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PERUBAHAN KADAR PROTEIN KASAR, LEMAK KASAR DAN SERAT KASAR RANSUM BERBAHAN BAKU LOKAL YANG DIFERMENTASI DENGAN KADAR AIR BERBEDA

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Locally sourced ration as yet have obstacles that are high level of crude fiber, lower digestibility and presence of anti nutritional substances. Technology of fermentation with microbes from tape yeast is able to increase the nutrient digestibility. Microbes have the optimum of moisture content to grow and multiply. The aim of this study was to determine the change of crude protein, crude lipid and crude fiber in locally sourced ration fermented with different moisture content. The research was implemented from September until November 2016 at the Laboratory of Animal Feed and Nutrition, Faculty of Agriculture, University of Sriwijaya. This study used completely randomized design (CRD) with five treatments based on the level of moisture content, and three replications. The treatments consist of P0 (Ration fermented without adding water), P1 (Ration fermented with 40% moisture content), P2 (Ration fermented with 50% moisture content), P3 (Ration fermented with 60% moisture content) and P4 (Ration fermented with 70% moisture content). The variables observed were changing of crude protein, lipid and fiber in fermented ration with different moisture content. The results showed that fermented ration containing local ingredients with different moisture content significantly affected (P

Availability
Inventory Code Barcode Call Number Location Status
1707002922T18098T180982017Central Library (REFERENCES)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T180982017
Publisher
Inderalaya : Prodi Peternakan, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xiv, 24 hlm.; ill.; tab.; 28 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
633.207
Content Type
Text
Media Type
unmediated
Carrier Type
unspecified
Edition
-
Subject(s)
Prodi Peternakan
Tumbuhan Pakan Ternak
Specific Detail Info
-
Statement of Responsibility
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