KUALITAS FISIK DAN KIMIA DEDAK PADI YANG DISIMPAN MENGGUNAKAN TEPUNG KULIT MANGGIS(Garcinia mangostana linn) PADA LEVEL BERBEDA

Abstract

The problem in using rice bran as animal feed is its low stability due to rancidity of hydrolysis and rancidity of oxidation. In addition, it quickly becomes clumpy and brings in insects, especially lice. The objective of this research was to determine the level of use of mangosteen peel flour in rice bran storage for one month on the physical and chemical qualities of rice bran. The research was conducted at the Laboratory of Animal Nutrition and Forage, Department of Animal Husbandry, Faculty of Agriculture, Pattimura University, Ambon. The materials used are rice bran from Gemba and mangosteen peel. The equipment used is a plastic sack with a size of 5 kg, a digital scale, a blender, a temperature and humidity measuring device. The research was conducted using a completely randomized design (CRD), 4 x 4. The observed variables included weight, color, odor, moisture content, crude protein, fat, and peroxide number. The follow-up test used if the treatments show significant differences is the Duncan test. The treatments tested were DKM0 = rice bran without mangosteen peel flour; DKM1 = rice bran with 5% mangosteen peel flour; DKM2 = rice bran with 7.5% mangosteen peel flour; DKM3 = Rice bran with 12.5% ​​mangosteen peel flour. The peroxide value of 7.95meq / kg is achieved when using 5% mangosteen peel flour, while at the 10% level it can suppress the smell until it becomes slightly rancid. The use of 15% mangosteen peel flour was not significant for color, fungus, protein moisture, fat and peroxide numbers.

Impact of Using Hermetic Packaging and Preservative on Physical Properties of Rice Bran During Storage

“…The number of beetles will continue to increase during the storage time (Kamsiati et al, 2013;Booroto et al, 2017;Dharmaputra et al, 2014). The damage caused by beetle attacks is in the form of damage to physical and chemical properties (Sutrisno et al, 2013;Ralahalu et al, 2020). Beetles eat and damage the physical structure of feed ingredients, such as holes, and crumbles, and trigger the growth of other microorganisms (Untung, 1993).…”

“…The moisture content of the material during storage could be influenced by the temperature and humidity of the storage room (Ralahalu et al, 2020), and respiration activity (Nurrahman, 2005). During the study, the temperature varied from 26.0°C to 29.1°C (Figure 1) with humidity varying between 69-91% (Figure 2).…”

Korelasi Sifat Fisik dan Kandungan Nutrien Dedak Padi

“…Kualitas dedak padi sangat bervariasi dipengaruhi oleh varietas padi (Wahyuni et al, 2018;Akbarillah et al, 2007), sistem mesin dan proses penggilingan (Hasbullah dan Dewi, 2009;Nugroho et al, 2016), lokasi tanam (Andesmora et al, 2020) dan pemupukan (Nasution et al, 2017;Soplanit dan Nukuhaly, 2012). Selain itu, kualitas dedak padi sangat beragam baik dari tekstur, komposisi, warna dan bau (Ralahalu et al, 2020;Ramahariah et al, 2013).…”

Chemical Quality of Concentrate Biscuit Contained Forage With Different Storage Period

“…Penurunan kadar protein kasar dengan waktu penyimpanan yang lebih lama akan menyebabkan kerusakan yang lebih besar. Waktu penyimpanan mempengaruhi lamanya bahan pakan bereaksi dengan sinar cahaya yang akan meningkatkan suhu yang dapat mengakibatkan nilai nutrisi protein kasar mudah mengalami penurunan karena terjadi proses enzimatis (Dwinarto et al, 2018;Ralahalu et al, 2018). Penurunan kandungan N pada pakan ikan yang disimpan sehubungan dengan lama waktu penyimpanan diakibatkan adanya nitrogen pakan yang hilang dalam bentuk NH 4 maupun senyawa mudah menguap lainnya (Hossen et al, 2011).…”