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All Journal WICAKSANA: Jurnal Lingkungan dan Pembangunan Formosa Journal of Multidisciplinary Research (FJMR)
Ni Ketut Etty Suwitary
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Social Sciences

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KUALITAS SILASE KOMPLIT BERBASIS LIMBAH KULIT JAGUNG MANIS DENGAN BERBAGAI TINGKAT PENGGUNAAN STARBIO Ni Ketut Etty Suwitary; Luh Suariani; Ni Made Yusiastari
WICAKSANA: Jurnal Lingkungan dan Pembangunan Vol. 2 No. 1 (2018)
Publisher : Lembaga Penelitian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/wicaksana.2.1.2018.1-7

Abstract

Silase merupakan suatu produk yang dihasilkan melalui proses fermentasi suatu bahan pakan yang disimpan dalam silo dalam keadaan aerob. Sedangkan silase pakan komplit yaitu beberapa kombinasi bahan pakan ternak yang terdiri dari campuran hijauan, biji-bijian serta probiotik dan premiks yang diproses secara fermentasi. Penelitian ini dilakukan dengan tujuan menentukan berapa dosis starbio yang dibutuhkan untuk menghasilkan silase komplit yang baik dan berkualitas. Penelitian ini dilakukan di Laboratorium Fakultas Pertanian Universitas Warmadewa dengan menggunakan rancangan acak lengkap (RAL) dengan 5 (lima) perlakuan dengan empat kali ulangan. Adapun perlakuan yaitu R0 (0 % starbio), R1 ( 0,5% starbio), R2 (1% starbio), R3 (1,5% starbio dan R4 (2% starbio). Diperoleh bahwa dosis starbio memberikan pengaruh nyata(P0.05). Berdasarkan hasil penelitian perlakuan R2 (penambahan 1% starbio) memberikan warna, aroma dan pH yang paling baik. Terhadap kualitas nutrisi silase,diperoleh bahwa kandungan protein kasar, serat kasar, dan kadar abu menunjukkan hasil yang berbeda nyata (P
Chemical Quality of Native Chicken Meat Given a Rationer Containing Fermented Japanese Papaya Leaf Flour (Cindoscolus Aconitifolius) I Gusti Ayu Dewi Seri Rejeki; Ni Made Yudiastari; Ni Ketut Etty Suwitary; Ni Ketut Sri Rukmini
Formosa Journal of Multidisciplinary Research Vol. 3 No. 6 (2024): June 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjmr.v3i6.9830

Abstract

The need for animal protein originating from native chickens is increasing over time. One of the obstacles that farmers often face in raising broiler chickens is the cost of feed. That feed costs are 60-70% of total production costs. Japanese papaya leaves are one of the substitute feeds that can be given to native chickens. However, Japanese papaya leaves must be fermented first. The nutritional content of Japanese papaya leaves in 100 grams, namely: water 85 ml, protein 5.7 grams, iron 11.4 mg, phosphorus 39 mg, calcium 199 mg, potassium 217 mg, vitamin C 165 mg, flavonoids (23.72 %) alkaloids (17.45%), saponins (12.49%) and tannins (5.72%). This research was carried out in two stages, namely in the field and the laboratory, using a completely randomised design with five treatments and three replications, each containing five chickens. The five treatments are Ration, adding 0%,6%,12%,18% and 24% fermented papaya leaf flour. After harvest, chemical analysis of native chicken meat will be conducted at the Basic Laboratory of the Faculty of Agriculture, Warmadewa University. Adding fermented Japanese papaya leaf flour to native chicken feed does not affect the meat quality of native chickens. However, it tends to increase the protein content of the meat even though statistically, it has no significant effect. Using the fermentation method, utilising agricultural waste can improve the quality of feed ingredients.
Co-Authors I Gusti Ayu Dewi Seri Rejeki Luh Suariani Ni Ketut Sri Rukmini Ni Made Yudiastari Ni Made Yusiastari