title: PENGARUH LAMA FERMENTASI DAUN NANAS DAN Aspergillus niger  TERHADAP KECERNAAN PROTEIN KASAR DAN LEMAK KASAR  SECARA In Vitro
creator:    WAHYU   SILFIYANI, 1814241001
subject: 630 Pertanian dan teknologi yang berkaitan
description: Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi dan level terbaik  pemberian Aspergillus niger daun nanas terhadap kecernaan protein kasar dan lemak  kasar secara in vitro. Penelitian ini dilaksanakan pada Januari – Maret 2022 berlokasi  di Laboratorium Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian,  Universitas Lampung. Untuk analisis kecernaan protein kasar dan lemak kasar  dilaksanakan di Laboratorium Nutrisi Perah, Fakultas Peternakan, Institut Pertanian  Bogor. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap  (RAL) faktorial dengan 3x3 perlakuan dan 3 ulangan sehingga terdapat 27 unit satuan  percobaan. Perlakuan yang digunakan yaitu D0L0 (level Aspergillus niger 0% tanpa  difermentasi), D0L1 (level Aspergillus niger 0% dengan lama fermentasi 6 hari),  D0L2 (level Aspergillus niger 0% dengan lama fermentasi 12 hari), D1L0 (level  Aspergillus niger 2% tanpa difermentasi), D1L1 (level Aspergillus niger 2% dengan  lama fermentasi 6 hari), D1L2 (level Aspergillus niger 2% dengan lama fermentasi 12  hari), D2L0 (level Aspergillus niger 4% tanpa difermentasi), D2L1 (level Aspergillus  niger 4% dengan lama fermentasi 6 hari, dan D2L2 (level Aspergillus niger 4%  dengan lama fermentasi 12 hari). Data yang diperoleh dianalisis ragam pada taraf  nyata 5% dan atau 1% dan dilanjutkan menggunakan uji BNT (Beda Nyata Terkecil).  Hasil penelitian terdapat interaksi yang berbeda nyata antara lama fermentasi dan  level pemberian Aspergillus niger terhadap kecernaan ptorein kasar dan lemak kasar.  Kombinasi perlakuan terbaik yaitu pada perlakuan D1L0 (level Aspergillus niger 2%  tanpa fermentasi) terhadap kecernaan protein kasar sebesar 61,33% dan perlakuan  D2L0 (level Aspergillus niger 4% tanpa fermentasi) terhadap kecernaan lemak kasar  sebesar 72,83%.  Kata kunci : Aspergillus niger, daun nanas, kecernaan protein kasar, kecernaan lemak  kasar.    This study aims to determine the best treatment between the length of fermentation  and the level of administration of Aspergillus niger on pineapple leaves to the crude  protein digestibility and crude fat digestibility In Vitro. This research was conducted  in January-March 2022 at the Dairy Animal Nutrition Science Laboratory, Faculty of  Animal Husbandry, Bogor Agricultular University. This study used a factorial  Completely Randomized Design consisting of 3 x 3 treatments and 3 replications so  that there were 27 experimental units. The treatments used were D0L0 (0%  Aspergillus niger level with 0 days of fermentation), D0L1 (0% Aspergillus niger  level with 6 days of fermentation), D0L2 (0% Aspergillus niger level with 12 days of  fermentation), D1L0 (2% Aspergillus niger level with 12 0 days of fermentation),  D1L1 (2% Aspergillus niger level with 6 days of fermentation), D1L2 (2%  Aspergillus niger level with 12 days of fermentation), D2L0 (4% Aspergillus niger  level with 0 days of fermentation), D2L1 (4% Aspergillus niger level with 6 days of  fermentation) and D2L2 (4% Aspergillus niger level with 12 days of fermentation).  The data obtained were analyzed for variance at the 5% and or 1% significance level  and continued using the BNT test. The result showed that there was a significantly  different interaction between the duration of fermentation and the level of Aspergillus  niger administration of Aspergillus niger on the concentration of crude protein  digestibility and crude fat digestibility. Combination best treatment are on D1L0  treatment (2% Aspergillus niger level with 0 days of fermentation) on crude protein  digestibility of 61,33% and treatment of D2L0 (4% Aspergillus niger level with 0  days of fermentation) to crude fat digestibility of 72,83%.  Keywords: Aspergillus niger, crude fat digestibility, crude protein digestibility,  pineapple leaf.
publisher: FAKULTAS PERTANIAN
date: 2022-07-06
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/64845/1/ABSTRAK.pdf
format: text
identifier: http://digilib.unila.ac.id/64845/2/SKRIPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/64845/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:    WAHYU SILFIYANI, 1814241001  (2022) PENGARUH LAMA FERMENTASI DAUN NANAS DAN Aspergillus niger TERHADAP KECERNAAN PROTEIN KASAR DAN LEMAK KASAR SECARA In Vitro.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/64845/