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Produk Susu Kefir Sari Buah Pisang Starter Japannese Cristal Algae Untuk Peningkatan Ketahanan Pangan Di Daerah Perbatasan RI-RDTL Bouk, Gomera; Sinabang, Maria Kristina; K. Bere, Edelnia; Dewi, Yelsi Listiana
Jurnal Ilmiah Fillia Cendekia Vol 9 No 1 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i1.4868

Kefir is a fermented milk product using lactic acid bacteria and yeast which has a distinctive sour and alcoholic taste. The study was conducted in July-October 2023. The research was conducted at the Laboratory of Animal Product Technology at Ben Mboi Polytechnic, Kakuluk Mesak District, Belu Regency, East Nusa Tenggara Province and the Feed Chemistry Laboratory, Faculty of Animal Husbandry, Nusa Cendana University-Kupang. With the aim of knowing the characteristics of milk kefir by utilizing Japanese algae crystals as milk fermenation materials and to determine the chemical quality of kefir milk products added with plantains as one of the functional food products. This study used experimental methods, and the research design used Complete Randomized Design (RAL) factorial patterns. The first factor is the composition of the material consisting of components: K1=Japanese Algae:Banana:Sugar:Milk (50g:50g:10g:500ml), K2= Japanese Algae:Banana: Sugar:Milk (75g:75g:20g:750ml), and K3= Japanese Algae:Banana:Sugar:Milk (100g:100g:30g:1000ml). The second factor is Storage duration which consists of: L1 = Storage length 24 hours, L2 = Storage length 48 hours and L3 = Storage length 72 hours, so there are 9 combinations. The results showed that the combination of treatment of the composition of kefir milk forming ingredients and storage duration had a significant effect on the chemical quality of kefir milk. The best treatment is shown in the combination of K3L1 treatment, namely the composition of kefir milk forming ingredients from Japanese algae: Banana: Sugar: Milk (100g: 100g: 30g: 1000ml) with the best protein content (4.77 ± 0.334), low alcohol content values (0.31 ± 0.065) and pH of 5.63 ± 0.115.

Corn Waste Grinding and Processing Machine as Cattle Feed in The Border Area of The Republic of Indonesia and The Democratic Republic of Timor-Leste (RI-RDTL) Kamlasi, Yohana; Bouk, Gomera; Bere, Edelnia Kristina; Sinabang, Maria Kristina; Citrawati, Gusti Ayu Oka
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p121-132.2024

Corn straws and cobs are wastes from corn farming that are not utilized. This corn waste has potential as an alternative use for cattle but has low nutritional quality. Therefore, this corn waste is fermented to improve its nutritional quality. This study aimed to analyze the effect of straw and corncob fermentation on nutrient content and characteristics of rumen fluid in vitro. This experiment consisted of three (3) experimental stages. Experiment Phase 1: Manufacture of a multifunctional grinding machine. This experiment uses a qualitative method through a description of the tools made. Experiment Phase 2: Processing straw and corncobs with the EM4 fermentation method. This experiment used a completely randomized design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with five replications. The variables measured were nutrient content (dry matter, organic matter, ash, crude protein, crude fat, crude fiber, and extracts without nitrogen. Experiment Phase 3: Test the nutritional quality of fermented corn straw and cobs with the In Vitro method. This experiment used a randomized block design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with four replications. The variables measured were the characteristics of the rumen fluid (pH, VFA, and NH3). The results of the Phase 1 experiment show that the feed grinding machine has specifications adapted to its function. Stage 2 showed that the treatment significantly affected the nutrient content. Stage 3 showed that different treatments had a significant effect on NH3 and no significant effect on pH and VFA. Based on the results of experiments that have been carried out, corncob fermentation can improve its nutritional content.

Respon Pertumbuhan Rumput Odot terhadap Pemberian Pupuk Bokashi dengan Level Berbeda pada Lahan Kering Beriklim Kering Citrawati, Gusti Ayu Oka; Akramullah, Muh.; Tiya, Ning Ayu Dwi; Bere, Edelnia Kristina; Sinabang, Maria Kristina
Tarjih Tropical Livestock Journal Vol. 4 No. 2 (2024): Tarjih-Tropical Livestock Journal
Publisher : Program Studi Peternakan Fakultas Sains dan Teknologi Universitas Muhammadiyah Sinjai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47030/trolija.v4i2.841

Penelitian ini bertujuan untuk mengevaluasi pengaruh pemberian pupuk bokashi dengan konsentrasi berbeda terhadap pertumbuhan rumput odot (Pennisetum purpureum cv. Mott) di lahan kering beriklim kering. Parameter yang diamati meliputi tinggi tanaman, jumlah daun, dan diameter batang. Pengamatan rumput odot berlangsung selama 60 hari. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan tiga perlakuan: P0 (bokashi 0%), P1 (bokashi 2%), P2 (bokashi 4%), dan empat ulangan. Hasil penelitian menunjukkan bahwa aplikasi pupuk bokashi secara signifikan meningkatkan tinggi tanaman, jumlah daun, dan diameter batang dibandingkan kontrol (P0). Perlakuan terbaik diperoleh pada P2 dengan konsentrasi bokashi 4%. Penelitian ini merekomendasikan penggunaan pupuk bokashi sebagai upaya meningkatkan produktivitas rumput odot di lahan kering untuk mendukung ketersediaan pakan ternak.

Corn Waste Grinding and Processing Machine as Cattle Feed in The Border Area of The Republic of Indonesia and The Democratic Republic of Timor-Leste (RI-RDTL) Kamlasi, Yohana; Bouk, Gomera; Bere, Edelnia Kristina; Sinabang, Maria Kristina; Citrawati, Gusti Ayu Oka
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p121-132.2024

Corn straws and cobs are wastes from corn farming that are not utilized. This corn waste has potential as an alternative use for cattle but has low nutritional quality. Therefore, this corn waste is fermented to improve its nutritional quality. This study aimed to analyze the effect of straw and corncob fermentation on nutrient content and characteristics of rumen fluid in vitro. This experiment consisted of three (3) experimental stages. Experiment Phase 1: Manufacture of a multifunctional grinding machine. This experiment uses a qualitative method through a description of the tools made. Experiment Phase 2: Processing straw and corncobs with the EM4 fermentation method. This experiment used a completely randomized design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with five replications. The variables measured were nutrient content (dry matter, organic matter, ash, crude protein, crude fat, crude fiber, and extracts without nitrogen. Experiment Phase 3: Test the nutritional quality of fermented corn straw and cobs with the In Vitro method. This experiment used a randomized block design with six treatments, namely control (elephant grass and grinting grass), corn straw, fermented corn straw, corncob, and fermented corncob with four replications. The variables measured were the characteristics of the rumen fluid (pH, VFA, and NH3). The results of the Phase 1 experiment show that the feed grinding machine has specifications adapted to its function. Stage 2 showed that the treatment significantly affected the nutrient content. Stage 3 showed that different treatments had a significant effect on NH3 and no significant effect on pH and VFA. Based on the results of experiments that have been carried out, corncob fermentation can improve its nutritional content.

Efek Temperatur Kandang Berbeda Pada Perfoma Ayam Broiler Nepa, Juliana Monika; Pamungkas, Aditya; Widu, Asri Apriana; Ottu, Melliany Anggelina; Sinabang, Maria Kristina
Jurnal Ilmu Peternakan Indonesia Vol. 2 No. 3 (2025): JIPENA - Oktober
Publisher : CV. SINAR HOWUHOWU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70134/jipena.v2i3.818

This study aims to determine the effect of temperature on broiler chicken production. This study was conducted at the Dryland Lab, Faculty of Animal Husbandry, Maritime Affairs and Fisheries, Nusa Cendana University. The study was conducted for 28 days, divided into 1 week of adjustment and 3 weeks of data collection. The DOC chickens used were 1 week old with the CP 707 strain with a total of 100 chickens. The feed used was CP 11 and CP 12 feed. This study was an experimental study using a completely randomized design (CRD). This study consisted of 4 treatments and 5 replications with a total of 20 plots. Each plot contained 5 chickens. Treatments included T1 = Cage temperature 30-30.5°C, T2 = Cage temperature 32-32.5°C, T3 = Cage temperature 34-34.5°C, T4 = Cage temperature 36-36.5°C. The variables were feed consumption, PBB, FCR, and drinking water consumption. The data analysis used Analysis of Variance (ANOVA) and, if significant (P<0.05), was followed by Duncan's test. Statistical results showed that different cage temperatures significantly (P<0.05) affected feed consumption, PBB, and FCR, but not significantly (P>0.05) on drinking water consumption. It can be concluded that different temperatures affect broiler chicken perfomance.

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