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      KINERJA TEMULAWAK (C. xanthorrhiza Roxb.) DALAM TABUT BLOK DAN KONSENTRAT TERHADAP PRODUKSI SUSU DAN LEMAK SUSU RUMINANSIA LAKTASI The effect of Curcuma rhizome in Tabut Blok and concentrate on milk and fatmilk production by ruminant lactation

      Date
      2018
      Author
      Sulistyowati, Endang
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      Abstract
       ABSTRACTThis research was aimed to evaluate the effect of different levels of Tabut Blok on milk production of lactatingFH cross. The Blok Tabut contained of 40% fermented cassava, 15% temulawak fluid, 15% ground corn, 15%rice hulls, 3% limestone, 3% NaCl, 1% TSP, 3.5% cement, 1.5% Premix, and 3% urea, and is sized in 300 g/block.The Tabut Blok with Temulawak, containing curcuminoid and essential oil, which were maintaining lactationand milk let down, was also maintaining the rumen microbes balance; then synergically worked together withreadiable carbohydrate from tape and others like mineral and urea would increase the biosynthesis of nutrientsinto milk production. It may be concluded that the increasing supplementation of Tabut Blok would increase milkproduction of FH cows.Tujuan dari penelitian ini adalah untuk mengevaluasi pengaruh suplementasi Tabut Blok pada produksi sususapi Friesen Holland (FH). Tabut blok terdiri atas tape singkong 40%, larutan temulawak (C. xanthorrhiza,Roxb) 15%, jagung giling 15%, dedak 15%, kapur 3%, garam 3%, TSP 1%, semen 3,5%, Premix 1,5%, dan urea3%, dibuat dalam bentuk blok dengan ukuran 300 g/blok. Temulawak mengandung kurkuminoid dan minyakatsiri yang berfungsi menjaga laktasi dan keluarnya susu, bekerja secara sinergis dengan bahan lainnya dalammemproduksi susu pada ternak ruminansia laktasi.Kata kunci: pasta tape, temulawak, tabut blok, produksi susu, sapi FH 
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      http://ejournal.litbang.depkes.go.id/index.php/toi/article/view/7856
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      • (eJournal 1) Jurnal Tumbuhan Obat Indonesia [163]

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      Copyright © Badan Litbangkes - Kementerian Kesehatan RI
      Jl. Percetakan Negara no.29, Jakarta Pusat 10560, Indonesia
      All rights reserved. 2019
      Contact Us | Send Feedback