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All Journal Aves : Jurnal Ilmu Peternakan Hikamatzu Journal of Multidisciplinary Research
Rico Anggriawan
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science

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Penerapan Sistem Dry Lot Fattening Dalam Manajemen Penggemukan Sapi Di Desa Jatirejo Kecamatan Loceret Nganjuk Diyah Ayu Candra; Rico Anggriawan
Hikamatzu | Journal of Multidisciplinary Vol. 1 No. 1 (2024): science for life
Publisher : Hikamatzu | Journal of Multidisciplinary

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Abstract

The purpose of this study was to analyze the application of the dry lot fattening system in the management of cattle fattening in Jatirejo Village, Loceret Nganjuk District. The method used in this study was descriptive qualitative. how to collect qualitative data through observation, interviews, or study of documents. Data analysis with the theory of Miles and Huberman. research results Cattle fattening system using the dry lot fattening method can be implemented effectively in Jatirejo Village, Loceret District, Nganjuk. the application of the dry lot fattening system in the management of cattle fattening in Jatirejo Village, Loceret District, Nganjuk can be a solution to increase cattle production and beef quality. However, it is necessary to pay attention to important aspects such as providing adequate and quality feed, cleanliness of the stables, and the health of the cows to achieve optimal results.
KUALITAS FISIK DAN PH JERAMI PADI YANG DIFERMENTASI MENGGUNAKAN BAL DENGAN BERBAGAI LEVEL BEKATUL akbar, mishbahulakbar; Rico anggriawan; Diyah Ayu Candra
AVES: Jurnal Ilmu Peternakan Vol. 19 No. 2 (2025): Desember 2025
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/p68avg77

Abstract

This study aims to determine the effect of adding rice bran levels on physical quality (color, aroma, texture and presence of fungi) and pH in rice straw fermentation using LAB. The study was conducted in Blitar with materials in the form of rice straw, rice bran, probiotics (LAB), molasses and water. The tools used in this study were digital scales, ropes, plastic bags, vacuum pumps and pH meters. The research design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications. The treatments tried in this study were P0 = Rice Straw + Probiotics + 0% Rice Bran, P1 = Rice Straw + Probiotics + 5% Rice Bran, P2 = Rice Straw + Probiotics + 10% Rice Bran, P3 = Rice Straw + Probiotics + 15% Rice Bran. The variables measured in this study were color, aroma, texture, presence of fungi and pH. The results showed that the addition of rice bran had no significant effect (P>0.05) on physical quality but a very significant effect (P<0.01) on fermentation pH. The conclusion of this study is that the addition of rice bran to straw fermentation had no significant effect on organoleptic performance. A significant decrease in fermentation pH indicated that fermentation was progressing well. The addition of 10% rice bran had the best results in terms of organoleptic and pH.
Co-Authors akbar, mishbahulakbar Diyah Ayu Candra