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Sugrahadi Ahmad Aprianto. EVALUASI KECERNAAN IN VITRO COMPLETE FEED FERMENTASI BERBAHAN DASAR AMPAS SAGU DENGAN TEKNIK FERMENTASI BERBEDA. Banda Aceh : Fakultas Pertanian Universitas Syiah Kuala, 2016 |
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AbstrakAbstract
this research was conducted at the laboratory of nutrition and feed studies, program study animal husbandry, faculty of agriculture, university of syiah kuala and continued with the delivery of sample to the laboratory of dairy cattle institute pertanian bogor (ipb) for testing of in vitro digestibility. the purpose of this research was to study in vitro digestibility of complete feed made from the residues of sago with different fermentation techniques. complete feed was arranged based on the needs of sheep. this study used a complete randomized design (crd) with 3 treatments and each treatment consisted of 5 replicates. treatment 1 (control) was a complete feed without the addition of sbp and without fermentation, treatment 2 was sago residu fermented with saus burger pakan (sbp) for 14 days and then mixed into a complete feed and fermented up to 21 days, whereas treatment 3 was the sago residue + complete feed then fermented with sbp for 21 days. the parameters observed
Baca Juga : KANDUNGAN FRAKSI SERAT KASAR COMPLETE FEED BERBASIS AMPAS SAGU YANG DIFERMENTASI DENGAN KADAR AIR BERBEDA (ALFI SYAHRIN, 2016) ,
Baca Juga : STUDI NILAI NUTRISI FERMENTASI COMPLETE FEED BERBAHAN DASAR AMPAS SAGU DENGAN LEVEL INOKULAN BERBEDA LAPORAN TUGAS AKHIR (ABDILLAH, 2018) , in this study were ph, dry matter (bk), organic matter (bo), dry matter digestibility coefficients (kcbk), and organic matter digestibility coefficient (kcbo). the result influence showed that, different fermentation technique was significantly Pengarang tidak dapat memberikan Full Text secara langsung, untuk mendapatkan full text silahkan mengisi Form LSS di bawah. Literature Searching ServiceTulisan yang relevan EVALUASI KECERNAAN IN VITRO PAKAN KOMPLIT FERMENTASI BERBAHAN DASAR AMPAS SAGU DENGAN LAMA PEMERAMAN YANG BERBEDA (zubaili, 2017) ,EVALUASI KECERNAAN IN VITRO PAKAN LENGKAP FERMENTASI BERBAHAN DASAR AMPAS SAGU DENGAN LEVEL INOKULAN YANG BERBEDA (AGUS IQBAL, 2018) , EVALUASI KECERNAAN AMPAS TEBU AMONIASI DAN FERMENTASI MENGGUNAKAN TRICHODERMA HARZIANUM DENGAN PENAMBAHAN BERBAGAI LEVEL TEPUNG SAGU SECARA IN VITRO (Zidni Al-Firdausyi, 2016) , |
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Terkini
PROSPEK EKSPOR KOPI ARABIKA ORGANIK BERSERTIFIKAT DI KABUPATEN ACEH TENGAH |
ANALISIS KOMPARATIF TINGKAT PENDAPATAN USAHATANI PADI SAWAH IRIGASI DAN PADI SAWAH TADAH HUJAN BERDASARKAN STATUS PENGUASAAN LAHAN DI KECAMATAN KUTA COT GLIE KABUPATEN ACEH BESAR |
KAJIAN PEMASARAN DAN KEUNTUNGAN PETANI KACANG TANAH DI KECAMATAN DARUSSALAM KABUPATEN ACEH BESAR |
STUDI PENDAPATAN RUMAH TANGGA PERTANIAN DI DATARAN TINGGI (KASUS DESA URING KECAMATAN BUKIT KABUPATEN BENER MERIAH) |
ANALISIS PENDAPATAN USAHATANI TEMBAKAU DI KECAMATAN BANDAR BARU KABUPATEN PIDIE JAYA |