LAPORAN TUGAS AKHIR
FERMENTASI JERAMI PADI MENGGUNAKAN GULA LONTAR PADA LEVEL YANG BERBEDA TERHADAP KANDUNGAN NUTRISI DAN PALATABILITAS
- Bagikan:
This study aims to determine the effect of rice straw fermentation using palm sugar
at different levels on nutrient content and palatability. This research was conducted
in two locations on 1-30 December 2019. Rice straw fermentation feed has been
carried out at the Kupang State Agricultural Polytechnic Entrepreneurship Unit in
Oesao, Kupang Regency, while the nutritional content test has been carried out at
the Kupang State Agricultural Polytechnic Nutrition Laboratory. The tools used in
this study were an analytical sitting scale with a capacity of 150 kg, a digital scale
with a capacity of 2 tons, a grinding machine, a filter, a 2x3 meter tarpaulin, large
red plastic, a bucket, clear insulation, a 10liter capacity hand sprayer, a pH
measuring instrument. (litmus paper), markers, label paper, books, ballpoint pens,
3 ml spoit, plastic drums, machetes, medium-sized brown envelopes, sacks, plastic
clips and the materials used by 4 female Bali cattle weighing 230 kg –277 kg, rice
straw, corn flour, EM4, water and palm sugar. The design used in this study was a
randomized block design (RBD) with 4 treatments and 4 replications consisting of
R0: 2 kg of dry rice straw (control), R1: 2 kg of straw + palm sugar 50 ml + EM4
2.5 ml + Water 1.5 L + 0.2 Kg Corn Flour, R2: 2 Kg Straw + Palm Sugar 100 ml +
EM4 2.5 ml + 1.5 L Water + 0.2 Kg Corn Flour, R3: 2 Kg Straw + palm sugar 150
ml + EM4 2.5 ml + Water 1.5 L + 0.2 Kg Corn Flour. ml + EM4 2.5 ml + Water
1.5 L + Corn Flour 0.2 Kg. The variables observed were dry matter content, ash
content, crude protein content, crude fat content, crude fiber content and
palatability. The research data were analyzed using analysis of variance (ANOVA)
to determine the differences between treatments, then continued with the Duncan
test. The results of the analysis of variance showed that the fermentation of rice
straw with the addition of palm sugar at different levels showed that the treatment
had a very significant effect (P <0.01) on the nutrient content and palatability. Based
on the results and discussion, it can be concluded that the fermentation of rice straw
with the addition of palm sugar at different levels has a significant effect on nutrient
content and palatability.
Detail Information
| Item Type |
LAPORAN TUGAS AKHIR
|
|---|---|
| Penulis |
WINDA ASTRIANY ALNABE - Personal Name
|
| Student ID |
152388057
|
| Dosen Pembimbing |
Ir. Thomas Lapenangga, MS - - Dosen Pembimbing 1
Ferdinan S. Suek, S.Pt., M.Si - - Dosen Pembimbing 2 |
| Penguji |
Ir. Thomas Lapenangga, MS - - Penguji 1
Aholiab Aoetpah, S. Pt., M.Rur., Sc., Ph.D - - Penguji 1 Ferdinan S. Suek, S.Pt., 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 ALN f
|
| Copyright |
POLITEKNIK PERTANIAN NEGERI KUPANG
|
| Doi |