Jurnal Nutrisi Ternak Tropis

Unlocking The Potential of Lampung Agricultural Waste: Banana Kepok Peel Silage (Musa × Paradisiaca) for Ruminant Nutrition Through an Optimization of Ensiling Time

2024-04-24T03:12:19+00:00

This study investigates the optimization of ensiling time for fermenting Kepok/Saba banana peel into silage for ruminant nutrition. Two ensiling durations were compared: T₁ with a 7-day ensiling time and T₂ with a 14-day ensiling time. The results of the experiment reveal that while T₂ demonstrated certain advantages, such as enhanced aroma and texture due to extended fermentation, the physical quality of silage from T₁ was comparable, and the proximate analysis indicated no significant difference in nutritional content between T₁ and T₂. Additionally, T₁ silage exhibited a lower crude fiber content compared to T₂, suggesting potentially better digestibility and nutrient availability for livestock. These findings emphasize the practicality of choosing T₁ to expedite production without compromising physical quality or nutritional integrity. The study underscores the potential of Kepok/Saba banana peel waste to be processed into silage, offering a sustainable solution for utilizing Lampung’s agricultural by-products for ruminant nutrition enhancement.

The Effects of Boiling and Steaming on The Yield and Nutrient Content of Fish Meal

2024-08-27T14:02:51+00:00

This study aimed to evaluate the effects of boiling and steaming processes on yield and nutrient content in fishmeal production. Fish samples, including Mackerel Scad and Sardinella lemuru were obtained from Sendang Biru, Malang and processed using boiling and steaming methods at 90-100?C for 30 minutes. This study used 4 treatments i.e boiled mackerel scad, steamed mackerel scad, boiled Sardinella lemuru and steamed Sardinella lemuru. The results indicated that steaming yielded a higher yield compared to boiling (8.56 and 1.54%), but the nutrient content particularly ash, protein and ether extract was different in both of fishmeal. However, steaming is more effective in lowering crude fiber levels than boiling. The study also assessed Salmonella contamination in fishmeal, and the analysis revealed no Salmonella contamination in the steaming fishmeal samples. These findings provide valuable guidance for the livestock feed industry in selecting the optimal processing method to maximize the quality of fishmeal.

Pengaruh Teknologi Amofer Terhadap Kualitas Fisik dan pH Jerami Padi Organik dan Anorganik

2024-05-16T02:39:50+00:00

Penelitian ini bertujuan untuk mengetahui pengaruh teknologi amofer terhadap kualitas fisik dan pH jerami padi organik dan anorganik. Menggunakan rancangan acak lengkap (RAL) pola faktorial (2 faktor), yaitu faktor A: jenis jerami padi (organik dan anorganik) dan faktor B: jenis starter (kontrol, EM4, dan MOL), setiap perlakuan diulang 4 kali. Proses dimulai dengan pembuatan MOL (mikroorganisme lokal) dan dilanjutkan dengan pengolahan jerami padi menggunakan teknologi amofer. Parameter yang diamati meliputi aroma, tekstur, warna, jamur, dan pH. Uji Kualitas fisik dilakukan dengan skoring penilaian silase, sementara pH diukur menggunakan pH meter. Analisis statistik menggunakan uji ANOVA, dengan uji wilayah berganda Duncan untuk perbandingan lebih lanjut. Hasil penelitian menunjukkan bahwa interaksi antara jenis jerami padi (faktor A) dan jenis starter (faktor B) tidak berpengaruh signifikan terhadap aroma, tekstur, warna, jamur, dan pH (P>0,05). Faktor A menunjukkan pengaruh tidak signifikan terhadap semua parameter yang diamati. Namun, faktor B, terbukti memberikan peningkatan signifikan pada aroma, warna, tekstur, dan pH (P<0,01) dibandingkan jerami segar. Dengan demikian, kesimpulan dari penelitian ini adalah penggunaan EM4 dan MOL sebagai starter pada proses amofer jerami padi, baik organik maupun anorganik, terbukti meningkatkan kualitas jerami padi secara fisik dan mampu menurunkan nilai pH dibandingkan dengan jerami segar. Tidak ditemukan interaksi signifikan antara jenis jerami padi dan jenis starter terhadap kualitas jerami padi amofer

Physico-chemical Characterization of Tofu By-Product Silage Supplemented with Fine Rice Bran and Chestnut Tannin as Silage Additives

2024-08-16T04:49:39+00:00

This study seeks to evaluate the physico-chemical properties of tofu waste silage with the inclusion of refined rice bran and chestnut tannins as additives. This study employed an experimental method using a completely randomized design, comprising four treatments and five replications. The treatments included are T1: Fresh Tofu Waste (FTW as control), T2: FTW + 5% fine rice bran (DM basis), T3: FTW + 1% chestnut tannin (DM basis), and T4: FTW + 5% fine rice bran + 1% chestnut tannin (DM basis). The variables measured were temperature, humidity, pH, mold growth, aroma, texture, color, and dry matter loss. The data collected were analyzed using analysis of variance (ANOVA), and Duncan's multiple range test was applied at a 5% significance level to assess significant differences between treatments. The findings revealed that the inclusion of fine rice bran and chestnut tannin had a significant impact (P<0.05) on the temperature, humidity, pH, mold growth, aroma, texture, color, and dry matter loss of fresh tofu waste silage. In conclusion, the addition of 5% fine rice bran and 1% chestnut tannin resulted in tofu waste silage with superior physico-chemical quality, as evidenced by the lowest dry matter loss compared to the other treatments.