Pengaruh Tingkat Yogurt Dan Waktu Fermentasi Terhadap Kecernaan in Vitro Bahan Kering, Bahan Organik, Protein, Dan Serat Kasar Kulit Nanas Fermentasi

Nurhayati, Nurhayati; Nelwida,; Berliana,

doi:10.21059/buletinpeternak.v38i3.5254

Cited by 5 publications

(2 citation statements)

References 8 publications

(9 reference statements)

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“…Hal ini sesuai dengan pendapat Nurhayati et al (2014) yang menyatakan bahwa penggunaan aras tinggi hingga kadar tertentu serta lama peram yang cukup akan meningkatkan nilai kecernaan bahan pakan yang difermentasi karena bakteri membutuhkan proses untuk tumbuh dalam jangka waktu tertentu. Itelima et al (2013) menyatakan bahwa fermentasi aras A. niger dan S. cerevisiae pada kulit nanas yang dilaksanakan selama 7 hari meningkatkan jumlah mikroorganisme yang lebih banyak daripada dengan kontrol waktu yang lebih pendek.…”

Section: Kecernaan Protein Kasar Kelobot Jagung Fermentasiunclassified

Pengaruh Perbedaan Aras Aspergillus Niger dan Lama Peram terhadap Kecernaan Protein Kasar dan Serat Kasar Fermentasi Kelobot Jagung Amoniasi secara In Vitro

Ahmad¹,

Tampoebolon²,

Subrata³

2020

Jurnal Sain Peternakan Indonesia

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This research aimed to examined the effect of combination treatments of the level of Aspergillus niger (A. niger) and incubation time corn husk amoniated on crude protein (CP) and crude fiber (CF) digestibility. This research used a completely randomized factorial pattern design 3 x 3, with the treatments of A. niger levels (0, 2.5 and 5 % DM) and incubation durations (0, 7 and 14 days) with 3 replications of each treatment. The parameters observed were CP and CF digestibility. Materials used in the research were corn husk, urea, A. niger mold and ruminal fluid. Procedures used in research were preparation of amoniation of corn husk used 6% of ammonia level on 60ºC temperature with 4 days incubation time, next was fermentation, then analyzed corn husk used in vitro digestibility test also analyzed CP and CF tests. The data analyzed used ANOVA and if the result was significant, continued with Duncan's multiple range test. The result showed that the interaction of A. niger level and incubation time had a significant (p<0.05) increased CP and CF digestibility. Aspergillus niger 5% level and 14 days incubation time showed the best result on CP digestibility with 63.07% and CF digestibility with 54.39%. The conclusion were combination of A. Niger level and incubation time increased CP and CF digestibility on corn husk.

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Section: Kecernaan Protein Kasar Kelobot Jagung Fermentasiunclassified

Pengaruh Perbedaan Aras Aspergillus Niger dan Lama Peram terhadap Kecernaan Protein Kasar dan Serat Kasar Fermentasi Kelobot Jagung Amoniasi secara In Vitro

Ahmad¹,

Tampoebolon²,

Subrata³

2020

Jurnal Sain Peternakan Indonesia

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“…Fermentasi kulit nanas dilakukan mengacu kepada Nurhayati et al (2014). Kulit nanas yang sudah dibersihkan kemudian dicacah, selanjutnya dikeringkan dalam oven pada suhu 60ºC.…”

Section: Fermentasi Kulit Nanasunclassified

Penggunaan Kulit Nanas Fermentasi dalam Ransum yang Mengandung Gulma Berkhasiat Obat Terhadap Lemak dan Kolesterol Ayam Broiler

2015

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The objective of the experiment was to determine the effect of using fermented pineapple peel in the ration containing medicinal weeds on fat and cholesterol broiler chicken. The experiment was designed into completely randomized design (CRD) with 5 treatments and 4 replicates. Treatments consisted of P0 = 0% of fermented pineapple peels meal (FPPM) in ration containing 0% medicinal weed (MW), positive control). P1 = 0% of fermented pineapple peels meal (FPPM) in the ration containing 2 % medicinal weed (MW), negative control). P2 = 7,5% of FPPM in the ration containing P1. P3 = 15% of FPPM in the ration containing P1. P4 = 22,5% of FPPM in the ration containing P1. Two hundred 2 days old male broiler chicken were used in this study and kept for 42 days. The parameters were feed consumption, liver weight, bile volume, meat fat level, and meat and blood cholesterol. The observed data were analyzed by Statistical Product and Service Solution (SPSS 16.0) and significant effect among treatments were tested by Duncan's Multiple Range Test. The results of thus study showed that the treatments were significant effect (P <0.05) on feed consumption, meat fat of thigh. but were not significant effect (P> 0.05) on liver weight, bile volume, meat fat level and meat and blood cholesterol. It is concluded that use of fermented pineapple peel in the ration improved fat and cholesterol on broiler chicken.

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Total lactic acid bacteria, phenolic compounds and antioxidant activities of pineapple waste and Indigofera zollingeriana leaves by liquid fermentation

Palupi

Verawaty

Lubis

et al. 2020

JIIP

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This study aims to determine the best combination of pineapple waste liquid fermentation and Indigofera zollingeriana leaves, which produces the highest amount of lactic acid bacteria, the highest vitamin C content, and total phenols, and the best antioxidant from the combination of the fermentation results. The resulting fermentation product will be used as a natural feed additive in poultry rations. This research was conducted with an experimental method using a Completely Randomized Design (CRD), which consisted of five preparations and four replications. The treatments were combination of pineapple waste and Indigofera zollingeriana leaves: P1 (100% pineapple waste), P2 (98% pineapple waste and 2% Indigofera zollingeriana leaves), P3 (96% pineapple waste and 4% Indigofera zollingeriana leaves), P4 (94% pineapple waste and 6% Indigofera zollingeriana leaves) and P5 (92% pineapple waste and 8% Indigofera zollingeriana leaves). Substrate from each combination of pineapple waste and leaves of Indigofera zollingeriana was fermented with the contribution of 10% of lactic acid bacteria obtained from commercial yogurt and incubated for 72 hours. The parameters in this study consisted of total lactic acid (Lactobacillus bulgarius), the concentration of vitamin C, total phenols, and antioxidant activity. The results showed that the combination of pineapple waste and Indigofera zollingeriana leaves proved significantly (P <0.05) to total lactic acid bacteria (Lactobacillus bulgarius), vitamin C concentration, total phenols and antioxidant activity of the fermented liquid (supernatant) products. In conclusion, the combination of 92% pineapple waste and 8% leaves of Indigofera zollingeriana had the highest total bacterial contribution, produced the highest vitamin C and phenolic compounds, and increased antioxidants.

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Pengaruh Tingkat Yogurt Dan Waktu Fermentasi Terhadap Kecernaan in Vitro Bahan Kering, Bahan Organik, Protein, Dan Serat Kasar Kulit Nanas Fermentasi

Cited by 5 publications

References 8 publications

Pengaruh Perbedaan Aras Aspergillus Niger dan Lama Peram terhadap Kecernaan Protein Kasar dan Serat Kasar Fermentasi Kelobot Jagung Amoniasi secara In Vitro

Pengaruh Perbedaan Aras Aspergillus Niger dan Lama Peram terhadap Kecernaan Protein Kasar dan Serat Kasar Fermentasi Kelobot Jagung Amoniasi secara In Vitro

Penggunaan Kulit Nanas Fermentasi dalam Ransum yang Mengandung Gulma Berkhasiat Obat Terhadap Lemak dan Kolesterol Ayam Broiler

Total lactic acid bacteria, phenolic compounds and antioxidant activities of pineapple waste and Indigofera zollingeriana leaves by liquid fermentation

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