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PENGARUH LAMANYA FERMENTA TOTAL ASAM, DAN AMMONIA SI TERHADAP pH, JUS LIMBAH PASAR SAYUR

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Penilaian

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Market vegetable waste is the remains of vegetables that are not sold, the result of weeding or parts of vegetables that are not used for human consumption. To take advantage of this vegetable waste, it is necessary to do fermentation. Fermentation is a process carried out by microorganisms whose purpose is to increase the nutritional value and change the texture. This study aims to determine the effect of fermentation time pH, total acid, ammonia and of vegetable market waste juices. This research was carried out from September to November 2021 at the Nutrition and Animal Feed Laboratory of the Animal Husbandry study program, Department of Animal Husbandry Technology and Industry, Sriwijaya University. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses.This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of: P0 (fermentation time 0 days), P1 (fermentation time 6 days), P2 (fermentation time 12 days), P3 (fermentation time 18 days). The observed variables included pH, total acid, and ammonia with the duration of fermentation of vegetable market waste juice. The results showed that the duration of fermentation of vegetable market waste juice had a significant effect (P

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000547	T66350	T663502022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T663502022

Publisher

Inderalaya : Prodi Peternakan, Jurusan Teknologi dan Industri Peternakan, Fakultas Pertanian., 2022

Collation

xii, 33 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.207

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Pakan ternak
Prodi Peternakan

Specific Detail Info

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Statement of Responsibility

SEPTA

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