The Physical Quality Evaluation of Palm Kernel Powder with Cassava Waste and Cassava Meal Addition during Storage

Abstract

The objective of the research purpose was to measure the physical changes of palm kernel powder with cassava waste and cassava meal addition during storage. Seven treatments were used namely P1 (100% palm kernel), P2 (15% cassava waste + 85% palm kernel), P3 (30% cassava waste + 70% palm kernel), P4 (45% cassava waste + 55% palm kernel), P5 (15% cassava meal + 85% palm kernel), P6 (30% cassava meal + 70% palm kernel) and P7 (45% cassava meal + 55% palm kernel). The study was arranged in a Factorial Completely Randomize Design (7x3) with 3 replications. The first factor was levels of cassava waste or cassava meal (P1, P2, P3, P4, P5, P6, and P7). The second factor was storage time (0, 4, and 8 weeks). The parameters observed were specific density, bulk density, compacted bulk density, angle of repose, particle size, and pH value. Differences between treatments were determined with contrasting orthogonal test. The result showed that storage time did not significantly affect the specific density. However, the levels of treatment significantly affect (P<0,01) the specific density. Storage time and levels of treatment significantly affect (P<0,01) the bulk density and angle of repose. Interaction between storage time and levels of treatment significantly affect (P<0,01) the compacted bulk density, particle size and pH value. Palm kernel powder with addition of cassava meal showed the highest specific density, bulk density, compacted bulk density, angle of repose, and pH value. It is concluded that palm kernel powder with addition of cassava meal was better than of cassava waste.

Tingginya harga bahan pakan impor menyebabkan harga ransum menjadi tinggi, sehingga perlu dilakukan peningkatan efisiensi penggunaan bahan pakan lokal untuk mengurangi ketergantungan terhadap bahan pakan impor. Meningkatnya kebutuhan ternak terhadap pakan mendorong terciptanya bahan pakan yang berkualitas. Kualitas bahan pakan dapat diuji dengan menggunakan beberapa metode salah satunya adalah uji fisik. Tujuan penelitian ini adalah untuk mengukur perubahan sifat fisik tepung inti sawit selama penyimpanan dengan bahan pengisi onggok dan gaplek. Taraf perlakuan yang diberikan adalah P1 (100% inti sawit), P2 (15% onggok + 85% inti sawit), P3 (30% onggok + 70% inti sawit), P4 (45% onggok + 55% inti sawit), P5 (15% gaplek + 85% inti sawit), P6 (30% gaplek + 70% inti sawit), dan P7 (45% gaplek + 55% inti sawit). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) pola Faktorial (7x3) dengan 3 ulangan. Faktor pertama adalah jenis bahan perlakuan (P1, P2, P3, P4, P5, P6, dan P7) dan faktor kedua adalah lamanya penyimpanan (0, 4, dan 8 minggu). Peubah yang diamati adalah perubahan berat jenis (kg/m3), kerapatan tumpukan (kg/m3), kerapatan pemadatan tumpukan (kg/m3), sudut tumpukan (°), ukuran partikel (mm), dan pH bahan. Jika terdapat hasil yang berbeda nyata diuji lanjut dengan menggunakan uji kontras ortogonal.