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All Journal Buletin Peternakan PROSIDING SEMINAR NASIONAL JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Proceeding of International Congress Jurnal Terapan Abdimas Livestock and Animal Research Jurnal Biologi Tropis Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Jambura Journal of Animal Science PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Jurnal Ternak Bantara Journal of Animal Science Agrinimal Jurnal Ilmu Ternak dan Tanaman Jurnal Nukleus Peternakan Jurnal Pengabdian Masyarakat Indonesia Tropical Animal Science Jurnal Masyarakat Madani Indonesia JIPHO (Jurnal Ilmiah Peternakan Halu Oleo)
Catur Suci Purwati
Jurusan Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara, Sukoharjo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Immunology & microbiology Public Health Social Sciences Veterinary Other

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Penyuluhan dan Pelatihan Pembuatan Nuget, Bakso Daging Ayam Petelur Afkir Kombinasi Rumput Laut Pada Kelompok Ibu-Ibu Kader Posyandu “Mawar” Perumahan Barat Dusun Karangduren Desa Jati Sri Sukaryani; Engkus Ainul Yakin; Catur Suci Purwati
Jurnal Pengabdian Masyarakat Indonesia Vol 1 No 6 (2021): JPMI - Desember 2021
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.80

Abstract

Abstrak Tujuan kegiatan Pengabdian kepada Masyarakat adalah untuk memberikan pengetahuan dan ketrampilan tentang pembuatan nugget dan bakso daging ayam petelur afkir yang dikombinasikan dengan rumput laut kepada kelompok ibu-ibu kader Posyandu “Mawar” Perumahan Barat Dusun Karangduren Desa Jati. Target kegiatan pengabdian ini adalah terjadinya peningkatan pengetahuan dan ketrampilan terhadap peserta kegiatan pengabdian ini. Metode yang diterapkan meliputi beberapa tahapan, yaitu tahap pertama melaksanakan pelatihan in class; tahap kedua melakukan praktek; tahap ketiga adalah monitoring dan evaluasi. Kegiatan pengabdian ini dalam pelaksanaan diawali dengan sosialisasi program dilanjutkan dengan memberikan pre test terhadap ibu-ibu kader posyandu sebagai dengan tujuan untuk mengetahui tingkat pengetahuan dan ketrampilannya sebelum menerima program kegiatan ini. Peserta dalam mengikuti pelatihan in class dan praktek pembuatan nugget dan bakso secara teori sangat antusias dan semangat serta bisa saling bekerjasama baik antar sesama peserta maupun antara peserta dan tim pengabdi. Setelah kegiatan praktek, peserta diberikan post test hal ini untuk mengetahui adanya peningkatan pengetahuan dan ketrampilan dari peserta. Nilai pre test rata-rata 41.92 dan rata-rata nilai post test 82,30. Kesimpulan yang dapat diambil dari kegiatan ini adalah terjadi peningkatan pengetahuan dan ketrampilan pada ibu-ibu kader Posyandu Mawar peserta kegiatan pengabdian PMKBI ini sebesar 96,33 %. Kata kunci : bakso, nuget, rumput laut . Abstract The purpose of this Community Service activity is to provide knowledge and skills about making rejected layer chicken nuggets and meatballs combined with seaweed to a group of cadres of Posyandu "Mawar" West Housing, Karangduren Hamlet, Jati Village. The target of this service activity is to increase the knowledge and skills of the participants of this service activity. The method applied includes several stages, namely the first stage of implementing in-class training; the second stage is doing practice; the third stage is monitoring and evaluation. This service activity in the implementation begins with program socialization followed by giving a pre-test to posyandu cadres with the aim of knowing their level of knowledge and skills before accepting this activity program. Participants in participating in in-class training and the practice of making nuggets and meatballs are theoretically very enthusiastic and enthusiastic and can cooperate with each other both among participants and between participants and the service team. After the practical activity, participants were given a post test to determine the increase in the knowledge and skills of the participants. The average pre-test value was 41.92 and the post-test average was 82.30. The conclusion that can be drawn from this activity is that there is an increase in knowledge and skills of the Posyandu Mawar cadres participating in this PMKBI service activity of 96.33%. Keywords: meatballs, nuget, seaweed
Performance of Laying Hen Eggs on the Addition of Sprouts at Wakhid Farm, Magetan Regency Catur Suci Purwati; Engkus Ainul Yakin; Febrian Nisa Ramadhani
Bantara Journal of Animal Science Vol 3, No 2 (2021)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v3i2.1946

Abstract

This study aimed to determine the performance of laying hen eggs on the addition of sprouts at Wakhid Farm, Magetan Regency. This research was conducted at Wakhid Farm, Magetan Regency. Sprouts were soaked for 1 day before being given to the treatment feed. This study used 4 types of treatment and each treatment consisted of 4 replications. P0 is control (50% corn + 15% bran + 35 concentrate), P1 is 50% corn + 15% bran + 35% concentrate + 5% sprouts, P2 is 50% corn + 15% bran + 35% concentrate + 10% sprouts and P3 which is 50% corn + 15% bran + 35% concentrate + 15% sprouts. Observation parameters include feed consumption, hen day production, egg weight and egg mass. Parameters observed in the study included feed consumption, egg production, hen day production, egg weight and egg mass. The research method used RAL (Completely Randomized Design) unidirectional pattern. The data obtained were then analyzed using ANOVA (Analysis of variance). If there is a significant treatment effect, then proceed with the DMRT Test (Duncan Multiple Range Test) to determine the differences between treatments. The data obtained showed that the performance of different eggs for each treatment sample had a significant effect on feed consumption, hen day production, egg weight and egg mass. The results showed that feed consumption was between 118.7 – 118.5 grams/day/head, hen day production was between 79.46 – 90.17%, egg weight was between 57.08 – 60.47 grams and egg mass was 43.94 – 56.55 grams. The conclusion was that the addition of sprouts did not affect feed consumption, hen day production and egg mass and had a significant effect on egg weight.. 
IBM PEMANFAATAN LIMBAH RUMAH PEMOTONGAN HEWAN (RPH) KARANGANYAR SEBAGAI BAHAN PEMBUATAN STARTER MOL (BIOFERTILIZER) DI KELOMPOK TANI RUKUN MAKARYO MOJOGEDANG, KARANGANYAR Sulistyaningsih, Catur Rini; Purwati, Catur Suci
Jurnal Terapan Abdimas Vol 3, No 1 (2018)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.857 KB) | DOI: 10.25273/jta.v3i1.2161

Abstract

Abstract. IbM aims to handle livestock waste, namely the manufacture of biofertilizer (starter-mol) based on rumen livestock as well as biological fertilizer. IbM's target is to reduce waste contamination, especially rumen fluid in RPH, increase the added value of rumen fluids that can be used to source microorganisms in starter manufacture, increasing knowledge about the production of quality biofertilizer. So that the Makaryo Rukun peasant group can make their mole starter to meet their needs. The method that is done is by counseling with lectures, discussions, through training with practice directly by partners, mentoring to partners and evaluation. Based on the average evaluation increased by 37.31%.Keywords: biofertilizer, farmer group Makaryo, RPH Abstrak. IbM bertujuan untuk penanganan limbah ternak yaitu pembuatan biofertilizer (starter-mol) berbasis rumen ternak  sekaligus sebagai pupuk hayati. Target dari IbM ini adalah mengurangi pencemaran limbah khususnya cairan rumen pada RPH, meningkatkan nilai tambah cairan rumen yang dapat digunakan untuk sumber mikroorganisme pada pembuatan stsrter, meningkatkan pengetahuan mengenai pembuatan biofertilizer yang berkualitas. Sehingga kelompok tani Rukun Makaryo dapat membuat starter mol sendiri untuk mencukupi kebutuhannya. Metode yang dilakukan yaitu dengan penyuluhan dengan ceramah, diskusi, melalui pelatihan dengan praktek langsung oleh mitra, pendampingan kepada mitra dan evaluasi. Berdasarkan evaluasi rata-rata mengalami peningkatan sebesar 37,31%.Kata Kunci : biofertilizer, kelompok tani Rukun Makaryo, RPH
Nutritional Content of Fermented Cassava (Manihot esculenta crantz) Peel Using Cattle Rumen Waste Dwi Handayani, Hesti; Purwati, Catur Suci; Yakin, Engkus Ainul; Husein, Muhammad
Bantara Journal of Animal Science Vol. 6 No. 1 (2024): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v6i1.5419

Abstract

This research aims to determine the effect of cow rumen waste on the nutritional value of cassava skin by increasing the values of dry matter content, crude fibre content and soluble protein content. This study used a unidirectional, completely randomized design (CRD) with four treatments and four replications. Then, the analysis was repeated two times. Fermentation was carried out for seven days. The treatment is P0 = 50 gram cassava peel + 14% bran + 2% molasses + 0% rumen waste, P1 = 50 gram cassava peel + 14% bran + 2% molasses + 2% rumen waste, P2 = 50 gram cassava peel + 14% rice bran + 2% molasses + 4% rumen waste, P3 = 50 gram cassava peel + 14% bran + 2% molasses + 6% rumen waste. The parameters observed in this study were the Dry Matter content (DW), Crude Fiber content (SK), and Soluble Protein content (PT). The results of measuring the dry matter content of P0, P1, P2 and P3 were achieved respectively, 33.92%, 38.88%, 43.20% and 51.20%. The crude fiber content results P0, P1, P2, P3 were achieved respectively at 0.41%, 0.72%, 1.16% and 1.49%. The results of dissolved protein levels P0, P1, P2 and P3 were achieved respectively at 5.11%, 5.17%, 5.73% and 7.20%. The research concluded that fermentation for seven days using cow rumen waste significantly affected the dry matter content, crude fibre content and soluble protein content of cassava peel.
Digestibility of Dry and Organic Matter of Oil Palm Leaves through Fermentation using different levels of Alfalfa Microbacteria-11 Harnadi, Harnadi; Sukaryani, Sri; Purwati, Catur Suci
Jambura Journal of Animal Science Vol 7, No 1 (2024): 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.v7i1.27268

Abstract

This research aims to determine the effect of nutrient content in palm leaf fermentation using MA-11 on the value of Dry Matter Digestibility and Organic Matter Digestibility. This study used a completely randomized design (CRD) with a one-way pattern with four treatments and each treatment was repeated three times. P0: 250 grams of palm leaves + 0 ml dose of MA-11, P1: 250 grams of palm leaves + 2 ml dose of MA-11, P2: 250 grams of palm leaves + 4 ml dose of Ma-11, P3: 250 grams of palm leaves + 6 ml dose of Ma-11. The results of the study showed that the average value of Dry Matter Digestibility was obtained P0: 22.70%, P1: 24.95%, P2: 27.81% and P3: 45.64%, the average value of Organic Matter Digestibility was obtained P0: 17.68%, P1: 23.51%, P2: 25.78% and P3: 44.58%. The conclusion of this study is that palm leaf fermentation using a dose of 0 ml to 6 ml with a fermentation period of 9 days has a very significant effect on increasing the value of Dry Matter Digestibility and the value of Organic Matter Digestibility.
Pengaruh Perbedaan Bangsa Kambing Sannen dan Sapera terhadap Kualitas Susu Catur Suci Purwati; Sri Sukaryani; Imam Budiharjo; Ludfia Windyasmara
Jurnal Ternak : Jurnal Ilmiah Fakultas Peternakan Universitas Islam Lamongan Vol 15 No 1 (2024): Juni, 2024
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v15i1.238

Abstract

The aim of this research was to determine the physical quality of sapera goat milk at different milking times from the Bamboe Koening Farm Sukoharjo goat farm. There are 10 lactating female sapera goats. Milk samples were taken three times, 100 ml each for each treatment, at Bamboe Koening Farm Sukoharjo. The experimental design used the Independent Student T-Test with 2 treatments and 10 repetitions. The treatments in this research were A, namely morning milking and B, namely afternoon milking. The variables were observed for pH value, specific gravity, fat content, protein content, boiling value and reductase value. The results of this study show that the pH value, fat content and protein content have a real influence, while specific gravity, boiling value, alcohol value and reductase value have no real influence.
KECERNAAN PROTEIN KASAR DAN SERAT KASAR KULIT SINGKONG TERFERMENTASI MA-11 Rachmawati, Erna Nur; Sukaryani, Sri; Purwati, Catur Suci
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): 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.2024.12.2.58-63

Abstract

Penelitian ini membahas mengenai kulit singkong yang terfermentasi menggunakan MA-11 dapat meningkatkan kualitas kulit singkong sebagai bahan pakan ternak dengan meningkatkan kecernaan protein kasar dan serat kasar kulit singkong. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi kulit singkong terhadap kecernaan protein kasar (PK) dan serat kasar (SK). Penelitian ini dilaksanakan selama 14 hari yang berlangsung pada 1 juni 2024 sampai 14 juni 2024 di Laboratorium Ilmu Nutrisi dan Pakan Universitas Diponegoro dan Laboratorium Fakultas Universitas Veteran Bangun Nusantara Sukoharjo. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan 4 ulangan. P0: Kulit singkong 300 gr, P1: Kulit singkong 300 gr dan 1 ml MA-11, P2: Kulit singkong 300 gr dan 2 ml MA-11. Kemudian pada data yang diperoleh dianalisis sidik ragam (ANOVA), kemudian jika terdapat perbedaan diantara perlakuan dilakukan uji lanjut dengan Duncan Multiple Test (DMRT). Hasil analisis ANOVA dan Uji Duncan menunjukkan P0, P1, dan, P2 memiliki pengaruh signifikan (<0,01). Kesimpulan dari penelitian ini adalah bahwa kulit singkong yang terfermentasi menggunakan MA-11 sebanyak 0-2 ml berpengaruh signifikan terhadap kecernaan protein kasar dan kecernaan serat kasar. Perlakuan P2 memberikan hasil yang terbaik pada kecernaan protein kasar maupun kecernaan serat kasar dibandingkan dengan perlakuan P0 dan P1. ABSTRACT This research discusses how cassava peels fermented using MA-11 can improve the quality of cassava peels as animal feed ingredients by increasing the digestibility of crude protein and crude fiber of cassava peels. This study aims to determine the effect of cassava peel fermentation on the digestibility of crude protein (PK) and crude fiber (SK). This research was conducted for 14 days from June 1 2024 to June 14 2024 at the Laboratory of Nutrition and Feed Science of Diponegoro University and the Faculty Laboratory of Veteran Bangun Nusantara University in Sukoharjo. This study was designed using a completely randomized design (CRD) consisting of 3 treatments and 4 replications. P0: Cassava peel 300 g, P1: Cassava peel 300 g and 1 ml MA-11, P2: Cassava peel 300 g and 2 ml MA-11. Then the data obtained were analyzed by variance analysis (ANOVA), if there were differences between treatments, further tests were carried out with the Duncan Multiple Test (DMRT). The results of the ANOVA analysis and Duncan test showed that P0, P1, and P2 had a significant effect (<0.01). This study concludes that cassava peel fermented using MA-11 as much as 0-2 ml has a significant effect on crude protein digestibility and crude fiber digestibility. P2 treatment gave the best results on crude protein digestibility and crude fiber digestibility compared to P0 and P1 treatments.
KANDUNGAN NUTRISI TUMPI JAGUNG FERMENTASI MA-11 DENGAN LAMA INKUBASI YANG BERBEDA Cahyono, Teguh Dwi; Sukaryani, Sri; Purwati, Catur Suci
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): 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.2024.12.2.70-74

Abstract

Penelitian ini bertujuan untuk mengetahui kandungan nutrisi tumpi jagung yang difermentasi menggunakan MA-11 dengan lama inkubasi yang berbeda. Desain penelitian ini menggunakan Rancangan acak lengkap (RAL) pola searah dengan 4 macam perlakuan dan 3 kali ulangan. Data yang diperoleh dianalisis menggunakan analisis variansi (ANOVA). Jika terjadi perbedaan diantara perlakuan dilakukan uji lenjut menggunakan Duncan’t Multiple Range Test (DMRT). Perlakuan yang dimaksud adalah : P0: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 0 hari; P1: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 2 hari, P2: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 4 hari, P3: tumpi jagung difermentasi menggunakan MA-11 sebanyak 5ml, inkubasi selama 6 hari. Variabel yang diamati adalah kandungan Bahan Kering, Serat Kasar, Protein Terlarut. Hasil penelitian ini menunjukkan bahwa lama fermentasi tidak berpengaruh nyata terhadap kandungan bahan kering, namun berpengaruh secara nyata menurunkan kandungan serat kasar dan berpengaruh nyata meningkatkan kandungan protein terlarut. Penelitian ini dapat disimpulkan bahwa semakin lama waktu inkubasi dalam fermentasi tumpi jagung menggunakan MA-11 sebanyak 5ml, semakin menurunkan kandungan serat kasar dan semakin meningkatkan kandungan protein terlarut namun belum mampu meningkatkan maupun menurunkan kandungan bahan kering pada tumpi jagung. ABSTRACT This research aims to determine the nutritional content of corn tumpi fermented using MA-11 with different incubation periods. The design of this research uses a complete randomized design (RAL) pattern in the same direction with 4 types of treatments and 3 replicates. The data obtained was analyzed using variance analysis (ANOVA). If there is a difference between the treatments, a lint test is carried out using Duncan's Multiple Range Test (DMRT). The treatment in question is P0: corn tumpi fermented using MA-11 as much as 5ml, incubated for 0 days; P1: corn tumpi fermented using MA-11 as much as 5ml, incubated for 2 days, P2: corn tumpi fermented using MA-11 as much as 5ml, incubated for 4 days, P3: corn tumpi fermented using MA-11 as much as 5ml, incubated for 6 days. The parameters observed are the content of Dry Matter, Crude Fiber, and Soluble Protein. The results of this research show that the fermentation time has no real effect on the dry matter content, but has a significant effect on reducing the crude fiber content and significantly increasing the soluble protein content. This research can be concluded that the longer the incubation time in the fermentation of corn tumpi using MA-11 as much as 5ml, the lower the crude fiber content and the more it increases the soluble protein content but has not been able to increase or decrease the dry matter content in the corn tumpi.
KUALITAS DAGING AYAM PETELUR AFKIR PADA PASAR TRADISIONAL DI KABUPATEN WONOGIRI Windyasmara, Ludfia; Purwati, Catur Suci; Pratama, Dony Yoga
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 12 No 2 (2024): 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.2024.12.2.88-94

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui kualitas daging ayam petelur afkir pada pasar tradisional di kabupaten Wonogiri Penelitian ini akan berlangsung selama 1 bulan sedangkan tempat penelitian akan dilaksanakan di laboratorium pertanian Universitas Veteran Bangun Nusantara Sukoharjo, sedangkan lokasi sampel yang digunakan berupa pasar tradisional yang berada di 3 kecamatan di kabupaten Wonogiri meliputi kecamatan Ngadirojo, kecamatan Tirtomoyo dan kecamatan Baturetno. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) pola searah dengan 3 perlakuan berupa asal pasar ditiap kecamatan dan masing masing perlakuan diulang sebanyak 3 kali dan analisis yang ulang setiap kelompok perlakuanya sebanyak 2 kali, yaitu sampel daging dari pedagang yang berbeda dalam satu pasar, adapun rancangan percobaan meliputi P1 = Daging ayam petelur afkir dari pasar Ngadirojo, P2 = Daging ayam petelur afkir dari pasar Tirtomoyo dan P3 = Daging ayam petelur afkir dari pasar Baturetno. Data yang diperoleh kemudian dianalisis menggunakan Rancangan Acak Lengkap (RAL) pola searah sidik ragam ANOVA (Analysis Of Varians) untuk menegetahui tingkat signifikansi pengaruh dan dilanjutkan dengan uji Duncan New’s Multiple Range Test (DMRT). Rerata persentase kadar air daging ayam sebesar 73,57% - 76,91%. Rerata persentase protein terlarut daging ayam sebesar 16,92% - 17,99%. Rerata persentase susut masak daging ayam sebesar 19-45% - 21,28 %. Rerata persentase keempukan daging daging ayam sebesar 1,98 – 2,33. ). Hasil penelitian menunjukan bahwa daging ayam petelur afkir yang diniagakan dipasar tradisional di kabupaten Wonogiri memiliki tingkat daya ikat air yang berbeda antar perlakuan, sedangkan pada kadar protein terlarut, susut masak dan keempukan daging tidak berbeda antar perlakuan. ABSTRACT The purpose of this study was to determine the quality of discarded laying hen meat in traditional markets in Wonogiri Regency. This study will last for 1 month while the research location will be carried out in the agricultural laboratory of Veteran Bangun Nusantara University, Sukoharjo, while the sample locations used are traditional markets located in 3 sub-districts in Wonogiri Regency including Ngadirojo sub-district, Tirtomoyo sub-district and Baturetno sub-district. The experimental design used a Completely Randomized Design (CRD) in one direction with 3 treatments in the form of market origin in each sub-district, each treatment was repeated 3 times and the analysis was repeated for each treatment group 2 times, namely meat samples from different traders in one market, the experimental design includes P1 = Rejected laying hen meat from Ngadirojo market, P2 = Rejected laying hen meat from Tirtomoyo market and P3 = Rejected laying hen meat from Baturetno market. The data obtained were then analyzed using a Completely Randomized Design (CRD) one-way pattern of ANOVA (Analysis Of Variance) to determine the level of significance of the influence and continued with the Duncan New's Multiple Range Test (DMRT). The average percentage of water content in chicken meat is 73.57% - 76.91%. The average percentage of soluble protein in chicken meat is 16.92% - 17.99%. The average percentage of cooking loss in chicken meat is 19-45% - 21.28%. The average percentage of tenderness in chicken meat is 1.98 - 2.33. ). The results of the study showed that the meat of discarded laying hens traded in traditional markets in Wonogiri district had different levels of water binding capacity between treatments, while the levels of soluble protein, cooking loss, and meat tenderness did not differ between treatments.
Nutritional quality of fermented bran using aspergillus niger with different incubation time Yani, Sri Sukar; Fadillah, Muhamad Arif; Purwati, Catur Suci; Yakin , Engkus Ainul; Husein, Muhammad
Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) Vol. 14 No. 4 (2024): Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Ve
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/jipvet.v14i4.415

Abstract

This study aims to determine the effect of long fermentation of rice bran using Aspergillus niger fungus on the content of dry matter (BK), crude protein (PK), and crude fiber (SK). This study used a unidirectional pattern Complete Randomized Design (RAL) with four treatments, and each treatment was repeated three times, namely T0: Fermentation of bran using 2.5% Aspergillus niger for 0 days. Q1: Fermentation of bran using 2.5% Aspergillus niger for 3 days. Q2: Fermentation of bran using 2.5% Aspergillus niger for 5 days. Q3: Fermentation of bran using 2.5% Aspergillus niger for 7 days. Fermentation of rice bran with the addition of 5 grams of urea and 20 ml of molasses The results showed that the average value of BK obtained T0: 94.43%, T1: 82.53%, T2: 95.41%, and T3: 88.01%. The average PK value was obtained: T0:13.03%, T1:13.27%, T2:14.12%, and T3:15.27%. The average SK value was obtained: T0:16.64%, T1:16.56%, T2:15.78%, and T3:12.76%. The conclusion obtained from this study is that the fermentation period of 0 to 7 days using Aspergillus niger mushrooms as much as 2.5% has a real effect on dry matter and crude fiber but has no real effect on crude protein content.
Co-Authors Adi Magna Patriadi Nuhriawangsa Adi Ratriyanto Adi Ratriyanto Ahimsa Kandi Sariri Aldianto, Aldianto Ali Mursyid Wahyu Mulyono Anwar, Baharudin Aprilia Surandari Cahyono, Teguh Dwi Catur Rini Sulistyaningsih Danang Riyadi Dwi Handayani, Hesti Engkus Ainul Yakin Engkus Ainul Yakin Fadillah, Muhamad Arif Febrian Nisa Ramadhani Harnadi, Harnadi Imam Budiharjo Lies Mira Yusiati Ludfia Windyasmara, Ludfia Muhammad Husein Nastava, Devy Marselina Pratama, Bagas Yusuf Pratama, Dony Yoga Rachmawati, Erna Nur Sajidan Sajidan Sajidan Sajidan Sri Sukaryani Subur Priyono Sasmito Budhi Yakin , Engkus Ainul Yani, Sri Sukar