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ADF, NDF AND HEMICELLULOSA DIGESBILITY IN VITRO IN FERMENTATION LITTERS WITH DIFFERENT RIPENING PERIODS Marry Christiyanto; Cahya Setya Utama
Jurnal Ilmu Ternak Vol 21, No 1 (2021): June
Publisher : Fakultas Peternakan, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jit.v21i1.33221

The study aims to examine the length of chicken litter peram against digestibility Acid Detergent Fiber (ADF), digestibility Neutral Detergent Fiber (NDF) and digestibility hemicellulose in vitro.The research method was conducted by collecting chicken litter from 16 closed house cages, combined and fermented. The study used a Complete Randomized Design pattern in the direction of 4 treatments and 4 replays, the treatment is T0 = littering 0 weeks; T1 = 3 weeks litter ripening; T2 = 6 weeks litter ripening; T3 = 9 weeks litter ripening. The observed parameters are ADF digestbility, NDF digestibility and hemicellulose litter of fermented chickens using Van Soest method. The results showed that the long litter of fermented chickens had an effect on the digestiability value of ADF, NDF digestibility and hemicellulose digestibility. Litter treatment of fermented chickens by ripening increases the digestiability of ADF and hemicellulose litter of chickens while the digestitude of NDF treatment is lower than the treatment without acidification. The conclusion of the study was litter of fermented chickens with a length of 6 weeks, resulting in ADF digestibility of 54.15%, digestibility of NDF by 57.20% and digestibility of hemicellulose by 14.35%.

VOLATILE FATTY ACIDS (VFA) DAN AMONIA (NH3) LITTER FERMENTASI DENGAN LAMA PERAM YANG BERBEDA SECARA IN VITRO Marry Christiyanto; Surono Surono; Fathiyatul Ilmi Munarifdah; Cahya Setya Utama
Jurnal Ilmu dan Teknologi Peternakan Vol. 9 No. 2 (2021)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jitp.v9i2.12497

The aim of this study was to examine the effect of different periods of fermentation of chicken litter on in vitro volatile fatty acids (VFA) and ammonia (NH3) concentrations. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments tested were T0 = fermentation 0 weeks, T1 = fermentation 3 weeks, T2 = fermentation 6 weeks and T3 = fermentation 9 weeks. The parameters observed in the study were the concentration of VFA and NH3 fermentation litter. The results showed that the concentration of VFA and NH3 was not significantly affected by the length of ripening, with the average value concentration of VFA total fermented litter ranging from 70 – 85 mM while the concentration of NH3 in the fermented litter was 18,84 – 23,28 mg/100 ml. The conclusion of the study was that different fermentation times did not affect the concentration of total VFA and NH3 concentrations.

Chemical Content and In Vitro Digestibility of Broiler Litter Fermented at Different Ripen Time Marry Christiyanto; Cahya Setya Utama
Jurnal Ilmu Ternak dan Veteriner Vol 27, No 1 (2022): March 2022
Publisher : Indonesian Center for Animal Research and Development (ICARD)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14334/jitv.v27i1.2750

The aim of this study was to examine effect of length of chicken litter fermentation on chemical content and in vitro digestibility. Completely randomized design was applied in this study with 4 treatments and 4 replications. The treatments were T0 = no fermentation; T1 = fermentation of chicken litter for 3 weeks; T2 = fermentation of chicken litter for 6 weeks; and T3 = fermentation of chicken litter for 9 weeks. Parameters observed were chemical content and digestibility value of fermented chicken litter. Different fermentation time affected the chemical content of fermented chicken litter, namely water, fat, BETN and TDN content, but did not affect ash content and fiber content. Different fermentation time affected dry matter, protein, fiber fraction digestibility (ADF, NDF, Hemicellulose), but did not affect organic matter digestibility, VFA concentration, NH3 concentration and total protein production of chicken litter. Based on dry matter, ADF, NDF hemicellulose digestibility and VFA concentration, it is concluded that recommended ripen time for chicken litter fermentation is 6 weeks.

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

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.

Pengolahan Sinbiotik Kultur Campuran yang Berasal dari Kombinasi Bekatul Gandum sebagai Prebiotik dan Jus Kubis Terfermentasi sebagai Probiotik melalui Proses Fermentasi Cahya Setya Utama; Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 9, No 3 (2020): Agustus 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7442

Penelitian ini bertujuan untuk mengkaji kualitas sinbiotik kultur campuran yang berasal dari jus kubis terfermentasi sebagai probiotik yang ditambahkan pada bekatul gandum sebagai prebiotik melalui proses fermentasi. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap pola faktorial 3x3 dengan 3 ulangan. Faktor yang digunakan adalah lama pemeraman dan variasi konsentrasi jus kubis. Parameter yang diamati adalah komponen proksimat (kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen (BETN), komponen serat berupa acid detergent fibre atau ADF, neutral detergent fibre (NDF), selulosa, hemiselulosa dan lignin, serta gross energi, glukosa, sukrosa, mannosa, arabinosa, rafinosa, amilum, amilosa, amilopektin dan pati resisten serta profil sinbiotik kultur campuran melalui analisis scanning electron microscope (SEM). Hasil penelitian memperlihatkan adanya peningkatan yang signifikan pada kadar abu, protein kasar, serat kasar (p<0,05) sedangkan pada parameter BETN, ADF, NDF, hemiselulosa, lignin, gross energi, sukrosa, mannosa, arabinosa, rafinosa, amilosa, amilum, amilopektin dan pati resisten terdapat interaksi antar kedua faktor (p<0,05) namun pada parameter glukosa tidak terdapat interaksi antar kedua faktor. Kesimpulan penelitian yaitu sinbiotik kultur campuran terbaik terdapat pada penambahan 40% jus kubis terfermentasi dengan lama fermentasi 4 hari. Sinbiotik kultur campuran ini dapat digunakan sebagai sumber additive untuk pangan maupun kepentingan lainnya seperti pakan ternak.Processing of Mixed Culture Sinbiotics Originating from the Combination of Wheat Pollard as Prebiotics and Fermented Cabbage Juice as Probiotics through the Fermentation ProcessAbstractThe objective of this study was to examine the quality of mixed culture synbiotics derived from fermented cabbage juice as probiotics which were added to wheat pollard as a prebiotic through the fermentation process. The study used a completely randomized 3x3 factorial pattern design with 3 replications and the observed factors were duration of incubation and concentrations of applied cabbage juice. Proximate components (water content, ash, crude fat, crude protein, crude fiber and extraction material without nitrogen or BETN), fiber components (acid detergent fiber (ADF), neutral detergent fiber (NDF), cellulose, hemicellulose and lignin), gross energy, glucose, sucrose, mannose, arabinose, raffinose, starch, amylose, amylopectin and resistant starch and mix culture synbiotic profile through scanning electron microscope (SEM) were analyzed. The results showed a significant increase in ash content, crude protein, crude fiber (p<0.05) while in BETN, ADF, NDF parameters, hemicellulose, lignin, gross energy, sucrose, mannose, arabinose, raffinose, amylose, starch, amylopectin and resistant starch interaction between the two factors (p<0.05). However, in the glucose parameter there was no interaction between the two factors. The conclusion of the research is that the best mixed culture synbiotic is in the addition of 40% fermented cabbage juice with 4 days fermentation time. This mixed culture synbiotic can be used as an additive source for food and animal feed.

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

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.

Pengaruh Lama Pemanasan terhadap Kualitas Kimia Wheat Pollard yang Berpotensi sebagai Prebiotik Cahya Setya Utama; Zuprizal Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 8, No 3 (2019): Agustus 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian bertujuan mengkaji pengaruh lama pemanasan wheat pollard dengan autoclave untuk mendapatkan monomer-monomer yang berpotensi sebagai prebiotik. Penelitian menggunakan rancangan acak lengkap pola searah dengan 4 perlakuan dan 4 ulangan. Parameter yang diamati adalah komponen proksimat (kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen atau BETN), komponen fiber (acid detergent fibre atau ADF, neutral detergent fibre atau NDF, selulosa, hemiselulosa, lignin), gross energi, mannosa, arabinosa, glukosa, sukrosa, rafinosa, amilosa, amilum, amilopektin, resistant starch dan profil wheat pollard melalui scanning electron microscope (SEM). Hasil penelitian menunjukkan bahwa terdapat pengaruh perlakuan yang nyata (p<0,05) terhadap kadar air, abu, protein kasar, serat kasar, BETN, NDF, hemiselulosa, lignin, selulosa, gross energi, rafinosa, glukosa, arabinosa, sukrosa, amilosa, amilum, amilopektin, resistant starch namun tidak ada pengaruh yang nyata (p>0,05) pada lemak kasar, ADF dan manosa. Indikator wheat pollard sebagai prebiotik terlihat dari peningkatan kadar rafinosa, arabinosa dan resistant starch berturut-turut sebesar 0,72 menjadi 3,95%; 0,51 menjadi 1,04%; 0,51 menjadi 1,04% dan 5,28 menjadi 14,15%. Kesimpulan penelitian ini adalah wheat pollard yang dipanaskan selama 15 menit dapat memberikan komposisi terbaik sebagai prebiotik.Effect of Heating Time on the Chemical Quality of Wheat Pollard as a Prebiotic Potential AgentAbstractThis study was done to examine the heating time of wheat pollard to obtain potentially prebiotic monomers. The study used a completely randomized design with 4 treatments and 4 replications. The observations were water content, ash, crude fat, crude protein, crude fiber, extract without nitrogen, acid detergent fiber or ADF, neutral detergent fiber or NDF, cellulose, hemicellulose, lignin, gross energy, mannose, arabinose, glucose, sucrose, raffinose, amylose, starch, amylopectin, resistant starch and wheat pollard profile through scanning electron microscope (SEM). The results showed that there was a significant treatment effect (p<0.05) on moisture, ash, crude protein, crude fiber, extract without nitrogen, NDF, hemicellulose, lignin, cellulose, gross energy, raffinose, glucose, arabinose, sucrose, amylose, starch, amylopectin, resistance starch but not significant effect (p>0.05) of treatments in crude fat, ADF and mannose. The indicator of wheat pollard as a prebiotic was able to be seen from an increase in raffinose, arabinose and resistance starch levels from 0.72 to 3.95%; 0.51 to 1.04%; 0.51 to 1.04%, and 5.28 to 14.15%, respectively. As conclusion, heating time for 15 minutes might provide a function to turn wheat pollard into prebiotic agent.

Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi Cahya Setya Utama; Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian bertujuan mengisolasi dan identifikasi jenis bakteri asam laktat (BAL) selulolitik yang berasal dari jus kubis terfermentasi. Tahapan penelitian meliputi isolasi mikrobia dari jus kubis terfermentasi, karakteristik morfologi sel, karakteristik biokimiawi, identifikasi dengan kit api 50 CHL dan pengujian kemampuan mendegradasi selulosa. Penelitian diawali dengan memfermentasi jus kubis selama 6 hari pada kondisi anaerobic fakultatif. Hasil fermentasi diisolasi dengan media de man rogosa and sharpe (MRS) yang ditambahkan CaCO3 1% dan diinkubasi selama 24 jam. Reinokulasi dilakukan sebanyak 5 kali sampai ditemukan kultur murni BAL, kemudian diidentifikasi dengan menggunakan kit analytical profile index (API) 50 CHL. Hasil identifikasi kemudian diuji kemampuannya untuk mendegradasi selulosa pada media MRS yang ditambahkan 1% carboxymethyl cellulosa (CMC) dan 0,1% congored sebagai indikator dan diinkubasi selama 24 jam. Hasil penelitian menunjukkan bahwa strain bakteri yang teridentifikasi adalah Lactobacillus plantarum dan Lactobacillus brevis yang dapat mendegradasi selulosa. Kesimpulan dari penelitian ini adalah ditemukannya 2 jenis bakteri asam laktat dari jus kubis terfermentasi yaitu Lactobacillus plantarum dan Lactobacillus brevis yang mempunyai sifat selulolitik.Isolation and Identification of Lactic Acid Bacteria Cellulolitik Originated from Fermented Cabbage JuiceAbstractThe objective of this study was to isolate and identify the type of lactic acid bacteria (BAL) of cellulolytic originating from fermented cabbage juice. Research was conducted with the following steps: microbial isolation from fermented cabbage juice, cell morphology characteristics, biochemical characteristics, identification with an analytical profile index (API) 50 CHL kit, and cellulose degradability testing. The research was begun by fermenting cabbage juice for 6 days under facultative aerobic condition. The fermentation product was then isolated with de man rogosa and sharpe (MRS) medium which added CaCO3 1% and incubated for 24 hours. Reinoculation was performed 5 times until BAL was found. BAL pure cultures were used to identify lactic acid bacteria strains using an analytical profile index (API) 50 CHL kit. After pure culture was found, it was then tested for the ability to degrade cellulose on MRS media with 1% carboxymethyl cellulose (CMC) and 0.1% congored as indicator and incubated for 24 hours. The results showed that the identified bacterial strains were Lactobacillus plantarum and Lactobacillus brevis which could degrade cellulose. The conclusion of this research was the discovery of two types of lactic acid bacteria from fermented cabbage juice namely Lactobacillus plantarum and Lactobacillus brevis which had cellulolytic properties.

Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi Cahya Setya Utama; Zuprizal Zuprizal; Chusnul Hanim; Wihandoyo Wihandoyo
Jurnal Aplikasi Teknologi Pangan Vol 7, No 1 (2018): Februari 2018
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.2155

Penelitian bertujuan mengisolasi dan identifikasi jenis bakteri asam laktat (BAL) selulolitik yang berasal dari jus kubis terfermentasi. Tahapan penelitian meliputi isolasi mikrobia dari jus kubis terfermentasi, karakteristik morfologi sel, karakteristik biokimiawi, identifikasi dengan kit api 50 CHL dan pengujian kemampuan mendegradasi selulosa. Penelitian diawali dengan memfermentasi jus kubis selama 6 hari pada kondisi anaerobic fakultatif. Hasil fermentasi diisolasi dengan media de man rogosa and sharpe (MRS) yang ditambahkan CaCO3 1% dan diinkubasi selama 24 jam. Reinokulasi dilakukan sebanyak 5 kali sampai ditemukan kultur murni BAL, kemudian diidentifikasi dengan menggunakan kit analytical profile index (API) 50 CHL. Hasil identifikasi kemudian diuji kemampuannya untuk mendegradasi selulosa pada media MRS yang ditambahkan 1% carboxymethyl cellulosa (CMC) dan 0,1% congored sebagai indikator dan diinkubasi selama 24 jam. Hasil penelitian menunjukkan bahwa strain bakteri yang teridentifikasi adalah Lactobacillus plantarum dan Lactobacillus brevis yang dapat mendegradasi selulosa. Kesimpulan dari penelitian ini adalah ditemukannya 2 jenis bakteri asam laktat dari jus kubis terfermentasi yaitu Lactobacillus plantarum dan Lactobacillus brevis yang mempunyai sifat selulolitik.Isolation and Identification of Lactic Acid Bacteria Cellulolitik Originated from Fermented Cabbage JuiceAbstractThe objective of this study was to isolate and identify the type of lactic acid bacteria (BAL) of cellulolytic originating from fermented cabbage juice. Research was conducted with the following steps: microbial isolation from fermented cabbage juice, cell morphology characteristics, biochemical characteristics, identification with an analytical profile index (API) 50 CHL kit, and cellulose degradability testing. The research was begun by fermenting cabbage juice for 6 days under facultative aerobic condition. The fermentation product was then isolated with de man rogosa and sharpe (MRS) medium which added CaCO3 1% and incubated for 24 hours. Reinoculation was performed 5 times until BAL was found. BAL pure cultures were used to identify lactic acid bacteria strains using an analytical profile index (API) 50 CHL kit. After pure culture was found, it was then tested for the ability to degrade cellulose on MRS media with 1% carboxymethyl cellulose (CMC) and 0.1% congored as indicator and incubated for 24 hours. The results showed that the identified bacterial strains were Lactobacillus plantarum and Lactobacillus brevis which could degrade cellulose. The conclusion of this research was the discovery of two types of lactic acid bacteria from fermented cabbage juice namely Lactobacillus plantarum and Lactobacillus brevis which had cellulolytic properties.

Kajian pemalsuan bekatul dan tepung ikan di Wilayah Jawa Tengah Cahya Setya Utama; Bambang Sulistiyanto
Livestock and Animal Research Vol 19, No 1 (2021): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Objective: The research aimed examine the quality adulteration of bran and fish meal in the Central Java region.Methods: The materials used are rice bran and fish meal originating from 17 regions in Central Java which include Rembang, Jepara, Batang, Solo, Boyolali, Pekalongan, Kendal, Temanggung, Magelang, Ungaran, Pati, Purwodadi, Demak, Salatiga, Kudus, Klaten and Semarang. The research method uses descriptive method. Sampling was carried out by purposive random sample to represent the area of the area used as the research site (10 shops in 1 region with different districts and / or villages). Measurement of the parameters of adulteration on bran used Phloroglucinol test, buoyancy test and specific gravity test, while fish meal used urea test.Results: The results showed that the bran which was tested for Phloroglucinol and positive buoyancy was faked by adding husks, and was found in the Pati and Demak areas. Density test describes rice bran with non-standard density in Purwodadi, Kendal, Temanggung, Demak and Semarang. Fish meal adulteration occurred in the Boyolali and Pati regions with positive urea content.Conclusions: The conclusion of this research is that good quality of rice bran based on phloroglucinol test, husk floating test and bulk density test were found in Rembang, Jepara, Solo, Boyolali, Magelang, Ungaran, Salatiga and Kudus areas, the quality of fish meal indicated for adulteration based on the urea test was Pekalongan and Purwodadi areas.

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