Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pul

Pemberdayaan Kelompok Tani Masyarakat dalam Pemanfaatan Limbah Sayuran sebagai Bahan Baku Pakan Ayam

Sayuran sisa hasil panen dan penjualan dianggap sebagai limbah oleh para petani sayur Siswandi di Pujon Malang. Limbah sayuran dibiarkan menumpuk, dipinggirkan ke gudang, atau dibuang, sehingga jika membusuk akan mengakibatkan pencemaran dan bau yang menyengat. Padahal, sayuran sisa tersebut masih mengandung zat gizi makro dan mikro yang dapat dimanfaatkan sebagai bahan pakan ayam. Pakan pelet sangat dibutuhkan oleh peternak ayam Sumber Rejeki di Singosari Malang. Harga pelet pabrik yang mahal, mengakibatkan ayam diberikan pakan dari makanan sisa untuk menekan biaya produksi. Berdasarkan permasalahan tersebut, dibutuhkan sinergitas dari petani sayur dan peternak melalui pelatihan pembuatan pelet yang mudah dibuat dan berdaya simpan lama, dengan memanfaatkan limbah sayur, serta penanganan pasca panen sayur. Hasil kegiatan menunjukkan peningkatan keterampilan kedua kelompok tani dalam membuat pelet pakan ayam, serta peningkatan pendapatan peternak dengan produksi karkas ayam dalam kemasan vakum dan petani sayur dengan produksi sayur dalam kemasan

Pengaruh Pemberian Acidifier dengan Level Yang Berbeda Terhadap Konsumsi Pakan, Pertambahan Bobot Badan dan Konversi Pakan Pada Pejantan Ayam Kampung

Acidifier is thought to be able to maintain pH balnce and change the pH  to acid in the digestive organs of chickens. In addition, the acidifier can also maintain the balance of mocrobes in the digestive organ of livestock. Acidifier work by penetrating the bacterial cell wall, by maintaining or lowering the pH in the intestine. Pathogenic bacteria cannot tolerate a decrease in intestinal pH so that pathogenic bacteria must maintain intestinal pH by expending large enough energy so that over time the pathogenic bacteria die due to lack of energy, while non-pathogenic bacteria can tolerate changes in pH. acidifiers can be applied in feed and drinking water, as a  supplement to help digest feed nutrients. From the above problem carried out scien tific research to test the acidifier as a supplement in feed using observational variables the performance of the original native chicken stud as an indicator. The purpose of this research is study the effect of giving an acidifier with different levels of feed consumption, addition weight gain, and feed conversion.  Reset sites in the field laboratory Brawijaya University Sumbersekar in the year of 2019, with the method used is Complete Random Design (CRD) 4 treatment and 4 Replay. Research result show that giving acidifier no real effect (P>0,05)  on feed consumtion, addition weight gain, and feed conversion. But gives positiveresult.  It is recommended that the application of the acidifier level be increased to get more optimal result.Acidifier is thought to be able to maintain pH balnce and change the pH  to acid in the digestive organs of chickens. In addition, the acidifier can also maintain the balance of mocrobes in the digestive organ of livestock. Acidifier work by penetrating the bacterial cell wall, by maintaining or lowering the pH in the intestine. Pathogenic bacteria cannot tolerate a decrease in intestinal pH so that pathogenic bacteria must maintain intestinal pH by expending large enough energy so that over time the pathogenic bacteria die due to lack of energy, while non-pathogenic bacteria can tolerate changes in pH. acidifiers can be applied in feed and drinking water, as a  supplement to help digest feed nutrients. From the above problem carried out scien tific research to test the acidifier as a supplement in feed using observational variables the performance of the original native chicken stud as an indicator. The purpose of this research is study the effect of giving an acidifier with different levels of feed consumption, addition weight gain, and feed conversion.  Reset sites in the field laboratory Brawijaya University Sumbersekar in the year of 2019, with the method used is Complete Random Design (CRD) 4 treatment and 4 Replay. Research result show that giving acidifier no real effect (P>0,05)  on feed consumtion, addition weight gain, and feed conversion. But gives positiveresult.  It is recommended that the application of the acidifier level be increased to get more optimal result. &nbsp

STUDI TEKNOLOGI PAKAN PADA USAHA TERNAK PUYUH PETELUR

Studi teknologi pakan ini dilakukan dengan tujuan untuk memberikan bantuan kepada peternak agar dapat meningkatkan keuntungan usaha ternak puyuh, sekaligus dapat meningkatkan kesejahteraan hidupnya. Bantuan yang diberikan berupa mesin pembuat pelet, agar peternak mampu membuat pakan sendiri dengan komposisi campuran bahan pakan yang kandungan nutrisi dan bentuknya sesuai dengan kebutuhan ternak puyuh. Dengan kemampuan membuat pakan sendiri, diharapkan akan dapat mengurangi biaya pengeluaran untuk pembelian makan. Untuk lebih mendukung keberhasilan usaha ternak puyuh yang dilakukan diberikan juga bantuan sangkar dan bibit puyuh. Metode pelaksanaan dilakukan melalui beberapa tahapan, yakni : a) Menginventarisasi jenis bahan pakan ternak terutama puyuh yang tersedia di daerah. Dari jenis bahan pakan yang diketemukan kemudian ditelusuri kandungan nutrisinya melalui penelusuran pustaka. Kalau tidak diketemukan, untuk mengetahui kandungan nutrisi bahan pakan maka perlu dilakukan analisa laboratorium. b). Jenis bahan pakan yang terpilih kemudian disusun komposisinya berdasarkan kandungan nutrisinya, sehingga diperoleh komposisi ransum yang sesuai dengan kebutuhan pakan puyuh petelur. c) Ransum pakan yang berasal dari campuran beberapa jenis bahan pakan diolah dalam mesin pembuat pelet, sehingga ketika keluar dari mesin sudah berbentuk pelet dan pakan ini siap diberikan sebagai pakan puyuh. Hasil dari kegiatan ini adalah : a) Peternak mampu menysusun pakan ternak puyuh dalam bentuk pelet, sehingga disukai oleh puyuh. b) Peternak mampu memanfaatkan bahan pakan yang tersedia di masing-masing daerah, sehingga dapat menekan biaya pengeluaran untuk pakan, karena bahan pakan yang tersedia di daerah harganya relatif lebih murah. c) Peternak mampu menyusun komposisi pakan puyuh sendiri berdasarkan kandungan nutrisi dari bahan pakan yang tersedia di daerah. d) Pemanfaatan sangkar dengan model telur diambil di dalam sangkar diantara kerumunan puyuh menyebabkan puyuh tidak mudah stres. Dan pemakaian tempat minum model Nipple P1 Artupic dapat memenuhi kebutuhan minum puyuh dengan baik

EFEK PROBIOTIK PADA APLIKASI KADAR PROTEIN KASAR (PK) PAKAN YANG BERBEDA TERHADAP EFISIENSI PAKAN AYAM KAMPUNG

The using of probiotic become crucial as a natural feed additive to increase the production of native chicken and avoid the using of antibiotic which can leave bad residue in poultry meat. This research used 2 kinds of bacteria were probiotic A (Bacillus spp) and probiotic B (mixing bacteria) on four feed treatments were BR 1 (factory feed production that contain 21-23% protein), feed formulation corn-soybean basic contain 20%, 19% and 18% crude protein. The research used Nested method, there were 8 treatments and replication 3 times. The result showed that treatments combination didn’t give significant effect (p>0.05) on feed consumption, final weight, FCR (feed consumption ratio), and carcass weight, but it gave very significant effect on meat fat (

Penggunaan Kadar Protein Berbeda Pada Ayam Kampung Terhadap Penampilan Produksi Dan Kecernaan Protein

The research was conducted to find the protein level that gives the best results on the production performances of native chickens (crossed of Bangkok and Kedu chicken) on feed consumption, water consumption, body weight gain, and FCR and protein digestibility. This research constisted two steps. Firstly, the study found the best production performances using 100 chicks (DOC) with average body weight of 36.98 ±5.50 g/chick without differentitating their sex. Secondly, using 60 months old cocks, the study invetigated the best treatment wich has a good protein digestibility. The study used a Completely Randomized Design (CRD) with five treatments namely P0=control feed (using factory feed), P1=20% of protein feed, P2=19% of protein feed, P3=18% of protein feed, and P4=17 % of protein feed. Each treatment had 5 replications. If there was found significant differences among the results, the statistical test was continued by test of Least Significant Difference (LSD). The results showed that the use of different protein levels in feed did not give significant differences (P>0.05) on feed consumption, water consumption, body weight gain, and FCR. The treatment that used 19% of protein had the best value on weight gain. On the contrary, the results showed that decreasing levels of protein level on feed treatment had a highly significant effect (P<0.01) on protein digestibility. The study suggests that 19% of protein can increase the weight of native chicken and has a good protein digestibility

PENGGUNAAN KOMBINASI GROSS ENERGY DAN PROTEINTERHADAP KONSUMSI PAKAN DAN PERKEMBANGAN BOBOT BADAN ULAT HONGKONG

Fisheries and lovebirdcommodity, and cosmetics causing mealworm become popular to find and having purpose as source cosmetics mixing and source of feed. Because of many source of feed in market, people or researcher should pay attention on nutrition need of each animal, energy and protein become principal references for production increasing. This research was done to know the influence of the using gross energy (GE) and crude protein (CP) combination and also looking for the best combinationthat giving good result on feed consumption and body weight gain of mealworm. This research used Factorial experiment in Completetely Randomized Design with 9 treatments were G1P1 (GE 4000 kkal/kg , CP 10%), G1P2 (GE 4000 kkal/kg , CP 12%), G1P3 (GE 4000 kkal/kg , CP 14%), G2P1 (GE 4500 kkal/kg , CP 10%), G2P2 (GE 4500 kkal/kg , CP 12%), G2P3 (GE 4500 kkal/kg, CP 14%), G3P1(GE 5000 kkal/kg,CP 10%) G3P2 (GE 5000 kkal/kg,CP 12%), G3P3 (GE 5000 kkal/kg,CP 14%).From the research can be concluded that the using of feed gross energy and crude protein combination doesn’t give significant effect e on feed consumption, body weight gain, feed convertion/FCR, and body length. 12% and 14% protein combination with 4500 and 5000 kkal/kg gross energy cousing highes mortality on mealworm live. It is suggested to use feed with maximum nutrition content 4500 kkal/kg GE and 12% protein for getting feed efficiency and looking for another source for changing oil as energy source

PENGARUHPEMBERIAN PAKAN DENGAN LEVEL PROTEIN YANG BERBEDA TERHADAP ENERGI METABOLISME AYAM KAMPUNG

The purpose of this research is to determine the level of protein stage that gives the best results against the metabolizable energy of Local Chickens. The results of this research are expected can be a consideration and information about the differences effect of the dietary protein provision to the digestibility of metabolizable energy in Local Chicken, especially in the "New" strain of Local Chickens.This research was conducted at the Field Laboratory of Animal Husbandry, University of Tribhuwana Tunggadewi, Malang and at the Laboratory of Animal Nutrition and Feed, Faculty of Animal Husbandry, the University of Brawijaya in January 2014 until February 2014. The method that used in this research was the biological experimental method and the materials that used are the local chicken which the result of cross-breeding between Kedu's chicken and Male Bangkok's chicken, with a number of materials are 20 materials and the each weight are 800 grams.The conclusion of this research shows that the value of Crude Protein (PK) is proportional to the metabolic energy's value, which is in this research shows that the lower Crude Protein value gives impact on the degradation of metabolizable energy. The metabolizable energy in the P2 treatment provides the best metabolizable energy in the Local Chicken. So it may be advisable to conduct the further research using the same objects and the studies are more diverse, given the object of the research is the "New" strain of Local Chicken

ANALISIS AGRIBISNIS TERNAK KAMBING DENGAN PENDEKATAN MARKET STRUCTURE CONDUCT AND PERFORMANCE DI KABUPATEN NGAWI

This research has done on February 9th, 2019 to March 4th, 2009 in Ngawi regency. This research has an aim to identify marketing channel, marketing efficiency by using marketing margin analysis and market structure approachment, conduct and performance (MS-C-P) including marketing integration and Transmission elasticity of goat farming cost.This research used puposive sampling technique method and snowball sampling. The data collected by interviewing and observation. The data analysis are descriptive data analysis, marketing margin analysis, MS-C-P approahment analysis and market ing integration includes cost transmission elasticity.The results show that there are eight marketing channels, agribusiness analysis by using MS-C-P approachment shows that there are many factors which not efficient yet. The level of market integration between market at the level of farmer and market of the level low consumers, with coefficeint coreelation 0.945 (less than one) at the line I. At the line VI, the integration market is perfect because the correlation r = 1. The movemnet of consumers and farmers cost, looked from transmission elasticity cost 0, 00086 at the line I and line VI 0, 00077 means the speed of cost changes at breeder level is smaller than the speed of cost changes at retailer level.It concludes that structure influences conduct (lower the concentration-higher the competition at market). Conduct influences performance (higher the competition-lower the the market power/lower the advantage). Structure influences performance (lower the market concentration- higher the competition-lower the market power). There is an resiprok (interrelation) between S-C-P and P-C-S.It suggests that institutional formation and contract farming application to avoid market perfect competition and the using of telecenter as market information service

PRODUKSI PAKAN FUNGSIONAL MENGANDUNG TIGA SENYAWA BIOAKTIF DARI AMPAS TAHU DENGAN MENGGUNAKAN Mikroba Effective Microorganism-4 DAN Lactobacillus plantarum

Tofu waste is a waste product from tofu processing which is known as high protein sources. Its use as feed has a problem due to the antinutrient content and lower amino acids. Effective microorganism (EM4) is a mixture of some microbes that are used to improve the quality of feed. Lactobacillus plantarum is facultative bacteria heterofermentatif group that has a high ability to ferment carbohydrates. The purpose of this study was to determine the effectiveness of both of these bacteria to ferment tofu waste and its influence on the increase in the content of nutrients and amino acids. This study used a Random Nested Design with 2 factor: Factor 1 was type of microbe (EM4 and Lactobacillus plantarum), factor 2 was the concentration of microbes which consists of 5 levels (1%, 5%, 10%, 15%, and 20% , v / w), each treatments was repeated 3 times. The results showed that the average treatment gave very significant effect on dry matter, anorganic matter, crude fiber, crude protein and had significant effect on crude lipid and gross energy. The treatments of 20% concentration of Lactobacillus plantarum giving highest yield on gross energy, crude fiber, calcium and fosfor