Main Article Content

Abstract

This research aims to know the physical quality of color, aroma, texture, density, and absorption of water and know the best type of packaging in wafers resulting from vegetable waste silage cabbage. This study used a Complete Randomized Design (RAL) factorial pattern (4×2) with 2 replication. Factor A consists of concentrate composition, A0=silage of cabbage waste 100% : A1= silage of cabbage waste 75% + 25% rice bran: A2 = silage of cabbage waste 50% + 50% rice bran : A3 = silage of cabbage waste 25% + 75% rice bran and factor B consists of B0 = Bag packaging type and B1=Plastic sack packaging type. Observed parameters include color, aroma, texture, density and water absorption. The results showed that there was interaction (P>0.01) between different types of packaging and substrate composition. No interaction (P>0.05) color, density, water absorption and texture. The composition factor of the substrate has a effect (P<0.01) on color, aroma and texture, but has no effect (P>0.05) on water density and absorption. Packaging type factors have a noticeable effect (P<0.01) on color and aroma, but have no  effect (P>0.05) on density, water absorption and texture. It can be concluded that the treatment that gives the best results is the substrate composition of 25% cabbage vegetable waste + 75% rice bran and the type of jute bag packaging for 14 days of storage can maintain the physical quality of the wafer resulting from the silage of cabbage vegetable waste

Keywords

Packaging concentrate Physical cabbage vegetable Wafers

Article Details

References

  1. Daud, M., Z. Fuadi, Azwis. 2013. Uji sifat fisik dan daya simpan wafer ransum komplit berbasis kulit buah kakao. Jurnal Ilmiah Peternakan., 1 (1) : 18-24.
  2. Jayusmar. 2000. Pengaruh Suhu dan Tekanan Pengempaan Terhadap Sifat Fisik Wafer Ransum Komplit dari Limbah Pertanian Sumber Serat dan Leguminosa untuk Ternak Ruminansia. Skripsi. Fakultas Peternakan. Institut Pertanian Bogor, Bogor
  3. Julendra, H., E. Damayanti, A.Sofyan dan A Febrisiantoso. 2007. Karakteristik Fisiko- Kimia dan Mikrobiologis Pakan Berbahan Dasar Onggok Fermentasi Selama Penyimpanan. Jurnal Sains MIPA 13 (1): 1-5.
  4. Miftahudin, Liman , F. Fathul. 2015. Pengaruh masa simpan terhadap kualitas fisik dan kadar air pada wafer limbah pertanian berbasis wortel. Jurnal Ilmiah Peternakan Terpadu., 3(3): 121-126. DOI: http://dx.doi.org/10.23960/jipt.v3i3.p%25p
  5. Retnani Y, Syananta FP, Herawati L, Widiarti W, Saenab A. 2009. Physical Characteristic and Palatability of Market Vegetable Waste Wafer for Sheep. Jurnal Anim Prod. 12:29-33.
  6. Riswandi, A. Imsya, S. Sandi, A.S.S. Putra. 2017. Evaluasi Kualitas Fisik Biskuit Berbahan Dasar Rumput Kumpai Minyak dengan Level Legum Rawa (Neptunia Oleracea Lour) yang Berbeda. Jurnal Peternakan Sriwijaya., 6(1): 1-11. DOI: https://doi.org/10.33230/JPS.6.1.2017.5071
  7. Superianto, A.E. Harahap, A. Ali. 2018. Nilai Nutrisi Silase Limbah Sayur Kol dengan Penambahan Dedak Padi dan Lama Fermentasi yang Berbeda. Jurnal Sain Peternakan., 13 (2): 172-181. DOI: https://doi.org/10.31186/jspi.id.13.2.172-181
  8. Trisyulianti, E. 1998. Pembuatan Wafer Rumput Gajah untuk Pakan Ruminansia Besar. Prosiding. Seminar Hasil-hasil Penelitian Institut Pertanian Bogor. Fakultas Peternakan. Institut Pertanian Bogor. Bogor.
  9. Triyanto, E., B. W. H. E. Prasetiyono, S. Mukodiningsi. 2013. Pengaruh Bahan Pengemas dan Lama Simpan terhadap Kualitas Fisik dan Kimia Wafer Pakan Komplit Berbasis Limbah Agroindustri. Jurnal. Anim. Agr., 2(1): 400-409.
  10. Zuhri, M.A. 2019. Kualitas Fisik Wafer yang Dikemas dengan Komposisi Bahan Penyusun dan Lama Penyimpanan yang Berbeda. Skripsi. Fakultas Pertanian dan Peternakan UIN Suska Riau. Pekanbaru