{
    "biblio_id": 243,
    "title": "EFFECT OF LENGTH OF SOAKING AND FERMENTATION USING PLAM JUICE IN NUTRIENT CONTENT OF TAMARIND SEED",
    "type": "ARTIKEL",
    "gmd_name": null,
    "publisher_name": "POLITEKNIK PERTANIAN NEGERI KUPANG",
    "publish_place": "KUPANG",
    "publisher_year": "2019",
    "collation": "",
    "series_title": "",
    "call_number": "",
    "language_name": null,
    "source": "mixed material",
    "classification": "",
    "notes": "Background and Objective: Tamarind seed is an underutilized byproduct of tamarind fruit processing industry. It has rich nutrient\r\ncontents but its utilization as feed is limited due to its association with a hard and non-destructive seed husk structure and the presence\r\nof anti-nutrient factors such as tannins and antitrypsin. Pre-treatment is needed to reduce or partially remove the anti-nutrients in order\r\nto increase its utilization. This study was conducted to determine the best treatment combination of soaking and fermentation using palm\r\njuice with tamarind seed which is yet unknown. Materials and Methods: Tamarind seeds were collected and sorted using a floating test.\r\nSelected seeds were then strained, dried and soaked in clean water. The study used a randomized complete design with a 3\u00d73 factorial\r\npattern and 3 replications. First factors was length of soaking (W0 = 0 days, W1 = 2 days and W2 = 4 days, second factor was level of palm\r\njuice (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 h,\r\nF1 = 36 h, F2 = 72 h and F3 = 108 h). Parameters measured were dry matter, crude protein, crude fat, crude fiber, Ash, Ca, P and tannin\r\ncontent. Results: The results showed that there was interaction between length of soaking, level of palm juice and length of fermentation.\r\nSoaking and fermentation using palm juice can improve the nutrients and reduce tannins of tamarind seed by 82.87%. Conclusion: The\r\nbest nutritional value and lowest tannin content in tamarind seeds was achieved with 2 days of soaking and 20% palm juice at 72 h\r\nfermentation.",
    "image": null,
    "files": [
        {
            "slims:digital_item": {
                "#cdata": "REDEMPTA  WEA"
            }
        },
        {
            "slims:digital_item": {
                "#cdata": "EFFECT OF LENGTH OF SOAKING AND FERMENTATION USING PLAM JUICE IN NUTRIENT CONTENT OF TAMARIND SEED"
            }
        }
    ],
    "name": [
        {
            "authors": {
                "author_name": "REDEMPTA WEA",
                "authority_type": "Pengarang"
            }
        },
        {
            "authors": {
                "author_name": "J. F. Balle-Therik",
                "authority_type": "Pengarang"
            }
        },
        {
            "authors": {
                "author_name": "Pieter Rihi Kalle",
                "authority_type": "Pengarang"
            }
        },
        {
            "authors": {
                "author_name": "Marthen L.Mullik",
                "authority_type": "Pengarang"
            }
        }
    ],
    "input_date": "2023-08-29 10:20:03",
    "last_update": "2023-08-29 10:46:04"
}