RUSDI, RUSDI (2016) PENGARUH BEBERAPA JENIS FERMENTOR PADA TONGKOL JAGUNG TERHADAP KECERNAAN IN-VITRO BAHAN KERING DAN BAHAN ORGANIK. S1 thesis, Universitas Mataram.
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Abstract
This study aims to determine the in-vitro digestibility of dry matter and organic matter fermented corn cobs using several types of fermenters. This research was conducted at the Laboratory of Forage and Grazing Management Padang then proceed with the analysis of in-vitro digestibility of dry matter and organic matter in the Laboratory of Nutrition and Food Sciences Faculty of Animal Husbandry, University of Mataram, from 23 September to 4 November 2014. The experimental design used was completely randomized design (CRD) and if there is a real difference followed by Duncan's multiple range test. Organoleptic observations, T3 shows the best result is slightly rough texture and feels wet, sour aroma has a sweet, bright colors and a pH of 4.27. Results Duncan's multiple range test showed that T0, T1, T2 and T3 dry matter and organic matter were significantly different (P< 0.05). It was concluded that the use of fermenters DSA (Decomposers Super Active) showed the best results of the organoleptic properties and in-vitro digestibility of dry matter and organic matter.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Corn Cob, Dry Matter, Organic Matter. |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Imran SE |
| Date Deposited: | 12 Mar 2019 05:15 |
| Last Modified: | 12 Mar 2019 05:15 |
| URI: | http://eprints.unram.ac.id/id/eprint/12667 |
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