{
    "biblio_id": 206,
    "title": "FERMENTASI JERAMI PADI MENGGUNAKAN GULA LONTAR PADA LEVEL YANG BERBEDA TERHADAP  KANDUNGAN NUTRISI DAN PALATABILITAS",
    "type": "LAPORAN TUGAS AKHIR",
    "gmd_name": "LAPORAN TUGAS AKHIR",
    "publisher_name": "POLITEKNIK PERTANIAN NEGERI KUPANG",
    "publish_place": "KUPANG",
    "publisher_year": "2021",
    "collation": "",
    "series_title": "",
    "call_number": "D-IV TPT 21 ALN f",
    "language_name": "Indonesia",
    "source": "mixed material",
    "classification": "",
    "notes": "This study aims to determine the effect of rice straw fermentation using palm sugar\r\nat different levels on nutrient content and palatability. This research was conducted\r\nin two locations on 1-30 December 2019. Rice straw fermentation feed has been\r\ncarried out at the Kupang State Agricultural Polytechnic Entrepreneurship Unit in\r\nOesao, Kupang Regency, while the nutritional content test has been carried out at\r\nthe Kupang State Agricultural Polytechnic Nutrition Laboratory. The tools used in\r\nthis study were an analytical sitting scale with a capacity of 150 kg, a digital scale\r\nwith a capacity of 2 tons, a grinding machine, a filter, a 2x3 meter tarpaulin, large\r\nred plastic, a bucket, clear insulation, a 10liter capacity hand sprayer, a pH\r\nmeasuring instrument. (litmus paper), markers, label paper, books, ballpoint pens,\r\n3 ml spoit, plastic drums, machetes, medium-sized brown envelopes, sacks, plastic\r\nclips and the materials used by 4 female Bali cattle weighing 230 kg \u2013277 kg, rice\r\nstraw, corn flour, EM4, water and palm sugar. The design used in this study was a\r\nrandomized block design (RBD) with 4 treatments and 4 replications consisting of\r\nR0: 2 kg of dry rice straw (control), R1: 2 kg of straw + palm sugar 50 ml + EM4\r\n2.5 ml + Water 1.5 L + 0.2 Kg Corn Flour, R2: 2 Kg Straw + Palm Sugar 100 ml +\r\nEM4 2.5 ml + 1.5 L Water + 0.2 Kg Corn Flour, R3: 2 Kg Straw + palm sugar 150\r\nml + EM4 2.5 ml + Water 1.5 L + 0.2 Kg Corn Flour. ml + EM4 2.5 ml + Water\r\n1.5 L + Corn Flour 0.2 Kg. The variables observed were dry matter content, ash\r\ncontent, crude protein content, crude fat content, crude fiber content and\r\npalatability. The research data were analyzed using analysis of variance (ANOVA)\r\nto determine the differences between treatments, then continued with the Duncan\r\ntest. The results of the analysis of variance showed that the fermentation of rice\r\nstraw with the addition of palm sugar at different levels showed that the treatment\r\nhad a very significant effect (P <0.01) on the nutrient content and palatability. Based\r\non the results and discussion, it can be concluded that the fermentation of rice straw\r\nwith the addition of palm sugar at different levels has a significant effect on nutrient\r\ncontent and palatability.",
    "image": "POLITANI.jpg.jpg",
    "files": [
        {
            "slims:digital_item": {
                "#cdata": "WINDA ASTRIANY ALNABE"
            }
        }
    ],
    "name": [
        {
            "authors": {
                "author_name": "WINDA ASTRIANY ALNABE",
                "authority_type": "Pengarang"
            }
        }
    ],
    "subjects": [
        {
            "subject": {
                "topic": "Gula Lontar",
                "topic_type": "t"
            }
        },
        {
            "subject": {
                "topic": "Jerami",
                "topic_type": "t"
            }
        }
    ],
    "input_date": "2021-11-09 09:08:41",
    "last_update": "2021-11-09 09:08:41"
}