The nutrient value of banana peel fermented by tape yeast as poultry feedstuff

Koni, Theresia Nur Indah; Foenay, Tri Anggarini Yuniwaty; Asrul, Asrul

doi:10.21776/ub.jiip.2019.029.03.05

Cited by 4 publications

(1 citation statement)

References 7 publications

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“…The fermentation process can also be improved by increasing the phosphorus and calcium content in the mixture [27]. Banana peel and cabbage are organic matter with a high calcium and phosphorus content.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Starter Ratio on Tofu-Processing Wastewater Fermentation Into Fertilizer

Rasmito¹,

Sato²,

Widari³

2023

ETJ

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The process of tofu manufacturing produces solid (slurry) and liquid wastes with high protein content. Tofu-processing Wastewater can be used as the primary material for liquid NPK fertilizer production. The process of converting tofu-processing wastewater into liquid fertilizer was simple and requires a short fermentation time. The fermentation process was carried out by mixing of EM 4 (starter for fermentation liquid), alcohol as solvent and organics matter. The selection of organic matter that is used as the primary ingredient of liquid fertilizer would affect the content of N, P and K substances in the product. Banana peel and cabbage are organic matter with a high calcium and phosphorus content. This research was conducted to determine the effect of the addition ratio of cabbage and banana peel to time duration of fermentation on the tofu- wastewater processing into liquid fertilizer. The results showed that increasing the ratio of cabbage to the starter increased the levels of N and P along with the length of fermentation time. However, increasing the cabbage ratio in the starter causes a decrease of K in liquid fertilizer.

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Section: Introductionmentioning

confidence: 99%

The Effect of Starter Ratio on Tofu-Processing Wastewater Fermentation Into Fertilizer

Rasmito¹,

Sato²,

Widari³

2023

ETJ

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Performa Ayam Kampung Super yang Diberi Ransum Dengan Level Protein dan Enzim Berbeda

Noferdiman

Sestilawarti

Fiqliah

et al. 2020

Seminar Nasional Ilmu Peternakan Terapan

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Penelitian ini bertujuan untuk mengetahui performa ayam kampung super yang diberi ransum dengan penggunaan level protein dan enzim berbeda. Rancangan yang digunakan dalam penelitian ini yaitu Rancangan Acak Lengkap (RAL) pola faktorial 3 x 2 terdiri yang dari 4 ulangan. Perlakuan yang diberikan terdiri atas faktor pertama yaitu faktor protein dengan level P1: 16%, P2: 18%, dan P3: 20%; sedangkan faktor kedua yaitu enzim dengan level E0: 0,00% dan E1: 0,10%. Peubah yang diamati adalah konsumsi ransum, pertambahan bobot badan, konversi ransum, bobot potong, bobot karkas mutlak dan bobot karkas relatif. Data dianalisis menggunakan analisis ragam (ANOVA) jika berpengaruh nyata dilanjutkan dengan uji jarak berganda Duncan. Hasil penelitian menunjukan bahwa pengaruh penggunaan level protein dan enzim dalam ransum menunjukkan interaksi yang tidak nyata (P>0,05) terhadap konsumsi dan konversi ransum, bobot potong, bobot karkas mutlak dan bobot karkas relatif, sedangkan pada masing-masing penggunaan level protein dan enzim dalam ransum berpengaruh nyata (P<0,05) terhadap pertambahan bobot badan, bobot potong, bobot karkas mutlak dan bobot karkas relatif. Kesimpulan penelitian ini adalah penggunaan level protein 20% dan enzim 0,10% dapat meningkatkan pertambahan bobot badan dan bobot karkas ayam kampung super.

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Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

Koni¹,

Marambandima²,

Foenay³

2023

Advances in Biological Sciences Research

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Kepok banana peel is one of the potential feedstuff because of its availability and eases to obtain. However, the fiber content in banana peels was high and resulted in a limitation of its usage. Fermentation can reduce the crude fiber, and the process requires soluble carbohydrates such as palmyra sugar liquid. Therefore, a study were necessary conducted to assess the nutritional changes of fermented kepok banana peels added with different levels of palmyra sugar liquid. A Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications was used in this study. The treatments were P0: kepok banana peel without palmyra sugar liquid, P2: Kepok banana peel using 2% palmyra sugar liquid, P4: fermented kepok banana peel with 4% palmyra sugar liquid, and P6: kepok banana peel fermented with 6% palmyra sugar liquid. The variables observed were dry matter, ash content, crude protein content, crude fat, and crude fiber. The results showed that level of palmyra sugar liquid had no significant effect (P > 0.05) on dry matter and crude fat content. However, it had a very significant effect (P < 0.01) on the ash, crude protein, and crude fiber content. Level of 6% palmyra sugar liquid was able to produce kepok banana peel silage which is high in crude protein, crude fat, but has lowest crude fiber content. It can be concluded that the usage of palmyra sugar liquid was able to improve the quality of banana peel silage and the addition 6% of palmyra sugar liquid has high value of protein, crude fat, and the lowest value of crude fiber.

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The nutrient value of banana peel fermented by tape yeast as poultry feedstuff

Cited by 4 publications

References 7 publications

The Effect of Starter Ratio on Tofu-Processing Wastewater Fermentation Into Fertilizer

The Effect of Starter Ratio on Tofu-Processing Wastewater Fermentation Into Fertilizer

Performa Ayam Kampung Super yang Diberi Ransum Dengan Level Protein dan Enzim Berbeda

Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

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