Efek Pemanasan Limbah Udang Yang Direndam Dalam Air Abu Sekam Terhadap Kandungan Nutrisi Dan Energi Metabolis Pakan

The experiment was conducted to examine the eilect of soaking and steam heat treatment of shrimp heads waste (SHW) on nutritional quality. The objectives of this research were to determine wether the effect of the shrimp heads waste were treated in 10% of dusk rice husk solution with five level of length of steam heat (control; 0; 15; 30; 45 and 60 min) on the improvement of its the nutritive value. The feed was soaked for 48 h prior to steam heat The experiment was designed in Completely Randomized Design of 6 x 3.The results showed that there was significant effects (P < 0.05) length of steam heat to dry matter, crude protein, fat, ash contens and metabolizable energy of SHW. Increasing length of steam heat was caused reduce dry matter, crude protein, fat contens and metabolizable energy of SHW. Based on comparative cost analyses and nutritive value indicated, the best treatment was filtered of the dusk rice solution 10% and length of steam heatfor 45 min

Penggunaan Tepung Limbah Udang Yang Diolah Dengan Filtrat Air Abu Sekam Dalam Ransum Ayam Broiler

The objective of this study was to measure the effect of different levels of shrimp head waste (SHW) substituting fish meal (FM) in broiler diets. FM is the sole crude protein from animal sources. A control fish meal broiler diet and four different levels of SHW substituted for crude protein FM were fed to CP 707 Arbor Acres broiler strains from day old chick to four weeks of age. The crude proteins FM were replaced with 0 (R0); 25 (R1); 50 (R2); 75 (R3); and 100 (R4) percent of crude protein SHW. The five treatments were assigned to completely randomized design. Feed consumption, body weight gain, feed conversion and carcass percentage were recorded to measure the performances. The results of Duncan's revealed that feed consumption, feed conversion and carcass percentage were not significantly different with increasing level of SHW as substituted crude protein FM in broiler diets. However these parameters in bird fed 100 % SHW diets did not differ from those in birds fed 16 % FM (7.32% crude protein from FM). While body weight gain decreased with increasing levels of SHW in broiler diets (R4). The decrease body weight gain may be due to the decreased feed intake and amino acid in balance and the increased chitin content in the diet. The conclusion of this experiment that SHW can be used as a protein source in broiler diets up to 75% to replace FM

Peningkatan Kualitas Nutrisi Limbah Kulit Ubi Kayu melalui Fermentasi Menggunakan Bacillus Amyloliquefaciens

Satu penelitian telah dilakukan dengan tujuan untuk mengetahui pengaruh interaksi antara dosis inokulum dengan lama fermentasi kulit ubi kayu menggunakan bakteri Bacillus amyloliquefaciens terhadap Perubahan kandungan zat-zat makanan dan kualitas produk kulit ubi kayu fermentasi (Kukaf). Metode yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3 x 3 dengan 3 ulangan. Faktor pertama adalah dosis inokulum dari bakteri Bacillus amyloliquefaciens terdiri dari A1=1%, A2=2% dan A3=3% per 100 g substrat. Faktor kedua adalah lama fermentasi terdiri dari B1=4 hari, B2=6 hari dan B3=8 hari. Peubah yang diamati adalah Perubahan kandungan bahan kering, protein kasar, serat kasar, dan kualitas nutrisi seperti kecernaan serat kasar, retensi nitrogen dan energi metabolisme. Hasil penelitian menunjukkan bahwa interaksi antara dosis inokulum Bacillus amyloliquefaciens dengan lamanya fermentasi memberikan pengaruh sangat nyata (P0,05), namun faktor dosis inokulum berpengaruh nyata (P<0,05) terhadap kecernaan serat kasarnya. Kesimpulan penelitian ini adalah kualitas gizi Kukaf yang terbaik didapat pada perlakuan A3B1(dosis inokulum 3% dan lama fermentasi 4 hari) yang dapat menurunkan bahan kering sebesar 12,32 %, meningkatkan protein kasar sebesar 45,34 % dan merurunkan serat kasar sebesar 13,48%, dengan nilai retensi nitrogen sebesar 66,64 %, kecernaan serat kasar 44,45% dan energi metabolisme 2.135 kkal/kg

Pengaruh Pengukusan Terhadap Kualitas Protein Limbah Udang Yang Telah Direndam Dengan Filtrat Abu Sekam

The use of shrimp head wastes, the by product of shrimp processing, for feedstuff was limited by their protein quality and the present of chitin. The experiment was conducted to examine the effect of steam heat treatments of soaked shrimp head wastes on their protein quality and chitin content. Shrimp heads wastes were first soaked with 10 % of dusk rice husk solution for 48 hours to produce soaked shrimp heads wastes (SHW) product. The SHW product was then treated with steam heat for different periods of 15, 30, 45 and 60 minutes. Parameters measured included crude protein, amino acid, chitin content and protein digestibility. The data were statistically analysis in Completely Randomized Design of 6 x 3. The results showed that steam heat treatment reduced significantly (P<0.01) crude protein and chitin contents of SHW, but digestibility of crude protein (in-vitro) were increased (P<0.01) with increasing length of steam heat.  Concentration of amino acid of SHW was decreased with increasing length of steam heat. Based on comparative cost analysis and their nutritive values the best product was found by SHW treated for 45 min with steam heat.The use of shrimp head wastes, the by product of shrimp processing, for feedstuff waslimited by their protein quality and the present of chitin. The experiment was conductedto examine the effect of steam heat treatments of soaked shrimp head wastes on theirprotein quality and chitin content. Shrimp heads wastes were first soaked with 10 % ofdusk rice husk solution for 48 hours to produce soaked shrimp heads wastes (SHW)product. The SHW product was then treated with steam heat for different periods of 15,30, 45 and 60 minutes. Parameters measured included crude protein, amino acid, chitincontent and protein digestibility. The data were statistically analysis in CompletelyRandomized Design of 6 x 3. The results showed that steam heat treatment reducedsignificantly (P<0.01) crude protein and chitin contents of SHW, but digestibility of crudeprotein (in-vitro) were increased (P<0.01) with increasing length of steam heat.Concentration of amino acid of SHW was decreased with increasing length of steam heat.Based on comparative cost analysis and their nutritive values the best product was foundby SHW treated for 45 min with steam heat

Marigold flower extract as a feed addiilve in the poultry diet Effects on laying quail performance and egg quality.

Background: Marigold (Tagetes ererra) Flower Extract (MFE) is a natural source of carotenoid as a feed additive in the poultry diet. Obje<tive:Thisstudywasconducted to determinethe effectof MFEasfeed additive on production performances and egg qualityof quail. lfateriats and Methods: Two hundred and seven week old Corurnk coturnix japonica lalng quail were used in a Completely Randomized Design (CRD) with four dietary treatments:0,5, 10and 1 5 ppm MFE in the diets with five replicates each. Variable measured were feed intake, hen-day egg production, egg weight, egg mass production, feed conversion, egg cholesterol, egg fat and yolk color. Result;: lt was observed that feecj intake, egg production, feed conversion, egg choiesterol and yolk color were significantiy affected (p<0.05) by increasing MFE content in the diet. Feed intake, hen-day egg production and yolk color achieved the best results when .l 5 ppm MFE was included in the diet and resulted in the lowest levels of egg cholesterol and feed conversion. Conclusion: This study shows that l5 ppm MFE in the poultry diet improved production performance and increased egg quality (reduced egg cholesterol and increased egg yolk color) of Coturnix coturnkiaponica taying quail

Berbagai Teknik Pengolahan Terhadap Kualitas Ikan Tongkol (Eutynnus SP) Afkir Sebagai Pakan Ternak

Rejected little tuna (Eutynnus sp) is alternative feed ingredient which same quality to commercial fish meal and the price is relatively cheaper. The aim of this research were to study the interaction between the salt level with time of steaming on the nutritional content (dry matter, crude protein, extract ether, crude fiber, calcium and phosphorus) of rejected little tuna meal. The experimental design was completely randomized design (CRD) 3 x 3 factorial pattern with 3 replications. The first factor was level of salting (A) (A1 = 2.5 %, A2 = 5.0%, A3 = 7.5%) the second factor was times of steaming (B) (B1 = 15 min, B2 = 30 min, B3 = 45 minutes). The results showed that the interaction between the level of salt to the time of steaming can maintain quality of rejected little tuna fish processed, it was seen with increasing of nutrient content of crude protein of rejected little tuna (50.16-64.42%), and the processing of rejected little tuna by salting and steaming highly significant effect (P <0.01) and there is a higly significant interaction (P <0.01) through the on dry matter and extract ether rejected little tuna processed. In conclusion, the processing of rejected little tuna by salting and steaming can maintain quality of rejected little tuna, it was seen with increasing of nutrient especially on crude protein (50.16-64.42), so that it can be used as animal feed

Pengolahan Limbah Udang untuk Memperoleh Bahan Pakan Sumber Protein Hewani Pengganti Tepung Ikan

The objective of this study was to measure the effect of preparation the shrimp head waste to poultry feed. The experiment was conducted to examine the effect of soaking and steam heat treatment of shrimp heads waste (SHW) on nutrient and nutritional quality. The treatment is soaking and length of steam heat the shrimp heads waste. The experiment was designed in Completely Randomized Design, using factorial (3 x 3) with three replication. The first factors was three level concentration of the dusk rice solution (C1 = 10%; C2 = 20%; and C3 =30%), and the second factors was length steam heat ( W1 = 30 min; W2 = 45 min; and W3 = 60 min). Feed was soaked for 48 h prior to steam heat. The results showed that there was no interaction effects (P > 0.05) between concentration of the dusk rice solution and length of steam heat to dry matter (DM), crude protein (CP), lipid and fiber contents of SHW but length of steam factors was significant (P<0.05) to dry matter, crude protein, lipid and fiber contents of SHW and digestibility coefficient (in-vitro) of crude protein. There were interactions (P<0.01) concentration of the dusk rice solution and length of steam factors to chitin contents. There are no significant differences on metabolizable energy but nitrogen retention and protein digestibility was found to be significantly (P<0.05) between the SHW processed than unprocessed. Based on comparative cost analyses and nutritive value indicated, the best treatment was filtered of the dusk rice solution with concentratin 20 % and length of steam heat for 45 min

HUBUNGAN PENGETAHUAN TENTANG DISMENOREA DENGAN PENANGANAN DISMENOREA PADA SISWI KELAS VIII SMP DARUL MUTAALLIMIN TAMAN SIDOARJO

Dismenorea merupakan masalah yang sering dialami oleh remaja. Banyak remaja putri yang belum bisa menangani dismenorea secara mandiri, dibuktikan dengan pelaksanaan penanganan dismenorea masih dengan obat-obatan yang menimbulkan efek samping dalam jangka panjang. Tujuan penelitian mengetahui hubungan pengetahuan tentang dismenorea dengan penanganan dismenorea pada siswi kelas VIII SMP Darul Muta’allimin Taman Sidoarjo. Desain penelitian analitik dengan pendekatan cross sectional. Populasi seluruh siswi SMP kelas VIII yang mengalami dismenorea sebesar 30 siswi, besar sampel 28 dengan menggunakan teknik Simple Random Sampling. Variabel independent pengetahuan tentang dismenorea dan variabel dependent penanganan dismenorea. Instrumen penelitian menggunakan kuesioner. Uji statistik Mann Whitney tingkat kemaknaan (α = 0,05). Hasil penelitian dari 28 responden sebagian besar (53,6%) memiliki pengetahuan kurang tentang dismenorea sebagian besar (53,6%) melakukan penanganan dismenorea tidak tepat. Hasil uji Mann Whitney ρ = 0,011 maka H0 ditolak artinya ada hubungan pengetahuan tentang dismenorea dengan penanganan dismenorea pada siswi kelas VIII SMP Darul Muta’allimin Taman Sidoarjo. Pengetahuan yang kurang akan membuat siswi menangani dismenorea secara tidak tepat. Diharapkan para siswi memperbanyak informasi supaya dapat menambah pengetahuan dan wawasan baru dalam hal menangani dismenorea