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All Journal Jurnal Ilmu Peternakan Terapan Jurnal Ilmiah Mahasiswa Pertanian
Sofia Sandi
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary

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Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan Sofia Sandi; Anggriawan Naidilah Tetra Pratama; Eli Sahara; Fitra Yosi; Meisji Liana Sari; Aptriansyah Susanda Nurdin
Jurnal Ilmu Peternakan Terapan Vol 6 No 2 (2023): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jipt.v6i2.3640

Abstract

Market vegetable waste is the remains of vegetables that are not sold, the result of weeding, or parts of vegetables that are not used for human consumption. This study aimed to determine the effect of fermentation time on nutrient composition, pH value, total acid, and ammonia of vegetable market waste juices. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (fermentation time 0 days), P1 (fermentation time 6 days), P2 (fermentation time 12 days), and P3 (fermentation time 18 days). The observed variables included pH, total acid, and ammonia with the duration of fermentation of vegetable market waste juice. The results showed that the duration of fermentation of vegetable market waste juice had a significant effect (P<0.05) on pH, total acid, and ammonia. This research can be concluded that fermentation with a duration of 12 days can increase ammonia and total acid and reduce pH.
The Effect of Fermented Rice Rinse Water on The Performance of Peking Ducks and on The Physical Quality of Peking Duck Meat Meisji Liana Sari; Riswandi Riswandi; Sofia Sandi; Daniel Simatupang; Pradesty Aulia Diah Ayu Prameswari
Jurnal Ilmiah Mahasiswa Pertanian Vol 8, No 2 (2023): Mei 2023
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (487.902 KB) | DOI: 10.17969/jimfp.v8i2.24718

Abstract

Fermented rice water contains lactic acid bacteria and can act as a probiotic that could decrease the pH of the digestive tracts and affect duck performances. The aim of this study was to determine the effect of fermented rice rinse water on the performance of Peking ducks and to determine the effect of fermenting rice rinse water on the physical quality of Peking duck meat. This research was conducted for 4 months in the experimental animal farm laboratory of the Department of Animal Technology and Industry, Faculty of Agriculture, Universitas Sriwijaya. Hundred Peking daily old duck originated from Lampung were applied to completely randomized design with five treatments: P0 (controls), P1 (water + fermented rice rinse water, 2%), P2 (water + fermented rice rinse water, 4%), P3 (water + fermented rice rinse water, 6%), and P4 (water + fermented rice rinse water, 8%) and each treatment has 4 replications. The parameter observed were weekly feed intake (1177.17 to 1200.67 g), body weight gain (213.78 to 225.06 g) and feed conversion ratio (5.33 to 5.53) and to know physical quality of Peking duck meat the observed parameters were pH, water holding capacity, cooking loss water, and tenderness of Peking duck meat. The results showed that fermented rice rinse water at a dose of 2, 4, 6, and 8% for 7 weeks had no effect (P0.05) on feed intake, weight gain, and feed conversion ratio and could not able to affect the performance of Peking ducks. The result showed that addition of fermented rice rinse water up to 8% drinking water had no effect on all parameters of physical quality of peking duck meat. The pH values ranging from 5.8 to 5.9, water holding capacity (DIA) values ranging from 68.79% to 73.37%, cooking losses ranging from 53.15% to 68.38%, and meat tenderness ranging from 191.80 gf to 322.05 gf. Based on the results of this study, it can be concluded that fermenting rice rinse water up to 8% in Peking ducks has not been able to produce optimal values for pH, water holding capacity, water content, cooking loss, and tenderness.
Co-Authors Anggriawan Naidilah Tetra Pratama Aptriansyah Susanda Nurdin Daniel Simatupang Eli Sahara Fitra Yosi Meisji Liana Sari Pradesty Aulia Diah Ayu Prameswari Riswandi Riswandi