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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Industri Pertanian Animal Production : Indonesian Journal of Animal Production
Y Retnani
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science Industrial & Manufacturing Engineering Veterinary

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Journal : Animal Production : Indonesian Journal of Animal Production

 1 
Physical Characteristic and Palatability of Market Vegetable Waste Wafer for Sheep Retnani, Y; Syananta, FP; Herawati, L; Widiarti, W; Saenab, A
ANIMAL PRODUCTION Vol 12, No 1 (2010): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

Vegetable waste is a part of vegetables or vegetables that are discarded. This vegetable market wastes are perishable, voluminous (bulky) and the availability was fluctuated so the processing technology is needed to make this vegetable waste become durable, easy to be stored and could be given to the animal. To solve this problem, vegetable waste could be formed into a wafer. The objective of this experiment was to determine the physical characteristic and palatability of vegetable market waste after formed into a wafer. The experimental design used in this research was Completely Randomized Design with 5 treatments and 4 replicates. The treatments were the composition of raw materials used: 100% corn husk  (R1); 75% corn husk  +25% mungbean waste (R2); 50% corn husk  + 25% mungbean waste + 25% cauliflower leaf  (R3); 25%  corn husk +50% mungbean waste + 25% cauliflower leaf  (R4); 25% corn husk  + 25% mungbean waste  +50%  cauliflower leaf (R5).  Variables measured were water activity, water absorption, density and palatability. The results of this research indicated that treatments significantly affected water activity (P<0.08) and wafer palatability (P<0.05). The highly significant difference in water absorption and wafer density (P<0.01) were found among treatments. Based on physical characteristic, R1 had the highest water absorption.  R5 had the lowest water activity, whereas R3 had the highest wafer density. Wafer of R4 was the most palatable for the experimental sheep compare to other treatments. (Animal Production 12(1): 29-33 (2010)Key Words : physical characteristic,  palatability, wafer and vegetable waste
Physical Characteristic and Palatability of Wafer Complete Ration Based on Sugar Cane Sprout and Bagasse on Friesen Holstein’s Calves Retnani, Y; Widiarti, W; Satoto, KB
ANIMAL PRODUCTION Vol 13, No 1 (2011): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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This research was aimed to study the physical characteristic and palatability of wafer complete ration based on sugar cane sprout and bagasse. Physical characteristic measured were water content, water activity and density. Data of physical characteristics were analyzed using Completely Randomize Design, with four treatments and three replications. Analysis data of palatabity test used were T-test method i.e., rations of R0 vs R1 R2 R3, ration of R1 vs R2, ration of R0 vs R3, ration of R3 vs R2. The treatment was wafer complete ration with different fiber source, i.e. R0 = 80% concentrate + 20% field grass; R1 = concentrate 80% + 20% bagasse; R2 = concentrate 80% + sugar cane sprout 10% + bagasse 10%; R3 = concentrate 80% + 20% sugar cane sprout. The data were analyzed using ANOVA and continued with Contrast Orthogonal Test. The result of this research showed that the wafer complete ration that contains sugar cane sprout had better physical characteristics. Palatability of wafer complete ration containing field grass and sugar cane sprout was more preferred than that containing combination of bagasse and sugar cane sprout. The average consumption of wafer complete ration on FH’s calf containing 20% of field grass was ranged at 44–48%, ration containing 20% of bagasse was at 6–10%, ration containing 10% of sugar cane sprout and 10% bagasse was at 13–16% and ration containing 20% of sugar cane sprout was at 30–33%. (Animal Production 13 (1):24-29 (2011)Key Words: physical characteristic, palatability, wafer, bagasse, sugar cane sprout.
Physical Characteristic and Palatability of Bio-Supplement Biscuit for Dairy Goat Retnani, Y; Permana, IG; Purba, LC
ANIMAL PRODUCTION Vol 15, No 2 (2013): May
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

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Abstract

The objective of this study was to evaluate the physical characteristic and palatability of bio-supplement biscuit for dairy goat. This experimental research applied Completely Randomized Design, constituting 20 heads of dairy goat randomly assigned to five dietary treatments. The treatments were R1 = bio-supplement biscuit of Indigofera sp; R2 = bio-supplement biscuit of Sauropus androgynus L. Merr leaf; R3 = bio-supplement biscuit of Carica papaya L leaf; R4= bio-supplement biscuit of Sauropus androgynus L. Merr leaf and Indigofera sp; R5= bio-supplement biscuit of Carica papaya L leaf and Indigofera sp. The variables measured were moisture, water activity, water absorption, density, and palatability. The results indicated significant effect of bio-supplement biscuit treatment on water content, water absorption, density, and palatability, but no significant effect on water activity. Palatability of R1 was 76.38±7.92 g/head, R2 was 23.81±6.08 g/head, R3 was 40.25±3.54 g/head, R4 was 29.56±4.77 g/head, R5 was 95.63±7.36 g/head. Bio-supplement biscuit of Carica papaya L leaf and Indigofera sp had the highest values of dairy goat’s palatability for dairy goat, crude protein (36.65%) and density, but the lowest in water activity.Animal Production 15(2):83-88, May 2013
Co-Authors A Saenab, A E Nursasih FP Syananta, FP Hasanah, Qorry Nurul I Amiroh IG Permana, IG Indah Wijayanti K B Satoto KB Satoto, KB L Herawati L Herawati, L LC Purba, LC N A Sigit N Hotimah R Nazilah T Q Noerzihad T Toharmat W Widiarti W Widiarti, W