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PROTEIN DIGESTIBILITY, NITROGEN RETENTION, AND MEAT PROTEIN MASS OF BROILER CHICKENS FED ON MULBERRY LEAVES FERMENTED WITH RUMEN LIQUID Mirnawati, .; Sukamto, B.; Yunianto, V. D.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 1 (2013)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.746 KB)

Abstract

The aim of the experiment was to determine the optimal levels in the utilization of mulberry leaves fermented with rumen liquid as well as unfermented mulberry leaves, based on its effects on protein digestibility, nitrogen retention, and protein mass of broiler chickens. One hundred  CP 707 day old chicks, unsex, were randomly assigned to receive one of five treatments diets  were T0 (basal diet), T1 (10% unfermented mulberry leaf), T2 (10% fermented mulberry leaf), T3 (20% unfermented mulberry leaf), and T4 (20% fermented mulberry leaf).  Replication for each treatment was four so that the total experimental unit was 20 and each experimental unit consisted of five chickens. The results showed that the administration of 10% mulberry leaves increased the digestibility of protein fermentation, but had no effects on nitrogen retention and protein mass of meat.
PREFERENSI BEBERAPA JENIS PATI DALAM PENGGUNAANNYA SEBAGAI EDIBLE COATING Mirnawati, .; Seveline, .
JURNAL BIOINDUSTRI Vol 2, No 1 (2019): Jurnal Bioindustri Volume 2 Edisi 1 - November 2019
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v2i1.479

Abstract

Melon is a type of fruit that has a high water content. High water content causes limited fruit storage, therefore it is necessary to preserve it to maintain the freshness of the melon. One method that can maintain the freshness of the fruit is edible coating. The purpose of this study was to determine the characteristics of organolepic melons given starch-based edible coatings from several types of tubers, namely cassava, canna, and lesser yam. This study used factorial Completely Randomized Design (CRD) with two factors. The first factor is the difference in CMC with a concentration of 1% and 1.5%. The second factor is the difference in glycerol with a concentration of 1% and 3%. The results of the study based on the ANOVA test showed that the type of starch treatment and the concentration between treatments did not have a significant effect on the texture, color, and aftertaste of the melon, but significantly affected the taste and aroma of the melon. So it can be concluded that from all edible coating formulations, panelists preferred the PS I formulation (cassava starch) with 1% CMC concentration and 1% glycerol.Keywords: cassava, canna, edible coating, lesser yam, melons