creators_name: Ni Luh Putu Widiasri  , niluhputuwidiasri@gmail.com
creators_id: 1854241002
type: other
datestamp: 2022-10-14 08:01:12
lastmod: 2022-10-14 08:01:12
metadata_visibility: show
title: PENGARUH LEVEL PEMAKAIAN RAGI TEMPE PADA PEMBUATAN
TEMPE TONGKOL JAGUNG TERHADAP KANDUNGAN NUTRISI 
UNTUK PAKAN TERNAK
ispublished: submitted
subjects: 000
subjects: 001
full_text_status: restricted
abstract: ABSTRAK
 

THE EFFECT OF THE LEVEL OF TEMPEH YEAST ON THE 
MANUFACTURE OF CORNCOB TEMPE ON THE
NUTRITIONAL CONTENT FOR ANIMAL FEED 

By
 
Ni Luh Putu Widiasri

 
This study aims to determine the effect of the level of tempeh yeast on the
nutrient content of corncob tempe (crude fiber, crude protein and crude fat). This
research was conducted in March–April 2022, at the Laboratory of Animal
Nutrition and Feed, Department of Animal Husbandry, Faculty of Agriculture,
University of Lampung. This tudy used a completely randomized design
consisting of 7 treatments and 4 replications. The treatments were P0: corn cobs
without tempe yeast (control), P1: corn cobs + 1.5% tempe yeast, P2: corn cobs +
2% tempe yeast, P3: corn cobs + 2.5% tempe yeast, P4: corn cobs + 3% tempe
yeast, P5: corn cobs + 3.5% tempe yeast, and P6: corn cobs + 4% tempe yeast.
Variables to be observed include crude fiber, crude protein and crude fat. The
data obtained will be analyzed using Analysis of Variety and followed by
Duncan's Multiple Distance Test (DMRT). The results showed that the addition
of tempeh yeast with different levels had no significant effect (P>0.05) on crude
fiber (P0: 12.37%, P1: 11.78%, P2: 10.63%, P3: 16.39% , P4: 9.43%, P5:
12.78%, P6: 12.44%), but significant effect (P<0.05) on crude protein (P0:
4.01%, P1: 5.46% , P2: 5.44%, P3: 7.31%, P4: 7.40%, P5: 7.10%, P6: 8.49%) and
crude fat (P0: 11.03%, P1: 2 0.01%, P2: 1.14%, P3: 3.35%, P4: 3.46%, P5:
5.40%, P6: 4.63%) with the best treatment at a level of 4% for protein and 2 %
for fat.
 

Keywords: Crude fat, Crude protein, Crude fiber, Corn cobs, Tempe yeast 


Penelitian ini bertujuan untuk mengetahui pengaruh level pemakaian ragi tempe
terhadap kandungan nutrien tempe tongkol jagung (serat kasar,protein kasar dan
lemak kasar). Penelitian ini dilaksanakan pada Maret–April 2022, di
Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas
Pertanian, Universitas Lampung. Penelitian ini menggunakan Rancangan Acak
Lengkap (RAL) yang terdiri dari 7 perlakuan dan 4 ulangan. Perlakuan yang
diberikan yaitu P0 : tongkol jagung tanpa ragi tempe (kontrol), P1 : tongkol
jagung + ragi tempe 1,5%, P2 : tongkol jagung + ragi tempe 2%, P3 : tongkol
jagung + ragi tempe 2,5%, P4 : tongkol jagung + ragi tempe 3%, P5 : tongkol
jagung + ragi tempe 3,5%, dan P6 : tongkol jagung + ragi tempe 4%. Variabel
yang akan diamati meliputi serat kasar, protein kasar dan lemak kasar. Data yang
diperoleh akan dianalisis menggunakan Analisis Ragam dan dilanjutkan dengan
Uji Jarak Berganda Duncan (DMRT). Hasil penelitian menunjukkan bahwa
penambaham ragi tempe dengan level yang berbeda tidak berpengaruh nyata
(P>0,05) terhadap serat kasar (P0: 12,37%, P1: 11.78%, P2 : 10,63%, P3:
16,39%, P4: 9,43%, P5: 12,78%, P6: 12,44%), namun berpengaruh nyata
(P<0,05) pada protein kasar (P0: 4,01%, P1: 5,46%, P2: 5,44%, P3: 7,31%, P4:
7,40%, P5: 7,10%, P6: 8,49%) dan lemak kasar (P0: 11,03%, P1: 2,01%, P2:
1,14%, P3: 3,35%, P4: 3,46%, P5: 5,40%, P6: 4,63%) dengan perlakuan terbaik
pada level 4%  untuk protein dan 2% untuk lemak. 

Kata kunci: Lemak kasar, Protein kasar, Ragi tempe, Serat kasar, Tongkol jagung 
date: 2022-08-16
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1854241002
citation:   Ni Luh Putu Widiasri , niluhputuwidiasri@gmail.com  (2022) PENGARUH LEVEL PEMAKAIAN RAGI TEMPE PADA PEMBUATAN TEMPE TONGKOL JAGUNG TERHADAP KANDUNGAN NUTRISI UNTUK PAKAN TERNAK.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.    (Submitted)  
document_url: http://digilib.unila.ac.id/66853/1/1.%20ABSTRAK.pdf
document_url: http://digilib.unila.ac.id/66853/2/2.%20SKRIPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/66853/3/3.%20SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf