PENGARUH LAMA FERMENTASI TERHADAP FRAKSI SERAT SILASE KULIT PISANG KEPOK (Musa paradisiaca)
- Bagikan:
This study aims to determine the length of fermentation of the banana peel
silage fiber fraction. The experiment carried out at the Laboratory of Animal
Nutrition and Animal Feed, Kupang State Agricultural Polytechnic for 4 months
(June 2020 - September 2020). This study was designed in a Completely
Randomized Design (CRD) with 5 treatments 5 replications, namely banana peel
silage + fermented tapioka flour 5% for 0 days, banana peel silage + 5% tapioka
flour fermented for 7 days, banana peel silage + tapioka flour 5 % fermented for
14 days, banana peel silage + 5% tapioka flour fermented for 21 days, banana peel
silage + 5% tapioka flour fermented for 28 days. Analysis of variance showed that
the fermentation time had a significant effect (P <0.01) on the NDF content, the
Duncan test showed a very significant difference (P <0.01) in the NDF content
between 0 days treatment with 7 days, 14 days, 21 days, and treatment. 28 days.
The duration of fermentation had significant effect (P <0.01) on the ADF content,
the Duncan test showed significant differences (P <0.01) in the ADF content
between 7 days fermentation treatment and 0, 14, 21, and 28 days fermentation
treatment. The duration of fermentation had significant effect (P <0.01) on the
cellulose content. Duncan test showed that (P <0.01) the cellulose content had
significant difference in the 7 and 21 days fermentation treatment, and 0, 14, and
28 days treatment. The duration of fermentation had a very significant effect (P
<0.01) on the hemicellulose content, the Duncan test showed that there was
significant difference (P <0.01) in the hemicellulose content between 0 day
treatment, and 7, 14, 21, and 28 days treatment. The length of fermentation had no
difference on Lignin content between treatments 0, 7 and 14 days, but those
treatments had significant difference (P <0.01) on treatment 21 and 28 days.
Furthermore, lignin content in treatment 21 days had significant difference (P
<0.01) and 28 days. This finding showed that banana peels with 5% tapioka flour
addition and fermented for 21 days were able to reduce the NDF and Lignin
content. It was concluded that kepok banana peels were effective at 21 days
fermentation
Detail Information
| Item Type |
SKRIPSI
|
|---|---|
| Penulis |
LEONARDUS RISALDI SAKTI - Personal Name
|
| Student ID |
172388077
|
| Dosen Pembimbing |
Tri anggarini Y. Foenay, S.Pt, MS - - Dosen Pembimbing 1
Dr. Theresia N. I. Koni, S.Pt, M.Si - - Dosen Pembimbing 2 |
| Penguji |
Helda, S.Pt., M.Si - - Penguji 1
Ir. Bachtaruddin Badewi, M.Si - - Penguji 2 Dr. Theresia N. I. Koni, S. Pt, M.Si - - 4 Tri anggarini Y. Foenay, S. Pt, MS - - 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 | |
| Copyright |
POLITEKNIK PERTANIAN NEGERI KUPANG
|
| Doi |