Pengaruh Penambahan Berbagai Jenis Sumber Karbohidrat Pada Silase Limbah Sayuran Terhadap Kualitas Fisik dan Tingkat Palatabilitas Silase

Angga Alvianto, 1114141005 (2015) Pengaruh Penambahan Berbagai Jenis Sumber Karbohidrat Pada Silase Limbah Sayuran Terhadap Kualitas Fisik dan Tingkat Palatabilitas Silase. Fakultas Pertanian, Universitas Lampung.

[img]
Preview
FIle PDF
ABSTRACT.pdf

Download (5Kb) | Preview
[img]
Preview
FIle PDF
ABSTRAK.pdf

Download (5Kb) | Preview
[img]
Preview
FIle PDF
COVER DALAM.pdf

Download (17Kb) | Preview
[img]
Preview
FIle PDF
DAFTAR GAMBAR.pdf

Download (4Kb) | Preview
[img]
Preview
FIle PDF
DAFTAR ISI.pdf

Download (8Kb) | Preview
[img]
Preview
FIle PDF
DAFTAR TABEL.pdf

Download (7Kb) | Preview
[img]
Preview
FIle PDF
MOTO.pdf

Download (15Kb) | Preview
[img]
Preview
FIle PDF
PERSEMBAHAN.pdf

Download (22Kb) | Preview
[img]
Preview
FIle PDF
RIWAYAT HIDUP.pdf

Download (7Kb) | Preview
[img]
Preview
FIle PDF
LEMBAR PEESETUJUAN.pdf

Download (5Mb) | Preview
[img]
Preview
FIle PDF
LEMBAR PENGESAHAN.pdf

Download (6Mb) | Preview
[img]
Preview
FIle PDF
SANWACANA.pdf

Download (15Kb) | Preview
[img]
Preview
FIle PDF
BAB I.pdf

Download (81Kb) | Preview
[img]
Preview
FIle PDF
BAB II.pdf

Download (106Kb) | Preview
[img]
Preview
FIle PDF
BAB III.pdf

Download (107Kb) | Preview
[img] FIle PDF
BAB IV.pdf
Restricted to Hanya pengguna terdaftar

Download (109Kb)
[img]
Preview
FIle PDF
BAB V.pdf

Download (47Kb) | Preview
[img]
Preview
FIle PDF
DAFTAR PUSTAKA.pdf

Download (36Kb) | Preview

Abstrak

PENGARUH PENAMBAHAN BERBAGAI JENIS SUMBER KARBOHIDRAT PADA SILASE LIMBAH SAYURAN TERHADAP KUALITAS FISIK DAN TINGKAT PALATABILITAS Tujuan dari penelitian ini adalah untuk membandingkan pengaruh beberapa sumber karbohidrat terhadap kualitas fisik silase dan tingkat palatabilitas silase limbah sayuran, mengetahui sumber karbohidrat yang memiliki pengaruh terbaik terhadap kualitas fisik dan tingkat palatabilitas silase limbah sayuran. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan penambahan sumber karbohidrat (dedak padi, tepung gaplek, molases dan silase tanpa penambahan akselerator) dan 3 kali ulangan. Apabila hasil analisis didapat peubah yang nyata dan atau sangat nyata maka dilanjutkan uji Beda Nyata Terkecil (BNT) pada taraf 5% dan atau 1% . Hasil penelitian menunjukkan penambahan berbagai sumber karbohidrat berpengaruh nyata (P<0,05) terhadap tekstur dan berpengaruh sangat nyata (P<0,01) terhadap warna dan aroma silase limbah sayuran. Perlakuan dengan penambahan tepung gaplek merupakan perlakuan terbaik yang memengaruhi teksur dan warna silase, sedangan perlakuan dengan penambahan molases merupakan perlakuan terbaik yang memengaruhi aroma dan palatabilitas silase. Kata kunci: silase, sumber karbohidrat (dedak padi, tepung gaplek, molases), kualitas fisik dan palatabilitas silase. ABSTRACT EFFECT OF ADDITION OF VARIOUS TYPES OF SOURCES OF CARBOHYDRATE IN WASTE SILAGE VEGETABLES AND LEVEL OF QUALITY PHYSICAL PALATABILITY OF SILAGE The purpose of this study was to compare the effect of several sources of carbohydrate of the physical quality of silage and silage palatability level vegetable waste, knowing the source of carbohydrate that have the best effect on the physical quality and level of palatability of silage vegetable waste. This research is completely randomized design (CRD) with 4 treatment additional source of carbohydrates (rice bran, cassava flour, molases and silage without the addition of accelerator) and 3 repetitions. Data was analyzed by Analysis of Varians and continued with Least Significant Difference Test (LSD) 0,01 or 0,05. The results showed the addition of various sources of carbohydrate significantly (P <0.05) on the texture and highly significant (P <0.01) on the color and flavour of vegetable waste silage. Treatment with the addition of cassava flour is the best treatment that affects texture and color silage, Whereas treatment with the addition of molases is the best treatment that affects the flavour and palatability of silage. Keywords: silage, a source of carbohydrate (rice bran, cassava flour, molases), physical quality and palatability of silage.

Jenis Karya Akhir: Skripsi
Subyek: > Budidaya hewan
Program Studi: Fakultas Pertanian > Prodi Peternakan
Pengguna Deposit: 7288976 . Digilib
Date Deposited: 01 Oct 2015 02:52
Terakhir diubah: 01 Oct 2015 02:52
URI: http://digilib.unila.ac.id/id/eprint/12978

Actions (login required)

Lihat Karya Akhir Lihat Karya Akhir