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All Journal Animal Production : Indonesian Journal of Animal Production Buletin Pengabdian
Yunasri Usman
Jurusan Peternakan, Fakultas Pertanian, Universitas Syiah Kuala
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Public Health Social Sciences Veterinary

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In Vitro Study of Fermented Complete Feed by Using Sago Residues as Main Source Diet Samadi, Samadi; Wajizah, Sitti; Usman, Yunasri
ANIMAL PRODUCTION Vol 17, No 3 (2015): September
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (788.011 KB) | DOI: 10.20884/1.anprod.2015.17.3.542

Abstract

Recently, fermentation of low quality feed such as agro industry by products has been widely applied to produce enriched animal feed and improve animal productivity. The purpose of this study was to evaluate in vitro digestibility of fermented complete feed by using agro-residues from sago starch processing industries as main source diet.  Feed was formulated on the basis of 40% sago residue and mixed with other ingredients (rice brand, coconut meal, bread by product, soybean meal and soybean hulls) to fulfill the requirement of sheep with 16,10% of CP, 2,80 Mkal ME/kg and TDN 60,88% based on calculation. Mineral and Urea were added in the complete feed to reach mineral and CP requirements of sheep.  Complete feed formulation was fermented by using 3 commercial fermentation products (Saus Burger Pakan® (SBP), Probion® and EM4®) for 21 days. Total and types of microbes from commercial fermentation products which were utilized in this study were not determined. Parameters measured in this study were pH, NH3, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility) and VFA total. The model used for the statistical analysis was completely randomized design (CRD) with 4 treatments (control and 3 different commercial fermentation products) and 4 replications.  The results of this study indicated that administration of different commercial fermentation products into fermented complete feed based on sago residues significantly influenced (P<0.05) on pH, NH3, VFA total, IVDMD and IVOMD. Generally, commercial fermentation products mainly SBP produced better feed quality by improving the values of pH, NH3, VFA total, IVDMD and IVOMD. However, types and total microorganisms were needed to be determined before experiment.
Improving Sugarcane Bagasse as Animal Feed by Ammoniation and Followed by Fermentation with Trichoderma harzianum (In Vitro Study) Samadi, Samadi; Wajizah, Siti; Usman, Yunasri; Riayatsyah, Denny; Firdausyi, Zidny Al
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (809.403 KB) | DOI: 10.20884/1.anprod.2016.18.1.516

Abstract

Sugarcane bagasse is one of agro-industrial residues containing low nutrient content and difficult to be digested by animals.  However, it can be recycled to produce value-added product such as protein-enriched animal feed by application feed technology such as ammoniation and fermentation. The purposes of these experiments were to evaluate the quality and in vitro digestibility of sugarcane bagasse by using two steps feed technology process: ammoniation and continued by fermentation process. Two studies were conducted in these experiments.  The first study was to determine the quality of amoniated sugarcane bagasse after incubation at room temperature at different days (0, 7, 14, 21, 28 days) and the second study was to determine in vitro degestibility of  ammoniated sugarcane bagasse fermented by using the various levels of sago flour (0%, 5%, 10% and 15% from sample total) and kept at room temperature for 21 day in an-aerobic condition. Parameters measured in this study were DM, CP, CF, pH, OM, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility). The model used for the statistical analysis was completely randomized design (CRD). The results of the first study indicated that length of incubation was not significantly affect (P>0.05) on crude fiber content but had significant effect (P<0.05) on crude protein content but only for control treatment. For the second study concluded that administration of the various levels of sago flour into ammoniated sugarcane bagasse fermented with T.harzianum significantly influenced (P<0.05) on OM, IVDMD and IVOMD but had not significantly effect on pH value. The results of the study indicated that application 10% of soluble carbohydrate from sago flour was recommended for fermentation process based on the results of in vitro and fermented feed quality studies.
Respons penerima manfaat terhadap program pemberdayaan ekonomi masyarakat dhuafa (P2EMD) bidang peternakan di Gampong Kajhu, Baitussalam, Aceh Besar (Beneficiaries' responses to the economic empowerment program for the poor (P2EMD) in the livestock sector in Kajhu Village, Baitussalam, Aceh Besar) Daud, Muhammad; Usman, Yunasri; Arismawan, A
Buletin Pengabdian Vol 2, No 1 (2022): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v2i1.23983

Abstract

The service activity of economic empowerment program for dhuafa community (P2EMD) in livestock sector aimed to empower the poor community in the livestock business sector by providing productive business capital assistance in the form of livestock sourced from the Rumah Amal (Charity House) of Universitas Syiah Kuala. Technically, this P2EMD service was introduced to the poor as many as 7 beneficiaries who needed help and were right on a target located in Kajhu Village, Baitussalam Sub-District, Aceh Besar District. The approach methods used during the realization period were the provision of knowledge on the use of business capital, economic empowerment in the livestock sector, assistance and development of livestock business, and evaluation/response of beneficiaries. The results of this service showed a good and positive response from the beneficiaries. In addition, the beneficiaries understood very well the importance of the sustainability of the P2EMD program in the future. Overall, the beneficiaries will continue and develop the business capital that has been received on a larger and more feasible business scale.
Penyuluhan dan praktek pembuatan pakan komplit fermentasi kepada peternak sapi dan kerbau di Aceh Jaya (Counseling and training on preparation of fermentation complete feed for cow and buffalo farmers in Aceh Jaya) Usman, Yunasri; Wajizah, Siti; Allaily, A
Buletin Pengabdian Vol 1, No 2 (2021): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i2.20608

Abstract

This community service activity aimed to introduce the methods for formulating complete feed with fermentation technology to the local farmers. This activity was targeted to farmers community in Keude Panga Village, Aceh Jaya Regency, Aceh Province. This community service was attended by 3 lecturers, 25 participants, and a number of representatives from related service officials. The activity was carried out by giving lecture, discussion (for 1 day) and hands-on training on complete fermented feed preparation for 21 days. The processing introduced was in the form of fermentation technology using materials such as elephant grass, lamtoro (Chinese petai) leaves, coconut cake, tofu dregs, coarse bran, urea, molasses, salt, and effective microorganisms (EM-4) which were then formulated into a complete feed. The ingredients used were locally available in Aceh in general and also available at the Laboratory of Nutrition Science and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, Universitas Syiah Kuala, Darussalam, Banda Aceh. As a result, farmers could gain additional knowledge and skills about feed processing with fermentation technology using local feed ingredients. In conclusion, it is suggested that the farmers can take advantage on agricultural and industrial wastes in the vicinity, whose nutritional potential can be maintained and improved by fermentation technology.
Co-Authors Allaily, A Arismawan, A Denny Riayatsyah, Denny Muhammad Daud Samadi Samadi Siti Wajizah, Siti Sitti Wajizah Zidny Al Firdausyi, Zidny Al