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All Journal Jurnal Veteriner Reaktor Animal Agricultural Journal JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Caraka Tani: Journal of Sustainable Agriculture JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Aplikasi Teknologi Pangan Jurnal Litbang Provinsi Jawa Tengah Livestock and Animal Research Amerta Jurnal Agripet
Bambang Sulistiyanto
Departement Of Animal Science, Faculty Of Animal And Agricultural Sciences, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang 50275
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KUALITAS SERAT LIMBAH PERTANIAN DAN HASIL SAMPING PERTANIAN YANG DIFERMENTASI DENGAN Aspergilus Niger PADA ARAS DAN LAMA PEMERAMAN YANG BERBEDA Sukarti, Enik; Sulistiyanto, Bambang; Mukodiningsih, Sri
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Penelitian untuk mengkaji pengaruh fermentasi limbah Pertanian dan hasil samping pertanian dengan A. niger pada berbagai aras dan lama pemeraman yang berbeda terhadap komponen serat kaitannya dengan pemanfaatan limbah lokal telah dilaksanakan Januari-Maret 2012 di Laboratorium Teknologi Makanan Ternak Jurusan Nutrisi dan Makanan Ternak Fakultas Peternakan Universitas Diponegoro Semarang. Materi penelitian adalah jerami jagung, jerami padi, dedak padi, onggok, ampas brem, ampas tahu, A. niger. Bahan kimia yang digunakan antara lain larutan deterjen netral, larutan deterjen asam, Natriumsulfit (Na2SO3), aseton, asam asetat dan air panas. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap pola faktorial 4x4 masing-masing terdiri dari 3 kali. Parameter yang diukur adalah komponen serat acid detergent fiber (ADF) dan neutral detergent fiber (NDF) . Pengolahan data menggunakan analisis ragam untuk mengetahui pengaruh perlakuan dan jika terdapat pengaruh nyata dilanjutkan dengan uji wilayah ganda Duncan untuk mengetahui perbedaan dan pengaruh perlakuan pada taraf 5%. Hasil penelitian menunjukkan bahwa tidak ada interaksi pengaruh peningkatan aras starter dan lama waktu pemeraman terhadap kandungan NDF dan ADF. Namun, secara parsial berpengaruh nyata (p<0,05) terhadap penurunan kandungan NDF dan ADF. Disimpulkan bahwa perlakuan peningkatan aras starter hingga 6% dan lama pemeraman hingga 21 hari secara parsial menurunkan kadar ADF dan NDF. Penambahan Aras A. niger sampai 4% dan lama pemeraman selama 14 hari masing-masing menghasilkan kadar NDF dan ADF terendah.Kata kunci : limbah pertanian dan hasil samping pertanian, fermentasi, A. niger, komponen seratABSTRACTResearch to assess the effect of fermentation waste Agriculture and agricultural byproducts by A. niger on various old cedars and different curing the fiber components related to the use of local waste has been carried out from January to March 2012 in the Department of Laboratory Animal Food Technology and Nutrition Faculty of Animal Science, Diponegoro University Semarang. Material research is corn straw, rice straw, rice bran, cassava, pulp brem, tofu, A. niger. Chemicals used include neutral detergent, acid detergent, Natriumsulfit (Na2SO3), acetone, acetic acid and hot water. Experimental design used was completely randomized factorial design 4x4 each consisting of 3 times. Parameters measured were acid detergent fiber component fiber (ADF) and neutral detergent fiber (NDF). Data processing using various analysis to determine the effect of treatment and if there is a real effect followed by Duncan multiple test area to determine the differences and the effect of treatment on the level of 5%. The results showed that there was no interaction effect of elevated cedar and long curing time starter for the content of NDF and ADF. However, partially significant (p <0.05) to decrease the content of NDF and ADF. It was concluded that the treatment increased the cedar starter up to 6% and up to 21 days curing time partially reduce levels of ADF and NDF. The addition of A. niger Aras to 4% and the long curing for 14 days each produce the lowest levels of NDF and ADF.Keywords: agricultural waste and agricultural byproducts, fermentation, A. niger, fiber components
KANDUNGAN BAKTERI ASAM LAKTAT DAN BAKTERI SELULOLITIK PADA POLLARD YANG DIFERMENTASI (Content Of Lactid Acid Bacteria And Cellulolytic Bacteria On The Pollard Fermentation) Nurhalimah, Neneng; Widiyanto, Widiyanto; Sulistiyanto, Bambang
Animal Agriculture Journal Vol 4, No 1 (2015): Volume 4 Nomor 1 Tahun 2015
Publisher : Animal Agriculture Journal

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Abstract

ABSTRAK Penelitian untuk mengetahui kandungan bakteri asam laktat (BAL) dan bakteri selulolitik pada pollard yang difermentasi dengan cairan rumen dan Cairan Limbah Sayur Fermentasi (CLSF).  Pembuatan CLSF dengan mencampur limbah sayuran kubis 80% dan sawi 20%, serta garam 8% dan molases 6,4% dari total limbah sayur, kemudian diperam selama 6 hari dan diperas untuk diambil ekstraknya.  Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 4 ulangan.  Faktor pertama adalah pemeraman 0 dan 48 jam dan faktor kedua adalah rasio ELSF:cairan rumen 0:0 (B0); 20:10 (B1); 20:20 (B2) dan 10:20 (B3).  Analisis bakteri asam laktat dan bakteri selulolitik menggunakan metode hitungan cawan tuang (Standard Plate Count).Data dianalisis menggunakan analisis ragam.Hasil penelitian menunjukkan bahwa pengaruh perlakuan pemeraman sangat nyata (p<0,05) terhadap kandungan BAL. Fermentasi ELSF:cairan rumen pada pemeraman 48 jam dan perlakuan B3 terbukti mampu mempengaruhi jumlah kandungan BALyaitu sebesar 4,05 x 107sel/g, jumlah ini lebih besar dibandingkan pada saat pemeraman 0 jam dengan perlakuan yang sama yaitu sebesar 0,075x 107sel/g.  Simpulan penelitian ini adalah lama waktu fermentasi dapat meningkatkan jumlah BAL dan jumlah nutrisi yang masih memungkinkan untuk berlangsungnya metabolisme BAL, namun pada perlakuan dan pemeraman yang sama bakteri selulolitik tidak mampu untuk tumbuh.  Perlukajian lanjut terhadap kemungkinan penambahan rasio CLSF dan cairan rumen serta lama waktu fermentasi agar bakteri selulolitik mampu berproliferasi. Kata Kunci:starter, CLSF, cairan rumen, bakteri asam laktat, bakteri selulolitik. ABSTRACT           Experimentto determine the content of lactic acid bacteria (LAB) and cellulolytic bacteria tothe pollard fermentation with rumen fluid and extractoffermentedvegetablewastes(EFVW).  Making the EFVW, mixing the wastes of cabbage 80% and mustard 20% with salt 8% and molasses 6.4% of the total vegetable wastes, then cured for 6 days, and it was mechanically exctrcated to get the EFSW.  This research using a complety randomized design (CRD) factorial (2x4) with 4 replication.  The first factor are incubation times, 0 and 48 hours, second factors ratio of EFVW:rumen fluid  (B0); 20:10 (B1); 20:20 (B2) and 10:20 (B3).  Analyzes of lactid acid bacteria (LAB) and cellulolytic bacteria (CB)were conducted by themethod of standard plate count.  Data were analyzed  of analyst  variant.  The result showed that there was interaction of treatment is significant (p<0,05) on the content of LAB.  Fermentation of EFVW:rumen fluid in 48 hours incubationof B3-treatment afford affect the content with the number 4.05 x 107cell/g the number is greater than 0 hours with time the same is 7.5 x 105.  This result indicate that a timeof fermentation can increase the number of bacteria and the nutrient still allows of the LAB-metabolism, however treatments of ratio EFVW:RF as well as time of curing made the cellulolytic bacteria have not proliferate. Keywords: starter, EFVW, rumen fluid, lactis acid bacteria, cellulolityc bacteria
KUALITAS CHIP BERBAHAN DASAR ONGGOK DAN EKSTRAK LIMBAH SAYUR FERMENTASI DILIHAT DARI BAKTERI ASAM LAKTAT DAN BAKTERI GRAM Mahfudi, Sholikhul; Sulistiyanto, Bambang
Animal Agriculture Journal Vol 1, No 2 (2012): Volume 1, Nomor 2, Tahun 2012
Publisher : Animal Agriculture Journal

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Abstract

Onggok adalah bahan pakan lokal umum yang memiliki potensi sebagai sumber karbohidrat untuk pakan unggas. Onggok dapat ditingkatkan menjadi pakan fungsional bahkan jika diperkaya dengan bakteri fungsional seperti bakteri asam laktat (BAL). Penelitian ini bertujuan untuk mempelajari kualitas mikrobiologi chip onggok yang terbuat dari onggok yang ditambahkan dengan ekstrak limbah sayur fermentasi (ELSF) dengan melihat kandungan bakteri asam laktat dan bakteri Gram. Bahan yang digunakan dalam penelitian ini adalah onggok , ELSF yang dibuat dengan metode Sulistiyanto dan Nugroho. Percobaan ini dilakukan dengan disain acak lengkap (RAL) dengan 3 perlakuan dan 5 ulangan. Perlakuan yang diterapkan adalah tingkat perbedaan ELSF dengan cara 0% (T0), 40% (T1), 60% (T2)%. Hasil penelitian menunjukkan bahwa penambahan ELSF dalam membuat chip secara signifikan mempengaruhi jumlah total bakteri dalam chip (P <0,05), namun, tidak ada efek signifikan diberikan terhadap keberadaan bakteri gram. Di antara perlakuan (TO, T1 dan T2), yang masing-masing kandungan BAL 1,2 X102, 1,0 x103 dan 2,3 x104. Menganggap ke skor kehadiran Gram + / - bakteri, antar perlakuan masing-masing 1,00; 1,70 dan 1,90. Hal ini dianggap bahwa produk chip mengandung cukup bakteri gram postive yaitu BAL, tetapi bakteri gram negatif masih ditemukan.Kata kunci: onggok, ELSF, BAL, bakteri Gram ABSTRACT Cassava meal (onggok) is a common local feedstuff that has potential as a source of carbohydrates for the poultry feed. It can be improved to be functional feed even if enriched with functional bacteria such as lactic acid bacteria (LABs). This study aimed to study microbiological quality of cassava chips made from cassava meal that added with the extract fermented vegetable wastes (EFVW) by obeserving the presence of LABs and Gram bacteria. The material used in this study is cassava meal (onggok), EFVW that made by method of Sulistiyanto and Nugroho. The Experiment was conducted by completely randomized design (CRD) with 3 treatments and 5 replications. The treatment applied is the difference level of ELSF by means 0% (T0), 40% (T1), 60% (T2)%. The results showed that the addition of ELSF in making chips significantly affected of number of total LABs of chips (P <0.05) , however, there was not significantly effect provided to the existence of gram bacteria. Among the treatments (TO, T1 and T2), the Total LAB respectively 1.2 X102; 1.0 x103 and 2.3 x104. Regard to the score the presence of Gram +/- bacteria, among the treatments respectively 1.00; 1.70 and 1.90. It is considered that the product of chip had enough contained the gram postive bacteria i.e. the LAB , but the gram negative bacteria was still found.Key word : cassava meal; EFVW; LABs; Gram bacteria
PERUBAHAN KADAR RAFINOSA, GLUKOSA, MANOSA, ARABINOSA DAN SUKROSA WHEAT POLLARD AKIBAT LAMA STEAM DAN PENAMBAHAN AIR YANG BERBEDA Bambang Sulistiyanto; Sri Kismiati; Cahya Setya Utama
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 15 No 2 (2017): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v15i2.412

Abstract

Wheat pollard is a waste of the wheat industry and many contain non starch polisacharida (NSP) that interfere with the chicken digestive tract. NSP in wheat pollard can be removed by heating, so it can be used by microbes in the digestive tract of poultry. Utilization of NSP by microbes will result in short chain fatty acids (SCFA), namely acetic acid, propionate and butyrate which have a positive effect on the digestive tract of poultry. The purpose of this study is to examine changes in levels of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard into a source of functional feed for poultry. The benefit of research is to know the technique / manufacture of functional feed material from wheat pollard. The material used in the research is wheat pollard and aquades by using autoclave tool. The design used was a complete randomized design of 2x3 factorial pattern with 3 replications. The first factor is the duration of steam 30 and 60 minutes while the second factor is the addition of water (0, 30 and 60%). The results showed that the addition of water and the duration of different steam strongly influenced (p <0.001) and had interactions on rafinose, mannose, arabinose, sucrose and glucose parameters. The mean of water addition factor increased rafinose level from 1.11+0.03% to 29+0.02% while steam duration decreased raffinose content from 1.99+0.01% to 1.90+0.04%. Glucose levels increased in water addition factor and steam duration from 0.25+0.01% to 1.06+0.12% and 0.54+0.03% to 0.63+0.07%. The mean of water addition factor decreased the mannose level from 0.19+0.01% to 0.06+0.02% and the steam duration increased the manosa level from 0.09+0.01% to 0.15+0.01%. Levels of arabinose increased in water addition factor and steam duration from 0.30+0.03% to 0.98+0.01% and 0.54+0.02% to 0.70+0.04%. The average water addition decreased the sucrose content from 1.80+0.09% to 1.55+0.04% and the steam duration increased the sucrose content from 1.48+0.04% to 1.72+0.03%. The research conclusions that the steam treatment and the addition of water greatly affect the changes of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard and potentially as functional feed. Recommendations that can be given by researchers is the source of feed ingredients that have high starch content should be processed before it is given to poultry so it has a functional value and improve the digestibility of the feed material.
PENGARUH PENAMBAHAN STARTER Lactobacillus Sp. TERHADAP NILAI pH DAN TOTAL ASAM LAKTAT SILASE RUMPUT Panicum maximum Sri Sumarsih; Bambang Sulistiyanto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 15 No 2 (2017): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v15i2.414

Abstract

The aim of the research was to evaluate the effect of Lactobacillus Sp. as starter on pH and total Lactic Acid of Panicum maximum Grass Silage. The completely randomized design was been used on this research with 4 treaments and 4 replications. The treatments were different level LAB (0,2,4 dan 6% v/w). The parameters were pH value and lactc acid. The results showed that pH value were significantly (p<0.05) decreased, and Lactic acid were significantly (p<0.05) with addded of Lactobacillus Sp. on Panicum maximum Grass Silage. The conclusion was the use of starter Lactobacillus Sp. on ensilage process produces chemical qualities of good Panicum maximum silage.
Total Jamur dan Identifikasi Yeast pada Limbah Kubis Fermentasi dengan Penambahan Vitamin dan Mineral Cahya Setya Utama; Bambang Sulistiyanto; Kezia Naomi Christy Ginting
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 7, No 3 (2020): JITRO, September
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (40.661 KB) | DOI: 10.33772/jitro.v7i3.12194

Abstract

ABSTRAKPenelitian bertujuan mengkaji peningkatan kualitas limbah kubis fermentasi dengan penambahan vitamin dan mineral dilihat dari kandungan total jamur dan identifikasi yeast. Metode penelitian menggunakan rancangan acak lengkap (RAL) pola searah dengan 5 perlakuan dan 3 ulangan. Pengolahan data pada parameter total jamur diolah menggunakan anova, jika ada pengaruh yang nyata dilanjutkan uji duncan, sedangkan pada parameter identifikasi yeast menggunakan metode deskriptif. Penelitian menunjukkan bahwa penambahan vitamin dan mineral berpengaruh nyata (P<0,05) terhadap total jamur yang dihasilkan. Total jamur terbanyak pada perlakuan penambahan vitamin dan mineral 10% dengan rata-rata total jamur 71,33 x 104 CFU/g. Pengecatan gram pada identifikasi jenis yeast didapatkan bentuk oval, soliter dan gram positif (yeast) menunjukkan identifikasi jenis yeast yang tumbuh yaitu Saccharomyces cerevisiae. Simpulan penelitian adalah penambahan vitamin dan mineral sebanyak 10% mampu meningkatkan kualitas limbah kubis fermentasi dilihat dari kandungan total jamur dan jenis yeast.Kata kunci: fermentasi, jamur, limbah kubis, pengecatan gram, yeastABSTRACTThe study aimed to evaluate the quality improvement of fermented cabbage waste which was added by vitamins and minerals by observing the total fungus and type of yeast. The method used was a completely randomized design (CRD) unidirectional pattern, with 5 treatments and 3 replications. Statistical analysis of total fungus was processed by ANOVA and continued by the Duncan Multiple Renge test, and the data type of yeast was discussed descriptively. The result showed, the addition of vitamin and mineral treatment significantly influenced the number of fungi (P<0,05). The highest number of fungus was shown beside 10% supplementation of vitamins and minerals (7.33 x 104 CFU/g). Gram coloring on the identification of yeast types obtained oval, solitary, and gram-positive (yeast) it shows that the identification of the growing yeast type, Saccharomyces cerevisiae. The conclusion of the addition of 10% vitamins and minerals can improve the quality of 2 days cabbage waste fermentation seen from the total fungus and the type of yeast that grows.Key Words: cabbage waste, fermentation, gram paintings, yeast
Tampilan Produksi dan Efek Imunomodulasi Ayam Broiler yang Diberi Ransum Berbasis Wheat Pollard Terolah (PRODUCTION PERFORMANCE AND IMMUNOMODULATION EFFECTS ON BROILER GIVEN A PROCESSED WHEAT POLLARD BASED DIET) Bambang Sulistiyanto; Sri Kismiati; Cahya Setya Utama
Jurnal Veteriner Vol 20 No 3 (2019)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.759 KB) | DOI: 10.19087/jveteriner.2019.20.3.352

Abstract

An immunomodulator is a natural body defence mechanism due to the stimulation of objects/ environments, both specific and non-specific by means of cellular and humoraldefence. The objective of the study was to prove the immunomodulation ability of broiler chickens up to age 35 days that dietary fed various wheat pollard based rations. The design used in the study was a complete randomized design with six treatments and three replications. The treatment of broiler rats consisted of BR-IAJ (T0), control feed with wheat pollard base (T1), control feed with wheat pollard base plus probiotic (T2), wheat pollard based feed steamed (T3), fermented wheat pollard based feed 40% (T4 ) and fermented wheat pollard based feed 60% (T5). The rations used contained 20,5-22,5% protein with 2900-3100 Kcal metabolic energy. Lohman MB 202 Platinum from PT. Japfa Comfeed used in research with average day old chick (DOC) weight of 36,39 + 2,45 g. Parameters observed included body weight, feed intake, feed conversion ratio (FCR), relative weights of liver organ, thymus, lymph and bursa fabricius. The results showed that wheat pollard-based rations had a significant effect (p <0,05) on the relative weight of liver organ, body weight, FCR and ration consumption, but did not affect the relative weights of spleen organ, thymus and bursa fabricius. The mean relative weight of consecutive liver as follows: 2,47 g (T0), 2,83 g (T1), 3,40 g (T2), 2,99 g (T3), 3,15 g (T4) and 3,06 g (T5). The average body weight, consumption and FCR rations were as follows: 1415,24 g; 136,45 g/day; 2,03 (T0), 775,04 g; 125,19 g/day; 3,40 (T1), 813,17 g; 129,86 g / day; 3,36 (T2), 792,89 g; 128,14 g /day; 3,54 (T3), 892,91 g; 138,33 g /day; 3,27 (T4), 969,56 g; 155,52 g/day; 3,37 (T5). The conclusion of the study was that the ration with the addition of wheat pollard 60% was able to provide an increase in body weight gain and the best immunomodulation seen from the aspect of the proportion of immunomodulating organs to the growth of broiler chickens.
THE EFFECTS OF WATER ADDITION AND STEAMING DURATION ON STARCH COMPOSITION OF WHEAT POLLARD Cahya Setya Utama; Bambang Sulistiyanto; Sri Kismiati
Reaktor Volume 17 No. 4 Desember 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (597.945 KB) | DOI: 10.14710/reaktor.17.4.221-225

Abstract

Abstract The objective of the study was to determine the effects of water addition and steaming duration on starch composition of wheat pollard including starch, amylose, amylopectin and starch resistant. Water was added towheat pollard (0, 30 and 60%) and autoclaved at 121°C (15 and 30 min) afterward. The pollard then was oven-dry at 70°C. The study used a complete randomized design of  3x2 factorial with 3 replications. The addition of water and steaming duration showed a very significant (p<0.001) impact on the amylose and starch resistant parameters but not the starch and amylopectin. The addition of water increased the starch content from 38.71+0.10%. The starch content of a 15-min autoclave was higher (44.54+11.34%) than that of a 30-min (43.43+11.16%).  The amylose levels decreased with addition of water and duration of autoclave. The amylose decrease from 5.23+0.10%  to 4.03+0.32%. Addition of water increased the amylopectin level from 33.50+0.10 to 52.90+0.70% while the amylopectin level was heated at 15 minutes (39.79+11.76%) and decreased to 39.20 + 11.44% after treatment with steam for 30 minutes. Addition of water increased the starch resistant level from 8.75+1.06% to 15.40+ 1.51% while heating for15 minutes had the highest starch resistant of 16.65+0.04% compare to the longer steaming deration. This result concluded that the addition of water and the duration of steam greatly affects the content of starch, amylose, amylopectin and starch resistant of the wheat pollard. The best results of this study was the addition of 30% moisture content with a steam duration of 15 minutes which results in the highest starch resistant of 16.65+ 0.04%. Keywords: wheat pollard; steam; moisture content; starch; amylose; starch resistant
The Effect of Altitude on Broiler’s Litter Microbical Quality that Cultivated at Closed House Cahya Setya Utama; Bambang Sulistiyanto; Alfian Mustofa
JURNAL ILMIAH PETERNAKAN TERPADU Vol 9, No 2 (2021)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v9i2.p139-151

Abstract

This study aims to assess the quality of microbiology which includes the number of bacteria, mould, gram-positive and gram-negative bacteria found in broiler chicken litter kept in closed-house. The material used is chicken litter taken from  15 farms in Demak (0-100 masl), Semarang (100-300 masl), and Kendal (300-500 masl). This study used a completely randomized design (CRD) with 3 treatments and 5 replications. The results showed that height had a significant effect (P <0.01) on total bacteria and mould in broiler chicken litter. The types of gram-positive bacteria found in the chicken litter are rods (Lactobacillus, and Bacillus), round stems (Clostridium), and coccus (Streptococcus thermophilus). A type of gram-negative bacteria found on rod-shaped stretchers belong to the Coliform and Pseudomonas families. The conclusion of this study is that land elevation has an effect on the microbiological quality of broiler chickens kept in closed cages. 
Kualitas Kimia dan Profil Serat Bekatul Gandum dengan Kadar Air dan Lama Pemanasan Berbeda Cahya Setya Utama; Bambang Sulistiyanto; Oktavianus Barus; Muhammad Fikri Haidar
Jurnal Aplikasi Teknologi Pangan Vol 11, No 1 (2022): Februari 2022
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.11457

Abstract

Bekatul gandum (wheat pollard) merupakan hasil samping industri pengolahan gandum yang makin banyak digunakan untuk bahan makanan dan kualitasnya sangat tergantung pada kadar air dan lama pemanasan. Penelitian bertujuan mengkaji pengaruh kadar air dan lama pemanasan yang berbeda terhadap kualitas kimia dan profil serat bekatul gandum. Penelitian menggunakan Rancangan Acak Lengkap faktorial 3 × 2 dengan 3 ulangan. Faktor pertama adalah kadar air 12, 30, dan 60%.  Faktor kedua adalah lama pemanasan 15 dan 30 menit. Kandungan kimia berupa kadar air, abu, lemak kasar, protein kasar, serat kasar, bahan ekstrak tanpa nitrogen (BETN) dan gross energy dianalisis dalam penelitian ini. Demikian juga profil serat (kadar Acid Detergent Fiber (ADF), Neutral Detergent Fiber (NDF), hemiselulosa, selulosa dan lignin.) serta profil serat melalui Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). Hasil penelitian menunjukkan bahwa tidak ada pengaruh perlakuan kadar air dan pemanasan terhadap kandungan kimia, profil serat bekatul gandum dan profil serat melalui SEM-EDX. Kesimpulan penelitian adalah kadar air dan lama pemanasan tidak menentukan kualitas kimia dan profil serat pada bekatul gandum.Chemical Quality and Fiber Profile Wheat Pollard with Different Water Content and Steaming Durration AbstractWheat bran has known as by product of wheat production which is recently used as food ingredient and its quality could be rely on the water content and heat temperature. The aim of the study was to examine the effect of water content and steaming durration on the chemical quality and fiber profile of wheat bran. The study used a factorial 3 × 2 Completely Randomized Design with 3 replications. The first factor was the water content of 12, 30, and 60%. The second factor was the heating time of 15 and 30 minutes. Moisture content, ash, crude fat, crude protein, crude fiber, nitrogen-free extract material (NFE) and gross energy), fiber profile (Acid Detergent Fiber (ADF) content, Neutral Detergent Fiber (NDF), hemicellulose, cellulose, and lignin.) were analyzed as well as fiber profiles through Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). The results showed that no remarkable effect of treatment was detected on chemical content, wheat bran fiber profile and fiber profile through SEM-EDX. As conclusion, the water content and heating time did not affect the chemical quality and fiber profile of wheat bran.
Co-Authors Alfian Mustofa Anum D Aprilian Adi Nugroho Bakhtiar Ali Wardana Barus, Oktavianus Bhakti Etza Setiani C Imam Sutrisno Cahya Setya Utama Cahya Setya Utama Cahya Setya Utama Cahya Setya Utama Enik Sukarti Haidar, Muhammad Fikri Istiyan PM Kezia Naomi Christy Ginting Marry Christiyanto Muhammad Fikri Haidar Neneng Nurhalimah, Neneng Nurwantoro . Oktavianus Barus Saroh, Siti Yuni Sholikhul Mahfudi Sri Kismiati Sri Kismiati, Sri Sri Mukodiningsih Sri Sumarsih Sri Sumarsih Tri Setyo Widodo Ulfah, Mariana Rusida Wicaksono, T. A. Widiyanto Widiyanto