PENGARUH PERBEDAAN VARIETAS DAN STARTER PADA SILASE TEBON JAGUNG TERHADAP KADAR AIR, KADAR PROTEIN KASAR, DAN KADAR SERAT KASAR
| Main Author: | Susan Dian Mirsani, 1514141063 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/64003/1/ABSTRAK.pdf http://digilib.unila.ac.id/64003/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/64003/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/64003/ |
Daftar Isi:
- Penelitian ini bertujuan untuk mengetahui kadar air, protein kasar, dan serat kasar silase tebon jagung dengan varietas berbeda (BISI-18, NK-212) yang diberikan starter yang berbeda (molases, dedak). Penelitian ini dilaksanakan pada Mei--Agustus 2019 di Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan 3 kali ulangan. Faktor yang diteliti adalah (1) varietas hijauan jagung, yang terdiri dari dua varietas yaitu BISI-18 dan NK-212 dan (2) starter, yang terdiri dari dua jenis yaitu molases dan dedak. Hasil penelitian menunjukkan bahwa tidak ada interaksi (P>0,05) antara penggunaan jenis hijauan dan bahan aditif terhadap kadar air, protein kasar, dan serat kasar. Penggunaan varietas hijauan yang berbeda tidak menunjukkan perbedaan yang nyata (P>0,05) terhadap kadar air, protein kasar, dan serat kasar silase tebon jagung. Penggunaan jenis starter yang berbeda tidak berbeda nyata (P>0,05) terhadap kadar air, protein kasar dan serat kasar silase tebon jagung. Kata kunci : Kadar air, Starter, Protein kasar, Serat kasar, Varietas jagung ABSTRACT This study aims to determine the water content, crude protein, and crude fiber silage of corn stover with different varieties (BISI-18, NK-212) given various types of starter (molasses, bran). This research was conducted in May - August 2019 at the Laboratory of Nutrition and Animal Feed, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a factorial Complete Randomized Design (CRD) with 3 replications. The factors studied were (1) varieties of forage corn, which consisted of two varieties namely BISI-18 and NK-212 and (2) starter, which consisted of two types namely molasses and bran. The results showed that there was no interaction (P> 0.05) between the use of forages and additives for water content, crude protein, and crude fiber. The use of different forage varieties did not show any significant difference (P> 0.05) on water content, crude protein, and crude fiber silage of corn stover. The use of different types of starter was not significantly different (P> 0.05) on water content, crude protein and crude fiber corn silage. Keywords: Moisture content, Starter, Crude protein, Crude fiber, Corn varieties