Komposisi Kimia dan Kecernaan In Vitro pada Jerami Padi, Jerami Padi Fermentasi dan Silase Rumput Raja

Agus, Ali; Isnainiyati, Nur; Padmowijoto, Soemitro

doi:10.21059/buletinpeternak.v30i1.1189

Cited by 2 publications

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“…The increasing CP content of rice straw bales in this case might derived from microbial protein, which its population grew optimally due to anaerobic condition in bales with greater size. In addition, CP content in bio-ammoniated rice straw bales (8.47%) was greater than those in rice straw bioammoniated without baling (7.18%; Agus et al, 2006). This suggests that the activity for microbial protein synthesis in baled bio-ammoniated rice straw was better than those in non-baled bioammoniated rice straw, thus the improvement of nutrient availability, especially CP content, of baled rice straw was better.…”

Section: Chemical Composition Of Bio-ammoniated Rice Straw Balesmentioning

confidence: 94%

Nutrient Quality and in Vitro Digestibility of Bio-Ammoniated Rice Straw Bales

et al. 2020

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This study was done to determine the effects of bale sizes of bio-ammoniated rice straw on its nutrient quality and in vitro digestibility. Rice straw were bio-ammoniated by adding 2 g urea and 1 g probiotic/kg DM. By following a completely randomized design, rice straw was baled in 3 different weights (15, 25, and 35 kg) with six replications for each treatment, and then stored for 3 weeks. In the end of the week 3, bales were opened, aired, and then sampled for proximate analysis (dry matter, organic matter, crude protein, and crude fiber) and digestibility by in vitro gas production method. Using analysis of variance method, the proximate data showed that greater the bales size (15, 25, and 35 kg) increased crude protein (7.59, 7.86, and 9.95%, respectively; P<0.05) and decreased crude fiber contents (24.1, 22.1, and 18.8%, respectively; P<0.05). By increasing the size of bales also increased a, b, and c fractions (-0.79, 0.26, and 0.82 mL/100 mg DM; 20.2, 18.2, and 17.6 mL/100 mg DM; 0.012, 0.014, and 0.019 mL/h, respectively; P<0.05) as well as gas production (11.4, 11.5, and 13.8 mL/100 mg DM, respectively; P<0.05). It can be concluded that packing bio-ammoniated rice straw in 35 kg bale is the most effective way in increasing nutrient quality and digestibility of rice straw.

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Section: Chemical Composition Of Bio-ammoniated Rice Straw Balesmentioning

confidence: 94%

Nutrient Quality and in Vitro Digestibility of Bio-Ammoniated Rice Straw Bales

et al. 2020

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“…Kandungan protein, lemak, serat, abu, dan karbohidrat berturut-turut adalah 6,19; 1,40; 49,10; 11,48; dan 31,83%. Kandungan protein kulit polong kerandang lebih tinggi dibandingkan dengan kadar protein jerami padi, yaitu 4,10% (Zulbardi et al, 2000) dan sedikit lebih rendah dibandingkan dengan silase jerami padi, yaitu 7,18% (Agus et al, 2006).…”

Section: Kulit Polongunclassified

Identifikasi, Produksi, dan Potensi Kerandang sebagai Sumber Pangan dan Pakan Alternatif

Winarti

Sarjiman

Cahyaningrum

2016

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Identification, Production, dan Potential Kerandang as Alternative Sources of Food and Animal Feed. Kerandang is legume wich grows wildly in the coastal area. Kerandang utilization is expected to increase the economic value useful for local sources of revenue. The aim of this research was to identify and to determine the productivity and nutrient contain in kerandang. This reasearch done through two steps. Firs step was identification of plant species and determination of productivity and its secondary products. The second step was proximate analyzed to leaf, seed, skin seed and pod. The result showed that kerandang plant was family of Fabaceae, Genus of Canavalia, species of Canavalia virosa. Production and nutrient content of seeds and its secondary products varied so that the species has the potential to be developed as a source of protein food and feed, while the leaves, skin seed and pod are potential as are source of ruminant feed. AbstrakTanaman kerandang merupakan tanaman kacang-kacangan yang tumbuh liar di lahan pasir. Pemanfaatan tanaman kerandang diharapkan dapat meningkatkan nilai ekonomi yang berguna bagi sumber pendapatan masyarakat setempat. Penelitian ini bertujuan mengidentifikasi tanaman kerandang, mengetahui produksi dan kandungan nutrisi biji serta limbah kerandang. Penelitian dilakukan 2 tahap, tahap I ialah identifikasi tanaman kerandang dan mengukur produksi biji serta hasil samping kerandang. Tahap II ialah analisis kandungan nutrisi pada biji, daun, kulit biji, dan kulit polong. Hasil penelitian menunjukkan bahwa tanaman kerandang termasuk famili Fabaceae, genus Canavalia, spesies Canavalia virosa. Produksi dan kandungan nutrisi biji cukup tinggi serta limbah kerandang cukup bervariasi sehingga berpotensi dikembangkan sebagai sumber protein pangan maupun pakan, sedangkan daun, kulit biji, dan kulit polong berpotensi sebagai sumber pakan ternak ruminansia.

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Komposisi Kimia dan Kecernaan In Vitro pada Jerami Padi, Jerami Padi Fermentasi dan Silase Rumput Raja

Cited by 2 publications

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Nutrient Quality and in Vitro Digestibility of Bio-Ammoniated Rice Straw Bales

Nutrient Quality and in Vitro Digestibility of Bio-Ammoniated Rice Straw Bales

Identifikasi, Produksi, dan Potensi Kerandang sebagai Sumber Pangan dan Pakan Alternatif

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