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Kinetika Produksi Gas, Kecernaan Bahan Organik dan Produksi Gas Metana in Vitro pada Hay dan Jerami yang Disuplementasi Hijauan Mengandung Tanin
Get PDFThis research was aimed to evaluate supplementation of tannin-containing forages, namely Rhus typhina and Salix alba into hay and straw diets on rumen fermentation parameters in vitro, especially on methane production. Supplementation was applied at 30% dry matter replacement from hay and straw diets. Treatments consisted of: H (hay), J (straw), RT (R. typhina), SA (S. alba), H:RT (hay:R. typhina, 70:30), H:SA (hay:S. alba, 70:30), J:RT (straw:R. typhina, 70:30), and J:SA (straw:S. alba, 70:30). Incubation was applied using Hohenheim gas production method for 24 hours. Variables measured after incubation were cumulative and kinetics of gas production, methane emission and organic matter digestibility. The results showed that supplementation of R. typhina and S. alba decreased (P < 0.05) percentage of methane production by 11.2% and 4.3% when added to hay, respectively; while it decreased (P < 0,05) percentage methane production by 15.8% and 6.1% when added to straw, respectively. Additionally, supplementation of these tannin-containing forages significantly increased (P < 0.05) organic matter digestibility of hay and straw. It was concluded that supplementation of tannin-containing forages could strategically be used to decrease methane emission from rumen fermentation in vitro, and at the same time increase the quality of basal diets. Key words: gas production, digestibility, tannin, methane, forag
Pertumbuhan Optimum Penicillium spp. dan Cunninghamella spp. yang Diisolasi dari Pakan dan Efek Toksiknya pada Mencit (Mus musculus)
Get PDFFungi are a major microorganism present in the feedstuffs that able to reduce nutritive value and produce toxin that harmful for animal. Penicillium spp. and Cunninghamella spp. were dominant present in the feedstuffs in tropical regions. The objectives of this study were to find out the optimum pH and temperature of Penicillium spp. and Cunninghamella spp. on agar media and to find out the effect of feeding diet containing corn contaminated with the fungi at level of 0%, 50% and 100% on the performance and relative organ weight of 45 mice (Mus musculus). Cunninghamella spp. grew at pH range of 3-9, and Penicillium spp. at pH range of 3-7. The temperature for the optimum growth of both fungi was on room temperature (28±2 oC). Feed consumption and daily gain (ADG) of mice were not significantly affected by content of corn contaminated with Cunninghamella spp. Conversely, corn contaminated with Penicillium spp. significantly (P < 0.05) reduced feed consumption and ADG of mice. Treatments had no effect on liver and hearth relative weight, but significantly influenced relative weight of kidney and lymph. Lymph relative weight of mice fed ration containing Penicillium-contaminated corn was lower (P < 0.05) than that of control. Mice treated with contaminated corn from both fungi at the level 100% also significantly (P < 0.05) had higher kidney relative weight than that of control. It was concluded that the toxic effect of Penicillium spp. was higher than that of Cunninghamella spp. Key words: fungi, feedstuffs, growth, toxin, mic
Substitusi Rumput Lapangan dengan Kulit Buah Coklat Amoniasi dalam Ransum Domba Lokal
Get PDFAn experiment was aimed to evaluate the effect of substitution of native grass with ammoniated cocoa pod on digestibility and live weight gain of sheep. Three treatments were arranged in a randomized block design consisting of five replicates. The total of 15 head of 8-14 months old lokal sheeps with initial live weight 9-12 kg were used. The treatments were A= 50% native grass and 50% concentrate, B= 25% native grass+ 25% ammoniated cocoa pod + 50% concentrate C= 50% ammoniated cocoa pod + 50% concentrate. The results indicated that substitution of native grass with ammoniated cocoa pod did not significantly influence feed intake, digestibility, live weight gain and diet efficiency. It was indicated that ammoniated cocoa pod can be used to replace the native grass in sheep diet. Key words: cocoa pod, ammoniated, sheep, gai
Isolasi dan Karakterisasi Enzim Karbohidrase Cairan Rumen Sapi Asal Rumah Potong Hewan
Get PDFThe aims of this experiment were to identify carbohydrases in rumen liquor of cattle, and to determine optimum temperature and pH of enzymes, as well as to evaluate the effect of metal ions and chemical substances on enzymes activity. Optimum precipitation of the enzymes from local and imported cattle was reached at the concentration of 60% and 70% of ammonium sulphate, respectively. The enzymes (xylanase, mannanase, and amylase) had optimum temperature in the range of 50-60 °C, except for cellulase from imported cattle which had optimum temperature at 39 oC, optimum pH of the enzymes were 6-7 except for cellulase was at pH 4. The enzymes mostly needed methal ions as activators. EDTA and β-mercaptoethanol inhibited activity of cellulase from rumen liquor of local cattle, while enzymes from rumen liquor of imported cattle EDTA inhibited xylanase activity and β-mercaptoethanol inhibited mannanase and amylase activity. Activity of cellulase in rumen liquor of local cattle was higher than those of imported cattle. It is concluded that rumen liquor of imported and local cattles from abbatoir contained cellulase, xylanase, mannase and amylase that most of them had optimum temperature and pH at 50-60 oC and 6-7, respectively, and they needed methal ions as activators. Key words: cattle, rumen liquor, abattoir, enzymes, characterizatio
Desain Sistem Pakar untuk Kontrol Kualitas Pakan
Get PDFThe objective of feed production process is to generate high quality of feed with parameters, such as good physical, nutrition characteristics, continuous, palatability and safety. It is needed to support the optimum performance of production process. The general objective of this research was to study quality control system and application of quality management in feed production industry. The objective in this research was to design an expert system for feed quality control based on basic knowledge through knowledge acquisition. Model was designed through two steps, i.e. (1) preparation, and (2) development. System development consisted of (a) basic knowledge development in knowledge acquisition, knowledge conceptualization, and knowledge representation, (b) development of inference mechanism, (c) coding, and (d) verification. The Expert System showed that if data out of control, then process was on uncontrollable condition. The Expert System would interpret the causes and recommend the solution that should be done by supervisors/operators. Key words : expert system, feed, quality, proces
Pengaruh Level Protein, Vitamin A dan Vitamin E terhadap Pertambahan Bobot Badan dan Beberapa Fungsi Reproduksi Tikus Putih (Rattus norvegicus)
No full textProtein has the role in the development of physiological structure and body immunity system. Reproductive hormones, gametogenesis and fetus development are very much affected by the content of protein, vitamin A and E. Vitamin A is known to have a role in the integrity of epithel tissue, thus it has a great effect on the process of gametogenesis and embryogenesis. Vitamin E is recognized as an anti-sterility vitamin because of its important role as an intercellular antioxidant, in absorbing and storing vitamin A. This research was intended to determine the effect of protein content (15%, 18% and 21%), vitamin A (2000 IU/kg of feed), and vitamin E (30 mg/kg of feed) on body weight and some characteristics of reproduction of white mice (Rattus novergicus). The reproduction characteristics observed on female were the litter size and their body weight at birth, whereas those on male were fertility and morphology of spermatozoa. The research results showed that there were some effects of protein, vitamin A and E on increased body weight of female. The best result with a significant change (
Program Pemberian Makanan Berdasarkan Kebutuhan Protein dan Energi pada Setiap Fase Pertumbuhan Ayam Poncin
Get PDFAn experiment was conducted to study the effect of feeding program to Poncin chicken (crossbred Arab chicken and Kedu Chicken) based on energy and protein requirement on growing period 1-4, 4-8 and 8-12 weeks. One week age sixty chickens were used in this experiment. This experiment consisted of three treatments based on the age of the chicken, P1= 1-8; 8-12 weeks old was used R1 ( ME 2800 kcal/kg, CP 20 ); R3 (ME 2400 kcal/kg, CP 16% ); P2 = 1-4, 4-8, 8-12 weeks old was used R1, R2(2600 kcal/kg, CP 18% ) and R3 ; P3= 1-4, 4-8, 8-12 weeks old was used R1, R3, R4 (ME 2400 kcal/kg, CP 14%). Completely randomized design was used in this experiment. Data were analysed by varian. The results indicated that P1 feeding program was the best for body weight gain (888.46 vs 812.62; 736.93 gram/bird) and low of feed conversion ratio (3.92 vs 4.02; 4.53) compared to P2 and P3 programs. Abdominal fat percentage was the lowest by P3 feeding program compared to P1 and P2 programs (0.22% vs 0.72%; 0.55%). Key words : feeding program, protein and energy requirement, growing period, Poncin Chicke
Dadih Susu Sapi Hasil Fermentasi Berbagai Starter Bakteri Probiotik yang Disimpan pada Suhu Rendah: II. Karakteristik Fisik, Organoleptik dan Mikrobiologi
No full textThis research was conducted to investigate physical, organoleptical and microbiological characteristics of dadih from cow milk fermented with different combinations of probiotic starter bacteria and stored at low temperature. The concentration of starter used to make dadih was 3% with equal comparison between starters. The combinations of probiotic starter bacteria were (L. plantarum (A1), L. plantarum + L. acidophilus (A2), L. plantarum + B. bifidum (A3) and L. plantarum + L. acidophilus + B. bifidum (A4)) and stored at low temperatures (refrigerator) for 0, 7 and 14 days. The observed variables were viscosity, total lactic acid bacteria, total Bifidobacterium bifidum and organoleptic properties (color, aroma, taste and firmness). The result showed that combinations of probiotic starter bacteria did not affect significantly (P > 0.05) viscosity and total Bificobacterium bifidum of dadih at H-0 (before storage), but affect significantly (P < 0.05) total lactic acid bacteria. The characteristics of dadih during 14 days of storage in low temperature showed that combinations of starter did not significantly affect viscosity but storage time affect significantly (P < 0.05). Total Bificobacterium bifidum was not affected significantly by either starter combination or storage time.Total lactic acid bacteria was significantly affected (P < 0.05) by storage time and very significantly affected (P < 0.01) by starter combinations. A4 starter combination (L. plantarum + L. acidophilus + B. bifidum) has the most preference modus value for firmness, color, flavor and aroma according to panelist test result. Among those four organoleptic parameters, only aroma was affected significantly by starter combination. Key words: dadih, cow milk, probiotic, lactic acid bacteria, characteristi
Sifat Fisik Daging Sapi Dark Firm Dry (DFD) Hasil Fermentasi Bakteri Asam Laktat Lactobacillus plantarum
Get PDFA dark firm dry beef (DFD) can be produced in meat from animal with a degree of stress susceptibility. This type of meat is very sticky in texture and not palatable. The aim of the research was to study physical properties of DFD beef fermented by Lactobacillus plantarum combined with cold smoking. The experiment used a randomized block design. DFD beef samples were collected from beef abatoar with pH value of 6.5 - 6.8. The samples were divided into two groups; fermented by Lactobacillus plantarum and fermented naturally (control) for five days fermentation. Fermentation process was combined with cold smoking. The result showed that the pH value, tenderness and color of both groups were significantly influenced by the treatment, but the water holding capacity was not different. DFD beef fermented by Lactobacillus plantarum was more tender, lighter color and had longer sarcomere than control. Sensory analysis showed that color and tenderness of DFD beef fermented by Lactobacillus plantarum were better than control. Key words : dark firm dry beef, fermentation, Lactobacillus plantarum, color, tendernes
Pendugaan Nilai Heritabilitas Bobot Lahir dan Bobot Sapih Domba Garut Tipe Laga
Get PDFThe objective of this study was to estimate heritability of birth and weaning weights of the fighting type of Garut sheep. The data of birth and weaning weight of 175 SR (Super lambs, i.e. cross between fighting type Garut rams and selected Garut ewes) and 61 SB (Sukabumi lambs, i.e. cross between fighting type Garut rams and Sukabumi ewes) were used. The data were collected from March 2001 to August 2002. The results showed that the means of all traits of SR sheep group were larger (P < 0.01) than those of SB sheep group. Estimated heritability of birth weight and weaning weight of SR sheep were 0.67 ± 0.19 and 0.95 ± 0.16 respectively. Estimated heritability value of birth and weaning weight of SB sheep were 0.53 ± 0.33 and 0.57 ± 0.37 respectively. The heritability of birth and weaning weight were considered as high which means that the selection programme will be more effective and efficient in improving the genetic merits. Key words : heritability, birth and weaning weight, fighting type Garut shee