INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh penambahan minyak nabati, yang meliputi minyak kelapa, minyak biji bunga matahari, dan minyak kelapa sawit terhadap produksi metan, jumlah protozoa, kadar NH 3 , aktivitas carboximethyl cellulase (CMC-ase), dan kadar protein mikrobia pada fermentasi rumput raja dan bekatul oleh mikrobia rumen secara in vitro. Penelitian ini terdiri dari 2 macam perlakuan, yaitu melihat efek minyak kelapa, minyak biji bunga matahari, dan minyak kelapa sawit dan level penambahan minyak yaitu 0%, 2,5%, 5,0%, dan 7,5%. Setiap perlakuan terdiri dari 3 ulangan. Fermentasi dilakukan menggunakan Hohenheim gas test (HGT) pada suhu 39°C selama 72 jam. Pada akhir fermentasi dilakukan koleksi gas metan, pengamatan produksi gas, jumlah protozoa, kadar NH 3 , aktivitas carboximethyl cellulase (CMC-ase), kadar protein mikrobia, dan nilai pH. Data yang diperoleh dianalisis variansi pola faktorial (3x4) dilanjutkan dengan uji Duncan's New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa rerata jumlah protozoa mengalami penurunan (P<0,05) sebesar 9,8%, 20,85%, dan 23,95% dan diikuti dengan penurunan rerata produksi metan (P<0,01) sebesar 11,11%, 15,79%, dan 18,51% pada penambahan minyak sebanyak 2,5%, 5,0%, dan 7,5% dibandingkan dengan kontrol, tetapi tidak berpengaruh terhadap kadar NH 3 , aktivitas carboximethyl cellulase (CMC-ase), dan kadar protein mikrobia. Dari hasil penelitian dapat diambil kesimpulan penambahan minyak kelapa paling besar pengaruhnya terhadap penurunan produksi metan melalui inhibisi protozoa dan penambahan minyak hingga level 5,0% mampu menurunkan produksi metan sebesar 15,80%.

Black garlic is processed garlic under high temperature (65-90 °C) and humidity (60-80%) during a period (Kimura et al., 2017;Lu et al., 2017). Black garlic has a brown color, less flavor, and high antioxidant properties. Total phenolic of black garlic increases 4-10 fold compared to fresh garlic. Total polyphenol, flavonoid, and antioxidant activity were 58.33 mg GAE/g, 15.37 mg RE/g, and 74.48%, respectively (Choi et al., 2014). Not only as antioxidant agents, black garlic also act as antimicrobials (Altuntas & Korukluoglu, 2019). Black garlic contain phenolic compound, β-carbolines alkaloids (Cao et al., 2007), melanoidins (Wang et al., 2011), organic acids and organic sulfur compound (Yin & Cheng, 2003;Lin et al., 2019). According to Arslaner (2020) organic sulfur compound decrease the yeast-mould compared to the control. This study aimed to determine the antioxidant effect of black garlic powder as a source of natural antioxidants on the physical quality, chemical quality, antioxidant activity, TPC, and sensory quality, of duck nuggets during storage.

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The experiment was aimed to study the composition of unsaturated fa y acid, fermentation parameter and microbial activity in the rumen-buff er mixture when protected CPO with casein and formaldehyde was incubated in the in vitro fermentation. CPO and milk powder (1:2) were mixed, added technical formaldehyde 0%, 1%, 2%, and 3% by weight of blend, mixed again to form CCPO. The amount of 0% (0 mg), 1.5% (4.5 mg), 3% (9 mg), 4.5% (13.5 mg) and 6% (18 mg) CCPO was inserted into fermenter bo les containing napier grass and rice bran (60:40), was tested in vitro. The data were analyzed by completely randomized design with factorial pa ern 4 x 5 (level of formaldehyde as factor A and level of CPO as factor B). The diff erent of treatments were tested by Duncan's new multiple range test. Result shows that the increase of formaldehyde level could increase unsaturated fa y acids content, CMC-ase activity, microbial protein and number of protozoa, but decreased NH 3 , VFA, and pH of rumen fl uid. The increase of CPO level also increased fa y acid composition and microbial protein, but decreased NH 3 , VFA, and pH, CMC-ase activity and number of protozoa in rumen fl uid. It can be concluded that encapsulated CPO with formaldehyde increased unsaturated fa y acid composition and microbial activity, but decreased fermentation parameters.

This research aims to evaluate the quality of goat feces liquid biofertilizer with chicken excreta addition by aerobic and anaerobic fermentation. The data obtained from the research were statistically analyzed with Completely Randomized Design (CRD) Factorial Pattern with two factors. The first factor was addition level of the chicken excreta (0, 10, 20, and 30%) and the other factor was fermentation treatment (aerobic and anaerobic) condition with 3 replications for each treatment. Fermentation was conducted for 14 days. The observed parameters consisted of the chemical parameter (organic-C, N, P, and K) and the physical parameter (pH, temperature, and the odor). The addition of various level of chicken excreta and fermentation treatments in the process of producing goat feces liquid biofertilizer indicate significantly effect to increase the organic-C, total-N, NH4, P, K, compare with 5 and 10% liquid fertilizer treatment. The best quality of liquid biofertilizer produced by combining aerobic fermentation and the addition of 30% chicken excreta. Generally, chicken excreta able to increase the nitrogen and mineral content, and putting together with aerobic fermentation system of chicken excreta maximum to 30% can avoid overproduction of unpleasant odor.