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All Journal Jurnal Riset Rumpun Ilmu Hewani (JURRIH)
Warisman Warisman
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Agriculture, Biological Sciences & Forestry

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Pemanfaatan Limbah Tongkol Jagung (Zea Mays L.) yang Difermentasi Menggunakan Ma-11 untuk Menurunkan Serat Kasar dengan Dosis yang Berbeda Aditya Ilham Ramadhan; Purwo Siswoyo; Warisman Warisman
JURNAL RISET RUMPUN ILMU HEWANI Vol. 5 No. 1 (2026): April : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v5i1.10239

Abstract

This study was motivated by the large amount of agricultural waste, particularly corn waste in the form of corn cobs (Zea mays L.), which has not been optimally utilized and is generally considered to have little economic value. One effort to utilize this waste is to process corn cobs into an alternative feed for ruminants through fermentation using MA-11 as a bioactivator or decomposer starter inoculum. This study aimed to determine the nutritional content of corn cobs after fermentation with MA-11 and to evaluate the effectiveness and potential of MA-11 in reducing crude fiber content. The study employed an experimental method using a Completely Randomized Design (CRD), consisting of three MA-11 concentrations, namely 1%, 3%, and 7%, along with a negative control of 0%. The observed parameters included crude fiber reduction, color, and aroma of the fermented material or silage. The results showed that MA-11 contains beneficial microorganisms capable of decomposing organic matter and contributing to the fermentation process. The concentration of MA-11 and fermentation duration had a significant effect (p < 0.05) on crude fiber content. Higher concentrations of MA-11 and longer fermentation periods resulted in a greater reduction in crude fiber content. Fermentation for 3 days produced the best results in reducing crude fiber, thereby improving the quality and digestibility of corn cobs as a livestock feed ingredient.
Pengaruh Marinasi Daging Itik Manila (Cairina moschata) Afkir dengan Berbagai Jenis Asam terhadap Uji Organoleptik Amrina Kanaya; Warisman Warisman
JURNAL RISET RUMPUN ILMU HEWANI Vol. 5 No. 1 (2026): April : JURRIH: JURNAL RISET RUMPUN ILMU HEWANI
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurrih.v5i1.10241

Abstract

This study evaluated the effects of different acids as marinating agents on the organoleptic quality of spent Muscovy duck (Cairina moschata) meat. The experiment used a Completely Randomized Design (CRD) with four treatments and five replications: P0 (control/non-marinated), P1 (tamarind acid), P2 (vinegar/acetic acid), and P3 (citric acid), all at 6% concentration for 60 minutes. Taste, texture, aroma, and color were evaluated through organoleptic testing by semi-trained panelists. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test at a 95% confidence level when significant differences occurred. Results showed that acid type significantly affected (P<0.05) all organoleptic parameters. P1 produced the highest scores for taste (3.84±0.80), texture (3.72±0.89), and color (3.60±0.76), while its aroma score (3.44±0.86) did not differ significantly from the control (3.56±0.65). P3 produced the lowest scores for taste (1.48±0.77), texture (1.64±0.81), aroma (1.28±0.46), and color (2.52±1.22). Thus, 6% tamarind acid was the most effective treatment, improving flavor, tenderness, and aroma while maintaining meat color and increasing overall panelist preference. These findings suggest that tamarind acid is a suitable marinating agent for enhancing the sensory acceptability of spent Muscovy duck meat and reducing undesirable characteristics without adversely affecting its overall sensory characteristics acceptability.
Co-Authors Aditya Ilham Ramadhan Amrina Kanaya Purwo Siswoyo