Effect of Urea in Total Mixed Ration and its Silage on Friesian Holstein Bull Calves Productivity in Tropic Condition

Wahyudi, Ahmad; Sujono, Sujono; Hendraningsih, Listiari; Prima, Ari; Vincevica-Gaile, Zane; Zekker, Ivar

doi:10.17582/journal.sja/2021/37.s1.84.89

Cited by 5 publications

(4 citation statements)

References 16 publications

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“…The data analysis in this study used quantitative data obtained from the parameters tested in the pudding analysis process. The data obtained were processed using Analysis of Variance (ANOVA) at a confidence level of α = 0.05 [36,37]. A post hoc test followed any treatment that had a significant effect and Duncan Multiple Range Test (DMRT) calculation at the 5 % level to draw conclusions about the treatment's effect on pudding characteristics [38,39].…”

Section: Discussionmentioning

confidence: 99%

Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

Mujianto,

Zalizar,

Damat

et al. 2024

BIO Web Conf.

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Extracted stevia leaves can be natural sweetener in pudding. This research aimed to obtain formulation of functional pudding with stevia leaf extract as a substitute for granulated sugar. This research used a simple randomized block design consisting of three replications. The treatments added were the proportion of sugar and stevia leaf extract, which consisted of six treatments, namely 170 g and 0 g, 136 g and 0.17 g, 102 g and 0.34 g, 68 g and 0.51 g, 34 g and 0.68 g, 0 g and 0.85 g. Variables of the tests carried out are rate fiber food, syneresis test, texture test, color test, pH test, and organoleptic test. The best treatment was pudding sugar 0 g and extract stevia leaves 0.85 g with average rate fiber 0.21 %, syneresis test 2.7167 mg min-1, gel strength 50.1 N, intensity color: brightness (L) 31.26, redness (a) 0.33, yellowish (b) 1.13, organoleptic: color 3.50 (fair), aroma 2.5 (no smell), taste 3.47 (enough delicious), texture 3.47 (enough soft), pH 7.41. Differences in the proportion of stevia leaf extract did not have a significant effect on the redness level and organoleptic variables of the pudding aroma but has a real effect on other variables, i.e rate fiber, syneresis, gel strength, brightness level, yellowish level, pH, color, taste, and texture.

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Section: Discussionmentioning

confidence: 99%

Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

Mujianto,

Zalizar,

Damat

et al. 2024

BIO Web Conf.

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“…Data from analysis of the physical and chemical properties of modified flour were tabulated in Microsoft Excel and then carried out through ANOVA [12,13].…”

Section: Discussionmentioning

confidence: 99%

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Wira,

Harini,

Damat

et al. 2024

BIO Web Conf.

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This research analyzes the type of microbial starter and fermentation time on the characteristics of Modified Tannia Flour (MOTIF) with randomized design— nine treatments and three replications. The treatments were F (Lactobacillus bulgaricus bacteria, lactic acid bacteria and Bimo-CF Starter) and P (fermentation time 24 h, 36 h and 48 h). Observed variables being resistant starch, swilling power and water-soluble index and color test (l, a, b). The research results showed that the best treatment was the starter type Lactobaccilus bulgaricus with 36 h of fermentation producing a content of 10.50 %, ash content of 1.64 %, resistant starch content of 24.21 % and swelling power of 35.38 %. The use of a starter type of lactic acid bacteria with a fermentation time of 36 h has characteristics of flour with a water content of 13.41 %, ash content of 1.70 %, resistant starch content of 23.93 % and swelling power of 34.99 %, while using Bimo-CF starter with a fermentation time of 36 h has characteristics of flour with a water content of 17.22 %, ash content of 1.51 %, resistant starch content of 24.36 % and swelling power of 35.44 %.

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“…The data obtained from panting frequency and heart weight examinations as well as hematology analysis were tabulated in Microsoft Excel and then run through ANOVA [62,63]. Any significance in treatments called for LSD test [64,65].…”

Section: Discussionmentioning

confidence: 99%

Food Waste Product for Overcoming Heat Stress in Broilers

Tonda¹,

Atoum²,

Setyobudi³

et al. 2023

E3S Web of Conf.

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Broiler farms in tropical areas have to deal with heat stress. Dried rice, a waste recycle product cheaper than corn, contains resistant starch that is mostly excluded from calorie-emanating metabolism yet advantageous for digestion. This study analyzes its potential to function as heat stress suppressor. Employing completely randomized design of three treatments in five repetitions, variables observed were panting frequency, heart weight, and blood profiles (leukocyte, heterophile, lymphocyte, and H:L ratio). The data gained were run through ANOVA, followed by LSD. T1 was of 100 % basal feed, T2 20 % dried rice spread atop 80 % basal feed, and T3 20 % dried rice thoroughly mixed with 80 % basal feed. The lowest panting frequency was of T2 (2.7 s −1 ), significantly different from T3 (2.9 s−1 ) and T1 (3.1 s −1 ). The lowest heart weight was also of T2 (0.44 mg 100 g −1 ), followed by T3 (0.49 mg 100 g −1 ) and T1 (0.57 mg 100 g −1 ). As of blood properties, the lowest H:L ratio was of T1 (0.22), significantly different from T3 (0.47) and T2 (0.59). To sum it up, dried rice is influential in relieving heat stress in broiler.

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Effect of Urea in Total Mixed Ration and its Silage on Friesian Holstein Bull Calves Productivity in Tropic Condition

Cited by 5 publications

References 16 publications

Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

Characteristic of Modified Tannia Flour: Study of Starter Type and Fermentation Time

Food Waste Product for Overcoming Heat Stress in Broilers

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