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