[The In Vitro Rumen Fermentability on the Processed Vegetable Waste]

This experiment was objected to study the in vitro rumen fermentability on the processed vegetable waste. The study was accomplished by two experiments. The first experiment was aimed to select the best processing for vegetable waste. The vegetable wastes from a traditional market in Semarang City were fermented using Lactobacillus bulgaricus and rumen bolus with cassava waste, rice bran, and maize grain as additives. In each combined treatment of innoculant and additive was fermented in anaerob conditon for 0, 1, 2, and 3 weeks, respectively. In each combined treatment of innoculant, additive, and fermentation time was analyzed for its moisture, crude protein, crude fiber, neutral detergent fiber and acid detergent fiber content. Among the combined treatments were then selected the best processing for vegetable waste ac-cording to the use of L. bulgaricus and rumen bolus, respectively. The selection was determined on the basis of a numerical score for each parameter observed. The results showed that the combination of rice bran of additive and one week of fermentation was the best for fermentation using L. bulgaricus (SSLB). Likewise, the the combination of rice bran of additive and two weeks of fermentation was the best for fermentation using rumen bolus (SSBR). In the second experiment, the processed vegetable wastes from the result of first experiment (SSLB and SSBR) were compared to Pennisetum purpureum (RG), unprocessed vegetable waste from the garbage collecting terminal in Semarang City (SSTPA), and unprocessed vegetable waste from traditional market (SSPT) on the basis of their in vitro rumen fermentability. Parameters of the in vitro rumen fermentability were dry matter (DM) and organic matter (OM) digestibility, rumen production of VFA and N-NH 3 . The test of in vitro rumen fermentability was conducted using cattle rumen liquid and artificial saliva. The results showed that the DM and OM digestibility of RG was lower (P<0,05) than that of SSPT, but there was no siginificant different among SSTPA, SSLB, and RG in their DM and OM digestibility. The in vitro rumen VFA production among RG, SSTPA, SSLB, and SSBR were not different significantly. The in vitro rumen VFA production of SSPT was higher (P<0,05) than that of RG, SSTPA, SSLB, and SSBR. The in vitro rumen NH 3 production among SSPT, SSLB, and SSBR were not different significantly. The in vitro rumen NH 3 production of RG and SSTPA were lower (P<0,05) than that of SSPT, SSLB, and SSBR. The fermen-tation using L.bulgaricus with rice bran for one week was appropriate in processing the vegetable waste. The results could be utilized for further study focusing on the substitution of Pennisetum purpureum with the processed vegetable waste in a ruminant ration. Keywords : processing, vegetable waste, rumen, in vitr

The In Vitro Rumen Fermentability on the Processed Vegetable Waste

This experiment was objected to study the in vitro rumen fermentability on the processed vegetable waste. The study was accomplished by two experiments. The first experiment was aimed to select the best processing for vegetable waste. The vegetable wastes from a traditional market in Semarang City were fermented using Lactobacillus bulgaricus and rumen bolus with cassava waste, rice bran, and maize grain as additives. In each combined treatment of innoculant and additive was fermented in anaerob conditon for 0, 1, 2, and 3 weeks, respectively. In each combined treatment of innoculant, additive, and fermentation time was analyzed for its moisture, crude protein, crude fiber, neutral detergent fiber and acid detergent fiber The In Vitro Rumen Fermentability on the Processed Vegetable Waste [Muktiani et al.] 45 content. Among the combined treatments were then selected the best processing for vegetable waste according to the use of L. bulgaricus and rumen bolus, respectively. The selection was determined on the basis of a numerical score for each parameter observed. The results showed that the combination of rice bran of additive and one week of fermentation was the best for fermentation using L. bulgaricus (SSLB). Likewise, the the combination of rice bran of additive and two weeks of fermentation was the best for fermentation using rumen bolus (SSBR). In the second experiment, the processed vegetable wastes from the result of first experiment (SSLB and SSBR) were compared to Pennisetum purpureum (RG), unprocessed vegetable waste from the garbage collecting terminal in Semarang City (SSTPA), and unprocessed vegetable waste from traditional market (SSPT) on the basis of their in vitro rumen fermentability. Parameters of the in vitro rumen fermentability were dry matter (DM) and organic matter (OM) digestibility, rumen production of VFA and N-NH3. The test of in vitro rumen fermentability was conducted using cattle rumen liquid and artificial saliva. The results showed that the DM and OM digestibility of RG was lower (P<0,05) than that of SSPT, but there was no siginificant different among SSTPA, SSLB, and RG in their DM and OM digestibility. The in vitro rumen VFA production among RG, SSTPA, SSLB, and SSBR were not different significantly. The in vitro rumen VFA production of SSPT was higher (P<0,05) than that of RG, SSTPA, SSLB, and SSBR. The in vitro rumen NH3 production among SSPT, SSLB, and SSBR were not different significantly. The in vitro rumen NH3 production of RG and SSTPA were lower (P<0,05) than that of SSPT, SSLB, and SSBR. The fermentation using L.bulgaricus with rice bran for one week was appropriate in processing the vegetable waste. The results could be utilized for further study focusing on the substitution of Pennisetum purpureum with the processed vegetable waste in a ruminant ration. Keywords : processing, vegetable waste, rumen, in vitr

Physical Quality of Multinutrient Blocks with Organic Mineral Source on Different Storage Time and Methods

The effect of different storage time and methods of multinutrient blocks (MNB) with organic mineral source were organoleptic physically investigated. Material used were fermented rice straw, molasses, urea, clamshell, bentonite, and salt. This study used a completely randomized design (CRD) factorial design (4×3) with three replications. The first factor was the storage time (0, 2, 4, and 6 weeks) and the second factor was the methods to keep the MNB (wrapped in clear plastic, unwrapped on an open tray and unwrapped on a closed tray). Parameters observed were sensory properties (color, flavor, texture, and contamination) and moisture contents. The results showed that there was interaction among storage time and the method of keeping the MNB. Storage time significantly affected (P0.05) MNB’s contamination and texture without any effect upon color and flavor of MNB. Multinutrient blocks stored unwrapped in open places provided good results up to week four. It can be concluded that keeping the MNB wrapped in clear plastic up to six weeks showed the best physically results compared to others