English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The purpose of the  research  was to examined the effect of packaging material and the addition of turmeric levels on the calf starter pellet to the total fungi, the presence gram negatives and  Aspergillus flavus  at 56 days. The method was used the pelleting process. The research used a CRD with factorial pattern (3x2) and 3 replications. The first factor was the addition of turmeric flour (w/w) (0%, 0.6% and 1.2%) and the second factor was the type of packaging material (plastic and paper). Data on the total of fungi were analyzed using ANOVA, while data on the presence of gram negative bacteria and  Aspergillus flavus  were analyzed descriptively. The results showed that there was no interaction effect between the first factor and the second factor to the total fungi. Gram negative bacteria were still found on the pellets in all treatments. Whereas  Aspergillus flavus  was only found at the level 0%(plastic) and 0,6%(paper). The conclusion was the addition of turmeric levels in the calf starter pellet who were packaged with plastic and paper have not been able to inhibit the growth fungi and gram negative bacteria, but can inhibit  Aspergillus flavus  at the turmeric flour level of 1,2%.

iop conference series. earth and environmental science

The Effect of Packaging Materials Type and Addition of Turmeric (Curcuma Domestica) Flour on Calf Starter Pellet to The Total of Fungi, The Existence of Gram Negative Bacteria and Aspergillus Flavus