World Journal of
Pharmaceutical and Life Sciences

IN VITRO NUTRITION VALUE OF SLOW RELEASE UREA PRODUCTS FROM THE COMBINATION COOKING RESULTS OF UREA WITH GEWANG (CORYPHA UTAN LAMK.) STEM CONTENT (UMBUT) STARCH

Edwin Jermias Lodowik Lazarus* and Emma Dyelim Wie Lawa

ABSTRACT

Utilization of slow-release urea products can increase nitrogen and energy utilization and rumen fermentation. The purpose of this study was to evaluate the nutritional value of the slow-release urea product (combined product) as a result of in vitro cooking of the combination of urea and stem content (umbut) starch of the gewang stem. The fermentation products evaluated were pH, concentration of N-NH3, total VFA and microbial protein synthesis. The treatments applied were 2 factors, namely cooking factor (P) in a rotating autoclave with 3 times namely respectively 0 hours (P0), 1 hour (P1) and 2 hours (P2) and urea level factor with 3 levels namely respectively 0% (U0), 2% (U2) and 4% (U4), as well as control treatment without cooking (p0) at 3 levels of urea. The experimental design used was a completely randomized design with a 4 x 3 factorial pattern with 3 replications. Statistical analysis using analysis of variance (Anova) and Duncan's Multiple Range Test. The relationship between the two treatment factors with each variable used orthogonal polynomial regression analysis. The research results showed that there was an interaction between cooking time and urea level on the variables of pH value, N-NH3 concentration and microbial protein synthesis, while total VFA was not the result of treatment interaction. The highest in vitro nutritional value was achieved by the combined product of urea-stem content (umbut) starch of gewang stem which was cooked for 2 hours with the urea level of 4% (P2U4) namely, the value of pH 6.77; N-NH3 9.49 mg/100 mL, total concentration of VFA 141.79 mMol and microbial protein synthesis 8.29 mg/g/4 hours. It was concluded that the combined product of cooking result of urea and stem content (umbut) starch of gewang stem produced fermentation products according to the needs of in vitro rumen microorganisms with the best cooking time of 2 hours and urea level of 4%. This combined product can be categorized as a slow release urea product.

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