PENGARUH BERBAGAI LEVEL TEPUNG KANJI TERHADAP KANDUNGAN SERAT KASAR DAN PROTEIN KASAR WAFER JERAMI PADI AMONIASI
| Main Author: | SAHABUDDIN, SAHABUDDIN |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12608/1/SKRIPSI%20SAHABUDDIN%20%28B1B%20006%20013%29.docx http://eprints.unram.ac.id/12608/ |
Daftar Isi:
- This Research Conducted From 27th August until 20th September 2010 FORAGe Feed Laboratory of Animal Husbandry Faculty of Mataram University. The Purpose of This Research Is To Find Out The Effect Of Different Level Of Starch Use Completely Randomize Design (CRD) As An Experiment Design With 5 Treatments And 3 Replications. The Treatments Are: To (100%Rice Straws), T1 (2% Starch Flour), T2 (2% Stach Flour), T3 (6% starch flour), T4 (8% Starch Flour), And T5 (10% Starch Flour). Data Were Analyzed By Analysis Of Varian (ANOFA). Based On The Result, Different Level Of Starch Flour Has Significant Effect On The Concentration Of Dry Mater Andorganic Mater Instraw Of Amonificated Rice .