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All Journal Andalasian Livestock
Novirman Jamarun
Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Universitas Andalas
Agriculture, Biological Sciences & Forestry Chemistry Medicine & Pharmacology Veterinary

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Tapioca Starch is used as An Adhesive in "Complete Feed Wafers" Based on Fermented Sugarcane Tops and Tithonia for the Physical Properties of Wafers Zaitul Ikhlas; Novirman Jamarun; Mardiati Zain; Fauzia Agustin; Gusri Yanti; Yelly Fitri; Rika Safitri; Muhammad Zhorif Hidayat
Andalasian Livestock Vol. 1 No. 2 (2024): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v1.n2.p164-172.2024

Abstract

This study aims to determine how long fermented sugarcane tops (Saccharum officinarum L.) and tithonia (Tithonia diversifolia) wafers can be stored. This study used a completely randomized design with four treatments and four replicates. The treatments consisted of T1 (15 days storage duration), T2 (30 days storage duration), T3 (45 days storage duration), and T4 (60 days storage duration). The variables measured were color, aroma, texture, density, water absorption, and total fungal colonies. The data obtained from the study were analyzed using the variance analysis method, and the differences in the means of each treatment were further tested using the Duncan Multiple Range Test. The results of the analysis showed that shelf life had a very significant effect (P<0.01) on color, aroma, texture, water absorption, and total fungal colonies but gave no significant effect (P>0.05) on wafer density. The average results of color (3.3 - 3.7), aroma (3.2 - 3.6), texture (3.1 - 3.6), density (0.60 - 0.71 g/cm3), water absorption (72.8 - 85.3%) and total fungal colonies (1.10 x 102 CFU/ml to 3.03 x 102 CFU/ml). The results of this study indicate that 60 days of storage on sugarcane tops and tithonia wafers can still maintain the physical quality of wafers in terms of color, aroma, texture, water absorption, and total fungal colonies.
Storage Stability of Complete Feed Wafers Containing Mangrove Fruit and Palm Fatty Acid Distillate: Physical Properties and In Vitro Rumen Fermentation Zaitul Ikhlas; Novirman Jamarun; Yoshiyuki Murata
Andalasian Livestock Vol. 3 No. 1 (2026): ALive
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/alive.v3.n1.p61-71.2026

Abstract

This study aimed to evaluate the effects of storage duration on the physical properties of complete feed wafers supplemented with mangrove fruit as a tannin source and palm fatty acid distillate (PFAD) as an energy source, as well as in vitro rumen fluid characteristics. A completely randomized design was used with four storage duration treatments: 15 days (T1), 30 days (T2), 45 days (T3), and 60 days (T4), with five replications. The feed ingredients consisted of fermented sugarcane tops, Tithonia diversifolia, concentrate, mangrove fruit, and PFAD, which were processed into complete feed wafers. The observed parameters included the physical properties of the wafers, namely aroma, texture, color, water absorption, and density, as well as rumen fluid characteristics, namely total volatile fatty acid (VFA), pH, and ammonia (NH3). The results showed that increasing storage duration tended to decrease total VFA from 123.12 ± 2.28 mM in T1 to 121.10 ± 2.01 mM in T4, although the values remained relatively stable. The rumen fluid pH was also relatively uniform, ranging from 6.82 ± 0.13 to 6.88 ± 0.13. NH3 concentration decreased with increasing storage duration, from 21.28 ± 0.54 mg/100 mL in T1 to 18.13 ± 1.51 mg/100 mL in T4. Storage duration had no significant effect (P>0.05) on the aroma, texture, or color of the wafers, indicating that their physical quality was maintained during storage. Based on these results, it can be concluded that complete feed wafers supplemented with mangrove fruit and PFAD maintained their physical quality and rumen fermentation stability for up to 60 days of storage.
Co-Authors Fauzia Agustin Gusri Yanti Mardiati Zain Muhammad Zhorif Hidayat Rika Safitri Yelly Fitri Yoshiyuki Murata Zaitul Ikhlas Zaitul Ikhlas