EVALUASI KANDUNGAN NUTRIENT KULIT PISANG TERFERMENTASI

KKURNIAWAN DWI SAPUTRO, ANDI (2010) EVALUASI KANDUNGAN NUTRIENT KULIT PISANG TERFERMENTASI. Other thesis, University of Muhammadiyah Malang.

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Abstract

The present study was conducted to evaluate a change in nutrition composition of banana peel fermented by commercial effective microorganism (EM4). Specifically for crude protein, crude fiber, and organic matter. This research took place over 8 days. This fermentation research used anaerob fermentation. The research design used in this research is Complete Random Research, it is EM4 [0 % (T0), 3 % (T1), 6 % (T2), 9 % (T3), 12 % (T4)] respectively. This research used 5 treatments and 4 times repetition. EM4 (P < 0,01) has a real effect on increasing contain of crude protein with the besttreatment 12 %. However, T2, T3, T4 do not have real differences. EM4 (P < 0,01) has a real effect on decreasing for crude fiber with the best treatment 12 %. The use of EM4 (P < 001) has a real effect on decreasing contain of organic matter. It can conclude that compotition of nutrition contain of banana peel change after fermented using EM4, and it has a real effect on changing in compotition of nutrition contain of banana peel.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Scince
Depositing User: Rayi Tegar Pamungkas
Date Deposited: 02 May 2012 02:14
Last Modified: 02 May 2012 02:14
URI: http://eprints.umm.ac.id/id/eprint/3699

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