R. Christi, Ana Rochana
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引用次数: 0

摘要

牛奶的生理和化学特征的抽象性受到遗传、年龄、民族、管理和饲料等外部因素的影响。这项研究是在Padjadjaran大学畜牧养殖场和万隆上边盛开的希望农场小组进行的。研究的目的是确定牛奶的化学特性,即pH值、水能、干燥物质和物质性质,这些成分与发酵的零点和沸点集中在乙笑声山羊的口粮中。所使用的材料集中在含有高纤维和脂肪含量的农业废物、盐酸脑浆、EM 4和20只山羊的乙酸混合期为2和3。实验使用的统计方法是随机设计样本提取组,采用三种治疗方法:R1 =普通草料+100%集中,R2 =普通草料+50%集中发酵,R3=草+100%集中发酵。研究结果表明,在口粮中,将发酵的分泌物加在一起,会对pH值、水份、干料和牛奶冰点产生明显的差异(P> 0.05)。这项研究得出的结论是,自由放牧和集中发酵产生100%的pH值为6.83,含水率为88.46%,干成分为11.54%,零点为- 0.5740c,沸点为100.20c。关键词:牛奶成分、杂交山羊、浓缩发酵牛奶的化学特性受到包括基因、时代、国家、管理和营养在内的几个内部和外部因素的严重影响。这项研究是由位于万隆边缘边缘的动物Husbandry实验室进行的。研究可以确定像这样的pH值、水质、干性、裂变点和沸腾点,这些点在ettawa十字品种rations中被发酵的集中。所使用的材料以高纤维、脂肪、焦糖脑浆、4和20乙基交叉育种带为中心。统计方法用3种方法进行试验,namely R1以3种方法进行实验,namely R1 =现场耕作+ 100%普通奉献,R2 =现场奉献+ 50%纯度奉献,R3 =现场耕作+骄傲。结果表明,在不断再生的土地上不断繁殖的土壤土壤和有效差异(P> > 0.05)对pH、湿度、干质和牛奶的释放产生了有效差异。这项研究的结果是表面草的证明和100%发酵集中产生的pH值为6.83、88.46%含盐量,11.54%干燥物质,- 0.5740c冷点,100,120c沸腾点。重点词:牛奶的配方,乙肝交叉酿造山羊,发酵集中
本文章由计算机程序翻译,如有差异,请以英文原文为准。
KARAKTERISTIK FISIK DAN KIMIA SUSU KAMBING PERAH PERANAKAN ETTAWA YANG DIBERI KONSENTRAT FERMENTASI (Physical and Chemical Characteristics of Ettawa Cross Breed Goat Milk Which Was Given Fermented Concentrate)
Abstrak Karakteristik fisik dan kimia susu sangat dipengaruhi oleh beberapa faktor internal maupun eksternal diantaranya genetik, umur, bangsa, manajemen, dan pakan. Penelitian ini dilaksanakan di Laboratorium Produksi Ternak Perah Fakultas Peternakan Universitas Padjadjaran dan Kelompok Tani Mekar Harapan, Ujung Berung, Bandung. Penelitian bertujuan untuk mengetahui kualitas kimia susu yaitu pH, kadar air, bahan kering dan sifat fisik titik beku dan titik didih yang diberi konsentrat fermentasi dalam ransum kambing peranakan ettawa. Materi yang digunakan adalah konsentrat dengan bahan limbah hasil pertanian yang mempunyai kandungan serat dan lemak tinggi, Saccaromyces cereviseae, EM 4 dan 20 ekor kambing peranakan ettawa dengan berbagai periode laktasi 2 dan 3. Metode statistik yang digunakan eksperimental yaitu rancangan acak kelompok penarikan anak contoh (subsampling) dengan 3 perlakuan yaitu R1 = Rumput lapang+100% konsentrat biasa, R2 = Rumput lapang+50% konsentrat biasa +50% konsentrat fermentasi, dan R3= Rumput lapang+100% konsentrat fermentasi. Hasil penelitian menunjukkan bahwa pemberian rumput lapang yang ditambah konsentrat fermentasi dalam ransum menghasilkan perbedaan yang tidak nyata (P>0,05) terhadap pH, kadar air, bahan kering, dan titik beku susu. Kesimpulan dalam penelitian ini bahwa pemberian rumput lapang dan konsentrat fermentasi 100% menghasilkan nilai pH 6,83, kadar air 88,46%, bahan kering 11,54%, titik beku -0,5740C, dan titik didih 100,120C. Kata kunci : komposisi susu, kambing peranakan ettawa, konsentrat fermentasi Abstract The chemical characteristics of milk are strongly influenced by several internal and external factors including genetic, age, nation, management, and feed. This research was conducted at the Laboratory of Dairy Livestock Production, Faculty of Animal Husbandry, Padjadjaran University and Mekar Harapan Farmers Group, Ujung Berung, Bandung. The study aimed to determine the chemical quality of milk such as pH, water content, dry matter, freezing point and boiling point which were given fermented concentrates in ettawa cross breed goat rations. The material used was concentrates with agricultural waste materials which have high fiber and fat content, Saccaromyces cereviseae, EM 4 and 20 ettawa cross breed goats with various lactation periods 2 and 3. The statistical methods used were experimental randomized block design (subsampling) with 3 treatments, namely R1 = field grass + 100% ordinary concentrate, R2 = field grass + 50% ordinary concentrate + 50% fermented concentrate, and R3 = field grass + 100% fermented concentrate. The results showed that administration of field grass plus concentrated fermentation in the ration resulted in no significant difference (P> 0.05) to pH, moisture content, dry matter, and freezing of milk. The conclusion in this study was that the provision of field grass and 100% fermented concentrate produced a pH value of 6.83, 88.46% moisture content, 11.54% dry matter, -0.5740C freezing point, and 100.120C boiling point. Keywords : compositon of milk, ettawa cross breed goat, fermented concentrate
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