@misc{eprints10331,
           month = {Mei},
           title = {Pengaruh Penambahan Tepung Gaplek dengan Tingkat Berbeda Terhadap Kandungan Nutrisi Silase Limbah Sayuran},
          author = {1114141071 Tri Atika},
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS PERTANIAN},
            year = {2015},
             url = {http://digilib.unila.ac.id/10331/},
        abstract = {Tujuan dari penelitian ini adalah 1) mengetahui pengaruh penambahan tepung gaplek dengan level berbeda terhadap kualitas nutrisi (kadar lemak, serat kasar, protein dan bahan ekstrak tanpa nitrogen) silase limbah sayuran; 2) mengetahui penambahan tepung gaplek yang terbaik terhadap kualitas nutrisi (kadar lemak, serat kasar, protein dan bahan ekstrak tanpa nitrogen) silase limbah sayuran.  Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan penambahan tepung gaplek sebagai akselerator sebanyak (0\%, 5\%, 10\%, 15\%, dan 20\%) dan 3 kali ulangan.  Data yang diperoleh dianalisis ragam pada taraf nyata 5\%.  Apabila hasil analisis didapat peubah yang nyata maka dilanjutkan uji Beda Nyata Terkecil (BNT) pada taraf 5\% untuk membandingkan dengan perlakuan kontrol.  Hasil penelitian ini menunjukkan bahwa silase limbah sayuran dengan penambahan tepung gaplek dengan tingkat yang berbeda berpengaruh nyata (P{\ensuremath{<}}0,05) terhadap kadar protein, kadar serat kasar, kadar lemak kasar, dan kadar BETN.  Perlakuan terbaik terhadap kadar protein terdapat pada level 0\%, kadar serat kasar dan kadar BETN terdapat pada level 20\%, dan kadar lemak kasar terdapat pada level 15\% 

Kata kunci : (Silase, Tepung Gaplek, Limbah Sayuran, Kandungan Nutrisi)

The purpose of this research was determined to: 1) the effect of additioning cassava flour with different level against to the nutrition qualities (fat, fiber, protein, and NFE) of vegetable waste silage; 2) the best additioning of cassava flour against to the nutrition qualities (fat, fiber, protein, and NFE) of vegetable waste silage. This research used Completely Randomized Design (CRD) with five treatments by adding cassava flour as accelerator (0\%, 5\%, 10\%, 15\%, and 20\%) with three repetition. Data were analyzed with Analysis of Varians and continued with Least Significant Difference Test (LSD) 0,05. The result of this research showed that waste vegetable silage with different level adding of cassava flour was highly significant (P{\ensuremath{<}}0,05) to the nutrition qualities (fat, fiber, protein, and NFE) of vegetable waste silage. The best treatment for protein contents of vegetable waste silage was addition by 0\% cassava flour, 20\% for fiber and NEF, and 15\% for fat.

Keywords: silage, dried cassava flour, waste vegetable, nutrition content
}
}