Gatot Muslim, Gatot
Program Studi Peternakan, Fakultas Pertanian Universitas Sriwijaya

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Kecernaan Pelepah Sawit Fermentasi dalam Complete Feed Block (CFB) untuk Sapi Potong Fariani, Armina; Abrar, Arfan; Muslim, Gatot
Jurnal Lahan Suboptimal Vol 2, No 2 (2013)
Publisher : Jurnal Lahan Suboptimal

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Abstract

Palm midrib that was one of all agroindustries unused. It could be pontential as animal feeding. It could used as animal feeding with made it Complete Feed Block (CFB). This research aimed to study the fermentation of  palm  midrib in complete feed block (CFB) on the quality of degestibility in vitro. The research was conducted three phases, the first phase of the fermentation of  palm  midrib grounding  with White Root Fungy, the second stage of the manufacture of complete feed block (CFB) and the third stage of the proximate analysis and digestibility analysis, The research was in  Nutrition  and animal feeding  Laboratory,  Agriculture Faculty, Srivijaya University. This research used Completely Randomized Design (CRD) with two treatments and five replications consisting of Formula 1 and Formula 2, the parameters were observed dry matter, crude fiber, crude protein, Extract Either, BETN, dry matter digestibility coefficients, organic matter digestibility coefficients and the concentration of N-NH 3. The result of CFB formulation  were formula 1 TDN: crude protein (47.32%: 13.93%), formula 2 (48.41%: 7.96%), where the results of proximate analysis showed F1: 98.66% DM, LK 13:19%, 7:03% PK, SK 35.79%, 40.24% BETN, and F2: 98.41% DM, LK 16:43%, PK 6.25%  SK 24.06%, 49.50% BETN. Formulations showed that all treatments influence  non significantly (p> 0.05),  organic matter digestibility (85.00% vs. 85.70%), dry matter digestibility (59.42% vs. 59.62% vs. 16.72%) and the concentration of N-NH 3 (2.2% versus 1.8 %). The conclusion of this study is the complete feed block (CFB) can be used as a ruminant animal feeding, but should pay attention to aspects of quality and palatability.
Kecernaan Jerami Padi Yang Disuplementasi Zn Lysinate dengan Teknik In Vitro Muslim, Gatot; Fariani, Armina; Abrar, Arfan
Jurnal Lahan Suboptimal Vol 3, No 1 (2014)
Publisher : Jurnal Lahan Suboptimal

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This study was conducted to determine the digestibility of rice straw that supplemented with Zn Lysinate by  in vitro techniques. This research was held in laboratory of Animal Feed and Nutrition, Departement of Animal Science, Faculty of Agriculture,  Sriwijaya University. Completely Randomized Design (CRD) with four treatment and four replications, were used : P0 (rice straw control),  P1 (rice straw with Zn Lysinate 0,1%), P2 (rice straw with Zn Lysinate 0,2%),  P3 (rice straw with Zn Lysinate 0,3%). Observed parameters were dry matter digestibility (DMD), organic matter digestibity (OMD), and N-ammonia concentration.The result showed  that the highest dry matter digestibility, organic matter digestibility and N-amonia were on M0 treatment ; 33,86%, 44,94%, 1,50mM respectively. Supplementation of  Zn Lysinate for rice straw had  effect on Dry Matter Digestibility (DMD), but had no effect on Organic Matter Digestibity (OMD) and N-Amonia concentration.
KUALITAS SENSORIS DAGING KAMBING YANG DIMARINASI MENGGUNAKAN LARUTAN MENTIMUN (CuccumisSativusL.) Wahyuni, D; Yosi, Fitra; Muslim, Gatot
Jurnal Peternakan Sriwijaya Vol 8, No 1 (2019): JURNAL PETERNAKAN SRIWIJAYA
Publisher : Department of Animal Sciences, Faculty of Agriculture, Sriwijaya University, Indonesia

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ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui kualitas sensoris daging kambing yang dimarinasi menggunakan larutan mentimun menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan. Perlakuan terdiri dari kontrol, larutan mentimun 30%, larutan mentimun 60%, dan larutan mentimun 90%. Peubah yang diamati dalam penelitian ini adalah rasa, warna, aroma, tekstur, dan daya terima. Hasil penelitian menunjukan bahwa penggunaan larutan mentimun sebanyak 30, 60 dan 90% sebagai bahan marinasi daging kambing tidak berbeda apabila dibandingkan dengan kontrol berdasarkan kualitas sensoris nya yaitu rasa, warna, aroma, tekstur, dan daya terima. Kesimpulan dari hasil penelitian ini menunjukkan bahwa penggunaan larutan mentimun sebagai bahan marinasi tidak mengubah rasa, warna, aroma, tekstur, dan daya terima daging kambing.??Kata kunci: Daging Kambing, Kualitas Sensoris, Marinasi, Mentimun.?ABSTRACTThe aim of this research was to find out sensory quality of goat meat marinated using cucumber solution, designed by Completely Randomized Design (CRD) which consist of 4 treatments. The treatments consisted were control, 30% cucumber solution, 60% cucumber solution and 90% cucumber solution. The parameter observed in this research were taste, color, flavor, texture, and accepbility. The result of this research ?showed the usage of cucumber solution as much as 30, 60 and 90% as marinade of goat meat were not significantly different compared with control base on sensory quality namely taste, color, flavor, texture, and acceptbility. The conclusion of this research showed that the usage of cucumber solution didn?t change taste, color, flavor, texture, and accepbility of goat meat.??Keyword: Cucumber, Goat Meat, Marinated, Sensory Quality.?