TOTAL MIKROBA, TOTAL ASAM DAN pH RANSUM BERBAHAN BAKU LOKAL YANG DIFERMENTASI DENGAN KADAR AIR BERBEDA

SARI, RUELIN PURNAMA and Yosi, Fitra and Sandi, Sofia (2017) TOTAL MIKROBA, TOTAL ASAM DAN pH RANSUM BERBAHAN BAKU LOKAL YANG DIFERMENTASI DENGAN KADAR AIR BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

Fermentation is the process of breaking down complex components into simpler components involving microorganisms. The quality of fermented ration is highly determined by moisture content in substate. The aim of this study was to determine total of microba, total of acid and pH in locally sourced ration fermented with different moisture content. This research was conducted from September until November 2016 at the Laboratory of Animal Feed and Nutrition Study Program of Animal Science, Faculty of Agriculture, University of Sriwijaya. This study used completely randomized design (CRD) with five treatments and three replications. The treatments consisted 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 total of microba, total of acid and pH in fermented local ration. The results showed that ration containing local ingredients fermented with different moisture content sigificantly (P<0,05) affected the total of microba, total of acid and pH. It was concluded that locally sourced ration fermented with 50% moisture content could increase the total of microba, total of acid and pH.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Locally Sourced, Fermentation, Moisture Content, Total of Acid,Total of Microba
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 Sri Astuti
Date Deposited:	12 Dec 2019 01:40
Last Modified:	12 Dec 2019 01:40
URI:	http://repository.unsri.ac.id/id/eprint/21402

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