DIPPING BIKANG (SEED AND PEEL OF BLACK GRAPE) POTENTION IN REDUCING BACTERIA CONTAMINATION OF DAIRY CATTLE

Abstract

ABSTRACT

The purpose of this research was to examine the potention of using dipping bikang (seed and peel of black grape) in reducing milk bacteria contamination of dairy cattle when it compared with sintetic dipping. The research used 12 dairy cattle of 3-4 lactation periode of age. Dipping bikang consist of 50 % seed : 50 % black grape peel that they were grinding tobe flour before. Then ekstraction with aquadesh in several level are p0 = dipping sintetis, P1 = 20 % mixture of flour of seed and black grape peel, P2 = 50 % mixture of flour of seed and black grape peel, P3 = 80 % mixture of flour of seed and black grape peel. Dairy cattle were allotted to four level dipping treatments randomly into 0 %, 20 %  50 %, 80 %. Three replications each treatment. The observed variable was bacteria contamination of  dairy cattle. Dipping bikang treatment was done 28 days.  Data collecting of bakteria contamination was in 0 day and after 29 day with total plate count (TPC) analyzed. Analyzed data used Completely Randomized Design and followed by Duncan’s Multiple Range Test (only for significant effect).

The result of this research showed that the use of dipping bikang (seed and peel of black grape) on reducing milk bacteria contamination of dairy cattle was no difference (P>0,05).  The conclusion of this research was potention of treatment seed and black grape peel mixture as dipping bikang was same with dipping sintetis in reducing milk bacteria contamination. The optimally level treatment of using bikkang dipping was p3 = 80 % mixture of flour of seed and peel black grape.

 

Key words: dipping, seed, peel, grape, black, dairy cattle.