Efek Pemberian Kulit Buah Coklat Fermentasi Terhadap Pertumbuhan Kambing Kacang

JURNAL GALUNG TROPIKA

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Field Value
 
Title Efek Pemberian Kulit Buah Coklat Fermentasi Terhadap Pertumbuhan Kambing Kacang
 
Creator Hafid, Harapin; Universitas Haluoleo
Nuraini, N; Universitas Halu Oleo
Kimestri, Asma Bio; Universitas Halu Oleo
 
Subject Ilmu Peternakan; teknologi pakan ternak
kacang goat; pod cocoa; fermantation; palatability
 
Description Utilization of fresh cocoa fruit skin and the results of fermentation as green feed a goat was conducted to determine the effect of fermentation of the cocoa fruit skin against weight gain local goats. The study was conducted for 3 months using 8 goats aged 4-5 months who were randomly assigned to two treatment groups. The treatments were 85% field grass added 15% fresh cacao pods (F1) and 85% field grass added 15% fermented cocoa pod husks (F2). Each treatment consisted of four groups as replicates. The results showed that both treatments of giving fresh and fermented cocoa pods had the same effect on palatability and weight gain of goats. Feeding fresh and fermented cacao pods can still be used as a supplementation material for local goats.
 
Publisher Fapetrik-UMPAR
 
Contributor Universitas Halu Oleo
 
Date 2021-04-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier http://jurnalpertanianumpar.com/index.php/jgt/article/view/737
10.31850/jgt.v10i1.737
 
Source JURNAL GALUNG TROPIKA; Vol 10, No 1 (2021); 1 - 7
JURNAL GALUNG TROPIKA; Vol 10, No 1 (2021); 1 - 7
2407-6279
2302-4178
10.31850/jgt.v10i1
 
Language ind
 
Relation http://jurnalpertanianumpar.com/index.php/jgt/article/view/737/pdf_110
 
Rights Copyright (c) 2021 JURNAL GALUNG TROPIKA
http://creativecommons.org/licenses/by-sa/4.0
 

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