Parboiled rice product has been widely produced by industry in the developing countries. The increasing of parboiled rice product will consequently increased rice bran waste. Therefore, the objective of the study was to analyze the effect of parboiling processes on nutritional value of rice bran and evaluate nutritional value of parboiled rice bran in the rumen fermentation using in vitro digestibility method. The experiment was arranged in completely randomized factorial design with 2 factors and 3 replications. The first factor is types of rice bran from different rice plant variety consisted of LIPI GO1, LIPI GO2, LIPI GO4, and Sintanur. The second factor is soaking time consist of 0 minute (control), 30 minutes and 60 minutes. Data were analyzed by using ANOVA and significant effects of each treatment were further analyzed by using the least significant difference by Duncan multiple range test (P<0.05). Kinetic parameters of Ørskov’s equation were obtained by non-linear regression procedure. Results showed that the quality of parboiled rice bran was significantly affected by the parboiling process such as soaking periods and rice variety. Chemical composition, rumen gas production, and digestibility of rice bran differ depends on rice variety. Soaking for 30 minutes and 60 minutes decreased organic matter, crude protein, and increased crude fiber (P<0.05). Moreover, soaking rice grain for 60 minutes increased crude fat. The longer of soaking periods decreased of total gas, potential gas production, gas production rate and total organic matter digestibility (P<0.05).

Diallel method was use to study quantitative characters of rice. The output of the analysis will provide genetic information to select further generation. The results were Grain Protein Content (GPC) and filled grain characters in rice determined by epistatic gene effect. Over dominant had been show in day of harvest while that in plant height was partially dominant, and in panicles length were partially dominant and close to complete dominant.

Solid waste generated by parboiled rice industry are rice bran, rice husk and broken rice. Broken rice can be used for cattle feed as energy source. The aim of this study was to evaluate the effects of parboiling process on the in vitro rumen fermentation. The experiment was arranged in a completely randomized block design with 2 rice varieties (LIPI Go 1 and Sintanur) as blocks, 2 different soaking periods (30 and 60 minutes) as treatments and 3 replications. Parboiling treatment was significantly (P<0.05) increased crude protein, organic matter, and crude fiber, but decreased ether extract and solubility. LIPI Go 1 produced higher (P<0.05) gas (11.18%), but lower (P<0.05) gas production rate (52.38%) and methane (10.27%). Soaking rice grain for 30 and 60 minutes decreased rumen dry matter digestibility by 6.13% and 8.90% and increased post rumen dry matter digestibility by 10.41% and 10.43%, respectively. Moreover, 3.55% and 6.84% from total samples of parboiled rice treated by 30 minutes and 60 minutes soaking periods were digested in the ileum. As ruminant feed, parboiled rice decreased methane and digestibility in rumen, and increased the digestibility in post rumen and ileum.

No abstract

Tingginya keragaman Syzygium, khususnya jambu air disebabkan oleh penyerbukan silang, baik yang terjadi secara alami maupun akibat perbuatan manusia. Ketersediaan informasi keragaman jambu air koleksi Kebun Plasma Nutfah (KPN) Tanaman Cibinong sampai saat ini belum ada dan belum pernah dilakukan. Tujuan penelitian ini ialah mempelajari keragaman morfologi dan genetik tanaman jambu air koleksi KPN Cibinong. Lima jambu air koleksi KPN diamati keragaman morfologinya dan tujuh jambu air koleksi KPN diamati genetiknya. Analisis morfologi dilakukan dengan pengamatan pada karakter daun dan bunga, sedangkan analisis genetik menggunakan primer Random Amplified Polymorphic DNA (RAPD). Data diolah menggunakan perangkat lunak SPSS, XLSTAT, NTSYS-pc versi 2.2 dan Power Marker. Hasil pengamatan morfologi pada lima jambu air diperoleh tiga kelompok yaitu Cincalo merah, Semarang merah, Semarang hijau (I), Jambu air lokal (II) dan Sigondrong (III). Berdasarkan analisis komponen utama, warna batang dekat daun, susunan tulang daun dan warna pangkal tangkai sari menjadi karakter yang paling berkontribusi dalam keragaman. Sementara hasil analisis genetik pada tujuh jambu air menggunakan 14 primer RAPD dibagi menjadi 3 kelompok yaitu Citra (I), Jambu air lokal (II), Semarang hijau, Merah delima, Sigondrong, Semarang merah dan Cincalo merah (III). Rerata jumlah pita sebanyak 5,79 dan rerata polimorfis pita 4,36 dengan rerata persentase polimorfisme sebesar 72,76%. Empat primer RAPD yaitu OPA-5, OPA-9, OPA-17 dan OPA-18 memberikan nilai Polymorphic Information Content (PIC) yang tinggi sebesar 0,7. Analisis morfologi dan genetik dalam penelitian ini diharapkan dapat menjadi dasar dalam perakitan varietas unggul dan konservasi tanaman jambu air di KPN Cibinong.