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All Journal Jambura Journal of Animal Science Jurnal Hutan Pulau-Pulau Kecil : Jurnal Ilmu-Ilmu Kehutanan dan Pertanian Agrinimal Jurnal Ilmu Ternak dan Tanaman
Shirley Fredriksz
Jurusan Peternakan Fakultas Pertanian Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Other

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KUALITAS FISIK DAN KIMIA DEDAK PADI DENGAN LEVEL PEMBERIAN TEPUNG DAUN NANGKA BELANDA YANG BERBEDA Tabita N. Ralahalu; Shirley Fredriksz; Stenny Lambatir; Rajab Rajab
JURNAL HUTAN PULAU-PULAU KECIL Vol 5 No 2 (2021): JHPPK
Publisher : Program Studi Manajemen Hutan, Pascasarjana Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jhppk.v5i2.4594

Abstract

The nature of rice bran is easily damaged, it is necessary to seek a way to overcome this problem. The addition of antioxidants is one way of prevention, one of which is by using Dutch jackfruit leaf flour. This study was conducted to determine the physical and chemical quality of rice bran with different levels of Dutch jackfruit leaf powder. The study was conducted using a completely randomized design (CRD) with 4 treatments, where there were 3 replications in each treatment. The treatments that were tried were as follows: DNB0 (Rice bran with 0% Dutch jackfruit leaf flour) ; DNB1 (Rice bran with 0.6% of Dutch jackfruit leaf flour) ; DNB2 (Rice bran by giving 1.2% Dutch jackfruit leaf flour) ; DNB3 (Rice bran with 1.8% Dutch jackfruit leaf powder). Qualitative data such as odor and color of rice bran were discussed descriptively, while quantitative data such as weight, number of lice, and chemical quality of rice bran were analyzed using statistical inference method using Analysis of Variance with Completely Randomized Design method. The results showed that the use of Dutch jackfruit leaf flour could still maintain the color and odor quality of rice bran stored for one month. The results of the analysis of variance showed that there was no significant effect of using Dutch jackfruit leaf flour up to a level of 1.8% on the quality of weight, lice, moisture content, ash, crude protein, and crude fat of rice bran.
KUALITAS RANSUM KOMERSIAL BABI YANG DISIMPAN PADA BEBERAPA LAMA PENYIMPANAN Tabita Naomi Ralahalu; Shirley Fredriksz; Kadir Kadir
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 6 No 1 (2018): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2018.6.1.18-25

Abstract

The aim of this study was to determine the length of storage time on physical and chemical quality of swine commercial ration. Experimental design used was Randomised Complete design 4 x 5. Variables measured were physical quality, including weight, colour, and odor. Chemical quality such as water content, crude protein, and fat. Mean differences were detected using BNT, The treatment were LP0 = no store ; LP1 = one month store, LP2 = two months store, LP3 = three months store. The result shows that the treatmenthas significant effect on colour, odour and final weight of the ration (P<0.05). The treatment also has significant effect on nutrients content and peroxide number (P<0.05). It can be concluded that the final weight of LP3 ration decrease and was lower than the others, the colour has changed, the odour become tallowy smelling, water content of LP2 is higher, protein content of LP3 decrease, peroxide number of LP3 also decrease.
KUALITAS FISIK DAN KIMIA DEDAK PADI YANG DISIMPAN MENGGUNAKAN TEPUNG KULIT MANGGIS(Garcinia mangostana linn) PADA LEVEL BERBEDA Tabita Naomi Ralahalu; Shirley Fredriksz; Sandri Tipka
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 8 No 2 (2020): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2020.8.2.81-87

Abstract

The problem in using rice bran as animal feed is its low stability due to rancidity of hydrolysis and rancidity of oxidation. In addition, it quickly becomes clumpy and brings in insects, especially lice. The objective of this research was to determine the level of use of mangosteen peel flour in rice bran storage for one month on the physical and chemical qualities of rice bran. The research was conducted at the Laboratory of Animal Nutrition and Forage, Department of Animal Husbandry, Faculty of Agriculture, Pattimura University, Ambon. The materials used are rice bran from Gemba and mangosteen peel. The equipment used is a plastic sack with a size of 5 kg, a digital scale, a blender, a temperature and humidity measuring device. The research was conducted using a completely randomized design (CRD), 4 x 4. The observed variables included weight, color, odor, moisture content, crude protein, fat, and peroxide number. The follow-up test used if the treatments show significant differences is the Duncan test. The treatments tested were DKM0 = rice bran without mangosteen peel flour; DKM1 = rice bran with 5% mangosteen peel flour; DKM2 = rice bran with 7.5% mangosteen peel flour; DKM3 = Rice bran with 12.5% ​​mangosteen peel flour. The peroxide value of 7.95meq / kg is achieved when using 5% mangosteen peel flour, while at the 10% level it can suppress the smell until it becomes slightly rancid. The use of 15% mangosteen peel flour was not significant for color, fungus, protein moisture, fat and peroxide numbers.
PEMBERIAN TEPUNG DAUN MENGKUDU (Morinda citrifolia) TERHADAP KUALITAS FISIK DEDAK PADI SELAMA PENYIMPANAN Deni Kunuela; Shirley Fredriksz; Lily Joris
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 10 No 1 (2022): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2022.10.1.1-8

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh pemberian tepung daun mengkudu (Morinda citrifolia) dengan jumlah yang berbeda terhadap kualitas fisik dedak padi selama penyimpanan. Penelitian ini dilakukan di Laboratorium Teknologi dan Rekayasa Pakan, Jurusan Peternakan Fakultas Pertanian Unpatti Ambon sejak bulan September 2021 - Oktober 2021. Bahan yang digunakan dalam penelitian ini adalah dedak padi, daun mengkudu, dan aquabides. Penelitian yang dilakukan merupakan penelitian eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL), dengan 4 perlakuan dan 4 ulangan sehingga terdapat 16 unit percobaan. Variabel kualitatif seperti warna,aroma, keberadaan jamur dianalisis secara deskriptif. Variabel yang diamati adalah kualitas fisik dedak padi meliputi berat, warna, aroma (bau), keberadaan kutu, keberadaan jamur, dan pH. Hasil penelitian menunjukan bahwa perlakuan penambahan tepung daun mengkudu 4 gram, 8 gram, 12 gram dalam 200 gram dedak padi menunjukan pengaruh terhadap berat dedak padi sebelum dan sesudah penyimpanan, warna dimana penambahan tepung daun mengkudu memberi efek warna kehijauan pada dedak padi sebelum dan sesudah penyimpanan, bau (aroma) dari penggunaan daun mengkudu menyebabkan tidak berbau apek atau tengik, juga berpengaruh menekan pertumbuhan jamur, meskipun demikian secara keseluruhan pemberian daun mengkudu pada jumlah yang digunakan dalam penelitian belum mampu mempertahankan kualitas fisik dedak padi. ABSTRACT This research aims to find out the effect of distributing different amounts of powdered noni leaves (Morinda Citrifolia) on the physical quality of rice bran. This research was conducted in the Food Technology and Engineering Laboratory of Pattimura University’s Faculty of Agriculture from September 2021 to October 2021. The ingredients that were used in the research are Rice Bran, Noni Leaves, and Aquabides. This research is an experiment using a completely randomized design (CRD), with 4 treatments and 4 repetitions, resulting in 16 experiment units. Qualitative variables such as color, odor, and the existence of fungus are analyzed descriptively. The variables that are observed are the physical quality of rice bran which includes weight, color, odor, the existence of lice, the existence of mold, and the pH level. The research shows that the treatments that add 4 grams, 8 grams, and 12 grams of Powdered Noni Leaves on 200 grams of rice bran show effects on its weight before and after storage. The color also changes, adding Powdered Noni Leaves gives rice bran a greenish color. It also causes the odor of the bran to be not musty and rancid. It also suppresses mold growth. However, in general, the addition of said amounts of Powdered Noni Leaves is still not able to preserve the physical quality of rice bran.
Evaluasi Penggunaan Tepung Daun Cengkeh (Syzygium aromaticum) terhadap Kualitas Fisik Jagung Pecah setelah Penyimpanan Harun Kondoa; Lily Joris; Shirley Fredriksz
Jambura Journal of Animal Science Vol 5, No 2 (2023): Jambura Journal of Animal Science
Publisher : Animal Husbandry Department, Faculty of Agriculture Gorontalo State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35900/jjas.v5i2.19037

Abstract

The purpose of this research is to find out about the evaluation of using clove leaves powder with different percentages on the physical quality of corngrit that is being stored for two months. This research is done in the Feed Technology and Engineering Laboratory of the animal husbandry department, Faculty of Agriculture, Pattimura University in the period of September to November 2022. This research consists of 4 treatments and 4 repetition, P0 = 1500g corn grit  + 0g clove leaves powder (0%); P1 = 1500g corn grit + 225g clove leaves powder (15%); P2 = 1500g corn grit  + 450g clove leaves powder (30%); P3 = 1500g corn grit  + 675g clove leaves powder (45%). The variables that are being observed in this research include weight, color, smell, lice, and fungus. The result of the research shows that the addition of 30% and 45% clove leaves powder in 1500g of corn grit  gives better results to the physical quality of grit because they suppress lice infestation and fungus growth. The treatments also give distinct fragrant clove leaves, instead of the usual musty odor that appears on the corn grit that has been stored for 2 months.
Co-Authors Deni Kunuela Harun Kondoa Kadir Kadir Lily Joris Rajab Rajab Sandri Tipka Stenny Lambatir Tabita N. Ralahalu Tabita Naomi Ralahalu