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

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

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

scholarly journals FERMENTASI BIJI KECIPIR (Psophocarpus tetragonolobus) OLEH JAMUR TRICHODERMA VIRIDE TERHADAP WARNA, TEKSTUR, DAN SERAT KASAR

2019 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Catur Suci Purwati ◽  
Ludfia Windyasmara
Keyword(s):  
Fermentation Process ◽  
Trichoderma Viride ◽  
Raw Material ◽  
Crude Fiber ◽  
Psophocarpus Tetragonolobus ◽  
Nutrient Quality ◽  
Randomized Design ◽  
Plastic Bag ◽  
Completely Randomized Design ◽  
Better Than

The fermentation process is an activity of microorganisms that make products with characteristics of texture, flavor, aroma and changes in nutrient quality that better than the original raw material. It is also protein process of developing of protein from the material. This study uses a Completely Randomized Design with four treatments. P0 = Unfermented winged seeds, P1 = Winged seeds + 0,1% Trichoderma viride mushroom (Tv), P2 = Winged seeds + 0,2% Trichoderma viride mushroom (Tv), P3 = Winged seeds + 0,3% Trichoderma viride mushroom (Tv). The material used was crushed winged seeds as substrates that mixed to be homogenized. One hundred gr of each sample from every treatment was weighed, put into a perforated plastic bag (to create anaerobic atmosphere) with 2 cm thick. Subsequently, samples were incubated in fermented room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed in color, texture and coarse fiber. This study indicated that the winged fermented beans with Trichoderma viride mushroom had no effect on color, effected crude fiber and texture.

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

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

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

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

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

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

scholarly journals Pengaruh Penambahan Molases Terhadap Komposisi Kimia Silase Beberapa Jenis Rumput Yang Ditanam Bercampur Dengan Stylos

2016 ◽  
Vol 7 (2) ◽  
pp. 21-28
Author(s):  
M. Yunus
Keyword(s):  
Analysis Of Variance ◽  
Crude Protein ◽  
Dry Matter ◽  
Crude Fiber ◽  
Panicum Maximum ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT. This study was conducted in UPTD (Unit Pelaksana Tugas Dinas) Saree Aceh Besar about 4 weeks. The matter of this study are 4 kinds of grass there are rumput benggala (panicum maximum) rumput BD (Brachiaria decumbent). The grass that use in this study ditanam mixe with stylosanthes guyanesis legume, while the additive in silage is molasses. The study was designed into Completely Randomized Design (CDR) Factorial 4x3. There were 3 replications. First factor was R1 (Rumput Benggala + Stylosanthes guyanesis), R2 (Rumput lampung+Stylosanthes guyanesis), R3 (Rumput BD + Stylosanthes guyanesis), R4 (Rumput Star grass + Stylosanthes guyanesis) and the second factor were 3 level there were M1 (0%0,M2(3%) dan M3 (5%). Invetigated variabes included pH, Dry matter, crude protein, crude fiber, ash and water containet..The data were analyzed by an analysis of variance and as a significant effect was detected, the analysis was contained by Uji Beda Nyata Terkecil (BNT), Steel and Torrie (1991). The result of this study showed that the different of several grass have hight significantly (P,0.010 of dry matter, crude protein, ash and water containing but have no significantly on pH and crude fiber silage. The diferent among molasses have significantly on pH, crude protein and crude fiber silage. From BNT test showed that molasses increased dry matter and crude protein of silage compared to no molasses added. However, th used of molasses decreased crude fiber and water contain compared to no molasses added. The quality of silage found at level of 5.5% molasses especially on star grass (R4M3). The study concluded that using different level molasses es on several grass producted better silage than without molasses.

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

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

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

scholarly journals Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

2021 ◽  
Vol 29 (1) ◽  
pp. 87-96
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Hernani Hernani
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
High Quality ◽  
Soaking Time ◽  
White Pepper ◽  
Randomized Design ◽  
Short Period ◽  
Study Characteristics ◽  
Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

scholarly journals PENGARUH PEMBERIAN ARAS UREA PADA AMONIASI RUMPUT PALUNGPUNG (Phragmites karka) TERHADAP KANDUNGAN SERAT KASAR, PROTEIN KASAR, DAN LEMAK KASAR

2018 ◽  
pp. 27-32
Author(s):  
Siti Choiriyah ◽  
Irene Ike Praptiwi ◽  
Dirwan Muchlis
Keyword(s):  
Heat Resistance ◽  
Rainy Season ◽  
Crude Protein ◽  
Nutritional Value ◽  
Crude Fiber ◽  
Urea Level ◽  
Randomized Design ◽  
Phragmites Karka ◽  
Completely Randomized Design ◽  
The Right

Availability of forage in the dry season is less than the rainy season, one of the local grasses that has heat resistance, namely clumps of palungpung (Phragmites karka). This grass is hard textured so ammonia technology is carried out. This study was to determine the right concentration of urea in ammonia of palungpung grass (Phragmites karka), and to increase the nutritional value of palungpung grass (Phragmites karka) after ammoniation. The design in this study used a Completely Randomized Design (CRD). In this design there are four (4) treatments and three (3) replications. Treatment P1 = Palungpung Grass (Phragmites karka) + Urea 0%, P2 = Palungpung Grass (Phragmites karka + Urea 4%, P3 = Palungpung Grass (Phragmites karka) + Urea 8%, P4 = Palungpung Grass (Phragmites karka) + Urea 12 %. The parameters observed were crude fiber (SK), crude protein (PK), crude fat (LK). The results of variance analysis showed that the effect of urea level on ammoniation of palumpung grass (Phragmites karka) was not significantly different (P> 0.05 ) on crude fiber and crude fat content, while significantly affecting crude protein at 12% level of 17.10%.

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

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

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

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

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

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

Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Taufiqul Hafizh ◽  
Sitti Wajizah ◽  
Samadi Samadi
Keyword(s):  
Incubation Time ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Crude Fiber ◽  
Randomized Design ◽  
Nutritive Values ◽  
High Level ◽  
Control And Management ◽  
By Products

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. .  Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN.  Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of  crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues  with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

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