Efek pemanasan pada molases yang ditambahkan urea terhadap ketersediaan NH3, volatile fatty acid dan protein total secara in vitro

Abstract

The study aims to utilizing mollases as reducing sugar to bind ammonia from urea through maillard reaction in high temperature as a source of Non-protein nitrogen (NPN) slow release in order to improve the efficiency of NPN and of the avaibility of total protein. The study used mollases and cow rumen fluid from Ungaran slaughterhouses. The method of the study was factorial complate random design with 2x3 treatments and 3 replications. The treatments were A0B1 (mollases-urea non heated 1 hour incubation), A0B2 (mollases-urea non heated 3 hour incubation), A0B3 (mollases-urea non heated 5 hour incubation), A1B1 (mollases-urea heated 1 hour incubation), A1B2 (mollases-urea heated 3 hour incubation) and A1B3 (mollases-urea heated 5 hour incubation). The data were analyzed using analysis of variance (ANOVA). The results showed that NH 3 , Volatile Fatty Acids (VFA) and total protein production in different hours of incubation were significant (P<0,05), meanwhile production in mollases heat treatment and interaction between them were not significant (P>0,05). The longer the time of incubation, the lower the production. The highest NH 3 production was found at one hour of time of incubation. The VFA and total protein productions increased along with the increasing time of incubation with highest production was found at 5 hours of time of incubation.

Fermentabilitas Ruminal In Vitro pada Pakan Berbasis Jerami Padi Amoniasi dengan Suplementasi Tepung Bonggol Pisang dan Molases

“…Molases merupakan hasil samping industri gula yang memiliki komponen sukrosa dan gula pereduksi (Rafleliawati, 2016). Hartadi et al (1986) kandungan nutrien dari molases yaitu 23% air, protein kasar 5,4%, lemak kasar 3%, serat kasar 10%, abu 10,4% dan BETN 74%.…”

Volatile Fatty Acids (Vfa) Dan Amonia (Nh3) Litter Fermentasi Dengan Lama Peram Yang Berbeda Secara in Vitro

“…Hal ini berkaitan dengan kemampuan mikroba untuk tumbuh dan berkembang, ketersediaan C yang sama berarti pula jumlah mikroba yang berkembang juga sama. Rafleliawati et al (2016) menyatakan bahwa N merupakan prekusor utama dalam proses sintesis protein mikroba dan C digunakan sebagai kerangka karbon dan energi. Amonia dihasilkan dari proses deaminasi atau pelepasan gugus amina dari asam amino.…”