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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Redempta Wea1, J. F. Balle-Therik2, Pieter Rihi Kalle2 and Marthen L. Mulik2
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DOI:10.17265/1934-7391/2018.01.003
Affiliation(s)
1. Department of Animal Science, Kupang State Agricultural Polytechnic, Kupang 85011, Indonesia
2. Faculty of Animal Husbandry, Nusa Cendana University, Kupang 85011, Indonesia
ABSTRACT
The hard seed husk and the presence
of tannin anti-nutrient in tamarind seeds are an obstacle to its use as animal feed.
Soaking as a pretreatment and fermentation can lower the limitations. The aim of
this study was to evaluate of dry matter, organic matter and energy content of tamarind
seeds using processing method of soaking and fermentation using palm juice. Tamarind
seeds were collected then sorted using floating test. The sorted seeds then soaked
in water, drained, mixed with palm juice then fermented. The study used a randomized
complete design with a 3×3 factorial patern and 3 replications. First factor
was length of soaking (W0 = 0 days, W1 = 2 days, and W2 = 4 days), second factor was level of palm juice (L0 = 0% of palm juice, L1 = 20%
of palm juice, and L2 = 40% of palm juice), and third factor was length of fermentation
(F0 = 0 hours, F1 = 36 hours, F2 = 72 hours, and F3 = 108 hours). Parameters observed
were dry matter, organic matter, and energy content. The results showed that there
was interaction between soaking time, palm juice level, and fermentation time to
dry matter, organic matter, and whole tamarind seed as well as best combination
for treatment with 2 days soaking time, 20% palm juice level and fermentation time
72 hours. It is recommended to perform the digestibility test to be applied to pigs.
KEYWORDS
Soaking, palm juice, fermentation.
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