PENGOLAHAN LIMBAH KULIT KOPI (Coffea sp) SECARA SEDERHANA UNTUK MENGGANTIKAN SEBAGIAN JAGUNG DAN PENGARUHNYA TERHADAP KUALITAS KARKAS AYAM PEDAGING

Garing, Yunita; Poli, Z.; Nangoy, Fredy J.; Montong, P.R.R.I.

doi:10.35792/zot.40.1.2020.27185

Cited by 3 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…From research [19], administration of fermented coffee skin using Aspergillus niger in broiler feed can significantly increase ration consumption and gain weight. [20] stated that giving coffee husks at a level of 25% as a substitute for corn in chicken livestock can give good results. Meanwhile, applying fermented coffee skins using probiotics to local chickens up to 73.29% positively affected carcass composition.…”

Section: Resultsmentioning

confidence: 99%

Provision of Fermented Coffee Skins as Additional Feed For The Growth of Goats

Sudita,

Sanjaya,

Astiti.

2023

ajarcde

View full text Add to dashboard Cite

Coffee skin is one of the wastes generated from coffee bean processing which is still potentially used as animal feed through the fermentation process, especially for goats as ruminants. Coffee skin fermentation using local micro-organisms (LMO) produces the best quality, and the provision of 10% substitution has a significant effect on the growth of pigs. The purpose of this study was to be able to determine the response to the appearance of prospective parent goats given fermented coffee husk waste as additional feed to their growth before the reproductive phase. The method used in achieving these objectives is the experimental design method using a Completely Randomized Design (CRD) with 4 treatments, namely: without additional coffee husk (Ko), giving coffee skin 5% (K1), 10% (K2), and 15% (K3) and each treatment was repeated 3 times. The basic feed given is in the form of forage mixed with grass and legumes, and coffee skin is given before being given forage. The results showed that giving fermented coffee skins additional feed had a significant effect (P<0.05) on body weight gain. The higher the level of fermented coffee peels the higher the average added weight until the level of 15% (K3) showed the best results with an additional body weight of 211g/day, but not significantly different (P> 0.05) with K1, and K2. From this study, it can be concluded that the provision of fermented coffee skin waste as additional feed has a significant effect on the additional body weight of goats up to a level of 15%.

show abstract

Section: Resultsmentioning

confidence: 99%

Provision of Fermented Coffee Skins as Additional Feed For The Growth of Goats

Sudita,

Sanjaya,

Astiti.

2023

ajarcde

View full text Add to dashboard Cite

show abstract

“…From the research [17] giving fermented coffee husk using, Aspergillus niger to broiler chicken feed can significantly increase ration consumption and increase body weight. [18] stated that giving coffee husks at the level of 25% as a substitute for corn in chickens can give good results. Meanwhile, giving fermented coffee skin using probiotics to local chickens up to 73.29% positively affected carcass composition.…”

Section: Discussionmentioning

confidence: 99%

Substitution of fermented coffee skin in commercial feed on the growth of pigs aged 1-3 months

Sudita

Sanjaya

Rukmini

et al. 2023

ajarcde

View full text Add to dashboard Cite

Catur Kintamani Village is one of the village areas in Kintamani-Bangli District, besides its cool climate as an Arabica coffee producing area and has received a Geographical Indication Certificate (GIS). Several coffee processing companies have developed, one of which is UPP. Catur Paramita is a business unit of Subak Abian Kenjung Sari. The problem is that coffee skin waste has not been utilized which can disrupt the environment. One alternative solution to the problem is processing coffee husk waste through fermentation using local microorganism (LMO) probiotics from coffee husks for animal feed. The purpose of this study was to determine the extent to which the appearance response of sows given fermented coffee husk waste as a substitute for commercial feed can affect the appearance of sows in the growth phase. The method used to achieve this goal is the experimental design method and the design used in this study was a completely randomized design (CRD) with 3 treatments, namely: Po (without coffee husk waste), P1 (5% substitution of coffee husk waste), and P2 (substitution of 10% coffee husk waste). Each treatment was repeated 3 times. The results showed a significant effect (P<0.05) substitution of fermented coffee husk waste in commercial feed on the growth of pigs aged 1-3 months. The greater the number of substitutions for coffee skin waste up to 10% (P2) had a significant effect (P<0.05) with an increase in body weight of 12.76 kg compared to without substitution (Po) only 7.89 kg and substitution of coffee skin waste 5% (P1) of 10.98 kg. Still, between P1 and Po the difference was not significantly (P>0.05). It can be concluded that substituting commercial feed with fermented coffee husk waste using local microorganisms (LMO) coffee skin as much as 10% significantly improves body weight gain at 1-3 months.

show abstract

“…Cakes made from coffee skin flour have the potential to attract coffee lovers' attention due to their unique taste, which is enhanced using the flour. In addition to its promising growth potential, coffee silver skin flour offers a high nutrient content, specifically 4140 kcal/kg of energy (Garing et al, 2020). Coffee silver skin serves as a food ingredient that contains bioactive compounds such as 42.2% chlorogenic acid, 21.6% epicatechin, and 2% catechin while also featuring a complete nutrient composition that includes carbohydrates, proteins, fats, fibers, vitamins, and minerals (Arifin, 2020;Arpi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution

Sidabalok,

Harefa,

Asnurita

et al. 2023

JTEP-L

View full text Add to dashboard Cite

Coffee silver skin flour can be effortlessly converted into various items, and its nutritional quality remains constant. Thus, exploring novel methods of utilizing it could result in sustainable and innovative products with consistent nutritional advantages. This study investigated the impact of using coffee silver skin flour on the quality of biscuits. This study used a completely randomized design (CRD) consisting of 5 levels of treatment and three replications. The percentages of wheat flour substituted with coffee silver skin flour were 0, 20, 40, 60, and 80%. Observation data were analyzed using ANOVA with F test and continued with Duncan's New Multiple Range Test (DNMRT) test at 1% significance level. The result showed that substituting wheat flour with coffee silver skin flour considerably altered the flour's moisture, ash, protein, and fat content. With increasing amounts of coffee silver skin flour, the moisture and ash contents increased, while the protein and fat contents decreased. Biscuits that were most favored by panelists were in treatment A (100% wheat flour with 0% coffee silver skin flour) with moisture, ash, protein, and fat content of 1.31, 0.25, 18.50, and 19.45%, respectively. Biscuits made from coffee silver skin flour meet the quality requirements set by SNI 2973:2011, except for treatment E (0% wheat flour with 100% coffee silver skin flour), as the moisture content exceeds the specified criteria. Keywords: Biscuit quality, Characteristics, Coffee silver skin

show abstract

PENGOLAHAN LIMBAH KULIT KOPI (Coffea sp) SECARA SEDERHANA UNTUK MENGGANTIKAN SEBAGIAN JAGUNG DAN PENGARUHNYA TERHADAP KUALITAS KARKAS AYAM PEDAGING

Cited by 3 publications

References 0 publications

Provision of Fermented Coffee Skins as Additional Feed For The Growth of Goats

Provision of Fermented Coffee Skins as Additional Feed For The Growth of Goats

Substitution of fermented coffee skin in commercial feed on the growth of pigs aged 1-3 months

The Characteristics of Biscuit Quality with Coffee (Coffea Arabica L.) Silver Skin Flour Substitution

Contact Info

Product

Resources

About