PENGARUH LAMA PEMERAMAN TAPE JERAMI TERHADAP SIFAT ORGANOLEPTIK, KANDUNGAN NDF DAN ADF
| Main Author: | HAFIZAH, MAR’ATUL |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2015
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12649/1/COPER%20DEPAN%20fix.docx http://eprints.unram.ac.id/12649/2/COPER%20PENELITIAN%20fix%202.docx http://eprints.unram.ac.id/12649/3/skripsi%20hafizah%20fix.docx http://eprints.unram.ac.id/12649/ |
Daftar Isi:
- The aim of this research was to determine the effect of curing time tape straw to organoleptic characteristics, the NDF and ADF. This research has been conducted on 18 June - 23 August 2014 in the Laboratory of Nutrition and Food Science, Faculty of Animal Science, Mataram University. The material used in this research are rice straw,coconut water and tape yeast. The experimental design used was completely randomized design (CRD ) with 7 treatments and 3 replication. The treatments consist of P0 (not treatments), P1 (fermented in 0 days), P2 (fermented in 7 days), P3 (fermented in 14 days), P4 (fermented in 21 days), P5 (fermented in 28 days) dan P6 (fermented in 35 days) The variabels measured were the NDF and ADF content, and organoleptic qualities (smell, colour, texture, mushroom and pH). The data were analyzed by analyzed of variance and if there is a real diversity among treathments the further tested by Duncan’s multiple range taste. The results showed the organoleptic quality P4 showed the best results is a soft the texture, distinctive aroma of fermentation and pH<4. The results of Duncan's multiple range test showed that P0, P1, P2, P3, P4, P5 and P6 does not affected to content of NDF and ADF.