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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