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International Journal of Poultry Science
Year: 2018  |  Volume: 17  |  Issue: 2  |  Page No.: 63 - 70

Effects of Heating Method on Lycopene, Dry Matter and Nutrient Content of Tomato (Lycopersicon esculentum) Waste as Laying Hen Feed

Ulvi Fitri Handayani, Wizna, Irfan Suliansyah, Yose Rizal and Maria Endo Mahata    

Abstract: Objective: An experiment had been conducted to evaluate the nutrient content of tomato waste for laying hen feed after treating tomato waste with different heating methods. Materials and Methods: The tomato waste used in this experiment was comprised of rejected fresh tomatoes from traditional markets. An experiment was performed in a 2×5 factorial arrangement using a completely randomized design (CRD) with 3 replicates. The first factor consisted of two different heating methods (steaming and boiling) and the second factor consisted of five heating durations (0, 4, 8, 12 and 16 min). The measured variables were lycopene (mg/100 g), dry matter (%), organic matter (%), ash (%) and nutrient content of tomato waste [crude protein (%) and crude fiber (%)]. Results: There was no interaction (p>0.05) between heating method and heating duration for lycopene, dry matter, crude protein, crude fiber, organic matter or ash content, while heating method significantly affected (p<0.05) organic matter and ash content. The heating duration also significantly affected (p<0.05) lycopene, dry matter, crude protein, crude fiber, organic matter and ash content of tomato waste. Boiling was better than steaming for organic matter content, while steaming was better than boiling for ash content. Crude protein and crude fiber in boiling and steaming treatments were not different. The heating duration also significantly affected (p<0.05) lycopene, dry matter, crude protein, crude fiber, organic matter and ash content of tomato waste. A heating duration of 12 min increased lycopene and organic matter content and maintained the crude protein content. Conclusion: Steaming was the appropriate method for heating tomato waste based on ash content. Heating tomato waste for 12 min was the appropriate method for increasing lycopene and organic matter content and maintaining the crude protein content.

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