FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA

Jurnal Peternakan Nusantara

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Field Value
 
Title FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA
 
Creator Mayangsari, Ismi
Harahap, Anwar Efendi
Zumarni, Zumarni
 
Description One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Storage 28 days. The results showed that the duration of fermentation had a significant effect(P<0,05)on the content of NDF, ADF, cellulose, hemicellulose and lignin of cocoa peel. The conclusion of this study that the treatment of 14% corn flour and 28 days fermentation time is the best treatment because it can reduce NDF%, ADF% and Lignin% silage of cocoa pods
 
Publisher Universitas Djuanda Bogor
 
Contributor
 
Date 2021-04-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs.unida.ac.id/jpnu/article/view/2874
10.30997/jpn.v7i1.2874
 
Source Jurnal Peternakan Nusantara; Vol 7, No 1 (2021); 25-32
2550-0740
2442-2541
10.30997/jpn.v7i1
 
Language eng
 
Relation https://ojs.unida.ac.id/jpnu/article/view/2874/pdf
https://ojs.unida.ac.id/jpnu/article/downloadSuppFile/2874/600
 
Rights Copyright (c) 2021 JURNAL PETERNAKAN NUSANTARA
 

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