EFFECTS OF ENSILING ON THE PHYSICAL PROPERTIES, CHEMICAL COMPOSITION AND MINERALS CONTENTS OF GUINEA GRASS AND CASSAVA TOPS SILAGE

2021 ◽  
Vol 34 (1) ◽  
pp. 100-106
Author(s):  
B. O. Oduguwa ◽  
A. O. Jolaosho ◽  
M. T. Ayankoso
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Panicum Maximum ◽  
Mineral Contents ◽  
Randomized Design ◽  
Gross Energy ◽  
Guinea Grass ◽  
Completely Randomized Design ◽  
Plastic Containers

An experiment to determine the effects of ensiling on the physical properties, chemical composition and mineral contents of guinea grass and cassava tops silage was carried out between January and April, 2004. Cassava (Manihot esculentus var.Texas Cranz) tops and guinea grass (Panicum maximum Jacq var. Ntchisi) were ensiled alone and in mixture using plastic containers lined with polythene sheets. The experiment was a completely randomized design with three replicates comprising of the three plant mixtures i.e. cassava silage, guinea grass silage and mixture of the two. The result of the experiment showed that the silage from the three plant mixtures was similar physically. Although ensiling reduced the DM and CP contents slightly, the lower pH of between 3. 92 and 4. 38 showed that the silage was  well preserved with improved quality due to the drastic reduction in hydrocyanide (HCN) content of cassava tops. Mixing guinea grass and cassava top produced average qualities especially in terms of the structural carbohydrates such as ADF, NDF and lignin with HCN content reduced and increased CP content (25.48%) and minerals. Other properties such as DM, moisture, ash, organic kmatter, cellulose, hemicellulose, gross energy and pH were not significantly different in the silages from the three plant mixtures i.e. guinea grass, cassava tops and mixtures of guinea grass and cassava tops. It was concluded that mixing guinea grass with cassava tops improved the quality of silage produced that ensiling any of them sole.

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

scholarly journals PENGARUH PENGGUNAAN KONSENTRAT DALAM PAKAN RUMPUT BENGGALA ( Panicum Maximum ) TERHADAP KECERNAAN NDF DAN ADF PADA KAMBING LOKAL

ZOOTEC ◽  
2014 ◽  
Vol 34 (1) ◽  
pp. 75
Author(s):  
Rizal Rahalus ◽  
B Tulung ◽  
K Maaruf ◽  
F R Wolayan
Keyword(s):  
Panicum Maximum ◽  
Randomized Design ◽  
Guinea Grass ◽  
Completely Randomized Design

ABSTRACTTHE EFDFECT OF CONCENTRATE UTILIZATION IN GUINEA GRASS( Panicum maximum) FEED ON NDF AND ADF DIGESTIBILITYIN LOCAL GOATS. A research was conducted to evaluate the effects of concentrate utilization in Guinea grass (Panicum maximum) ration on NDF and ADF digestibility. Twelve male local goats were used in this experiment and located in individual pens. Completely Randomized Design (CRD) with four treatments and three replication was used. The treatments were R1 = 100 % guinea grass, R2 = 75 % guinea grass + 25 % concentrate, R3 = 50 % guinea grass + 50 % concentrate, and 25 % guinea grass + 75 % concentrate. The results showed that the effect on NDF digestibility was highly significantly different among treatments (P < 0.01), and significantly different (P <0.05) on ADF digestibility. The conclusion was concentrate could be utilized up to 75%, however, the utilization of 50% concentrate was the best for NDF digestibility and 25% concentrate for ADF digestibility.Key words: Guinea Grass, Concentrate, Digestibilities, NDF, ADF, and local goats.

PENGARUH PENGGUNAAN KONSENTRAT DALAM PAKAN RUMPUT BENGGALA (Panicum maximum ) TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK PADA KAMBING LOKAL

ZOOTEC ◽  
2014 ◽  
Vol 34 ◽  
pp. 108
Author(s):  
Jems Momot ◽  
Kartini Maaruf ◽  
M R Waani ◽  
Ch J Pontoh
Keyword(s):  
Organic Matter ◽  
Key Words ◽  
Dry Matter ◽  
Panicum Maximum ◽  
Randomized Design ◽  
Guinea Grass ◽  
Completely Randomized Design

A research was conducted to evaluate the effects of concentrate utilization in Guinea grass (Panicum maximum) ration on dry matter and organic matter digestibilities. Twelve male local goats were used in this experiment and located in individual pens. Completely Randomized Design (CRD) with four treatments and three replicates was used. The treatments were R1 = 100 % guinea grass, R2 = 75 % guinea grass + 25 % concentrate, , R3 = 50 % guinea grass + 50 % concentrate, and R2 = 25 % guinea grass + 75 % concentrate. The results showed that effects on dry matter and organic matter digestibilities were high significantly different among treatments (P < 0.01). Ration without concentrate was significantly lower compared to ration with concentrate;. It can be concluded that the best dry matter and organic matter digestibilities were on 75 % concentrate in the ration Key words : Guinea grass, concentrate, digestibility, dry matter, organic matter, and local goats

scholarly journals CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

2021 ◽  
Vol 18 (1) ◽  
pp. 37
Author(s):  
Ita Yustina ◽  
Ana Nurhasanah ◽  
SS. Antarlina
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Sorghum Grains ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="Abstrak"><span lang="EN-GB">By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.</span></p>

scholarly journals PENGARUH PENGGUNAAN KONSENTRAT DALAM PAKAN BERBASIS RUMPUT (Panicum maximum) TERHADAP KECERNAAN HEMISELULOSA DAN SELULOSA PADA KAMBING LOKAL

ZOOTEC ◽  
2014 ◽  
Vol 34 (1) ◽  
pp. 83
Author(s):  
Rizky S. Ramadhan ◽  
K. Maaruf ◽  
B. Tulung ◽  
M. R. Waani
Keyword(s):  
Panicum Maximum ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Guinea Grass ◽  
Completely Randomized Design

ABSTRACTTHE EFFECT OF CONCENTRATE UTILIZATION IN GUINEA GRASS (Panicum maximum) FEED ON HEMIELLULOSE AND CELLULOSE DIGESTIBILITIES IN LOCAL GOATS. Research was conducted to evaluate the effects of concentrate utilization in guinea grass (Panicum maximum) feed on hemicellulose and cellulose digestibilities in local goats. Twelve male local goats were used in this experiment and raised in 12 unit individual pens. Completely Randomized Design (CRD) with four treatments and three replications was used. The treatments were R1 = 100 % guinea grass, R2 = 75 % guinea grass + 25 % concentrate, R3 = 50 % guinea grass + 50 % concentrate, R4 = 25 % guinea grass + 75 % concentrate. The results showed that effects on hemicellulose and cellulose digestibilities were significantly different among treatments (P < 0,05). Honestly Significant Difference (HSD) showed that R1 treatment was significantly lower compared to R3 and R4 treatments. There was no different between R1 and R2, and among R2, R3, and R4. It was concluded that concentrate could be utilized up to 75 %, however the best treatment was utilization of 25 % concentrate.Key words: guinea grass, concentrate, digestibility, hemicellulose, cellulose, and local goats.

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.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

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