JUMLAH TOTAL BAKTERI ASAM LAKTAT DAN PH PAKAN CAIR BERBAHAN BIJI ASAM UTUH PADA LAMA FERMENTASI BERBEDA

Detail Cantuman

JUMLAH TOTAL BAKTERI ASAM LAKTAT DAN PH PAKAN CAIR BERBAHAN BIJI ASAM UTUH PADA LAMA FERMENTASI BERBEDA

XML JSON

he aims of this research were to determine pH and the total number of lactic acid
bacteria from fermented liquid tamarind seed feed. The research materials were
tamarind seeds, bran, yellow corn, soybean meal, meat and bone meal, and water.
The treatments were: R0: Liquid feed fermentation time (LFFT) of 0 days; R1: LFFT of 7
days; R2: LFFT 14 days; R3: LFFT 21 days; and R4: LFFT 28 days. Research variables:
total number of lactic acid bacteria and pH. The results showed that the total number
of lactic acid bacteria increased from 0 (fermentation time 0 days) to 5.59 x 104 CFU /
ml (fermentattion time 14 days) and the pH decreased from 5.76 ± 0.11 to 3.76 ± 0.05.
It was concluded that fermentation time of up to 14 days causes in the total number of
lactic acid bacteria and a decrease in pH.

Detail Information

Item Type
ARTIKEL
Penulis
REDEMPTA WEA - Personal Name
Bernadete Barek Koten - Personal Name
Endeyani V. Mohammad - Personal Name
Student ID
197105081995122002
Dosen Pembimbing
Penguji
Kode Prodi PDDIKTI
Edisi
Published
Departement
Politeknik Pertanian Negeri Kupang
Kontributor
Bahasa
Indonesia
Penerbit POLITEKNIK PERTANIAN NEGERI KUPANG : Kota Kupang NTT.,
Edisi
Published
Subyek
No Panggil
Copyright
POLITEKNIK PERTANIAN NEGERI KUPANG
Doi

Lampiran Berkas

LOADING LIST...



Informasi

DETAIL CANTUMAN

Kembali ke sebelumnya