Physical, Chemical Quality and Constituent of Amoniated Cassava Peel with Various Levels of Urea Addition

Authors

  • Farida Fathul Study Program of Animal Nutrition and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
  • Erwanto Erwanto Study Program of Animal Nutrition and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
  • Agung Kusuma Wijaya Study Program of Animal Nutrition and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
  • Akhmad Dakhlan Study Program of Animal Husbandry, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
  • Fitria Tsani Farda Study Program of Animal Nutrition and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung
  • Etha Azizah Hasiib Study Program of Animal Nutrition and Feed Technology, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung

DOI:

https://doi.org/10.23960/jipt.v10i3.p300-312
Abstract View: 582

Keywords:

Ammonia, Physical quality, Chemical quality, Cassava peels, SEM-EDX

Abstract

Cassava peel is a waste from the cassava plant which has the potential to be used as ruminant animal feed. Processing of cassava skin with ammonia needs to be done to improve the quality of cassava skin. The research was conducted to determine the physical and chemical quality of cassava peels after amoniation. The study was analyzed using a completely randomized design (CRD) and the significant results were further tested using Duncan's multiple range test (DMRT). The treatment was T1 (cassava peels + 0kg urea); T2 (cassava peels + 0.02kg urea) ; T3 (Cassava peels + 0.04kg urea). Each treatment consisted of 5 repetitions. The organoleptic test was carried out with 30 test participants. The physical tests observed were color, texture and aroma. Chemical quality was determined through proximate analysis and Scanning Electron Microscope-Energy Dispersive X-Ray (SEM-EDX). Variables in the chemical quality test included dry matter, ash, crude protein, ether extract and crude fiber of cassava peels. The results showed that ammoniation of cassava peels affected the physical and chemical qualities of cassava peels (P<0.05). Ammoniation of cassava peel increases protein content up to 23.01% (T3) and reduces crude fiber up to 7.92% (T2). Increasing the level of urea can increase the process of degradation of starch structure in cassava peels.

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Published

2023-01-08

How to Cite

Fathul, F., Erwanto, E., Wijaya, A. K., Dakhlan, A., Farda, F. T., & Hasiib, E. A. (2023). Physical, Chemical Quality and Constituent of Amoniated Cassava Peel with Various Levels of Urea Addition. JURNAL ILMIAH PETERNAKAN TERPADU, 10(3), 300–312. https://doi.org/10.23960/jipt.v10i3.p300-312

Issue

Vol. 10 No. 3 (2022)

Section

Articles

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