scholarly journals Penggunaan Bakteri Lactobacillus plantarum pada Silase Kulit Pisang Kepok (Musa paradisiaca L) Sebagai Pakan Ternak

2018 ◽  
Vol 1 (2) ◽  
pp. 51-57
Author(s):  
Nur Kholis ◽  
Dyah Laksito Rukmi ◽  
Yuni Mariani
Keyword(s):  
Lactobacillus Plantarum ◽  
Crude Protein ◽  
Musa Paradisiaca ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Silage Quality ◽  
Completely Randomized Design ◽  
Inoculation Treatment ◽  
Ruminant Feed

This study aims to determine the effect of the use of Lactobacillus plantarum on the banana kepok silage quality. The experimental design used in this study was Completely Randomized Design (CRD) using 4 treatments and 5 replications. The treatment was silage without inoculation L. plantarum (T1), inoculation 104 CFU/ml (T2), 105 CFU/ml (T3), and 106 CFU/ml (T4). The results showed that the dry material of kepok banana peels silage was not different between treatments. The inoculation treatment of L. plantarum was able to increase (P<0.05) of crude protein and crude fat content,  but decrease (P<0.05) crude fiber content and pH silage. The addition of L. plantarum inoculation to kepok banana peels could improve the quality of silage as an alternative ruminant feed. 

scholarly journals Analisis Kandungan Protein Kasar dan Serat Kasar Silase Pakan Komplit Berbahan Dasar Kombinasi Jerami Padi dan Daun Lamtoro Sebagai Pakan Ternak Ruminansia

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Darmawan Jamaluddin ◽  
Nurhaeda Nurhaeda ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Rice Straw ◽  
Crude Protein ◽  
Fiber Content ◽  
Crude Fiber ◽  
Average Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Ruminant Feed

Abstract. The purpose of this study was to determine the increase in protein content and decrease in crude fiber in complete feed silage based on rice straw and lamtoro leaves as ruminant feed. This study used a completely randomized design (CRD) with 4 treatment levels and 3 replications namely J0 = 100% rice straw (control), J1 = 60% rice straw and lamtoro leaves 40% J2 = 70% rice straw and lamtoro leaves 30% J3 = 80% rice straw and lamtoro leaves 20%. The results showed that the combination of rice straw and lamtoro leaves had a very significant effect on the value of crude protein and crude fiber in complete feed silage. The highest average to the lowest protein content was J1 (11.45), J2 is equal to (9.50), J3 is equal to (8.44), and J0 is equal to (6.60). The average value of the highest crude fiber content to the lowest is (35.19), J3 is equal to (33.82), J2 is equal to (32.35), and J1is equal to (30.55). From the results of the study it is known that the best treatment that can be recommended is J1 treatment with a combination of 60% rice straw and lamtoro leaves 40%. Keywords: coarse protein, coarse fiber, complete feed silage, lamtoro leaves and rice straw.

scholarly journals KUALITAS NUTRISI SILASE LIMBAH PISANG (BATANG DAN BONGGOL) DAN LEVEL MOLASES YANG BERBEDA SEBAGAI PAKAN ALTERNATIF TERNAK RUMINANSIA

2017 ◽  
Vol 13 (2) ◽  
pp. 41
Author(s):  
Ibnu Sutowo ◽  
Triani Adelina ◽  
Dewi Febrina
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Nutrient Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Ruminant Feed

Stem and stump of bananas have potential to be used as an alternative for ruminant feed. However, one of the problem is its rapidly decomposing which affect high of water content. The alternative way to solve this matter by using silage. The aim of this study was to determine the nutritional quality of banana waste silage (stems and stump) with the addition of molasses with different levels. The experimental design was a Completely Randomized Design in factorial 3 × 3 with two replications. The first factor (A) was the composition of the substrate, A1: stump 100% + stem 0%, A2: stump 50% + stem 50%, and A3: stump 0% + stem 100%, while the second factor (B) was the levels of molasses (0; 2.5; and 5%). The parameters measured were dry matter, crude protein, crude fiber, extract ether, ash and BETN. The results showed that the composition of the substrate has significant effect (P<0.05) increased content of dry matter, crude protein, crude fiber, BETN, but did not significant (P>0.05) on extract ether and ash content. There was an interaction (P<0.05) between the substrate composition and the addition of molasses on the content of the ash. The best composition for increasing the nutrient content was stump 100% + stemps 0%. It is conclude that the compostion of stump and stemps may affect the nutrient quality of silage.

scholarly journals Ramie (Boehmeria nivea) Plant Nutrient Quality as Feed Forage at Various Cut Ages

2018 ◽  
Vol 19 (2) ◽  
pp. 111 ◽  
Author(s):  
Sari Suryanah ◽  
Ana Rochana ◽  
Iin Susilawati ◽  
Nyimas Popi Indiriani
Keyword(s):  
Crude Protein ◽  
Lignin Content ◽  
Crude Fiber ◽  
Nutrient Quality ◽  
Boehmeria Nivea ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Village

This study was aimed to determine the nutrient quality of the ramie plant (Boehmeria nivea) at various cut ages. The research was conducted in the village of Kampung Marga Marga Mulya Bakti RT. 01 RW. 13 Cikandang districts, Garut. The design used was completely randomized design with four (4) treatments and five (5) replications, namely; the treatment of 15-days cutting-age, 30-days cutting-age, 45-days cutting-age, and 60-days cutting-age. The results showed that the cutting age had significant effect (p <0.05) on crude protein, crude fiber content, and the lignin content of ramie forage. The older cutting age had the decreased crude protein content, while increased the crude fiber and lignin content. The best cutting age of ramie plant as forage for optimal nutrients quality was 30 days.

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals Influence of Post Shooting Spray and Bunch Bagging on Per Day Productivity and Fruit Quality of Banana (Musa paradisiaca L.)

2021 ◽  
pp. 129-136
Author(s):  
D. R. Paradva ◽  
M. J. Patel ◽  
H. L. Kacha
Keyword(s):  
Humic Acid ◽  
Gibberellic Acid ◽  
Shelf Life ◽  
Blue Colour ◽  
College Of Agriculture ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Horticultural Research

Aims: To determine the effect of post shooting spray and bunch bagging on per day productivity and quality of banana (Musa paradisiaca L.)” Study Design: Completely Randomized Design (Factorial) with three repetitions. Place and Duration of Study: Experiment was carried out at the Horticultural Research Farm, Department of Horticulture, B. A. College of Agriculture,  AAU, Anand during the year 2017-18 and 2018-19 Methodology: The experiment comprises of twenty four treatment combinations involving two varieties viz. Grand Naine and William with six levels of post shooting sprays namely; control, humic acid 2 %, 2, 4-D 30 mg/l, gibberellic acid (GA3) 100 mg/l, CPPU 4 mg/l and sulphate of potash (SOP) 2 % with two bunch bagging viz., non- woven material bag covering and blue colour polyethylene sleeve (6 % perforated) bag covering. Post shooting sprays were given twice i.e. 1st spray after complete opening of inflorescence and 2nd spray after 30 days of first spray with covering the bunch immediately after second spray. Results: The results indicated that the Grand Naine variety recorded significantly minimum harvest days, maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. In case of per day productivity is concerned, both the varieties were equally important. The post shooting spray of GA3 100 mg/l recorded significantly improves per day productivity and fruit appearances. Whereas, post shooting spray of SOP 2 % recorded minimum harvest day and maturity days. While, post shooting sprays of CPPU 4 mg/l showed significantly maximum shelf life. The non-woven material bag covering was significantly better among all quantitative and qualitative parameters as compared to blue colour polyethylene sleeve bag covering. While, post shooting spray of CPPU 4 mg/l with non-woven material bag covering showed significantly expand the shelf life of fruit. Conclusion: Grand Naine variety recorded significantly minimum harvest and maturity days. Whereas, William variety was recorded significantly shelf life and fruit appearances. The post shooting spray of GA3 100 mg/l was improved per day productivity and fruit appearances. Whereas, post shooting sprays of CPPU 4 mg/l showed significantly enhancing the shelf life. The non-woven material bag covering on banana bunches was found significantly better among all quantitative and qualitative parameters.

scholarly journals The effect of wet-salting preservation method on the physicochemical and microbial quality of Dasyatis sp.

2021 ◽  
Vol 4 (1) ◽  
pp. 63-67
Author(s):  
Novianti Adi Rohmanna ◽  
Zuliyan Agus Nur Muchlis Majid ◽  
Syifa' Rabbani ◽  
Sri Kumalaningsih ◽  
Sucipto Sucipto
Keyword(s):  
Crude Protein ◽  
Plate Count ◽  
Microbial Quality ◽  
Smoked Fish ◽  
Preservation Method ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Total Crude Protein ◽  
Brine Concentration

Microbial Dasyatis sp. (stingray fish) was a popular fish in Indonesia. Commonly, this fish is processed into smoked fish and perishable products. Therefore, it needs a preservation method through the handling process. Wet salting was considered as an efficient and inexpensive preservation method. This study aimed to determine the effect of brine concentration on the physicochemical and microbial quality of Dasyatis sp. The research used a Completely Randomized Design with factor of brine concentration (i.e. 10%, 20% and 30%). The statistical analysis consists of variance analysis (ANOVA) and followed by LSD or DMRT test (α=5%). The fish sample was soaked in brine solution at different concentrations for one hour. Total crude protein, physicochemical (total volatile basic nitrogen/TVB-N, tri-methyl amine/TMA, and pH), and (total plate count/TPC) were analyzed. The results showed that the brine concentration effect of physicochemical and microbiological of Dasyatis sp (p<0.05). The best treatment was obtained at the application of 10% brine concentration, which had physicochemical parameters as follows: 6.92 pH, 6.110 mgN/100g TVB-N, 5.520 mgN/100g TMA, 16.78 % protein, and 0.537x105 CFU/ml TPC.

scholarly journals The forage utilization of winter pea-cereal mixture in agriculture low-input system

2011 ◽  
Vol 59 (5) ◽  
pp. 47-52 ◽  
Author(s):  
Josef Hakl ◽  
Václav Brant ◽  
Kamila Mášková ◽  
Karel Neckář ◽  
Jan Pivec
Keyword(s):  
Crude Protein ◽  
Catch Crop ◽  
Crude Protein Content ◽  
Weight Percentage ◽  
Input System ◽  
Randomized Design ◽  
Companion Crop ◽  
Completely Randomized Design ◽  
Forage Utilization

The aim of this paper is to evaluate the forage utilization of winter catch crop in relation to yield and mixture composition. In 2006–2009, the plot experiment with winter pea in mixtures with rye and triticale was conducted under completely randomized design with four replicates. The productivity of mixture was above 10 t.ha−1 whilst the significantly lowest value was observed for pea monoculture. The rye represented the most productive component in mixture but it achieved lower forage quality in comparison with triticale. The ratio of pea varied from 7 to 38 % in dependence on year and companion cereal. The triticale mixture provided higher ratio in comparison with rye and significant differences between rye varieties were also detected. The quality of mixture was depended mainly on ratio of crops in the mixture. The ratio of pea significantly increased crude protein content in mixture according to linear regression where crude protein = 9.56 + 0.11* weight percentage pea ratio (P < 0.000, R2 = 0.89). Quality of pea forage was also influenced by companion crop where pea in mixture with rye achieved significantly lower quality. The amount of weeds was highest in the pea monoculture and lowest in mixture with rye.

Dehydration of Fermented Manioc Rasp

2019 ◽  
pp. 1-5
Author(s):  
Luís Eugênio Lessa Bulhões ◽  
Rogério Teixeira Duarte ◽  
Cícero Luiz Calazans De Lima ◽  
Maria José de Holanda Leite ◽  
Igor Cavalcante Torres ◽  
...  
Keyword(s):  
Moisture Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Drying Process ◽  
Ambient Conditions ◽  
Mean Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Brix Degree

The objective of this work was to evaluate the quality of the Ripa enriched with urea, yeast and sugar cane molasses, fermented and subjected to the drying process. Using as parameters: moisture content, Brix, pH, acidity and protein content. We used a completely randomized design with ten replications, two treatments and one control. The model included non-fermented (RNFM) and fermented (RFM) treatments of the variety of Rosinha cassava. Fermentation was performed during 132 hours under ambient conditions, with a 10% yeast treatment (w/V), 4% Urea (w/V) and 20% molasses (w/V) and the other 70 ml of distilled water. Regarding the moisture content of the material after the dehydration period, mean values between 46.42% and 58.33% were observed. The Brix degree of the water treatment and the control samples did not differ, however, differed from the treatment urea + molasses + yeast, which presented the highest values of this parameter. The pH averages ranged from 4.49 to 7.85, differing statistically. Titratable acidity ranged from 1.760 to 14.040. A considerable gain of crude protein was observed in the treatment urea + molasses + yeast, which was statistically higher than the others.

scholarly journals The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

2021 ◽  
Vol 332 ◽  
pp. 08003
Author(s):  
Tantri A. Iranza ◽  
Ismed Suhaidi ◽  
Rona J. Nainggolan
Keyword(s):  
Water Content ◽  
Total Sugar ◽  
Fiber Content ◽  
Total Phenol ◽  
Crude Fiber ◽  
Drying Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.

scholarly journals Perubahan Suhu, pH, Protein Kasar, dan Serat Kasar pada Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) dan Tepung Jagung dengan Level Jamur Trichoderma viride yang Berbeda

2018 ◽  
Vol 5 (2) ◽  
pp. 45
Author(s):  
Catur Suci Purwati ◽  
Danang Riyadi
Keyword(s):  
Crude Protein ◽  
Fermentation Process ◽  
Trichoderma Viride ◽  
Crude Fiber ◽  
Psophocarpus Tetragonolobus ◽  
Randomized Design ◽  
Plastic Bag ◽  
Completely Randomized Design ◽  
Ph Increase

ABSTRAKTujuan penelitian ini adalah mengetahui proses fermentasi yang tepat digunakan untuk meningkatkan kualitas protein kasar dan serat kasar pada biji kecipir dan menentukan level terbaik penambahan jamur Trichoderma viride yang mampu meningkatkan kualitas protein kasar dan serat kasar pada biji kecipir sehingga mampu meningkatkan kualitas dan tingkat kecernaan. Produk yang akan dihasilkan pada penelitian ini adalah alaternatif pakan fermentasi biji kecipir (Psophocarpus tetragonolobus) untuk peternak unggas. Penelitian ini menggunakan rancangan acak lengkap dengan empat perlakuan yaitu P0 = biji kecipir dengan 10% tepung jagung tanpa fermentasi; P1 = Biji kecipir dengan 10% tepung jagung + 0,1% jamur Trichoderma viride (Tv); P2 = biji kecipir dengan 10% tepung jagung + 0,2% Tv; dan P3 = biji kecipir dengan 10% tepung jagung + 0,3% Tv. Materi yang digunakan adalah biji kecipir yang dihaluskan digunakan sebagai substrat dan dihomogenkan dengan cara diaduk. Masing-masing sampel perlakukan ditimbang sebanyak 100 g, kemudian dimasukkan ke dalam kantong plastik dengan ketebalan 2 cm  dan dilubangi agar tercipta suasana aerob. Selanjutnya diinkubasikan dalam ruang fermentor pada suhu 30oC selama 7 hari. Masing-masing perlakuan diulang sebanyak 3 kali. Peubah yang diamati pH, suhu, protein kasar dan serat kasar. Berdasarkan penelitian ini dapat disimpulkan bahwa terjadi perubahan suhu, penurunan pH, serta kenaikan pada protein kasar dan penurunan serat kasar.Kata kunci: biji kecipir, Trichoderma viride, pH, suhu, protein, serat kasar ABSTRACTThe purpose of this study was to determine the proper fermentation process used to improve the quality of crude protein and crude fiber in winged beans and the best level of addition of Trichoderma viride fungus which could improve the quality of crude protein and crude fiber in winged beans to improve feed quality and digestibility. The result product of this study is an alternative fermented winged bean (Psophocarpus tetragonolobus) feed for poultry farmers. This study utilized completely randomized design with four treatments. P0 = Unfermented winged beans with cornstarch, P1 = winged beans with 10% cornstarch + 0,1% Trichoderma viride fungus (Tv), P2 = winged beans with 10% cornstarch + 0,2% Tv, P3 = winged beans with 10% cornstarch + 0,3% Tv. The material used were powdered winged beans as substrate then homogenized by stirring. Each sample was weighed 100 g, then put into a plastic bag with a 2 cm thickness and perforated to create an aerobic atmosphere. Subsequently, the sample was incubated in a fermenter room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed for pH, temperature, crude protein, and crude fiber. The result of this study concluded that there were change in temperature, decrease in pH, increase in crude protein, and decrease in crude fiber.Keywords: winged beans, Trichoderma viride, pH, temperature, protein, crude fiber

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