Pengaruh Fermentasi Kombinasi Jamur Pleurotus Ostreatus Dengan Trichoderma Viridae Terhadap Kandungan Nutrien Dan Aktivitas Enzim Selulase Bungkil Kopra

Copra meal is by-product of oil extraction that is produced in large quantity and relatively cheap in Indonesia. However, its high cellulose becomes obstacle for poultry diet. Two studies was conducted to optimize the utilization of copra meal by producing crude enzyme that matched with copra meal using solid state fermentation method with various doses and incubation time that mixed with Pleurotus ostreatus (PO) and Trichoderma viridae (TV). In the first study, copra meal was fermented with 4 levels of inoculum (L0 = no inoculum; L1 = 17.7 CFU/g of TV and 175.00 CFU/g of PO per kg of copra meal; L2 = 35.4 CFU/g of TV and 218.75 CFU/g of PO per kg of copra meal; L3 = 53.1 CFU/g of TV and 262.50 CFU/g of PO per kg of copra meal and 4 incubation time (W1= 4 days; W2 = 6 days; W3 = 8 days; and W4 = 10 days). Parameters measured were crude protein, crude lipid, crude fibre and gross energy. A completely randomized factorial design was used in the study. In the second study, crude enzyme was produced from the best results found in the first study. A method of Jacob and Prema (2006) was used to produce enzyme. Meanwhile, activity of cellulase was measured based on the method of Omojosola (2008). The results showed that factor of inoculum level was found significantly increased protein content and gross energy but decreased crude lipid and crude fibre of the mixed fungi-fermented copra meal. Incubation time did not affect protein content but significanly affected crude lipid, crude fibre and gross energy. Interactions between inoculum level and incubation time was found in crude lipid, crude fibre and gross energy contents of mixed fungi-fermented copra meal. Activity of cellulase was 0.71 g glucose/l

Pengaruh Tepung Tanaman Meniran Terhadap Aktivitas Antimikroba Bakteri Asam Laktat Dan Escherichia Coli

The study was conducted to identify the effect of meniran plant powder (Phyllanthus niruri Linn.) on microorganism activity (Lactic Acid Bacteria (LAB) and Escherichia coli). The LAB extract was put in De Man, Rogosa and Sharpe (MRS) medium and the Escherichia coli extract was put in E-Coli Medium (EM). The pure culture LAB and Escherichia coli was used to identify the effect of meniran plant powder (Phyllanthus niruri Linn.) using diffusion method. The experiment consisted of 6 treatments (P0= aquadest 100%, P1= antibiotic 100%, P2= meniran plant powder 0%, P3= meniran plant powder 50%, P4= meniran plant powder 75% and P5= meniran plant powder 100%). Variables in this research were inhibition of BAL and Escherichia coli. The study used a Nested Completely Randomized Design and if there were different effects among the treatments it would be then followed by a Duncan\u27s Multiple Range test. The study showed that the use of meniran plant powder (Phyllanthus niruri Linn.) had a significant effect on inhibition of BAL and Escherichia coli (P<0.01)

Pengaruh Penambahan Betain Dalam Pakan Rendah Metionin Terhadap Kualitas Karkas Itik Mojosari Jantan

The objective of this research was to observe the effect of betaine in feed to carcass, breast meat, thigh meat, abdominal fat, and meat cholesterol in Mojosari male ducks. The materials of this experiment were 144 male ducks which were maintained for 8 weeks. P0 was control treatment with no betaine were added, whereas P1 0.1%, P2 0.2%, P3 0.3% of betaine addition in the feed. The method used in this research was field experiments with 4 treatments and 6 replications. The parameters that measured in this research were carcass percentage, percentage of breast and thigh meat, abdominal fat, and breast cholesterol. Data were tabulated into MS. Excel and analyzed using ANOVA of Completely Randomized Design (CRD). If there were significant differences among the treatments, it will be tested by Duncan\u27s Multiple Range Test. The result showed that addition of betaine had a significant effect (P<0.05) on carcass percentage, percentage of breast and thigh meat, but it didn\u27t has a significant effect (P>0.05) on cholesterol of breast meat and abdominal fat. The use of betaine in low methionine feed could improve carcass percentage, percentage of breast and thigh meat deposition, and lower abdominal fat percentage, but it has no effect on the cholesterol content of breast meat in Mojosari male ducks. The research concluded that 0.3% of betaine administration on feed was the best result for Mojosari male duck carcass quality, in terms of carcass percentage, the percentage of breast meat and thigh, and lower abdominal fat percentage

Pengaruh Penggunaan Tepung Ulat Kandang (Alphitobius Diaperinus) Dalam Pakan Terhadap Penampilan Produksi Ayam Pedaging

The objective of this research was to evaluate the effect of lesser mealworm meal in feed on the performance of broiler. The materials used for this experiment were 100 Lohmann strain broiler chicks with average body weigth 257.55 + 26.36 g. The treatments were P0 = basal feed, P1 = 0,5% lesser mealworm meal, P2 = 1% lesser mealworm meal, and P3 = 1,5 % lesser mealworm meal and P4 = 2% lesser mealworm meal. The measured variables were feed consumption, body weight gain, feed conversion, mortality and Income Over Feed Cost (IOFC). Data obtained in this study were analysed by ANOVA Completely Randomized Design consisting of 5 treatments and 4 replications. Duncan\u27s Multiple Range Test were used to analize the difference between the treatments.The results of this research showed that the use of lesser mealworm meal as feed ingredient did not significantly influenced (P > 0.05) feed consumption, weight gain, feed conversion, mortality and very significantly influenced (P > 0.01) Income Over Feed Cost (IOFC). It can be concluded that the use of lesser mealworm meal until level of 2 % as feed addition doesn\u27t improve broiler production performances

Pengaruh Lama Pemanasan terhadap Komposisi Kimia Biji Rami (Linum Usitatissimum) sebagai Bahan Pakan Unggas

Bahan pakan ternak dengan profil nutrisi yang baik sangat dibutuhkan seiring perkembangan zaman, salah satu bahan dengan potensi besar yaitu biji rami. Penelitian ini bertujuan mengetahui pengaruh lama pemanasan autoklaf terhadap komposisi kimia biji rami sebagai bahan pakan ayam pedaging. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu: P0 (tanpa pemanasan autoklaf), P1 (pemanasan autoklaf 5 menit), P2 (pemanasan autoklaf 10 menit), dan P3 (pemanasan autoklaf 15 menit). Variabel penelitian meliputi kandungan zat antinutrisi (tanin dan asam fitat), kandungan nutrisi (bahan kering, protein kasar, lemak kasar, serat kasar, dan abu), gross energy, dan fraksi serat (ADF dan NDF). Analisis data menggunakan ANOVA dan apabila terdapat perbedaan yang nyata dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa perlakuan lama pemanasan autoklaf memberikan pengaruh yang berbeda sangat nyata (P<0,01) terhadap kandungan zat antinutrisi, kandungan nutrisi, gross energy, dan fraksi serat, dengan penurunan kadar antinutrisi tanin dan asam fitat, penurunan bahan kering, protein kasar, lemak kasar, gross energy, dan NDF. Selain itu, terdapat peningkatan kandungan serat kasar, abu, dan ADF.  Kesimpulan penelitian ini bahwa perlakuan terbaik terdapat pada pemanasan biji rami menggunakan autoklaf pada suhu 121 oC dengan tekanan 1,5 atm selama 15 menit