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 ...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 patem 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.展开更多
文摘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 patem 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.
