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All Journal Jurnal Ilmiah Fillia Cendekia Andalasian Livestock
Dewi, Yelsi Listiana
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Medicine & Pharmacology Veterinary Other

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Produk Susu Kefir Sari Buah Pisang Starter Japannese Cristal Algae Untuk Peningkatan Ketahanan Pangan Di Daerah Perbatasan RI-RDTL Bouk, Gomera; Sinabang, Maria Kristina; K. Bere, Edelnia; Dewi, Yelsi Listiana
Jurnal Ilmiah Fillia Cendekia Vol 9 No 1 (2024): Jurnal Ilmiah Fillia Cendekia
Publisher : Universitas Islam Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/fillia.v9i1.4868

Abstract

Kefir is a fermented milk product using lactic acid bacteria and yeast which has a distinctive sour and alcoholic taste. The study was conducted in July-October 2023. The research was conducted at the Laboratory of Animal Product Technology at Ben Mboi Polytechnic, Kakuluk Mesak District, Belu Regency, East Nusa Tenggara Province and the Feed Chemistry Laboratory, Faculty of Animal Husbandry, Nusa Cendana University-Kupang. With the aim of knowing the characteristics of milk kefir by utilizing Japanese algae crystals as milk fermenation materials and to determine the chemical quality of kefir milk products added with plantains as one of the functional food products. This study used experimental methods, and the research design used Complete Randomized Design (RAL) factorial patterns. The first factor is the composition of the material consisting of components: K1=Japanese Algae:Banana:Sugar:Milk (50g:50g:10g:500ml), K2= Japanese Algae:Banana: Sugar:Milk (75g:75g:20g:750ml), and K3= Japanese Algae:Banana:Sugar:Milk (100g:100g:30g:1000ml). The second factor is Storage duration which consists of: L1 = Storage length 24 hours, L2 = Storage length 48 hours and L3 = Storage length 72 hours, so there are 9 combinations. The results showed that the combination of treatment of the composition of kefir milk forming ingredients and storage duration had a significant effect on the chemical quality of kefir milk. The best treatment is shown in the combination of K3L1 treatment, namely the composition of kefir milk forming ingredients from Japanese algae: Banana: Sugar: Milk (100g: 100g: 30g: 1000ml) with the best protein content (4.77 ± 0.334), low alcohol content values (0.31 ± 0.065) and pH of 5.63 ± 0.115.
Effect of Mixed Ratios of Turbinaria murayana Seaweed Meal and Tuna Fish Waste Meal as a Protein Source in Poultry Feed Reski, Sepri; Mahata, Maria Endo; Rizal, Yose; Dewi, Yelsi Listiana
Andalasian Livestock Vol. 2 No. 1 (2025): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v2.n1.p36-41.2025

Abstract

This study evaluated the effect of different mixing ratios of Turbinaria murayana seaweed meal and tuna fish waste meal as alternative protein sources in poultry feed. The research was conducted using an experimental method arranged in a completely randomised design (CRD) with five treatments and four replications. The treatments consisted of different mixing ratios of Turbinaria murayana seaweed meal and tuna fish waste meal, namely 95:5%, 90:10%, 85:15%, 80:20%, and 75:25%. Data were analysed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test to determine significant differences among treatments. The results showed that varying the mixing ratios had no significant effect (P>0.05) on moisture content, organic matter, crude fiber, crude fat, and calcium levels, but significantly affected (P<0.05) crude protein and phosphorus contents. The 85:15% mixture produced the best nutritional composition as a protein source for poultry feed, with the following nutrient contents: moisture 6.73%, organic matter 82.33%, crude fiber 8.58%, crude protein 31.11%, crude fat 15.35%, calcium 4.10%, and phosphorus 0.30%.
Co-Authors Bouk, Gomera K. Bere, Edelnia MARIA ENDO MAHATA Sepri Reski Sinabang, Maria Kristina Yose Rizal