Mirzah Mirzah
Faculty of Animal Science, Andalas University Padang, West Sumatera, Indonesia

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Penggunaan Urea sebagai Sumber Nitrogen pada Proses Biodegradasi Substrat Lumpur Sawit oleh Jamur Phanerochaete chrysosporium Noferdiman, Noferdiman; Rizal, Yose; Mirzah, Mirzah; Heryandi, Yan; Marlida, Yetti
Jurnal Ilmu-Ilmu Peternakan JIIP Volume XI No. 4 November 2008
Publisher : Jurnal Ilmu-Ilmu Peternakan

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Abstract

The research was conducted to study the biodegradation capability on palm oil sludge substrate by Phanerochaete  chrysosporium   with increasing urea  as  nitrogen  source. The  experiment was  designed using Completely Randomized Design (CRD) with 5 treatments and 4 replications, namely : U-0 = 0,0 %  Urea,    U-1=      0,5  %  Urea,    U-2  =  1,0  %  Urea,    U-3  =  1,5  %  Urea  and  U-4  =  2,0  %  Urea. The observed variables were the amount of spore, C/N ratio, pH, crude fiber, crude protein, lignin, cellulose and enzyme activities. The result of this study showed that added urea were significantly (P<0.01) crude fiber, crude protein, lignin, cellulose and enzyme activities. The use of urea on the first level amounting to  1.5  %  in palm  oil  sludge  can  help  Phanerochaete  chrysosporium   to  reduce  crude  fiber to (30,71%),  lignin (29.89  %),  cellulose (36.42  %) and it  can  increase  the  content  of crude  protein    to    (34.50  %), reduction sugar and enzyme activities.
EFEK PEMANASAN LIMBAH UDANG YANG DIRENDAM DALAM AIR ABU SEKAM TERHADAP KANDUNGAN NUTRISI DAN ENERGI METABOLIS PAKAN Mirzah, Mirzah
JURNAL PETERNAKAN Vol 3, No 2 (2006): September 2006
Publisher : JURNAL PETERNAKAN

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Abstract

The experiment was conducted to examine the eilect of soaking and steam heat treatment of shrimp heads waste (SHW) on nutritional quality. The objectives of this research were to determine wether the effect of the shrimp heads waste were treated in 10% of dusk rice husk solution with five level of length of steam heat (control; 0; 15; 30; 45 and 60 min) on the improvement of its the nutritive value. The feed was soaked for 48 h prior to steam heat The experiment was designed in Completely Randomized Design of 6 x 3.The results showed that there was significant effects (P < 0.05) length of steam heat to dry matter, crude protein, fat, ash contens and metabolizable energy of SHW. Increasing length of steam heat was caused reduce dry matter, crude protein, fat contens and metabolizable energy of SHW. Based on comparative cost analyses and nutritive value indicated, the best treatment was filtered of the dusk rice solution 10% and length of steam heatfor 45 min.
PENGARUH PEMBERIAN CAMPURAN DEDAK DAN AMPAS TAHU FERMENTASI DENGAN Monascus purpureus TERHADAP PERFORMA BURUNG PUYUH Muslim, Muslim; Nuraini, Nuraini; Mirzah, Mirzah
JURNAL PETERNAKAN Vol 9, No 1 (2012): Februari 2012
Publisher : JURNAL PETERNAKAN

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Abstract

This study aims to know how and limits the influence of the bran and dried tofu by-product fermentation (DATF)with monascus purpureus against quails performance. This research using quail japan (Coturnix coturnix japonica) phaselayer was five weeks 200 tail. Research methods used are experimental methods to a draft betatesting random draft complete(RAL) using 4 treatment by DATF different level in rations namely A (0% DATF), B (4% DATF,) C (8% DATF) and D(12 % DATF) by deut five times. Rations arranged iso protein 20% and iso calories 2800 Kcal per kg. Parameters observedare performance (consumption rations (gram/tails/day), the production of eggs (daily quail day productions %), heavy eggs(grams/grains ) the egg mass (gram/tails/day) conversion rations, income overs feeds cost) quails. The result analysis showsdiversity use DATF to 12% in rations level markedly dissimilar exert (P<0,05) against rations, consumption daily, theproduction of eggs and differs very real (P<,01) against heavy eggs the mass of eggs, conversion rations quails. According tothis research result can be concluded that level DATF use products to 12% in rations quails can improve its performancequails. On this condition obtained consumption rations 22,16 grams/tails/day, tails the production of eggs (daily quail day,78% productions) heavy 9,67 grams/grains, eggs the egg mass 4,98 grams/tails/day, tail conversion rations 4,44, incomeovers feeds cost Rp. 108,34
Penggunaan Ampas Sagu Ampas Tahu Fermentasi dengan Monascus purpureus dalam Ransum Terhadap Performa Puyuh Petelur Latif, S.A.; Nuraini, Nuraini; Mirzah, Mirzah; Djulardi, A.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 2 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.425 KB) | DOI: 10.25077/jpi.13.2.125-129.2011

Abstract

The aim of this research is to know the effect of utilization of combination sago rotb waste and tofu waste fermented by Monascus purpureus in egg quail (Coturnix-coturnix japonica) ration on their egg performance. About 200 quails were used in completely randomized design with 4 treatments (0.5%; 10% and 15%) of different level of combination sago rotb waste and tofu waste fermented in ration, and each treatment are replicated for 5 times. Ration are arranged iso protein (20%) and iso calory (2,800 kcal/kg). The parameters are: egg production, egg weigth and body weight. The result showed that the utilization of combination of sago rotb and tofu waste fermented by Monascus purpureus was not affected egg quail performance significantly (P>0.05). Inconclusion, the utilization of combination sago rotb waste and tofu waste fermented by Monascus purpureus until 15% in quail ration increased egg production with quail day scoring 80%, egg weight is 9.70 g/egg, and body weight is 56.12 g/quail.
Pengolahan Limbah Udang untuk Memperoleh Bahan Pakan Sumber Protein Hewani Pengganti Tepung Ikan Mirzah, Mirzah; Filawati, Filawati
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 15, No 1 (2013): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (154.823 KB) | DOI: 10.25077/jpi.15.1.52-61.2013

Abstract

The objective of this study was to measure the effect of preparation the shrimp head waste to poultry feed. The experiment was conducted to examine the effect of soaking and steam heat treatment of shrimp heads waste (SHW) on nutrient and nutritional quality. The treatment is soaking and length of steam heat the shrimp heads waste. The experiment was designed in Completely Randomized Design, using factorial (3 x 3) with three replication. The first factors was three level concentration of the dusk rice solution (C1 = 10%; C2 = 20%; and C3 =30%), and the second factors was length steam heat ( W1 = 30 min; W2 = 45 min; and W3 = 60 min). Feed was soaked for 48 h prior to steam heat. The results showed that there was no interaction effects (P > 0.05) between concentration of the dusk rice solution and length of steam heat to dry matter (DM), crude protein (CP), lipid and fiber contents of SHW but length of steam factors was significant (P<0.05) to dry matter, crude protein, lipid and fiber contents of SHW and digestibility coefficient (in-vitro) of crude protein. There were interactions (P<0.01) concentration of the dusk rice solution and length of steam factors to  chitin contents. There are no significant differences on metabolizable energy but nitrogen retention  and protein digestibility was found to be significantly (P<0.05) between the SHW processed than unprocessed. Based on comparative cost analyses and nutritive value indicated, the best treatment was filtered of the dusk rice solution with concentratin 20 % and length of steam heat for 45 min.
BERBAGAI TEKNIK PENGOLAHAN TERHADAP KUALITAS IKAN TONGKOL (Eutynnus sp) AFKIR SEBAGAI PAKAN TERNAK Irawati, Evi; Mirzah, Mirzah; Saladin, R.
JURNAL PETERNAKAN Vol 11, No 1 (2014): Februari 2014
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.968 KB) | DOI: 10.24014/jupet.v11i1.2322

Abstract

Rejected little tuna (Eutynnus sp) is alternative feed ingredient which same quality to commercial fish meal and the price is relatively cheaper. The aim of this research were to study the interaction between the salt level with time of steaming on the nutritional content (dry matter, crude protein, extract ether, crude fiber, calcium and phosphorus) of rejected little tuna meal. The experimental design was completely randomized design (CRD) 3 x 3 factorial pattern with 3 replications. The first factor was level of salting (A) (A1 = 2.5 %, A2 = 5.0%, A3 = 7.5%) the second factor was times of steaming (B) (B1 = 15 min, B2 = 30 min, B3 = 45 minutes). The results showed that the interaction between the level of salt to the time of steaming can maintain quality of rejected little tuna fish processed, it was seen with increasing of nutrient content of crude protein of rejected little tuna (50.16-64.42%), and the processing of rejected little tuna by salting and steaming highly significant effect (P <0.01) and there is a higly significant interaction (P <0.01) through the on dry matter and extract ether rejected little tuna processed. In conclusion, the processing of rejected little tuna by salting and steaming can maintain quality of rejected little tuna, it was seen with increasing of nutrient especially on crude protein (50.16-64.42), so that it can be used as animal feed.
PEMAKAIAN ONGGOK FERMENTASI DALAM RANSUM TERHADAP PERFORMA AYAM BURAS PERIODE PERTUMBUHAN Irawati, Evi; Mirzah, Mirzah; Ciptaan, G.
JURNAL PETERNAKAN Vol 13, No 2 (2016): September 2016
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (251.789 KB) | DOI: 10.24014/jupet.v13i2.2418

Abstract

The aims of this research was to study the effect of using fermented onggok in ransum to native chicken performance. The design used was completely randomized design (CRD) with 5 treatment i.e : R1 (10%), R2 (15%), R3 (20%), R4 (25%) and R5 (30%) with 4 replications. The ransum was composed with  protein (18%) and  calorie (2900 kcal/kg). Result of research shows that using fermented onggok had highly significant effect (P< 0.05) towards the feed consumption, body weight gain and feed conversion  of buras. It was concluded that using fermented onggok could increase highly body weight at level 15%.
Pengaruh Pemberian Mikrokapsul Minyak Ikan dalam Ransum Puyuh terhadap Performa Produksi Sestilawarti, Sestilawarti; Mirzah, Mirzah; Montesqrit, Montesqrit
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 15, No 1 (2013): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.393 KB) | DOI: 10.25077/jpi.15.1.69-74.2013

Abstract

An experiment was conducted to determine the effect of feeding fish oil microcapsule on quail performances.  200 quail layers were randomly allocated into 20 pens.  A randomized completely design was used in this study with 0, 2%, 4% and 6% fish oil microcapsule in diet.  Variable measured were feed consumption, egg production, egg weight, mass of egg and feed conversion. Data were analized by CRD and Duncan Multiple Range Test (DMRT).  Results of the experiment indicated that the inclusion of fish oil microencapsule in laying quails diet did not affect the production performances (feed consumption, egg production, egg weight, mass of egg and feed conversion).
Pengaruh Pengukusan Terhadap Kualitas Protein Limbah Udang Yang Telah Direndam Dengan Filtrat Abu Sekam Mirzah, Mirzah
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 11, No 2 (2006): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (128.198 KB) | DOI: 10.25077/jpi.11.2.141-150.2006

Abstract

The use of shrimp head wastes, the by product of shrimp processing, for feedstuff was limited by their protein quality and the present of chitin. The experiment was conducted to examine the effect of steam heat treatments of soaked shrimp head wastes on their protein quality and chitin content. Shrimp heads wastes were first soaked with 10 % of dusk rice husk solution for 48 hours to produce soaked shrimp heads wastes (SHW) product. The SHW product was then treated with steam heat for different periods of 15, 30, 45 and 60 minutes. Parameters measured included crude protein, amino acid, chitin content and protein digestibility. The data were statistically analysis in Completely Randomized Design of 6 x 3. The results showed that steam heat treatment reduced significantly (P<0.01) crude protein and chitin contents of SHW, but digestibility of crude protein (in-vitro) were increased (P<0.01) with increasing length of steam heat.  Concentration of amino acid of SHW was decreased with increasing length of steam heat. Based on comparative cost analysis and their nutritive values the best product was found by SHW treated for 45 min with steam heat.The use of shrimp head wastes, the by product of shrimp processing, for feedstuff waslimited by their protein quality and the present of chitin. The experiment was conductedto examine the effect of steam heat treatments of soaked shrimp head wastes on theirprotein quality and chitin content. Shrimp heads wastes were first soaked with 10 % ofdusk rice husk solution for 48 hours to produce soaked shrimp heads wastes (SHW)product. The SHW product was then treated with steam heat for different periods of 15,30, 45 and 60 minutes. Parameters measured included crude protein, amino acid, chitincontent and protein digestibility. The data were statistically analysis in CompletelyRandomized Design of 6 x 3. The results showed that steam heat treatment reducedsignificantly (P<0.01) crude protein and chitin contents of SHW, but digestibility of crudeprotein (in-vitro) were increased (P<0.01) with increasing length of steam heat.Concentration of amino acid of SHW was decreased with increasing length of steam heat.Based on comparative cost analysis and their nutritive values the best product was foundby SHW treated for 45 min with steam heat.
Peningkatan Kualitas Nutrisi Limbah Kulit Ubi Kayu melalui Fermentasi Menggunakan Bacillus amyloliquefaciens Mirzah, Mirzah; Muis, H.
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 17, No 2 (2015): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.659 KB) | DOI: 10.25077/jpi.17.2.131-142.2015

Abstract

Satu penelitian telah dilakukan dengan tujuan untuk mengetahui pengaruh interaksi antara dosis inokulum dengan lama fermentasi kulit ubi kayu menggunakan bakteri Bacillus amyloliquefaciens terhadap perubahan kandungan zat-zat makanan dan kualitas produk kulit ubi kayu fermentasi (Kukaf). Metode yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3 x 3 dengan 3 ulangan. Faktor pertama adalah dosis inokulum dari bakteri Bacillus amyloliquefaciens terdiri dari A1=1%, A2=2% dan A3=3% per 100 g substrat. Faktor kedua adalah lama fermentasi terdiri dari B1=4 hari, B2=6 hari dan B3=8 hari. Peubah yang diamati adalah perubahan kandungan bahan kering, protein kasar, serat kasar, dan kualitas nutrisi seperti kecernaan serat kasar, retensi nitrogen dan energi metabolisme. Hasil penelitian menunjukkan bahwa interaksi antara dosis inokulum Bacillus amyloliquefaciens dengan lamanya fermentasi memberikan pengaruh sangat nyata (P<0,01) terhadap penurunan bahan kering, peningkatan protein kasar dan retensi nitrogen, dan terdapat pengaruh interaksi yang nyata (P < 0,05) antara dosis inokulum dengan lama fermentasi terhadap penurunan serat kasar dan energi metabolisme produk Kukaf, sedangkan pada peubah kecernaan serat kasar interaksinya tidak berpengaruh nyata (P>0,05), namun faktor dosis inokulum berpengaruh nyata (P<0,05) terhadap kecernaan serat kasarnya. Kesimpulan penelitian ini adalah kualitas gizi Kukaf yang terbaik didapat pada perlakuan A3B1(dosis inokulum 3% dan lama fermentasi 4 hari) yang dapat menurunkan bahan kering sebesar 12,32 %, meningkatkan protein kasar sebesar 45,34 % dan merurunkan serat kasar sebesar 13,48%, dengan nilai retensi nitrogen sebesar 66,64 %, kecernaan serat kasar 44,45% dan energi metabolisme 2.135 kkal/kg.