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Articles by Suslina A. Latif
Total Records ( 2 ) for Suslina A. Latif
  Nuraini , Sabrina and Suslina A. Latif
  An experiment was conducted to improve the nutrient content of tapioca by product to produce β carotene rich feed as alternative poultry feed through fermentation by using carotenogenic fungi (Neurospora crassa) as inoculums. The experiment was determination of substrate composition (carbon source and nitrogen source) based on nutrient quality and quantity of these fermented products. The study was conducted in experimental methods, using the completely randomize design in factorial with 2 treatment were : 1. A factor, ( tapioca by product as carbon source with nitrogen sources: A 1 = tapioca by product+tofu waste, A 2 = tapioca by product + palm kernel cake and A 3 = tapioca by product + rice bran. 2. B factor (Percentage of composition of carbon source with nitrogen source), B 1 = 90% : 10%, B 2 = 80% : 20%, B 3 = 70% : 30% and 60% : 40%). Results of study showed that optimum substrate composition of the fermentation by Neurospora crassa was the mixture 60% tapioca by product with 40% tofu waste. This conditions can increase β carotene and crude protein and also decrease crude fiber which made the nutritional value of the product based on dry-substance was 295.16 μg/g, β carotene 20.44% crude protein, 2.75% crude fat, 11.96% crude fiber, 0.24% calcium, 0.17% phosphor, metabolic energy 2677 Kcal/kg, 67.05% nitrogen retention and 35.44% fiber digestion.
  Nuraini , Sabrina and Suslina A. Latif
  An experiment was conducted to determine the effect of feeding fermented products by Monascus purpureus on performances and egg quality of laying hen. This experiment was arranged in a completely randomized design with four dietary treatments: 0%, 10%, 20% and 30% fermented products by Monascus purpureus in the diets and five replications. 200 laying hen Isa Brown (22 week of age) were randomly allocated into 4 treatments (5 replications of 10 hens per treatment). Variable measured were feed intake, egg production, feed conversion, egg cholesterol and yolk colour. Results of the experiment indicated that feed intake, egg production, feed conversion, egg cholesterol and yolk colour were affected (p<0.01) by increasing fermented products in the diet. Feed intake, egg production and yolk colour in D treatment (used 30% fermented product by Monascus purpureus) was the highest than other treatment, but the lowest on egg cholesterol and feed conversion. The conclusion of the experiment that up to 30% fermented products by Monascus purpureus improved performance and reduced egg cholesterol 31.49% and increased yolk colour 18.56%.
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