Pengaruh Pemberian Ekstrak Buah Merah (Pandanus Conoideus) Terhadap Kadar Glukosa Darah Tikus Putih (Rattus Norvegicus) Diabetik

This research was conducted to determine the effect of extract of buah merah (Pandanus conoideus) on bloodglucose levels in rats (Rattus norvegicus) diabetic. The samples used were 20 male Wistar rats, aged 2 months and weighed160-180 grams were divided into four groups randomly each of five rats. I as a normal control group were given distilledwater, 1 ml / head / day / orally, group II as control of alloxan, alloxan injected dose of 140 mg / kg bw / ip on day 2, group IIIwere injected with alloxan 140 mg / kg bw / ip on day-to-two, was given a dose of buah merah extract 4 g / kg bw / day /orally day 3 until day 21, group IV injected with alloxan dose of 140 mg / kg bw / ip on days 2 and extract buah merah dose17 g / kg bw / day / orally day 3 until day 21. Blood glucose levels checked for day-to-0, 3, 6, 10, 14, and 22. Blood glucosedata were analyzed statistically by using analysis of variance (ANOVA) of One Way Anova, followed by the Tukey-test andLSD test. The results after 24 hours were given alloxan (day 3) an increase in blood glucose levels significantly (p <0.05) ingroup II, III, and IV compared with group I (control). After treatment with buah merah extract in group III and IV decreasedglucose levels (p <0.05) on day 6 until the last day of the study (day 22).From the research, buah merah extract dose 4 g / kgbw / day / orally and 17 g / kg bw / day / orally can decrease blood glucose levels in diabetic rats (p <0.05)

Pengaruh Lama Pemeraman dan Metode Pengolahan terhadap Kualitas Fisik dan Kandungan Nutrisi Jerami Jagung

ABSTRAK. Jerami jagung berpotensi sebagai pakan ruminansia, tapi terkendala tingginya kandungan lignin dan rendahnya protein kasar serta kecernaan. Pengolahan jerami jagung secara biologi, kimia dan kombinasi biologi-kimia dengan lama pemeraman berbeda diharapkan dapat memperbaiki kualitas fisik, meningkatkan kandungan protein kasar dan menurunkan kandungan lignin. Penelitian ini bertujuan mengetahui kandungan nutrisi dan kualitas fisik jerami jagung dengan metode pengolahan dan lama pemeraman berbeda. Parameter yang diukur yaitu: kualitas fisik (pH, aroma, tekstur, warna, keberadaan jamur) serta kandungan nutrisi (protein kasar, serat kasar, NDF, ADF, selulosa, hemiselulosa dan lignin). Percobaan ini disusun dalam rancangan acak lengkap pola faktorial 3 x 3. Perlakuan terdiri atas dua faktor, (A) metode pengolahan, yaitu A1: pengolahan biologi (10% feses ayam); A2: pengolahan kimia (5% urea); A3: kombinasi pengolahan secara biologi dan kimia (10% feses ayam + 5% urea). (B) lama pemeraman, yaitu B1: 0 hari (tanpa pemeraman); B2: 14 hari; B3: 28 hari. Hasil penelitian menunjukkan metode pengolahan berbeda berpengaruh sangat nyata (P0,01) terhadap pH, aroma, keberadaan jamur, kandungan hemiselulosa, ADF, NDF, serat kasar dan protein kasar. Lama pemeraman berpengaruh sangat nyata (P0,01) terhadap pH, aroma, tekstur, keberadaan jamur, serta kandungan nutrisi (lignin, hemiselulosa, selulosa, ADF, NDF, protein kasar dan serat kasar). Interaksi antara lama pemeraman dengan metode pengolahan juga berpengaruh sangat nyata (P0,01) terhadap pH, keberadaan jamur, kandungan hemiselulosa, NDF, ADF dan serat kasar jerami jagung. Kombinasi pengolahan secara biologi dan kimia (10% feses ayam dan 5% urea) pada jerami jagung dengan lama pemeraman 28 hari menunjukkan hasil yang optimal dengan kandungan serat kasar 9,93%; NDF 61,27% dan ADF 46,95% untuk dimanfaatkan sebagai pakan ruminansia. (The effect of fermentation length and pretreatment method on physical quality and nutritional content of corn straw) ABSTRACT. Corn straw can be used as ruminant feed, but is constrained by its high lignin and low crude protein content and digestibility. Biological, chemical and biological-chemical pretreatments with different fermentation length are expected to improve physical quality, increase crude protein content and reduce lignin content. The aims of research was to determine the physical quality and nutritional content of corn straw with different pretreatment methods and fermentation lengths. The parameters measured were physical quality (pH, aroma, texture, color, presence of mold) and nutrient content (lignin, hemicellulose, cellulose, ADF, NDF, crude fiber and crude protein). The experiment was conducted with a completely randomized design, with 3x3 factorial arrangement of treatments. Factor A: pretreatment methods, i. e. A1: biological pretreatment (10% poultry manure); A2: chemical pretreatment (5% urea); A3: biological- chemical pretreatment (10% poultry manure + 5% urea). Factor B: fermentation lengths, i. e. B1: 0 d (without fermentation); B2: 14 d; B3: 28 d. The results showed that different pretreatment methods had significant effect (P0.01) on pH, aroma, the presence of mold, crude protein, crude fiber, NDF, ADF and hemicellulose contents. Fermentation lengths had significant effect (P0.01) on pH, aroma, texture, the presence of mold, and nutritional content of corn straw (crude protein, crude fiber, NDF, ADF, cellulose, hemicellulose and lignin). The interaction between fermentation length and the pretreatment method also had significant effect (P0.01) on pH, the presence of mold, crude fiber, NDF, ADF and hemicellulose contents. Biological-chemical pretreatment (addition of 10% poultry manure and 5% urea) on corn straw with 28 days fermentation showed optimal results, because of its lowest crude fiber content (9.93%); NDF (61.27%) and ADF (46.95%) that can be used as ruminant feed

Pengaruh Perbedaan Komposisi Substrat terhadap Kandungan Nutrisi dan Kualitas Fisik Limbah Nanas Hasil Fermentasi

Limbah pertanian (kulit dan mahkota nanas) berpotensi sebagai pakan, tetapi terhambat dengan kandungan fraksi serat yang tinggi. Penurunan fraksi serat dilakukan melalui proses fermentasi. Perbedaan komposisi substrat akan memengaruhi kualitas fisik dan kandungan nutrisi produk fermentasi. Untuk mengetahui pengaruh perbedaan komposisi substrat terhadap kandungan nutrisi dan kualitas fisik limbah nanas hasil permentasi merupakan bertujuan penelitian. Rancangan Acak Lengkap 5 perlakuan dengan 4 ulangan digunakan dalam penelitian, yaitu HR 0 (0% Mahkota Nanas + 100%  Kulit Nanas); HR1 (25% Mahkota Nanas + 75% Kulit Nanas);  HR 2 (50% Mahkota Nanas + 50% Kulit Nanas);  HR 3 (75% Mahkota Nanas + 25% Kulit Nanas) dan HR 4 (100% Mahkota Nanas + 0% Kulit Nanas). Fermentasi dilakukan secara anaerob selama 21 hari dengan penambahan 0,20 b/v Filtrat Abu Sekam Padi (FASP). Peubah yang diukur adalah kualitas fisik (jamur, aroma, tekstur dan warna)  serta kandungan nutrisi (abu, protein kasar, bahan kering, lemak kasar, BETN dan serat kasar. Hasil penelitian menunjukan perbedaan komposisi kulit dan mahkota nanas tidak memengaruhi (P˃0,05) aroma dan memengaruhi (P˂0,05) jamur, tekstur dan warna, serta kandungan LK,  BK, SK, PK, abu dan BETN. Penggunaan 100% mahkota nanas merupakan hasil terbaik karena menghasilkan kandungan BETN tertinggi 71,7%; protein kasar 8,32% dan serat kasar 14,3%.Kata kunci: filtrat abu sekam padi (FASP), kandungan nutrisi, kualitas fisik, limbah nanasThe Effect of Differences in Substrate Composition on Nutritional Content and Physical Quality of Fermented Pineapple WasteABSTRACT Agricultural waste (pineapple peel and crown) has the potential to be used as feed but is inhibited by its high fiber fraction content.  The reduction of the fiber fraction is carried out through the fermentation process. The difference in substrate composition will affect the physical quality and nutritional content of the fermentation product.  To determine the effect of differences in substrate composition on nutritional content and physical quality of fermented pineapple waste is the aim of the research. Completely randomized design of 5 treatments with 4 replications was used in the study, namely HR 0 (0% Pineapple Crown + 100% Pineapple Peel); HR1 (25% Pineapple Crown + 75% Pineapple Peel); HR 2 (50% Pineapple Crown + 50% Pineapple Peel); HR 3 (75% Pineapple Crown + 25% Pineapple Peel) and HR 4 (100% Pineapple Crown + 0% Pineapple Peel).  Fermentation was carried out anaerobically for 21 days by adding 0.20 w/v of rice husk ash filtrate. The variables measured were physical quality (fungi, aroma, texture, and color) and nutritional content (ash, crude protein, dry matter, extract ether, nitrogen-free extract (BETN), and crude fiber. The results showed that differences in the composition of pineapple peel and crown did not affect (P˃0.05) aroma and affect (P˂0.05) fungi, texture, and color, as well as the content of extract ether, dry matter, crude fiber, crude protein, ash, and BETN. The use of 100% pineapple crown is the best result because it produces the highest BETN content of 71.7%; crude protein 8.32% and crude fiber 14.3%.Keywords: nutritional content, pineapple waste, physical quality, rice husk ash filtrat