LAPORAN TUGAS AKHIR
KANDUNGAN NUTRIEN SILASE KULIT PISANG KEPOK (Musa paradisiaca normalis) PADA LAMA FERMENTASI YANG BERBEDA
- Bagikan:
This study aimed to determine the fermentation length on the nutrient content of kepok banana peel silage (Musa paradisiaca normalis). A completely randomized design with 5 treatments and 5 replications was used in this study. The treatments were P0= fermented for 0 days, P1= fermented for 7 days, P2= fermented for 14 days, P3= fermented for 21 days, P4= fermented for 28 days. The variables observed were dry matter, ash, crude protein, crude fat, and crude fiber The results showed that the fermentation length had a very significant effect (P<0.01) on the dry matter and crude protein content, a significant effect (P<0.05) on the ash content, crude fat, and crude fiber of the kepok banana peel silage. The conclusion of this study is that the length of fermentation affects nutrient levels in banana peels. Fermentation for 7 days resulted in the highest levels of dry matter, ash, crude protein, and crude fat and the lowest crude fiber in kepok banana peel silage.
Keywords: kepok banana peel, fermentation length, dry matter, ash, crude
protein, crude fat, crude fiber
Detail Information
| Item Type |
LAPORAN TUGAS AKHIR
|
|---|---|
| Penulis |
ALEXANDER M. BEO - Personal Name
|
| Student ID |
172388006
|
| Dosen Pembimbing |
Dr. Theresia N. I. Koni, S.Pt, M.Si - - Dosen Pembimbing 1
Dr. Radempta Wea, S.Pt., MP - - Dosen Pembimbing 2 |
| Penguji |
Helda, S.Pt., M.Si - - Penguji 1
Asrul, S.Pd., M.Si - - Penguji 2 Dr. Theresia N. I. Koni, S. Pt, M.Si - - 4 Dr. Redempta Wea, S. Pt., MP - - 5 |
| Kode Prodi PDDIKTI | |
| Edisi |
Published
|
| Departement |
TEKNOLOGI PAKAN TERNAK
|
| Kontributor |
AHMAD FADIL - Kontributor
|
| Bahasa |
Indonesia
|
| Penerbit | POLITEKNIK PERTANIAN NEGERI KUPANG : KUPANG., 2021 |
| Edisi |
Published
|
| Subyek | |
| No Panggil |
D-IV TPT 21 BEO k
|
| Copyright |
POLITEKNIK PERTANIAN NEGERI KUPANG
|
| Doi |