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All Journal Jurnal Ilmu Ternak JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan Agrinimal Jurnal Ilmu Ternak dan Tanaman Media Kontak Tani Ternak Jurnal Sumber Daya Hewan Jurnal Agripet
Rahmad Fani Ramadhan
Fakultas Peternakan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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Journal : JURNAL ILMIAH PETERNAKAN TERPADU

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The Effect Fermentation Durian Fruit Waste Use Oyster Mushroom (Pleurotus Ostreatus) on Water, Ash, Crude Fat, and Crude Protein Content Dewi, Rd Rahma Sandriana; Ramadhan, Rahmad Fani; Rusmana, Denny
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 3 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i3.p802-815

Abstract

Durian fruit waste is a type of agricultural waste that has a fairly high nutritional content so that it has the potential to be used as a feed source of energy for poultry. This study aims to analyze the effect of fermenting durian fruit waste using oyster mushrooms (Pleurotus ostreatus) on the water, ash, crude fat, and crude protein content of durian fruit waste. The research was conducted from November 2024 to January 2025 at the Mini Feedmill Ciparanje and Non-Ruminant Animal Nutrition and Animal Feed Industry Laboratory at the Faculty of Animal Science, Universitas Padjadjaran. The study was carried out experimentally using a completely randomized design with 5 treatments and 5 replications for each treatment. The treatments were as follows: P0 (unfermented DFW), P1 (fermented DFW with an inoculum dose of P. ostreatus 0.5%), P2 (fermented DFW with an inoculum dose of P. ostreatus 1%), P3 (fermented DFW with an inoculum dose of P. ostreatus 2%), and P4 (fermented DFW with an inoculum dose of P. ostreatus 4%). The results of the study showed that the use of oyster mushrooms (Pleurotus ostreatus) had a significant effect on increasing the levels of water, ash, crude fat, and crude protein in fermented durian fruit waste. The inoculum dose of 1% of oyster mushrooms yielded the best results, with an increase in crude protein content of up to 10.94%.
The Effect of Durian Fruit Waste Fermentated with Trichoderma Sp. in Laying Hen Ration on Egg Yolk Quality Syaukani, Muhammad Fithrah Naufal; Ramadhan, Rahmad Fani; Adriani, Lovita
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 3 (2025)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v13i3.p852-867

Abstract

Egg yolk has a high nutrient content, but cholesterol content and synthetic dyes added in egg yolk trigger concerns for the community so that alternatives are needed to improve egg quality by using Fermented Durian Fruit Waste (LBDF). This study aims to analyze the effect of LBDF with Trichoderma sp. in the ration of laying hens on egg quality. The research was conducted from January to March 2025 at Ciparanje Mini Feedmill and Laboratory of Non-Ruminant Poultry Nutrition and Animal Food Industry, located at Building 3, Faculty of Animal Husbandry, Padjadjaran University. The research was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 4 replicates for each treatment, with each unit consisting of 2 laying hens, namely P0 (ration without LBDF), P1 (ration with LBDF Trichoderma sp. 5%), P2 (ration with LBDF Trichoderma sp. 10%), P3 (ration with LBDF Trichoderma sp. 15%), P4 (ration with LBDF  Trichoderma sp. 20%). The results showed that the addition of LBDF  with Trichoderma sp. gave a real effect on yolk cholesterol, yolk color, and yolk weight. The addition of LBDF to feed ingredients at 15% (P3) gave the best effect in reducing egg cholesterol, improving yolk color, and yolk weight.
Co-Authors - Montesqrit Arifin, Heru Galang Aulia, Nazilla Denny Rusmana Deny Saefulhadjar Dewi, Rd Rahma Sandriana Diding Latipudin Endah Yuniarti Indiriani, Nyimas Popi Ismiraj, Muhammad Rifqi Ken Ratu Gharizah Alhuur Korima, Inge Lovita Adriani Mansyur Mansyur Maulana, Roni Yusuf Novi Mayasari Rahmat Hidayat RAMADHANI, AGNIA MUTHMAINNAH Syaukani, Muhammad Fithrah Naufal Syifa, Diyn Aldida Yetti Marlida Yuniar, Dhea Alfita