NILAI GIZI ISI RUMEN SAPI YANG DIFERMENTASIKAN DENGAN Aspergillus Niger
| Main Authors: | Sandi, Sofia, Sahara, Eli, ., Riswandi |
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| Format: | BookSection PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture Diponogoro University
, 2011
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| Subjects: | |
| Online Access: |
http://eprints.unsri.ac.id/2082/1/Halaman_Judul.pdf http://eprints.unsri.ac.id/2082/2/Isi.pdf http://eprints.unsri.ac.id/2082/ |
Daftar Isi:
- 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.