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Utilization off fermented copra meal with A. niger in broiler diet T Haryati; M.H Togatorop; A.P Sinurat; T Purwadaria; Murtiyeni .
Jurnal Ilmu Ternak dan Veteriner Vol 11, No 3 (2006): SEPTEMBER 2006
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Research of nutritional evaluation of fermented copra meal and its application in broiler has been conducted. In the first experiment the crude protein and fiber contents were determined in the fermented copra meal using A. niger BPT, NRRL 337 and ES1. Further, 384 of Indian River DOC were used for in vivo experiment. Completed Randomized Design was used with 8 treatments: Control without and with 10% addition of copra meal, 3 levels of fermented copra meal addition with Aspergillus niger BPT or A. niger NRRL 337 (10, 15, 20%). Every treatment was repeated 8 time with 6 birds each. Variables measured were body weight, consumption, feed conversion, mortalities and carcass analyses. Diets were formulated in isocalori and isoprotein. The research was conducted in 6 weeks. The results showed that fermentation process increased the copra meal protein content from 22.3 to 36.1; 35.6 and 38.6% respectively for fermentation with A. niger BPT, NRRL 337 and ES1, decreased the crude fiber from 19.5 to 13.0; 18.9 and 8.28%. Results during 3 weeks trial show that the treatment significantly affected on broiler performance (P<0.05). Fermented copra meal was better than non fermented copra meal. There was no significantly different (P>0.05) in broiler performance at 6 weeks trial evaluation. The best conversion was in diet with 10% fermented copra meal with A. niger BPT and NRRL 337. The feed conversion of diets with 10% of each fermented products were better than control or diet without copra meal. The feed conversion of 15% fermented copra meal addition was not significantly different to control. Utilization of fermented copra meal with A. niger BPT or NRRL 337 should not more than 15%. Key Words: Copra Meal, Bioprocess, Broiler

Optimation of β-mannanase production on submerged culture of Eupenicillium javanicum as well as pH and temperature enzyme characterizations T Purwadaria; T Haryati; E Frederick; B Tangendjaja
Jurnal Ilmu Ternak dan Veteriner Vol 8, No 1 (2003): MARCH 2003
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Two successive experiments were conducted to determine the optimal substrate concentration of coconut meal (CM) and incubation time for production of β-mannanase from Eupenicillium javanicum. Both experiments were designed based on factorial. In the first experiment, the main factor was substrate concentration of 1, 2, and 3%, while the sub-factor was incubation time of 1, 2, 3, 4, 5, 6, and 7 days. The two factors were interacted highly significantly (P<0.01). Since the highest β- mannanase activity, protein concentration and saccharification activity towards coconut meal were obtained from 3% CM after five day incubation time (P<0.05), the second experiment was designed for higher substrate concentration. The main factor was also substrate concentration of 3, 4 and 5%, while the sub factor was incubation time of 5 and 6 days. The two factors were also interacted highly significantly (P<0.01) for mannanase activity and protein concentration, while specific activity was not significantly different (P>0.05). The best activity was obtained at 4% of coconut meal for five day incubation time, which was not significantly different with that of 3% at the same incubation time. Therefore, it was concluded from both experiments that the best enzyme production was obtained from 3% of coconut meal at incubation time of 5 days. Then, further experiments show that the enzyme had optimum pH at the range of 5.4-5.8, the same pH range in duodenum, while at pH 4.5 the activity was relatively low. Although, at pH 4.5 the enzyme activity was reduced, the enzyme was still active for four hours. At pH 5.8 and 6.5 the enzyme was quite stable. The optimum temperature of the enzyme was at 500C, higher than the body temperature of most poultry (400C). The reduction of enzyme activity at 400C could be overcome by increasing the enzyme concentration. The enzyme was stable after 4 hour incubation at 28 (room temperature) and 400C, however, the enzyme activity was considerably reduced at temperature of 900C after 60 second incubation. In the poultry digestion system the activity is not affected by temperature, but in the pelleting process where the steam temperature approximately 900C has to be limited for not more than 30 seconds. Key words: Coconut meal, β-mannanase, Eupenicillium javanicum, pH and temperature characterization

Effect of fibre hydrolytic enzymes supplementation on performances of broiler chickens fed diets containing rice bran Pius P Ketaren; T Purwadaria; A.P Sinurat; T Haryati
Jurnal Ilmu Ternak dan Veteriner Vol 17, No 3 (2012): SEPTEMBER 2012
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Use of the rice bran as poultry feed is restricted by its high fibre content as poultry is unable to hydrolyse the fibre into available energy. This experiment was aimed The aim of this experiment was to investigate the effect of crude enzymes supplementation on performances of broiler chickens fed diets containing 30% rice bran. The experiment was based on completely randomized design with nine experimental diets. Diets 1-5 contained 5% less than recommended protein and energy, based on determined metabolizable energy (ME) content in the rice bran at 2040 kcal/kg, without taking into account on the beneficial effect of the enzyme supplementation. These diets were: 1. A control diet (D2040, without enzymes); 2. D2040 + E. javanicum (BS4) + P. nalgiovense (S11); 3. D2040 + BS4 + A. niger; 4. D2040 + BS4 + commercial enzymes (CE); 5. D2040 + B. pumilus (PU4-2) + CE. Four other experimental diets contained the same protein and energy levels as in the diets 1-5, but had taken into account on the beneficial effect of the enzyme supplementation,. These diets were: 6. D2702 + BS4 + S11; 7. D2650 + BS4 + A. niger; 8. D2465 + BS4 + CE ;and 9. D2465 + PU4-2+ CE. Each experimental diet was repeated six times and each replication consists of 5 day-old broiler chickens. Results showed that FCR of the chickens fed D2040 + PU4-2 + CE diet (FCR = 1.38) and D2465 + PU4-2 + CE diet (FCR = 1.46) were significantly (P < 0.01) improved compared to the control diet (FCR = 1.64). This experiment strongly shows that supplementation of PU4-2 + CE enzymes significantly (P < 0.01) improved feed efficiency of the broiler chickens by 11-16%. Key Words: Fibre Hydrolytic Enzymes, Broiler Chickens, Performances

Nutritive value of fermented coconut meal in ration of laying ducks with various phosphorous levels A.P Sinurat; T Purwadaria; A Habiebie; T Pasaribu; H Hamid; J Rosida; T Haryati; I Sutikno
Jurnal Ilmu Ternak dan Veteriner Vol 3, No 1 (1998)
Publisher : Indonesian Center for Animal Research and Development (ICARD)

A series of experiment was conducted to improve the utilization of coconut meal in poultry ration . A bioprocess (fermentation) approach was adopted. Coconut meal was fermented followed by an enzymatic process at room temperature or 50 OC.The nutritive value of the fermented products was determined chemically. Product with the highest nutritive value was then used for a feeding trial to study the interaction effect between dietary levels of fermented coconut meal and phosphorous level on the performances of laying ducks. Nine experimental diets were formulated, i.e ., the factorial of 3 levels of fermented coconut meal (0, 30 and 40%) and 3 levels of total phosphorous (0.6, 0.8 and 1 .0%) . The diet was fed to pullet ducks and the performances of the ducks were observed for 16 weeks of production period. The results showed that the nutritive value of coconut meal increased by fermentation and the highest yield was achieved when the enzymatic process was performed at 500C. There was no significant interaction effect between dietary fermented coconut meal levels and the phosphorous levels on all parameters observed, except on egg weight. Inclusion of fermented coconut meal in the ration up to 30% did not produce negative effects on the productivity oflaying ducks, however, higher levels (40%) ofinclusion reduced the egg size Keywords: Coconut meal, fermentation, ducks, egg production

The changes of peroxide number of coconut meal during storage and fermentation processed with Aspergillus nige Helmi Hamid; T Purwadaria; T Haryati; A.P Ketaren
Jurnal Ilmu Ternak dan Veteriner Vol 4, No 2 (1999): JUNE 1999
Publisher : Indonesian Center for Animal Research and Development (ICARD)

The effect of fermentation process and duration of storage of fermented coconut meal with Aspergillus niger on its peroxide number has been studied. First stage of experiment was arranged in a completely randomized design with four treatments (raw coconut meal, 0 and 4 day aerobic fermentation incubation and after 2 day anaerobic enzymatic incubation). The peroxide number was determined as potentiality for rancidity. The three incubation processes decreased the peroxide number significantly. The highest reduction was obtained at 4 day aerobic fermentation (49.7%). The decrease of peroxide number of fermented coconut meal was correlated with the decrease of lipid content. The regression coefficient is highly significant (r2 = 0.76, P<0.01). In the second experiment, the effect of storage on the peroxide number of fermented product was conducted by factorial design 2x3x4 i.e., two type of substrates (fermented and non fermented coconut meal), 3 storage temperatures (-13, 4, and 29oC) and 4 storage times (1, 2, 3, and 4 months). Statistical analysis for lipid contents showed that there was significant interaction (P<0.05) between kind of substrates and storage time. The lipid content of fermented product was decreasing from the first up to the third month of storage, then it was increasing at the fourth month, but the lipid content of non fermented coconut meal did not significantly changed (P>0.05). Statistical analysis for the peroxide number showed that there was highly significant interaction between the type of substrates and storage temperature. The peroxide number on the fermented products did not significantly increase, where as the non fermented products show significantly increased during storage course. The significant interaction between storage duration and temperature observed. At low temperatures (-13 and 4°C) storage the peroxide number increased 44%, while at high temperature (29°C) up to 95%. The highest peroxide number on the fermented product (43.5 ppm) was obtained at the temperature storage of 29°C for 4 month period. This value is still under rancidity limit (80 ppm). It could be concluded that fermentation process reduced the rancidity of coconut meal. Key words : Coconut meal, fermentation, peroxide number, Aspergillus niger

The use of blood protein polymorphism to estimate genetic distance among populations of Indonesian native sheep, St. Croix and Merino Agus Suparyanto; T Purwadaria; Subandriyo .; T Haryati; K Diwyanto
Jurnal Ilmu Ternak dan Veteriner Vol 7, No 1 (2002): MARCH 2002
Publisher : Indonesian Center for Animal Research and Development (ICARD)

The genetic distance among populations of Indonesia native sheep (Ciamis, Garut, Sumatera and Garahan), St. Croix and Merino were estimated to investigate the genetic relationship among those breeds. Blood protein polymorphism of transferin (Tf), post-transferin (PTf), albumin (Alb), post-albumin (PAlb) were detected from blood plasma, while haemoglobine (Hb) was detected from erythrocyte using Polyacrylamide Gel Electrophoresis (PAGE). Results of PAGE showed that Tf was controlled by 6 alleles, while Alb by 4 alleles, PTf by 3 Alleles and PAlb and Hb by 2 alleles. Value of breeding coefficient within individual subpopulations (FIS) for Tf (-0,0014), Alb (-0,0046) and Hb (0,0256) were not significantly different by noel. These results show that data of gene frequency are still following Hardy-Weinberg Equilibrium and inbreeding inside the sub population did not occur. The closest distance among the native breeds is the subpopulations of Ciamis and Garut due to neighboring area and similar traits of Thin Tail Sheep. The genetic distance of both population to Sumatera Thin Tail Sheep and Garahan Fat Tail are quite far. In addition to that results all Indonesian native breed were distinctly different from St. Croix and Merino. Key words: Indonesian native sheep, St. Croix, Merino, blood protein polymorphism, genetic distance

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