Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) oleh Jamur Trichoderma Viride Terhadap Warna, Tekstur, dan Serat Kasar
FERMENTASI BIJI KECIPIR (Psophocarpus tetragonolobus) OLEH JAMUR TRICHODERMA VIRIDE TERHADAP WARNA, TEKSTUR, DAN SERAT KASAR
DOI:
https://doi.org/10.30862/jipvet.v9i1.2Keywords:
winged seed fermentation., color, texture and coarse fiberAbstract
The fermentation process is an activity of microorganisms that make products with characteristics of texture, flavor, aroma and changes in nutrient quality that better than the original raw material. It is also protein process of developing of protein from the material. This study uses a Completely Randomized Design with four treatments. P0 = Unfermented winged seeds, P1 = Winged seeds + 0,1% Trichoderma viride mushroom (Tv), P2 = Winged seeds + 0,2% Trichoderma viride mushroom (Tv), P3 = Winged seeds + 0,3% Trichoderma viride mushroom (Tv). The material used was crushed winged seeds as substrates that mixed to be homogenized. One hundred gr of each sample from every treatment was weighed, put into a perforated plastic bag (to create anaerobic atmosphere) with 2 cm thick. Subsequently, samples were incubated in fermented room at 30oC for 7 days. Each treatment was repeated 3 times. Variables observed in color, texture and coarse fiber. This study indicated that the winged fermented beans with Trichoderma viride mushroom had no effect on color, effected crude fiber and texture.
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Anggorodi, R. 1979. Ilmu Makanan Ternak Umum. PT. Gramedia, Jakarta.
Arif, R. 2001. Pengaruh Penggunaan Jerami pada Amoniasi terhadap Daya Cerna NDF, ADF, dan ADS Dalam Ransum Domba Lokal. Jurnal Agroland volume 8 (2) : 208 – 215.
Arora, S. P. 1989. Pencernaan Mikroba Pada Ruminansia. Gadjah Mada University Press, Yogyakarta.
Church, D. C. 1974. Digestive Physiology and Nutrition of Ruminant.Volume 2. O&B Books. United Kingdom.
Cowling, E.B. and Kirk, T.K. 1976. Properties of Cellulose and Lignocellulosic Materails as Substrate for Enzymic Conversion Processes. In Enzymic Coversion of Cellulosic Materials : Technology and Applications. Edited by E. L. Gaden Jr., M.H. Mandels, E.T. reese and L. A. Spano. John Willey and Sons. Inc. New York
Ensminger, M. E. And C. G. Olentine. 1980. Feeds and Nutrition. The Ensminger Publising Company, USA.
Fardiaz, S., 1993. Analisis Mikrobiologi Pangan. P.T. Raja Grafindo Persada, Jakarta.
Gianfreda, L. dan Rao, M.A. (2004). Potential of extra cellular enzymes in remediation of polluted soils: A Review.Enzyme and Microbial Technology 35: 339Â354.
Haris, L. E. 1970. Nutrition Research Technique for Domestic and Wild Animal. Animal Science Department Utah State University.
Hetland, H., Choct, M. dan Svihus, B. (2004). Role of inÂsoluble nonÂstarch polysaccharides in poultry nutrition. World’s Poultry Science Journal 60: 415Â422.
Li, W.F., Sun, J.Y. dan Xu, Z.R. (2004). Effects of NSP degrading enzyme on in vitro digestion of barley. Asian Australia Journal of Animal Science17:122Â126.
Mahesti, G, 2009. Pemanfaatan Protein pada Domba Lokal Jantan dengan Bobot Badan dan Aras Pemberian Pakan yang Berbeda. Program Studi Magister Ilmu Ternak Program Pasca Sarjana Fakultas Peternakan Universitas Diponegoro, Semarang.
Mulyono, A.M.W., Cahyanto, M.N., Sardjono, Zuprizal, danBachruddin, Z. 2007. Mutasi Trichoderma sp. untukmeningkatkan sekresi selulase. Media Kedokteran Hewan 22: 68Â73.
Rose. A.H. 1987. Microbial Enzyme and Bioconversions. Academic Press. London.
Rosningsih, S., 2000. Pengaruh Lama Fermentasi dengan EM4 terhadap Kandungan Nutrien Ekskreta Layer. Buletin Pertanian dan Peternakan. Fakultas Pertanian Universitas Wangsa Manggala. Yogyakarta.1 (2) : 62Â69
Parakkasi, A. 1999.Ilmu Nutrisi dan Makanan Ternak Ruminansia. Jakarta Universitas Indonesia Press.
Sophian, Y, 2012. Aktivitas Enzim. Departemen Ilmu Produksi dan Teknologi Peternakan, Institut Pertanian Bogor.
Suparjo. 2000. Analisis Secara Kimiawi. Fakultas Peternakan, Jambi.
Sutardi. 1980. Landasan Ilmu Nutrisi. Departemen Ilmu Nutrisi dan Makanan Ternak. Fakultas Peternakan IPB. Bogor.
Sutardi, T., N. A. Sigit, dan T. Toharmat. 1983. Standarisasi Mutu Protein Bahan Makanan Ruminansia berdasarkan Parameter Metabolismenya oleh Mikroba Rumen. Laporan Penelitian. Fakultas Peternakan. Institut Pertanian Bogor. Bogor.
Tarmidi, A.R. 2004. Pengaruh Pemberian Ransum Yang mengandung Ampas Tebu Hasil Biokonversi oleh Jamur Tiram Putih (Pleuretus ostreorus) terhadap performans Domba Priangan. Jurnal Penelitian Ilmu Peternakan. Fakultas Pertanian Universitas Padjajaran. Bandung
Tillman, A. D., H. Hartadi, S. Reksohadiprodjo. 1998. Ilmu Makanan Ternak Dasar. Gadjah Mada University Press.Yogyakarta.
Van Soest P. J. 1976. New Chemical Methods for Analysis of Forages for The Purpose of Predicting Nutritive Value. Pref IX International Grassland Cong
Witono, J. A. 2008. Produksi Furfural Dan Turunannya Alternatif Peningkatan Nilai Tambah Ampas Tebu Indonesia. http://www.chemÂis try.org/artikel_kimia/teknologi_tepat_guna/produksi_furfural_dan_turunannya_alternatif_peningkatan_nilai_tambah_ampas_tebu_indonesia/. Diakses tanggal 6 Maret 2016
Yitnosumarto, S. 1993. Perancangan Percobaan Analisis dan Interprestasinya. Gramedia Pustaka Utama, Yogyakarta
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Published
2019-05-16
How to Cite
Purwati, C. S., & Windyasmara, L. (2019). Fermentasi Biji Kecipir (Psophocarpus tetragonolobus) oleh Jamur Trichoderma Viride Terhadap Warna, Tekstur, dan Serat Kasar: FERMENTASI BIJI KECIPIR (Psophocarpus tetragonolobus) OLEH JAMUR TRICHODERMA VIRIDE TERHADAP WARNA, TEKSTUR, DAN SERAT KASAR. Jurnal Ilmu Peternakan Dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science), 9(1), 1–5. https://doi.org/10.30862/jipvet.v9i1.2
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