Decka Wira Bangsa, 1114141018 (2015) PENGARUH PENAMBAHAN TINGKAT TEPUNG GAPLEK PADA PEMBUATAN SILASE LIMBAH SAYURAN TERHADAP KUALITAS FISIK DAN SIFAT KIMIAWI SILASE. Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Abstrak Tujuan penelitian ini adalah untuk mengetahui pengaruh yang terbaik dari penambahan tingkat tepung gaplek yang berbeda pada pembuatan silase limbah sayuran terhadap tekstur, warna, aroma, pH, kardar NH3, dan nilai fleigh silase. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini yaitu R0 limbah sayuran tanpa suplementasi, R1 penambahan tepung gaplek 5%, R2 penambahan tepung gaplek 10% , R3 penambahan tepung gaplek 15%, dan R4 penambahan tepung gaplek 20%. Hasil penelitian menunjukkan penambahan tingkat tepung gaplek yang berbeda berpengaruh nyata (P<0,01) terhadap tekstur dan nilai fleigh akan tetapi tidak berpengaruh nyata (P>0,05) terhadap warna, aroma, pH, dan kadar NH3 silase. Perlakuan tanpa penambahan suplementasi (R0) merupakan perlakuan terbaik yang mempengaruhi tekstur silase dan penambahan tepung gaplek 20% (R4) dari bahan kering udara merupakan perlakuan terbaik yang memengaruhi nilai fleigh silase. Kata kunci: Silase, Tepung gaplek, Kualitas fisik dan sifat kimiawi Abstract The purpose of this research was to determine the effect and the best silage from the addition of different levels of cassava flour in the production of vegetable waste silage for texture, color, aroma, pH, Content of NH3, and value of silage fleigh. This research used a completely randomized design (CRD) with five treatments and three replications. The treatment in this research, namely vegetable waste without supplementation R0, R1 addition of 5% cassava flour, R2 addition of 10% cassava flour, R3 addition of 15% cassava flour, and R4 addition of 20% cassava flour. The result showed that the additioning of different levels of cassava flour was significant (P <0.01) on texture and value fleigh but not significant (P> 0.05) to color, aroma, pH, and content of NH. Treatment without supplementation (R0) was the best treatment that affects the texture of silage and the addition of 20% cassava flour (R4) of air-dried material was the best treatment that affect the value of fleigh silage. Keywords: Silage, Cassava flour, Physical quality and chemical characteristic.
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | > Pertanian ( Umum ) > Budidaya hewan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Peternakan |
| Pengguna Deposit: | 7539028 . Digilib |
| Date Deposited: | 04 Jun 2015 04:43 |
| Terakhir diubah: | 04 Jun 2015 04:43 |
| URI: | http://digilib.unila.ac.id/id/eprint/10139 |
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