BIMO, PRATAMA (2024) PENGARUH PENAMBAHAN ONGGOK DENGAN LEVEL BERBEDA TERHADAP KANDUNGAN BAHAN KERING, BAHAN ORGANIK, NILAI pH, DAN UJI ORGANOLEPTIK SILASE TEBON JAGUNG. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui pengaruh dan level penambahan onggok dengan level berbeda terhadap kandungan bahan kering, bahan organik, Nilai pH, dan uji organoleptik silase tebon jagung. Penelitian ini dilaksanakan pada 19 Oktober–-10 November 2023 di Laboratorium Nutrisi dan Makanan Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu, tebon jagung dengan penambahan onggok 2% + kulit nanas 5% (P1), tebon jagung dengan penambahan onggok 3% + kulit nanas 5% (P2), dan tebon jagung dengan penambahan onggok 4% + kulit nanas 5% (P3). Data yang diperoleh dianalisis menggunakan analisis ragam dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penambahan level onggok tidak berpengaruh nyata (P>0,05) terhadap bahan kering, bahan organik dan uji organoleptik, namun penambahan level onggok berpengaruh nyata (P<0,01), terhadap nilai pH silase tebon jagung, dan hasil terbaik berdasarkan uji DMRT yaitu pada P1 dengan nilai pH 4,21. Kata Kunci: silase, tebon jagung, onggok, kulit nanas, bahan kering, bahan organik, warna, aroma, tekstur, dan pH. This study aims to determine the effect and level of cassava waste addition with different levels on dry matter content, organic matter, pH value, and organoleptic test of corn stover silage. This research was conducted from October 19 to November 10, 2023 at the Animal Nutrition and Food Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The experimental design used was a completely randomized design (CRD) with 3 treatments and 4 replications. The treatments given were corn stover with the addition of 2% cassava waste + 5% pineapple peel (P1), corn stover with the addition of 3% cassava waste + 5% pineapple peel (P2), and corn stover with the addition of 4% cassava waste + 5% pineapple peel (P3). The data obtained were analyzed using analysis of variance and continued with the Duncan Multiple Range Test (DMRT). The results showed that the addition of cassava waste level had no significant effect (P>0.05) on dry matter, organic matter and organoleptic test, but the addition of cassava waste level had a significant effect (P<0.01), on the pH value of corn silage, and the best results based on DMRT test were in P1 with a pH value of 4.21. Keywords: silage, corn stover, cassava waste, pineapple peel, dry matter, organic matter, colour, aroma, texture, and pH.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi S1-Nutrisi dan Teknologi Pakan Ternak |
| Pengguna Deposit: | UPT . Dito Nipati |
| Date Deposited: | 16 Apr 2025 04:43 |
| Terakhir diubah: | 16 Apr 2025 04:43 |
| URI: | http://digilib.unila.ac.id/id/eprint/86150 |
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