Kualitas Fisik Biskuit Ransum Pakan Ternak Kambing Berbahan Perekat Sari Serat Buah Koli (Borassus Flabellifer)

Fatahul Jannah; Lily Joris; Shirley Fredriksz

Fatahul Jannah Program Studi Peternakan, Fakultas Pertanian, Universitas Pattimura, Jl.. Ir. M. Putuhena, Kampus Poka Ambon 97233, Indonesia
Lily Joris Jurusan Peternakan, Fakultas Pertanian, Universitas Pattimura, Jl.. Ir. M. Putuhena, Kampus Poka Ambon 97233, Indonesia
Shirley Fredriksz Jurusan Peternakan, Fakultas Pertanian, Universitas Pattimura, Jl.. Ir. M. Putuhena, Kampus Poka Ambon 97233, Indonesia

Keywords: Biscuits, Physical quality evaluation, Koli fiber juice

Abstract

This study aims to obtain a ration feed biscuit product to meet the nutritional needs of goats and to obtain a formula and ration feed biscuit product made from koli fiber juice adhesive with different percentages. This research was conducted at the Feed Technology and Engineering Laboratory, Department of Animal Husbandry, Faculty of Agriculture, Pattimura University, Ambon. Data analysis used Completely Randomized Design (CRD) with 4 treatments and 4 replicates, The treatments in this study were as follows; P0 = no added chole fiber juice adhesive material, P1 = addition of 2.5% chole fiber juice adhesive material, P2 = addition of 5% chole fiber juice adhesive material, P3 = addition of 7.5% chole fiber juice adhesive material. The changes observed were specific gravity, color, density, thickness and water absorption. The results showed that the treatment had a significant effect (P<0.05) on density but no significant effect (P>0.05) on specific gravity, color, thickness and water absorption. The conclusion of this study is that feed biscuits with the use of 5% koli fiber juice adhesive material show the best results with average values where the results are brown color, specific gravity 0.18, density 0.00019, thickness 30.36 and water absorption 3.48.

Downloads

Download data is not yet available.

References

Akbar, A., Efi Rokana, & Agus Zaeni.(2023) Uji Sifat Fisik dan Organoleptik Biskuit Pakan Kelinci Berbasis Limbah Organik dengan Perekat yang Berbeda. Jurnal Agripet, 23(2), 121-128.

Cherdthong, A., D. Rakwongrit, C. Wachirapakorn, T. Haitook, S. Khantharin, G. Tangmutthapattharakun, & Sasing, T. (2015). Effect of leucaena silage and napier pakchong 1 silage supplementation on feed intake, rumen ecology and growth performance in Thai native cattle. Khon Kaen Agriculture Journal, 43(1), 484--490.

Daryatmo, J., & Sugiyanti. (2021). Kualitas Fisik Biskuit Pakan yang Berbeda Bahan Penyusunya. Jurnal Risett Agribisnis dan Peternakan, 6(1), 1-6.

Fredriksz, S., & .Joris, L. (2020). Kecernaan invitro biscuit ransum komplit berbahan perekat empeur sagu (metroxylon sagu). Jurnal Hutan Pulau-Pulau Kecil, 4(1), 91-101.

Miftahun, Liman, & Fathul, F. (2015). Pengaruh Masa Simpan Terhadap Kualitas Dan Kadar Air Pada Wafer Limbah Pertanian Berbasis Wortel. Jurnal Ilmiah Peternakan Terpadu, 3(2), 48-54.

Ratusehaka, S., Manakane, S. E., & Riry, R. B. (2024). Strategi Pemanfaatan Pohon Lontar (Borassus Flebellifer) Sebagai Bahan Baku Gula Merah Dalam Meningkatkan Ekonomi Keluarga Desa Oirata Timur Kecamatan Kisar Selatan. GEOFORUM Jurnal Geografi dan Pendidikan Geografi, 37-48.

Retnani, Y., Herawati, L., Widiarti, W., & Indahwati, E. (2012). Uji Sifat Fisik dan Palatabilitas Biskuit Limbah Tanaman Jagung sebagai Substitusi Sumber Serat untuk Domba. Buletin Peternakan, 33(3), 162.

Retnani, Y, I. Wijayanti, & Kumalasari,N. R. (2009). Produksi Biskuit Limbah Tanaman Jagung Sebagai Pakan Komersial Ternak Ruminansia. Laporan Hasil Penelitian. Bogor: IPB.Bogor.

Ridwandi, Imsya, A., Sandi, S., & Putra, A. S. S. (2017). Evaluasi Kualitas Fisik Biskuit Berbahan Dasar Rumput Kumpai Minyak dengan Level Legum Rawa (Neptunia Oleracea Lour) yang Berbeda. Jurnal Peternakan Sriwijaya, 6(1), 1-6.

Rokhana, E., Akbar, M., & WK, D. A. (2022). Pengaruh Lama Waktu Pemanasan Terhadap Kualitas Organoleptik Dan Fisik Biskuit Biosuplemen “Moringa” Kelinci (BBCi). BUANA SAINS, 22(3), 137-150.

Ruata, K. N., Sumual, M. F., & Kandou, J. E. A. (2017). Karakteristik Sensoris Biskuit Yang Terbuat Dari Beberapa Jenis Tepung Komposit. COCOS, 1(8), 1–16.

Sari, M. (2016). Pemanfaatan Limbah Jagung Untuk Pembuatan Biscuit Pakan Hijauan Di Kecamatan Lima Kaum Batusangkar. Journal of Saintek, 8(2),166-172.

Triyulianti, E., Suryahadi, & Rakhma. (2003). Pengaruh penggunaan molasses dan tepung gaplek sebagai bahan perekat terhadap sifat fisik wafer ransum komplit. Media Peternakan, 26(2), 35-409.

Wati, N., Muthalib, R. A., & Dianita, R. (2020). Kualitas fisik biskuit konsentrat mengandung indigofera perekat berbeda. Pastura, 9(2), 82-89.

Kualitas Fisik Biskuit Ransum Pakan Ternak Kambing Berbahan Perekat Sari Serat Buah Koli (Borassus Flabellifer)

Physical Quality of Goat Animal Feed Ration Biscuits Made from Koli Fiber Sari Adhesive (Borassus Flabellifer)

Abstract

Downloads

References