INOVASI PENGAWETAN BERBENTUK WAFER DARI CAMPURAN TURIANG PADI DAN LEGUM GAMAL SEBAGAI PAKAN RUMINANSIA

The a study aimed to examine the potential of turiang rice and gamal wafers as a source of ruminant feed in the form of wafers. This research was carried out from May 2020 to September 2020. The location of this research was carried out in Experimental Land, Faculty of Agriculture, and Laboratory of Forage Crops, Faculty of Animal Husbandry, Universitas Padjadjaran. This study examines the effect of the balance of turiang rice with gamal on the physical quality of turiang wafers with RAL, namely the level (P1 = 0% Gamal: 100% turiang rice, P2 = 5% Gamal: 95% turiang rice, P3 = 10% Gamal: 90% turiang and P4 = 15% Field grass: 85% turiang). Turiang rice and Gamal legumes are dried in the sun for 2-3 days. After that, the dried rice Turiang was chopped using a manual machine with a size ranging from 2-3 cm. Then, chopped turiang rice and Gamal are milled. The two feed ingredients are mixed with other ingredients such as water, rice bran. After mixing well, the printing was carried out with a size of 13.5 x 13.5 x 3.5 cm using a mould and then dried with the help of an oven and sunlight. Then the turiang wafers were removed and cooled, then a part of the turiang wafers was tested for physical properties. The experimental results showed that the balance of 15% Gamal and 85% turiang gave a good physical assessment of turiang wafers (moisture content). In the parameters of absorption, density and specific gravity of the four treatments gave almost the same value (P> 0.05).