PENGARUH PENAMBAHAN MOLASSES DAN TEPUNG GAPLEK TERHADAP KANDUNGAN BAHAN KERING, BAHAN ORGANIK, NILAI pH, DAN UJI ORGANOLEPTIK SILASE KULIT BUAH KAKAO

Aulia , Faradilla Azhari (2025) PENGARUH PENAMBAHAN MOLASSES DAN TEPUNG GAPLEK TERHADAP KANDUNGAN BAHAN KERING, BAHAN ORGANIK, NILAI pH, DAN UJI ORGANOLEPTIK SILASE KULIT BUAH KAKAO. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

Preview	File PDF Abstrak - Aulia Faradilla Azhari.pdf Download (11Kb) | Preview
	File PDF Full Skripsi - Aulia Faradilla Azhari.pdf Restricted to Hanya staf Download (857Kb) | Minta salinan
Preview	File PDF Tanpa Pembahasn - Aulia Faradilla Azhari.pdf Download (795Kb) | Preview

Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Penelitian ini bertujuan untuk mengetahui perlakuan terbaik dari pemberian molasses, tepung gaplek, dan campuran molasses tepung gaplek terhadap kandungan bahan kering, bahan organik, nilai pH, dan uji organoleptik silase kulit buah kakao. Penelitian ini dilaksanakan pada Februari 2025--Maret 2025 di Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung di Laboratorium Fisiologi dan Reproduksi Ternak dan Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 3 ulangan. Perlakuan yang diberikan yaitu P0: tanpa penambahan molasses dan tepung gaplek, P1: penambahan 10% molasses pada silase kulit kakao, P2: penambahan 10% tepung gaplek pada silase kulit kakao, P3: penambahan 5% molasses + 5% tepung gaplek pada silase kulit kakao. Data yang diperoleh akan dianalisis menggunakan Analisis Ragam dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa penambahan 10% molasses, 10% Tepung gaplek, dan kombinasi 5% molasses + 5% tepung gaplek pada silase kulit buah kakao tidak berpengaruh nyata (P>0,05) terhadap uji organoleptik, serta berpengaruh nyata (P<0,05) terhadap kandungan bahan kering, bahan organik, dan nilai pH. Hasil terbaik pada kandungan bahan kering dan bahan organik berdasarkan uji BNT yaitu pada perlakuan tepung gaplek 10%, sedangkan hasil terbaik pada nilai pH berdasarkan uji BNT yaitu pada perlakuan molasses 10%. Kata Kunci : Bahan kering, bahan organik, nilai pH, uji organoleptik, silase kulit buah kakao, molasses, tepung gaplek This study aimed to determine the best treatment among the application of molasses, cassava meal, and a combination of molasses and cassava meal on the dry matter, organic matter, pH value, and organoleptic test of cocoa pod husk silage. The research was conducted from February 2025 to March 2025 at the Department of Animal Science, Faculty of Agriculture, University of Lampung, specifically in the Laboratory of Animal Physiology and Reproduction and the Laboratory of Animal Nutrition and Feed. The study used a Completely Randomized Design (CRD) consisting of 4 treatments and 3 replications. The treatments were: P0: no addition of molasses and cassava meal, P1: addition of 10% molasses to cocoa pod husk silage, P2: addition of 10% cassava flour to cocoa pod husk silage, P3: addition of 5% molasses + 5% cassava meal to cocoa pod husk silage. The obtained data were analyzed using Analysis of Variance (ANOVA) and followed by the Least Significant Difference (LSD) test. The results showed that the addition of 10% molasses, 10% cassava meal, and a combination of 5% molasses + 5% cassava meal to cocoa pod husk silage had no significant effect (P>0.05) on organoleptic test, but had a significant effect (P<0.05) on dry matter, organic matter and pH value. The best results for dry matter and organic matter contents based on LSD test were found in the 10% cassava flour treatment, while the best result for pH value based on LSD test was found in the treatment with 10% molasses. Keywords: Dry matter, organic matter, pH value, organoleptic test, cocoa pod husk silage, molasses, cassava meal

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Nutrisi dan Teknologi Pakan Ternak
Pengguna Deposit:	. . Yulianti
Date Deposited:	13 Nov 2025 06:54
Terakhir diubah:	13 Nov 2025 06:54
URI:	http://digilib.unila.ac.id/id/eprint/93228

Actions (login required)

Lihat Karya Akhir