CHEMICAL QUALITY OF COMPLETE RATION BISCUIT USING SAGO PITH AND RICE BRAN

Abstrak

The objective of this study was to determine the chemical quality of biscuit using sago pith
and rice bran as feed stuff. Sago pith, chopped elephant grass, rice brand, lamtoro leaves and
water were used. The method conducted by using complete randomized design with 5 treatments
were P1 (25% sago pith + 5% rice bran), P2 (20% sago pith + 10% rice bran), P3 (15% sago pith
+ 15% rice bran), P4 (10% sago pith + 20% rice bran), and P5 (5% sago pith + 25% rice bran).
Each treatment consisted of 5 replications. The results showed that the use of sago pith up to 25% and 5%
rice bran (treatment P1) had the highest water content was 7.14%, the lowest crude protein was 10.19%, the
lowest crude fat was 1.72%, and the highest BETN content was 57. 53%. In contrast, the use of rice bran
which was higher up to 25% and 5% sago pith (treatment P5) had the lowest water content of 6.09%, the highest crude protein was 11.99%, and the highest crude fat was 3.35%. It can be concluded that chemical
quality of P5 is higher than the others because of high protein and low water and lipid contents.
Key words: sago pith, rice bran, chemical quality, complete ration biscuit