FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN  LEVEL TEPUNG JAGUNG  DAN LAMA FERMENTASI YANG BERBEDA

One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Storage 28 days. The results showed that the duration of fermentation had a significant effect(P<0,05)on the content of NDF, ADF, cellulose, hemicellulose and lignin of cocoa peel. The conclusion of this study that the treatment of 14% corn flour and 28 days fermentation time is the best treatment because it can reduce NDF%, ADF% and Lignin% silage of cocoa pods

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KAJIAN PEMBERIAN PAKAN BERBAHAN BAKU LOKAL DENGAN KANDUNGAN PROTEIN YANG BERBEDA TERHADAP PERTUMBUHAN IKAN GURAME (Osphronemus goramy Lac.)

Jurnal Akuakultur Rawa Indonesia ◽

10.36706/jari.v9i1.14257 ◽

2021 ◽

Vol 9 (1) ◽

pp. 49-59

Author(s):

Aditya Kusuma Nugroho ◽

Siti Hudaidah ◽

Limin Santoso

Keyword(s):

Raw Materials ◽

Economic Value ◽

Production Costs ◽

Feed Production ◽

Randomized Design ◽

Commercial Feed ◽

Key Word ◽

Completely Randomized Design ◽

The Cost ◽

Protein Treatment

Gourami fish (Osphronemus goramy Lac.) is a freshwater fish commodity that has high economic value because its very popular with all people. But the feed commonly used by gourami fish cultivators is factory-made feed, which is a commercial feed that usually costs quite a lot of money due to the material for making commercial feed, some of which still import from abroad. Therefore it is necessary to find a solution to reduce the cost of cultivation production by replacing commercial feed with homemade feed made from local raw materials. The purpose of this study was to examine the use of local raw materials formulated to make feed suitable for the growth of gourami fish (Osphronemus goramy Lac.) And to analyze the production costs of goramy feed made from local raw materials. This study consisted of 4 treatments and 3 replications using the completely randomized design (CRD) method. The treatments consisted of treatment A (30% protein), treatment B (33% protein), treatment C (36% protein), and treatment D (commercial). The results of this study indicate that the treatment of feed A, B, and C produced the same growth as commercial feed, and treatment of feed A resulted in the lowest feed production costs compared to other treatments. Key word: feed, growth, local raw materials, Oshphronemus goramy

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PENGARUH VARIASI CAMPURAN PAKAN ( KOTORAN AYAM DAN AMPAS TAHU) DAN LAMA FERMENTASI TERHADAP BIOMASSA CACING SUTRA (Tubifex sp)

BIOLOVA ◽

10.24127/biolova.v2i1.493 ◽

2021 ◽

Vol 2 (1) ◽

pp. 79-87

Author(s):

Rima Sari ◽

Handoko Santoso ◽

Achyani Achyani

Keyword(s):

Water Temperature ◽

Experimental Method ◽

Analysis Of Variance ◽

Chicken Manure ◽

Fermentation Time ◽

Randomized Design ◽

Silk Worm ◽

Completely Randomized Design

Abstract: This study aims to determine the effect of various feed mixtures and fermentation time on silkworm biomass. The method used is an experimental method using a completely randomized design (CRD). The treatment in this study was the provision of a mixture of chicken manure and tofu dregs with a mixture of A = 50% tofu dregs mixture of chicken manure 50% B = 100% tofu dregs mixture of chicken manure. C = 75% chicken manure mixture to 25% tofu dregs. D = 25% chicken manure mixture to 75% tofu dregs. E = 0% chicken manure mixture 100% tofu dregs. The parameters measured in this study were silkworm biomass, with supporting data in the form of water temperature and pH. The data obtained were tabulated and analyzed by Two Ways Analysis Of Variance (ANOVA) or TWO WAY ANOVA. Based on the results of the analysis, the sig. 0.005. eISSN 2716-473X p ISSN 2716-4748 Received: September 2020 Approved: Published: 2 Because of the sig. 0.005 from α 0.05, then H0 is accepted, which means there is no difference in silkworm biomass between A, B, C, D, and E, the variation in feed and fermentation time of 6 days and 10 days has no effect on the biomass of silk worms. The temperature obtained during the study ranged from 27º-28º, while the pH obtained during the study was 6-7. Keywords: Chicken Manure, Tofu Dregs, Fermentation, Biomass, Silk worm

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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Isolation and Characterization of Yeasts from Rumen Fluids for Potential Use as Additives in Ruminant Feeding

Veterinary Sciences ◽

10.3390/vetsci8030052 ◽

2021 ◽

Vol 8 (3) ◽

pp. 52

Author(s):

Chanon Suntara ◽

Anusorn Cherdthong ◽

Metha Wanapat ◽

Suthipong Uriyapongson ◽

Vichai Leelavatcharamas ◽

...

Keyword(s):

Incubation Time ◽

Cellulase Activity ◽

The Other ◽

Pichia Kudriavzevii ◽

Factor B ◽

Yeast Strains ◽

Randomized Design ◽

Holstein Friesian ◽

The Media ◽

Completely Randomized Design

Saccharomyces cerevisiae is a yeast strain often used to improve the feed quality of ruminants. However, S. cerevisiae has limited capacity to provide biomass when inoculated with carbon sources and a low ability to produce cellulase enzymes. Here, we hypothesized that yeast in the rumen produces a large amount of biomass and could release cellulase enzymes to break down fiber content. Therefore, the aim of this study was to screen, isolate and identify yeast from the rumen fluids of Holstein Friesian steers and measure the efficiency of biomass production and cellulase activity. A fermentation medium containing sugarcane molasses as a carbon source and urea as a nitrogen source was optimized. Two fistulated–crossbred Holstein Friesian steers averaging 350 ± 20 kg body weight were used to screen and isolate the ruminal yeast. Two experiments were designed: First, a 12 × 3 × 3 factorial was used in a completely randomized design to determine biomass and carboxymethyl cellulase activity. Factor A was the isolated yeast and S. cerevisiae. Factor B was sugarcane molasses (M) concentration. Factor C was urea (U) concentration. In the second experiment, potential yeasts were selected, identified, and analyzed for 7 × 4 factorial use in a completely randomized design. Factor A was the incubation times. Factor B was the isolated yeast strains, including codes H-Khon Kaen University (KKU) 20 (as P. kudriavzevii-KKU20), I-KKU20 (C. tropicalis-KKU20), and C-KKU20 (as Galactomyces sp.-KKU20). Isolation was imposed under aerobic conditions, resulting in a total of 11 different colonies. Two appearances of colonies including asymmetric colonies of isolated yeast (indicated as A, B, C, E, and J) and ovoid colonies (coded as D, F, G, H, I, and K) were noted. Isolated yeast from the rumen capable of providing a high amount of biomass when inoculant consisted of the molasses 15% + urea 3% (M15 + U3), molasses 25% + urea 1% (M25 + U1), molasses 25% + urea 3% (M25 + U3), and molasses 25% + urea 5% (M25 + U5) when compared to the other media solution (p < 0.01). In addition, 11 isolated biomass-producing yeasts were found in the media solution of M25 + U1. There were 4 isolates cellulase producing yeasts discovered in the media solution of M25 + U1 and M25 + U5 whereas molasses 5% + urea 1% (M5 + U1), molasses 5% + urea 3% (M5 + U3), molasses 5% + urea 5% (M5 + U5), molasses 15% + urea 1% (M15 + U1), molasses 15% + urea 3% (M5 + U3), and M25 + U3 were found with 2, 3, 1, 2, 1, and 2 isolates, respectively. Ruminal yeast strains H-KKU20, I-KKU20, and C-KKU20 were selected for their ability to produce biomass. Identification of isolates H-KKU20 and I-KKU20 revealed that those isolates belonged to Pichia kudriavzevii-KKU20 and Candida tropicalis-KKU20 while C-KKU20 was identified as Galactomyces sp.-KKU20. Two strains provided maximum cell growth: P. kudriavzevii-KKU20 (9.78 and 10.02 Log cell/mL) and C. tropicalis-KKU20 (9.53 and 9.6 Log cells/mL) at 60 and 72 h of incubation time, respectively. The highest ethanol production was observed in S. cerevisiae at 76.4, 77.8, 78.5, and 78.6 g/L at 36, 48, 60, and 72 h of incubation time, respectively (p < 0.01). The P. kudriavzevii-KKU20 yielded the least reducing sugar at about 30.6 and 29.8 g/L at 60 and 72 h of incubation time, respectively. The screening and isolation of yeasts from rumen fluids resulted in 11 different yeasts being obtained. The potential yeasts discovered in the rumen fluid of cattle were Pichia kudriavzevii-KKU20, Candida tropicalis-KKU20, and Galactomyces sp.-KKU20. P. kudriavzevii-KKU20 had higher results than the other yeasts in terms of biomass production, cellulase enzyme activity, and cell number.

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Uji Organoleptik dan Perubahan pH Minuman Kopi Aren Kombucha dari Berbagai Jenis Kopi yang dipengaruhi Lama Fermentasi

Journal of Pharmacy and Science ◽

10.53342/pharmasci.v4i1.124 ◽

2019 ◽

Vol 4 (1) ◽

pp. 15-18

Author(s):

Kinanti Ayu Puji Lestari ◽

Surahmaida . ◽

Rizky Darmawan ◽

Lailatus Sa’diyah

Keyword(s):

Physicochemical Properties ◽

Metabolic Process ◽

Fermentation Time ◽

Randomized Design ◽

Completely Randomized Design

ABSTRAKModifikasi bahan pembuatan minuman kombucha akan mempengaruhi hasil akhir atau organoleptik dan sifat fisikokimia dari produk minuman kombucha. Gula pada kombucha berpengaru dalam hasil fermentasikombucha. gula akan digunakan oleh khamir dalam proses metabolisme hingga menghasilkan alkohol dan CO2.Penelitian ini merupakan penelitian eksperimental yang bertujuan untuk mengetahui pengaruh lama fermentasi dan jenis kopi terhadap organoleptik dan pH minuman kopi aren kombucha. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktor yaitu lama fermentasi dan jenis bubuk kopi. Analisis yang dilakukan meliputi uji organoleptik dan pH. Berdasarkan data yang didapatkan menyatakan bahwa fermentasi berpengaruh terhadap perubahan pH dan kesukaan atau penerimaan panelis pada minuman kopi aren kombucha. Selain itu jenis kopi berpengaruh terhadap organoleptik minuman kopi aren kombucha.Kata kunci: kopi kombucha, lama fermentasi, kopi arenABSTRACTModification of the ingredients for making kombucha will affect organoleptic and physicochemical properties of kombucha beverage products. Sugar in the kombucha has an effect on the kombucha fermentation. Sugar will be used by yeast in the metabolic process to produce alcohol and CO2. This study aims to determine the effect offermentation time and type of coffee on organoleptic and pH of kombucha palm coffee beverage. This study uses a completely randomized design with 2 factors, fermentation time and the type of coffee. The analysis carried out included organoleptic and pH tests. Based on the data obtained that fermentation affects the change in pH and preferences or acceptance of panelists in the Kombucha palm coffee beverage. In addition, the type of coffee has an effect on the organoleptic of Kombucha palm coffee beverage.Keywords: kombucha coffee, fermentation time, palm coffee

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Nutrient and inorganic solute (Na+ and Cl-) content in green onion plants under hydroponic cultivation using brackish water

Ciência e Agrotecnologia ◽

10.1590/1413-7054202044013320 ◽

2020 ◽

Vol 44 ◽

Author(s):

Carlos Donato da Silva Souza ◽

Geronimo Ferreira da Silva ◽

Sirleide Maria de Menezes ◽

José Edson Florentino de Morais ◽

José Amilton Santos Júnior ◽

...

Keyword(s):

Nutrient Solution ◽

Brackish Water ◽

Hydroponic System ◽

Brackish Waters ◽

Randomized Design ◽

Hydroponic Cultivation ◽

Salinity Levels ◽

Completely Randomized Design ◽

Harmful Effects ◽

Different Levels

ABSTRACT Cultivation using brackish waters can result in nutritional and metabolic imbalances in several plant species, consequently reducing the production of dry matter (DM) and accumulation of toxic ions (Na+ and/or Cl-) in plants. We evaluated the DM production, and nutrient and inorganic solute (Na+ and Cl-) content in green onion plants (cv. Todo Ano Evergreen - Nebuka) under different levels of nutrient solution salinity in combination with circulation frequencies of this solution. Two experiments were conducted in a hydroponic system, using a completely randomized design, in a 6 × 2 factorial scheme, with five replicates: six levels of nutrient solution salinity (1.5, 3.0, 4.5, 6.0, 7.5, and 9.0 dS m-1) and two solution circulation frequencies (twice and thrice a day). In Experiment I, the evapotranspired depth was replaced using brackish water that was used to prepare each of the salinity levels (used exclusively), whereas in Experiment II, brackish water was used only to prepare each of the salinity levels and public water was used (electrical conductivity [ECw] = 0.12 dS m-1) for replacement in all treatments. The increase in the nutrient solution salinity reduced the production of DM and accumulation of nutrients; the reductions were more pronounced when brackish waters were used exclusively (Experiment I). However, the circulation of solutions thrice a day resulted in the harmful effects of the salinity effect. Replacing the evapotranspirated blade with water supply (Experiment II) mitigated the deleterious effects of salinity. Moreover, three circulations of the nutrient solution daily resulted in lower accumulation of inorganic Na+ and Cl- solutes and increased accumulation of nutrients N, P, K+, Ca2+, Mg2+, and S in the culture.

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Sensitivity Testing of Ciplukan (Physalis angulata) Rod Crude Extract on The Bacterium Pseudomonas fluorescens In Vitro

Samakia : Jurnal Ilmu Perikanan ◽

10.35316/jsapi.v10i1.233 ◽

2019 ◽

Vol 10 (1) ◽

pp. 24-30

Author(s):

Ion Tarsardo Sianturi ◽

Arief Prajitno ◽

Ellana Sanoesi

Keyword(s):

Experimental Method ◽

Crude Extract ◽

Inhibition Zone ◽

Natural Material ◽

Sensitivity Testing ◽

Randomized Design ◽

Physalis Angulata ◽

Completely Randomized Design

Diseases is a problem in aquaculture, one of which is the diseases caused by the bacteriumP.fluorescens. Antibiotics and chemicals materials themselves can give the bacterium resistance and cause harm for the environment. One alternative that can be done is using a natural material, namely the rod of ciplukan (p. angulata). The purpose of this research was to explain the effect of P. angulata on the growth of p. fluorescens. The method which can be use is experimental method by using the research design of completely randomized design (ral) with 5 treatment and 2 control with 3 repetitions. The results showed that extract of P. angulata at various dose (6,67 ppt, 13,33 ppt, 19,99 ppt, 26,66 ppt and 33,33 ppt) exhibited anti-P. fluorescens activity with inhibition zone diameters in the range of (4,06±0,07 mm - 9,63±1,61 mm). Increashing extract dose lead to increased the inhibition zone. The extract dose of 33,33 ppt exhibited best anti-P. fluorescens activity in this research. The research results show that P. angulata is proven to be able to inhibit the P. fluorescens, but to prove the effectiveness of this material, an in vivo is required.

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The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽

10.26656/fr.2017.5(s2).019 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 113-119

Author(s):

W. Swastike ◽

E. Suryanto ◽

Rusman ◽

C. Hanim ◽

Jamhari ◽

...

Keyword(s):

Peroxide Value ◽

Room Temperature ◽

Thiobarbituric Acid ◽

Quality Properties ◽

Randomized Design ◽

Powder Addition ◽

Completely Randomized Design ◽

Different Levels ◽

Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

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Physicochemical, Microbiological and Sensory Properties of Fermented Whey using Kombucha Inoculum

Buletin Peternakan ◽

10.21059/buletinpeternak.v43i1.31496 ◽

2019 ◽

Vol 43 (1) ◽

Author(s):

Fitri Suciati ◽

Nurliyani Nurliyani ◽

Indratiningsih Indratiningsih

Keyword(s):

Green Tea ◽

Black Tea ◽

Acetic Acid Bacteria ◽

Solid Content ◽

Sensory Properties ◽

Whey Protein Concentrate ◽

Plate Count ◽

Randomized Design ◽

Completely Randomized Design ◽

Different Levels

This research aimed to determine physicochemical, microbiological and sensory properties of fermented whey using kombucha inoculum. The material used were kombucha, black tea, green tea, and whey protein concentrate. The research used factorial completely randomized design. The first factor was kombucha inoculum using different mediums (black and green tea) at different levels (5; 10; 15; dan 20%) as a second factor. The whey was fermented at 37oC for 39 hours. Research showed the use of kombucha inoculum using different medium (black and green tea) at different levels (5; 10; 15; dan 20%) did not affect (p>0.05) on microbiological properties (the number of Total Plate Count, total lactic acid bacteria, total acetic acid bacteria, and total yeast), dissolved protein content, lactose content, viscosity and acceptability. Black and green tea kombucha inoculum can be used in whey fermentation. Black tea kombucha fermented whey with 20% level addition has the best solid content. Relatively, kombucha fermented whey is quite acceptable.

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UTILIZATION OF PAPAYA LEAVES (Carica papaya L.) TO CONTROL ONION PEST SPODOPTERA EXIGUA (LEPIDOPTERA: NOCTUIDAE)LEPIDOPTERA (NOCTUIDAE)

BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan) ◽

10.31289/biolink.v7i1.2856 ◽

2020 ◽

Vol 7 (1) ◽

pp. 1-7

Author(s):

Muhammad Agung Permadi ◽

Rafiqah Amanda Lubis ◽

Syawaludin Syawaludin ◽

Nova Suryani Pasaribu

Keyword(s):

Experimental Method ◽

Carica Papaya ◽

Spodoptera Exigua ◽

Toxic Compounds ◽

Randomized Design ◽

Completely Randomized Design ◽

Lepidoptera Noctuidae

Spodoptera exigua is a migrant pest that attacks onions simultaneously in groups. The utilization of papaya leaves to control pests due to papaya leaves have toxic compounds that can kill pests. This study aims to measure the ability of papaya leaves to control S. exigua larvae. This research was conducted using a completely randomized design (CRD) experimental method with two treatment factors. The first factor was papaya leaf concentration (0 g / l, 30 g / l, 70 g / l, 100 g / l, 120 g / l), and the second factor is a mixture of kerosene. The treatment was repeated three times. The study was conducted at the Agrotechnology Laboratory, Agriculture Faculty Muhammadiyah University, South Tapanuli. The results showed that papaya leaves could kill S. exigua larvae. The highest mortality of S. exigua worms There were statistically significant non-treatments among treatments.

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