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Maggot nutrition content in various growing media (vegetable, fruit, and food processing industry): fish flour substitution E. B. Barus; Yunilas; U. Hasanah; N. Najwa
Jurnal Peternakan Integratif Vol. 10 No. 3 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Vegetable, fruit, and food processing industrial waste has a low nutritional content. The quality of the nutritional content is improved by processing it through fermentation. The study was conducted experimentally using a completely randomized design (CRD) factorial pattern. There were two factors (3 x 3), namely Factor I various maggot growing media (D1 = mustard greens, cabbage, and cauliflower leaves, D2 = banana, pineapple, and papaya, D3 = coconut dregs, tofu dregs, and cassava waste ) and Factor II fermentation time (L1 = 2 days, L2 = 4 days and L3 = 6 days), with three replications. The parameters of this study consisted of the nutritional content of maggot in the form of water content, dry matter, crude protein, crude fiber, crude fat, and ash. The results showed that various maggot-growing media had a significant effect (P<0.05) on the ash content and a very significant effect (P<0.01) on crude protein. No significant effect (P>0.05) was found on moisture content, dry matter, crude fiber, and crude fat. The duration of fermentation of maggot growing media had a significant effect (P<0.05) on crude protein and crude fat but had no significant effect (P>0.05) on moisture content, dry matter, ash content, and crude fiber. There was an interaction between various types of waste and the duration of fermentation of the media on the protein content of maggot. Still, there was no interaction with the water content, dry matter, crude fiber, crude fat, and ash.

Bioactivator Based On Organic Waste for Maggot Media Tarigan, E.; Yunilas; N. Ginting; N. Saidi
Jurnal Peternakan Integratif Vol. 10 No. 3 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Bioactivator is needed for making maggot growth media. This study aims to determine the quality of bioactivator based on various organic waste. The research design used was a 4x3 factorial randomized design (CRD) with three replications. The factor I was various organic wastes (D1 = vegetable waste, D2 = fruit waste, D3 = food processing waste, D4 â€‹â€‹= mixed waste and Factor II was length of Â fermentation day (L1 = 7 days, L2 = 14 days, L4 = 21 days), the variables observed were pH, colour, aroma, microbial population, and total acid. pH of media was in the range of 5.4 - 6.7. There was no difference in colour and aroma due to each treatment. Population of microbial in the range of Â 11.36 x 105 - 2.18 x 106, 14 days fermentation caused highest microbial population. Total acid range of 2.21 - 3.15. In conclusion bioactivator of vegetable, fruit, food processing and mixed waste almost has the same characteristics on pH, colour, aroma and total acid. However, 14 days of fermentation produced better bioactivator. This study will be continued with the application of bioactivators as maggot media growth.

Evaluation of the Fiber Content of Maggot (Hermetia Illucens) Growing Media-Based Organic Waste Sagala, A.A; Yunilas; N. Ginting; N.Br.Ketaren; D.Purba
Jurnal Peternakan Integratif Vol. 10 No. 3 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Organic waste is waste that can be decomposed entirely from biological processes and is easily decomposed. Organic waste has low nutrient content and high fibre. Efforts are made to increase the low nutrient content and reduce the high fibre content contained in organic waste, then fermented using local microorganisms (MOL). This study aimed to determine changes in fibre content (NDF, ADF and hemicellulose) in various fermented organic wastes. The method is an experimental method with a completely randomized design (CRD) with two factors, namely various organic wastes and fermentation time, with three replications. The parameters of this study consisted of NDF, ADF and Hemicellulose. The study showed that the treatment of various organic wastes had a very significant effect (P < 0.01) on NDF, ADF and hemicellulose. Fermentation time had a very significant effect (P < 0.01) on ADF but had no significant effect (P > 0.05) on NDF and hemicellulose. There was a significant interaction (P < 0.01) between organic waste and fermentation time on ADF content, but there was an interaction with NDF and hemicellulose. Conclusion: Fermentation of various organic wastes and duration of fermentation using local microorganisms (MOL) can reduce the fibre content of NDF, ADF and hemicellulose. The best fermentation was obtained on vegetable media fermented for two days.

Digestibility Of Maggot Black Soldier Fly (Hermetia Ilucens) Flour in Ration Of Kampong Chicken Naibaho, Geofani; Yunilas; Hasnudi; Ginting, Nurzainah; Simanullang, Basta
Jurnal Peternakan Integratif Vol. 9 No. 1 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v9i1.6485

Good quality animal feed was a determining factor for the success of livestock industry. Maggot BSF had the potential as a promising protein source feed. The aimed of this researceh was to investigate digestibility of crude protein, dry matter, organic matter of BSF maggot flour. The maggot was kept in media of fermented palm oil coir (FPOC) with dose of fermenter 1, 3, 5%. The maggot processed into flour and fed to kampong chickens. The reseach was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments were: M0 (fish meal), M1 (Maggot FPOC 1%), M2 (maggot FPOC 3%) and M3 (maggot FPOC 5%). Based on the results of the study, it was found that BSF had a significant effect (P <0.05) on protein digestibility (M0 = 75.70, M1 = 63.03, M2 = 73.32, and M3 = 56.24), a very significant effect (P <0.01) on the digestibility of dry matter (M0 = 64.72, M1 = 44.08, M2 = 44.26, and M3 = 37.43), and the digestibility of organic matter (M0 = 68.59, M1 = 45, 32, M2 = 48.08, and M3 = 47.47). Maggot flour from FPOC 3% produced good crude protein digestibility in kampong chicken compared to FPOC 1% and 3% .

The Effect of Fermented Rice Straw with Eco Enzyme on Percentage Non Carcas of Local Sheep Hasnudi; L. K. Pardosi; Yunilas
Jurnal Peternakan Integratif Vol. 9 No. 3 (2021): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v9i3.7564

Most sheep are kept in the countryside as it is easy to maintain and have high economic value. This study aims to determine the effect of feeding fermented rice straw combine with odot grass (Pennisetum purpureum cv ) on the percentage of non-carcass ofÂ local sheep. Rice straw was fermented by eco enzyme. The research method used was a completely randomized design experiment (CRD) with five treatments and four replications while the treatments were given as P0 = 0% fermented rice straw, P1 = 25% fermented rice straw, P2 = 50% fermented rice straw, P3 = 75% fermented rice straw and P4= 100% fermented rice straw. Parameters observed were head weight percentage without skin, leg weight percentage without skin, skin weight percentage, tail weight percentage without skin, trachea and lungs weight percentage, liver weight percentage, heart weight percentage, blood weight percentage, intestine weight percentage, compound belly weight percentage. The results showed that the administration of 25% fermented rice straw combine with odot grass caused better non-carcass percentage, such as the percentage of skin, the percentage of the head without skin, the percentage of the leg without skin, the percentage of liver, the percentage of the heart, the percentage of the trachea and lungs, the percentage of the stomach compound and blood percentage. Based on the results of the study, it is known that the use of 25% fermented rice straw combine with odot grass on male local sheep give the best result on non-carcass and can be an alternative feed for sheep.

Percentage of Local Sheep Carcases: Feed by Fermented Cassava Peel M. Fadil; Yunilas; Tati Vidiana Sari; Edhy Mirwandhono; Sayed Umar
Jurnal Peternakan Integratif Vol. 10 No. 2 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v10i2.8639

This study aimed to determine the effect of giving various doses of fermented cassava peel by local microorganisms (MOL) on the percentage of carcasses of local male sheep. The research was carried out at Mr. Praditya Raharja's Ranch, Jalan Bunga Rinte, Simpang Selayang, Medan, from December 16, 2019 to March 8, 2020 using a completely randomized design (CRD) with 4 treatments and 5 replications. This study used 20 male local sheep with an average initial body weight of 12.59 Â± 1.22 kg. The treatments were: P0 (without fermented cassava peel in the ration), P1 (25% fermented cassava peel in the ration), P2 (50% fermented cassava peel in the ration), and P3 (75% fermented cassava peel in the diet). ration). The parameters studied were final weight, slaughter weight, empty body weight, and carcass percentage. The results showed that the application of cassava peel fermented by MOL in the ration had no significant effect (P>0.05) on the final weight (P0=26.17 kg/head, P1=23.34 kg/head, P2=24.50 kg/head, P3=23.43 kg/head), slaughter weight (P0=26.10 kg/head, P1=22.67 kg/head, P2=24.23 kg/head, P3=22.38 kg/head), body weight empty (P0=18.81 kg/head, P1=17.20 kg/head, P2=18.37 kg/head, P3=16.64 kg/head), carcass weight (P0=11.31 kg/head , P1=9.55 kg/head P2=10.15 kg/head, P3=9.27 kg/head), and carcass percentage (P0=60.17%, P1=55.16%, P2=55, 17%, P3=55,70%). The conclusion of this study was that giving fermented cassava peel to sheep still had a positive effect, as it did not reduce the body weight of the sheep's carcass and the percentage of carcass produced was more than 50%.

Nutrition Content of Murrah Buffalo's Milk Curd By Using Lime Juice (Citrus aurantifolia) Yanti, S.D; Hasnudi; Yunilas; E. Mirwandhono; N. Ginting
Jurnal Peternakan Integratif Vol. 10 No. 2 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v10i2.8705

. Dadih is the result of fermented milk made in bamboo and covered with banana leaves on top, then allowed to stand for approximately 24-48 hours. This study aims to determine the effect of various doses of lime juice (Citrus aurantifolia) in the manufacture of dadih on the nutritional content (water content, fat content, protein content, carbohydrates and pH).This research method used a completely randomized design (CRD) 4 treatments 5 replications. The treatments were dose of lime juice, namely P0 = 0% Control only buffalo milk without lime, P1 = 1% lime juice, P2 = 3% lime juice, P3= 5% lime juice. Based on the research results, it is known that the addition of 5% (10 ml) for every 200 ml of milk is the optimal treatment for water content, fat content, protein content, carbohydrates and pH.

Maggot Production in Various Organic Wastes (Vegetables, Fruits, Food Processing Industries): Potential as Alternative Feed Substitutes for Fish Meal Sihombing, Saur M.; Yunilas; E. Mirwandhono
Jurnal Peternakan Integratif Vol. 10 No. 2 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v10i2.9231

Maggot is an alternative to fish meal because it has a fairly high protein content, is easy to cultivate and is able to decompose organic waste into its own food. The better the quality of the maggot growing media, the higher the maggot production will be . Vegetable, fruit and food processing industrial waste is an organic waste that is commonly encountered but its nutritional quality is low. To improve the nutritional quality, fermentation was carried out using local microorganisms (MOL). The purpose of this study was to examine the effect of various types of vegetable, fruit and food processing industrial waste media and different fermentation times on the production of maggot (Hermetia illucens). This study was conducted experimentally using factorial randomized block design (RAK) method with 2 factors ( 3Ã—3), namely factor 1 for various organic wastes (D1 = vegetable waste, D2 = fruit waste, D3 = food processing industrial waste) and factor 2 for fermentation time (L1 = 2 days, L2 = 4 days, L3 = 6 days), with 3 replicates. The parameters of this study consisted of biomass weight, feed consumption, waste reduction index/WRI, feed conversion efficiency/ECI, and survival rate/SR. The results of variance showed that organic waste and fermentation time had a very significant effect (p<0.01) on the parameters of maggot production. It was concluded that the production of maggot (Hermetia illucens) was best in the D1L1 treatment with a biomass weight of 1522.33 g, feed consumption 66.06%, WRI 2.20%, ECI 0.42%, and SR 89.52%.

The Effect Of Fermenting Papaya Leaf Flour As A Feed Addition To Broiler Chicken Performance P. Nababan; Yunilas; N. Br. Kataren; U. Hasanah; I. Siburian
Jurnal Peternakan Integratif Vol. 10 No. 3 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v10i3.9386

Papaya leaves are one of the wastes that are commonly used as feed additives because they have good quality and are commonly used as medicine in livestock. This study aims to determine the effect of adding papaya leaf flour as a feed additive on the performance of broiler chickens. The study was conducted experimentally using a completely randomized design (CRD) with five treatments with five replications, namely P1 = ration without the addition of fermented papaya leaf flour, P2 = ration with the addition of 3% fermented papaya leaf flour, P3 = ration with the addition of 6% papaya leaf flour. Fermentation, P4 = ration with the addition of 9% fermented papaya leaf flour, P5 = ration with the addition of 12% fermented papaya leaf flour. The research parameters were feed consumption, body weight gain, and feed conversion. The results showed that the use of fermented papaya leaf flour up to 12% had a significant effect (P < 0.05) on consumption, body weight gain, and conversion. The study's conclusion showed that adding fermented papaya leaf flour as a feed additive of 12% was more efficiently used to improve broiler performance.

Maggot nutrition content in various growing media (vegetable, fruit, and food processing industry): fish flour substitution E. B. Barus; Yunilas; U. Hasanah; N. Najwa
Jurnal Peternakan Integratif Vol. 10 No. 3 (2022): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v10i3.9455

Vegetable, fruit, and food processing industrial waste has a low nutritional content. The quality of the nutritional content is improved by processing it through fermentation. The study was conducted experimentally using a completely randomized design (CRD) factorial pattern. There were two factors (3 x 3), namely Factor I various maggot growing media (D1 = mustard greens, cabbage, and cauliflower leaves, D2 = banana, pineapple, and papaya, D3 = coconut dregs, tofu dregs, and cassava waste ) and Factor II fermentation time (L1 = 2 days, L2 = 4 days and L3 = 6 days), with three replications. The parameters of this study consisted of the nutritional content of maggot in the form of water content, dry matter, crude protein, crude fiber, crude fat, and ash. The results showed that various maggot-growing media had a significant effect (P<0.05) on the ash content and a very significant effect (P<0.01) on crude protein. No significant effect (P>0.05) was found on moisture content, dry matter, crude fiber, and crude fat. The duration of fermentation of maggot growing media had a significant effect (P<0.05) on crude protein and crude fat but had no significant effect (P>0.05) on moisture content, dry matter, ash content, and crude fiber. There was an interaction between various types of waste and the duration of fermentation of the media on the protein content of maggot. Still, there was no interaction with the water content, dry matter, crude fiber, crude fat, and ash.

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