SAHNAM, SAHNAM (2015) PENGARUH PEMBERIAN PROBIOTIK BACILLUS SPP. DENGAN LEVEL YANG BERBEDA PADA AIR MINUM TERHADAP KADAR LEMAK DAN KOLESTEROL TELUR AYAM BURAS. S1 thesis, Universitas Mataram.
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Abstract
Research which aim to know the level of gift Probiotik Bacillus Spp with using drinking water to rate degradation of fat and chicken's cholesterol egg Buras. This research has done on November- February 2015 in Taman Sari village of Gunung sari subdistrict. Material that used in this research is chicken Buras as much 32 which is in grouping in 4 treatment and 4 restating. Planned of chicken Research which is in using is RAK ( Rancangan Acak Kelompok) or RCBD. Result of research indicate that the gift of probiotik Bacillus Spp [of] [at] T.1, T2, T3, do not have an effect on (P>0.05) but have an in with the T.4 ( P<0.01) to fat degradation and have an effect on is not real ( P>0.05) to degradation of rate egg yolk cholesterol chicken Buras. The conclusion from this research is there is influence to degradation of rate egg fat. While to degradation of rate egg yolk cholesterol not yet had an effect on.
Item Type: | Thesis (S1) |
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Keywords (Kata Kunci): | Chicken Buras; probiotik; Bacillus Spp; Egg fat; Yolk cholesterol. |
Subjects: | Q Science > Q Science (General) |
Divisions: | Fakultas Peternakan |
Depositing User: | Imran SE |
Date Deposited: | 12 Mar 2019 05:16 |
Last Modified: | 12 Mar 2019 05:16 |
URI: | http://eprints.unram.ac.id/id/eprint/12656 |
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