Efek pemanasan pada molases yang ditambahkan urea terhadap ketersediaan NH3, volatile fatty acid dan protein total secara in vitro
Abstract: The study aims to
utilizing mollases as reducing sugar to bind ammonia from urea through maillard
reaction in high temperature as a source of Non-protein nitrogen (NPN) slow
release in order to improve the efficiency of NPN and of the avaibility of
total protein. The study used mollases and cow rumen fluid from Ungaran
slaughterhouses. The method of the study was factorial complate random design
with 2x3 treatments and 3 replications. The treatments were A0B1 (mollases-urea
non heated 1 hour incubation), A0B2 (mollases-urea non heated 3 hour
incubation), A0B3 (mollases-urea non heated 5 hour incubation), A1B1
(mollases-urea heated 1 hour incubation), A1B2 (mollases-urea heated 3 hour
incubation) and A1B3 (mollases-urea heated 5 hour incubation). The data were
analyzed using analysis of variance (ANOVA). The results showed that NH3,
Volatile Fatty Acids (VFA) and total protein production in different hours of
incubation were significant (P<0,05), meanwhile production in mollases heat
treatment and interaction between them were not significant (P>0,05). The longer
the time of incubation, the lower the production. The highest NH3production was
found at one hour of time of incubation. The VFA and total protein productions
increased along with the increasing time of incubation with highest production
was found at 5 hours of time of incubation.
Keywords: Slow release,
maillard reaction, NH3, VFA, protein total
Penulis: Putri Rafleliawati, Surahmanto,
Joelal Achmadi
Kode Jurnal: jppeternakandd160126