PENGARUH LAMA WAKTU FERMENTASI TERHADAP KECERNAAN IN VITRO DARI JERAMI PADI YANG DICAMPUR KAPUR TOHOR, Bacillus sp, DAN AIR KELAPA
| Main Author: | ARIANI, NINING |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12635/1/caver%20depan.docx http://eprints.unram.ac.id/12635/2/Cover%2008-03-2014.docx http://eprints.unram.ac.id/12635/3/Skripsi%20Jadi%20All%20BAB%20Nining%20Ariani.docx http://eprints.unram.ac.id/12635/ |
Daftar Isi:
- This study on the effects of long time fermentation in vitro digestibility of rice straw mixed with calcium oxide, Bacillus sp and coconut water. The experimental design used was completely randomized design (CRD) with four treatments: control (P0) 200 grams of rice straw Bacillus sp + 3 % + 7 % calcium oxide without fermentation, treatment I (PI) fermented 14 days, treatment II (PII) fermented for 21 days, and treatment III (PIII) fermented for 28 days, each treatment consisted of three replications. Parameters observed: observation organoleptic (color, smell, and texture), dry matter digestibility (KCBK), organic matter digestibility (KCBO). The result of the study showed that the long time fermentation was effect the toward of color, odor, and the rice straw of texture. Similarly the digestibility of dry matter and organic matter. KCBK PI, PII and PIII significantly different than KCBK on P0 , where KCBK on PI, PII and PIII, respectively for 41 % and 44 %. While supreme KCBO occur only in treatment III (PIII) that is 49 %. The result of statistical analysis concluded that the organic matter digestibility on III treatment significantly different compared with controls, treatment I and II .