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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Agriovet Livestock and Animal Research
Dimas Fajar Nugroho
Universitas Muhammadiyah Karanganyar
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Materials Science & Nanotechnology Veterinary

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Evaluasi pakan suplemen terproteksi berdasarkan kecernaan bahan kering, kecernaan bahan organik dan pH secara In Vitro Ahmad Pramono; Yulia Arnia Sari; Sahrul Romadhon; Muhammad Cahyadi; Dimas Fajar Nugroho
Livestock and Animal Research Vol 20, No 3 (2022): Livestock and Animal Research
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/lar.v20i3.64468

Abstract

Objective: The research was conducted to evaluate protected feed supplement made of soybean groats and worm flour (Lumbricus rubellus) based on in vitro dry matter and organic matter digestibility and pH rumen fluids as a single feed or concentrate.Methods: The method used in vitro two-stage with observation of stage I (Rumen) and stage II (Total). Completely Randomized Design (CRD) with 6 treatments and 5 replications was used. The treatments were P1 = soybeans groats, P2 = protected soybeans groats, P3 = worm flour, P4 = protected worm flour, P5 = concentrate (50% rice bran + 50% pollard) and P6 = 75% concentrate + 20% protected soybeans groats + 5% protected worm flour. The 37% formaldehyde was used to protect the soybean groats. The addition was determined at 1% from total dry matter. The data obtained were analyzed by Analysis of Variance with Orthogonal Counter Test.Results: The result obtained for P2 was markedly lower than that of P1 on rumen KcBK and KcBO, while no significant effect was seen concerning the total KcBK and KcBO. Accordingly, similar trend was observed for P4 that was significantly lower in comparison to that of P3. Further, P1 and P2 when compared to P3 and P4 possessed the lowest score among variables. Meanwhile, no effect on variables was seen when P5 compared to P6. Additionally, With regard to P6, the result on KcBK and KcBO were significantly higher compared to remaining treatments.Conclusions: The results could be concluded that the 37% formaldehyde was used to protect the soybean groats. The addition was determined at 1% from total dry matter can reduce dry matter digestibility and organic matter digestibility of soybean groats and worm flour (Lumbricus rubellus) in the rumen and it can be degraded and digested in the abomasum to the small intestine. Therefore, pH of rumen fluid is optimal, so it does not interfere with the fermentation in the rumen.
Penampilan Kualitas Kimia Susu Sapi Perah Laktasi Dengan Ransum Yang Disuplementasi Daun Lamtoro Dimas Fajar Nugroho; Astari Ratnaduhita
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 6, No 2 (2022): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i2.2965

Abstract

This study aims to investigate the chemical characteristics of dairy cow who received feed rations with lamtoro leaf supplementation included milk production, milk fat content, milk protein content, and lean solids (SNF) (lactoscan method).  The experiment was designed followed completely randomized design, consisted of 4 treatments, namely P0, P1 and P2 with 3 replications  PFH cows, namely P0, P1, P2, P3 and P3 with 3 repeats. The control ration used in this research was the daily ration given to dairy cows at the breeder, consisting of elephant grass, tofu dregs and basal concentrate (consisting of rice bran, pollard, coffee husk, coconut cake, vitamins and minerals). The experiment was performed for 60 days, with 12 lactation cows at body weight 400 kg. Cows were at 6 to 7 months of lactation stage. The results of this study indicate that there is an increase in the chemical quality of milk which includes protein content (P0:2.73%, P1:3.01%, P2:3.1%, P3:3.25%), fat content (P0:2 0.08%, P1:2.98%, P2:3.03%, P3:3.04%) and solid non-fat content (SNF) (P0:7.80%, P1:7.79%, P2: 8.09%, P3:7.65%). Analysis of variance showed that all data on the chemical quality of dairy cow's milk had a significant effect (P<0.05). Conclusion The conclusion of this research is the addition of lamtoro leaf supplementation by 10% of the total forage of lactated Friesian Holstein crossbreed dairy cows can improve the chemical quality of milk which includes protein content, fat content and solid non fat content (SNF) of milk.
PENGARUH PERENDAMAN DAGING SAPI (Topside) MENGGUNAKAN SERBUK JAHE TERHADAP KUALITAS FISIK DAGING SAPI Dimas Fajar Nugroho; Ardian Ozzy Wianto; Ahmad Pramono
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 7, No 1 (2023): AGRISAINTIFIKA
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3348

Abstract

The research to determine the effect of ginger powder on color values, pH values, and cooking losses in beef. The research material was beef topside, ginger powder and distilled water which consisted of 4 treatments with 4 replications. The first treatment (T0) 0% (control) without giving powder, (T1) 10% ginger powder immersion, (T2) 20% ginger powder immersion, and (T3) 30% ginger powder immersion, each treatment was soaked for 30 minutes. The variables observed were the color test, pH test, and cooking losses. The data obtained were analyzed statistically using a completely randomized design in one direction, the differences between treatments were calculated using Duncan's Multiple Area Test, the percentage of distransformation data used Arcus sinus. Based on the SPSS analysis, it showed that the effect of soaking the topside of the beef using ginger powder with different concentrations showed highly significant different results on the color test (P<0.01) and pH value (P<0.01). However, the results showed no significant difference in the Cooking Shrinkage test (P> 0.05). Color Value: T0 = 2.5; T1 = 5.25; T2 = 7.5; T3 = 8; pH value: T0 = 6.93; T1 = 6.64; T2 = 6.55; T3 = 6.44; Cooking Losses (%): T0 = 41.00; T1 = 42.13; T2 = 41.66; T3 = 43.05. Based on the results of the study it was concluded that the addition of ginger powder with a concentration of 30% had no effect on the cooking loss of meat. However, it has a very real effect on the color and pH of the meat.
UPAYA PEMANFAATAN GATHOT (SINGKONG TERFERMENTASI) SEBAGAI PAKAN TERNAK MENJADI BERAS ANALOG Astari Ratnaduhita; Dimas Fajar Nugroho; Desna Ayu Wijayanti
Jurnal Agriovet Vol. 5 No. 2 (2023): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v5i2.888

Abstract

This research's aim is to analyze the potential of gathot in analog rice with CMC and red bean flour, according to physicochemical quality and hedonic test. This study consisted of 4 treatments and 5 times repetition. The treatment was the addition of CMC with a level of 0; 1; 2; 3% in analog rice. The test includes water absorption, crude fiber content and aftertaste with hedonic test. Analyzing data by Completely Randomized Design (RAL) and processed using SPSS 23.0. The results is gathot's analog rice with CMC and red bean flour influences the water absorption and crude fiber content. The best performance of CMC 1% in gathot's analog rice with the water absorption of 161,28% and crude fiber content of 4,98%.
Co-Authors Ahmad Pramono Ahmad Pramono Ardian Ozzy Wianto Astari Ratnaduhita Astari Ratnaduhita I Gusti Bagus Wiksuana Muhammad Cahyadi Yulia Arnia Sari