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Articles by Tubagus Benito
Total Records ( 2 ) for Tubagus Benito
  Hendi Setiyatwan , E. Harlia , D. Rusmana , Tubagus Benito and Lovita Adriani
  Background and Objectives: Duckweed has a potential to be used as poultry feed, however due to its high crude fibre content, its inclusion at high levels is limited. This could be overcome by means of fermentation with microbial strains like Trichoderma harzianum and Saccharomyces cerevisiae. Therefore, the present study was designed in order to improve the nutritive value of duckweed by fermentation with Trichoderma harzianum and Saccharomyces cerevisiae. Materials and Methods: There were five treatments, each having 4 replicates, thus making it a total of 20 experimental units. The treatments consisted of P1: (Fermentation using Trichoderma harzianum for 1 day followed by Saccharomyces cerevisiae fermentation for 9 days), P2: (Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation for 7 days), P3: (Trichoderma harzianum for 5 days followed by Saccharomyces cerevisiae fermentation for 5 days), P4: (Trichoderma harzianum for 7 days followed by Saccharomyces cerevisiae fermentation for 3 days) and P5: (Trichoderma harzianum for 9 days followed by Saccharomyces cerevisiae fermentation for 1 day). Results: The fermentation of Duckweed using Trichoderma harzianum and Saccharomyces cerevisiae microbes was found helpful in modifying the nutritive value of duckweed. The best combination that improved the nutritive value of duckweed in terms of increasing the crude protein (33.88%) and zinc (88.6%) content and decreasing the crude fibre (8.16%) content was P2 in which duckweed was fermented with Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation for 7 days. Conclusion: Fermentation with Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation was found effective in improving the nutrient composition of duckweed for poultry feeding.
  Lovita Adriani , A. Andiany , D. Latipudin , Tubagus Benito and C. Cahyani
  Background and Objective: Probiotics have several positive benefits, such as reducing pathogenic bacteria population, providing enzymes to help food digestion and lowering blood lipid levels. This study aimed to determine the effect of fermented cow and soybean milk containing probiotic bacteria on the levels of blood cholesterol and triglyceride of broiler chickens. Methodology: The experiment applied the Completely Randomized Design with six levels ration and used 120 day-old broiler chicks. Six treatments were designed: T0, T1, T2, T3, T4 and T5 with 4 replications. The total experimental units were 24, which contained 5 chicken each. The treatments were; T0: Basal ration, T1: Basal ration+cow milk, T2: Basal ration+fermented cow milk, T3: Basal ration+fermented soybean milk, T4: Basal ration+fermented cow and Soybean milk and T5: Basal ration+fermented cow milk with Lactobacillus acidophilus and Bifidobacteria with ratio 1 : 1. Results: Result indicated that the addition of probiotic bacteria (T5) have a significant effect (p<0.05) to decrease the levels of cholesterol and triglyceride in the broiler chickens. T5 has the lowest blood cholesterol and triglyceride levels, i.e., 108.25 and 32.93 mg dL1, respectively. Conclusion: The fermented cow and soybean milk with Lactobacillus acidophilus and Bifidobacteria (T5) had the best result in decreasing blood cholesterol and triglyceride levels in broilers.
 
 
 
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