Skripsi

EVALUASI KCBK, KCBO, N-NKj, DAN pH KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI DENGAN AspergiUus niger SECARA In Vitro

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Penilaian

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The aim of this research was to evaluate dry matter digestibility (DMD), organic matter digestibility (ODM), N-NH3 and pH of pod shell cacao {Theobroma Cacao) fermented with Aspergillus niger. This research was held in June 2010 at animal nutrition and feed laboratory of Agriculture Faculty Universityof Sriwijaya. Completely randomized designed with 4 treatments and 3 replications were used. Treatments were pod shell cacao (control), fermented pod shell cacao with 5% Aspergillus niger (Pl), fermented pod shell cacao with 10% Aspergillus niger (P2) and fermented pod shell cacao with 15% Aspergillus niger (P3). Observed Parameter were DMD, OMD, N-Nh3, and pH. The result showed that Fermentation with Aspergillus niger on pod shell cacao affect the DMD and OMD compared to control. Pod shell cacao fermented increase DMD for 5%, 10% and 15% Aspergillus niger fermentation of 77.83%, 76.95%, and 77.09% respectively. OMD value ware 78.05%, 77.22% and 77.22% respectively. Aspergillus niger fermentation to 5% could increased pod shell cacao digestibility.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
1007001708	T86365	T863652010	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T863652010

Publisher

Inderalaya : Prodi Peternakan Fakultas Pertanian., 2010

Collation

v, 38 hlm.: Ilus., tab. ; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.707

Content Type

Text

Media Type

unmediated

Carrier Type

unspecified

Edition

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Subject(s)

Peternakan
Kulit Buah Kakao--Pakan Ternak

Specific Detail Info

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Statement of Responsibility

HALIM

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