PENGARUH CAMPURAN DAUN SINGKONG DAN ONGGOK FERMENTASI MENGGUNAKAN ASPERGILLUS NIGER TERHADAP BAHAN KERING, ABU, BAHAN ORGANIK, SERAT KASAR, DAN PROTEIN KASAR

Mada jochim nusantara, 1654141022 (2022) PENGARUH CAMPURAN DAUN SINGKONG DAN ONGGOK FERMENTASI MENGGUNAKAN ASPERGILLUS NIGER TERHADAP BAHAN KERING, ABU, BAHAN ORGANIK, SERAT KASAR, DAN PROTEIN KASAR. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

Preview	File PDF ABSTRAK.pdf Download (7Mb) | Preview
	File PDF SKRIPSI FULL.pdf Restricted to Hanya staf Download (7Mb)
Preview	File PDF SKRIPSI TANPA BAB PEMBAHASAN.pdf Download (7Mb) | Preview

Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Penelitian ini bertujuan untuk mengetahui pengaruh campuran daun singkong dan onggok fermentasi menggunakan Aspergillus niger terhadap kualitas bahan kering, abu, bahan organik, serat kasar, dan protein kasar. Penelitian ini dilaksanakan pada Desember 2021--Februari 2022 di Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan yang diberikan yaitu onggok 50% + daun singkong 50% tanpa fermentasi (P0), onggok 20% + daun singkong 80% + Aspergillus niger 1% BK (P1), onggok 30% + daun singkong 70% + Aspergillus niger 1% BK (P2), onggok 40% + daun singkong 60% + Aspergillus niger 1% BK (P3), dan onggok 50% + daun singkong 50% + Aspergillus niger 1% BK (P4). Data yang diperoleh dianalisis menggunakan analisis ragam dengan taraf nyata 1% atau 5% dan dilanjutkan uji berganda Duncan. Hasil penelitian didapatkan fermentasi dengan Aspergillus niger 1% BK dapat menurunkan kandungan serat kasar serta dapat menigkatkan kandungan protein kasar bahan pakan fermentasi. Respon terbaik pada campuran onggok dan daun singkong terhadap kualitas bahan organik, serat kasar, dan protein kasar didapatkan pada campuran onggok 40% + daun singkong 60% + Aspergillus niger 1% BK yang menghasilkan bahan organik sebesar 40,20%, dengan rendah serat kasar sebesar 13,39% dan menghasilkan protein kasar 24,32% Kata Kunci: Aspergillus niger, Fermentasi, Bahan organik, Serat Kasar, Protein Kasar This study aims to determine the effect of a mixture of fermented cassava leaves and cassava waste using Aspergillus niger on the quality of dry matter, ash, organic matter, crude fiber, and crude protein. This research was conducted in December 2021--February 2022 at the Nutrition and Animal Feed Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments were cassava waste 50% + cassava leaves 50% without fermentation (P0), cassava waste 20% + cassava leaves 80% + Aspergillus niger 1% BK (P1), cassava waste 30% + cassava leaves 70% + Aspergillus niger 1% BK (P2), cassava waste 40% + cassava leaves 60% + Aspergillus niger 1% BK (P3), and cassava waste 50% + cassava leaves 50% + Aspergillus niger 1% BK (P4). The data obtained were analyzed using analysis of variance with a significance level of 1% or 5% and continued with Duncan multiple test. The results showed that fermentation with Aspergillus niger 1% BK could reduce the crude fiber content and increase the crude protein content of a mixture of fermented cassava waste and cassava leaves. The best response to a mixture of cassava waste and cassava leaves on the quality of organic matter, crude fiber, and crude protein was found in a mixture of 40% cassava waste + 60% cassava leaves + Aspergillus niger 1% BK which produced 40.20% organic matter with low crude fiber of 13.39% and produces crude protein by 24.32%. Keywords: Aspergillus niger, Organic matter, Fermentation, Crude Protein and Crude Fiber.

Jenis Karya Akhir:	Skripsi
Subyek:	600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi:	Fakultas Pertanian dan Pascasarjana > Prodi Peternakan
Pengguna Deposit:	2208688365 . Digilib
Date Deposited:	10 Oct 2022 01:03
Terakhir diubah:	10 Oct 2022 01:03
URI:	http://digilib.unila.ac.id/id/eprint/66717

Actions (login required)

Lihat Karya Akhir