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dc.contributor.advisorLubis, Ahmad Darobin
dc.contributor.advisorJayanegara, Anuraga
dc.contributor.authorAlfida, Widya
dc.date.accessioned2014-01-10T07:37:15Z
dc.date.available2014-01-10T07:37:15Z
dc.date.issued2013
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/66916
dc.description.abstractCassava pulp can be used for animal feed as an alternative feed source, but it must be processed first prior to use such as through fermentation technology. The fermented product is called cassabio. Cassabio that is produced in a big scale will not be directly fed to the livestock, but it has to be storage first for some time. This study was aimed to determine the effect of storage time on the quality of cassabio. Cassabio storage was done in plastic bags, conducted over 3 months under room temperature and humidity. The treatment used was storage time (0, 2, 4, 6, 8, 10, and 12 weeks) with 4 replications. The design of this study was based on a completely randomized design. Results showed that cassabio storage for 12 weeks significantly lowered DM and NFE. Crude fat content during the storage period significantly increased up to 6 weeks, and decreased afterwards. Storage period also gave a significant effect on crude protein to form a linear curve andincreased crude fiber content, while the storage priod did not affect ash content and pH of cassabio.en
dc.language.isoid
dc.titleStudi Lama Penyimpanan terhadap Kualitas Nutrien Onggok Fermentasi (Cassabio)en
dc.subject.keywordstorageen
dc.subject.keywordqualityen
dc.subject.keywordcassabioen


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