LAPORAN TUGAS AKHIR
KANDUNGAN NUTRISI BIJI ASAM (Tamarindus indica L) YANG MENGGUNAKAN GULA AIR DENGAN LAMA FERMENTASI YANG BERBEDA
- Bagikan:
This study aims to assess the nutritional quality of tamarind seeds using water
sugar with different fermentation times. This research was conducted for (3) months
from May-July 2020 at the Kupang State Agricultural Polytechnic Campus. This
research was an experimental study designed using a completely randomized design
(CRD) with 4 treatments 5 replications consisting of R0: Tamarind + 10% water sugar
for 0 days, R1: Tamarind + 10% water sugar for 5 days, R2: Tamarind seeds + 10%
water sugar for 10 days, R3: Tamarind seeds + water sugar 10% for 15 days which
was repeated 5 times. The variables observed in this study were dry matter, crude
protein, crude fat, crude fiber and ash content. . The results showed that the duration of
fermentation of tamarind beans significantly affected dry matter, crude protein, crude
fat, crude fiber and ash. In conclusion, fermentation of tamarind seeds using water
sugar with different fermentation time can increase dry matter, ash content, crude
protein, crude fat and reduce crude fiber, with the best fermentation time is 15 days so
it is suggested that biological tests on livestock are necessary.
Detail Information
| Item Type |
LAPORAN TUGAS AKHIR
|
|---|---|
| Penulis |
SENSIANA NITJANO - Personal Name
|
| Student ID |
162388101
|
| Dosen Pembimbing | |
| Penguji |
Dr. Theresia N. I. Koni, S. Pt, M.Si - - Penguji 1
Dr. Redempta Wea, S. Pt., MP - - Penguji 1 Asrul, S.Pd., M.Si - - Penguji 2 Ir. Bachtaruddin Badewi, M.Si - - Penguji 2 |
| Kode Prodi PDDIKTI | |
| Edisi |
Published
|
| Departement |
POLITEKNIK PERTANIAN NEGERI KUPANG
|
| Kontributor |
AHMAD FADIL - Kontributor
|
| Bahasa |
Indonesia
|
| Penerbit | POLITEKNIK PERTANIAN NEGERI KUPANG : KUPANG., 2021 |
| Edisi |
Published
|
| Subyek | |
| No Panggil |
D-IV TPT 21 JAN k
|
| Copyright |
POLITEKNIK PERTANIAN NEGERI KUPANG
|
| Doi |