Effect of molasses addition to complete calf starter (CCS) and the following pellet processing was evaluated with 12 Holstein-Friesian (HF) calves (7-14 d old with 42 ± 5.5 kg average BW), with 6 calves (replicate) per treatment. The CCS was formulated with 65% concentrate calf starter and 35% local corn fodder. On the CCS, molasses was added either 5% (M5) or 10% (M10), then the mixture was pelleted and fed to the calves for 7 weeks. Molasses addition, regardless of addition level, improved (p<0.05) both the durability and hardness of the pellet which contains 35% of high fibrous local corn fodder. Upon feeding to calves, the feed intake and daily gain were numerically higher with 5% molasses addition compared to 10% molasses addition. Blood VFA level was remarkably higher (p<0.01) in calves fed M10 than calves fed M5. There was no difference (p>0.05) in blood glucose level between M5 and M10. Length and number of papillae were not different (p>0.05) by the addition levels of molasses. However, there was one exception in number of papillae at caudo-dorsal sac which were higher (p<0.05) number in M5 than M10 calves. Considering the quality of CCS pellet, calf performance and rumen development, there was no additional benefit of 10% molasses addition compared to 5%. From the results of this study, 5% molasses addition could be recommended for local farmer when they utilize local corn fodder to make CCS for HF calves in Indonesia.

This research was conducted to processed the waste feed into a feed mill potentially probiotic functional seen a total of fungi, molds and yeasts and the types of protein biomass increase. The material used in the study were the starter starfung, distilled water and waste feed mill feed. The tools used in the study were an oven, thermometer, drying cabinets, pH meters, moisture meter grand. Research using Rancangan Acak Lengkap (RAL) is 4 treatments with 4 replications. The treatment used T0 = Feed + (Starter 'Starfung' 0%); T1 = Feed + (Starter 'starfung' 1%); T2 = Feed + (Starter 'Starfung' 3%); T3 = Feed + (Starter 'Starfung' 2%). The parameter is were observed total fungi, the type of mold fungi and yeasts. The data total fungi analyzed using analysis of variance and multiple regions continued with Duncan's test to determine differences between treatments. Based on the results of the study showed that the feed mill waste fermentation with starter cedar starfung no significant effect (p> 0.05) of total fungi. AverageAverage total fungi on treatment T0, T1, T2, and T3 respectively -also is 1,77x10

The research objective is assessing the effect of adding various level of probiotic pollard on total fungi, type of mold and yeast. The material used in this research were fermented vegetables waste , molasses, distilled water, pollard, super native chicken's feed, physiological NaCl (0.85% NaCl) and sabaroud glucose agar (SGA). Research using completely randomized design with 4 treatments and 4 replications. The treatment used were T0 = 100% feed + 0% probiotic pollard, T1 = 90% feed + 10% probiotic pollard, T2 = 80% feed + 20% probiotic pollard and T3 = 70% feed + 30% probiotic pollard. The observed parameters were total fungi, type of molds and yeast. The average of total fungi are 0 CFU; 0,55 x 10 7 CFU; 0,55 x 10 7 CFU and 0 CFU. Type of mold is Aspergillus niger and none yeast have grown. The conclusion is the addition of 10% and 20% probiotic pollard to super native chicken's pellet yield mold type Aspergillus niger as much 0,55 x 10 7 CFU.

ABSTRACT:The aims of the research was to evaluate the digestibility in vitro of dry matter and organic matter, the contents of protein crude and contents of HCN in cassava peel which were treated by fermentation, ammoniation, and fermentation ammoniation (amofer). Materials used in this research were cassava peel, EM4, urea, bran, HCL pepsin, rumen goat's liqour and Mc Dougall butter solution. Oven, analytical balance, pH meter, glass beaker tube of CO2 gas, water bath, funnels, tube fermentor, centrifuges, ovens and thermos were used as the research equipment. This research consisted of 4 treatments and 4 replicators, (T0: Control; T1: Ammoniation; T2: Fermentation and T3: Ammonation Fermentation (Amofer). Data were analyzed using completely randomized design (CRD) and were continued by Duncan's Multiple Range Test (DMRT). The result of the research showed that dry matter content of T0, T1, T2 and T3 was 25.29, 50.69, 54.75 and 61.87% respectively. Organic matter digestibility contents of T0, T1, T2 and T3 was 23.52, 48.59, 2.62 and 61.87% respectively. Crude protein contents of T0, T1, T2 and T3 were 9.12, 22.28, 13.91 and 23,31% respectively. HCN content of T0, T1, T2 and T3 were 580.93, 3.10, 1.16 and 0.43 ppm respectively. The study showed that the treatment in T1, T2 and T3 had a significant effect (p>0.01) on dry matter and organic matter, crude protein and HCN. The conclusion of this research was that amofer treatment could increase dry matter and organic matter, crude protein and could reduce the levels of HCN in cassava peel.

The research aims to examine the effect of the use of seaweed in rabbit feed pellets on the level of hardness, durability and organoleptic pellets. The materials used are Sargassum sp. Flour, yellow corn flour, pollard, soybean meal, wheat brand, rice bran, coffee husk, coconut cake, molasses, minerals and salt. The study used a completely randomized design (CRD) with 3 treatments namely T0 = feed with Sargassum sp. 0%, T1 = feed with Sargassum sp. 4% and T2 = feed with Sargassum sp. 8% and 6 replications. The parameters observed were level of hardness, durability, color, texture and pellet aroma. Data analysis used analysis of variance at the 5% level and continued with duncan double region test. The results showed that the use of Sargassum sp. significant effect (P <0.05) reduced the hardness, color, texture, and aroma scores, but did not significantly affect the durability of rabbit feed pellets. The average hardness of treatments T0, T1 and T2 are 13.50; 12,13 and 11,17 kg, the average durability of the treatments T0, T1 and T2 are 94.88; 95.13 and 95.38%, the average color score of the treatments T0, T2, and T1 are 4.00; 3.01; 3.00, the average texture scores of treatments T0, T1 and T2 are 2.88; 2.83; 2.20 and the average aroma score of the treatments T0, T1 and T2 are 4.00; 3.69; and 3.64. The conclusion of the research are the use of Sargassum sp. up to 8% can reduce the level of pellet hardness, the value of pellet durability is good, the color is blackish brown, the texture of the pellet is getting rough and the aroma of pellet is rather fishy.

Waste cabbage is by product of cabbage's outer shells that have been sorted with number about 5-10% wet basis from produce of cabbage. Therefore, if the waste cabbage is not handled optimally, it can cause environmental pollution. Waste cabbage naturally content Lactobacillus sp. The fermentation is one method that can increase number of Lactobacillus sp in the waste cabbage. Lactobacillus sp is a probiotic bacterium as lactic acid bacteria that can suppress gram negative bacteria populations and it can replace antibiotics. On the other hand, the reticulo-rumen completely develops both physically and metabolically at birth, which is optimal in 2-6 weeks age. Feeding calf starter (CS) after birth can promote rumen development. However, young calves tend to easily diarrhea caused by Escherichia coli from environment and cause death. Giving antibiotic can suppress Escherichia coli, but it has negative effect. For this, the aim of this research was to examine microbiology quality pellets calf starter that added fermented waste cabbage (FWC). The research used completely randomized design with 4 treatments and 5 replications (T0: 100% calf starter + 0% FWC, T1: 100% calf starter + 2% FWC, T2: 100% calf starter + 4% FFWC, T3: 100% calf starter + 6% FWC). The materials of calf starter were corn, soybean meal, rice bran, molasses, mineral mix and materials in fermented waste cabbage were cabbage waste, sugar and salt. The parameters measured were total bacteria and lactic acid bacteria. The data were analyzed with descriptive analyze. The results showed that the more addition of fermented waste cabbage, the higher the count of total bacteria and lactic acid bacteria (T0: 0 33 × 10 6 cfu/g; T1: 0 6 × 10 6 cfu/g; T2: 0 63 × 10 6 cfu/g; T3: 0 8 × 10 7 cfu/g).

This study was aimed to assess the effect of storage time and the type of packaging material to total lactic acid bacteria and the presence of Gram bacteria in calf starter pellets added by fermented cabbage waste. Material used were corn flour, bran, soybean meal, molasses, minerals mix and fermented cabbage waste. This study used a completely randomized design (CRD) factorial design (4×2) with three replications. The first factor was the storage time (0, 2, 4, and 6 weeks) and the second factor was the type of packaging material (plastic and paper). Parameters observed were total lactic acid bacteria and Gram-positive and negative bacteria. The results showed that there was no interaction among treatment effect of storage time and the type of packaging to the total lactic acid bacteria and the presence of Gram positive and negative bacteria in the calf starter pellets. Storage time significantly affected (P<0.05) total lactic acid bacteria and upon the presence of Gram positive and negative bacteria. Conclusion of the study was that there was no interaction between storage time and the type of packaging material. Calf starter pellet plus fermented waste cabbage can maintain lactic acid bacteria and the presence of Gram-positive bacteria during the storage period of six weeks stored with plastic or paper packaging materials.Key Words: Calf Starter Pellets, Cabbage Waste Fermented, Total Lactic Acid Bacteria, GramPositive and Negative Bacteria ABSTRAKPenelitian ini bertujuan untuk mengkaji pengaruh lama penyimpanan dan jenis bahan pengemas terhadap total bakteri asam laktat dan keberadaan bakteri Gram pada pelet calf starter yang ditambah limbah kubis terfermentasi. Materi yang digunakan adalah jagung giling, bekatul, bungkil kedelai, molases, mineral mix dan limbah kubis terfermentasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial (4×2) dengan 3 ulangan. Faktor pertama adalah lama penyimpanan (0, 2, 4 dan 6 minggu) dan faktor kedua adalah jenis bahan pengemas (plastik dan kertas). Parameter yang diamati total bakteri asam laktat dan Gram positif dan negatif. Hasil penelitian menunjukkan bahwa tidak terdapat pengaruh interaksi antara perlakuan lama penyimpanan, jenis pengemas terhadap total bakteri asam laktat dan keberadaan bakteri Gram positif dan negatif pada pelet calf starter. Perlakuan lama penyimpanan berpengaruh nyata (P<0,05) terhadap total bakteri asam laktat dan keberadaan bakteri Gram positif dan negatif. Kesimpulan penelitian adalah bahwa tidak ada interaksi antara lama penyimpanan dan jenis bahan pengemas. Pelet calf starter yang ditambah limbah kubis terfermentasi dapat mempertahankan bakteri asam laktat dan keberadaan bakteri Gram positif selama masa penyimpanan enam minggu yang disimpan dengan bahan pengemas plastik atau kertas.

Utilization of cassava processing waste as animal feed is an attempt waste management. These efforts also support the provision of alternative feed for ruminants on zero waste management system of livestock. Feed processing technology in this study is used to evaluate proximate composition, palatability and feed consumption of cassava peel on local goat. The benefits of this research to provide information about the acceptability of processing cassava peel on local goat. Goats were grouped by weight. Processing cassava peel was used in this study by the ammoniation (T1), fermentation (T2) and the combination of amoniation and fermentation/(amofer (T3). Randomized block design (RBD) in 3 treatments with control (T0, T1, T2, T3) was used to analyze the data. Duncan test was used for further analyse. The results showed that amofer treatment can improve the palatability of cassava peel's consumption on a local goat. Amofer processing capable to develop proximate composition of cassava peel's quality compared to ammoniation and fermentation processing. The conclusion recommended amofer processing technology should be used to increase the quality of cassava peel as feed for the livestock.