L. Herawati
Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

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PENGARUH BEBERAPA PROSES PENGOLAHAN DAN LAMA PENYIMPANAN PAKAN IKAN YANG DITAMBAHKAN PEREKAT TAPIOKA TERHADAP BEBERAPAUJI SIFAT FISIK RANSUM Retnani, Y.; Herawati, L.; Desriani, N. R.
JURNAL PETERNAKAN Vol 7, No 2 (2010): September 2010
Publisher : JURNAL PETERNAKAN

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Abstract

The purpose this study was to ktww the influence ofseveral processing and the storage periods offish ration added with tapioca binder on the physical characteristics offish ration. This research used a 3 x 4factorial completely randomized design with 3 replications. The data were analyzed by analysis ofvariance and the significant result would be examined by orthogonal contrast test. Factor A was processing (without treatment, AD); spraying with 5% hot water (AI) and steamingfor 45 minutes (A2), while factor B was storage periods(O, 2, 4, and 6 weeks). The parameters investigated were water activity, water content, particle size, .pellet durability, loose bulk density and compressed bulk density. The results showed that processing without treatment, spraying with 5% hot water and steaming for 45 minutes did not affect the physical characteristics of ration. However, the water content and particle size of the ration were significantly affected by processing treatments (p<O.Ol). The water content was 13.69%, 13.71% and 14.42%, while particle size of the ration processing without treatment, spraying with 5 % and spraying with 5% hot water were 0.659 em, 0.652 em and 0.658 em, repectively. The storage period highly significant influenced (p<O.Ol) physical characteristics of the ration, the value ofwater activity atoweek to 6 weeks storage periods were 0.83, 0.78, 0.76 and 0.76; water content were 14.34%, 14.82%, 13.30% and 13.30%; particle size were 0.663 em, 0.659 em, 0.651 em and 0.651 em; pellet durability were 99.95%, 99.79%, 99.73% and 99.57%; loose bulk density were 0.639 g/em3, 0.543 g/em3, 0.534 g/em3 and 0.50p g/em3; and compressed bulk density were 0.691 g/em3, 0.630 g/em3, 0.718 g/em3 and 0.712 g/em3, respectively. The results indicated that storage period decreased the physical characteristics of ration. In conclusion, the best quality offish ration was ration processed by spraying with 5% hot water and 4 weeks storage.
LIPID DETERIORATION IN BROILER RATION CONTAINING CRUDE PALM OIL (CPO) WITH ADDITION OF GARLIC (ALIUM SATIVUM) AND CUMIN (CUMINUM CYMINUM LINN.) AS NATURAL ANTIOXIDANT DURING THE STORAGE Retnani, Yuli; Kurniawan, D.; Yusawisana, S.; Herawati, L.
Jurnal Ilmu dan Teknologi Peternakan Vol 1, No 1 (2010)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

One disadvantage of crude palm oil (CPO) as a feedstuff is its property of rapidly being rancid, and thus could decrease quality and palatability of ration. To over come the problem, an antioxidant is needed to prevent lipid deterioration. The aim of this research was to prevent lipid deterioration in broiler ration containing CPO using garlic and cumin as antioxidants. The experimental run in a factorial arrangement according to completely randomized design with 2 factors and 3 replications for each treatment combination. The first factors were either A1= control ration, A2= control ration + 0.2% garlic, A3= control ration + 0.4% garlic, A4= control ration + 0.6% garlic, A5= control ration + 0.02% BHT or B1= control ration, B2= control ration + 0.2% cumin, B3= control ration + 0.4% cumin, B4= control ration + 0.6% cumin, B5= control ration + 0.02% BHT. Butyl hidroksitoluena (BHT) is a synthetic antioxidant. The second factors were duration of storage, i.e. P1= 0 week, P2= 2 weeks, P3= 4 weeks. Parameters observed were water content, fat content and free fatty acid content of the ration. The results of the experiment indicated that use of both antioxidant garlic and cumin decreased (P<0.05) free fatty acid content and fat content, but the former did not affect water content as the later did. The best ration was ration containing either 0.6% garlic or 0.4% cumin as an antioxidant which was indicated by a decrease in free fatty acid and lipid contents so that could slow down lipid deterioration in the ration. Use of garlic 0.6% or cumin 0.4% was better compared with the use of BHT 0.02%. Results also indicated that storage time affected (P<0.01) parameters in terms of increasing water content, free fatty acid content, and decreasing fat content
PHYSICAL CHARACTERISTICS ON CRUMBLE RATION OF BROILER STARTER USING TAPIOCA, BENTONITE AND ONGGOK BINDERS Retnani, Y.; Herawati, L.; Khusniati, S.
Jurnal Ilmu dan Teknologi Peternakan Vol 1, No 2 (2011)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

Quality of ration can be evaluated using several methods, such as chemical, biological and physical test. Physical characteristics of ration are important aspects in feed mill industry, because they are related to handling efficiency, processing and storage. The purpose of this study was to evaluate the influence of using tapioca, bentonite and onggok binders on the physical characteristics of crumble ration. The treatmentswere commercial ration (basal ration) + 2% tapioca, basal ration + 2% bentonite and basal ration + 2% onggok. The parameters observed were water content, water activity, particle size, specific density, bulk density,compact bulk density, angle of heap, softness and impact resistance of crumble and durability. The experimental data were analysed using analysis of variance according to completely randomised design consisted of four treatments and five replications for each treatment and the differences among treatments were further tested using Duncan Multiple Range Test. The result of this experiment showed that the addition oftapioca, bentonite and onggok as binders affected(P<0.01) physical chracteristics of crumble. It affected  water content, water activity, bulk density, compactbulk density and durability. Particle size of ration with binders was significantly different from commercial ration. Ration with tapioca binder had the lowest value for water content and water activity, i.e. 9.42% and 0.84 respectively. Ration with bentonite binder had the highest value for bulk density, compacted bulk density, and durability, i.e. 0.686 g/cm3, 0.769 g/cm3, and 95%, respectively. Particlesize of ration which was binded with tapioca, bentoniteor onggok was categorised moderate compared to the commercial one.