Electronic Theses and Dissertation
Universitas Syiah Kuala
SKRIPSI
EVALUASI KUALITAS AMPAS SAGU FERMENTASI RNDENGAN LAMA PEMERAMAN YANG BERBEDA
Pengarang
zulkarnain - Personal Name;
Dosen Pembimbing
Nomor Pokok Mahasiswa
0805104010027
Fakultas & Prodi
Fakultas Pertanian / Peternakan (S1) / PDDIKTI : 54231
Subject
Kata Kunci
Penerbit
Banda Aceh : Fakultas Pertanian., 2014
Bahasa
Indonesia
No Classification
636.085 5
Literature Searching Service
Hard copy atau foto copy dari buku ini dapat diberikan dengan syarat ketentuan berlaku, jika berminat, silahkan hubungi via telegram (Chat Services LSS)
Sago waste is agriculture-industrial by product which was not optimally utilized
as animal feed. The utilization of sago waste as animal feed was constrainted due
to low nutrient content of sago waste. The purpose of this experiment was to
improve quality of sagu waste as animal feed by fermentation technique. This
expriement was carried out at animal feed laboratorium, Animal Husbandry
Department Syiah Kuala University for 4 weeks from March 15 to 12 April 2013.
Material used in this experiment was sago waste, Aspergillus niger, and corn
starch. This experiment was designed by using complately randomized design
Keywords: Pulp waste, Aspergillus Niger, Fermentation, Nutrient
Tidak Tersedia Deskripsi
EVALUASI KECERNAAN IN VITRO PAKAN KOMPLIT FERMENTASI BERBAHAN DASAR AMPAS SAGU DENGAN LAMA PEMERAMAN YANG BERBEDA (zubaili, 2017)
KECERNAAN IN VITRO KULIT KOPI (COFFEA SP) YANG DIFERMENTASI MENGGUNAKAN SUPLEMEN ORGANIK CAIR (SOC) DENGAN LAMA PEMERAMAN BERBEDA IN VITRO DIGESTIBILITY OF COFFEE SKIN (COFFEA SP) FERMENTED USING SUPLEMEN ORGANIK CAIR (SOC) WITH DIFFRENT INCUBATION TIME (Sidiq Al-Fadhil, 2019)
PENINGKATAN NILAI NUTRISI AMPAS SAGU MELALUI FERMENTASI MENGGUNAKAN ASPERGILLUS NIGER DENGAN PENAMBAHAN SUMBER KARBOHIDRAT
TERLARUT YANG BERBEDA (nazaruddin, 2013)
KECERNAAN IN VITRO PAKAN KOMPLIT BERBASIS AMPAS SAGU YANG DIFERMENTASI DENGAN KADAR AIR BERBERDA (Rauzatul Jannah , 2016)
KUALITAS NUTRISI RANSUM FERMENTASI AYAM BROILER DENGAN PENAMBAHAN LEVEL PROTAMIDE DAN LAMA PEMERAMAN (WAGIYO, 2014)