EVALUASI KCBK, KCBO, N-NKj, DAN pH KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI DENGAN AspergiUus niger SECARA In Vitro

TRIHASTUTI, NOVI and Fariani, Armina and Abrar, Arfan (2010) EVALUASI KCBK, KCBO, N-NKj, DAN pH KULIT BUAH KAKAO (Theobroma cacao) FERMENTASI DENGAN AspergiUus niger SECARA In Vitro. Undergraduate thesis, Sriwijaya University.

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Abstract

The aim of this research was to evaluate dry matter digestibility (DMD), organic matter digestibility (ODM), N-NH3 and pH of pod shell cacao {Theobroma Cacao) fermented with Aspergillus niger. This research was held in June 2010 at animal nutrition and feed laboratory of Agriculture Faculty Universityof Sriwijaya. Completely randomized designed with 4 treatments and 3 replications 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) and fermented pod shell cacao with 15% Aspergillus niger (P3). Observed Parameter were DMD, OMD, N-Nh3, and pH. The result showed that Fermentation with Aspergillus niger on pod shell cacao affect the DMD and OMD compared to control. Pod shell cacao fermented increase DMD for 5%, 10% and 15% Aspergillus niger fermentation of 77.83%, 76.95%, and 77.09% respectively. OMD value ware 78.05%, 77.22% and 77.22% respectively. Aspergillus niger fermentation to 5% could increased pod shell cacao digestibility.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kulit Buah kakao, Fermentasi, In Vitro
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:	Afrizal Aziz
Date Deposited:	17 Jan 2023 02:29
Last Modified:	17 Jan 2023 02:29
URI:	http://repository.unsri.ac.id/id/eprint/86365

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