Pertemuan 7-Umbi

Klasifikasi pakan nabati
PBMT 7: Umbi-umbian dan Limbahnya
1.
2.
3.
4.
5.
Butir-butiran (cereal grains) dan limbahnya
Umbi-umbian (tubers) dan limbahnya
Limbah industri perkebunan
Limbah pertanian
Hijauan: rumput-rumputan (Graminae) dan kacang-kacangan
(Leguminosae)
Anuraga Jayanegara
Department of Nutrition and Feed Technology
Umbi-umbian dan limbahnya
1.
2.
3.
4.
5.
Ubi kayu
Onggok
Daun ubi kayu
Ubi jalar
Jerami ubi jalar
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-
Department of Nutrition and Feed Technology
Tubers: various types of modified plant structures that are enlarged
to store nutrients --> used by plants to survive the dry months or
winter season and provide energy and nutrients for regrowth during
the next growing season
Divided into: (1) stem tubers, (2) root tubers
Stem tubers: potato (Solanum tuberosum)
Root tubers: cassava (Manihot esculenta), ubi jalar/sweet potato
(Ipomoea batatas)
Umumnya mengandung energi tinggi tapi proteinnya rendah
Merupakan sumber energi utama di banyak negara berkembang
Department of Nutrition and Feed Technology
1. Singkong (Manihot esculenta)
- Di Indonesia singkong merupakan
makanan pokok urutan ke-3 setelah
beras dan jagung
- Tinggi kandungan pati (BETN ca 83%)
- Kandungan protein sangat rendah
- Defisien asam amino bersulfur
- Mengandung racun asam sianida
(HCN) dalam bentuk glikosida
sianogenik
- Penggunaan: unggas 5-10%, babi 4070%, ruminan 40-90%
- Glycosides: contain substances linked by an ether bond (-o-) with a
carbohydrate fraction --> non-carbohydrate fraction is called an
aglycone
- Cyanogenic glycosides: contain cyanide as part of the aglycone
- Plants containing glycosides also contain enzymes to hydrolyze them,
but in different compartments of the plant cell --> cyanide is not
released until the plant cells are disrupted
- Processing may reduce its cyanide content
- When the roots are chopped, pulped or mashed, the cell structure is
macerated and the glycoside and enzymes come together, releasing
cyanide
Plant enzymes
Cyanogenic glycosides -----> aglycone + carbohydrate
Plant enzymes
Aglycone -----> HCN + nontoxic compounds
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
- HCN ionic form is cyanide (CN-)
- Cyanide is volatile --> when the cassava roots are pulped and sun
dried, free cyanide is formed, much of which is then volatilized into the
air
- Extraction of the pulped root with water will also wash out much of the
cyanide
- Small amounts of residual cyanide may remain after processing -->
methionine and vitamin B12 function in the detoxification and excretion
of cyanide --> the requirements for these nutrients are elevated with
cassava-based diets
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
2. Onggok
- Merupakan limbah pabrik tapioka
- Angka konversi ubi kayu menjadi
onggok berkisar antara 60-65%
- Kadar HCN lebih rendah vs singkong
- Penggunaan: unggas <5%, babi 2530%, ruminan 40%
Department of Nutrition and Feed Technology
3. Daun singkong (ubi kayu)
Department of Nutrition and Feed Technology
4. Ubi jalar (Ipomoea batatas)
- Dari tanaman singkong, 10-40% terdiri
dari daun
- Tinggi protein dengan kualitas yang
baik (75% protein murni)
- Defisien asam amino esensial
mengandung sulfur, i.e. metionin dan
sistin
- Mengandung HCN: pada daun muda
427-542 mg/kg, daun tua 343-379
mg/kg
- Banyak varietasnya
- Merupakan sumber energi
- Ubi jalar yang berwarna kuning
mengandung provitamin A dan
karotenoid yang cukup
- Asam amino pembatas: leucine
- Kandungan protein rendah
- Dapat menggantikan jagung 50% di
ransum ruminansia
- Mengandung tripsin inhibitor
- Left over: jerami ubi jalar
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Soal tantangan:
Seorang peternak mempunyai bahan pakan berupa gaplek, daun
singkong dan jerami padi. Adapun kandungan protein kasar dan energi
(dalam TDN) masing-masing bahan adalah sebagai berikut:
Gaplek
Daun singkong
Jerami padi
PK (%)
3
24
4
TDN (%)
79
72
52
Peternak tersebut ingin membuat ransum dengan kandungan PK = 15%
dan TDN = 68%. Berapakah proporsi masing-masing bahan tersebut
agar komposisi ransumnya sesuai dengan yang diinginkan?
Jawaban
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology
Thank you for your attention!
“Sukses atau tidaknya seseorang selama
hidup dilihat dari akhir hayatnya“
Department of Nutrition and Feed Technology
Department of Nutrition and Feed Technology