Fermentasi Limbah Kulit Kopi (Coffea Sp) dengan Mol Bonggol Pisang Air Kelapa  Sebagai Pakan Ternak Ruminansia

Karyono, Teguh; Novita, Ririn

doi:10.25077/jpi.23.3.276-283.2021

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…The fresher the coffee waste, the higher the potential. Fermentation of coffee waste can improve nutrition, particularly fiber and protein (Karyono and Novita, 2021). However, the fermented coffee waste might not be suitable for PE goats.…”

Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Etawah Crossbreed Goat Farming for Income Enhancement of Households in Purworejo District, Indonesia

Handayani,

Darwanto,

Jamhari

2024

AAVS

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This study analyzes the income and the factors influencing Etawah crossbreed goat farming in Purworejo, Central Java, Indonesia. The study employed a survey method. The study purposely selected three sub-districts in the Purworejo District as the study sites. A quota sampling method was applied to select 90 respondents in each subdistrict, resulting in 270 respondents. Data and information in the study were measured on an annual basis. Data were analyzed using a combination of quantitative descriptive and inferential analyses with a multiple regression model. The results show that, on average, goat ownership was 11 goats, with annual production costs of about IDR 7,140,000, annual revenue of IDR 16,501,000, and annual income of IDR 9,361,000. Factors influencing goat farming income include the sale of livestock, feed costs, number of livestock, feeding management, marketing management, and adoption of feed technology. The implication of this study is an arrangement of management livestock training by the local Government and encouragement of farmers to engage in such management training, with practical topics on feed technology and management and marketing management.

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Section: Advances In Animal and Veterinary Sciencesmentioning

confidence: 99%

Etawah Crossbreed Goat Farming for Income Enhancement of Households in Purworejo District, Indonesia

Handayani,

Darwanto,

Jamhari

2024

AAVS

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“…While the coffee skin without fermentation contains 88.92% dry matter, 8.76% crude protein, 3,892 energy (Kcal/kg), 1.29% crude fat, 91.85% organic matter, 8.15% ash, fiber 29.65% crude, 0.53% calcium and 0.10% phosphorus [9]. According to [7] fermented coffee skin with banana weevil mole activator and coconut water gave the best value for crude protein and crude fiber. It can be concluded that the results of fermentation using different inoculants increase the crude protein content in coffee skins [9].…”

Section: Introductionmentioning

confidence: 99%

Quality of Fermented Coffee Skin Waste with Several Types of Probiotics and Fermentation Time

Sudita,

Sanjaya

2023

ajarcde

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Coffee skin waste, which is abundant in Bali's coffee-producing regions, has not been utilized and has become a public health hazard. Therefore, it is necessary to make an effort to utilize it as a beneficial raw material for animal feed, while simultaneously enhancing its quality through fermentation. Using various types of probiotics, the research conducted seeks to improve the quality of the fermentation of coffee skin waste. The study employed a completely randomized design with four kinds of probiotics: EM-4 (P1), Bio Bali Tani (P2), MOL from coffee husk (P3), and Aspergillus niger (P4), with each treatment being administered three times. In weeks 1, 2, and 3, the grade of the fermented product was evaluated in the laboratory. The results demonstrated that fermentation of coffee skin residue improved the quality of coffee skin by reducing the crude fiber content from 27.17–29.46% to 19.18–19.44% and increasing the crude protein content from 9.53–10.23% to 11.56–17.67%. The optimal fermentation period was 2 weeks, with a protein concentration of 14.67%, which was significantly different (P 0.05) from 1 week and 3 weeks. It was statistically significant (P 0.05) that LMO probiotics were 16.67% higher than EM-4 probiotics, Bio-Bali Tani, and Aspergillus niger probiotics. It can be concluded that the fermentation of coffee skin waste as animal feed can enhance the crude protein (CP) content, with local microorganisms (LMO) and a fermentation time of two weeks being optimal.

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“…The coffee rind contains nutrients including 6.6% crude protein, 18.28% crude fiber, 1.0% fat, 0.21% calcium, and 0.03% phosphorus [3]. According to [4] unfermented coffee skin contains dry matter 88.92, crude protein 8.76, energy (Kcal/kg) 3892, crude fat 1.29, organic matter 91.85, ash 8.15, 29.65 crude fiber, 0.53 calcium, and 0.10 phosphorus. In addition to the nutrients in the coffee skin, there are anti-nutritional substances, namely tannin, caffeine, lignin, and high crude fiber so it is very influential on livestock if given in unfermented conditions.…”

Section: Introductionmentioning

confidence: 99%

Substitution of fermented coffee skin in commercial feed on the growth of pigs aged 1-3 months

Sudita

Sanjaya

Rukmini

et al. 2023

ajarcde

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Catur Kintamani Village is one of the village areas in Kintamani-Bangli District, besides its cool climate as an Arabica coffee producing area and has received a Geographical Indication Certificate (GIS). Several coffee processing companies have developed, one of which is UPP. Catur Paramita is a business unit of Subak Abian Kenjung Sari. The problem is that coffee skin waste has not been utilized which can disrupt the environment. One alternative solution to the problem is processing coffee husk waste through fermentation using local microorganism (LMO) probiotics from coffee husks for animal feed. The purpose of this study was to determine the extent to which the appearance response of sows given fermented coffee husk waste as a substitute for commercial feed can affect the appearance of sows in the growth phase. The method used to achieve this goal is the experimental design method and the design used in this study was a completely randomized design (CRD) with 3 treatments, namely: Po (without coffee husk waste), P1 (5% substitution of coffee husk waste), and P2 (substitution of 10% coffee husk waste). Each treatment was repeated 3 times. The results showed a significant effect (P<0.05) substitution of fermented coffee husk waste in commercial feed on the growth of pigs aged 1-3 months. The greater the number of substitutions for coffee skin waste up to 10% (P2) had a significant effect (P<0.05) with an increase in body weight of 12.76 kg compared to without substitution (Po) only 7.89 kg and substitution of coffee skin waste 5% (P1) of 10.98 kg. Still, between P1 and Po the difference was not significantly (P>0.05). It can be concluded that substituting commercial feed with fermented coffee husk waste using local microorganisms (LMO) coffee skin as much as 10% significantly improves body weight gain at 1-3 months.

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Fermentasi Limbah Kulit Kopi (Coffea Sp) dengan Mol Bonggol Pisang Air Kelapa Sebagai Pakan Ternak Ruminansia

Cited by 3 publications

References 3 publications

Etawah Crossbreed Goat Farming for Income Enhancement of Households in Purworejo District, Indonesia

Etawah Crossbreed Goat Farming for Income Enhancement of Households in Purworejo District, Indonesia

Quality of Fermented Coffee Skin Waste with Several Types of Probiotics and Fermentation Time

Substitution of fermented coffee skin in commercial feed on the growth of pigs aged 1-3 months

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