The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem

Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.

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PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

Jurnal Agrotek UMMat ◽

10.31764/jau.v8i2.4527 ◽

2021 ◽

Vol 8 (2) ◽

pp. 62

Author(s):

Nurul Aini ◽

Dody Handito ◽

Siska Cicilia

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Block Design ◽

Fruit Peel ◽

Significance Level ◽

Randomized Block Design ◽

Dragon Fruit ◽

Significant Difference ◽

Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

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PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.11.2.140-147 ◽

2016 ◽

Vol 11 (2) ◽

pp. 140

Author(s):

Tika Kusmaryanti ◽

Ratna Ibrahim ◽

Putut Har Riyadi

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Ph Value ◽

Block Design ◽

Shrinkage Temperature ◽

Quality Requirements ◽

Tear Strength ◽

Randomized Block Design ◽

Significant Difference

ABSTRAK Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999. Kata kunci: Kualitas, kulit Ikan Pari, penyamak ABSTRACT Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

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PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA

Pro Food ◽

10.29303/profood.v5i2.99 ◽

2019 ◽

Vol 5 (2) ◽

pp. 459

Author(s):

Arindra Pemilia ◽

Dody Handito ◽

Yeni Sulastri

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Block Design ◽

Fat Content ◽

Carbohydrate Content ◽

Polynomial Method ◽

Honestly Significant Difference ◽

Significant Difference ◽

The Right

ABSTRACT The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh. Keywords: Cassava, opak, protein, tempeh flour ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe. Kata Kunci: Opak, protein, singkong, tepung tempe

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411 Effect of Compost and Mineral Fertilizer Applications on the Sensory Quality of Basil (Ocimum basilicum L.)

HortScience ◽

10.21273/hortsci.35.3.464a ◽

2000 ◽

Vol 35 (3) ◽

pp. 464A-464 ◽

Cited By ~ 1

Author(s):

T.J. Radovich ◽

C.G. Cavaletto ◽

H.R. Valenzuela

Keyword(s):

Sensory Quality ◽

Block Design ◽

Reference Sample ◽

Mineral Fertilizer ◽

Mineral N ◽

Flavor Intensity ◽

Significant Difference ◽

Synthetic Fertilizer ◽

Compost Application

The sensory quality of fresh basil (cv. Sweet Italian) was evaluated to determine if compost or mineral fertilizer applications affected flavor and aroma intensity. The four treatments, arranged in a randomized complete-block design with three replications, were: compost applied at 50 t·ha–1; compost applied at 200 t·ha–1; mineral N applied at 110 kg·ha–1; and a control receiving no amendment. Leaves from the first four nodes of young shoots were used in the evaluation. Twelve trained panel members scored samples of three leaves from each treatment for aroma and flavor intensity using a linear scale, converted to a scale of 1–10 where 1 = much less intense than a reference sample (control), and 10 = much more intense than the reference. No significant difference between treatments was found in flavor intensity. Significant difference between treatments in aroma intensity was found. Aroma scores were highest in samples from the compost and synthetic fertilizer treatments, and lowest in those from the control. Scores for aroma from the compost and synthetic fertilizer treatments were similar to each other. Aroma intensity increased with increased rate of compost application. No significant correlation was found between aroma intensity and plant tissue N content, sap NO3– levels, or yield.

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MUTU YOGHURT SUSU KUDA LIAR DENGAN PENAMBAHAN EKSTRAK KAYU MANIS PADA BERBAGAI KONSENTRASI

Pro Food ◽

10.29303/profood.v7i1.191 ◽

2021 ◽

Vol 7 (1) ◽

pp. 773-784

Author(s):

Siska Cicilia ◽

Nazaruddin Nazaruddin ◽

Siti Sarah Marnianti

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Ph Value ◽

Microbiological Quality ◽

Chemical Quality ◽

Organoleptic Quality ◽

Cinnamon Extract ◽

Randomized Design ◽

Significant Difference

ABSTRACT Objective of this research was to find out the quality of y Sumbawa wild horse milk yogurt added with cinnamon extract at various concentrations. This research used a single factor completely randomized design (CRD) with a concentration of cinnamon extract (P) consisting of 6 treatments, i.e. P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) and P6 (10%). The parameters observed were chemical quality (antioxidant activity, protein content and pH value), physical quality (viscosity and color), microbiological quality (total LAB) and organoleptic quality (color, aroma, taste, and thickness). The data from the observations were analyzed using Anova with a real level of 5% using Costat software. If there was a significant difference, a further Orthogonal Polynomial test carried out for chemical quality, HSD at a significant level of 5% for organoleptic quality, and microbiological quality were analyzed descriptively. The results showed that the addition of cinnamon extract affected the quality of the yogurt. The higher the concentration of cinnamon extract, the higher the antioxidant activity, protein content, viscosity, color, total LAB and the lower the pH value. The best quality of yogurt is produced with the addition of 10% cinnamon extract with 35.76% of antioxidant activity, 3.85% of protein content, 4.65 of pH value, 4,746.67 mPa.s of viscosity, color 62o of oHue value and 43,88 of lightness value, 8,2 x 109 CFU/ml of LAB total in accordance with the quality requirements of yoghurt based on SNI 2981: 2009 as well as organoleptics acceptable to the panelists. ABSTRAK Penelitian ini bertujuan untuk mengetahui mutu yoghurt susu kuda liar Sumbawa yang ditambahkan dengan ekstrak kayu manis pada berbagai konsentrasi. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal adalah konsentrasi ekstrak kayu manis (P) yang terdiri atas 6 perlakuan, yaitu P1 (0%), P2 (2%), P3 (4%), P4 (6%), P5 (8%) dan P6 (10%) yang diulang sebanyak 3 kali. Parameter yang diamati yaitu mutu kimia (aktivitas antioksidan, kadar protein dan nilai pH), mutu fisik (viskositas dan warna), mutu mikrobiologi (total BAL) dan mutu organoleptik (warna, aroma, rasa, dan kekentalan). Data hasil pengamatan dianalisis menggunakan Anova dengan taraf nyata 5% dengan menggunakan software Costat. Apabila terdapat perbedaan nyata, maka dilakukan uji lanjut Polynomial Orthogonal untuk mutu kimia, uji lanjut BNJ pada taraf nyata 5% untuk mutu organoleptik, dan mutu mikrobiologis dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis mempengaruhi mutu yoghurt. Semakin tinggi konsentrasi ekstrak kayu manis, maka semakin meningkat aktivitas antioksidan, kadar protein, viskositas, warna, total BAL serta semakin rendah nilai pH. Mutu yoghurt terbaik dihasilkan dengan penambahan 10% ekstrak kayu manis dengan aktivitas antioksidan 35,76%, kadar protein 3,85%, nilai pH 4,65; viskositas 4746,67 mPa.s; warna dengan nilai ˚Hue 62˚ dan nilai lightness sebesar 43,88; total BAL 8,2x109 CFU/ml yang sesuai dengan persyaratan mutu yoghurt berdasarkan SNI 2981:2009 serta organoleptik yang dapat diterima oleh panelis.

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KAJIAN AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN TEH DAUN INSULIN (Smallanthus sonchifolius) PADA BERBAGAI SUHU PENGERINGAN

Pro Food ◽

10.29303/profood.v6i2.143 ◽

2021 ◽

Vol 6 (2) ◽

pp. 742

Author(s):

St. Yatun Naimah ◽

Nazaruddin ◽

Siska Cicilia

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Block Design ◽

Chemical Properties ◽

Physical Property ◽

Organoleptic Properties ◽

Drying Temperature ◽

Significance Level ◽

Smallanthus Sonchifolius ◽

Significant Difference

ABSTRACT The purpose of this research was to determine the effect of drying temperature on antioxidant activity of insulin leaves. This study was designed using a Randomized Block Design (RAK) with 6 treatments, drying temperature, namely T1 (35oC), T2 (40oC), T3 (45oC), T4 (50oC), T5 (55oC), and T6 (60oC) and it was repeated 3 times. The parameter observed were chemical properties (moisture content, antioxidant activity), physical property (value of oHue) and organoleptic properties (color, taste and odor) of insulin leaves tea. Data from observations were analyzed using Anova at 5% significance level using Co-stat software. If there was significant differences, a further Polynomial Orthogonal (for chemical properties) and Honestly Significant Difference (HSD) (for value of oHue and organoleptic properties). The results showed increasing of drying temperature cause significant reduction in moisture content, antioxidant activity and organoleptic value of tea. The third treatment (45oC) was the best treatment with moisture content value of 17.14%, antioxidant activity 35%, and can be accepted by panelist. Keywords: antioxidant activity, drying temperature, insulin leaves ABSTRAK Tujuan penelitian ini adalah mengetahui efek suhu pengeringan terhadap aktivitas antioksidan dan sifat organoleptik teh daun insulin. Penelitian ini dilakukan dengan Rancangan Acak Kelompok (RAK) dan 6 perlakuan yaitu suhu pengeringan 35oC, 40oC, 45oC, 50oC, 55oC, dan 60oC dengan 3 kali ulangan. Parameter yang diamati meliputi sifat kimia (kadar air, aktivitas antioksidan), sifat fisik (warna), dan sifat organoleptik (aroma, warna, dan rasa). Hasil pengamatan dianalisis dengan Anova pada taraf 5% menggunakan Co-stat serta uji lanjut Polinomial Orthoginal (sifat kimia) dan Beda Nyata Jujur (BNJ) (sifat fisik dan organoleptik). Hasil penelitian menujukkan bahwa kenaikan suhu pengeringan pada pembuatan teh daun insulin menyebabkan penurunan pada kadar air, aktivitas antioksidan, dan nilai organoleptik teh tersebut. Suhu pengeringan 45oC merupakan perlakuan terbaik dengan nilai kadar air 17,41%; aktivitas antioksidan 35%; dan masih disukai panelis.

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The Effect of Stem Segment Cuttings of Robusta Coffee (Coffea canephora) on Growth of Root and Leaf Sprout

Asian Journal of Agriculture and Rural Development ◽

10.18488/journal.ajard.2021.111.28.34 ◽

2021 ◽

Vol 11 (1) ◽

pp. 28-34

Author(s):

Bistok Hasiholan Simanjuntak ◽

Devi Kusuma Wardani

Keyword(s):

Leaf Growth ◽

Block Design ◽

Experimental Treatment ◽

Coffea Canephora ◽

Stem Segment ◽

Significance Level ◽

Robusta Coffee ◽

Randomized Block Design ◽

Honestly Significant Difference ◽

Significant Difference

Robusta coffee plant propagation is recommended to be performed by vegetative methods, one of which is cuttings. Among plant organs that can be used for cuttings is the stem. The research objective was to determine which stem segment from cuttings was able to provide the best root and leaf growth. The layout study used a completely randomized block design (RBD) with an experimental treatment consisting of five stem segments, namely (1) the first stem segment from the upper shoot (A); (2) the second stem segment from the upper shoot (B); (3) the third stem segment from the upper shoot (C); (4) the fourth stem segment from the upper shoot (D); and (5) the fifth stem segment from the upper shoot (E); each treatment had five replications. Data analysis was performed statistically with analysis of variance (ANOVA) and Tukey's HSD (honestly significant difference) test with a significance level of P < 0.05. Robusta coffee cuttings stems from the second stem segment from the upper shoot were able to provide the optimal root growth (root length) and shoot growth (leaf sprout height and leaf sprout growth rate). Leaf sprout number derived from the cuttings was not affected by the stem segment.

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Consumer perception vs sensory assessment of the quality of clothes of selected brands available on the Polish market

Journal of Fashion Marketing and Management ◽

10.1108/jfmm-05-2020-0101 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Renata Salerno-Kochan ◽

Paweł Turek

Keyword(s):

Quality Assessment ◽

Sensory Quality ◽

Brand Names ◽

Survey Method ◽

Quality Level ◽

Sensory Assessment ◽

Content Type ◽

Significant Difference ◽

Consumer Assessment

PurposeThe aim of the study reported in this article was to establish whether the quality of clothes of a given brand is perceived and assessed by consumers at the same level. An additional purpose was to identify the features that characterize the quality of popular, among Polish young female consumers, clothing brands and to classify them according to their quality level (perceived and assessed).Design/methodology/approachThe article presents two approaches to consumer assessment of the quality of clothes: the survey method, in which the product quality was determined by 320 Polish female young respondents (19–25) based on their own previous experiences and impressions related to a particular clothing brand, and a direct assessment of shirts of selected brands using a sensory quality assessment method, a five-point hedonic scale with the verbal anchor (115 evaluators).FindingsThe research has revealed a significant difference between the perception of selected quality features of brands and the consumer assessment of the products. The perception maps developed based on the PROFIT analysis (PROperty FITting) as well as on cluster analysis provided interesting information about the situation of selected brands and their features in comparison with others and allowed to identify strong and weak features characterizing a given category.Research limitations/implicationsThis study has several limitations. First and foremost, the research results cannot be generalized to all consumers because they encompass the results from one national context and one population of respondents (young females). It should also be noted that the conducted research comprises only the most popular clothing brands available on the Polish market, in particular, the fast fashion segment brands. Furthermore, it would be advisable to carry out a sensory assessment of the quality of other clothing items offered under the brand names investigated.Practical implicationsThis research could be a valuable source of information for clothing company managers, thanks to which they could better manage their brand and its position on the market. When undertaking marketing activities consisting of building positive perceptions about the product, it is important to make sure that the product offers an attractive sensory experience. When real quality deviates from consumer perceptions about the quality, managers should take corrective actions to restore and even improve the brand image in the eyes of the consumer, as well as to ensure the brand and the products offered under it a stable position on the market.Originality/valueBy comparing two approaches to consumer quality assessment, discrepancies between declared and real (sensory) quality of clothes have been identified and the distinctive features that differentiate selected brands regarding their quality level have been indicated.

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Nutritional value of sorghum silages

Acta Scientiarum Animal Sciences ◽

10.4025/actascianimsci.v39i2.32677 ◽

2017 ◽

Vol 39 (2) ◽

pp. 137

Author(s):

Marielly Maria Almeida Moura ◽

Daniel Ananias de Assis Pires ◽

Renê Ferreira Costa ◽

Daniella Cangussú Tolentino ◽

João Paulo Sampaio Rigueira ◽

...

Keyword(s):

Crude Protein ◽

Block Design ◽

Significance Level ◽

Dry Matter Digestibility ◽

Randomized Block Design ◽

Nutritional Characteristics ◽

High Participation ◽

Sorghum Genotypes

This study aimed to evaluate the nutritional characteristics and quality of silages of five sorghum genotypes, namely: Volumax, AG2005E, Qualimax, BRS610 and AG2501. The study was conducted at the Experimental Farm Unimontes, in the municipality of Janaúba, state of Minas Gerais. The treatments were distributed in a randomized block design with four replicates. Data were tested by analysis of variance andmeans were compared by Scott-Knott test at a significance level of 5%. The pH values ranged from 3.93 and 4.10. Genotypes differed in all studied nutritional characteristics (p < 0.05). For the acid detergent fiber, differences were detected between the genotypes, AG2501 (35.66%), Volumax (34.89%), AG2005E (34.53%), Qualimax (32.39%) and BRS610 (33.60%). The high participation of lignin was verifiedin all genotypes except for Volumax (4.14%). All silages were within the recommended range 50-65% for in vitro dry matter digestibility and classified as having good quality, however only the AG2005E genotype met nitrogen requirements for microbial fermentation, with 7.06% crude protein.

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PENGARUH MULTI NUTRIENT SAUCE (MNS) DENGAN DOSIS YANG BERBEDA DALAM RANSUM TERHADAP KECERNAAN PROTEIN KASAR DAN SERAT KASAR PADA DOMBA

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2020.4.1.14-20 ◽

2020 ◽

Vol 4 (1) ◽

pp. 14-20

Author(s):

M Alvin Rifqi Fadilla, Erwanto, Muhtarudin, dan Agung Kusuma Wijaya

Keyword(s):

Crude Protein ◽

Block Design ◽

Animal Husbandry ◽

Protein Digestibility ◽

Crude Fiber ◽

Significance Level ◽

Randomized Block Design ◽

Significant Difference ◽

Department Faculty ◽

Difference Test

The purpose of this research was to determine the effect of addition of Multinutrient Sauce (MNS) in the ration on digestibility of crude protein and crude fiber in sheep. This research was conducted in May—July 2019 at the People's Farm of Kebagusan Village, Gedong Tataan District, Pesawaran Regency. The digestibility analysis of crude protein and crude fiber was carried out at the Laboratory of Animal Nutrition and Feed, Animal Husbandry Department, Faculty of Agriculture, University of Lampung. This study used a randomized block design (RBD) based on sheep body weight with six groups and three treatments, namely R0 (ration without MNS); R1 (R0 + MNS 5%); and R2 (R0 + MNS 10%). The data obtained were analyzed using ANOVA at a 5% significance level or 1% significance, and continued with further test using Least Significant Difference Test (LSD) if there is significant results. The results showed that the addition of 10% MNS in the ration had a significant effect (P<0.05) on increasing the digestibility of crude protein and crude fiber in sheep. Keywords: multi nutrient sauce (MNS), digestibility of crude protein, digestibility of crude fiber, sheep.

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