Analisis Sifat Fisik Dedak Padi sebagai Pakan Ternak dari Beberapa Varietas Padi Lokal di Kabupaten Agam Sumatera Barat (original) (raw)
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Buletin Peternakan Tropis, 2022
Kupang City is a potential market to sell rice bran because it is widely used as feed for pigs and poultry. However, information about the nutritional quality of rice bran circulating in Kupang City is not widely available. The research aims to identify the origin and nutritional quality of rice bran sold in traditional markets in Kupang City. The research's respondents numbered seven people and were determined on the total side. The methods used in the research are quantitative descriptive and literature studies. Research variables include the region of origin and nutritional quality of rice bran. The research data was analyzed through tabulation, displayed in the form of a table, and analyzed descriptively, while rice bran samples from various traditional markets for nutritional quality testing used proximate analysis. The results showed that the rice bran marketed in Kupang City came from the Provinces of East Nusa Tenggara (NTT) and West Nusa Tenggara (NTB). The nutritional quality of rice bran in the form of water content and crude fat is by SNI requirements in quality I, II, and III, ash content is by SNI requirements in quality III, while the content of crude protein and crude fibre is not following the specification standards of SNI requirements, both quality I, II, and III. It was concluded that the low quality of rice bran in the traditional market of Kupang City requires additional fermentation treatment by farmers to increase protein content and digestibility and is optimal for use for the growth of poultry and monogastric livestock.
Kualitas Fisik Dan Kimia Dedak Padi Dengan Level Pemberian Tepung Daun Nangka Belanda Yang Berbeda
2021
The nature of rice bran is easily damaged, it is necessary to seek a way to overcome this problem. The addition of antioxidants is one way of prevention, one of which is by using Dutch jackfruit leaf flour. This study was conducted to determine the physical and chemical quality of rice bran with different levels of Dutch jackfruit leaf powder. The study was conducted using a completely randomized design (CRD) with 4 treatments, where there were 3 replications in each treatment. The treatments that were tried were as follows: DNB0 (Rice bran with 0% Dutch jackfruit leaf flour) ; DNB1 (Rice bran with 0.6% of Dutch jackfruit leaf flour) ; DNB2 (Rice bran by giving 1.2% Dutch jackfruit leaf flour) ; DNB3 (Rice bran with 1.8% Dutch jackfruit leaf powder). Qualitative data such as odor and color of rice bran were discussed descriptively, while quantitative data such as weight, number of lice, and chemical quality of rice bran were analyzed using statistical inference method using Analysis...
Pengaruh Lama Penyimpanan Terhadap Sifat Fisik Dedak Padi
JURNAL ILMIAH PETERNAKAN TERPADU
The study aimed to determine the effect of storage time on the physical characteristics of rice bran. The study was carried out by the experimental method using a randomized block design with 5 treatments and 4 replications. The treatments used were the length of storage, namely 0, 1, 2, 3, and 4 weeks. The variables observed were the physical properties of rice bran which included specific density, bulk density, and compact bulk density and moisture content. The collected data was analysis of variance (ANOVA) and continued with the Duncan’s test. The results showed that the storage time from week 0 to week 4 did not have a significant effect on the specific density, bulk density, and compact bulk density. The treatment of each other had a significant effect (P <0.05) increasing the rice bran moisture content. It was concluded that the length of storage increased the moisture content with the regression equation y = 1.0963X + 8.728 with R2 = 0.7602, r = 0.8719, but did not affect...
Sifat Fisik Wafer Berbahan Dedak Padi Dengan Dan Tanpa Tepung Jagung Pada Kombinasi Yang Berbeda
2020
Beberapa alternatif bahan pakan seperti dedak padi dan tepung jagung dapat dijadikan sebagai alternatif penyedian pakan dalam bentuk wafer. Tujuan penelitian adalah mengetahui sifat fisik wafer berbahan dedak padi dan tepung jagung dengan kombinasi yang berbeda dilihat dari warna, aroma, tekstur, kerapatan, dan daya serap air. Metode yang digunakan dalam Penelitian ini adalah metode eksperimen dengan Rancangan Acak Lengkap (RAL) 4 perlakuan dan 5 ulangan. Perlakuan penelitian sebagai berikut. P0 : Tepung Jagung 95% + 5% Molasses, P1 : Tepung Jagung 50% + Dedak Padi 45% + 5% Molasses, P2 : Tepung Jagung 45% + Dedak Padi 50% + 5% Molasses P3 : Dedak Padi 95% + 5% Molasses Peubah yang diukur dalam penelitian ini adalah tekstur, warna, aroma, kerapatan (g/cm2), dan daya serap air (%). Hasil penelitian ini adalah wafer dengan kombinasi dedak padi dan tepung jagung berpengaruh nyata (P0.05) pada tekstur serta daya serap air. Kesimpulan penelitian ini bahwa perlakuan P2 (tepung jagung 45% ...
Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Universitas Muara Bungo, 2021
Indonesia adalah salah satu negara sebagai produsen beras di awasan Asia Tenggara. Berdasarkan data Badan Pusat Statistik (BPS) menunjukkan bahwa Tahun 2020 produksi padi di Indonesia mengalami kenaikan 0,08 persen dibanding tahun 2019 yakni sebanyak 54,65 juta ton pada tahun 2020. Produksi beras yang tinggi tentu memilki hasil ikutan berupa dedak yang tinggi. dedak padi memilki potensi yang sangat besar khususnya dibidang agro industri.
Determinasi Kualitas Dedak Padi yang Dipasarkan Di Kota Jambi Secara Uji Makroskopik dan Kimiawi
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner)
Penelitian ini bertujuan untuk mengkaji kualitas dedak padi yang dipasarkan di Kota Jambi berdasarkan uji makroskopik (kerapatan tumpukan, kerapatan sekam) dan kandungan kimiawi (kadar air, kadar abu, protein kasar dan serat kasar) serta mengetahui tingkat pencampuran (adulteration) sekam pada dedak padi. Penelitian ini menggunakan rancangan acak lengkap (RAL) tak seimbang terdiri dari 4 perlakuan, Perlakuan tersebut antara lain ; P1 : toko bahan pakan ternak skala besar (> 2000 ton/bulan); P2 : toko bahan pakan ternak skala sedang (1000 – 2000 ton/bulan); P3 : toko bahan pakan ternak skala kecil (<1000 ton/bulan); P4 : dedak murni (huller). Hasil penelitian menunjukkan bahwa nilai kerapatan tumpukan, persentase sekam, protein kasar dan serat kasar berpengaruh nyata (P<0,05) pada toko bahan pakan ternak. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas dedak padi memiliki kualitas kurang baik. Kadar serat kasar pada dedak padi yang tinggi dan kadar protein kasa...
Rancang Bangun Mesin Penggiling Sekam Padi Menjadi Bahan Pakan Ternak (Dedak)
Jurnal Teknik Mesin, 2021
In the development of technology and industry, a lot of tools are made to make it easier to do work. In the farming sector, a lot of tools are needed to facilitate development in the farming sector. One of the tools needed is a machine to make animal feed. One of the ingredients for making animal feed is bran, bran produced from the process of milling rice husks. To produce bran, a tool that can crush rice husks into the form of flour is designed to make animal feed suitable, as well as make the shape of a portable grinding machine. In this design, data collection steps were carried out with literature studies and after that carried out experiments on the manufacture of rice husk grinding machines. In conducting the experiment, the concept of design, design, calculation, manufacture and testing of grinding machines was also carried out. The result of this design is the design of a grinding machine and a grinding machine that can smooth rice husks into flour and portable forms. The s...
Optimasi Sifat Fisik Dan Mekanis Batako Menggunakan Sekam Padi
TAPAK (Teknologi Aplikasi Konstruksi) : Jurnal Program Studi Teknik Sipil, 2021
Tujuan dari penelitian ini adalah untuk mengoptimalkan bahan susun dan proses produksi batu bata sekam padi yang dicetak secara manual tanpa mesin dengan memenuhi standar SNI 03-0349-1989 tentang bata beton atau batako. Penelitian ini menggunakan metode eksperimen yang dimulai dari penyelidikan blok bangunan, pembuatan batu bata dan pengujiannya. Bahan bata susun antara lain semen, pasir, dan sekam padi dicampur dalam berbagai variasi metode, pencetakan dilakukan secara manual tanpa bantuan mesin sesuai SNI 03-0349-1989, pengujian dilakukan terhadap kuat tekan dan bata resapan air dengan semen bahan susun: pasang, sekam padi dengan perbandingan 1:8:5% akan menghasilkan kuat tekan tertinggi pada umur tujuh hari dengan penambahan 1% sekam padi sebesar 82.469 kg/cm2, pada umur dua puluh delapan hari dengan penambahan sekam padi 2% sebesar 78.025 kg/cm2, dan kuat tekan batu bata di pasaran sebesar 23.704 kg/cm2. sedangkan syarat lulus benda uji menurut SNI 03-0349-1989 adalah 25 kg/cm2