Nilai Nutrisi Silase Limbah Sayur Kol dengan Penambahan Dedak Padi dan Lama Fermentasi yang Berbeda

Superianto, S.; Harahap, A. E.; Ali, A. Amin

doi:10.31186/jspi.id.13.2.172-181

Cited by 24 publications

(24 citation statements)

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“…This increase in crude fat content was expected due to an increase in crude protein and a decrease in crude fiber content, causing an increase in the availability of substrates for fatty acid synthesis. This is in accordance with the opinion of Superianto et al (2018) which states that the fermentation treatment aims to break down complex compounds into simpler ones so that they can be utilized by microbes for their growth as a source of energy in the form of VFA (Vollaile Fatty Acid) in addition to energy from easily digestible carbohydrates. This is supported by the opinion of Saputro et al (2015) which states that the longer the fermentation time will make the microorganisms continue to grow and develop because of the energy from the high carbohydrate substrate which is converted into fat.…”

Section: Effect Of Different Fermentation Time On Nutrient Content Of...supporting

confidence: 88%

Effect of Broiler Litter Based Complete Feed Fermentation Time on Nutrient Content and In vitro Digestibility

Kilimpares

Firzatullah

Andara

et al. 2022

JITV

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Broiler litter waste is increasing as the population of broiler chickens increases, on the other hand the need for ruminant feed is increasing so that alternative feeds are needed in the form of complete feed made from litter. This study was aimed to determine the effect of fermentation time on the nutritional content and digestibility of the complete feed. A completely randomized design with 4 treatments and 5 replications were applied in this study. Treatment T0 = not fermented; T1 = fermentation for 10 days; T2 = fermentation for 24 days; T3 = fermentation for 38 days. Parameters observed were nutrient content, VFA, NH3, dry matter digestibility and organic matter digestibility <em>in vitro</em> using cow rumen. Results showed that fermention of complete feed with 2.5% EM4 starter and 5% probiofeed for 38 days (T3) had a significant effect (P<0.05) on nutrient content, dry matter digestibility, organic matter digestibility, VFA and NH3. The T3 significantly affected ash content, crude fat, crude protein, BETN, TDN, dry matter digestibility, organic matter digestibility, VFA, and NH3 but had no significant effect on water content and crude fiber. It is concluded that the complete feed could be used as an alternative feed for ruminants, and it is easy to obtain, cheap and able to reduce environmental pollution.

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Section: Effect Of Different Fermentation Time On Nutrient Content Of...supporting

confidence: 88%

Effect of Broiler Litter Based Complete Feed Fermentation Time on Nutrient Content and In vitro Digestibility

Kilimpares

Firzatullah

Andara

et al. 2022

JITV

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“…Dedak padi adalah hasil luaran dari olahan padi menjadi beras, dimana kualitas dedak padi akan bermacam-macam tergantung dari jenis padi. Dedak padi merupakan salah satu hasil pada pabrik penggilingan padi dalam memproduksi beras (Superianto et al (2018). Dedak padi juga biasa digunakan dalam penyusunan ransum ternak.…”

Section: Pendahuluanunclassified

Analisis Kandungan Nutrisi Dedak Padi sebagai Pakan Ternak dan Pendapatan Usaha Penggilingan Padi di Umalulu, Kabupaten Sumba Timur

Mila¹,

Sudarma²

2021

Bul. Pet. Trop.

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Dedak padi merupakan bahan pakan untuk ternak, dimana jenis pakan ini mudah ditemukan, harga relatif murah, dan memiliki kandungan nutrisi yang cukup. Namun terkadang kandungan nutrisi dedak mulai diragukan karena ada kecenderungan serat kasar yang tinggi. Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dedak padi yang dijadikan sebagai pakan ternak dan analisis pendapatan usaha penggilingan padi. Responden yang diambil berjumlah 14 pemilik usaha penggilingan padi. Penelitian ini dilaksanakan di Kecamatan Umalulu Kabupaten Sumba Timur mulai dari bulan Juli sampai bulan Agustus di tahun 2021. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif. Penentuan sampel dilakukan secara sensus dan untuk analisis kandungan nutrisi dedak menggunakan stratifikasi random sampling (acak) dengan sampel sebanyak 6 sampel. Analisis kandungan nutrisi dedak padi menggunakan analisis proksimat. Analisis data untuk menghitung rata-rata pendapatan usaha penggilingan padi menggunakan aplikasi MS Excel. Sementara rata-rata kandungan nutrisi dedak padi yang mengandung sekam adalah bahan kering 89,836%, protein kasar 9,831%, dan serat kasar 14,717%. Jadi, dedak padi yang dihasilkan di Kecamatan Umalulu tidak ada yang memenuhi standar mutu pakan.

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“…The insignificant change in the crude fat content of fermented coir is suspected to be the microbes that play a role in producing the enzyme lipase have not reached the maximum phase so that it has less role in breaking down fat. [13] explained that bacteria that are still in the log phase, namely the cell division phase where slow cell division causes substrate utilization is not optimal, resulting in lactic acid bacteria (LAB) that grows slightly so that lactic acid bacteria (LAB) that grows has not reached the fast growth phase, which implies that the breakdown of fat has not occurred. fatty acids and glycerol as a source of microbial energy.…”

Section: Crude Fat Contentmentioning

confidence: 99%

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

Wicaksono

Yunilas

Wahyuni

2021

jpi

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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.

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Nilai Nutrisi Silase Limbah Sayur Kol dengan Penambahan Dedak Padi dan Lama Fermentasi yang Berbeda

Cited by 24 publications

References 0 publications

Effect of Broiler Litter Based Complete Feed Fermentation Time on Nutrient Content and In vitro Digestibility

Effect of Broiler Litter Based Complete Feed Fermentation Time on Nutrient Content and In vitro Digestibility

Analisis Kandungan Nutrisi Dedak Padi sebagai Pakan Ternak dan Pendapatan Usaha Penggilingan Padi di Umalulu, Kabupaten Sumba Timur

Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism

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