PENGARUH LAMA PEREBUSAN TERHADAP KANDUNGAN PROTEIN KASAR, SERAT KASAR, LIGNIN DAN TANIN PADA KULIT KOPI

RAMADHAN, JULI and Palupi, Rizki and Muhakka, Muhakka (2008) PENGARUH LAMA PEREBUSAN TERHADAP KANDUNGAN PROTEIN KASAR, SERAT KASAR, LIGNIN DAN TANIN PADA KULIT KOPI. Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of this research was study the Effect of boiling time on crude protein, crude fiber and tannin concentration of coffee pulp. This research was held for on Juny 2006 in Animal feed and nutrition laboratory of Agriculture faculty Sriwijaya University, Inderalaya. Coffee pulp analysis were done in laboratory ruminantia nutrition and Chemical feedstuff of Animal Science faculty, Padjajaran University Bandung. This research using completely randomized design with 4 treatments and 4 replications P0 (0 minutes), P1 (20 minutes), P3 (60 minutes). Observed parameters were crude protein, crude fiber, lignin and tannin concentration. The Result shows that boiling time significantly affect crude protein, crude fiber, lignin and tannin concentration of coffee pulp. It conclude that 60 minutes boiling time decrease crude protein, crude fiber, lignin and tannin concentration of coffee pulp.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kualitas kulit kopi
Subjects:	S Agriculture > SB Plant culture > SB974-978 Organic plant protection. Biological control
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	07 Feb 2022 01:46
Last Modified:	09 Feb 2022 07:50
URI:	http://repository.unsri.ac.id/id/eprint/64471

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