{"title":"香蕉皮发酵的长期影响是用小脑酸化来干扰VFA、N-NH3和体外pH的浓度","authors":"Savarina Amsikan, G. Maranatha, Mariana Nenobais","doi":"10.57089/jplk.v4i4.1008","DOIUrl":null,"url":null,"abstract":" This study aims to determine the effect of banana skin fermentation time using yeast Saccharomyces cerevisiae on concentration of VFA, N-NH3 and pH of rumen fluid in vitro. The method used in this study is an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments are P0 = banana skin flour without fermentation; P1 = Banana skin flour fermented for 7 days; P2 = Banana skin flour is fermented for 14 days; P3 = Banana skin flour fermented for 21 days. From the research conducted, the average value of VFA (mM) P0 = 87.98 ± 0.73; P1 = 130.96 ± 1.04; P2 = 131.74 ± 1.04; P3 = 133.03 ± 0.98; average NH3 (mM) P0 = 5.94 ± 0.67; P1 = 11.51 ± 0.56; P2 = 11.81 ± 1.33; P3 = 12.50 ± 1.20 while the average pH concentration P0 = 6.77 ± 0.06; P1 = 6.97 ± 0.06; P2 = 6.87 ± 0.15; P3 = 6.97 ± 0.06. Variance analysis (ANOVA) results showed that the treatment had a very significant effect (P <0.01) on VFA and N-NH3 concentration, and no significant effect (P> 0.05) on pH levels. The conclusion of this research is the fermentation of banana skin using yeast Saccharomycess cerevisiae with different length of time tends to increase the concentration of VFA and N-NH3. While the pH concentration increases during the fermentation period of 7 days and 21 days. Keywords: Banana skin, Long Fermentation, Saccharomycess cerevisiae, VFA, and N-NH3. \nPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi tepung kulit pisang menggunakan khamir Saccharomyces cerevisiae terhadap konsentrasi VFA, N-NH3 dan pH cairan rumen secara in vitro. Metode yang digunakan dalam penelitian ini adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan tersebut adalah P0 = Tepung kulit pisang tanpa fermentasi; P1 = Tepung kulit pisang difermentasi selama 7 hari; P2 = Tepung kulit pisang difermentasi selama 14 hari; P3 = Tepung kulit pisang difermentasi selama 21 hari. Data yang diperoleh dianalisis menggunakan Analisis Of Variance (ANOVA). Hasil penelitian menunjukkan bahwa terjadi peningkatan rataan konsentrasi VFA (mM) P0 = 87,98±0,73; P1 = 130,96±1,04; P2 = 131,74±1,04; P3 = 133,03±0,98; rataan konsentrasi N-NH3 (mM) P0 = 5,94±0,67; P1 = 11,51±0,56; P2 = 11,81±1,33; P3 = 12,50±1,20 sedangkan rataan konsentrasi pH P0 = 6,77±0,06; P1 = 6,97±0,06; P2 = 6,87±0,15; P3 = 6,97±0,06. Hasil analisis Ragam (ANOVA) menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap konsentrasi VFA dan N-NH3, dan berpengaruh tidak nyata (P>0,05) terhadap konsentrasi pH. Kesimpulan dari penelitian ini, fermentasi tepung kulit pisang menggunakan khamir Saccharomycess cerevisiae dengan lama waktu yang berbeda cenderung meningkatkan konsentrasi VFA dan N-NH3. Sedangkan konsentrasi pH meningkat tapi masih dalam kisaran pH normal pada lama waktu fermentasi 7 hari dan 21 hari. \nKata Kunci : Kulit pisang, Lama Fermentasi, Saccharomycess cerevisiae, VFA dan N- NH3.","PeriodicalId":251106,"journal":{"name":"Jurnal Peternakan Lahan Kering","volume":"84 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pengaruh Lama Fermentasi Tepung Kulit Pisang Menggunakan Saccharomyces Cerevisiae terhadap Konsentrasi VFA, N-NH3 dan pH In vitro\",\"authors\":\"Savarina Amsikan, G. Maranatha, Mariana Nenobais\",\"doi\":\"10.57089/jplk.v4i4.1008\",\"DOIUrl\":null,\"url\":null,\"abstract\":\" This study aims to determine the effect of banana skin fermentation time using yeast Saccharomyces cerevisiae on concentration of VFA, N-NH3 and pH of rumen fluid in vitro. The method used in this study is an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments are P0 = banana skin flour without fermentation; P1 = Banana skin flour fermented for 7 days; P2 = Banana skin flour is fermented for 14 days; P3 = Banana skin flour fermented for 21 days. From the research conducted, the average value of VFA (mM) P0 = 87.98 ± 0.73; P1 = 130.96 ± 1.04; P2 = 131.74 ± 1.04; P3 = 133.03 ± 0.98; average NH3 (mM) P0 = 5.94 ± 0.67; P1 = 11.51 ± 0.56; P2 = 11.81 ± 1.33; P3 = 12.50 ± 1.20 while the average pH concentration P0 = 6.77 ± 0.06; P1 = 6.97 ± 0.06; P2 = 6.87 ± 0.15; P3 = 6.97 ± 0.06. Variance analysis (ANOVA) results showed that the treatment had a very significant effect (P <0.01) on VFA and N-NH3 concentration, and no significant effect (P> 0.05) on pH levels. The conclusion of this research is the fermentation of banana skin using yeast Saccharomycess cerevisiae with different length of time tends to increase the concentration of VFA and N-NH3. While the pH concentration increases during the fermentation period of 7 days and 21 days. Keywords: Banana skin, Long Fermentation, Saccharomycess cerevisiae, VFA, and N-NH3. \\nPenelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi tepung kulit pisang menggunakan khamir Saccharomyces cerevisiae terhadap konsentrasi VFA, N-NH3 dan pH cairan rumen secara in vitro. Metode yang digunakan dalam penelitian ini adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan tersebut adalah P0 = Tepung kulit pisang tanpa fermentasi; P1 = Tepung kulit pisang difermentasi selama 7 hari; P2 = Tepung kulit pisang difermentasi selama 14 hari; P3 = Tepung kulit pisang difermentasi selama 21 hari. Data yang diperoleh dianalisis menggunakan Analisis Of Variance (ANOVA). Hasil penelitian menunjukkan bahwa terjadi peningkatan rataan konsentrasi VFA (mM) P0 = 87,98±0,73; P1 = 130,96±1,04; P2 = 131,74±1,04; P3 = 133,03±0,98; rataan konsentrasi N-NH3 (mM) P0 = 5,94±0,67; P1 = 11,51±0,56; P2 = 11,81±1,33; P3 = 12,50±1,20 sedangkan rataan konsentrasi pH P0 = 6,77±0,06; P1 = 6,97±0,06; P2 = 6,87±0,15; P3 = 6,97±0,06. Hasil analisis Ragam (ANOVA) menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap konsentrasi VFA dan N-NH3, dan berpengaruh tidak nyata (P>0,05) terhadap konsentrasi pH. Kesimpulan dari penelitian ini, fermentasi tepung kulit pisang menggunakan khamir Saccharomycess cerevisiae dengan lama waktu yang berbeda cenderung meningkatkan konsentrasi VFA dan N-NH3. Sedangkan konsentrasi pH meningkat tapi masih dalam kisaran pH normal pada lama waktu fermentasi 7 hari dan 21 hari. \\nKata Kunci : Kulit pisang, Lama Fermentasi, Saccharomycess cerevisiae, VFA dan N- NH3.\",\"PeriodicalId\":251106,\"journal\":{\"name\":\"Jurnal Peternakan Lahan Kering\",\"volume\":\"84 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Peternakan Lahan Kering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.57089/jplk.v4i4.1008\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Peternakan Lahan Kering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.57089/jplk.v4i4.1008","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
本研究旨在研究酵母发酵香蕉皮时间对体外瘤胃液VFA、N-NH3浓度和pH的影响。本研究采用完全随机设计(CRD)的实验方法，4个处理，3个重复。处理P0 =未经发酵的香蕉皮粉;P1 =发酵7天的香蕉皮粉;P2 =香蕉皮面粉发酵14天;P3 =发酵21天的香蕉皮粉。从研究结果来看，VFA (mM)均值P0 = 87.98±0.73;P1 = 130.96±1.04;P2 = 131.74±1.04;P3 = 133.03±0.98;平均NH3 (mM) P0 = 5.94±0.67;P1 = 11.51±0.56;P2 = 11.81±1.33;P3 = 12.50±1.20，平均pH浓度P0 = 6.77±0.06;P1 = 6.97±0.06;P2 = 6.87±0.15;P3 = 6.97±0.06。方差分析(ANOVA)结果显示，处理对pH水平有极显著影响(p0.05)。本研究的结论是，不同发酵时间的酵母发酵香蕉皮有增加VFA和N-NH3浓度的趋势。发酵7 d和21 d pH浓度逐渐升高。关键词:香蕉皮，长发酵，酿酒酵母，VFA, N-NH3酿酒酵母VFA、N-NH3和pH对瘤胃组织的影响。测定方法，测定方法，测定方法，测定方法，测定方法，测定方法，测定方法，测定方法，测定方法，测定方法，测定方法。Perlakuan tersebut adalah P0 = Tepung kulit pisang tanpa fermentasi;P1 = Tepung kulit pisang差异= selama 7 hari;P2 = Tepung kulit pisang的差异，如selama 14 hari;P3 = Tepung kulit pisang差异，如selama 21 hari。数据采用方差分析(ANOVA)。Hasil penelitian menunjukkan bahwa terjadi peningkatan rataan konsentrasi VFA (mM) P0 = 87,98±0.73;P1 = 130,96±1,04;P2 = 131,74±1,04;P3 = 133,03±0,98;rataan konsentrasi N-NH3 (mM) P0 = 5,94±0,67;P1 = 11,51±0,56;P2 = 11,81±1,33;P3 = 12,50±1,20 sedangkan rataan konsentrasi pH P0 = 6,77±0,06;P1 = 6,97±0,06;P2 = 6,87±0,15;P3 = 6,97±0,06。Hasil分析Ragam(方差分析)menunjukkan bahwa perlakuan berpengaruh sangat nyata (P0,05) terhadap konsentrasi pH. kespulpan dari penelitian ini, fermentasi tepung kulit pisang menggunakan khamir saccharomyess cerevisiae dengan lama waktu yang berbeda cenderung meningkatkan konsentrasi VFA dan N-NH3。Sedangkan konsentrasi pH meningkat tapi masih dalam kisaran pH normal pada lama waktu fermentasi 7 hari dan 21 hari。Kata Kunci: Kulit pisang, Lama Fermentasi，酿酒酵母，VFA和N- NH3。
Pengaruh Lama Fermentasi Tepung Kulit Pisang Menggunakan Saccharomyces Cerevisiae terhadap Konsentrasi VFA, N-NH3 dan pH In vitro
This study aims to determine the effect of banana skin fermentation time using yeast Saccharomyces cerevisiae on concentration of VFA, N-NH3 and pH of rumen fluid in vitro. The method used in this study is an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments are P0 = banana skin flour without fermentation; P1 = Banana skin flour fermented for 7 days; P2 = Banana skin flour is fermented for 14 days; P3 = Banana skin flour fermented for 21 days. From the research conducted, the average value of VFA (mM) P0 = 87.98 ± 0.73; P1 = 130.96 ± 1.04; P2 = 131.74 ± 1.04; P3 = 133.03 ± 0.98; average NH3 (mM) P0 = 5.94 ± 0.67; P1 = 11.51 ± 0.56; P2 = 11.81 ± 1.33; P3 = 12.50 ± 1.20 while the average pH concentration P0 = 6.77 ± 0.06; P1 = 6.97 ± 0.06; P2 = 6.87 ± 0.15; P3 = 6.97 ± 0.06. Variance analysis (ANOVA) results showed that the treatment had a very significant effect (P <0.01) on VFA and N-NH3 concentration, and no significant effect (P> 0.05) on pH levels. The conclusion of this research is the fermentation of banana skin using yeast Saccharomycess cerevisiae with different length of time tends to increase the concentration of VFA and N-NH3. While the pH concentration increases during the fermentation period of 7 days and 21 days. Keywords: Banana skin, Long Fermentation, Saccharomycess cerevisiae, VFA, and N-NH3.
Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi tepung kulit pisang menggunakan khamir Saccharomyces cerevisiae terhadap konsentrasi VFA, N-NH3 dan pH cairan rumen secara in vitro. Metode yang digunakan dalam penelitian ini adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuan tersebut adalah P0 = Tepung kulit pisang tanpa fermentasi; P1 = Tepung kulit pisang difermentasi selama 7 hari; P2 = Tepung kulit pisang difermentasi selama 14 hari; P3 = Tepung kulit pisang difermentasi selama 21 hari. Data yang diperoleh dianalisis menggunakan Analisis Of Variance (ANOVA). Hasil penelitian menunjukkan bahwa terjadi peningkatan rataan konsentrasi VFA (mM) P0 = 87,98±0,73; P1 = 130,96±1,04; P2 = 131,74±1,04; P3 = 133,03±0,98; rataan konsentrasi N-NH3 (mM) P0 = 5,94±0,67; P1 = 11,51±0,56; P2 = 11,81±1,33; P3 = 12,50±1,20 sedangkan rataan konsentrasi pH P0 = 6,77±0,06; P1 = 6,97±0,06; P2 = 6,87±0,15; P3 = 6,97±0,06. Hasil analisis Ragam (ANOVA) menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap konsentrasi VFA dan N-NH3, dan berpengaruh tidak nyata (P>0,05) terhadap konsentrasi pH. Kesimpulan dari penelitian ini, fermentasi tepung kulit pisang menggunakan khamir Saccharomycess cerevisiae dengan lama waktu yang berbeda cenderung meningkatkan konsentrasi VFA dan N-NH3. Sedangkan konsentrasi pH meningkat tapi masih dalam kisaran pH normal pada lama waktu fermentasi 7 hari dan 21 hari.
Kata Kunci : Kulit pisang, Lama Fermentasi, Saccharomycess cerevisiae, VFA dan N- NH3.
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