PENGARUH LAMA FERMENTASI JERAMI PADI AMONIASIYANG DITAMBAH PROBIOTIK Bacillus Sp TERHADAP KECERNAAN INVITRO BAHAN KERING DAN BAHAN ORGANIK
| Main Author: | Yuli Anggriani, Yuli Anggriani |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2013
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/7239/1/JURNAL%20YULI.docx http://eprints.unram.ac.id/7239/ |
Daftar Isi:
- This study aims to determine the digestibility of dry matter and organic matter of rice straw treated with the bacteria Bacillus sp. Research design used in this experiment is completely randomized design (CRD) with 4 treatments and 2 replications. The treatment is T0 (control), T1 (1 ml bacillus sp), T2 (1 ml bacillus sp), T3 (1 ml bacillus sp), data were analyzed by analysis of variance (ANOVA). If there is a noticeable difference range test performed with Duncans. Research results showed that the addition of Bacillus sp significant P <0.005) in improving the digestibility of dry matter and organic matter of rice straw. Keywords: