Processing Technology of Feed Wafer to Increase Feed Production and Efficiency

Abstract

Feed is one of the important factor that affect livestock productivity, so the availability of good quality feed is a requirement for livestock development in an area. In the tropical area, providing forage as a crucial feed for ruminants was hampered by fluctuating seasons. Likewise, the availability of agricultural waste as an alternative source of feed material experiences the same constraints, easily damaged, and bulky (voluminous). Therefore, feed processing technology is needed so that it is become durable, easily stored, and easily provided for livestock. One way to overcome this is to utilize technology for making wafers. Information regarding technology for making animal feed wafers in Indonesia is still limited. This paper reviews a number of studies that discuss the development of wafer processing technology, types of wafers, the main components of wafer compilers, wafer manufacturing processes, reactions that occur during wafer manufacturing, nutrient quality of various wafers, and the results of research on the use of wafers for feed livestock. Wafers are feeds that are processed using heat and pressure, so that a solid, compact, and high density product is formed. Feed wafer technology is a modification of cube and block feed. Wafers are divided into feed wafers, feed supplement wafers, and complete feed wafers. Feed wafers can be used instead of concentrates. Feed supplement wafers are high in energy and protein. Complete feed wafers contain energy, protein, fiber, and complete minerals that have been adapted to the daily nutritional needs of livestock. Feed wafer processing technology can be one of the strategies to provide feed with a constant composition of nutrients throughout the season and increase production and feed efficiency.

Kualitas Fisik Snack Bar Pakan Ternak Ruminansia Berbasis Limbah Tanaman Jagung dengan Lama Penyimpanan yang Berbeda

“…Kandungan pati yang terdapat pada bahan perekat juga menyebabkan terjadinya proses gelatinisasi saat pemanasan. Hal ini akan menghasilkan ikatan hidrogen dan mengikat komponen pakan sehingga menghasilkan produk pakan yang kompak dan tidak mudah hancur (Retnani, Barkah, Saenab, & Taryati, 2020).…”

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“…Kendala utama pakan kambing adalah sebagai berikut: rendahnya kualitas hijauan; tingkat palatabilitas dan kecernaannya rendah, oleh karena itu, perlu dikembangkan teknologi yang sesuai untuk menghasilkan pakan ternak yang lebih tahan lama, lebih mudah penanganannya, lebih mudah didistribusikan dan tersedia di semua musim (Retnani, 2013). Pada musim penghujan hijauan pakan melimpah, namun pada musim kemarau hijauan pakan sangat sedikit atau bahkan tidak ada sama sekali sehingga produksi ternak dapat menurun (Retnani, 2010).…”

Evaluation of the Physical Quality of Supplement Wafer and Application of Supplement on Layer Performance

“…The amylose content of cassava flour is 25.33%, amylopectin is 46.79% (Selian et al, 2019), the pollard amylose is 25% and amylopectin is 75% (Arnyke et al, 2014), and tapioca flour waste amylose is 16% amylopectin is 74% (Kurniadi, 2010). According to Retnani et al (2020), the gelatinization of starch is influenced by the ratio of amylose and amylopectin in feed ingredients.…”