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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology JURNAL ILMU DAN TEKNOLOGI PETERNAKAN
. Yatno
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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Sifat Kimia dan Nilai Biologis Konsentrat Protein Bungkil Inti Sawit Hasil Ekstraksi Kombinasi Fisik-Kimiawi . Yatno; N Ramli; P Hardjosworo; A Setiyono; T Purwadaria
Media Peternakan Vol. 31 No. 3 (2008): Media Peternakan
Publisher : Faculty of Animal Science, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (141.359 KB)

Abstract

The experiment was conducted to evaluate chemical characteristics and biological value of protein concentrate extracted from palm kernel meal (PKM) using combination of physical and chemical extraction. The best method of extraction in term of total amino acid (TAA), essential amino acid (EAA), essential amino acid index (EAAI), and protein recovery then was used for protein retention evaluation using 20 heads of male quails age 30 days. The animals were randomly assigned to one of three dietary treatments, while the remaining quails were used to measure endogenous protein. The treatments were; R1=diet containing 9% crude protein from the best protein concentrate from PKM, R2=diet containing 9% crude protein from PKM and R3=diet containing 9% crude protein from soybean meal). The results showed that protein of PKM had isoelectric pH in a range of 4.3-4.4. Protein concentrate of PKM produced by grinding using 0.05 N acetic acid followed by soaking 1 N technical-NaOH had the highest protein quality compared with those of the other treatments. TAA, EAA, EAAI amount of precipitate and protein recovery of the protein concentrate were 33.38%, 16.76%, 62.41%, 12.18% and 50.38%, respectively. Protein retention of quails fed R1 was not different compared to that of R3 (69,82 vs 70,57%), while quails received R2 had the lowest protein retention value (61,19%). It is concluded that combination methods of physical and chemical extraction using 0.05 N acetic acid followed by soaking with 1 N technical NaOH (E3) was the best method in producing high quality of protein concentrate, and the product had similar protein retention value as that of soybean meal. Key words: chemical characteristics, biological value, protein concentrate, palm kernel meal, extraction
The Effect of Steaming and Length of Storage on Physical Characteristics of Turtle Dove Feed . Yatno; S. Purwanti
Jurnal Ilmu dan Teknologi Peternakan Vol. 1 No. 1 (2010)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (56.843 KB) | DOI: 10.20956/jitp.v1i1.660

Abstract

The purpose of research was to investigate the influence of steamed preconditioning the pellet on water content, water activity (Aw), physical appearance and pellet fineness. The experiment was carried out in 2 x 3 factorial arrangement according to completely randomized design with 3 replications for each treatment combination. The factor A is the pellet-making process (steam/MBS and non steam/MBNS), while factor B is the length of storage (0, 2 and 4 weeks). The parameters observed were water content, water activity, physical appearance and pellet fineness. Data were  analyzed by  STASTS program version  2.6  and followed by Multiple Range Test if the treatments were significant. The results showed that  treatment with MBS or MBNS and the length of storage did not affect physical appearance (colour, smell and taste) of the pellet. MBS treatment significantly reduced water contents of pellet compared with MBNS treatment (12.04 vs 11.45%) and significantly increased water activity (0.75 vs 0.80). The length of storage (0, 2 and 4 weeks) increased water content of pellet, i.e. 10.84, 12.02 and 12.47%, respectively. In conclusion, steamed preconditioning treatment (MBS) reduced water content and increased water activity of pellet, while  the length of storage significantly increased water content and water activity but reduced pellet fineness.
Co-Authors A Setiyono N Ramli P Hardjosworo Sri Purwanti T Purwadaria