ABSTRAKTujuan penelitian ini adalah untuk mengetahui cemaran baku mutu air limbah Rumah Potong Hewan (RPH) Sapi dan Ayam di Kota Mataram. Semua hasil melebihi baku mutu kecuali nilai pH. Kandungan ALT rerata air limbah RPH sapi 284004 x 10 4 koloni/ml dan mengandung mikroba jenis E.coli dan Salmonella. Sedangkan air limbah RPH ayam ALT rerata 101596 x 10 5 koloni/ml dan mengandung kuman jenis E. coli, Pseudomonas aeruginosa dan Klebsiella pneumoniae. Tingginya kandungan BOD, COD, TSS, ammonia, pH, minyak dan lemak maupun cemaran mikroba diduga disebabkan tidak difungsikannya Instalasi Pengolahan Limbah (IPAL) pada RPH sapi dan tidak optimalnya fungsi IPAL di RPH ayam. ABSTRACTThe purpose of this study was to determine the contamination of waste water quality standard and microbiologic contamination ofcattle and chicken slaughterhousein Mataram city. TPC average content of waste water of cattle slaughterhouse was 284004 x 10 4 colonies/ ml, and contained microbial species of E. coli and Salmonella. However, the TPC avarange of wastewater of chicken slaughterhouse accounted for 101596 x 10 5 colonies/ml and contained microbial species of E. coli, Pseudomonas aeruginosa and Klebsiella pneumoniae. High content of BOD, COD, TSS, ammonia, pH, oil and fats as well as microbial contamination may relate to disfunctionality of Waste Water Treatment Installation (IPAL) in cattle slaughterhouse and too less optimum function of the IPAL in chicken slaughterhouse.
Poultry production performance is reflected by body weight gain, ration conversion and carcass percentage. This study was conducted with the aim of knowing the optimum level of use of fermented pineapple peel in the ration on production performance and carcass percentage of male Peking ducks. The research material was male Peking duck aged 3 weeks with initial body weight of 343.90 ñ 0.90 g. 240 male Peking ducks were placed randomly in battery cages based on a Completely Randomized Design with 6 treatments and 5 replications, namely P0=ration without fermented pineapple peel (FPP); P1=the ration contains 5% FPP; P2=ration contains 10% FPP; P3=the ration contains 15% FPP; P4= ration contains 20% FPP and P5=the ration contains 25% FPP.àBased on One way ANOVA analysis and Duncan's test, it was found that the use of fermented pineapple peel 10% significantly (P<0.05) increased the final body weight (1.693g/head), body weight gain (1.350 g/head), and carcass percentage (55.25%). From the results of the study, it can be concluded that the optimum level of use of fermented pineapple peel with yeast culture on body weight gain, slaughter weight, carcass weight and carcass percentage, respectively: 8.80%; 8.40%; 7.25% and 9.50%.
Objective: The study was conducted to determine the marbling score, fat and meat color, choles¬terol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and physical–chemical con¬tent of male Bali beef fed fermented pineapple peel. Materials and Methods: Twelve heads of male Bali cattle with an initial weight of 168.46 ± 11.95 kg were put into individual cages at random based on a completely randomized design with three treatments and four heads of Bali cattle as replicates, namely T0 = NG + (39% MC + 61% RB + 0% fermented pineapple peel); T1 = NG + (10% MC + 70% RB + 20% fermented pineapple peel with yeast culture); and T2 = NG + (15% MG + 65% RB + 20% pineapple peel fermented by lactic acid bacteria). The sample of Bali cattle meat used in testing the research variables was the LD muscle, with as many as 24 samples for each treatment. The data were analyzed based on the analysis of variance using the Statistical Product and Service Solutions software program, following Duncan’s test with 5% confidence. Results: The results showed that the treatment T2 could increase the marbling quality of the meat from 2.58% to 4.00%. The cholesterol content (80 mg/100 gm), HDL (60 mg/100 gm), LDL (10 mg/100 gm), water-holding capacity (36.10%), cooking loss (29.16%), tenderness/shear force (4.08 kg/cm2), crude protein (22.99%), crude fat (4.23%), and meat collagen (1.65%) were determined. Conclusions: Adding 20% of fermented pineapple peel by lactic acid bacteria to the ration can improve the quality of marbling, produce cholesterol, and the physical–chemical value of meat that meets the Indonesian National Standard.
were grouped into 3 age categories, namely: 1) < 6 weeks or young chickens (fryer/broiler), 2) 6-12 weeks or mature chickens (roaster), and 3) > 12 weeks or old chickens (stew). Based on carcass weight, it is divided into 3 (three) sizes, namely: 1) <1.0 kg or small size, 2) 1.0 kg-1.3 kg or medium size, and 3) >1.3 kg or large size.Carcass characteristics and broiler meat production are influenced by several factors, namely genetic factors (Soeparno, 2015); feed quality (Suryanah and Anggraini,
The study was aimed to determine the effect of tapioca flour addition atvarious levels on the quality of chicken sausage. The research was design based on a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment of tapioca flour addition level were: 0%, 10%, 20% and 30%. Data ofsausage quality were analyzed using Analysis of Variance and continued with Duncan's Multiple Range Test. The results showed that the addition of tapioca flour in the process of chicken sausage making were significantly affect (P <0.05) moisture and protein content, while the fat and ash content were not significantly effected (P> 0.05) by the treatment. The addition of 10% tapioca flour obtained the highest nutritional value of protein (17.67 ± 0.93) % as compared to the other levels.
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