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All Journal Bantara Journal of Animal Science Wahana Peternakan
Eka Rizky Vury Rahayu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Immunology & microbiology Veterinary

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The Utilization of Fermented Agricultural By-Products as Fibrous Feed for Beef Cattle: A Review Martina, Ajeng Aullia; Eka Rizky Vury Rahayu; Aprilia, Lisa
Bantara Journal of Animal Science Vol. 7 No. 2 (2025): BJAS
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v7i2.7310

Abstract

Fermentation of agricultural by-products represents a strategic and sustainable approach to providing fibrous feed for beef cattle, particularly in regions facing high feed costs and the low nutritional value of unprocessed residues. Through microbial activity, fermentation alters the chemical composition of raw materials by degrading crude fiber components such as cellulose, hemicellulose, and lignin, thereby enhancing nutrient availability, crude protein content, digestibility, and palatability. Consequently, fermented by-products improve rumen fermentation efficiency and overall cattle performance while reducing feed costs and mitigating environmental pollution from agricultural waste. The wide availability of agricultural residues ensures a consistent raw material supply, supporting feed sustainability within a circular economy framework. This review highlights the mechanisms and benefits of fermentation technology, its role in improving resource efficiency and farm profitability, and its potential contribution to sustainable livestock systems and national food security.
REVIEW: PEMANFAATAN EKSTRAK DAUN JAMBU BIJI (Psidium guajava) UNTUK MENINGKATKAN DAYA SIMPAN TELUR: Review: Utilization of Guava Leaf Extract (Psidium Guajava) toImprove Egg Shelf Life Aprilia, Lisa; Ajeng Aulia Martina; Eka Rizky Vury Rahayu
Wahana Peternakan Vol. 10 No. 1 (2026): Wahana Peternakan
Publisher : Faculty of Animal Science, University of Tulang Bawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37090/jwputb.v10i1.3111

Abstract

Telur merupakan komoditas pangan hewani yang memiliki nilai nutrisi tinggi dan mudah rusak (perishable food) sehingga membutuhkan penanganan yang tepat untuk menjaga kualitasnya. Secara umum, telur yang disimpan lebih dari 14 hari pada suhu ruang akan mengalami penurunan kualitas. Kajian literatur ini menelaah pengaruh ekstrak daun jambu biji (Psidium guajava) sebagai pengawet alami terhadap kualitas telur, yang dievaluasi melalui perubahan mutu telur dengan indikator bobot telur, Haugh Unit, indeks putih telur, dan indeks kuning telur. Hasil berbagai penelitian menunjukkan bahwa perendaman telur dalam ekstrak daun jambu biji dapat memperlambat penurunan mutu. Senyawa bioaktif, khususnya tanin, membentuk lapisan pelindung pada kulit telur yang mengurangi penguapan, menekan keluarnya CO₂, dan menghambat penetrasi mikroorganisme. Meskipun demikian, efektivitas ekstrak daun jambu biji dipengaruhi oleh konsentrasi, durasi perendaman dan lama penyimpanan. Temuan ini menunjukkan bahwa ekstrak daun jambu biji berpotensi menjadi alternatif pengawet alami yang aman untuk mempertahankan mutu telur selama penyimpanan   Kata kunci: daya simpan, ekstrak daun jambu, kualitas telur, pengawet alami
Co-Authors Ajeng Aulia Martina Aprilia, Lisa Martina, Ajeng Aullia