Reny , Anjarsari (2024) PENGARUH BERBAGAI DOSIS JAMUR TIRAM PUTIH (Pleurotus ostreatus) PADA FERMENTASI BATANG SINGKONG TERHADAP KADAR AIR, ABU DAN SERAT KASAR. PERTANIAN, UNIVERSITAS LAMPUNG .
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan jamur tiram putih (Pleurotus ostreatus) pada fermentasi batang singkong terhadap kadar air, abu dan serat kasar. Penelitian ini dilaksanakan pada Juni sampai Juli 2023 di Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Perlakuannya adalah P0: batang singkong tanpa perlakuan jamur tiram putih, P1: batang singkong + jamur tiram putih (Pleurotus ostreatus) 3%, P2 : batang singkong + jamur tiram putih (Pleurotus ostreatus) 6%, P3 : batang singkong + jamur tiram putih (Pleurotus ostreatus) 9%. Hasil penelitian pada kadar air. P0 13,01%; P1 31,19%; P2 22,56%; P3 31,02% pada kadar abu sebesar P0 0,9%; P1 3,1%; P2 3,0%; P3 3,2% dan pada serat kasar sebesar P0 42,97%; P1 41,19%; P2 45,55%; P3 42,92%. Perlakuan tanpa penambahan jamur tiram putih memberikan hasil terbaik pada kadar air dan kadar abu masing-masing sebesar 13,02% dan 0,9%. Sebaliknya penggunaan jamur tiram putih akan meningkatkan kadar air dan kadar abu sehingga menurunkan kualitas batang singkong. Pada penambahan jamur tiram putih 3% memberikan hasil terbaik pada serat kasar sebesar 41,19%. Kata kunci : Batang singkong, jamur tiram putih (pleurotus ostreatus),kadar air, kadar abu, serat kasar This research aims to determine the effect of using white oyster mushrooms (Pleurotus ostreatus) in fermenting cassava stems on water, ash and crude fiber content. This research was carried out from June to July 2023 at the Department of Animal Husbandry, Faculty of Agriculture, University of Lampung.This research was conducted using a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatment is P0: untreated cassava stems, P1: cassava stems + white oyster mushrooms (Pleurotus ostreatus) 3%, P2 : cassava stem + white oyster mushroom (Pleurotus ostreatus) 6%, P3 : cassava stems + white oyster mushrooms (Pleurotus ostreatus) 9%. The research results showed that the water content was (P0 13.01%; P1 31.19%; P2 22.56%; P3 31.02%) and the ash content was (P0 0.9%; P1 3.1%; P2 3 .0%; P3 3.2%) and for crude fiber it was (P0 42.97%; P1 41.19%; P2 45.55%; P3 42.92%). Treatment without the addition of white oyster mushrooms gave the best results at water content and ash content of 13.02% and 0.9% respectively. On the other hand, using white oyster mushrooms will increase the water content and ash content, thereby reducing the quality of the cassava stalks. The addition of 3% white oyster mushrooms gave the best results for crude fiber of 41.19%. Key words: Cassava stems, white oyster mushrooms (Pleurotus ostreatus), water content, ash content, crude fiber
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Peternakan |
| Pengguna Deposit: | . . Yulianti |
| Date Deposited: | 04 Mar 2025 04:18 |
| Terakhir diubah: | 04 Mar 2025 04:18 |
| URI: | http://digilib.unila.ac.id/id/eprint/85405 |
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