Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Nutrisi dan Teknologi Pakan Agrinimal Jurnal Ilmu Ternak dan Tanaman
Shofiah, Maya
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Utilisasi Probiotik Cair Asal Fermentasi Black Soldier Fly Larvae (Hermetia illucens) terhadap Performa Ayam Broiler: Utilization of Liquid Probiotics from Black Soldier Fly Larvae (Hermetia illucens) Fermentation on Broiler Chickens Performance Sukiman, Deva Latifa; Mutia, Rita; Martin, Rima Shidqiyya Hidayati; Nahrowi; Utari, Tazkiyah Annisa; Shofiah, Maya; Nugroho, J E
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 21 No. 3 (2023): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.21.3.164-170

Abstract

This study aimed to evaluate the utilization of liquid probiotics from black soldier fly larvae (BSFL) fermentation on broiler chickens' performance. A total of 250 male broilers strain Cobb CP 707 were given 5 treatments of probiotics in drinking water with 5 replications using a completely randomized design. The treatments in this study were P0=commercial broiler feed+drinking water without probiotics, P1=commercial broiler chicken feed+ drinking water with 1 mL L-1 commercial probiotic, P2=commercial broiler chicken feed+water with 1 mL L-1 probiotics from BSFL fermentation, P3=commercial boiler chicken feed+water with 3 mL L-1 probiotics from BSFL fermentation, and P4=commercial broiler chicken feed+water with 5 mL L-1 probiotics from BSFL fermentation. The results showed that BSFL fermentation probiotics were not significantly different on broiler chicken performance. Income over feed and chick cost (IOFCC) in addition to 5 mL L-1 in drinking water was more efficient in saving feed cost and the highest performance index during the broiler rearing. In conclusion, the utilization of BSFL fermentation probiotics in drinking water gave the same effect on broiler chicken performance as the other treatments yet the IOFCC and broiler chicken performance index were more advantageous. Key words: black soldier fly larvae, broiler, performance, probiotics
Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan: Viability of Probiotics from Fermented Maggot (Hermetia illucens) on Temperature and Storage Time Fitri, Selma Destiana; Laconi, Erika Budiarti; Martin, Rima Shidqiyya Hidayati; Nahrowi; Utari, Tazkiyah Annisa; Shofiah, Maya; Nugroho, J E; Rinaldy, A; Erlangga, K
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 21 No. 3 (2023): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.21.3.171-179

Abstract

This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃. Key words: maggot fermentation, probiotics, storage time, temperature, viability
KUALITAS FISIK DAN NUTRIEN JERAMI PADI YANG DIFERMENTASI MIKROORGANISME LOKAL ASAL JERAMI PADI Ramadhani, Rizka; Apriliana, Tri Wahyu; Putri, Dini Andani; Amanda, Ridha Aini; Shofiah, Maya; Adeliza, Muhammad Farhan Hilmy; Kurniawan, Edi; Suharti, Sri; Amirroenas, Dwierra Evvyernie
Agrinimal Jurnal Ilmu Ternak dan Tanaman Vol 14 No 1 (2026): Agrinimal Jurnal Ilmu Ternak dan Tanaman
Publisher : Jurusan Peternakan Fakultas Pertanian Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ajitt.2026.14.1.13-22

Abstract

Jerami padi dapat dimanfaatkan secara optimal sebagai sumber pakan alternatif bagi ternak ruminansia melalui fermentasi guna meningkatkan kandungan nutriennya. Penelitian ini bertujuan untuk mengevaluasi lama fermentasi terhadap kualitas fisik dan nutrien jerami padi yang difermentasi menggunakan mikroorganisme lokal (MOL) asal jerami padi. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan variasi lama fermentasi (0, 7, 14, 21, dan 28 hari) dan 4 ulangan. Variabel yang diamati meliputi kualitas MOL, kualitas fisik dan nutrien silase (bahan kering, abu, protein kasar, lemak kasar dan serat kasar). Data yang diperoleh dianalisis dengan Analysis of Variance (ANOVA) dan perbedaan yang nyata antar perlakuan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa MOL jerami padi memiliki karakteristik fisik berwarna coklat tua, aroma khas tape, pH 4, dan kandungan glukosa 6% BRIX. Populasi BAL dan bakteri selulolitik masing-masing berkisar 1,24 × 10⁷ dan 2,89 × 10⁶ CFU/mL. Hasil fermentasi silase amoniasi jerami padi menunjukkan adanya perubahan fisik berupa tekstur yang lebih lunak, aroma menyengat, dan warna coklat. Kandungan protein kasar tertinggi ditunjukkan pada fermentasi 7 hari (12,95%), sedangkan serat kasar terendah ditunjukkan pada fermentasi 21 hari (25,76%). Hasil ini menunjukkan bahwa penggunaan MOL jerami padi berpotensi meningkatkan kualitas silase jerami melalui peningkatan protein dan penurunan serat kasar dimana fermentasi selama 21 hari sebagai durasi optimal untuk meningkatkan kualitas nutrisi jerami padi sebagai pakan ternak ruminansia. ABSTRACT Rice straw can be optimally utilized as an alternative feed source for ruminant livestock through fermentation to increase its nutrient content. This experiment aims to evaluate the effect of fermentation duration on the physical and nutrient quality of rice straw fermented using local microorganisms (MOL) derived from rice straw. A completely randomized design (CRD) was applied with five fermentation periods (0, 7, 14, 21, and 28 days) and four replications. The parameters measured included the quality of LMO, physical characteristics, and silage nutrient composition (dry matter, ash, crude protein, crude fat, and crude fiber). Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s test to determine significant differences among treatments. The results showed that rice straw had a dark brown color, distinctive aroma, pH 4, and glucose content of 6% BRIX, with lactic acid bacteria and cellulolytic bacteria populations of 1.24 × 10⁷ and 2.89 × 10⁶ CFU/mL, respectively. Fermented rice straw silage exhibited improved physical quality with a softer texture, pungent aroma, and brownish color. The highest crude protein content was observed after 7 days of fermentation (12.95%), while the lowest crude fiber content was obtained after 21 days (25.76%). These findings indicate that rice straw-based LMO has the potential to improve the nutritional quality of rice straw silage, with 21 days identified as the optimum fermentation duration for ruminant feed.
Co-Authors Adeliza, Muhammad Farhan Hilmy Amanda, Ridha Aini Apriliana, Tri Wahyu Dwierra Evvyernie Edi Kurniawan Erlangga, K Fitri, Selma Destiana Laconi, Erika Budiarti Martin, Rima Shidqiyya Hidayati Nahrowi Nugroho, J E Putri, Dini Andani Ramadhani, Rizka Rinaldy, A Rita Mutia Suharti, Sri Sukiman, Deva Latifa Utari, Tazkiyah Annisa