The feasibility of Sorghum (Sorghum vulgare) fodder as poultry feed ingredients seen from growth performance, nutrient content and fiber profile of Sorghum fodder.

Objectives: The aim of the study was to assess the feasibility of fodder Sorghum as poultry feed in terms of growth performance (plant height and fresh weight), nutritional quality (moisture, ash, crude protein, extract ether, crude fiber, extract material without nitrogen, and metabolic energy), and scanning electron microscopy energy dispersive X-ray (SEM-EDX). Materials and Methods: The study used a completely randomized design with six treatments and three replications. The treatments consisted of planting times of 24, 48, 72, 120, and 240 h and a control (0 h). Results: The results showed that there was a significant effect (p ≤ 0.05) when planting Sorghum fodder (SGF) on growth performance and moisture, but it had no significant effect on fresh weight, ash, crude protein, extract ether, crude fiber, nitrogen-free extract, energy metabolic aspects, and SEM-EDX. Conclusion: SGF is suitable as a feed ingredient for poultry in terms of nutrition and contains ZrO2, which functions as an antifungal.

Scanning electron microscope energy dispersive X-Ray, chemical, organoleptic, and microbiological quality of banana peel (Musa paradisiaca L.) at different fermentation durations.

Objective: This research aims to examine the effect of different fermentation times on the results of scanning electron microscope energy dispersive X-ray (SEM-EDX), chemical, organoleptic, and microbiological quality of banana peel. Materials and Methods: The design in this study used a completely randomized design (four treatments and four replications). The treatments in this study were different durations of fermentation of banana peels; T0 = no fermentation; T1 = 6 days; T2 = 12 days; and T3 = 18 days. The research parameters were chemical, organoleptic, microbiological quality, composition, and SEM-EDX images. Analysis of chemical, organoleptic, and microbiological quality data was done using analysis of variance, followed by Duncan's multiple range testing at the 5% significance level, while the elemental composition and SEM-EDX images were analyzed descriptively. Results: The results of the study showed that the length of fermentation had a significant effect (p < 0.05) on moisture content, ash, crude fiber, nitrogen-free extract, and all organoleptic quality variables of banana peels. Different fermentation durations had no effect (p > 0.05) on crude protein, ether extract, metabolic energy, total lactic acid bacteria, total bacteria, Gram positive or negative bacteria, and total fungi on banana peels. The analysis showed that the elemental composition of banana peels is C, Na2O, Cl, K2O, MgO, SO3, SiO2, and P2O5. Conclusion: Eighteen days of fermentation improved the chemical quality, organoleptic, microbiological, elemental composition, and SEM-EDX image of fermented banana peel.