The Nutrition Waste Vegetables with <i>Invitro</i> Using Rumen Liquids for Feed

Murni; Haryati; Siti Aslamyah; Herry Sonjaya

doi:doi:10.11648/j.jfns.20180602.13

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The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed

Murni, Haryati, Siti Aslamyah, Herry Sonjaya

Published in Journal of Food and Nutrition Sciences (Volume 6, Issue 2)

Received: 11 March 2018 Accepted: 24 March 2018 Published: 16 April 2018

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Abstract

Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P <0.05) affecting crude fiber content and carbohydrate content of the vegetable waste. The single-acting dose of the rumen fluid, the incubation time of the vegetable waste, and the combination of both had no significant effect (P> 0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p <0.05) to the crude protein content. But not the time of fermentation (p> 0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.

Published in	Journal of Food and Nutrition Sciences (Volume 6, Issue 2)
DOI	10.11648/j.jfns.20180602.13
Page(s)	58-62
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Vegetable Waste, Rumen Fluid, Feed, Fermentation

References

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APA Style

Murni, Haryati, Siti Aslamyah, Herry Sonjaya. (2018). The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed. Journal of Food and Nutrition Sciences, 6(2), 58-62. https://doi.org/10.11648/j.jfns.20180602.13

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ACS Style

Murni; Haryati; Siti Aslamyah; Herry Sonjaya. The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed. J. Food Nutr. Sci. 2018, 6(2), 58-62. doi: 10.11648/j.jfns.20180602.13

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AMA Style

Murni, Haryati, Siti Aslamyah, Herry Sonjaya. The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed. J Food Nutr Sci. 2018;6(2):58-62. doi: 10.11648/j.jfns.20180602.13

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@article{10.11648/j.jfns.20180602.13,
  author = {Murni and Haryati and Siti Aslamyah and Herry Sonjaya},
  title = {The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {2},
  pages = {58-62},
  doi = {10.11648/j.jfns.20180602.13},
  url = {https://doi.org/10.11648/j.jfns.20180602.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180602.13},
  abstract = {Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P  0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p  0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.},
 year = {2018}
}

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TY  - JOUR
T1  - The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed
AU  - Murni
AU  - Haryati
AU  - Siti Aslamyah
AU  - Herry Sonjaya
Y1  - 2018/04/16
PY  - 2018
N1  - https://doi.org/10.11648/j.jfns.20180602.13
DO  - 10.11648/j.jfns.20180602.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 58
EP  - 62
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180602.13
AB  - Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P  0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p  0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.
VL  - 6
IS  - 2
ER  -

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Author Information

Murni

Doctoral Program of Agricultura science, Hasanuddin University, Makassar, Indonesia
Haryati

Faculty of Marine and Fisheries Sciences, Hasanuddin University, Makassar, Indonesia
Siti Aslamyah

Faculty of Marine and Fisheries Sciences, Hasanuddin University, Makassar, Indonesia
Herry Sonjaya

Faculty of Animal Husbandry, Hasanuddin University, Makassar, Indonesia

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Plain Text BibTeX RIS

APA Style

Murni, Haryati, Siti Aslamyah, Herry Sonjaya. (2018). The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed. Journal of Food and Nutrition Sciences, 6(2), 58-62. https://doi.org/10.11648/j.jfns.20180602.13

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ACS Style

Murni; Haryati; Siti Aslamyah; Herry Sonjaya. The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed. J. Food Nutr. Sci. 2018, 6(2), 58-62. doi: 10.11648/j.jfns.20180602.13

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AMA Style

Murni, Haryati, Siti Aslamyah, Herry Sonjaya. The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed. J Food Nutr Sci. 2018;6(2):58-62. doi: 10.11648/j.jfns.20180602.13

Copy | Download

@article{10.11648/j.jfns.20180602.13,
  author = {Murni and Haryati and Siti Aslamyah and Herry Sonjaya},
  title = {The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {6},
  number = {2},
  pages = {58-62},
  doi = {10.11648/j.jfns.20180602.13},
  url = {https://doi.org/10.11648/j.jfns.20180602.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20180602.13},
  abstract = {Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P  0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p  0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - The Nutrition Waste Vegetables with Invitro Using Rumen Liquids for Feed
AU  - Murni
AU  - Haryati
AU  - Siti Aslamyah
AU  - Herry Sonjaya
Y1  - 2018/04/16
PY  - 2018
N1  - https://doi.org/10.11648/j.jfns.20180602.13
DO  - 10.11648/j.jfns.20180602.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 58
EP  - 62
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20180602.13
AB  - Rumen fluid has enormous potential in reducing fiber content; it can utilize in hydrolyzing vegetable waste containing cellulose. This study aims to analyze the nutrition of vegetable waste Invitro using rumen fluid. This research uses a factorial pattern with the complete randomized complete design. The first factor was the dosage of rumen fluid 1%, 2%, 3%, and the second element was four days, six days, eight days, ten days in the process of fermentation of vegetable waste. The results showed that fermentation of vegetable waste with rumen fluid dose, length of incubation time, and interaction were both significant (P  0.05) on the crude fat content. The different rumen fluid dose treatment on the vegetable waste had a significant impact (p  0.05) and the interaction of both (p> 0.05). The results concluded that to produce quality nutrition of vegetable waste should be fermented by using dose 3% rumen liquid and four days incubation.
VL  - 6
IS  - 2
ER  -

Copy | Download