PENGARUH BERBAGAI LEVEL TEPUNG KANJI TERHADAP KANDUNGAN BAHAN KERING DAN BAHAN ORGANIK WAFER JERAMI PADI AMONIASI

IRAWAN, EDI (2011) PENGARUH BERBAGAI LEVEL TEPUNG KANJI TERHADAP KANDUNGAN BAHAN KERING DAN BAHAN ORGANIK WAFER JERAMI PADI AMONIASI. S1 thesis, Universitas Mataram.

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Abstract

This research conducted from 27th August until 20th September 2010 Forage Feed Laboratory of Animal Husbandry Faculty of Mataram University. The purpose of this research is to find out the effect of different level of starch flour on the of dry mater and organic mater in straw of amonifiacated rice. This research use Completely Randomize Design (CRD) as an experiment design with 5 treatments and 3 replications. The treatments are: (TO (100% Rice Straws), T1 (2 % starch flour), T2 (4% starch flour), T3 (6% starch flour), T4 (8% starch flour) and T5 (10% starch flour). Data were analyzed by Analysis of Varian (ANOVA). Based on the result, different level of starch flour has no significant effect on the concentration of dry mater and organic mater in straw of amonificated rice (P>0,05). However, TS treatment (10 % starch flour) gives the highest of dry mater (91,97%) and organic mater concentration (73,94%) Rice Straw Amoniated.

Item Type:	Thesis (S1)
Keywords (Kata Kunci):	Data were analyzed by Analysis of Varian,organic mater concentration
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Peternakan
Depositing User:	Imran SE
Date Deposited:	11 Mar 2019 02:51
Last Modified:	11 Mar 2019 02:51
URI:	http://eprints.unram.ac.id/id/eprint/12580

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