?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Pengaruh+Penambahan+Berbagai+Jenis+Sumber+Karbohidrat+Pada+Silase+Limbah+Sayuran+Terhadap+Kualitas+Fisik+dan+Tingkat+Palatabilitas+Silase&rft.creator=Angga+Alvianto%2C+1114141005&rft.subject=Budidaya+hewan&rft.description=PENGARUH+PENAMBAHAN+BERBAGAI+JENIS+SUMBER+KARBOHIDRAT+PADA+SILASE+LIMBAH+SAYURAN+TERHADAP+KUALITAS+FISIK+DAN+TINGKAT+PALATABILITAS%0D%0A%0D%0ATujuan+dari+penelitian+ini+adalah+untuk+membandingkan+pengaruh+beberapa+sumber+karbohidrat++terhadap+kualitas+fisik+silase+dan+tingkat+palatabilitas+silase+limbah+sayuran%2C+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%2C+tepung+gaplek%2C+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%25+dan+atau+1%25+.+Hasil+penelitian+menunjukkan+penambahan+berbagai+sumber+karbohidrat++berpengaruh+nyata+(P%3C0%2C05)+terhadap+tekstur+dan+berpengaruh+sangat+nyata+(P%3C0%2C01)+terhadap+warna+dan+aroma+silase+limbah+sayuran.++Perlakuan+dengan++penambahan+tepung+gaplek+merupakan+perlakuan+terbaik+yang+memengaruhi+teksur+dan+warna+silase%2C+sedangan+perlakuan+dengan++penambahan+molases+merupakan+perlakuan+terbaik+yang+memengaruhi+aroma+dan+palatabilitas+silase.%0D%0A%0D%0AKata+kunci%3A+silase%2C+sumber+karbohidrat+(dedak+padi%2C+tepung+gaplek%2C+molases)%2C+kualitas+fisik+dan+palatabilitas+silase.%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AEFFECT+OF+ADDITION+OF+VARIOUS+TYPES+OF+SOURCES+OF+CARBOHYDRATE+IN+WASTE+SILAGE+VEGETABLES+AND+LEVEL+OF+QUALITY+PHYSICAL+PALATABILITY+OF+SILAGE%0D%0A%0D%0A%0D%0AThe+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%2C+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%2C+cassava+flour%2C+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%2C01+or+0%2C05.+The+results+showed+the+addition+of+various+sources+of+carbohydrate+significantly+(P+%3C0.05)+on+the+texture+and+highly+significant+(P+%3C0.01)+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%2C+Whereas+treatment+with+the+addition+of+molases+is+the+best+treatment+that+affects+the+flavour+and+palatability+of+silage.%0D%0A%0D%0AKeywords%3A+silage%2C+a+source+of+carbohydrate+(rice+bran%2C+cassava+flour%2C+molases)%2C+physical+quality+and+palatability+of+silage.%0D%0A%0D%0A&rft.publisher=Fakultas+Pertanian&rft.date=2015-09-11&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F1%2FABSTRACT.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F2%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F3%2FCOVER%2520DALAM.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F4%2FDAFTAR%2520GAMBAR.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F5%2FDAFTAR%2520ISI.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F6%2FDAFTAR%2520TABEL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F7%2FMOTO.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F8%2FPERSEMBAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F9%2FRIWAYAT%2520HIDUP.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F12%2FLEMBAR%2520PEESETUJUAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F10%2FLEMBAR%2520PENGESAHAN.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F11%2FSANWACANA.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F13%2FBAB%2520I.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F14%2FBAB%2520II.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F15%2FBAB%2520III.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F16%2FBAB%2520IV.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F17%2FBAB%2520V.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F12978%2F18%2FDAFTAR%2520PUSTAKA.pdf&rft.identifier=++Angga+Alvianto%2C+1114141005++(2015)+Pengaru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