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

ILMA, AYU BIRKA and Yosi, Fitra and Sandi, Sofia (2017) PERUBAHAN KADAR PROTEIN KASAR, LEMAK KASAR DAN SERAT KASAR RANSUM BERBAHAN BAKU LOKAL YANG DIFERMENTASI DENGAN KADAR AIR BERBEDA. Undergraduate thesis, Sriwijaya University.

Preview	Text RAMA_54231_05041381320029_0019068502_0023117003_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (698kB) | Preview
	Text RAMA_54231_05041381320029_0019068502_0023117003_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (298kB) | Request a copy
	Text RAMA_54231_05041381320029_0019068502_0023117003_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (289kB) | Request a copy
	Text RAMA_54231_05041381320029_0019068502_0023117003_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (285kB) | Request a copy
	Text RAMA_54231_05041381320029_0019068502_0023117003_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (7kB) | Request a copy
	Text RAMA_54231_05041381320029_0019068502_0023117003_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (472kB) | Request a copy
	Text RAMA_54231_05041381320029_0019068502_0023117003_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (615kB) | Request a copy

Abstract

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<0,05) the changes of the crude protein, lipid and fiber. It was concluded that locally sourced ration fermented with 50% moisture content could increase the crude protein and reduce crude lipid and crude fiber.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Fermentation, moisture content, nutrient, locally sourced ration
Subjects:	S Agriculture > SF Animal culture > SF1-1100 Animal culture
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	25 Nov 2019 03:27
Last Modified:	25 Nov 2019 03:27
URI:	http://repository.unsri.ac.id/id/eprint/18098

Actions (login required)

View Item