Animal husbandry development has an important role in the effort to meet the needs of animal protein in the community. Digestion of feed substances is one of the benchmarks in determining the quality of feed ingredients, in addition to their chemical composition. To study digestibility and fermentation in the digestive tract, a very successful and widely used method is the In-vitro technique. Turmeric (Curcuma domestica) is a plant that pledged as phytobiotic feed additive group at poultry. Indigofera zollingeriana is a legume plant that has the potential as a feed ingredient for protein sources with high protein content along with relatively low fibre content and a high digestibility rate. This plant is very good as a source of forage feed in poultry. The design used in this study was a completely randomized design (CRD) with 4 treatments and 5 replications. The composition of the research treatment was as follows: without TPDI and turmeric flour (P0), substituting 6% soybean meal protein with 10% TPDI and 2.5% turmeric flour (P1), substituting 9% soybean meal protein with 15% TPDI and 2, 5% turmeric flour (P2), 12% substitution of soybean meal protein with 20% TPDI and 2.5% turmeric flour (P3). Changes observed were dry matter digestibility and protein digestibility. The results showed that the substitution of soybean meal protein with Indigofera zollingeriana shoot flour at different levels and the addition of turmeric significantly affected dry matter digestibility and protein digestibility (p<0.05). The average digestibility of dry matter P1 gave a significantly lower difference with P2 and P3 (p<0.05) and in P3 protein digestibility the difference was significantly lower with P0 and P1 (p<0.05). This study concludes that the administration of Indigofera zollingeriana at the level of 10% and 2.5% turmeric was able to improve dry matter digestibility by 84.96% and protein digestibility by 35.99%.

The aim of this study was to evaluate the effect of ozone exposure to the physicochemical and microbial activity in dairy milk. The research material was fresh milk from dairy cows and ozone was produced by commercial ozone generator brand HANACO, production capacity up to 0.702 mg/min at 24-27ºC with oxygen source coming from ambient air in the nature. The experiment used ozone treatments for 0, 10, 20, and 30 min with variable of analysis such as density, protein, fat, electrical resistance, total plate count, and malondialdehyde which was analyzed using One Way Annova. The results showed that ozone treatment had no significant effect on the density, protein and fat in dairy milk, but had significant (P<0.05) effect on the electrical resistance, total plate count, and production of malondialdehyde. Electrical resistance and malondialdehyde were increased, while total plate count was decreased over time with the ozone exposure. Ozonation is possible to reducing yield loss on milk production that is caused by microbial activity without changing the physicochemical properties of dairy milk.

ABSTRAKCurd adalah endapan massa berwarna putih berupa bahan padatan susu (kaya protein kasein) yang diperoleh dengan cara menambahkan asam atau enzim ke dalam susu. Penambahan curd dalam pembuatan snack diharapkan dapat meningkatkan gizi produk yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh perbedaan konsentrasi curd WHUKDGDS NDUDNWHULVWLN ¿VLNR NLPLD HYDOXDVL VHQVRUL dan mikrostruktur snack susu yang digoreng secara deep fat frying pada tekanan atmosfer (70 cmHg). Imbangan persentase curd : FDPSXUDQ WHSXQJ \DLWX GDQ 9DULDEHO \DQJ GLXML PHOLSXWL NDUDNWHULVWLN ¿VLNR NLPLD GDQ evaluasi sensori yang dianalisis menggunakan rancangan acak lengkap dengan 3 ulangan, sedangkan mikrostruktur dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan curd PHPEHULNDQ SHQJDUXK Q\DWD 3 WHUKDGDS NDUDNWHULVWLN ¿VLNR kimia dan evaluasi sensori snack susu yang dihasilkan. Mikrostruktur snack susu yang digoreng pada tekanan atmosfer menunjukkan SUR¿O JHODWLQLVDVL SDWL \DQJ EHOXP VHPSXUQD GHQJDQ URQJJD XGDUD \DQJ WLGDN PHUDWDGL GDODP SURGXN Snack susu dengan imbangan curd FDPSXUDQ WHSXQJ VHEHVDU PHPSXQ\DL NXDOLWDV WHUEDLN GLWLQMDX GDUL NDUDNWHULVWLN ¿VLNR NLPLD HYDOXDVL VHQVRUL GDQ PLNURVWUXNWXUQ\D GHQJDQ UDWDUDWD NDUDNWHULVWLN ¿VLN NHUHQ\DKDQ 1P2 , daya kembang 106,03%, kadar air 7,88%), karakteristik kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 -9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,81 dan oily after taste 6,10.Kata kunci: Karakteristik, Snack susu, Curd. ABSTRACT 'RGLN 6XSUDSWR 1XUOL\DQL DQG