| dc.contributor.advisor | Sukria, Heri Ahmad | |
| dc.contributor.advisor | Risyahadi, Sazli Tutur | |
| dc.contributor.author | Ghifari, Lutfi | |
| dc.date.accessioned | 2023-08-11T08:08:15Z | |
| dc.date.available | 2023-08-11T08:08:15Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/123698 | |
| dc.description.abstract | Cassamore adalah bahan pakan mengandung cassava (singkong), bungkil inti sawit dan moringa (kelor) yang dibuat sebagai bahan pakan pengganti jagung. Tujuan dari penelitian ini adalah mengevaluasi pengaruh steam terhadap sifat fisik, kimia dan kelarutan total pada cassamore. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan. Perlakuan yang diterapkan yaitu, jagung giling (P0), cassamore tanpa steam (P1), cassamore steam 5 menit (P2) dan cassamore steam 10 menit (P3). Data sifat fisik dan kelarutan total dianalisis menggunakan ANOVA dan jika berbeda nyata (P<0,05) dilanjut dengan uji Duncan, sedangkan sifat kimia dianalisis secara deskriptif. Berdasarkan hasil penelitian, sifat fisik pada cassamore berbeda dengan jagung. Perlakuan steam dapat meningkatkan kerapatan tumpukan, kerapatan pemadatan tumpukan dan sudut tumpukan pada cassamore. Kelarutan total antara jagung dan cassamore sama dan belum dapat ditingkatkan melalui perlakuan steam. Cassamore memiliki nutrien yang setara dengan jagung, namun memiliki serat kasar yang lebih tinggi dan energinya sedikit lebih rendah. | id |
| dc.description.abstract | Cassamore is a feed ingredient containing cassava, palm kernel meal and moringa which is made as a substitute for corn feed. The purpose of this study was to evaluate the effect of steam on the physical, chemical and total solubility properties of cassamore. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments applied were ground corn (P0), cassamore without steam (P1), cassamore steam 5 minutes (P2) and cassamore steam 10 minutes (P3). Data on physical properties and total solubility were analyzed using ANOVA and if significantly different (P<0.05) continued with Duncan's test, while chemical properties were analyzed descriptively. Based on the research results, the physical properties of cassamore were different compared to corn. Steam treatment could increased the bulk density, tapped density and angle of repose in the cassamore. Total solubility between corn and cassamore was same and could not be increased by steam treatments. Cassamore had nutritional equivalents to corn, but had higher crude fiber and slightly lower energy. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB university | id |
| dc.title | Evaluasi Sifat Fisik dan Kimia Cassamore Mengandung Bungkil Inti Sawit yang Diproses dengan Steam sebagai Pakan Pengganti Jagung | id |
| dc.title.alternative | Evaluation of Physical and Chemical Properties of Cassamore Containing Palm Kernel Meal Processed by Steam as Corn Substitute Feed | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | cassamore | id |
| dc.subject.keyword | chemical properties | id |
| dc.subject.keyword | physical properties | id |
| dc.subject.keyword | steam | id |
| dc.subject.keyword | total solubility | id |
