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Sargassum sp., a brown seaweed abundant in Semau Island, East Nusa Tenggara, Indonesia, has potential as an alternative feed source in animal nutrition due to its rich chemical composition. This study aimed to determine Sargassum sp.'s chemical and carbohydrate composition using different drying methods to evaluate its suitability as livestock feed. A Completely Randomized Design (CRD) with three treatments—sun drying, oven drying at 60°C, and air drying—and five replications were employed. Using standard proximate analysis, fresh seaweed samples were dried according to the treatments and analyzed for dry matter, organic matter, crude protein, crude fat, crude fiber, and carbohydrate content. The results showed that the drying method significantly affected (P 0.05) on crude fiber and carbohydrate content. Air-dried samples exhibited the highest crude protein content (6.38%) compared to sun-dried (4.71%) and oven-dried (4.94%) samples, indicating better preservation of protein at lower temperatures. Crude fat content was highest in sun-dried samples (0.56%) and lowest in air-dried samples (0.24%). Carbohydrate content ranged from 52.83% to 54.00% across all treatments without significant differences. These findings suggest that air drying is the most effective method for retaining the nutritional components of Sargassum sp., enhancing its potential as a valuable ingredient in animal feed formulations. The drying method significantly influences Sargassum sp. seaweed's chemical composition. Air drying preserves key nutritional components, making it the recommended method for processing Sargassum sp. for use in animal nutrition.

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This study was conducted to investigate the effect of sugar cane levels and drying methods on chemical and physical quality of ground beef “dendeng”. The materials were ground beef, cane sugar, and spices consisting of salt, garlic, coriander, and galangal. The treatments were the sugar cane levels, consisting of 20, 30, and 40% (w/w of meat weight), and the drying methods, consisting of oven drying and sun drying. The oven drying was done at 50+20C for 15 hours, while sun drying was done at 40+20C for 6 hours per day for 4 days. The variables were tested on chemical quality (moisture, protein, and fat contents), and physical quality (pH and tenderness). Data were analyzed by analysis of variance of factorial pattern (3x2) of completely randomized design and continued by Duncan's new multiple ranges test. The results showed that there was an interaction between the sugar cane levels and the drying methods on the protein content and tenderness of ground beef “dendeng” (P

Penelitian ini bertujuan untuk mengetahui mutu protein dendeng ikan hiu (Chiloscyllium sp.) yang dikeringkan dengan menggunakan tiga jenis metode pengeringan yang berbeda, yaitu pengeringan dengan sinar matahari, oven udara panas (60°C) dan oven vakum (60°C). Sebelum dikeringkan, irisan daging ikan (ukuran 4 cm x 12 cm x 3 mm) direndam dalam larutan bumbu dan dikeringkan sehingga kandungan airnya berkisar antara 23-25%. Analisis dilakukan terhadap kandungan asam amino bahan baku dan dendeng hiu, dan nilai asam amino digunakan untuk menghitung skor kimia, skor asam amino, dan indeks asam amino. Hasil penelitian menunjukkan bahwa pada daging ikan hiu segar, skor kimia, skor asam amino, dan indeks asam amino esensial lebih tinggi dibandingkan dengan dendeng ikan hiu dengan berbagai cara pengeringan. Secara umum, pengeringan menyebabkan terjadinya penurunan mutu protein dendeng ikan hiu. Skor kimia, skor asam amino, dan indeks asam amino esensial daging ikan hiu segar berturut-turut adalah 65,93; 100,49; dan 89,13; pengeringan oven 56,48; 82,59; dan 75,86; pengeringan sinar matahari 51,15; 61,55; dan 79,43; dan pengeringan oven vakum 51,86; 62,41; dan 72,44. Hasil penelitian ini menunjukkan bahwa dendeng ikan hiu dengan pengeringan oven udara panas memiliki nilai skor kimia dan skor asam amino lebih tinggi, sedangkan dendeng dengan pengeringan sinar matahari memiliki indeks asam amino esensial lebih tinggi dari sampel lain