PENGARUH LAMA FERMENTASI JERAMI PADI AMONIASIYANG DITAMBAH PROBIOTIK Bacillus Sp TERHADAP KECERNAAN INVITRO BAHAN KERING DAN BAHAN ORGANIK

Yuli Anggriani, Yuli Anggriani (2013) PENGARUH LAMA FERMENTASI JERAMI PADI AMONIASIYANG DITAMBAH PROBIOTIK Bacillus Sp TERHADAP KECERNAAN INVITRO BAHAN KERING DAN BAHAN ORGANIK. S1 thesis, Universitas Mataram.

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Abstract

This study aims to determine the digestibility of dry matter and organic matter of rice straw treated with the bacteria Bacillus sp. Research design used in this experiment is completely randomized design (CRD) with 4 treatments and 2 replications. The treatment is T0 (control), T1 (1 ml bacillus sp), T2 (1 ml bacillus sp), T3 (1 ml bacillus sp), data were analyzed by analysis of variance (ANOVA). If there is a noticeable difference range test performed with Duncans. Research results showed that the addition of Bacillus sp significant P <0.005) in improving the digestibility of dry matter and organic matter of rice straw. Keywords:

Item Type: Thesis (S1)
Keywords (Kata Kunci): Bacillus sp, rice straw, fermentation
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Peternakan
Depositing User: M Jafar Jafar
Date Deposited: 02 Aug 2018 01:42
Last Modified: 02 Aug 2018 01:42
URI: http://eprints.unram.ac.id/id/eprint/7239

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