NILAI GIZI ISI RUMEN SAPI YANG DIFERMENTASIKAN DENGAN Aspergillus Niger

Sandi, Sofia and Sahara, Eli and ., Riswandi (2011) NILAI GIZI ISI RUMEN SAPI YANG DIFERMENTASIKAN DENGAN Aspergillus Niger. In: Proceeding of National Seminar on Zootechniques for Indogenous Resources Development. Faculty of Animal Agriculture Diponogoro University, Semarang, 19-20 Oktober 2011, pp. 49-52. ISBN 978-602-097-243-5

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      Abstract

      This study of "The Nutritive value of the Content Cow Rumen that was fermented by using Aspergillus niger" was done to define the effect of fermentation time on the protein, lipid and crude fiber content of cow rumen. A completely Randomized Design was used in this research. The difference between treatments was tasted using least Significant Differences. Protein, lipid, and crude fiber content of cow rumen were analyzed by using the method of kjeldahl, soxlet and acid base respectively. The research indicated that duration of fermented significantly effected the protein, lipid and crude fiber of the rumen content. The protein content for each treatment were 12,05%, 14,73%, 19,73%, and 20,2%, the lipid content for each treatment were 2,17%, 1,91%, 1,75% and 1,50%, the crud fiber content for each tretment were 29,88% 29,34%, 27,14% and 26,50%. As a result it is concluded that fermentation time can improve the nutritive value of the cow rumen content. The best result was found in 12 days of fermentation.

      Item Type: Book Section
      Uncontrolled Keywords: Nutritive value, Fermentation, Aspergillus niger
      Subjects: S Agriculture > SF Animal culture
      Divisions: Faculty of Agriculture
      Depositing User: Ibu Eli Sahara
      Date Deposited: 22 May 2013 05:55
      Last Modified: 22 May 2013 05:55
      URI: http://eprints.unsri.ac.id/id/eprint/2082

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