empok 25%; salt 2.5%; minerals 2.5%, Aquadest, a buffer solution pH 7. The catalyst, concentrated H2SO4, distilled water, 0,1N H2SO4, NaOH 40%, indicatormix, 0,1N NaOH. Equipment used in this study include: chopper, plastic, rope scales, vacuum, freezer, Erlenmeyer, pH meter, analytical balance, pumpkin Kjeldhal, Erlenmeyer, glass beaker, destructor, distillation, titration tools, ovens and furnaces. The method used in this study is completely randomized design experiment Nested with 2 treatments, three long storage and 3 replicates (2x3x3) on each treatment. The treatment tested was: Concentrate + Tebon corn with different fermentation time, concentrate + corn silage Tebon with different fermentation time, then do Silage-making, mixing Silage, Silage Testing. The parameters in this study the degree of acidity (pH), nutrient content includes dry matter (DM), organic matter (OM) and crude protein (CP) before and after fermentation. Based on the results of complete feed nutrient content analysis showed that each - each fermentation time treatment effect (P<0,01) to change the content of DM, OM and CP when compared to the control with the average low enough pH ranged from 4.18 to 4, 38. Based on this research can be concluded that the fermentation time very real impact on the quality of corn silage Tebon. Fermentation feed concentrate and corn Tebon (KT) decreased nutrient content higher than the complete feed made from concentrates and corn Tebon silage (KS)

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