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Patuan L.P. Siagian
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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PENINGKATAN KUALITAS PAKAN AYAM DENGAN PENAMBAHAN ENZIM : Pengaruh enzim terhadap nilai daya cerna, neraca nitrogen dan neraca energi. Patuan L.P. Siagian
Jurnal Kimia Terapan Indonesia Vol 8, No 1-2 (1998)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4237.162 KB) | DOI: 10.14203/jkti.v8i1-2.205

Abstract

In order to improve the feed quality, enzyme preparatories were added to the diets, wich all of the main components were plant origin. Five treatments in a completely randomized design were 9 fold replicaed, namely: 1. Diet without enzyme addition (control), 2. (-glucanose added to the diet), 3. Hemicellulase added to the diet, 4. Cellulase added to the diet, 5. (-glucanase, hemicellulase and cellulase added to the diet. To ascertain the digestibility of the nutrients of the treated diets, a total of 90 male chicks of LSLBrown were selected and kept in a climate conditioned room (temperature 22 °C, relative humidity 65-70 %, lighting 24 hours per day of 20-25 Lux).The results of this experiment showed that the addition of the enzyme to the diet effected Significantly the digestibility of the fat (p 0,001),ash (p . 0,05) and sugar (p 0,05). The addition of combined (-glucanase, hemicellul ase, and cellulase to the diet improved feed conversion ratio of 9, 7 % compared to the control. The nitrogen effictenoy ratio and anergi efficiency ratio were also significantly better (p O,05), each of 9.8 % and ll.8 %.
PENGARUH PEMANASAN BIJI KACANG Pisum sativum L var. "Belinda" DENGAN SINAR INFRA MERAH TERHADAP NILAI DAYA CERNA DAN ENERGI METABOLISME NITROGEN TERKOREKSI PACA AYAM Patuan L.P. Siagian
Jurnal Kimia Terapan Indonesia Vol 8, No 1-2 (1998)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3565.413 KB) | DOI: 10.14203/jkti.v8i1-2.206

Abstract

Legume seed of peas (Pisum sativum) was radiated by infrared of 2450 MHz for 0, 80 and 100 seconds in a gas-type experimental radiator. Three levels of initial seed moisture content (13%, 17%, and 21%) was regulated by the moistening double-spiral mixer. The apparent digestibility of the nutrients of the treated seeds was evaluated using 96 five-week old male chicks of LSL-Brown in a full automatically adjustable climate conditioned room.The results of this experiment showed a Significant increase of nutrient digestibility of the peas by infra-red treatment; p 0.01 for fat, p 0,001 for dry matter, organic matter, starch, and nitrogenfree extract. The exposure time to infra-red treatment/or lOa seconds (seed temperature 0f 115 °C) increased limiting amino acids digestibility, namely lysine from 84.51% to 91.47%, threonine from 73.24% to 81.37%. and methionine from 61.20% to 77.70%.
PENINGKATAN NILAI DAYA CERNA DAN ENERGI METABOLISME NITROGEN TERKOREKSI BIJI KACANG Vicia faba var. Diana MELALUI PENYINARAN DENGAN SINAR INFRA MERAH Patuan L.P. Siagian
Jurnal Kimia Terapan Indonesia Vol 3, No 2 (1993)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3807.332 KB) | DOI: 10.14203/jkti.v3i2.274

Abstract

Determination of the apparent digestibility by the difference method has been performed in order to ascertain the influence of infra-red treatment on the nutritional effect of legume seeds Vicia faba L. var. Diana. For the test, a total 0f 96 five-week old male chicks of LSL-Brown were kept in a full automatically adjustable climate conditioned room. The digestion test consisted of eight rations in mash form (1 basal ration and 7 test rations). The water was offered ad libitum. The duration of adaptation period was 4 days, the preliminary period was 3 days, and the main experimental period was 4 days, repective/y. The results of this experiment indicated a significant increase (p<0.05) of nutrient digestibility of legume seeds treated by infrared level 2 (80 seconds, seeds temperature 105°C) for dry matter (+14.6%), organic matter (+17.6%), starch (+16.5%), nitrogen free extract (+11.6%), lysine (+4.2%), threonine (+5.3%), and cystine (+11.9%). The value of nitrogen balance increased from 479,7 mg Niday to 622,3 mg Niday. An increase 0f N corrected meta-bolizable energy of the seeds from 10.67 MJ/kg DM to 11.95 MJ/kg DM was observed.
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