EVALUASI KANDUNGAN FRAKSI SERAT KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI DENGAN Aspergillus niger

AFRIDAYANTI, NENY and Fariani, Armina and Abrar, Arfan (2010) EVALUASI KANDUNGAN FRAKSI SERAT KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI DENGAN Aspergillus niger. Undergraduate thesis, Sriwijaya University.

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Abstract

Tliis research was done to study pod shell cacao fibre fraction fermented with Aspergillus niger . It was held in June 2010 at Animal Nutrition and Feed Laboratory of Agriculture Faculty, Sriwijaya University. Complete randomized designed with 4 treatments and 3 replication 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), fermented pod shell cacao with 15 % Aspergillus niger (P3). The result showed that 10 % Aspergillus niger give nonsignificant result (P>0,05) on NDF (0.77 %), ADF (0.38 %), cellulose (1.12 %), hemicellulose (0.11 %) and lignin (0.72%) of fermented pod shell cacao. However, fermented using Aspergillus niger on pod shell cacao significantly decrease crude fibre as 22.4 %.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	buah kakao
Subjects:	S Agriculture > SF Animal culture > SF94.5-99 Feeds and feeding. Animal nutrition
Divisions:	05-Faculty of Agriculture > 54231-Animal Husbandry (Animal Science) (S1)
Depositing User:	Mrs Beta Ria Febrianti
Date Deposited:	11 Aug 2022 04:52
Last Modified:	11 Aug 2022 04:52
URI:	http://repository.unsri.ac.id/id/eprint/77101

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