PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

scholarly journals Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

2020 ◽  
Vol 6 (1) ◽  
pp. 001
Author(s):  
Tuah Hamonangan Simanjorang ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Seed Flour ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

scholarly journals PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU PERMEN KARAMEL SUSU

2019 ◽  
Vol 5 (1) ◽  
pp. 85
Author(s):  
Marlina Marlina ◽  
Mohammad Wijaya ◽  
Kadirman Kadirman
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Research Data ◽  
Ash Content ◽  
Cooking Time ◽  
Fruit Pulp ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Chemical Testing

This study aims to determine the effect of adding red dragon fruit to the chemical and hedonic content of caramel milk. This study used a method of adding 20%, 30%, and 40% red dragon fruit pulp for caramel milk candy with a cooking time of 2 hours at 80˚C. This research is a quantitative study (experiment) using a completely randomized design (CRD) with 4 treatments, each control, 20%, 30%, and 40% with 3 replications. The research data was obtained from the results of chemical testing (moisture content, ash content, fiber, reduction sugar, and antioxidants) and organoleptic (color, taste, aroma, and texture), data were analyzed using analysis of variance (ANOVA) and continued with DRMT test (Duncan ) at a 95% confidence level. The results showed that the addition of red dragon fruit pulp had an effect on caramel milk candy, the best research on the manufacture of caramel milk was the addition of 40% red dragon fruit pulp with characteristics of 3.54% moisture content, 1.98% ash content, 1.48% fiber content, decreased sugar content 2.18%, antioxidant content 53.77%, favorite color value 4.10, favorite aroma value 3.52, flavor 3.83, and favorite texture value 3.23

Pengaruh Pemberian Campuran Fermentasi Ampas Tahu dan Dedak Padi dalam Ransum terhadap Performa Bebek Pedaging Hibrida

2021 ◽  
Vol 3 (01) ◽  
pp. 17-24
Author(s):  
Andrea Surya ◽  
Sari Suryanah ◽  
Nilawati Widjaya ◽  
Hilman Permana
Keyword(s):  
Body Weight ◽  
Weight Gain ◽  
Rice Bran ◽  
Body Weight Gain ◽  
Optimal Performance ◽  
Randomized Design ◽  
Effect Of Treatment ◽  
Completely Randomized Design ◽  
Range Test ◽  
Basal Ration

The study aimed to determine the effect of giving a mixture of fermented tofu dregs and rice bran in the ration on the optimal performance of hybrid ducks. The research has been held for 35 days from 22 July 2020 to 25 August 2020, located at Reungas Village, Jagabaya Village, Cimaung District, Bandung Regency, West Java Province. The research was carried out experimentally with a completely randomized design (CRD), consisting of four treatments, namely P0 (giving basal ration 100%), P1 (giving basal ration 80% +  fermented tofu dregs 10% + fermented rice bran 10%), P2 (giving basal ration 70% + fermented tofu dregs 15% + fermented rice bran 15%), and P3 (giving basal ration 60% + fermented tofu dregs 20% + fermented rice bran 20%). Each treatment was repeated 5 times and each repetition consisted of 5 hybrid ducks. The observed variables were ration consumption, body weight gain and ration conversion. The data obtained were analyzed using variance (ANOVA), if there was an effect of treatment followed by Duncan's Multiple Range Test. The results showed that the mixture of fermented tofu dregs and rice bran each 20% in the ration could produce optimal performance with ration consumption of 3,042.49 g/ tail, body weight gain of 1,671.88 g/ tail, and ration conversion 1.79.

scholarly journals THE EFFECTIVE VOLUME OF WATER IN SEVERAL TYPES OF SOIL FOR THE GROWTH OF Mucuna bracteata

Agrivet ◽  
2021 ◽  
Vol 24 (2) ◽  
Author(s):  
Pauliz Dwi Hastuti ◽  
Sri Manu Rohmiyati ◽  
Ashabul Kahfi
Keyword(s):  
Soil Type ◽  
Research Data ◽  
Good Combination ◽  
Effective Volume ◽  
Factorial Experiments ◽  
Duncan Multiple Range Test ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to determine the effective volume of water in several types of soil for the growth of Mucuna bracteata. This research was conducted at the Education and Research Garden (KP-2) of the Stiper Agricultural Institute located in Maguwoharjo, Sleman, DIY. This study uses factorial experiments arranged in Completely Randomized Design (CRD) consisting of two factors and five replications. The first factor was the volume of water spray/day/plant consisting of four volume levels, namely: 50 ml, 100 ml, 150 ml and 200 ml. The second factor was the type of soil consisting of three types of soil, namely : regosol, latosol and grumusol. The results of the research data were analyzed using variance (Analysis of variance) at a real level of 5%. Data that is significantly different is continued with Duncan's multiple distance test or DMRT (Duncan multiple range test) at a real level of 5%. The results showed that there was no good combination of the volume of water and soil type on the growth of Mucuna bracteata. The volume of 50 ml / plant water was sufficient to produce good Mucuna bracteata plant growth. Mucuna bracteata plants can grow in regosol, latosol, and grumusol soil types.Keywords: volume, water, soil type, Mucuna bracteata

scholarly journals The Effect of Addition Moringa Leaves (Moringa oleifera) on the Nutritional Content and Sensory Characteristic of Crackers

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Maria Liko K Tapun ◽  
Kesuma Sayuti ◽  
Daimon Syukri
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Nutritional Content ◽  
Protein Levels ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The leaves of M oleifera contain high protein and crude fiber. Thus the addition of  M oleifera leaves is expected to increase protein levels and crude fiber levels of crackers produced. This study aimed to determine the effect of the addition moringa leaves on the characteristics of crackers and the addition of the moringa leaves to product crackers on characteristics acceptable to panelists based on sensory analysis. This study used a Completely Randomized Design with 5 treatments, that was the addition of leaves A (4%), B (6%), C (8%), D (10%), E (12%), and 3 replications. The data were analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significant level of 5%. The results show that the addition of moringa leaves a significant effect on moisture content, protein content, fat content, ash content, carbohydrates, crude fiber, but does not significantly affect on color, aroma, taste, and texture of the crackers. Based on nutritional content and sensory test, the crackers of treatment E (the addition of moringa leaves 12%) with the characteristics moisture content of 4.67%; protein content of 14.18%; fat content of 22.52%; ash content of 1.67%; carbohydrates of 56.96%; crude fiber of 15.50%; calories of 456.42 kcal/100g; the color of 3.43 (neutral); aroma of 3.83 (likes); a taste of 3.17 (neutral); and texture of 3.30 (neutral).

scholarly journals Mechanization of Ginger Slicing for Peasant Farmers

2020 ◽  
pp. 22-27
Author(s):  
I. Abubakar ◽  
J. M. Ahmed ◽  
M. Abubakar ◽  
J. K. Agunsoye ◽  
H. E. Audu
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Factorial Experiment ◽  
Environmental Engineering ◽  
Duncan Multiple Range Test ◽  
Significance Level ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Peasant Farmers ◽  
Range Test

Dual (cushion and spring) compartment ginger slicing machine was developed to address the dificulties associaed with manual slicing of ginger. However, there is no establisbed  operational perfomance on record for this particular machine; thus, the need for this study. To achieve this, the machine perfomance was evaluated at the Department of Agricultural and Bio-Environmental Engineering, Waziri Umaru Federal Polytechnic, Birnin Kebbi in April, 2019 interms of Slicing Efficiency and Percent Broken and Bruises at a ginger moisture content of 80.2 and 78.5%, using completely randomized Design (CRD) with 5 x 2 x 2 factorial experiment. The experiment was conducted with one horse power petrol engine. The data collected were analyzed using Analysis of Variance (ANOVA) for significance level of the experimental factors and their interactions and those found significant were further analyzed using Duncan Multiple Range Test (DMRT) for mean separations at (P0.05), respectively. The results showed that, the highest mean Slicing Efficiencies for cushion and spring compartments were: 61.2 and 45.1%, respectively. The lowest mean Percent Broken and Bruises was with cushion compartment as 38.8% and 54.9% spring compartment, respectively.

scholarly journals PENGARUH PENAMBAHAN TEPUNG TOMAT (Solanum lycopersicum l) TERHADAP KUALITIAS INTERNAL TELUR AYAM RAS

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 258
Author(s):  
Vrilly E. Timbuleng ◽  
Jacqueline T. Laihad ◽  
Jein R. Leke ◽  
Siane C Rimbing
Keyword(s):  
Solanum Lycopersicum ◽  
Egg Quality ◽  
Egg Yolk ◽  
Solanum Lycopersicum L ◽  
Randomized Design ◽  
Egg Yolks ◽  
Completely Randomized Design ◽  
Range Test ◽  
Basal Ration

EFFECT OF TOMATOES STARCH (Solanum lycopersicum l) ON INTERNAL EGG QUALITY OF LAYING CHICKEN. This research has been done to determine the effect of tomatoes starch on the internal egg quality of laying chicken. The material used in this study was a 100 laying hens aged 36 weeks with the following treatments P0: basal ration without tomatoes startch; P1: 98% of basal ration + 2% of tomatoes starch: P2; 96% of basal ration + 4% tomatoes starch; P3: 94% of basal ration + 6% of tomatoes starch; P4: 92% of basal ration + 8% of tomatoes starch. Research design used was the completely randomized design (CRD) with 5 treatment and 5 replications. Duncan's multiple range test was used for further test. Variables were observed during the study include egg yolk index, yolk color, and Haugh unit (HU). The results showed that the addition of tomatoes in the diet has no significant effect (P> 0.05) on egg yolk index and haugh units (HU), but highly significant effect (P <0,01) against the color of egg yolks. Based on the research results obtained, it can be concluded that the addition of tomatoes starch in ration as much as 8% will provide a good response to the effect of egg yolk index, Haug units (HU), and yellow egg of laying chicken. Keywords :Laying Chicken, Internal Egg Quality, Tomatoes Starch.

scholarly journals PENGGUNAAN TEPUNG KULIT PISANG GOROHO (MUSA ACUMINAFE, L) DALAM RANSUM TERHADAP PERFORMANS AYAM RAS PETELUR

ZOOTEC ◽  
2018 ◽  
Vol 38 (1) ◽  
pp. 270
Author(s):  
Anggraini Ruru ◽  
J. Laihad ◽  
Jein Rinny Leke ◽  
Linda Tangkau
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Production Performance ◽  
Feed Consumption ◽  
Banana Peel ◽  
Feed Conversion ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test ◽  
Basal Ration

UTILIZATION OF GOROHO BANANA PEEL FLOUR (Musa acuminafe, L) IN RATION ON EGG PRODUCTION PERFORMANCE OF LAYING HENS.  The objective of this study was to evaluate the utilization goroho banana peel flour (Musa acuminafe, L) in ration on production performance of laying hens (strain of MB 402). Total of 100 laying hens (strain of MB 402) at the age of 36 weeks old were used in this study. Treatments were using basal ration without goroho banana peel flour (R0), basal ration of 98% added with goroho banana peel flour of 2% (R1), basal ration of 96% added with goroho banana peel flour of 4% (R2), basal ration of 94% added with goroho banana peel flour of 6% (R3), and basal ration of 92% added with goroho banana peel flour of 8% (R4). Each treatment was replicated in to 5 replications. Variables measured were including feed consumption (g/head/day), egg production (%), and feed conversion. Completely randomized design was applied the research method with Duncan’s multiple range test for the significance treatments affecting variables. Results showed that utilization goroho banana peel flour (Musa acuminafe, L) in ration did not significantly affect on feed consumption, egg production and feed conversion. Therefore, it can be concluded that utilization goroho banana peel flour (Musa acuminafe, L) in ration up to 8 percents might be applied in ration of laying hens (strain of MB 402).   Keywords: Egg production, performance, goroho banana peel flour, laying hens

KARAKTERISTIK KIMIA DAN SENSORI SNACK BAR DARI LABU KUNING DAN KACANG HIJAU

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
Muhamad Alhadi ◽  
Shanti Fitriani ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Fat Content ◽  
Ash Content ◽  
Green Beans ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

Snack bar is a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which formed into one with binder.  The purpose of this research was to get the best formulation of yellow pumpkin flour and green beans flour on the chemical and sensory characteristics of snack bar.  This research was conducted experimentally by using a completely randomized design (CRD) with four treatments and four replications.  The treatments in this research was the ratio of yellow pumpkin flour and green beans flour, which were LK1 (80:20), LK2 (60:40), LK3 (40:60) and LK4 (20:80).  Data obtained were statistically analyzed using analysis of variance (ANOVA).  If the F count is greater than or equal to the F table, further tests will be continued with duncan’s new multiple range test (DNMRT) at 5% level. The best treatments in this research was the ratio of yellow pumpkin flour and green beans flour (20:80) where 18.29% moisture content, 2.49% ash content, 7.83% protein content, 13.16% fat content, 2.01% crude fiber content, 58.22% carbohydrat content, 382.69 kcal energy.  The descriptive test showed that the snack bar had yellowish brown color, a little flavoring green beans, solid, a little green bean taste and overall assessment hedonically was favored by panelists.Keywords: snack bar, yellow pumpkin, green beans

scholarly journals Stabilitas Emulsi dan Sensori Mayones Campuran Minyak Abdomen Ikan Patin dan Minyak Sawit Merah dengan Penambahan HPMC SS12 Sebagai Penstabil

2020 ◽  
Vol 12 (2) ◽  
pp. 63-70
Author(s):  
Dewi Fortuna Ayu ◽  
Tiara Septiani Lumban Gaol ◽  
Andarini Diharmi
Keyword(s):  
Moisture Content ◽  
Analysis Of Variance ◽  
Sensory Quality ◽  
Emulsion Stability ◽  
Sensory Test ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to determine the effect of HPMC SS12 concentration on emulsion stability and sensory quality of mayonnaise made from patin and red palm mixture oil.  This study used a Completely Randomized Design (CRD) with five treatments and three replications. The treatments performed were P0 (without addition of HPMC SS12), P1 (addition of 2% HPMC SS12), P2 (addition of 3% HPMC SS12), P3 (addition of 4% HPMC SS12), and P4 (addition of 5% HPMC SS12).  Data were statistically analyzed using analysis of variance (ANOVA) and then continued with Duncan`s New Multiple Range Test (DNMRT) at 5% level.  Results of the research showed that the addition of HPMC SS12 significantly affected viscosity, degree of acidity (pH), emulsion stability, and sensory test of the mayonnaise thickness, but did not significantly affect moisture content, sensory test of the mayonnaise color and flavour.  The best treatment was P3 (addition of 4% HPMC SS12) which had 4.53 degree of acidity (pH), 16109.33 cP viscosity, 29.78% moisture content, 72.33% emulsion stability on the 1st day, and 71.33% emulsion stability on the 15th day.  Result of the descriptive test on the mayonnaise were orange somewhat yellow color, slightly rancid in aroma, and thick texture.  Result of the hedonic test on overall of the mayonnaise was rather preferred by panelists.

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