Kajian Nilai Energi Metabolis Biji Sorghum Melalui Teknologi Sangrai Pada Ayam Petelur Periode Afkir

Abstract

Tannin contained in sorghum can be reduced by using technology processing such as roasting. By using this way, husk of sorghum can be removed leading to decrease of tannin content which is reflected by the value of metabolism energy. The purpose of this experiment is to investigate the effect of roasted sorghum on metabolism energy of culled laying chickens. Measurement of metabolic energy as mathematic is used as comparison. The material used in his experiment was red sorghum, water, and 39 culled laying chickens. Equipment used in this experiment was balance, roasting tool, plastic, force feeding equipment, metabolism cages and bomb calorimeter. This experiment used complately randomized design consisting of 4 treatments and 4 replications (each replication 3 chickens). Treatment consisted of T 0 = no roasted sorghum, T 1 = roasted for 5 minutes and T 2 = roasted for 10 minutes. Data collected were metabolism energy of roasted sorghum both biologically (force feeding) and mathematically (proximate analysis) at culled laying chickens. All data were statistically calculated, further statistically was conducted by using Duncan and compression of metabolism energy was calculated by using t-Test. The results show that, no statistically effect (p>0, 05) on duration of roasting on metabolism energy of sorghum. Based on t-Test analysis, there was a significantly difference (p<0, 05) between biological metabolism and mathematical metabolism. From this experiment, it can be concluded that 10 minutes of roasting cannot increase of sorghum metabolic energy. The average of biological metabolic was lower (3105, 94 kcal/kg) compared to the average of mathematical metabolic energy (3766, 82 kcal/kg).

The effect of adding glucomannan derived from porang tuber extract (Amorphopallus onchophyllus) on dietary protein utilization in broiler chicken

“…Composition and nutritional content of experimental feed are presented in Table 1. Wahyuni et al (2008) 3 Calculated based on NRC (1994) This research was started with the preparation of glucomannan extract, diet and cage and its equipment. Glucomannan extract was made from porang tuber according to the modified method of Tatirat & Charoenrein (2011).…”

Pengaruh Waktu Sangrai Terhadap Kadar Air, Konsentrasi Aflatoksin Dan Kualitas Fisik Jagung Untuk Pakan Ternak

“…Proses pemanasan pada bahan pakan dapat dilakukan dengan menggunakan dua jenis pemanasan diantaranya pemanasan basah misalnya dengan pengukusan dan pemanasan kering menggunakan teknik sangrai. Pemanasan sangrai adalah Metode pemanasan melibatkan penggunaan instrumen tahan panas untuk mengeringkan bahan pada suhu tinggi, menyebabkan air dalam komponen menguap dengan cepat [19], [20]. Berdasarkan hal tersebut maka perlu dilakukan penelitian untuk mengetahui pengaruh waktu sangrai terhadap kadar air, konsentrasi aflatoksin dan kualitas fisik jagung untuk pakan ternak.…”

Pengaruh Penambahan Aditif Pakan Berupa Kulit Singkong dan Bakteri Asam Laktat terhadap Pemanfaatan Protein Ransum Ayam Broiler

“…Nilai pH yang sama mengakibatkan aktivitas enzimenzim pencernaan yang diaktifkan masih sama, sehingga nilai kecernaan yang dihasilkan juga sama. Wahyuni et al (2008) bahwa kecernaan dapat dipengaruhi oleh aktivitas enzim. Radhiyani et al (2017) menambahkan turunnya pH saluran pencernaan dapat menjadikan suasana menjadi asam serta meningkatkan aktivitas enzim-enzim pencernaan yang berperan dalam mencerna protein, sehingga dapat meningkatkan kecernaan protein.…”