MUTU TEPUNG AZOLLA (AZOLLA MICROPHILLA) MELALUI TEKNOLOGI FERMENTASI MENGGUNAKAN PLEUROTUS OSTREATUS

This research aimed to study the effect of inoculums dosages of the Pleurotus ostreatus fungus fermented toAzolla on NDF (Neutral Detergent Fiber), ADF (Acid Detergent Fiber), cellulose and lignin of Azolla. The research wasdone in the Laboratory ofAnimal Science Faculty,University of Jambi and Animal Science Faculty, University ofAndalas. The materials used were Azolla powder which were dried (± 12% moisture), Pleurotus ostreatus fungus, andthe others materials which were needed in analysis of NDF, ADF, cellulose and lignin. Parameters were dry matter, crudefiber, crude protein, NDF, ADF, Cellulose and Lignin content. The design used in this research was CompletelyRandomized Design (CRD) with 4 treatments and 5 replications. The inoculums dosages were 0% (P0), 3% (P1), 6%(P2) and 9% (P3). The result of this research showed that the treatments were significantly decreased (P0,05). In conclusion, the inoculums dosage of 6% of Pleurotus ostreatusfungus toward fermented to Azolla (A. microphylia) significantly decreased of NDF, ADF, cellulose and lignin but itwas not differ with inoculums dosages of 9%

Dosis Inokulum Dan Lama Fermentasi Jamur Pleurotus Ostreatus Terhadap Kandungan Nutrisi Azolla Microphylla

This research aims analyze the effect of inoculum dosage of Pleurotus ostreatus and the length of fermentation on the nutritious content of Azolla. The experimental design used completely randomized design in factorial (3 x 3). The first factor is the inoculum dosage, namely : (D1). 3%, (D2).6% and (D3).9% of substrate weight. The second factor is the length of fermentation, namely : (L7). 7 days, (L14). 14 days and (L21). 21 days. Every treatment is repeated for three time. The data found is scrutinized by mode print and it is followed by distance test of multiple Duncan (Steel and Torrie, 1989). The variables observed in research are dry materials, crude fiber, crude protein, cellulose and lignin. The research on the influence of inoculum dosage and the length of fermentation on dry materials content, crude protein and cellulose had not significant effect (P>0.05). On the other hand, crude fiber,and lignin had significant effect (P<0.01). The inoculum dosage of 9% and the fermentation length of 14 days is the best combination treatment and it can reduce the crude fiber amounting to 48.80%, an increase of crude protein amounting to 39.31% and a decrease of cellulose and lignin amounting to 49.86% and 27.66% respectively

Penggunaan Bungkil Inti Sawit dan Enzim Mannanase dalam Ransum terhadap Performa Produksi Telur Puyuh (Coturnix coturnix japonica)

Noferdiman et al, 2019. The use of palm kernel meal and mannanase enzyme in diets on the production performance of quails (Coturnix coturnix japonica) . JLSO 8(1):11-19.The objective of the study was to investigate the effect of the levels of palm kernel meal and mannanase enzyme in diets to get the best performance of quails. It was used the 180 female quails in treatment combination using the completely randomized design in factorial arrangement of 2 x 3 with 3 replications. Each unit study consisted of  10 quails. The treatment consisted of 2 levels of mannanase enzyme, i.e. 0.00, 0.10 % and 3 levels of palm kernel meal additions, i.e. 0, 10 and 20 %. The results of the study showed that the use of mannanase enzyme and palm kernel meal and their interaction were no significant (P&gt;0.05) affected feed consumption, eggs production, feed conversion, egg weight, egg shell thickness, and haugh unit (HU). The use of mannanase enzyme highly significant (P&lt;0.01) affected on eggs production and feed conversion however there were no interaction between the treatments. It was concluded that the addition of 0.10 % of mannanase enzyme in diets consisting 20% palm kernel meal can improve the performance egg production of quails

Retensi Zat Makanan Pada Ayam Kampung yang Mengkonsumsi Ransum Mengandung Tepung Azolla (Azolla microphilla) Difermentasi dengan Jamur Pleurotus ostreatus

Abstract This study was aimed to determine the retention of dry matter, nitrogen and crude fiber of Azolla Meal (Azollamicrophilla) fermented with Pleurotus ostreatus mushroom as a mixture of kampung chicken rations. The experimental design used was Completely Randomized Design&nbsp; which consisted of 4 treatments and 5 replicates; P0 (Ration 0% Azolla Meal Fermentation (AF), P1 (Ration containing 5% AF), P2 (Ration containing 10% AF ) and P3 (Ration containing 15% AF). The observed variables were dry matter retention (DM), nitrogen retention (N) and crude fiber digestibility (CF). The data found were analyzed using variance analysis. The evident effect of the treatment on the observed variables then tested by Duncan's multiple range test. The results of the research presented that the use of fermented Azolla starch up to 15% in kampung chicken ration had no significant effect (P&gt; 0,05) on the retention of dry matter, nitrogen and crude fiber. The fermentation of Azolla Meal with Pleurotus ostreatus (AF) mushroom improved the quality of Azolla as feed ingredients up to 15%. This research concluded that the use of fermented Azolla Meal with Pleurotus ostreatus (AF) mushroom in kampung chicken ration up to 15% can be used without affecting the retention of dry matter (DM), nitrogen (N) and crude fiber digestibility (CF). Keywords : Nutrient retention, Azolla Meal Fermentation (AF), and kampung chicke

Pengaruh Pemberian Mikrokapsul Minyak Ikan dalam Ransum Puyuh terhadap Performa Produksi

An experiment was conducted to determine the effect of feeding fish oil microcapsule on quail performances.  200 quail layers were randomly allocated into 20 pens.  A randomized completely design was used in this study with 0, 2%, 4% and 6% fish oil microcapsule in diet.  Variable measured were feed consumption, egg production, egg weight, mass of egg and feed conversion. Data were analized by CRD and Duncan Multiple Range Test (DMRT).  Results of the experiment indicated that the inclusion of fish oil microencapsule in laying quails diet did not affect the production performances (feed consumption, egg production, egg weight, mass of egg and feed conversion)

PENGARUH PEMBERIAN MIKROKAPSUL MINYAK IKAN DALAM RANSUM PUYUH TERHADAP PERFORMA PRODUKSI DAN KUALITAS TELUR

Minyak ikan merupakan salah satu sumber asam lemak tak jenuh rangkap banyak terutama asam lemak ω-3 yang dapat meningkatkan asam lemak ω-3 dalam tubuh ternak. Minyak ikan dapat digunakan untuk meningkatkan asam lemak ω-3 kuning telur dan menurunkan kandungan kolesterol pada ayam petelur. Pemakaian minyak ikan secara langsung dalam ransum menemukan beberapa kendala antara lain sukar dalam pencampuran kedalam ransum, mudah teroksidasi dan dapat menimbulkan bau amis pada ransum maupun telur yang dihasilkan. Pemberian mikrokapsul minyak ikan dalam ransum adalah salah satu alternatif untuk mengurangi kendala tersebut. Sejauh ini pemberian mikrokapsul kedalam ransum puyuh belum banyak diungkap. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian mikrokapsul minyak ikan dalam ransum puyuh terhadap performa produksi dan kualitas telur. Puyuh yang digunakan sebanyak 200 ekor yang terbagi menjadi 4 perlakuan dan 5 ulangan dan masing-masing ulangan terdiri dari 10 ekor. Perlakuan yang diberikan adalah : A. ransum dengan 0% mikrokapsul minyak ikan, B. ransum dengan 2% ikrokapsul minyak ikan, C.ransum dengan 4% mikrokapsul minyak ikan, D. ransum dengan 6% mikrokapsul minyak ikan. Rancangan yang digunakan pada penelitian ini adalah rancangan acak lengkap. Peubah yang diamati meliputi konsumsi ransum, produksi telur, berat telur, massa telur, konsumsi ransum, warna kuning telur dan kandungan kolesterol kuning telur. Data yang diperoleh dianalisis dengan analisis ragam sesuai dengan rancangan. Hasil penelitian menunjukkan bahwa pemakaian mikrokapsul minyak ikan sampai taraf 6% dalam ransum puyuh tidak mempengaruhi konsumsi ransum, produksi telur, berat telur, massa telur, konversi ransum dan warna kuning telur, tetapi sangat nyata menurunkan kandungan kolesterol telur (P<0,01). Dari hasil penelitian ini dapat disimpulkan bahwa pemakaian mikrokapsul minyak ikan sampai 6% dalam ransum puyuh tidak mempengaruhi performa produksi tetapi dapat menurunkan kolesterol kuning telur sebesar 31,53% bila dibandingkan dengan kontrol

The Fat Content and Organoleptic Value of Broiler Eggs Soaked in Bay Leaf Infusion (Eugenia polyantha)): -

Chicken eggs are animal foods that are consumed by many people because they are cheaper and easier to obtain than other animal foods. Bay leaf is known to the public as one of the most popular kitchen spices not only because of its many health benefits, but also because of its attractive organoleptic quality (aroma). Eggs soaked in bay leaf infusion are also expected to produce attractive organoleptic qualities without affecting their chemical quality (fat content). The research design used was a 4 x 4 factorial randomized block design (RAK) with 4 replications. Factor I is the concentration of bay leaf infusion (4 concentrations) and factor II is the immersion time (4 times). Parameters observed included chemical quality (fat content) and organoleptic quality (color, aroma, texture, taste). The data were analyzed by means of variance and if it had a significant effect, it was continued with the Duncan's Distance Test. All treatments have not been able to significantly affect the fat content of eggs. The quality value produced is still in the range of fresh egg quality. The longer the immersion the lower the organoleptic value. This research still needs to be developed so that the egg quality is increasing, especially the organoleptic quality. Keywords: broiler eggs, bay leaf infusion, soaking time, fat content, and value&nbsp;organoleptic

The Fat Content and Organoleptic Value of Broiler Eggs Soaked in Bay Leaf Infusion (Eugenia Polyantha)): -

Chicken eggs are animal foods that are consumed by many people because they are cheaper and easier to obtain than other animal foods. Bay leaf is known to the public as one of the most popular kitchen spices not only because of its many health benefits, but also because of its attractive organoleptic quality (aroma). Eggs soaked in bay leaf infusion are also expected to produce attractive organoleptic qualities without affecting their chemical quality (fat content). The research design used was a 4 x 4 factorial randomized block design (RAK) with 4 replications. Factor I is the concentration of bay leaf infusion (4 concentrations) and factor II is the immersion time (4 times). Parameters observed included chemical quality (fat content) and organoleptic quality (color, aroma, texture, taste). The data were analyzed by means of variance and if it had a significant effect, it was continued with the Duncan's Distance Test. All treatments have not been able to significantly affect the fat content of eggs. The quality value produced is still in the range of fresh egg quality. The longer the immersion the lower the organoleptic value. This research still needs to be developed so that the egg quality is increasing, especially the organoleptic quality. Keywords: broiler eggs, bay leaf infusion, soaking time, fat content, and value&nbsp;organoleptic

Retensi Zat Makanan pada Ayam Kampung yang Mengkonsumsi Ransum Mengandung Tepung Azolla (Azolla Microphilla) Difermentasi dengan Jamur Pleurotus Ostreatus

This study was aimed to determine the retention of dry matter, nitrogen and crude fiber of Azolla Meal (Azollamicrophilla) fermented with Pleurotus ostreatus mushroom as a mixture of kampung chicken rations. The experimental design used was Completely Randomized Design&nbsp; which consisted of 4 treatments and 5 replicates; P0 (Ration 0% Azolla Meal Fermentation (AF), P1 (Ration containing 5% AF), P2 (Ration containing 10% AF ) and P3 (Ration containing 15% AF). The observed variables were dry matter retention (DM), nitrogen retention (N) and crude fiber digestibility (CF). The data found were analyzed using variance analysis. The evident effect of the treatment on the observed variables then tested by Duncan's multiple range test. The results of the research presented that the use of fermented Azolla starch up to 15% in kampung chicken ration had no significant effect (P&gt; 0,05) on the retention of dry matter, nitrogen and crude fiber. The fermentation of Azolla Meal with Pleurotus ostreatus (AF) mushroom improved the quality of Azolla as feed ingredients up to 15%. This research concluded that the use of fermented Azolla Meal with Pleurotus ostreatus (AF) mushroom in kampung chicken ration up to 15% can be used without affecting the retention of dry matter (DM), nitrogen (N) and crude fiber digestibility (CF). Keywords : Nutrient retention, Azolla Meal Fermentation (AF), and kampung chicke

Penambahan multienzim dalam ransum yang mengandung bungkil inti sawit terhadap performa pertumbuhan dan morfometrik usus halus broiler

Penggunaan bungkil inti sawit (BIS) dalam ransum unggas masih sangatterbatas karena tingginya kadar serat kasar antara lain hemiselulosa (mannan dan galaktomanan) serta rendahnya kadar dan kecernaan asam amino. Untuk itu perlu penambahan enzim baik secara sendiri atau digabung denganenzim lain dapat digunakanuntuk meningkatkan kecernaan gizi bahan ransum yangmengandung serat tinggi.Penelitian ini bertujuan untuk mengetahui pengaruh penambahan multienzim dalam ransum yang mengandung bungkil inti sawitterhadap performa pertumbuhan dan morfometrik usus halus pada broiler.Penelitian menggunakan 112 ekor DOC broiler, multienzim komersil Solagri-3 yangmerupakan kombinasi beberapa enzim unggulan, yaitu enzim amylase, cellulase, glukanase,pectinase, phytase, protease dan xilanase.Ransum disusun dengan kandungan bungkil inti sawit sebanyak 30% dan disuplementasi dengan &nbsp;3 (tiga) level multienzim Solagri-3 yaitu 0.03%, 0.06% dan 0.09%. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, tiap ulangan terdiri dari 7 ekor ayam. Perlakuan yang diujikan terdiri dari; P0= Ransum basal (kontrol), P1= P0 + 0.03%Solagri-3,P2= P0+ 0.06%Solagri-3 dan P3= P0+ 0.09% Solagri-3. Peubah yang diamati adalah konsumsi ransum, pertambahan bobot badan, konversi ransum, karkasrelatif, persentase hati,pancreas, gizard, bobot&nbsp; dan panjangusus halus sertabagian-bagiannya. Data dianalisis sesuai rancangan dan jika terdapat pengaruh yang nyata akan dilanjutkan dengan Uji Duncan (Steel dan Torrie, 1993). &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hasil analisis ragam menunjukkan bahwa penambahan multienzim berpengaruh tidak nyata (P&gt;0.05) terhadap konsumsi, pertambahan bobot badan, konversi ransum, persentase hati, pancreas dan gizzard. Penambahan multienzim berpengaruh nyata (P&lt;0.05) terhadap bobot karkas, persentase bobot dan panjang usus halus. Uji Duncan menunjukkan bahwa penambahan multienzim Berpengaruh nyata (P&lt;0.05) dapat meningkatkan bobot relatif karkas, persentase bobot dan panjang usus halus. Kesimpulan dari penelitian ini adalah penambahan multienzim solagri-3 dalam ransum yang mengandung BIS 30% sebanyak 0.06% dalam ransum dapat meningkatkan bobot karkas dan usus halus pada broiler.&nbsp; Kata Kunci: Broiler, BIS, performa produksi, morfometrik usus