?url_ver=Z39.88-2004&rft_id=1854241002&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+LEVEL+PEMAKAIAN+RAGI+TEMPE+PADA+PEMBUATAN%0D%0ATEMPE+TONGKOL+JAGUNG+TERHADAP+KANDUNGAN+NUTRISI+%0D%0AUNTUK+PAKAN+TERNAK&rft.creator=Ni+Luh+Putu+Widiasri++%2C+niluhputuwidiasri%40gmail.com&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=001+Ilmu+pengetahuan&rft.description=ABSTRAK%0D%0A+%0D%0A%0D%0ATHE+EFFECT+OF+THE+LEVEL+OF+TEMPEH+YEAST+ON+THE+%0D%0AMANUFACTURE+OF+CORNCOB+TEMPE+ON+THE%0D%0ANUTRITIONAL+CONTENT+FOR+ANIMAL+FEED+%0D%0A%0D%0ABy%0D%0A+%0D%0ANi+Luh+Putu+Widiasri%0D%0A%0D%0A+%0D%0AThis+study+aims+to+determine+the+effect+of+the+level+of+tempeh+yeast+on+the%0D%0Anutrient+content+of+corncob+tempe+(crude+fiber%2C+crude+protein+and+crude+fat).+This%0D%0Aresearch+was+conducted+in+March%E2%80%93April+2022%2C+at+the+Laboratory+of+Animal%0D%0ANutrition+and+Feed%2C+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C%0D%0AUniversity+of+Lampung.+This+tudy+used+a+completely+randomized+design%0D%0Aconsisting+of+7+treatments+and+4+replications.+The+treatments+were+P0%3A+corn+cobs%0D%0Awithout+tempe+yeast+(control)%2C+P1%3A+corn+cobs+%2B+1.5%25+tempe+yeast%2C+P2%3A+corn+cobs+%2B%0D%0A2%25+tempe+yeast%2C+P3%3A+corn+cobs+%2B+2.5%25+tempe+yeast%2C+P4%3A+corn+cobs+%2B+3%25+tempe%0D%0Ayeast%2C+P5%3A+corn+cobs+%2B+3.5%25+tempe+yeast%2C+and+P6%3A+corn+cobs+%2B+4%25+tempe+yeast.%0D%0AVariables+to+be+observed+include+crude+fiber%2C+crude+protein+and+crude+fat.+The%0D%0Adata+obtained+will+be+analyzed+using+Analysis+of+Variety+and+followed+by%0D%0ADuncan's+Multiple+Distance+Test+(DMRT).+The+results+showed+that+the+addition%0D%0Aof+tempeh+yeast+with+different+levels+had+no+significant+effect+(P%3E0.05)+on+crude%0D%0Afiber+(P0%3A+12.37%25%2C+P1%3A+11.78%25%2C+P2%3A+10.63%25%2C+P3%3A+16.39%25+%2C+P4%3A+9.43%25%2C+P5%3A%0D%0A12.78%25%2C+P6%3A+12.44%25)%2C+but+significant+effect+(P%3C0.05)+on+crude+protein+(P0%3A%0D%0A4.01%25%2C+P1%3A+5.46%25+%2C+P2%3A+5.44%25%2C+P3%3A+7.31%25%2C+P4%3A+7.40%25%2C+P5%3A+7.10%25%2C+P6%3A+8.49%25)+and%0D%0Acrude+fat+(P0%3A+11.03%25%2C+P1%3A+2+0.01%25%2C+P2%3A+1.14%25%2C+P3%3A+3.35%25%2C+P4%3A+3.46%25%2C+P5%3A%0D%0A5.40%25%2C+P6%3A+4.63%25)+with+the+best+treatment+at+a+level+of+4%25+for+protein+and+2+%25%0D%0Afor+fat.%0D%0A+%0D%0A%0D%0AKeywords%3A+Crude+fat%2C+Crude+protein%2C+Crude+fiber%2C+Corn+cobs%2C+Tempe+yeast+%0D%0A%0D%0A%0D%0APenelitian+ini+bertujuan+untuk+mengetahui+pengaruh+level+pemakaian+ragi+tempe%0D%0Aterhadap+kandungan+nutrien+tempe+tongkol+jagung+(serat+kasar%2Cprotein+kasar+dan%0D%0Alemak+kasar).+Penelitian+ini+dilaksanakan+pada+Maret%E2%80%93April+2022%2C+di%0D%0ALaboratorium+Nutrisi+dan+Makanan+Ternak%2C+Jurusan+Peternakan%2C+Fakultas%0D%0APertanian%2C+Universitas+Lampung.+Penelitian+ini+menggunakan+Rancangan+Acak%0D%0ALengkap+(RAL)+yang+terdiri+dari+7+perlakuan+dan+4+ulangan.+Perlakuan+yang%0D%0Adiberikan+yaitu+P0+%3A+tongkol+jagung+tanpa+ragi+tempe+(kontrol)%2C+P1+%3A+tongkol%0D%0Ajagung+%2B+ragi+tempe+1%2C5%25%2C+P2+%3A+tongkol+jagung+%2B+ragi+tempe+2%25%2C+P3+%3A+tongkol%0D%0Ajagung+%2B+ragi+tempe+2%2C5%25%2C+P4+%3A+tongkol+jagung+%2B+ragi+tempe+3%25%2C+P5+%3A+tongkol%0D%0Ajagung+%2B+ragi+tempe+3%2C5%25%2C+dan+P6+%3A+tongkol+jagung+%2B+ragi+tempe+4%25.+Variabel%0D%0Ayang+akan+diamati+meliputi+serat+kasar%2C+protein+kasar+dan+lemak+kasar.+Data+yang%0D%0Adiperoleh+akan+dianalisis+menggunakan+Analisis+Ragam+dan+dilanjutkan+dengan%0D%0AUji+Jarak+Berganda+Duncan+(DMRT).+Hasil+penelitian+menunjukkan+bahwa%0D%0Apenambaham+ragi+tempe+dengan+level+yang+berbeda+tidak+berpengaruh+nyata%0D%0A(P%3E0%2C05)+terhadap+serat+kasar+(P0%3A+12%2C37%25%2C+P1%3A+11.78%25%2C+P2+%3A+10%2C63%25%2C+P3%3A%0D%0A16%2C39%25%2C+P4%3A+9%2C43%25%2C+P5%3A+12%2C78%25%2C+P6%3A+12%2C44%25)%2C+namun+berpengaruh+nyata%0D%0A(P%3C0%2C05)+pada+protein+kasar+(P0%3A+4%2C01%25%2C+P1%3A+5%2C46%25%2C+P2%3A+5%2C44%25%2C+P3%3A+7%2C31%25%2C+P4%3A%0D%0A7%2C40%25%2C+P5%3A+7%2C10%25%2C+P6%3A+8%2C49%25)+dan+lemak+kasar+(P0%3A+11%2C03%25%2C+P1%3A+2%2C01%25%2C+P2%3A%0D%0A1%2C14%25%2C+P3%3A+3%2C35%25%2C+P4%3A+3%2C46%25%2C+P5%3A+5%2C40%25%2C+P6%3A+4%2C63%25)+dengan+perlakuan+terbaik%0D%0Apada+level+4%25++untuk+protein+dan+2%25+untuk+lemak.+%0D%0A%0D%0AKata+kunci%3A+Lemak+kasar%2C+Protein+kasar%2C+Ragi+tempe%2C+Serat+kasar%2C+Tongkol+jagung+&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-08-16&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66853%2F1%2F1.%2520ABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66853%2F2%2F2.%2520SKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66853%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Ni+Luh+Putu+Widiasri+%2C+niluhputuwidiasri%40gmail.com++(2022)+PENGARUH+LEVEL+PEMAKAIAN+RAGI+TEMPE+PADA+PEMBUATAN+TEMPE+TONGKOL+JAGUNG+TERHADAP+KANDUNGAN+NUTRISI+UNTUK+PAKAN+TERNAK.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F66853%2F