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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) BUANA SAINS
Nurita Thiasari
Universitas Tribhuwana Tunggadewi
Biochemistry, Genetics & Molecular Biology Chemistry Mathematics Physics Other

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Complete feed batang pisang terfermentasi dengan level protein berbeda terhadap kecernaan bahan kering, kecernaan bahan organik dan TDN secara in vitro Nurita Thiasari; Ahmad Iskandar Setiyawan
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 26, No 2 (2016)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2016.026.02.9

Abstract

The study aimed to investigate the effect of protein level in the complete feed based on fermented banana pseudostem(CFFBP) on in vitro digestibility. The experiment was conducted from May to August 2016. CFFBP was made at the field laboratory of Tribhuwana Tunggadewi University, Malang. Proximate and in vitro digestibility analysis was carried out at the Animal Nutrition Laboratory, the Faculty of Animal Husbandry, Brawijaya University. The experiment used Completely Randomized Design with 3 treatments and 5 replications. The treatments were P1CFFBP at protein level 12%; P2CFFBP at protein level 14%; P3CFFBP at protein level 16%. The results showed that digestibility of dry matter (DMD), digestibility of organic matter (OMD) and Total Digestible Nutrient (TDN) were significantly affected by the treatments (P<0.01). The highest digestibility of DMD, of OMD and TDN was found at CFFBP with protein level 14%. The DMD value were P171.56%, P2 75.06% and P3 74.32%. The OMD value were P165.53%, P2 68.50% and P3 69,82%. The TDN value were P161.84%, P2 66.07% and P3 64.91%. The experiment concluded that the increasing level of protein in the CFFBP could increase DMD, OMD and TDN, and it was related to the availability of protein and energy ratio. The ideal level of protein in this experiment was 14%. Keywords: complete feed, fermented banana pseudostem, in vivo digestibility, protein level
ANALISIS NILAI PH DAN INDEKS TELUR PUYUH SETELAH PERENDAMAN MENGGUNAKAN EKSTRAK LENGKUAS MERAH (Alpinia officinarum) TERFERMENTASI PADA KONSENTRASI YANG BERBEDA Oktavianus Jehadut; Eka Fitasari; Rosyida Fajri Rinanti; Nurita Thiasari
BUANA SAINS Vol 26, No 1 (2026)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v26i1.8702

Abstract

This study aimed to evaluate the effect of fermented red galangal (Alpinia officinarum) extract on the pH value and index of quail eggs during storage. A total of 315 fresh quail eggs were subjected to three treatments: no immersion (P0), immersion in 25% extract (P1), and immersion in 50% extract (P2), using a completely randomized design with five replications. Eggs were immersed for 24 h and stored at room temperature for 0 to 49 days. Observations were conducted on days 0, 7, 14, 21, 28, 35, 42, and 49 for albumen pH, yolk pH, albumen index, and yolk index. The results showed that immersion in fermented red galangal extract significantly reduced the increase in pH of both albumen and yolk compared to the control, particularly at a concentration of 50%. The treatment also slowed the decline in albumen index and yolk index, with P2 consistently maintaining higher values throughout storage. Overall, immersion in 50% fermented red galangal extract was the most effective treatment, extending the internal quality of quail eggs for up to 49 days. This suggests that fermented red galangal extract has potential as a natural preservative for quail eggs, and further studies are recommended to assess microbiological quality and oxidative stability during storage.
Co-Authors Ahmad Iskandar Setiyawan Eka Fitasari Oktavianus Jehadut Rinanti, Rosyida Fajri