Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Peternakan Integratif
Tri Hesty Wahyuni
Animal Production Study Program, Faculty of Agriculture, Universitas Sumatera Utara, Medan, 20155, Indonesia
Agriculture, Biological Sciences & Forestry Energy Environmental Science Social Sciences Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Use of Fermented Cocoa Pod in Feed on Performance and Income Over Feed Cost (IOFC) of Male Local Sheep Ardina Kharisma; Hasnudi; Tri Hesty Wahyuni; Armyn Hakim Daulay; Nurzainah Ginting
Jurnal Peternakan Integratif Vol. 7 No. 2 (2019): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.73 KB) | DOI: 10.32734/jpi.v7i2.2154

Abstract

Cocoa pod is one of the cocoa processing wastes which can be used as animal feed.The study aims to find the use of cocoa pod which fermented by bioactivator (MOIYL) in feedon performance and IOFC of male local sheep. The research was conducted at Pak Didit's farmJl. Bunga Rinte, Simpang Selayang, Medan, in October - December 2018 using completelyrandomized design (CRD) with 5 treatments and 4 replications. The experiment used 20 ofmale local sheep weaning with initial body weight of 12.65 ± 1 kg. The treatment such as P0(80% field grass + 20% concentrate), P1 (60% field grass + 20% fermented cocoa pod + 20%concentrate), P2 (40% field grass + 40% fermented cocoa pod + 20% concentrate), P3 (20%field grass + 60% fermented cocoa pod + 20% concentrate), P4 (80% fermented cocoa pod +concentrate 20%). The observed of are feeds consumption, average daily gain, feed conversionratio (FCR), and income over feed cost (IOFC).The results of this research indicated that utilization of fermented cocoa pod in feed improvedthe performance of male local sheep with the average consumption of sheep feed (g/head/day):421.62; 422.60; 524.43; 452.83 and 368.56, average daily gain (g/head/day): 59.95; 60.75;84.19; 67.76 and 40.57, and ration conversion: 7.06; 7.17; 6.43; 6.68 and 9.11 and averageIncome Over Feed Cost (IOFC):141.123,8; 142.837,9; 201.301,0; 159.568,4 and 89.273,7. Theconclusion of this study is that the use of cacao pods fermented with 5% MOIYL in ration ofmale local weaning can be given to the level of 40%.
The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) As Animal Feed Indra Satria Siburian; Edhy Mirwandhono; Yunilas; Tri Hesty Wahyuni; Hamdan
Jurnal Peternakan Integratif Vol. 7 No. 2 (2019): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.326 KB) | DOI: 10.32734/jpi.v7i2.2170

Abstract

Cassava peel was the waste of processing cassava which is promising enough to be used as alternative animal feed. However, cassava peel has a fairly low nutrient content. Fermentation was one of the way to increase the quality of cassava peel. Fermentation used in this research utilized Indigenous Microorganisms (IMO) with the main substance was the cassava peel itself. This research lasted for 3 months started from December 2018 to February 2019 at the Laboratory of Microbiology and Laboratory of Feed Processing Science and Technology Department of Animal Science Faculty of Agriculture University of Sumatera Utara and Laboratory of Agrichemists and Natural Resources at the Industrial Research and Standardization Office of Medan. This research was designed using Completely Randomized Design (CRD) factorial pattern of 3 x 3 with 3 replications, as factor I was the dose of Indigenous Microorganisms (IMO) and factor II was the duration of fermentation. The parameters measured were water content/dry matter, crude fat, crude protein, crude fibre, ash, and Non Nitrogen Free Extract (NNFE) using proximate analysis. The results showed that fermentation of cassava peel using Indigenous Microorganisms (IMO) with the variation of Indigenous Microorganisms (IMO) dose and duration of fermentation give effects, that were increased water content, crude protein, and Non Nitrogen Free Extract (NNFE) and decreased dry ingredient, crude fat, crude fibre, and ash content.
Co-Authors Ardina Kharisma Armyn Hakim Daulay Edhy Mirwandhono Hamdan Hasnudi Indra Satria Siburian Nurzainah Ginting Yunilas