The study was aimed to assess protein-energy synchronization (PES) index of the tropical legumes as feed for ruminants. The research was carried out experimentally in two stages. The first stage was measured the nutritional value of legumes using the proximate method. All types of legumes had been dried (at 60 0 C for 3 days) and grinded. The second stage is to calculate the PES index based on the average degradation of g protein and Kg of organic matter (OM) per hour for each legume. Protein degradation and OM were measured at 2, 4, 6, 8, 12, 24, 48, and 72 hours of observation. The results of the degradation observations at each hour were analyzed by linear regression to obtain the average degradation per hour, then the results were included in the calculation formula of the PES index. The PES index of each legume was discussed descriptively. The analysis showed that legume is a source of fiber with an average crude fiber of 18% and a high protein content of 23.23%. Based on the calculation of the PES index Leucaena leucocephala (0.34) and Calliandra calothyrsus (0.31) are at a low level, while Indigofera (0.48), Sesbania grandiflora (0.42), and Gliricidia sepium (0.47) are at the medium level. This difference was caused by differences in the rate of degradation of protein and organic matter of each legume, besides the presence of antinutrients greatly affected the resulting PES index. The research concluded that the tropical legumes in ruminant feed has the PES indexes at low to medium levels.

<p class="abstrak3"><span lang="IN">The study </span><span>was </span><span lang="IN">aimed to examine effect of protecting soybean meal using mahogany leaf extract on rumen fermentation products in vitro. The material used was cow rumen fluid, basal ration consisting of concentrate and elephant grass with a ratio of 60:40%, and mahogany leaves. The research was carried out in three stages: mahogany extraction, protein protection using mahogany extract, and in vitro stages. The test was conducted in vitro </span><span>based on</span><span lang="IN"> a completely randomized design (CRD). The treatments consisted of 4 kinds of soybean meal protection with 0% tannin concentration (</span><span>T</span><span lang="IN">0); 1.5% (</span><span>T</span><span lang="IN">1); 3% (</span><span>T</span><span lang="IN">2); and 4.5% (</span><span>T</span><span lang="IN">3). </span><span>D</span><span lang="IN">ata obtained were analyzed by analysis of variance and tested using orthogonal polynomials. </span><span>R</span><span lang="IN">esults showed that  addition of protected soybean meal with mahogany leaf extract had a cubic</span><span>al</span><span lang="IN"> effect on partial VFA, methane gas and post-rumen dissolved protein, a quadratic effect on protozoa, and a linear effect</span><span>on </span><span lang="IN">N-NH₃, SPM, and RUDP. Giving extra mahogany leaves at a level of 1.5% produced a fermented product that was not different from the control while giving a level of 3% got the highest fermentation product. Giving mahogany leaf extract at a level of 4.5% resulted in the highest SPM, and RUDP but there was a decrease in soluble protein, which indicated the occurrence of overprotection. The addition of 3% mahogany leaf extract effectively increased rumen fermentation products, RUDP, and soluble protein without disturbing the activity of rumen bacteria.</span></p>

Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi konsentrat dengan daun Gamal (Gliricidia sepium) terhadap kecernaan bahan kering dan kecernaan bahan organic secara in vitro dengan pakan basal jerami padi dengan rasio konsentrat dan jerami padi 60:40%. Materi yang digunakan dalam percobaan in vitro adalah cairan rumen berasal dari tiga sapi potong di Rumah Potong Hewan Bantarwuni yang pakan basalnya jerami padi, Kecamatan Kembaran, Kabupaten Banyumas. Daun Gamal berumur satu tahun dan dipanen umur 60 hari berasal dari Kebumen, jerami padi varietas Umbul-umbul dan konsentrat. Perlakuan terdiri dari T0: hijauan 40%+konsentrat 60%, T1: hijauan 40%+konsentrat 40%+ daun Gamal 20%, T2: hijauan 40%+konsentrat 20%+ daun Gamal 40%, T3: hijauan 40%+ daun Gamal 60%.  Pengujian dilakukan secara in vitro mengunakan rancangan acak lengkap. Variabel terikat yang diukur adalah kecernaan bahan kering dan kecernaan bahan organik. Hasil penelitian menunjukan bahwa meningkatnya daun Gamal menggantikan konsentrat pada ransum sapi potong dapat meningkatkan (P< 0,05) kecernaan bahan kering dan kecernaan bahan organik.  Rata-rata kecernaan bahan kering T0 (72,26%) T1 (79,03%) T2 (85,88%) T3 (86,43%) dan kecernaan bahan organik T0 (80,49%) T1 (85,30%) T2 (87,21%) T3 (94,51%). Hasil uji lanjut Dunnet menunjukan perlakuan T3 merupakan hasil terbaik, maka dapat disimpulkan bahwa daun Gamal dapat menggantikan penggunaan konsentrat sebesar 60%.

Tujuan penelitian adalah untuk memberikan gambaran potensi percepatan kerusakan susu yang dipalsukan dengan air berdasarkan angka mikroba dan total keasaman. Penelitian dilakukan secara eksperimental dengan materi utama yaitu susu sapi yang diambil segera setelah pemerahan. Rancangan acak lengkap (RAL) faktorial diterapkan dengan faktor A adalah 3 jenis susu (susu tidak dipalsukan (TD), susu dipalsukan dengan air sekitar kandang (DAK), dan susu dipalsukan dengan air rumah (DAR)). Faktor B adalah 6 selang waktu pengamatan (0, 4, 8, 12, 16, dan 20 jam). Penelitian dilakukan dengan 18 kombinasi perlakuan dan masing-masing perlakuan diulang sebanyak 3 kali sehingga terdapat 54 unit percobaan. Peubah Total Plate Count (TPC), pH, serta Soxhlet Henkel (SH) dianalisis variansi dan diuji lanjut dengan orthogonal polynomial, sedangkan indentifikasi kapang dibahas secara deskriptif. Hasil penelitian menunjukkan bahwa interaksi antara jenis pemalsuan susu dan waktu pengamatan berpengaruh sangat nyata (P<0,01) terhadap TPC, pH, dan SH. Analisis regresi menunjukkan bahwa susu TD pada TPC memperoleh persamaan y= 70.246x+137.952 (R2=0.77); DAK yaitu y= 44.925x+203.500 (R2=0.94); dan DAR yaitu y= 67.007x+70.095 (R2=0.72). Susu TD pada pH memperoleh persamaan y=-0.0685x+6.7067 (R2=0.94); DAK yaitu y= -0.097x+6.7767 (R2=0.98); DAR yaitu y= -0.0929x+6.741 (R2=0.96). Susu TD pada 0SH menunjukkan persamaan y= 0.9029x+4.2381 (R2= 0.85); DAK yaitu y= 0.9464x+3.5857 (R2=0.87); DAR yaitu y= 0.9357x+3.4095 (R2=0.88). Identifikasi kapang menunjukkan angka positif pada pengamatan selama 8 dan 12 jam; dan tertinggi ditemukan pada susu DAK. Disimpulkan bahwa susu yang dipalsukan dengan DAK mengalami percepatan pertumbuhan mikroba dan akumulasi asam paling cepat dibandingkan dengan susu yang dipalsukan dengan DAR atau susu TD.