Update Artikelilmiah: 11961

MEGA YULIA RAIS

NIM

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji interaksi penambahan sumber N asal tepung ikan dan Dicalsium Phosphat, degan fermentasi yang berbeda pada protein konsentrat bungkil biji jarak ditinjau dari kadar lemak kasar dan gross energi. Materi yang digunakan dalam penelitian ini adalah biakan Lactobacillus acidophilus. 2 kg bungkil biji jarak, Media MRS Broth, dicalsium phospat (DCP), susu sapi segar sebagai media perbanyakan inokulum bakteri asam laktat, molasses, 1kg konsentrat protein bungkil biji jarak, tepung ikan, tepung bungkil kedelai, HCl 0,1 M, NaOH 0,1M, Bufer asetat 1 M (pH 4 dan 7), etanol 95%, larutan Sodium Dodecyl Sulfate (SDS) dengan konsentrasi 0,173 g/liter, pH meter, inkubator dan seperangkat alat analisis nutrient.Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL), pola faktorial, percobaan dilakukan dengan 4 perlakuan dan 3 ulangan, dengan faktor pertama adalah jenis Suplementasi (F) yang terdiri :F1 : konsentrat protein bungkil biji jarak fermentasi + 2,5 % bungkil kedelai, F2 : konsentrat protein bungkil biji jarak fermentasi + 2,5 % tepung ikan, F3 : F1 + 0,45 % Dicalsium Phosphat, F4 : F2 + 0,45% Dicalsium Phospat, Faktor kedua adalah lama waktu fermentasi (t) yang terdiri atas: T1: Lama fermentasi 3 hari, T2: Lama fermentasi 5 hari, T3: Lama fermentasi 7 hari. Hasil penelitian menunjukkan bahwa bahwa interaksi penambahan sumber N dan mineral dengan lama fermentasi yang berbeda pada protein konsentrat bungkil biji jarakberpengaruh tidak nyata (P>0,05), tetapi lama waktu fermentasi berpengaruh sangat nyata (P<0,01) terhadap kadar lemak kasar, dan penambahan sumber N dan mineral dengan fermentasi yang berbeda berpengaruh sangat nyata (P<0,01) terhadap gross energi.

Abtrak (Bhs. Inggris)

The aim of this study was to assess the impact of the interaction between addition of N sources of origin of fishmeal and Dicalsium Phosphate, with fermentation time of fermentation protein concentrate J.curcas seed meal from crude fat and gross Energy.The materials of the research were a culture of Lactobacillus acidophilus. 2 kg of jatropha seed meal, Media MRS Broth, dicalsium phosphate (DCP), fresh cow's milk as a propagation medium inoculum of lactic acid bacteria, molasses, protein concentrate 1kg distance seed meal, fish meal, soybean meal flour, 0.1 M HCl, 0.1 M NaOH, 1 M acetate buffers (pH 4 and 7), 95% ethanol, a solution of Sodium Dodecyl Sulfate (SDS) at a concentration of 0.173 g / liter, pH meter, incubator and a set of proximate analysis equipment for in vitro analysis. The research method was experimental by using Completely Randomized Design (CRD) factorial, with 4 treatments and 3 replications, the first factor is the type of supplementation (F) comprising: F1: distance seed meal protein concentrate + 2.5% fermented soybean meal, F2: distance seed meal protein concentrate fermentation + 2.5% fishmeal, F3: F1 + 0.45% Dicalsium Phosphate, F4: F2 + 0.45% Dicalsium phosphate, the second factor is the long fermentation time (t) consisting of: T1: Fermentation time 3 days, T2: Fermentation time 5 day, T3: Long fermentation 7 days. The results showed that that the interaction of the addition of N and mineral sources with different fermentation time on jatropha seed cake protein concentrates are not real effect on crude fat content, while the addition of N and mineral resources do not affect significantly (P> 0.05) on the fat content rough, but long fermentation time was highly significant (P <0.01), and supplement of N sources interaction and mineral with long fermentation at different distances seed meal protein concentrates provide was significant (P<0,05) on gross energy.

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