I Nyoman Ary Vidyana, 0914061038 (2014) Survey of the Physical Properties and Nutrient Content of Cassava to Different Drying Methods in Two Districts of Lampung Province SURVEI KOMPOSISI NUTRISI DAN SIFAT FISIK ONGGOK TERHADAP METODE PENGERINGAN YANG BERBEDA DI PROVINSI LAMPUNG. fakultas pertanian, UNIVERSITAS LAMPUNG.
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Abstract
Cassava into industrial waste which is generated in the form of wet tapioca . Utilization of cassava as animal feed , usually first dried . The drying process can be done on the cement floor and on the ground . The differences in the drying potential to provide different quality of nutrients. This study aimed to compare the nutritional composition and physical properties of the drying cassava on the ground and the cement floor , and to know the method of drying on the ground or on a cement floor the better the nutritional composition and physical properties of the onggok.Pelaksanaan research conducted at the Laboratory of Nutrition and Animal Feed Animal Husbandry Department of the Faculty of Agriculture, University of Lampung . This study uses data obtained will be analyzed using Student 's t-test at the 5% significance level . The results showed that : ( 1 ) there is a significant difference ( P > 0.05 ) in ash content , BETN levels ; ( 2 ) there is no significant difference ( P < 0.05 ) in moisture content , protein content , fat content , and crude fiber ; Key words: cassava, nutrient content, organoleptic Onggok yang menjadi limbah industri tapioka dihasilkan dalam bentuk basah. Pemanfaatan onggok sebagai pakan ternak, biasanya terlebih dahulu dikeringkan. Proses pengeringan dapat dilakukan di atas lantai semen dan di atas tanah. Perbedaan cara pengeringan ini berpotensi memberikan kualitas nutrien yang berbeda pula. Penelitian ini bertujuan untuk membandingkan komposisi nutrisi dan sifat fisik onggok pada penjemuran di atas tanah dan lantai semen, serta untuk mengetahui metode pengeringan yang lebih baik terhadap komposisi nutrisi dan sifat fisik onggok. Pelaksanaan penelitian dilakukan di Laboratorium Nutrisi dan Makanan Ternak Jurusan Peternakan Fakultas Pertanian Universitas Lampung. Penelitian ini menggunakan metode purposive random sampling, dan data yang diperoleh akan dianalisis menggunakan uji t-student pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa : (1) terdapat perbedaan nyata (P<0,05) pada kadar abu, kadar BETN; (2) terdapat perbedaan tidak nyata (P>0,05) pada kadar air, kadar protein, kadar lemak, dan serat kasar. Kata kunci: onggok, kandungan nutrien, organoleptik
| Item Type: | Other |
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| Subjects: | A General Works = Karya Karya Umum |
| Divisions: | Fakultas Pertanian > Prodi Peternakan |
| Depositing User: | A.Md Cahya Anima Putra . |
| Date Deposited: | 13 Oct 2014 04:17 |
| Last Modified: | 13 Oct 2014 04:17 |
| URI: | http://digilib.unila.ac.id/id/eprint/3621 |
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