Pengaruh Level Onggok Sebagai Aditif Terhadap Kualitas Silase Isi Rumen Sapi

Utomo, Ristanto; Budhi, Subur Priyono Sasmito; Astuti, Irma Fitri

doi:10.21059/buletinpeternak.v37i3.3089

Cited by 12 publications

(16 citation statements)

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“…As it is known that, to ensure the best fermentation process, the DM content in the fermented materials should be at least about 35% (Utomo et al, 2013). The DM content of the minced chicken used in this study was quite high (47.4%), which is already eligible for the implementation of fermentation.…”

Section: Physical Characteristicsmentioning

confidence: 91%

“…After that, the fermented materials were then dried using an oven with a temperature of 60 ºC until it reaches the water content of about 15%. It was finally ground using a grinding machine with a 100 mesh sieve size (Despal et al, 2011;Utomo et al, 2013).…”

Section: Fermentation Processesmentioning

confidence: 99%

“…The addition of LAB will lead to increased production of lactic acid, which will create an acidic condition characterized by a decrease in pH. Low pH levels will inhibit the growth of viruses, pathogenic bacteria (especially Clostridium and Enterobacterium), yeasts and fungi that cause decay (Heinritz, 2011;Utomo et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

Bakrie¹,

Sastro²,

Sudolar³

2017

J. Indonesian Trop. Anim. Agric.

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This research aimed at investigating the effect using molasses and cornmeal as additives with Lactobacillus sp. and Streptomyces sp. as inoculums during fermentation on the quality of silage flour made from dead chickens. The study was conducted using a completely randomized factorial design, consisting of 2 factors with 5 replications. The materials used were the newly dead chickens which were chopped and mixed thoroughly with all ingredients; then transferred into a 5 liters plastic box for fermentation. Observations were made after 3 weeks fermentation, including: a) physical characteristics, b) microbial contents, and c) nutritional contents. The data were calculated using variance analysis utilizing computer program of SPSS version 21.0. It was found that based on the protein contents the Lactobacillus sp. (19.0%) was better than the Streptomyces sp. (17.8%) if combined with molasses and corn meal as the accelerators. However, the fat contents produced were relatively similar for both of the inoculums (mean of 37.8%). It can be concluded that in order to obtain a best fermented product in terms of the protein and fat content, the dead chicken should be fermented using molasses and cornmeal as the accelerator and Lactobacillus sp. as the inoculum.

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Section: Physical Characteristicsmentioning

confidence: 91%

Section: Fermentation Processesmentioning

confidence: 99%

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Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

Bakrie¹,

Sastro²,

Sudolar³

2017

J. Indonesian Trop. Anim. Agric.

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“…Karakteristik isi rumen sapi (IRS) dilihat dari warna, tekstur dan bau/aroma. Warna isi rumen sapi pada umumnya berwarna coklat, hijau kekuningan, coklat kehijauan, coklat kekuningan dan coklat kehitaman hal ini sejalan dengan pendapat Utomo et al (2013) warna IRS coklat muda terang dan kuning kecoklatan. Rata-rata sapi yang dipotong berasal dari Distrik Prafi dimana diduga sapi digembalakan di naungan kelapa sawit karena pada saat pengambilan IRS didapati biji kelapa sawit.…”

Section: Karakteristik Isi Rumen Sapiunclassified

Potensi Isi Rumen Sapi Asal Rumah Potong Hewan Sebagai Pakan Ternak Ruminansia Di Kabuaten Manokwari

Kocu¹,

Hariadi²,

Rumetor³

2019

J. Il. Pet. Vet. Trop.

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The aim of this resarch is to determine the potential of rumen content of cattle from slaughterhouse as ruminants feed in Manokwari District, judging from quantity (fresh and dry weight), Quality (DM and OM content), and physical characteristics. Data of research analyzed by tabulation and T-Test. The results showed that each cow that is cut produces an average rumen content of 8.507, 88 g fresh weight or 1.127,16 g dry weight with DM content 89,14% and OM content 89,83%. The average daily cattle slaughter of 5 tails, so that the contents of the rumen generated as much as 10.595,8 g (10,596 kg) fresh weight or 5.635,8 g (5,636 kg) dry weight with 5,024 kg DM and 4,513 kg OM availability. Characteristics of the rumen content after drying is yellowishbrown , texture varies smooth to coarse and aromatic typical of rumen or dried grass.

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“…Warna silase yang baik adalah mendekati warna aslinya yaitu warna saat dibuat silase (Utomo et al, 2013). Kaiser dan Piltz (2004) menyatakan bahwa warna hijau cerah sampai hijau kecoklatan merupakan warna normal untuk silase rerumputan, bijibijian, dan jagung, sedangkan warna hijau pucat atau kuning kecoklatan merupakan warna normal untuk silase rumput yang dilayukan.…”

Section: Kualitas Fisikunclassified

THE EFFECT OF MOLASSES, Lactobacillus plantarum, Trichoderma viride, AND ITS MIXTURES ADDITION ON THE QUALITY OF TOTAL MIXED FORAGE SILAGE

Chalisty¹,

Utomo

Bachruddin

2017

BuletinPeternak

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INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh penambahan molases, Lactobacillus plantarum, Trichoderma viride, dan campurannya terhadap kualitas silase total campuran hijauan. Penambahan molases sebanyak 4% (w/w), L. plantarum sebanyak 0,1% (v/w), dan T. viride sebanyak 0,1% (v/w). Setiap perlakuan dibuat 3 kali ulangan, kemudian difermentasikan selama 21 hari secara anaerobik. Variabel yang diamati adalah kualitas fisik, kimia, dan biologis meliputi warna, bau, tekstur, ada tidaknya jamur, pH, kandungan asam laktat, dan amonia. Data yang diperoleh dianalisis dengan rancangan variabel secara Completely Randomized Designs pola searah. Apabila terdapat perbedaan yang nyata, dilanjutkan dengan uji rata-rata antar dua perlakuan dengan uji Duncan's New Multiple Range Test. Uji kualitas fisik menunjukkan warna hijau kekuningan, bau asam, tekstur padat, dan keberadaan jamur sedikit/tidak ada jamur. Penambahan molases saja maupun campuran molases dan L. plantarum/ T. viride menurunkan pH dan konsentrasi amonia (P<0,05), sedangkan kandungan asam laktat mengalami peningkatan (P<0,05). Penambahan molases atau sumber karbohidrat mudah larut merupakan suatu keharusan untuk menghasilkan silase total campuran hijauan yang baik, ditunjukkan dengan pH sebesar 3,60, kandungan asam laktat sebesar 4,28% BK, kandungan amonia sebesar 0,43% BK. (Kata kunci: Molases, Lactobacillus plantarum, Trichoderma viride, Silase) ABSTRACT The objective of this research was to determine the effect of molasses, Lactobacillus plantarum, Trichoderma viride, and its mixtures addition on the quality of total mixed forage silage. Molasses was added 4% (w/w), L. plantarum 0,1% (v/w), and T. viride 0,1% (v/w). Each treatment was made

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Pengaruh Level Onggok Sebagai Aditif Terhadap Kualitas Silase Isi Rumen Sapi

Cited by 12 publications

References 0 publications

Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

Potensi Isi Rumen Sapi Asal Rumah Potong Hewan Sebagai Pakan Ternak Ruminansia Di Kabuaten Manokwari

THE EFFECT OF MOLASSES, Lactobacillus plantarum, Trichoderma viride, AND ITS MIXTURES ADDITION ON THE QUALITY OF TOTAL MIXED FORAGE SILAGE

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