Abstract. Sugarcane bagasse is one of agro-industrial residues containing low nutrient content and difficult to be digested by animals. However, it can be recycled to produce value-added product such as protein-enriched animal feed by application feed technology such as ammoniation and fermentation. The purposes of these experiments were to evaluate the quality and in vitro digestibility of sugarcane bagasse by using two steps feed technology process: ammoniation and continued by fermentation process. Two studies were conducted in these experiments. The first study was to determine the quality of amoniated sugarcane bagasse after incubation at room temperature at different days (0, 7, 14, 21, 28 days) and the second study was to determine in vitro degestibility of ammoniated sugarcane bagasse fermented by using the various levels of sago flour (0%, 5%, 10% and 15% from sample total) and kept at room temperature for 21 day in an-aerobic condition. Parameters measured in this study were DM, CP, CF, pH, OM, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility). The model used for the statistical analysis was completely randomized design (CRD). The results of the first study indicated that length of incubation was not significantly affect (P>0.05) on crude fiber content but had significant effect (P<0.05) on crude protein content but only for control treatment. For the second study concluded that administration of the various levels of sago flour into ammoniated sugarcane bagasse fermented with T.harzianum significantly influenced (P<0.05) on OM, IVDMD and IVOMD but had not significantly effect on pH value. The results of the study indicated that application 10% of soluble carbohydrate from sago flour was recommended for fermentation process based on the results of in vitro and fermented feed quality studies.Key Words: ammoniation, fermentation, sugarcane bagasse, quality feed, in vitro Abstrak. Ampas tebu adalah salah satu hasil produksi limbah industri pertanian dengan kandungan nutrisi dan daya cerna yang rendah. Tujuan dari penelitian ini adalah untuk mengevaluasi kualitas dan daya cerna secara in vitro ampas tebu dengan menerapkan teknologi pakan: amoniasi yang dilanjutkan dengan proses fermentasi. Dua percobaan dilakukan dalam penelitian ini. Percobaan pertama adalah menentukan kualitas dari ampas tebu yang telah diamoniasi dan difermentasi dengan lama pemeraman yang berbeda (0,7,14,21 dan 28 hari). Sementara penelitian kedua adalah penentuan daya cerna in vitro dari amapas tebu yang telah diamoniasi dan difermentasi selama 21 hari secara an-aerob dengan level karbohidrat terlarut (tepung sagu) yang berbeda (0%, 5%, 10% dan 15% dari total sampel). Parameter yang diukur dalam penelitian ini adalah kandungan bahan kering, protein kasar, serat kasar, pH, kecernaan bahan kering dan organik secara in vitro. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL). Hasil dari penelitian pertama menunjukan bahwa lama inkubasi tidak berpengaruh (P>0,05) terh...
Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced mid-infrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration.Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated.Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level.Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.
Sugarcane bagasse is one of agro-industrial residues containing low nutrient content and difficult to be digested by animals. However, it can be recycled to produce value-added product such as protein-enriched animal feed by application feed technology such as ammoniation and fermentation. The purposes of these experiments were to evaluate the quality and in vitro digestibility of sugarcane bagasse by using two steps feed technology process: ammoniation and continued by fermentation process. Two studies were conducted in these experiments. The first study was to determine the quality of amoniated sugarcane bagasse after incubation at room temperature at different days (0, 7, 14, 21, 28 days) and the second study was to determine in vitro degestibility of ammoniated sugarcane bagasse fermented by using the various levels of sago flour (0%, 5%, 10% and 15% from sample total) and kept at room temperature for 21 day in an-aerobic condition. Parameters measured in this study were DM, CP, CF, pH, OM, IVDMD (in vitro dry matter digestibility), IVOMD (in vitro organic matter digestibility). The model used for the statistical analysis was completely randomized design (CRD). The results of the first study indicated that length of incubation was not significantly affect (P>0.05) on crude fiber content but had significant effect (P<0.05) on crude protein content but only for control treatment. For the second study concluded that administration of the various levels of sago flour into ammoniated sugarcane bagasse fermented with T.harzianum significantly influenced (P<0.05) on OM, IVDMD and IVOMD but had not significantly effect on pH value. The results of the study indicated that application 10% of soluble carbohydrate from sago flour was recommended for fermentation process based on the results of in vitro and fermented feed quality studies.
ABSTRAKPengabdian ini bertujuan memperkenalkan cara pengolahan pakan komplit dengan teknologi fermentasi kepada peternak sapi dan kerbau. Pengabdian ini dilakukan kepada masyarakat peternak yang berada di Desa Keude Panga, Kabupaten Aceh Jaya, Provinsi Aceh. Pengabdian ini dilakukan oleh 3 orang dosen, 25 orang peserta [G1] dan dihadiri juga oleh beberapa perwakilan dari pejabat dinas terkait. Kegiatan dilakukan dengan metode ceramah, diskusi (selama 1 hari) dan praktek pembuatan pakan komplit yang difermentasi selama 21 hari. Pengolahan yang diperkenalkan berupa teknologi fermentasi dengan menggunakan bahan-bahan berupa rumput gajah, daun lamtoro (petai cina), bungkil kelapa, ampas tahu, dedak kasar, urea, molasses, garam, dan Effective Microorganism (EM 4) yang kemudian disusun sesuai formula menjadi pakan komplit. Bahan yang digunakan merupakan bahan baku lokal yang ada di Aceh dan yang tersedia di Laboratorium Ilmu Nutrisi dan Teknologi Pakan, Jurusan Peternakan Fakultas Pertanian Universitas Syiah Kuala Darussalam Banda Aceh. Hasil kegiatan pengabdian memberikan dampak positif kepada peternak berupa pengetahuan dan keterampilan tentang pengolahan pakan dengan teknologi fermentasi menggunakan bahan pakan lokal. Kesimpulannya peternak dapat memanfaatkan limbah pertanian dan industri yang ada di sekitarnya, sehingga potensi nutrisi limbah dapat dipertahankan dan bahkan ditingkatkan dengan teknologi fermentasi. Kata Kunci: complete feed, Desa Keude Panga, fermentasi, pengabdian, teknologi ABSTRACTThe community service activity aimed to introduce complete feed processing methods with fermentation technology to cattle and buffalo farmers. This activity was targeted to farmers’ community in Keude Panga Village, Aceh Jaya Regency, Aceh Province. This community service was attended by 3 lecturers, 25 participants, and several representatives from related service officials. The activity was carried out using the lecture method, discussion (for 1 day) and hand on training of complete fermented feed preparation for 21 days. The processing introduced was in the form of fermentation technology using materials such as elephant grass, lamtoro (chinese petai) leaves, coconut cake, tofu dregs, coarse bran, urea, molasses, salt, and Effective Microorganisms (EM 4) which were then formulated into a complete feed. Ingredients used were locally available in Aceh and \ and available at the Laboratory of Nutrition Science and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, Universitas Syiah Kuala, Darussalam Banda Aceh. As a result, farmers gain knowledge and skills about feed processing with fermentation technology using local feed ingredients. In conclusion, farmers can take advantage of agricultural and industrial wastes in the vicinity, whose nutritional potential can be maintained and improved by fermentation technology. Key Word: Complete feed, Keude Panga Village, Fermentation, Service, Technology [G1]Peserta yang dimaksud disinia apakah peternak yang berdomisili di Desa keude panga? Sebaiknya langsung disebutkan target sasarannya
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