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This study aimed to enhance nutrient intake, digestibility, rumen fermentation, and blood metabolites in Kacang goats by substituting grass silage with hydroponic maize fodder enriched with fermented compost tea. The compost tea, prepared by fermenting organic compost with sugared water + 40 mL EM4 for 3 days, was used to grow maize fodder hydroponically. Four male Kacang goats (13.05 ± 1.32 kg) were assigned to four dietary treatments in a 4x4 latin square design over four 15-day periods (10 days for adaption, 5 days for data collection). The treatments were: 60% grass silage + 10% Leucaena leucocephala + 30% concentrate (control, FCG0); 30% grass silage + 30% hydroponic maize fodder + 10% L. leucocephala + 30% concentrate (FCG1); 15% grass silage + 45% hydroponic maize fodder + 10% L. leucocephala + 30% concentrate (FCG2); and 60% hydroponic maize fodder + 10% L. leucocephala + 30% concentrate (FCG3). Goats on FCG3 had lower (p

This study was conducted to investigate the effects of supplementing Pueraria phaseoloides on feed intake, nutrient digestibility, rumen fermentation, and blood profiles in male Kacang goats fed Kume grass hay as a basal diet. Twelve male Kacang goats aged between 6 and 8 months with a mean body weight of 13.63 ± 1.40 kg were randomly assigned to four dietary treatments (three goats per treatment) in a 3x4 incomplete Latin square design. The treatments consist of a control group (P0) receiving grass hay and concentrate and three groups supplemented with 10% (P10), 20% (P20), and 30% (P30) P. phaseoloides of protein requirement on a dry matter basis. The data obtained in this study were statistically analyzed using the GLM procedure following ANOVA in SPSS Statistics for Windows, version 22. The results indicated that P. phaseoloides significantly (p

Various attempts are required to improve the quality of se’i as a traditional beef processed product from The Province of East Nusa Tenggara, Indonesia, since the raw beef commonly used is from thin cull Bali cows. Using raw beef from fatter cows may improve the quality of se’i, but the addition of organic acids such as different citric juices may also improve the quality of se’i. This research aimed to evaluate the quality of se’i processed from beef of cull Bali cows with different body condition scores (BCS) and added citrus juice (CJ) during marination to improve aroma, reduce lipid oxidation and bac-terial contamination. A completely randomized design (CRD) with a 3 x 3 factorial arrangement was assigned in this study. The first factor was the BCS of the cull cow i.e., BCS2, BCS3, and BCS4. The second factor was citrus juice, i.e. no citrus juice as control (NC), Lime juice (LJ), and Kaffir lime juice (KLJ). Results showed that the addition of KLJ improved the aroma and acceptability of se’i, but the addition of LJ failed to improve those parameters in BCS 2. In all BCS, the addition of lime or kaffir lime juice reduced the pH, residual nitrite, lipid oxidation, and the total plate count (TPC). How-ever, in BCS 4 only KLJ reduced the pH but it did not reduce the residual nitrite. In conclusion, the addition of KLJ was more effective to improve the sensory value of se’i, particularly when it was made from thin cull Bali cows (BCS 2). Meanwhile, to improve the shelf-life and the food safety of se’i as indicated by the ability to reduce the residual nitrite and thiobarbituric acid-reactive substances (TBARS) in Se'I, the addition of LJ proven to be more effective than KLJ. To produce the highest qual-ity of se’i, it is suggested to process beef from fat cull Bali cows (BCS 4) with the addition of lime juice for best sensory quality or with the addition of lime juice for longer shelf-life and minimum bac-terial contamination.