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Kandungan Total Fungi Serta Jenis Kapang dan Khamir pada Limbah Pabrik Pakan yang Difermentasi dengan Berbagai Aras Starter Starfung
Get PDF(Fungis total content, type of molds and yeasts on waste feed mill with various levels of starfung starter)ABSTRACT. This research was conducted to processed the waste feed into a feed mill potentially probiotic functional seen a total of fungi, molds and yeasts and the types of protein biomass increase. The material used in the study were the starter starfung, distilled water and waste feed mill feed. The tools used in the study were an oven, thermometer, drying cabinets, pH meters, moisture meter grand. Research using Rancangan Acak Lengkap (RAL) is 4 treatments with 4 replications. The treatment used T0 = Feed + (Starter 'Starfung' 0%); T1 = Feed + (Starter 'starfung' 1%); T2 = Feed + (Starter 'Starfung' 3%); T3 = Feed + (Starter 'Starfung' 2%). The parameter is were observed total fungi, the type of mold fungi and yeasts. The data total fungi analyzed using analysis of variance and multiple regions continued with Duncan's test to determine differences between treatments. Based on the results of the study showed that the feed mill waste fermentation with starter cedar starfung no significant effect (p 0.05) of total fungi. Average - Average total fungi on treatment T0, T1, T2, and T3 respectively - also is 1,77x107, 1,87x107, 0,9 x107, dan 0,91 x107 Cfu/g. Type of mold is Rhizopus sp and type of yeast is Saccharomyces sp. Conclusion The study is fermented feed mill waste to produce cedar starter starfung Rhizopus sp types and kinds of yeast Saccharomyces sp
Pengaruh Penambahan Molases dan Isolat Bakteri Asam Laktat dari Cairan Rumen Sapi PO Terhadap Kualitas Silase Rumput Gajah (Pennisetum purpureum)
Get PDF(The effect of molasses and lactic acid bacteria isolated from rumen fluid of PO cattle on napier grass silage quality)ABSTRACT. The objective of this study was to evaluate the effect of molasses as carbohydrate source and inoculums of lactic acid bacteria (LAB) incubated from PO cattles rumen fluid on the quality of Napier grass (pennisetum purpureum) silages. The research was conducted at Gemawang village Jambu District Semarang Regency. Feed analysis was carried out in Laboratory Biochemical Nutrition, Animal Feed Science, Animal Science Faculty, Gadjah Mada University. This study was assigned into Completely Randomized Design with 4 treatments and 3 replicated. The treatments were addition of molasses and LAB level into the Napier grass; 0, 1, 3 and 5% (w/w) and incubated for 30 days Data were analyzed using analysis of variance (ANOVA) and the significant effect was tested by Duncan ,s Multiple Range Test. The results showed that the addition of 1 5% molases significantly affected (P0,05) lactic acid content, pH, and NH3 concentration. Increasing level of molases significantly (P0,05) increased lactic acid content, decreased pH and NH3 concentration of Napier grass silage. However, among the treatment groups of 1, 3 and 5 % of molases was not significant (P0,05) different on the lactic acid content, pH and NH3 concentration. Dry matter and organic matter content of Napier grass silage were not significantly (P0,05) affected by treatments
Tingkat Kepuasan Konsumen Terhadap Kualitas dan Harga Daging Sapi Yang Dijual di Kota Banda Aceh
Get PDF(The level satisfaction of consumers to quality and price of beef in Banda Aceh)ABSTRACT. This study aims to determine level satisfaction of consumers to quality and price to beef sold in Banda Aceh, knowing influence of quality and beef price to satisfaction of consumer and also know most dominant variable have an effect on to satisfaction of beef consumer in Banda Aceh. The sampling methods is that used was purposive sampling is counted 180 consumers. The level of beef consumer satisfaction to sold in Banda Aceh is in the level of very low. The quality and price to the satisfaction of consumers to beef sold in Banda Aceh has significant different to satisfaction of consumers P0,05. The quality variable which significantly has a dominant of beef consumer satisfaction to sold in Banda Aceh. The value of determination coefficient (R Square) is equal to 0,31,9 show that quality and price of beef is influenced satisfaction of consumers is equal to 31,9 %, meanwhile 68,1% is influenced by other factors not included in this study. Concluded that the quality and price have ability to influence satisfaction of consumers. The good quality can improve satisfaction of consumers and stiff price can degrade satisfaction of consumers
Efek Dekontaminasi Karkas Ayam Pedaging Menggunakan Asam Asetat, Asam Sitrat dan Kombinasinya Terhadap Angka Lempeng Total Campylobacter sp.
Get PDF(Effect of poultry carcas decontamination by acetic acid, citric acid and its combination to total plate count of Campylobacter sp).ABSTRACT. This research aimed to detect the total number of Campylobacter sp. on poultry carcass after decontamination by acetic acid, citric acid and combination of both. This research was conducted in the Laboratory of Veterinary Public Health Syiah Kuala University, Banda Aceh. The research was factorial completely randomized designed. Samples of poultry carcass were obtained from the Lamnyong market, Banda Aceh. Sixty poultry carcasses were divided into three groups of treatment and one group without treatment. Observation of each treatment was five time replicated at 0, 2, 4, 6 and 8 hours after immersion for 30 seconds in each of the decontamination material. Observation of Campylobacter sp. was done by inoculating every sample on CM0739 selective Campylobacter Blood free selective agar base and CCDA Selective supplement SR0155E. Measurements of Total Plate Count (TPC) Campylobacter sp according to Standard Plate Count (SPC). Data was variance analyzed (ANOVA) using SPSS. The results of research showed that the growing colonies of Campylobacter sp. were indicated by white colony with surrounded by black zone. Immersion of poultry carcass with acetic acid, citric acid and combination of the both and the observation time had no influence (P0,05) to ALT Campylobacter sp. The research was concluded that carcass to Campylobacter sp. The immersion by acetic acid, citric acid and combination of both and the observation time were not reduce Campylobacter sp. in poultry carcass
Quality of Agricultural by Products Fermented by Trichoderma harzianum
Get PDF(Kualitas limbah produk pertanian yang difermentasi dengan trichoderma harzianum)ABSTRAK. Telah dilakukan penelitian untuk mengetahui pengaruh fermentasi menggunakan Trichoderma harzianum terhadap kualitas limbah pertanian sehingga dapat digunakan sebagai bahan pakan non konvensional pada ternak unggas. Sekam padi, kulit pisang dan kulit nanas digunakan dalam penelitian ini dan difermentasi dengan T. harzianum selama 7 hari. Penelitian dirancang menggunakan Rancangan Acak Lengkap pola faktorial dengan 2 faktor yaitu 3 jenis limbah pertanian (sekam padi, kulit pisang dan kulit nanas) dan 4 level T. harzianum ( 0, 4, 8 dan 12%). Setiap unit perlakuan diulang 4 kali. Parameter yang diamati yaitu kandungan bahan kering, protein kasar dan serat kasar. Data yang dihimpun dianalisis menggunakan analisis ragam (ANOVA) dan Uji Jarak Berganda Duncan. Hasil penelitian memperlihatkan bahwa terdapat perbedaan yang nyata (P0.05) kualitas kulit nanas, kulit pisang dan sekam padi setelah difermentasi menggunakan T. harzianum. Kandungan protein kasar kulit nanas dan sekam padi lebih tinggi dibandingkan kulit pisang sedangkan kandungan serat kasarnya lebih rendah. Semakin meningkat level penggunaan T. harzianum pada fermentasi kulit nanas dan sekam padi maka semakin meningkat kandungan protein kasar dan semakin menurun kandungan serat kasarnya. Berbeda dengan kulit pisang, yang kualitasnya tidak nyata dipengaruhi oleh meningkatnya level T. harzianum. Disimpulkan bahwa T. harzianum dapat digunakan untuk memfermentasi limbah pertanian yang kaya kandungan serat untuk meningkatkan kandungan protein dan menurunkan serat kasarnya. Kulit nanas dan sekam padi memiliki kualitas lebih tinggi setelah difermentasi menggunakan 12 % T. harzianum. Kulit pisang tidak disarankan untuk difermentasi menggunakan T. harzianum
Uji Asosiasi Bakteri Rhizobium Terseleksi dengan Leguminosa Pakan dalam Kondisi Tercekam Salin
Get PDF(Test of Association Selected Rhizobium Bacteria with Legumes in Salinity Stress) ABSTRACT. The research aim was to investigate association selected rhizobium bacteria with legumes in salinity stress. Plant media was salin soil that have EC = 20.45 mmhos/cm which taken from Morosari beach, Sayung, Demak. Rhizobium isolate applied was tolerant to 12.000 ppm of NaCl that equaled to electrical conductivity of 20 mmhos/cm. The research was carried out in green house of Laboratory of Forage Science Diponegoro University Semarang. The design arranged was completely randomized design with factorial design 2 x 4 in 3 repeatations. First factor was kind of legumes, T1 = lamtoro (Leucaena leucocephala); T2 = turi (Sesbania grandiflora). and second factor was kind of rhizobium isolates, I1 = without isolate; I2 = rhizobium that was isolated from lamtoro, I3 = rhizobium that was isolated from turi; I4 = combination isolate from lamtoro and turi. The crop growth was observed up to 10 weeks of age. The parameters were 1) crops heigh; 2) sum of leaf crops; 3) fresh weight production; 4) dry weight production; 5) amount and fresh weigh of effective root nodules. The study showed the growth and production of turi in saline media of EC 20.45 mmhos/cm was higher than lamtoro. Root nodule of turi was formed, but lamtoro was not. Turi was more tolerant than lamtoro at very saline media
Rasio Jenis Kelamin Kelahiran Anak Kambing Peranakan Ettawa (PE) Hasil Inseminasi Buatan Menggunakan Spermatozoa Swim Up
Get PDF(The ratio of birth sex of ettawa crossbreed goat by artificial insemination using spermatozoa swim up)ABSTRACT. The aim of this research was to determine the ratio of birth sex of ettawa crossbreed goat by artificial insemination using spermatozoa swim up. This research was at Reproduction Laboratory Faculty of Veterinary medicine Syiah Kuala university and Livestock Group SMD, Bener Meriah Regency. Fifteen female goats with age 8-24 months where used in this study and divided into 3 treatment groups (P0, P1, P2) and 5 replications of each. The first group (P0) inseminated with sperm without swim up; P1 and P2 inseminated with sperm which swim up for 5 minutes (P1) and 10 minutes (P2). The result of conception rates observation and sex ratio of children born tabulated into tables. The data was analyzed by using analysis of variance (ANOVA) one way pattern followed by the multiple test Duncan. The results showed that the conception rate and birth sex ratio of male born had significantly different (P0,05). The segregation of sperm which swim up increased the conception rate and birth sex ratio of male born
Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas
Get PDF(Active component analysis of fermented milk flavor by gas chromatography)ABSTRACT. Fermented milk is milk processed product that to be one source of nutritious food for humans. The action of food component such as flavor is accepted, sense of taste and smell generated complex assessment of food flavors in the mouth. The flavor components of fermented milk together and interact with each other when consumed and cause the perception of taste between like or dislike. This is an important factor in developing diversification of fermented milk product so as to attract customers other than in terms of aspects of nutrition and health. Flavor is one of the most important criteria in the acceptance of a food ingredient. During processing and storage flavor change easily. This study used gas chromatography to detect the formation of the active component of the flavor of fermented milk. The purpose of this study was to determine the active components in fermented milk which is the formation of flavor. This research was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor. This study uses a Likens - Nickerson distillation stage concentrated with Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas chromatography has identified that the class of acids, alcohols, esters and alkanes group forming an active component in the flavor of fermented milk although relatively varied. In yoghurt, acid found in relatively high amount of alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has more ketones and aldehydes components. Volatile components were detected mostly in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated by acidic components in addition to alcohol and aldehyde
Kecernaan Bahan Kering dan Bahan Organik dan Degradabilitas Serat pada Pakan yang Disuplementasi Tanin dan Saponin
Get PDF(Dry matter and organic matter digestibility and fiber degradability in feed by tannin and saponin supplementation)ABSTRACT. The study was conducted to assess the effect of the addition of tannins, saponin and their combinations on the feed, as defaunation agent in the dry matter and organic matter digestibility and ADF, NDF degradability. The study used an experimental method with a completely randomized design. The treatments were T0 : feed without supplementation; T1: feed supplementation with 1,2% saponin; T2 : feed with supplemetation combined of 0,5% tannin and 0,9% saponin; T3 : feed with supplementation combined of 1,0% tannin and 0,6% saponin; T4 : feed with supplementation combined of 1,5% tannin and 0,3% saponin and T5 : feed with supplementation with 2% tannins. The result showed that DMD and OMD increased with treatment added combination of tannin and saponin. The best result for DMD and OMD in combination of 1,5% tannin and 0,3% saponin. Degradability of ADF and NDF was decreased on the supplemented feed. The addition of a combination of tannins and saponins in the feed at dose of 1% tannin and 0.6% saponin showed the best result that increased of DMD and OMD and give good value on NDF and ADF degradability
Penyusunan Faktor Koreksi Produksi Susu Sapi Perah
Get PDF(Creating milk production correction factors of dairy cattle)ABSTRACT. The aim of the research was to obtain the correction factors of non-genetic effects that have influence on milk production of dairy cows. The research used a survey method on milk records of dairy cows kept in Dairy Cattle Breeding Center (BBPTU) of Baturraden. The data taken was only those relevant with the research objective. The data examined were as many as 324 production records of 108 dairy cows which had completed first three lactation, originated from 36 sires. Non-genetic factors studied were season, lactation period, number of days in milk of a lactation and age at birth. The effects of non-genetic factors were estimated through Stepwise multiple regression method. Effect of the number of days in milk of a lactation was highly significant (P 0.01), age at birth was significant (P 0.05), and season and the lactation period were not significant (P0.05) on milk production of dairy cows. Variables that have effect on milk production were then assigned the correction factors. Correction factors were derived from the least square mean (LSM) of the actual milk production. The correction factors were obtained by comparing the base LSM to the created LSM values on particular classes. The corrected milk production was obtained by multiplying the corresponding correction factor obtained with the actual milk production. Based on the study, the local correction factors lower the milk production variability of dairy cows