scholarly journals Peningkatan Kualitas Jerami Padi MenggunakanTeknologi Amoniasi Fermentasi

2019 ◽  
Vol 2 (1) ◽  
pp. 96
Author(s):  
Muhamad Amin ◽  
Sofyan Damrah Hasan ◽  
Oscar Yanuarianto ◽  
Mohammad Iqbal ◽  
I Wayan Karda
Keyword(s):  
Organic Matter ◽  
Crude Protein ◽  
Dry Matter ◽  
Crude Fiber ◽  
In Vitro Digestibility ◽  
Randomized Design ◽  
Result Show ◽  
Completely Randomized Design ◽  
Range Test

An experiment with aim to study the effect of probiotics combination level and length of fermentation on qualityimprovement of rice straw had been conducted at the Laboratory of Nutrition and Feed of Animal HusbandryFaculty, Mataram University. The research was arranged in a Completely Randomized Design in factorialarrangement 3 x 3 with 3 replications. The first factor was the level of probiotics (0, 2 and 4%), the second factorwas the period of fermentation (2, 4 and 6 weeks).The variables measured were crude protein, crude fiber, NDF,ADF, cellulose, hemicellulose, lignin, and in vitro digestibility of dry matter and organic matter. Data wereanalyzed by analysis of variance and tested further by Duncan's Multiple Range Test. The result show thattreatments combination of the probiotics level and fermentation period did not affect (P>0.05) the chemicalcomposition and digestibility. The level of probiotics increased (P<0.05) the crude protein and in vitro dry matterdigestibility. Meanwhile, the lenght of fermentation increased the crude protein and in vitro digestibility of drymatter and organic matter, but decreased the crude fiber, NDF, ADF, cellulose, and hemicellulose of Amofer ricestraw.

scholarly journals EVALUASI KECERNAAN BAHAN KERING, BAHAN ORGANIK, DAN PROTEIN KASAR TONGKOL JAGUNG FERMENTASI DENGAN PENAMBAHAN SUMBER KARBOHIDRAT YANG BERBEDA SECARA IN - VITRO

2020 ◽  
Vol 17 (1) ◽  
pp. 45
Author(s):  
Tri Astuti
Keyword(s):  
Organic Matter ◽  
Rice Bran ◽  
Crude Protein ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour ◽  
Different Sources

This research aimed to study effect of Corn cob fermentation using Panerochaeta chrysosporium with adding the different sources of carbohydrat on the digestibility of dry matter, organic matter, and crude protein by in-vitro methode. A Completely Randomized Design  with 4 treatments and  4 replications. The treatments  were : P0 = fermented corncobs + without carbohydrt, P1 = fermented corncobs + 10% rice bran; P2 = fermented corncobs + tapioca flour 10%; P3 = corncob fermented + molasses 10%. The results of this study shown a very significant affected  (P <0.01) on the digestible of dry matter and organic matter but no affected (P> 0.05) on crude protein digestibility. The best results  digestibility of dry matter (66.98%) on the  P3 treatment adding  molasses, and  the highest digestibility of organic matter (67.49%) on the P3 treatment too, but the highest digestibility of  crude protein (51.37%)  in P1 treatment (adding by rice bran)

scholarly journals Evaluasi Kecernaan In Vitro Bahan Kering dan Bahan Organik Kulit Singkong Fermentasi Sebagai Bahan Pakan Ternak

2020 ◽  
Vol 7 (2) ◽  
pp. 127
Author(s):  
Firman Nasiu ◽  
Wa Laili Salido ◽  
Andi Murlina Tasse ◽  
Syamsuddin Syamsuddin ◽  
Hairil A. Hadini ◽  
...  
Keyword(s):  
Organic Matter ◽  
Aspergillus Niger ◽  
Dry Matter ◽  
In Vitro Digestibility ◽  
Additional Information ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Cassava Peel

ABSTRAKPenelitian ini bertujuan untuk melakukan evaluasi kecernaan in vitro bahan kering dan bahan organik kulit singkong yang difermentasi menggunakan jamur Aspergillus niger dan EM-4 sehingga dapat memberikan informasi tambahan mengenai kualitas kulit siongkong yang difermentasi maupun tanpa fermentasi.  Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan dan 4 ulangan.  Perlakuan yang diberikan terhadap kulit singkong adalah P1 (tanpa fermentasi), P2 (fermentasi dengan Aspergillus niger), P3 (fermentasi dengan EM-4), P4 (fermentasi dengan kombinasi A. niger dan EM-4).  Evaluasi kecernaan in vitro ini dilakukan dengan menggunakan metode Tilley and Terry.  Hasil penelitian menunjukkan bahwa penambahan jamur A. niger dan EM-4 dalam proses fermentasi kulit singkong dapat meningkatkan kecernaan bahan kering dan bahan kering kulit singkong secara signifikan dimana hasil terbaik diperoleh pada penambahan kombinas A. niger dan EM-4.Kata kunci: Aspergillus niger, bahan kering, bahan organik, EM-4, kecernaan in vitroABSTRACTThe aim of this study was to evaluate the in vitro digestibility of dry matter and organic matter of fermented cassava peel using Aspergillus niger and EM-4 inoculant to provide additional information about the quality of fermented and unfermented cassava peel. The study design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were P1 (without fermentation), P2 (fermented with Aspergillus niger), P3 (fermented with EM-4), P4 (fermented with a combination of A. niger and EM-4). This in vitro digestibility evaluation was conducted by using the Tilley and Terry method. The results showed that the addition of A. niger fungi and EM-4 in the fermentation process of cassava peel could significantly improve the digestibility of dry matter and dry matter of cassava peel where the best results were obtained on the addition of A. niger and EM-4 combinations.Keywords: Aspergillus niger, dry matter, EM-4, in vitro digestibility, organic matter

scholarly journals Komposisi Nutrisi dan Kecernaan Silase Jerami Jagung yang Ditambah Lamtoro dan Molases yang Difermentasi pada Waktu Berbeda

2020 ◽  
Vol 5 (2) ◽  
pp. 70
Author(s):  
Oscar Yanuarianto ◽  
Muhamad Amin ◽  
Sofyan Damrah Hasan ◽  
Syamsul Hidayat Dilaga ◽  
Suhubdy Suhubdy
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Animal Husbandry ◽  
In Vitro Digestibility ◽  
Corn Straw ◽  
Fermentation Time ◽  
Randomized Design ◽  
Statistical Program ◽  
Completely Randomized Design

The study that aimed to determine the content of crude protein (CP), crude fiber (CF) and in vitro digestibility of dry matter (DM) and organic matter (OM) of corn straw silage added with leucaena and molasses fermented at different times, had been carried out at Nutrition and Feed Laboratory, Faculty of Animal Husbandry, University of Mataram. The corn straw and leucana used in this study were taken from the agricultural area in the Gerung sub-district of West Lombok Regency shortly after harvesting and were cut into pieces with a size of 3-5 cm. This study used a Completely Randomized Design (CRD) consisting of 5 level of treatments, namely: T1: corn straw + leucaena 10% and molasses 5% without fermentation, T2: corn straw + leucaena 10% and molasses 5% fermented 7 days, T3: corn straw + leucaena 10% and molasses 5% fermented 14 days, T4: corn straw + leucaena 10% and molasses 5% fermented 21 days, T5: corn straw + leucaena 10% and molasses 10% fermented 28 days. The variables observed in this study were CP, CF, and in vitro digestibility of DM and OM. Data obtained in this study were analyzed using analysis of variance based on a Completely Randomized Design using the SAS statistical program package and the differences were further tested using the Duncan Test. The results showed that fermentation time could significantly decrease (P <0.05) CF content and increase (P <0.05) CP silage content, but there was no significant increase (P> 0.05) of DM and OM digestibility in vitro of silage fermented for 7, 14, 21 and 28 days.

scholarly journals Penggunaan molases pada silase kulit pisang nangka (Musa paradisiaca informa typica) terhadap kandungan serat kasar dan protein kasar

2021 ◽  
Vol 3 (02) ◽  
pp. 51-57
Author(s):  
Rahmat Hidayat ◽  
Syifa Nurjannah ◽  
Hilman Permana
Keyword(s):  
Crude Protein ◽  
Crude Fiber ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Result Show ◽  
Sample Test ◽  
Completely Randomized Design ◽  
Range Test

The purpose of this research was to determine the used of molases as an additive in making banana jackfruit peel silage on crude fiber and crude protein. This research was conducted in Sirnaraja, Mandalasari village, Cikalongwetan district, West Bandung regency for 21 days, while the sample test carried out Balai Pengujian Mutu dan Keamanan Pakan/Bahan Pakan (BPMKP/BP) at the Cikole-Lembang. The method used was Completely Randomized Design (CRD), with four treatments (P0 : banana jackfruit peel silage with 0% molases), (P1 : banana jackfruit peel silage with 1% molases), (P2 : banana jackfruit peel silage with 3% molases), (P3 : banana jackfruit peel silage with 5% molases) and five replication. The data obtained were analyzed by ANOVA and Duncan’s multiple range test. The result show that the used of molases as an additive was significantly (P<0,05) of crude fiber and crude protein with average 8,79-31,61% and 8,79-9,55%. The used of 3% molases is the most optimal of the decrease crude fiber and increase crude protein.

scholarly journals KECERNAAN IN VITRO SILASE SAMPAH SAYUR DAN DAUN GAMAL MENGGUNAKAN MIKROORGANISME RUMEN KAMBING

2015 ◽  
Vol 2 (3) ◽  
pp. 17
Author(s):  
Indrayani Indrayani ◽  
Harapin Hafid ◽  
Dian Agustina
Keyword(s):  
Organic Matter ◽  
Analysis Of Variance ◽  
Dry Matter ◽  
Vegetable Waste ◽  
Dry Matter Digestibility ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Completely Randomized Design

ABSTRACTThis study aims to determine the digestibility of dry matter and organic matter level waste silage mixed vegetables and Gliricidia leaves were tested in vitro. This study used a completely randomized design with 3 treatments and 3 replications. Each of these treatments is R0 (Gliricidia leaves 100%), R1 (Gliricidia leaves 70% + 30% silage vegetable waste), and R2 (Gliricidia leaves 40% + 60% silage vegetable waste). Data were analyzed using analysis of variance (ANOVA) and further testing using the test Honestly Significant Difference (HSD). The results of ANOVA showed that the mixture of vegetable waste silage was highly significant (p <0.05) on dry matter digestibility and significantly (p <0.05) on the digestibility of organic matter. It can be concluded that the mixed of vegetable waste silage and Gliricidia leaves can improved digestibility of dry matter and organic matter, treatment of 40% and 60% Gliricidia leaves plus waste vegetable produce silage dry matter digestibility and percentage of organic matter is best (72,24% and 68,19%).Keyword: Silage vegetable waste, gliricidia leaves, dry and organic matter digestibilityABSTRAKPenelitian ini bertujuan untuk mengetahui kecenaan bahan kering dan bahan organik tingkat campuran silase sampah sayur dan daun gamal yang diuji secara in vitro. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan dan 3 ulangan. Masing-masing perlakuan tersebut ialah R0 (daun gamal 100%), R1 (daun gamal 70% + silase sampah sayur 30%), dan R2 (daun gamal 40% + silase sampah sayur 60%). Data yang diperoleh dianalisis dengan menggunakan analisis sidik ragam (ANOVA) dan uji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil analisis sidik ragam menunjukkan bahwa campuran silase sampah sayur berpengaruh sangat nyata (p<0,05) terhadap kecernaan bahan kering dan berpengaruh nyata (p<0,05) terhadap kecernaan bahan organik. Dapat disimpulkan bahwa perlakuan campuran silase sampah sayur dan daun gamal dapat meningkatkan kecernaan bahan kering dan bahan organik, perlakuan 40% daun gamal dan 60% silase sampah sayur menghasilkan persentase kecernaan bahan kering dan bahan organik yang terbaik yaitu (72,24% dan 68,19%).Kata kunci : Silase sampah sayur, daun gamal, kecernaan bahan kering, dan bahan organik.

scholarly journals Nutrient Quality and in Vitro Digestibility of Bio-Ammoniated Rice Straw Bales

2020 ◽  
Vol 44 (3) ◽  
Author(s):  
Cuk Tri Noviandi ◽  
Dibya Ratnopama ◽  
Ali Agus ◽  
Ristianto Utomo
Keyword(s):  
Rice Straw ◽  
Crude Protein ◽  
Production Method ◽  
Proximate Analysis ◽  
Gas Production ◽  
Crude Fiber ◽  
In Vitro Digestibility ◽  
Nutrient Quality ◽  
Randomized Design

This study was done to determine the effects of bale sizes of bio-ammoniated rice straw on its nutrient quality and in vitro digestibility. Rice straw were bio-ammoniated by adding 2 g urea and 1 g probiotic/kg DM. By following a completely randomized design, rice straw was baled in 3 different weights (15, 25, and 35 kg) with six replications for each treatment, and then stored for 3 weeks. In the end of the week 3, bales were opened, aired, and then sampled for proximate analysis (dry matter, organic matter, crude protein, and crude fiber) and digestibility by in vitro gas production method. Using analysis of variance method, the proximate data showed that greater the bales size (15, 25, and 35 kg) increased crude protein (7.59, 7.86, and 9.95%, respectively; P<0.05) and decreased crude fiber contents (24.1, 22.1, and 18.8%, respectively; P<0.05). By increasing the size of bales also increased a, b, and c fractions (-0.79, 0.26, and 0.82 mL/100 mg DM; 20.2, 18.2, and 17.6 mL/100 mg DM; 0.012, 0.014, and 0.019 mL/h, respectively; P<0.05) as well as gas production (11.4, 11.5, and 13.8 mL/100 mg DM, respectively; P<0.05). It can be concluded that packing bio-ammoniated rice straw in 35 kg bale is the most effective way in increasing nutrient quality and digestibility of rice straw.

scholarly journals Sunflower cake in diets for beef cattle: digestibility, kinetics and in vitro ruminal fermentation parameters

2018 ◽  
Vol 41 (1) ◽  
pp. 39492 ◽  
Author(s):  
Rafael Henrique de Tonissi e Buschinelli de Goes ◽  
Luiz Henrique Xavier da Silva ◽  
Tatiana García Díaz ◽  
Antonio Ferriani Branco ◽  
Ana Lúcia Teodoro ◽  
...  
Keyword(s):  
Organic Matter ◽  
Beef Cattle ◽  
Soybean Meal ◽  
Crude Protein ◽  
Dry Matter ◽  
In Vitro Digestibility ◽  
Ruminal Fermentation ◽  
Fermentation Products ◽  
Sunflower Cake

 The objective of this study was to evaluate the effect of the inclusion of sunflower cake replacing soybean meal in beef cattle diets on the in vitro digestibility of dry matter (IVDDM), organic matter (IVDOM), crude protein (IVDCP) and the ruminal fermentation kinetics and parameters. The experiment was analyzed according to a completely randomized design. The treatments consisted of four levels of sunflower cake, 0, 200, 400, 600 g kg-1, replacing soybean meal in the concentrate of beef cattle diets. The coefficients of IVDDM, IVDOM and IVDCP presented a quadratic effect with the addition of sunflower cake. The soluble fraction (fraction B) degradation rate and total gas production decreased linearly with the inclusion of sunflower cake. Values of pH in ruminal fluid were higher for levels 0, 200 and 600 g kg-1 sunflower cake. Sunflower cake can replace soybean meal by up to 280 g kg-1 in the concentrate of beef cattle diets, improving the in vitro digestibility of dry matter organic, matter and crude protein. Levels above 400 g kg-1 reduce ruminal digestion rate, digestibility and release of final fermentation products. 

scholarly journals THE STUDY ON IN VITRO DIGESTIBILITY OF SOAKED PALM OIL FIBER BY FILTRATED PALM OIL FRUIT BUNCH ASH

1970 ◽  
Vol 17 (1) ◽  
Author(s):  
Ari L. Darmawan ◽  
ASEP IRAWAN ◽  
TIDI DHALIKA ◽  
ANA R. TARMIDI ◽  
MANSYUR ◽  
...  
Keyword(s):  
Organic Matter ◽  
Palm Oil ◽  
Crude Fiber ◽  
Control Treatment ◽  
In Vitro Digestibility ◽  
In Vitro Test ◽  
Randomized Design ◽  
Vitro Test ◽  
Processed Products

Palm oil fiber has its potency as feed fiber source for ruminant, but contains high lignin and causes limited digestibility. This research was carried out to find the effect of soaking palm oil fiber in filtrated palm oil fruit bunch ash (FPOFBA) on in vitro digestibility. This experiment used a completely randomized design that repeated for 4times. Palm oil fruit bunch ash was mixed in water and entered into container for 24 hours within concentrations, consists of: 50, 100, 150 and 200 g/L. Moreover, this filtrate used to soak palm oil fiber for 3 hours. The processed products were analyzed for their level of lignin and crude fiber. Meanwhile, in vitro test was used to measure digestibility. It showed that soaking in filtrated palm oil fruit bunch ash gave significant effect to decrease level of lignin and crude fiber (P<0.05), and without soaking to improve digestibility of dry and organic matter compared to control treatment (P<0.05). Treatment with 150 g/L and 200 g/L using filtrated palm oil fruit bunch ash produced low level of lignin (P<0.05), as of: 17.25 and 18.53%. In contrast, within concentration of 150 g/L produced higher level of crude fiber compared to 200 g/L (46.04 vs. 43.87%). This seemed to have the same results in digestibility of dry and organic matter (P>0.05), such as 23.48 and 24.12% as well as 16.70 and 17.06 % in each. It can be concluded that soaked palm oil fiber with 150 g/L concentration of filtrated palm oil fruit bunch ash was more effective in improving digestibility.

scholarly journals Pemberian Kulit Biji Kopi dalam Ransum Sapi Aceh Terhadap Kecernaan secara In Vitro

2013 ◽  
Vol 13 (1) ◽  
pp. 49-52
Author(s):  
Yunasri Usman ◽  
M. Nur Husin ◽  
Riantia Ratni
Keyword(s):  
Dry Matter ◽  
Animal Husbandry ◽  
Basal Diet ◽  
Animal Nutrition ◽  
In Vitro Digestibility ◽  
Dry Matter Digestibility ◽  
Randomized Design ◽  
Coffee Beans ◽  
Completely Randomized Design

The supplementation peel coffee beans in the ration Aceh cattle on in vitro digestibilityABSTRACT. This research was carried out at the Laboratory of  Feed and Animal Nutrition,  Department of Animal Husbandry Faculty of Agriculture Syiah Kuala University for  73 days from December 26, 2011 to March 7, 2012. The purpose of this experiment was to find out the effects of the coffee peeling on in vitro digestibility of Aceh beef cattle. Completely Randomized Design (CRD) was applied in this experiment consisting of 4 treatments  namely levels of  coffee peeling on basal diet   (R0=0%, R1=10%, R2=20%, R3=30%). Each treatment consists of 5 replications. Parameters observed in this research were dry and organic matter digestibility. The results showed that dry matter digestibility was not significantly different (P0,05)amongst treatments  54,42%, 49,32%, 45,97%, 42,08%) for R0, R1, R2 and R3 respectively.  On the other hand, organic metter digestibility was significantly different (P0,05) in which R2 treatment was the highest and R0 treatment was the lowest (54,59%).

scholarly journals Evaluasi Kecernaan In Vitro Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Teknik Fermentasi Berbeda

2016 ◽  
Vol 1 (1) ◽  
pp. 808-815
Author(s):  
Sugrahadi Ahmad Aprianto ◽  
Yunasri Usman ◽  
Asril Asril
Keyword(s):  
Organic Matter ◽  
Dairy Cattle ◽  
Dry Matter ◽  
Animal Husbandry ◽  
In Vitro Digestibility ◽  
Dry Matter Digestibility ◽  
Randomized Design ◽  
Organic Matter Digestibility

Abstrak: Penelitian ini telah dilaksanakan di Laboratorium Ilmu Nutrisi dan Makanan Ternak Program Studi Peternakan Fakultas Pertanian Universitas Syiah Kuala dan dilanjutkan dengan pengiriman sampel penelitian ke Laboratorium Ternak Perah Institut Pertanian Bogor (IPB) untuk pengujian kecernaan secara in vitro. Tujuan dari penelitian ini adalah menguji kecernaan secara in vitro complete feed berbahan dasar ampas sagu dengan teknik fermentasi yang berbeda.Pembuatan complete feed disusun sesuai dengan kebutuhan ternak domba. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) dengan 3 perlakuan dan masing-masing perlakuan terdiri atas 5 ulangan. Perlakuan 1 (kontrol) adalah complete feed tanpa penambahan Saus Burger Pakan (SBP) dan tanpa fermentasi, perlakuan 2 adalah ampas sagu difermentasi dengan SBP selama 14 hari kemudian dicampur menjadi complete feed dan difermentasi hingga 21 hari, sedangkan perlakuan 3 adalah ampas sagu + complete feed kemudian difermentasi dengan SBP selama 21 hari. Parameter yang diamati dalam penelitian ini adalah pH, Bahan Kering (BK), Bahan Organik (BO), Koefisien Cerna Bahan Kering (KCBK), dan Koefisien Cerna Bahan Organik (KCBO). Hasil pengamatan menyimpulkan bahwa, teknik fermentasi yang berbeda berpengaruh sangat nyata (P0,01) terhadap semua parameter yang diamati, yaitu pH, BK, BO, KCBK dan KCBO. Dari hasil penelitian dapat disimpulkan bahwa nilai kecernaan complete feed berbahan dasar ampas sagu dipengaruhi oleh perbedaan teknik fermentasi. Digestibility Evaluation In Vitro Complete Feed Fermentation Sago Residues Based with Different Fermentation Techniques Abstract: This research was conducted at the Laboratory of Nutrition and Feed Studies, Program study Animal Husbandry, Faculty of Agriculture, University of Syiah Kuala and continued with the delivery of sample to the Laboratory of Dairy Cattle Institute Pertanian Bogor (IPB) for testing of in vitro digestibility. The purpose of this study was to test in vitro digestibility of complete feed made from  the residues of sago with different fermentation techniques. Complete feed was arranged based on the needs of sheep. This study used a complete randomized design (CRD) with 3 treatments and each treatment consisted of 5 replicates. Treatment 1 (control) was a complete feed without the addition of Saus Burger Pakan (SBP) and without fermentation, treatment 2 was sago residu  fermented with SBP for 14 days and then mixed into a complete feed and fermented up to 21 days, whereas treatment 3 was the sago residue + complete feed then fermented with SBP for 21 days. The parameters observed in this study were pH, Dry Matter (BK), Organic Matter (BO), Dry Matter digestibility coefficients (KCBK), and Organic Matter Digestibility Coefficient (KCBO). The result influence showed that, different fermentation technique was significantly (P 0.01) all parameters, namely pH, BK, BO, KCBK and KCBO. It can be concluded that the digestibility of complete feed made from sago residue influenced by differences in fermentation techniques

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