Penelitian bertujuan mengkaji pengaruh lama pemanasan wheat pollard dengan autoclave untuk mendapatkan monomer-monomer yang berpotensi sebagai prebiotik.  Penelitian menggunakan rancangan acak lengkap pola searah dengan 4 perlakuan dan 4 ulangan. Parameter yang diamati adalah kadar air, abu, lemak kasar, protein kasar, serat kasar dan bahan ekstrak tanpa nitrogen (BETN), acid detergent fibre (ADF), neutral detergent fibre (NDF), selulosa, hemiselulosa, lignin, gross energi, mannosa, arabinosa, glukosa, sukrosa, rafinosa, amilosa, amilum, amilopektin, resisten starch dan profil wheat pollard melalui scanning electron microscope (SEM).  Hasil penelitian menunjukkan bahwa terdapat pengaruh perlakuan (p<0.05) terhadap kadar air, abu, protein kasar, serat kasar, BETN, NDF, hemiselulosa, lignin, selulosa, gros energi, rafinosa, glukosa, arabinosa, sukrosa, amilosa, amilum, amilopektin, resistan starch namun pada lemak kasar, ADF dan manosa tidak berpengaruh nyata (p>0.05). Indikator wheat pollard sebagai prebiotik terlihat dari peningkatan kadar rafinosa, arabinosa dan resistan starch berturut-turut sebesar 0.72% menjadi 3.95%; 0.51% menjadi 1.04%; 0.51% menjadi 1.04% dan 5.28% menjadi 14.15%.  Kesimpulan penelitian adalah wheat pollard yang diautoclave selama 15 menit memberikan komposisi terbaik sebagai prebiotik.The objective of this study was to examine the long-term effect of warming wheat pollard by autoclave to obtain potentially prebiotic monomers. The study used a completely randomized design pattern in the same direction with 4 treatments and 4 replications. The parameters observed were water content, ash, crude fat, crude protein, crude fiber, extract without nitrogen, acid detergent fiber (ADF), neutral detergent fiber (NDF), cellulose, hemicellulose, lignin, gross energy, mannosa, arabinose, glucose, sucrose, raffinose, amylose, starch, amylopectin, resistance starch and wheat pollard profile through scanning electron microscope (SEM). The results showed that there was a treatment effect (p <0.05) on moisture, ash, crude protein, crude fiber, BETN, NDF, hemicellulose, lignin, cellulose, gros energy, raffinose, glucose, arabinose, sucrose, amylose, starch, amylopectin , resistance starch but in crude fat, ADF and mannose did not have a significant effect (p>0.05). The indicator of wheat pollard as a prebiotic is seen from an increase in raffinose, arabinose and resistance starch levels of 0.72% to 3.95%; 0.51% to 1.04%; 0.51% to 1.04% and 5.28% to 14.15%. The conclusion of the study was that wheat pollard which was autoclaved for 15 minutes gave the best composition as a prebiotic.

Green tea leaves as a source of natural antioxidants has a huge potential to improve sausage quality from lamb meat, in line with an increase of people concern in functional food products. This study aimed to evaluate inclusion of green tea leaves (Camelia sinensis) powder (GTP) into lamb sausage on physicochemical properties, total microbes, oxidative stability, and sensory quality. Three lambs aged one year was slaughtered as sausage meat source. Incorporation of 0.0%, 1.0%, 1.5%, and 2.0% GTP to lamb sausage during 0, 7, and 14 days of storage was conducted in a completely randomized design of ANOVA with five replications in each treatment. Few changes were observed on chemical and physical qualities by adding 1% GTP, particularly on protein and water holding capacity (WHC) (p<0.05), while moisture, fat, pH, and tenderness were not affected (p>0.05). Lipid oxidation and the number of total plate count (TPC) were reduced by 36%-40% and 31%-49%, respectively by the inclusion of 1% GTP during storage time (p<0.05). Adding GTP negatively affected the sensory quality of lamb sausage since the score of acceptability reduced in the group of sausages contained GTP although the scores for color, flavor, and odor were higher with GTP addition. The incorporation of GTP was effectively inhibiting bacterial growth and lipid oxidation in the lamb sausage. However, GTP was also ineffective at improving the sensory quality of the sausage.

This study was conducted to determine the effect of hay alfalfa supplementation (Medicago sativa L.) in different basal feeds on the feed intake (FI), live weight (LW), Feed Conversion Ratio (FCR), and income of Hybrid Duck. In vivo trial was conducted with 120 MA hybrid ducks (Mojosari x Alabio), based on completely randomized design (CRD). Three (3) treatments and 6 replications with each repetition consisted of 5ducks. The treatments were P1 = radom mixed feed, P2 = 90% radom mixed feed + 10% hay alfalfa and P3 = 90% alternative feed + 10% alfalfa hay. Feed was obtained in dry matter but offered as fed. Feed and drinking water was offered ad libitum. The observed variables included feed consumption, live weight, feed conversion ratio (FCR), and income over feed cost. The data obtained were analyzed with the application of Statistical Product for Service Solution (SPSS) version 22 and if there was significant differences in treatment it would be further tested using Duncan’s Multiple Range Test (DMRT). The results showed that 10% alfalfa supplementation in free mixed feeds and alternative feeds showed a significant effect (P <0.05) on the value of feed consumption, but not with the other variables. Based on these results it can be concluded that three type of feed has similar potential as feed for duck. However, radom mixed feed treatment with 10% alfalfa hay supplementation (P2) is the most optimum treatment among the other treatment feeds, due to the highest live weight income value.

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This study was aimed to determine the effect of dose of gamma radiation of seeds on plant growth and plant production of Brachiaria brizantha cv. MG5 during 3 different growth phases. The variables measured were plant growth parameters (height and length of plant, number of leaves and tillers) and production (dry matter and organic matter productions). Data were analyzed in a 5 x 3 factorial design. The first factor was dose of gamma radiation consisted of 5 levels i.e., 0, 100, 200, 300, and 400 Gy. The second factor was regrowth phase consisted of 3 levels i.e., growth phase 1, growth phase 2, and growth phase 3. The difference between means was analyzed using Duncan's Multiple Range Test (DMRT). The results showed that dose of gamma radiation influenced the plant growth and production (P<0.05) on different growth phases. The dose of 100 Gy gamma radiation showed the highest height and length, as well as dry matter and organic matter productions. The dose of 200 Gy gamma radiation showed the highest number of leaves and tillers. During regrowth phase 2, the grasses showed the highest of height, number of leaves and tillers, and organic matter production, while during regrowth phase 3, the grasses showed the highest length (P<0.05). There was an interaction between the dose of gamma radiation of seeds and regrowth phases on the growth and production of B. brizantha cv. MG5 (P<0.05). The dose of 100 Gy radiation of seeds and regrowth phase 2 gave the best interaction. In conclusion, the dose of 100 Gy radiation of seeds gave the best growth and production of B. brizantha cv. MG5 during regrowth phase 2.

Red beetroot is rich in phenolic acids and betalain as natural food-coloring agents. Freeze-dried red beetroot that ground into powder can be used as a source of natural coloring to substitute the use of synthetic food color additives as well as filler to substitute tapioca. This study evaluates the function of red beetroot powder not only as filler but also as coloring agent on chicken sausage. Furthermore, its effects as filler (tapioca and beetroot) were also observed on the physical and sensory characteristics of the produced chicken sausage. The substitution of tapioca flour and beetroot powder in this study were 18:0, 17:1, 16:2, and 15:3 (%:%). Each treatment was consisted of three replications. The examined physical properties include pH, water-holding capacity (WHC) and sensory properties. The study found that WHC, color, texture profile and sensory properties were influenced by the increasing level of beetroot flour ratio, while different ratios had no effect on the pH. Chicken sausages made with higher ratio of beetroot flour had good acceptability on flavor and color. The conclusions of this study were substitution tapioca with 2% beetroot powder influenced physical quality (water holding capacity and tenderness) and sensory (color and flavor) of chicken sausage.

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