Kandungan Nutrisi Serat Buah Kelapa Sawit  Yang Difermentasi Dengan Feses Kerbau  Pada Level Yang Berbeda

Juliantoni, Jepri; Mucra, Dewi Ananda; Febrina, Dewi

doi:10.24014/jupet.v15i1.4319

Cited by 4 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mean value of dry matter content of oil palm press fiber fermented with various doses of local microorganisms and fermentation time ranged from 90.15 -92.93%. This value is lower than research by [2] which states that the dry matter content of oil palm fiber with the addition of buffalo feces is around 97.62% -97.69%.…”

Section: Discussioncontrasting

confidence: 63%

“…The mean value of the ash content of fermented oil palm press fiber at various doses of local microorganisms and fermentation time ranged from 5.12 -6.25%. This value of ash content was lower than the study [9] ranging from 7.89 -16.99% followed by a study [2] ranging from 9.24 -10.83%.…”

Section: Crude Fiber Contentcontrasting

confidence: 65%

“…The mean value of crude protein content of fermented coir with various doses of local microorganisms and fermentation time ranged from 5.43 -6.53%. Research [2] stated that crude protein content was higher in the range of 12.04 -14.79%. Furthermore [5] showed a lower crude protein value of 5.35%.…”

Section: Dry Matter Contentmentioning

confidence: 99%

“…According to [2], the mineral content of the substrate/material used and the addition of inoculum in the fermentation in line with the contributed minerals affect the ash content. Followed by [15] which states that the less organic matter is degraded, the less there will be a proportionate decrease in the ash content, conversely, the more organic matter is degraded, the more there will be a proportionate increase in the ash content.…”

Section: Ash Contentmentioning

confidence: 99%

“…Oil palm press fiber is one of the largest by product produced in the process of processing palm oil [1]. "Table 1" shows the chemical compositions of oil palm press fiber according to [2]. Oil palm press fiber can be converted through a fermentation process involving living microorganisms to remodel organic matter into an energy source.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

Wicaksono

Yunilas

Wahyuni

2021

jpi

View full text Add to dashboard Cite

Oil palm press fibre is a byproduct of agro-industry that has a low nutrient content. To improve the nutritional quality of oil palm press fibre, it is carried out with biological processing techniques utilizing the work of indigenous microorganisms derived from local microorganisms of it. The research was conducted experimentally using a completely randomized design (CRD) factorial pattern with 2 factors (3 x 3), namely first factor such as dose of local microorganisms (D 1 = 1%, D 2 = 3% andD 3 = 5%) and second factor such as long of fermentation (L1 = 7 days, L2 = 14 days and L3 = 21 days), with 3 replications. The parameters of this study consisted of the nutritional content of oil palm press fibre fermented such as moisture, dry matter, crude protein, crude fat, crude fiber, ash, and BETN. Based on the results of the study, it was found that the combination of treatment with a dose of local microorganisms 5% and fermentation time of 14 days had a significant effect (P<0.05) in increasing crude protein content and did not have a vegetable effect (P>0.05) in increasing the dry matter content and BETN and reducing water content. , crude fat, crude fiber and ash. Giving various doses of local microorganisms and fermentation time can increase crude protein content and have not been able to increase dry matter and BETN content and reduce moisture content, crude fiber and ash.

show abstract

Section: Discussioncontrasting

confidence: 63%

Section: Crude Fiber Contentcontrasting

confidence: 65%

Section: Dry Matter Contentmentioning

confidence: 99%

Section: Ash Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

Wicaksono

Yunilas

Wahyuni

2021

jpi

View full text Add to dashboard Cite

show abstract

Van soest and mineral analysis of wild buffaloes feces (Bubalus bubalis L.) in Savana Baluran National Park, East Java Indonesia

Lisanti

Wulaningsih

Arwin

2021

IOP Conf. Ser.: Mater. Sci. Eng.

View full text Add to dashboard Cite

Climate change has affected livestock production systems through impair feed intake, metabolic activities and defense mechanisms. Furthermore, it is also caused the greatest reduction of herbage yield and increase lignifications in plant tissues and hence decrease the digestibility of forage by the animal. The research has been done in Savana Bekol, Baluran National Park, East Java. The research was conducted in June 2019. Objectives: To know Van Soest analysis of wild buffaloes feces sample, so we know the type of plant that consumed. Methods: Observations were carried out by withdrawal feces sample with purposive sampling. Observation time is carried out for 8 hours (8.00-16.00). Van Soest analysis was conducted at Laboratory of Nutrition Technology of Animal Husbandry Faculty, Bogor Agricultural University. Results: The result for Van Soest analysis were Neutral Detergent Fiber (NDF) (71.60%), hemicellulose (23.19%), Acid Detergent Fiber (ADF) (48.41%), cellulose (2.22%) and lignin (32.91%). Mineral analysis showed that feces of buffaloes consists of Nitrogen Free Extract (NFE) (32.05%), Calsium (Ca) (2.00%), Phosfor (P) (0.52%), and Natrium Chloride (NaCl) (0.10%). Conclusion: These results indicate the NDF, hemicelluloses, cellulose of wild buffaloes were lower than pet buffaloes, but ADF and lignin of wild buffaloes were higher than pet buffaloes.

show abstract

Maggot nutrition content in various growing media (vegetable, fruit, and food processing industry): fish flour substitution

Barus¹,

Yunilas²,

Hasanah³

et al. 2022

jpi

View full text Add to dashboard Cite

Vegetable, fruit, and food processing industrial waste has a low nutritional content. The quality of the nutritional content is improved by processing it through fermentation. The study was conducted experimentally using a completely randomized design (CRD) factorial pattern. There were two factors (3 x 3), namely Factor I various maggot growing media (D1 = mustard greens, cabbage, and cauliflower leaves, D2 = banana, pineapple, and papaya, D3 = coconut dregs, tofu dregs, and cassava waste ) and Factor II fermentation time (L1 = 2 days, L2 = 4 days and L3 = 6 days), with three replications. The parameters of this study consisted of the nutritional content of maggot in the form of water content, dry matter, crude protein, crude fiber, crude fat, and ash. The results showed that various maggot-growing media had a significant effect (P<0.05) on the ash content and a very significant effect (P<0.01) on crude protein. No significant effect (P>0.05) was found on moisture content, dry matter, crude fiber, and crude fat. The duration of fermentation of maggot growing media had a significant effect (P<0.05) on crude protein and crude fat but had no significant effect (P>0.05) on moisture content, dry matter, ash content, and crude fiber. There was an interaction between various types of waste and the duration of fermentation of the media on the protein content of maggot. Still, there was no interaction with the water content, dry matter, crude fiber, crude fat, and ash.

show abstract

Kandungan Nutrisi Serat Buah Kelapa Sawit Yang Difermentasi Dengan Feses Kerbau Pada Level Yang Berbeda

Cited by 4 publications

References 0 publications

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

Van soest and mineral analysis of wild buffaloes feces (Bubalus bubalis L.) in Savana Baluran National Park, East Java Indonesia

Maggot nutrition content in various growing media (vegetable, fruit, and food processing industry): fish flour substitution

Contact Info

Product

Resources

About