KAJIAN FERMENTASI KULIT BUAH KAKAO (Theobroma cacao L.) MENGGUNAKAN Aspergillus spp. TERHADAP KECERNAAN DAN KONSUMSI PADA KAMBING PERANAKAN ETAWAH JANTAN
| Main Authors: | , FERY FAHRUDIN MUNIR, , Ir. Hari Hartadi, M.Sc, Ph.D |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2012
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/99234/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=54773 |
Daftar Isi:
- This research was done to investigate changes of chemical composition, theobromine content, and degradation (in vitro) of fermented CPH using Aspergillus spp. with variation on both of chop sizes and fermentation times. The study also to investigation consumption, digestibility (in vivo), DBWG and theobromine content from male Etawah Crossed. The first stage, to evaluate changes of chemical composition and theobromine content of CPH fermented with A. niger, A. oryzae and A. ficuum. The treatment were CPH Chop sizes namely irregular size (A1), 1 x 5 cm (A2), 3 x 5 cm (A3), 5 x 5 cm (A4) and fermentation times