The study was conducted to determine the enzyme activity, fiber fraction and digestibility in the fermentation process of cocoa pod. The substrate used was the cocoa pod while the fungi were Phanerochaete chrysosporium, Pleurotus ostreatus and Schizophyllum commune. Cocoa pod was chopped, finely ground and then dried. The solid state fermentation was conducted in a 250 ml Erlenmeyer flask as the fermenter. Erlenmeyer flask was filled with 100 g of cocoa pod, which was then inoculated with mold as much as 5% of the weight of the substrate based on the dry matter. The fermentation process used a shaker incubator at a speed of 150 rpm and temperature of 30°C for 7 days. Fungi was grown in liquid medium for preparation. Fermentation conducted with four different fungi as treatment and five replications, those are T1 = fermentation of cocoa pod without fungi addition, T2 = fermentation of cocoa pod with P. chrysosporium addition, T3 = fermentation of cocoa pod with P. ostreatus addition, and T4 = fermentation of cocoa pod with S. commune. Fermentation was performed by adding 100 g of cocoa pod and 5% of fungi (dry matter bassis) on a 250 ml Erlenmeyer. Variables observed were enzyme activity, fiber fraction and digestibility. This study was designed using completely randomized design with a unidirectional pattern analysis of variance, followed with Duncan's multiple range test. The results showed that fermentation using P. chrysosporium has highest lignin peroxidase enzyme activity of 0.52±0.04 U/ml and mangan peroxidase 0.06±0.00 U/ml, neutral detergent fiber 75.54±0.41%, acid detergent fiber 68.10±0.30%, lignin 26.86±0.19%, cellulose 27.17±0.25%, hemicellulose 6.77±0.52%, dry matter digestibility 69.70±0.43% and organic matter digestibility 69.59±1.03%. The conclusion from this research is the fermentation by using fungi P. chrysosporium addition has the best result to degradate lignin.(Keywords: Cocoa pod, Digestibility, Enzyme activity, Fermentation, Fiber fraction) INTISARI Penelitian ini dilakukan untuk mengetahui aktivitas enzim, fraksi serat dan kecernaan dalam proses fermentasi pod kakao. Substrat yang digunakan yaitu kulit buah kakao (KBK) sedangkan kapang yang digunakan adalah Phanerochaete chrysosporium, Pleurotus ostreatus dan
INTISARIPenelitian bertujuan untuk mengetahui pengaruh pemberian silase isi rumen sapi sebagai pakan pengganti rumput terhadap kinerja sapi potong. Sapi persilangan Simmental-Peranakan Ongole (SimPO) jantan sebanyak 12 ekor, umur 1,5-2 tahun, digunakan dalam penelitian ini. Penelitian dilakukan selama 8 minggu (2 bulan) dengan pemberian pakan sebesar 3% dari bobot badan berdasarkan bahan kering dan air minum diberikan secara ad libitum. Penelitian ini menggunakan Rancangan Acak Lengkap pola searah dilanjutkan Duncan's New Multiple Range Test (DMRT). Perlakuan yang diberikan yaitu mengganti sebagian rumput dengan silase isi rumen sapi, yaitu P0 = pemberian pakan 100% rumput , P1= pemberian pakan 25% silase isi rumen sapi dan 75% rumput, dan P2 = pemberian pakan 50% silase isi rumen sapi dan 50% rumput. Imbangan pakan antara rumput dan konsentrat adalah 20% : 80%. Variabel yang diamati adalah konsumsi pakan, pertambahan bobot badan harian (PBBH), dan konversi pakan. Hasil penelitian menunjukkan bahwa perlakuan tidak berpengaruh nyata terhadap konsumsi bahan kering (BK) (13,23±0,63 kg/ekor/hari), konsumsi bahan organik (BO) (10,41±0,50 kg/ekor/hari), konsumsi total digestible nutrients (TDN) (7,38±0,37 kg/ekor/hari), PBBH (0,95±0,04 kg/ekor/hari), dan konversi pakan (7,38±0,37). Perlakuan berpengaruh (P<0,05) terhadap konsumsi protein kasar (PK) (P0 = 0,94±0,03, P1 = 1,00±0,06 dan P2 = 0,98±0,01), dan serat kasar (SK) (P0 = 3,26±0,10, P1 = 3,44±0,22 dan P2 = 3,27±0,04). Disimpulkan bahwa penggantian sebagian rumput dengan silase isi rumen sampai 50% tidak mempengaruhi kinerja sapi potong.(Kata kunci: Isi rumen sapi, Sapi potong, Silase) (P0 = 3.26±0.10, P1 = 3.44±0.22 and P2 = 3.27±0.04). It can be concluded that the substitution of the grass by rumen content silage up to 50% had no effect on the SimPO performance. ABSTRACT PendahuluanDewasa ini, sapi potong di negara majuternak sudah terspesialisasi ke arah satu produksi, salah satunya daging (Parakkasi, 1999
Abstrak Tujuan kegiatan Pengabdian kepada Masyarakat adalah untuk memberikan pengetahuan dan ketrampilan tentang pembuatan nugget dan bakso daging ayam petelur afkir yang dikombinasikan dengan rumput laut kepada kelompok ibu-ibu kader Posyandu “Mawar” Perumahan Barat Dusun Karangduren Desa Jati. Target kegiatan pengabdian ini adalah terjadinya peningkatan pengetahuan dan ketrampilan terhadap peserta kegiatan pengabdian ini. Metode yang diterapkan meliputi beberapa tahapan, yaitu tahap pertama melaksanakan pelatihan in class; tahap kedua melakukan praktek; tahap ketiga adalah monitoring dan evaluasi. Kegiatan pengabdian ini dalam pelaksanaan diawali dengan sosialisasi program dilanjutkan dengan memberikan pre test terhadap ibu-ibu kader posyandu sebagai dengan tujuan untuk mengetahui tingkat pengetahuan dan ketrampilannya sebelum menerima program kegiatan ini. Peserta dalam mengikuti pelatihan in class dan praktek pembuatan nugget dan bakso secara teori sangat antusias dan semangat serta bisa saling bekerjasama baik antar sesama peserta maupun antara peserta dan tim pengabdi. Setelah kegiatan praktek, peserta diberikan post test hal ini untuk mengetahui adanya peningkatan pengetahuan dan ketrampilan dari peserta. Nilai pre test rata-rata 41.92 dan rata-rata nilai post test 82,30. Kesimpulan yang dapat diambil dari kegiatan ini adalah terjadi peningkatan pengetahuan dan ketrampilan pada ibu-ibu kader Posyandu Mawar peserta kegiatan pengabdian PMKBI ini sebesar 96,33 %. Kata kunci : bakso, nuget, rumput laut . Abstract The purpose of this Community Service activity is to provide knowledge and skills about making rejected layer chicken nuggets and meatballs combined with seaweed to a group of cadres of Posyandu "Mawar" West Housing, Karangduren Hamlet, Jati Village. The target of this service activity is to increase the knowledge and skills of the participants of this service activity. The method applied includes several stages, namely the first stage of implementing in-class training; the second stage is doing practice; the third stage is monitoring and evaluation. This service activity in the implementation begins with program socialization followed by giving a pre-test to posyandu cadres with the aim of knowing their level of knowledge and skills before accepting this activity program. Participants in participating in in-class training and the practice of making nuggets and meatballs are theoretically very enthusiastic and enthusiastic and can cooperate with each other both among participants and between participants and the service team. After the practical activity, participants were given a post test to determine the increase in the knowledge and skills of the participants. The average pre-test value was 41.92 and the post-test average was 82.30. The conclusion that can be drawn from this activity is that there is an increase in knowledge and skills of the Posyandu Mawar cadres participating in this PMKBI service activity of 96.33%. Keywords: meatballs, nuget, seaweed
The rice straw has potential to be used as an alternative ruminant feed. However, it has limiting factors i.e low crude protein, high crude fiber, lignin, cellulose, and silica content. To overcome the limiting factors, immersion in a solution of alkaline (lime) or fermentation by using inoculum microbial cellulolytic and lignocellulolytic (Trichoderma mutan AA1 and Aspergillus niger.). The research method was experimental, with four treatments and repeated five times. Completely randomized design was used and if there are differences among treatments a further test with DMRT was carried out (level 1 % and 5 %). These treatments were T0: The rice straw without t fermentation; T1: Fermented with A. niger; T2: Fermented with T. mutan AA1; T3: Fermented with a combination A. niger and T. mutan AA1. The results showed that the rice straw fermented with A. niger and T. mutants AA1 very significantly increased the cellulose and decreased lignin content. The highest cellulose reached on T3 (20.297 %) followed by T2 (18.191 %), T1 (17.712 %) and T0 (16.747 %), respectively. While the lowest content of lignin reached on T3 (14.793 %), followed T2 (26.063 %), T1 (26.421 %) and T0 (38.164 %).
This experiment was aimed to evaluate the effect of fermented cocoa pod as feed for Bligon goats. Sixteen Bligon goat with a body weight of 11-13 kg were put into individual cages which were equipped with feed and drink containers. The study design used a randomized block design, where initial body weight in as peragam with four treatments and four replications. Fermented cocoa pod used Trametes versicolor. The experimental treatments were T1= 30% of fresh king grass + 50% of dried king grass + 20% of concentrate; T2= 30% of fresh king grass + 30% of dried king grass + 40% of concentrate; T3= 30% of fresh king grass + 30% of cocoa pod + 40% of concentrate; and T4= 30% of fresh king grass + 30% of cocoa pod fermented + 40% of concentrate. Observed variables were feed intake, body weight gain and feed conversion. The result showed that fermented cocoa pod at the level of 30% had higher (P<0.05) infeed intake (560.33 g day-1), body weight gain (101.79 g head-1day-1), and feed conversion (5.50) compared to other treatments. The conclusion of this study were the use of 30% cocoa pod fermented in the ration showed the best body weight gain and feed conversion on Bligon goat performance.
Pengabdian kepada masyarakat ini dilakukakan untuk mengetahui pengaruh dari budidaya mina ayam yang diterapkan pada kelompok tani. Tujuan khusus yang ingin dicapai yaitu meningkatkan pengetahuan masyarakat kelompok tani mengenai budidaya mina ayam sekaligus meningkatkan ekonomi masyarakat pedesaan. Metode pengabdian yang dilakukan dengan melakukan penyuluhan, pelatihan serta pendampingan mengenai teknik budidaya mina ayam. Komoditi yang dipakai pada teknologi mina ayam yaitu ikan lele dan ayam petelur. Kedua kelompok membuat kolam dan kandang baterai diatas kolam tersebut. Selama kegiatan pengabdian didatangkan narasumber untuk menambah wawasan mengenai ayam petelur maupun ikan lele. Variabel yang diamati yaitu produksi lele, produksi telur, dan hasil pre test dan post test. Hasil pemeliharaan ikan lele menghasilkan berat badan akhir rata-rata yaitu 72,96 g/ekor; ADG 1,17 g/ek/hari; dan FI sebesar 62 kg. Untuk produksi telur rata-rata selama pemeliharaan mina ayam yaitu 87,93%. Pada post test dan pre test untuk kegiatan budidaya ayam petelur dan kegiatan budidaya ikan lele terjadi peningkatan skor berturut-turut yaitu 14,30% dan 20,00%. Dari kegiatan yang telah dilaksanakan dapat disimpulkan bahwa kegiatan mina ayam dapat lebih menekan biaya pakan untuk budidaya ikan lele.
This study was carried out to assess the effect of solid state fermentation by using P. chrysosporium on nutrient composition of pod coffee and to evaluate its potency as ruminant feed in vitro. The in vitro experiment was conducted to determine fermentability of treated pod coffee. Fermented pod coffee by P. chrysosporium 0, 1, 2, 3, 4 % (R0 to R4). Pod coffee were air dried to moisture content of 10%-15% and then fermented with P. chrysosporium. The solid state fermentation trials were carried out on a laboratory scale. The result of this studi were fermentation of pod coffee by P. chrysosporium increased protein from 10.36% to 12.64%, and cellulose from 18.51% to 23.80%, and decreased lignin, from 64.42% to 44.04%, tannin from 1.02% to 0.18%, and caffeine from 1.39% to 0.20%. There were no differences in ruminal pH and N-ammonia production but volatile fatty acid production and dry matter digestibility decreased as the fermented of pod coffee level increased. The ruminal protozoa population in fermented of pod coffee diets was lower than the control diets (P<0.05). Conclusion in this study that fermented of pod coffee with P. chrysosporium can increase protein and cellulose concentration, but decrease lignin, tannin, and caffeine concentration.
The aims of this research are: 1) to examine the effect of fermentation time on Acid Detergent Fiber (ADF) and Neutral Detergent Fiber (NDF) levels, 2) to assess the optimal time of fermentation in rice straw using Trichoderma mutant AA1. This research uses a directional pattern design RAL with 4 kinds of treatments and 5 replications. The treatments are T0: Fermented rice straw, T1: Fermented rice straw using AA1 mutant Trichoderma for 7 days, T2: Fermented rice straw using Trichoderma AA1 mutant for 14 days, and T3: Fermented rice straw using Trichoderma AA1 mutant for 7 days, T2: Fermented rice straw using Trichoderma AA1 mutant for 14 days, and T3: Fermented rice straw using Trichoderma AA1 mutant for 7 days 21 days. The observed variables are ADF and NDF levels. The data collected is processed statistically using variance analysis and further tests using the Least Significant Difference Test. The length of time of fermentation has a very significant effect on ADF and NDF levels. The lowest levels were achieved by ADF T3 = 33,962% and the highest at T0 = 54,911% as well as the highest NDF levels at T0 = 64,722% and the lowest at T3 = 50,925%. The results of this research can be concluded that the length of 7-21 days fermentation has a very significant effect on ADF and NDF levels and the optimal time is achieved in rice straw fermentation using Trichoderma AA1 mutant for 21 days.Keywords : fermentation, mutant Trichoderma AA1, rice straw
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