Total Jamur, Jenis Kapang dan Khamir Pellet Ayam Kampung Super dengan Penambahan Berbagai Level Pollard Berprobiotik

Jurnal Sain Peternakan Indonesia

Barus

2021

This study aims to examine the effect of fermentation time on pH levels, total bacteria and total fungi litter chicken fermented. The research method was carried out by collecting various chicken litters from 16 closed house cages in Semarang City, Demak Regency and Kendal Regency, then combined and fermented. The study used a completely randomized design in the direction of 4 treatments and 4 replications, the treatments were T0 = 0 week litter curing; T1 = 3 weeks litter curing; T2 = 6 weeks of litter curing; T3 = 9 weeks litter curing. The parameters observed were pH value, total bacteria and total litter fungi in broiler chickens. The results showed that there was a significant effect (P <0.05) between curing time on the pH value and the total litter bacteria in fermented broiler chickens. The longer the curing time, the pH value decreases, because the longer fermentation process produces more organic acids. The results of the calculation of total bacteria show that the best treatment is the T2 treatment with the number of bacteria as much as 8.12 x 107 log CFU / g. Meanwhile, the total fungus had no significant effect (P> 0.05) on all treatments. The conclusion of this research is the best chicken litter fermentation at 6 weeks duration of ripening. Produce a total of bacteria and fungi as much as 0.25 x 103 CFU/g and indicated that they were not pathogenic bacteria and fungi.

Section: Total Fungimentioning

confidence: 99%

pH, Total Bacteria and Total Fungi Litter Fermentation at Different Ripening Durations

Jurnal Sain Peternakan Indonesia

Barus

2021

“…Pengambilan data pada total jamur menggunakan metode hitung cawan (Total Plate Count) yang merupakan metode penentuan total jamur secara keseluruhan dalam suatu bahan menggunakan media Sabouroud Glucosa Agar (SGA) (Nurdianto et al, 2015). Sedangkan pengambilan data identifikasi yeast dilakukan dari analisis pengecatan gram dan melihat morfologi dari yeast (Bulele et al, 2019).…”

Section: Pengambilan Data Penelitianunclassified

“…Penelitian menunjukkan penambahan vitamin dan mineral pada limbah kubis fermentasi mempengaruhi pertumbuhan jamur. Nurdianto et al (2015) menyatakan bahwa pertumbuhan total jamur dipengaruhi oleh ketersediaan nutrisi, suhu, air, dan oksigen. Total jamur dapat digunakan sebagai parameter penentu kualitas suatu produk.…”

Section: Total Jamurunclassified

Total Jamur dan Identifikasi Yeast pada Limbah Kubis Fermentasi dengan Penambahan Vitamin dan Mineral

Ginting

2020

jitro

Self Cite

ABSTRAKPenelitian bertujuan mengkaji peningkatan kualitas limbah kubis fermentasi dengan penambahan vitamin dan mineral dilihat dari kandungan total jamur dan identifikasi yeast. Metode penelitian menggunakan rancangan acak lengkap (RAL) pola searah dengan 5 perlakuan dan 3 ulangan. Pengolahan data pada parameter total jamur diolah menggunakan anova, jika ada pengaruh yang nyata dilanjutkan uji duncan, sedangkan pada parameter identifikasi yeast menggunakan metode deskriptif. Penelitian menunjukkan bahwa penambahan vitamin dan mineral berpengaruh nyata (P<0,05) terhadap total jamur yang dihasilkan. Total jamur terbanyak pada perlakuan penambahan vitamin dan mineral 10% dengan rata-rata total jamur 71,33 x 104 CFU/g. Pengecatan gram pada identifikasi jenis yeast didapatkan bentuk oval, soliter dan gram positif (yeast) menunjukkan identifikasi jenis yeast yang tumbuh yaitu Saccharomyces cerevisiae. Simpulan penelitian adalah penambahan vitamin dan mineral sebanyak 10% mampu meningkatkan kualitas limbah kubis fermentasi dilihat dari kandungan total jamur dan jenis yeast.Kata kunci: fermentasi, jamur, limbah kubis, pengecatan gram, yeastABSTRACTThe study aimed to evaluate the quality improvement of fermented cabbage waste which was added by vitamins and minerals by observing the total fungus and type of yeast. The method used was a completely randomized design (CRD) unidirectional pattern, with 5 treatments and 3 replications. Statistical analysis of total fungus was processed by ANOVA and continued by the Duncan Multiple Renge test, and the data type of yeast was discussed descriptively. The result showed, the addition of vitamin and mineral treatment significantly influenced the number of fungi (P<0,05). The highest number of fungus was shown beside 10% supplementation of vitamins and minerals (7.33 x 104 CFU/g). Gram coloring on the identification of yeast types obtained oval, solitary, and gram-positive (yeast) it shows that the identification of the growing yeast type, Saccharomyces cerevisiae. The conclusion of the addition of 10% vitamins and minerals can improve the quality of 2 days cabbage waste fermentation seen from the total fungus and the type of yeast that grows.Key Words: cabbage waste, fermentation, gram paintings, yeast

Quality improvement of fermented wheat pollard with addition of vitamin minerals seen from potential hydrogen content, total lactic acid bacteria and total yeast

IOP Conf. Ser.: Earth Environ. Sci.

Yolansa

2020

The research aim was to examine the quality improvement of fermented wheat pollard with addition of vitamin and minerals. Research material consists of wheat pollard, aquades, fermented cabbage waste, vitamin and minerals. Research method begins with smooth the cabbage waste and added 8% salt and 6,7% molasses from the weight of fresh cabbage, then fermented during 6 days. Fermented cabbage waste was then mixed with wheat pollard which has been preheated at temperature 121°C during 15 minutes and mixed with minerals as much 0; 2,5; 5; 7,5 and 10%, afterwards fermented during 4 days. Research design was with the parameters of potential hydrogen and total lactid acid bacteria using a complete random pattern design with 5 treatments and 3 repetitions, while the parameters total yeast was using descriptive methods. Result of research indicated that potential hydrogen was non significant (p<0,05) in all treatment, total lactid acid bacteria was non significant (p<0,05) in all treatment, while the highest total yeast was with the population 3x105 CFU/ml with type of Saccharomyces cerevisiae. The conclusion of research was the wheat pollard fermented with addition of vitamin and minerals had no impact on the potential hydrogen aspects and the total lactic acid bacteria produced, but there was a growing yeast.