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PENGARUH LAMANYA FERMENTASI TERHADAP KUALITAS NUTRISI JUS LIMBAH PASAR SEBAGAI ALTERNATIF BAHAN PAKAN TERNAK

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Market waste in the form of vegetables and fruits can be used as an alternative material for animal feed. However, low crude protein, water content and high crude fiber are limiting factors in its application as feed, so further processing is needed to improve its nutritional value, namely fermentation technology. This research was conducted for three months at the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, Sriwijaya Indralaya University and the Laboratory of Nutrition and Forage, Bogor Agricultural University. This study used the market waste fermentation method (cabbage, mustard greens, carrots, and tomatoes) with a weight of 125gr on each market waste material in a ratio of 1:1 as well as 8% salt fermentation additives and 6.7% molasses. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (without fermentation), P1 (fermented market waste juice for 6 days), P2 (fermented market waste juice for 12 days), and P3 (fermented market waste juice for 18 days). The observed variables included dry matter, crude protein, crude fat, and crude fiber. The results of the fingerprint analysis showed that the fermentation time of the market waste juice had a significant effect (P

Availability
Inventory Code Barcode Call Number Location Status
2207000886T65513T655132022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T655132022
Publisher
Inderalaya : .,
Collation
x, 38 hlm.: ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
633. 207
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Pakan ternak
Prodi Peternakan
Specific Detail Info
-
Statement of Responsibility
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