PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE
The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC f...
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| Format: | Article |
| Language: | English |
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Universitas Gadjah Mada
2017-02-01
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| Series: | Buletin Peternakan |
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| Online Access: | https://journal.ugm.ac.id/buletinpeternakan/article/view/13922 |
| _version_ | 1831837419138187264 |
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| author | Anuraga Jayanegara Yesi Chwenta Sari Roni Ridwan Didid Diapari Erika Budiarti Laconi |
| author_facet | Anuraga Jayanegara Yesi Chwenta Sari Roni Ridwan Didid Diapari Erika Budiarti Laconi |
| author_sort | Anuraga Jayanegara |
| collection | DOAJ |
| description | The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia and volatile fatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results revealed that neutral detergent insoluble crude protein (NDICP) content increased at higher drying temperature (70 or 80 oC) for both soybean and redbean (P<0.05) but at different magnitude. As with NDICP, higher temperature led to a higher acid detergent insoluble crude protein (ADICP) both in soybean and redbean (P<0.05). Higher temperature decreased gas production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or 80 oC decreased crude protein digestibility (CPD) of soybean than dried at 50 or 60 oC (P<0.05). Higher drying temperature resulted in a lower NH3 concentration (P<0.05). It can be concluded that drying temperature at 50 or 60 oC is safe to maintain nutritional quality of soybean and redbean. |
| first_indexed | 2024-12-23T05:14:45Z |
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| id | doaj.art-6ca0839bb72e4430bb4d16f92ecda001 |
| institution | Directory Open Access Journal |
| issn | 0126-4400 2407-876X |
| language | English |
| last_indexed | 2024-12-23T05:14:45Z |
| publishDate | 2017-02-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Buletin Peternakan |
| spelling | doaj.art-6ca0839bb72e4430bb4d16f92ecda0012022-12-21T17:58:52ZengUniversitas Gadjah MadaBuletin Peternakan0126-44002407-876X2017-02-01411374710.21059/buletinpeternak.v41i1.1392215356PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATUREAnuraga Jayanegara0Yesi Chwenta Sari1Roni Ridwan2Didid Diapari3Erika Budiarti Laconi4Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor 16680Graduate School of Nutrition and Feed Science, Bogor Agricultural University, Bogor, 16680Biotechnology Research Center, Indonesian Institute of Sciences (LIPI), Bogor, 16911Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680Department of Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Bogor, 16680The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia and volatile fatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results revealed that neutral detergent insoluble crude protein (NDICP) content increased at higher drying temperature (70 or 80 oC) for both soybean and redbean (P<0.05) but at different magnitude. As with NDICP, higher temperature led to a higher acid detergent insoluble crude protein (ADICP) both in soybean and redbean (P<0.05). Higher temperature decreased gas production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or 80 oC decreased crude protein digestibility (CPD) of soybean than dried at 50 or 60 oC (P<0.05). Higher drying temperature resulted in a lower NH3 concentration (P<0.05). It can be concluded that drying temperature at 50 or 60 oC is safe to maintain nutritional quality of soybean and redbean.https://journal.ugm.ac.id/buletinpeternakan/article/view/13922Drying temperature, Protein fraction, In vitro fermentation, Soybean, Redbean |
| spellingShingle | Anuraga Jayanegara Yesi Chwenta Sari Roni Ridwan Didid Diapari Erika Budiarti Laconi PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE Buletin Peternakan Drying temperature, Protein fraction, In vitro fermentation, Soybean, Redbean |
| title | PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE |
| title_full | PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE |
| title_fullStr | PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE |
| title_full_unstemmed | PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE |
| title_short | PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE |
| title_sort | protein fractionation and utilization of soybean and redbean as affected by different drying temperature |
| topic | Drying temperature, Protein fraction, In vitro fermentation, Soybean, Redbean |
| url | https://journal.ugm.ac.id/buletinpeternakan/article/view/13922 |
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