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All Journal Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan REKASATWA : Jurnal Ilmiah Peternakan
Novieta, I. D.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Social Sciences Veterinary

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KANDUNGAN PROTEIN KASAR DAN SERAT KASAR SILASE BATANG PISANG KOMBINASI INDIGOFERA (INDIGOFERA SP) UNTUK PAKAN TERNAK RUMINANSIA Hania, Emil Mil; Novieta, I. D.; fitriani, Fitriani; Irmayani, Irmayani
REKASATWA : Jurnal Ilmiah Peternakan Vol 3, No 1 (2021): REKASATWA : Jurnal Ilmiah Peternakan
Publisher : Universitas Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/rekasatwa.v3i1.11133

Abstract

ABSTRAKPenelitian ini bertujuan untuk mengetahui kandungan protein kasar dan serat kasar silase batang pisang kombinasi indigofera (indigofera sp) untuk pakan ternak ruminansia. Penelitian ini dilaksanakan pada bulan Januari-Maret 2020, yang bertempat di Laboratorium Fakultas Pertanian, Peternakan dan Perikanan Kampus ll UMPAR dan selanjutnya dilakukan analisa proksimat di laboratorium kimia makanan ternak Fakultas Peternakan Universitas Hasanuddin, Makassar. Penelitian ini menggunakan batang pisang, indigofera sp, konsentrat, garam, molases, air, kertas label, dan kantong plastik. Penelitian ini tiga kali ulangan yaitu N1= 50% batang pisang + 40% biomassa indigofera + 10% konsentrat, N2= 50% batang pisang + 30% biomassa indigofera + 20% konsentrat, N3= 50% batang pisang + 20% biomassa indigofera + 30% konsentrat, N4= 50% batang pisang + 10% biomassa indigofera + 40% konsentrat. Hasil penelitian menunjukkan bahwa kandungan protein kasar silase batang pisang kombinasi indigofera (indigofera sp) untuk pakan ternak ruminansia tidak berpengaruh nyata (P>0,05) sedangkan kandungan serat kasar silase batang pisang kombinasi indigofera (indigofera sp) untuk pakan ternak ruminansia berpengaruh nyata (P<0.01). Kata kunci : Batang pisang,Indigofera sp,Protein Kasar dan Serat Kasar CRUDE PROTEIN AND CRUDE FIBER CONTENT OF BANANA STEM SILAGE COMBINATION OF INDIGOOFERA (Indigofera sp) FOR RUMINANT ANIMAL FEEDABSTRACT.This study aims to determine the content af crude protein and crude fiber in the silage of indigofera sp banana stems for ruminant feed. This research was conducted in january-march 2020, which took place in the Laboratory of the Faculty of Agriculture, Animal husbundry and Fisheries Campus II UMPAR and then carried out a proximate analysis at the Laboratory for animal feed chemistry, Faculty of Animal Husbundry, Mkassar. This study used banana stalks, indigofera sp, concentrate, salt, molasses, water, lebel paper and plastic bags. Thiis study used a completel randomised design (RAL) with four treatment levels and three replication, name N1= 50% banana stem + 40% indigofera biomass + 10% concentrate, N2=50% banana stem + 30% indigofera biomass + 20% concentrate, N3=50% banana stem + 20% indigofera biomass+ 30% concentrate, N4=50% banana stem + 10% indigofera biomass+ 40% concentrate. This results showed that the crude protein content of indigofera sp combination banana stem silage for ruminant animal feed had no significant effect (P>0,05), while the crude fiber content of indigofera sp combination banana stem silage for ruminant animal feed had a significant effect (P<0,01)Key word : Banana stem, indigofera sp, crude Protein and crude Fiber
Karakteristik Organoleptik dan Nilai pH Yoghurt dengan Penambahan Sari Buah Mengkudu (Morinda citrifolia L) Rasbawati, Rasbawati; Irmayani, Irmayani; Novieta, I. D.; Nurmiati, Nurmiati
Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan Vol. 7 No. 1 (2019): Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan
Publisher : Department of Animal Production and Technology, Faculty of Animal Science, IPB University in associated with Animal Scientist's Society of Indonesia (HILPI)

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Abstract

Yogurt is a processed product which is the fermentation of milk by lactic acid bacteria. The use of noni fruit in the process of making yogurt is one of the efforts to diversify food. This study aims to determine the effect of Morinda citrifolia L level extract on the characteristics and pH value of yogurt. The study used a completely randomized design (CRD) with 4 treatments (P0: 0%, P1: 5%; P2: 10% and P3: 15%) and the treatment was repeated 3 times. Observations were analyzed using variance analysis (ANOVA) and if there were significant differences, it would be followed by Duncan's Real Distance Difference test (Duncan's Multiple Range Test) to determine which treatment level gave a significant difference. The results showed that the addition of noni fruit extract had a very significant effect (P <0.01) on the organoleptic characteristics and pH value of yogurt. The best results obtained in this study were the addition of noni fruit extract with a level of 10%.
Co-Authors A.A. Ketut Agung Cahyawan W Fitriani Fitriani Hania, Emil Mil Irmayani Irmayani Nurmiati Nurmiati Rasbawati, Rasbawati