Wafer Optimization Procces Containing Habbatussauda ( Nigella Sativa ) by Product Approach with Molasses Viscosity
M Dicky Kurniawan (a*), Indah Wijayanti (a), Yuli Retnani (a)
(a) Faculty of Animal Science, IPB University, Bogor 16680 Indonesia
*dickykurniawan5674[at]gmail.com
Abstract
Habbatussauda by product known as nigella sativa meal is an inconventional feed ingredient for ruminant animals which is widely used for sheep. Wafer feed form is an efficient form of feed in terms of storage and sheep consumption efficiency because it is not easily scattered when consume. Special techniques are needed to get the optimal product in terms of time and row materials habbatussauda. Eather known as row material, molasses known as the binder for wafers. Viscosity and sugar content of molasses are important factors for the success of wafers forming. The aim of this study is optimize the process of habbatussauda Wafers forming approach with molasses viscosity to the optimal manufacturing time and good quality physical wafers. Wafers process with 105 ºC temperature, wafer forming process in 5 minutes, 10 minutes and 15 minutes, and the viscosity level of molasses is 125% viscosity, 140% viscosity and 150% viscosity. This study used 4 replications per treatment. The experimental design that was carried out was a completely randomized design (CRD) with two factors. The treatments of this study were T1V1 = 5 minutes + 125% , T1V2 = 5 minutes + 140%, T1V3 = 5 minutes + 150%, T2V1 = 10 minutes + 125%, T2V2 = 10 minutes + 140%, T2V3 = 10 minutes + 150%, T3V1 = 15 minutes + 125%, T3V2 = 15 minutes + 140%, T3V3 = 15 minutes + 150%. The parameters were the physical properties of the wafer, machine efficiency and production costs. The results showed that the optimal time to make wafers is 10-15 minutes with a viscosity level of molasses is 140% -150%.
Keywords: molasses, optimation, wafer, viscosity, nigella sativa
Topic: Animal Nutrition, Animal Production, and Veterinary Science