Skripsi
DEGRADASI ANTI NUTRISI TANIN PADA KULIT BUAH KAKAO (Theobroma cacao) DENGAN Aspergillus niger
This research was held to study the effect of cacao shell pod fermentated with Aspergillus niger to tannin degradation. It was held form June to July 2010 on Analytical Laboratory of Animal Feed and Nutrition. Agriculture Faculty of Sriwijaya University. Completely randomized design with 4 treatment fermentation dosage and 3 replication were done on this research.The treatments were control (P0), 5% Aspergillus niger on shell pod cacao (Pl), 10% Aspergillus niger on shell pod cacao (P2) and 15% Aspergillus niger on shell pod cacao (P3). Result shows that Aspergillus niger on shell pod cacao could degradate tannin up to 16,12% on 10% Aspergillus niger addition. However, dissolved protein and tannin concentration were not significantly difference
Inventory Code | Barcode | Call Number | Location | Status |
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1007002163 | T77948 | T779482010 | Central Library (Referens) | Available but not for loan - Not for Loan |
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