Kandungan Protein Kasar dan Tanin Biji Asam yang Difermentasi dengan Rhyzopus Oligosporus
| Main Authors: | Koni, Theresia Nur Indah; Program Studi Produksi Ternak Politeknik Pertanian Negeri Kupang Jl. Adisucipto Penfui, P.O.Box. 1152, Kupang 85011, Paga, Agustinus, Jehemat, Antonius |
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| Format: | Article info application/pdf Journal |
| Bahasa: | ind |
| Terbitan: |
Politeknik Pertanian Negeri Kupang
, 2013
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| Online Access: |
https://jurnal.politanikoe.ac.id/index.php/jp/article/view/17 https://jurnal.politanikoe.ac.id/index.php/jp/article/view/17/15 |
Daftar Isi:
- This research was aimed to evaluate the effect of level of Rhyzopus oligosporus and fermentation time on crude protein and tannin  of tamarind seed. This experiment was conducted in 2 treatment factors with 2 replication. The first factor was various level of Rhyzopus oligosporus e.i. 1,2,3 kg/kg, and the second factor was time of fermentation e.i. 1,2,3, days. The results showed that there was no significantly effects among treatments on crude protein, but significant effect (P<0.05) on tannin by level of Rhyzopus oligosporus treatment, and time of fermentation, even those there was no interaction between each treatment. Tannin content decreased in line with increasing level of Rhyzopus oligosporus and time of fermentation. In conclusion, the best treatment was 3 g/kg level of Rhyzopus oligosporus   with 3 days fermentation length.Key words:    Rhyzopus oligosphorus, Fermentation time, tamarind seed, crude protein, Tannin