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The Physical Characteristic of Market Vegetable Waste Wafer and that Palatability for Sheep Livestock

The Physical Characteristic of Market Vegetable Waste Wafer and that Palatability for Sheep Livestock
F. P. Syananta, Y. Retnani, L. Herawati

Vegetable waste is part of vegetables or vegetables that are discarded. The weakness of this vegetable market waste, among others, is perishable, voluminous (bulky) and the availability was fluctuated so the processing technology is needed to make this vegetable waste to be durable, easy to stored and to be given to dorbia. To solve this problem vegetable waste could be formed as wafer. The objective of this experiment was to determine the physical characteristic and palatability of vegetable market waste after formed as a wafer. The experimental design used in this research was Completely Randomized Design with 5 treatments and 4 replications. The treatments were : R1: maize straw 100%; R2: maize straw 75% + mungbeans sprout waste 25%; R3: maize straw 50% + mungbeans sprout waste 25% + cauliflowers 25%; R4: maize straw 25% + mungbeans sprout waste 50% + cauliflowers 25%; R5: maize straw 25% + mungbeans sprout waste 25% + cauliflowers 50%. Wafer’s variables measured were water activity, water absorption, density and palatability. The results of this research indicated that the treatment of wafer made from vegetable waste gave significant effect to the water activity (P<0 .08="" a="" absorption.="" absorption="" activity="" and="" based="" characteristic="" compare="" density.="" effect="" experimental="" for="" from="" gave="" have="" highest="" highly="" lowest="" market="" most="" o:p="" of="" on="" other="" palatability="" palatable="" physical="" r1="" r3="" r4="" r5="" ration="" result="" sheep.="" significant="" the="" to="" treatments="" vegetable="" wafer="" was="" waste="" water="" were="">

Keywords : physical characteristic, wafer palatability, wafer and vegetable waste


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