Nutritive content of banana peel flour (Musa paradisiaca) fermented by goat rumen fluid

Jurnal Ilmu Peternakan Terapan

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Title Nutritive content of banana peel flour (Musa paradisiaca) fermented by goat rumen fluid
Kandungan nutrien kulit pisang kepok (Musa paradisiaca) yang difermentasi dengan cairan rumen kambing
 
Creator Theresia Sa'o, Maria
Anggarini Yuniwaty Foenay, Tri
Nur Indah Koni, Theresia
 
Subject Cairan rumen
Kambing
Kandungan nutrien
Kulit pisang
Rumen fluid
Goat
Nutrient content
Banana peels
 
Description The purpose of this study was to determine the nutritional content of fermented Kepok banana peel flour (Musa paradisiaca) by goat rumen liquid. This study was designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The four treatments were P0: Kepok banana peel flour + 0% goat rumen fluid (control), P1: Kepok banana peel flour + 30% goat rumen fluid, P2: Kepok banana peel flour + 40% goat rumen fluid, P3: Kepok banana peel flour + 50% goat rumen fluid. The fermentation process was carried out for 7 days. The results of this study showed that the use of goat rumen fluid changed (P<0.05) the nutrient content of fermented Kepok banana peel flour. The use of 50% goat rumen fluid increased crude protein and crude fat content, however reduced the dry matter and crude fiber content of Kepok banana peel flour.
Tujuan penelitian ini adalah untuk mengkaji perubahan nutrien tepung kulit pisang kepok (Musa paradisiaca) yang difermentasi dengan cairan rumen kambing. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 ulangan. Keempat perlakuan yang diterapkan antara lain P0: tepung kulit pisang kepok + 0% cairan rumen kambing (kontrol), P1: tepung kulit pisang kepok + 30% cairan rumen kambing, P2: tepung kulit pisang kepok + 40% cairan rumen kambing, P3: tepung kulit pisang kepok + 50% cairan rumen kambing. Proses fermentasi dilakukan selama 7 hari. Hasil penelitian ini menunjukkan bahwa penggunaan cairan rumen kambing menyebabkan perubahan (P<0,05) kandungan nutrien tepung kulit pisang kepok fermentasi. Penggunaan 50% cairan rumen kambing dapat meningkatkan kandungan lemak kasar dan protein kasar, namun menurunkan kandungan bahan kering dan serat kasar tepung kulit pisang kepok.
 
Publisher Politeknik Negeri Jember
 
Date 2021-03-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://publikasi.polije.ac.id/index.php/jipt/article/view/2467
10.25047/jipt.v4i2.2467
 
Source Jurnal Ilmu Peternakan Terapan; Vol. 4 No. 2 (2021): Jurnal Ilmu Peternakan Terapan; 78-83
Jurnal Ilmu Peternakan Terapan; Vol 4 No 2 (2021): Jurnal Ilmu Peternakan Terapan; 78-83
2579-9479
10.25047/jipt.v4i2
 
Language ind
 
Relation https://publikasi.polije.ac.id/index.php/jipt/article/view/2467/1636
 
Rights Copyright (c) 2021 Jurnal Ilmu Peternakan Terapan
https://creativecommons.org/licenses/by-sa/4.0
 

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