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All Journal Biofaal Journal
M. Zahran Putra Risyada
Student of the Feed Technology Study Program, Vocational Faculty, Hasanuddin University, Makassar - Indonesia
Biochemistry, Genetics & Molecular Biology Materials Science & Nanotechnology Medicine & Pharmacology

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Effect of Effects of Local Ingredient Based Diets on Productivity and Feed Efficiency in Laying Hens Mita Arifa Hakim; A. Muh Fuad Al-Kautsar; Ichlasul Amal; Muhammad Faried Fajri; Rini Anggereini; Muh Sidni Ilman; M. Zahran Putra Risyada
Biofaal Journal Vol 7 No 1 (2026): Biofaal Journal
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v7i1pp1-9

Abstract

Abstract This study aimed to evaluate the efficiency of commercial feed compared with non-concentrate formulated feed on the productivity of laying hens. The experiment was conducted at PT Sitinrola Organik, Bone Regency, for 14 days using 64 laying hens divided into two treatments: P0 (control/commercial feed) and P1 (non-concentrate feed), with 32 replications each. The observed parameters included feed intake, body weight gain, and egg production percentage. The results showed that feed intake in the P1 treatment was significantly lower than in P0 (p < 0.05). However, body weight gain did not differ significantly between treatments (p > 0.05), although a slight increase was observed in P1. In contrast, the egg production percentage in P1 decreased significantly compared with P0 (p < 0.05). The reduction in feed intake and egg production in P1 was likely influenced by the low quality and palatability of the feed due to the absence of concentrate as well as feed storage factors. In conclusion, non-concentrate feed was not able to fully replace commercial feed in supporting the optimal productivity of laying hens in the short term
Evaluation of Physical and Organoleptic Characteristics of Rice Bran Fermented With 2% EM4 At Different Fermentation Durations Windiana Windiana; Mita Arifa Hakim; Rini Anggereini; M. Zahran Putra Risyada; Muh. Rezaldy Pratama J
Biofaal Journal Vol 7 No 1 (2026): Biofaal Journal
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biofaal.v7i1pp10-17

Abstract

Rice bran is widely used as an animal feed ingredient due to its availability and relatively good nutrient content. Fermentation is commonly applied to improve its quality and stability. However, fermentation duration may influence the physical and organoleptic characteristics of the final product. This study aimed to evaluate the changes in physical and organoleptic characteristics (color, aroma, and texture) of rice bran fermented with 2% EM4 at different fermentation durations (2, 4, 6, 8, 10, and 12 days). This research employed a descriptive qualitative approach through direct visual and sensory observation. The observed parameters included color, aroma, and texture changes during the fermentation process. The results showed gradual and consistent changes over time. From day 4 to day 10, the rice bran exhibited a more homogeneous yellowish-brown color, a distinctive and stable fermented aroma, and a moist, smoother texture. On day 12, a slight decrease in moisture was observed, although the aroma and color remained stable. These findings indicate that fermentation duration influences the physical and organoleptic quality of rice bran, with day 8 to day 10 showing the most optimal characteristics. This study provides practical information regarding the appropriate fermentation duration to obtain physically stable and acceptable fermented rice bran as animal feed material
Co-Authors A. Muh Fuad Al-Kautsar Ichlasul Amal Mita Arifa Hakim Mita Arifa Hakim Muh Sidni Ilman Muh. Rezaldy Pratama J Muhammad Faried Fajri Rini Anggereini Rini Anggereini Windiana Windiana