PENGARUH LAMA FERMENTASI dengan RAGI TAPE TERHADAP KADAR NUTRIEN BlJl KERANDANG (Canavalia virosa)

Lestari, Sri and Rosningsih, sonita (2013) PENGARUH LAMA FERMENTASI dengan RAGI TAPE TERHADAP KADAR NUTRIEN BlJl KERANDANG (Canavalia virosa). Project Report. Fakultas agroindustri Universitas Mercu Buana yogyakarta, Yogyakarta.

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Abstract

Penelitian bertujuan untuk mengetahui Pengarih lama fermentasi dengan ragi Tape terhadap kadar nutrien biji kerandang ( (Canavalia virosa). 1,2 kg biji kerandang direndam dalam larutan abu sekam selama 2 x 24 jam, direbis 60 menit kemudian digiling. Selanjutnya bahan difermentasi menggunakan ragi tape (sacharomyces cereviceae) dan dibagi dalam 4 perlakuan yaitu R1(24 jam), R2 (48 jam),R3 (60 jam) dan R4 (72 jam) masing masing diulang 3 kali.Sampel dianalisis dengan analisis proksimat. Rancangan Penelitian menggunakan Rancangan Acak Lengkap (RAL). Data dyang diperoleh dianalisis dengan analisis varian. Hasil penelitian menunjukkan kadar protein kasar R1 (31,00645), R2 (33,0006%), R3 (34,1158%) dan R4 (37,0674%. Kadar lemak kasar R1 (90932%),R2 (9,6574). R3 (9,0396%) dan R4 (9,8674%). Kadar serat kasar R1 (27,639%), R2 (31,5398%),R3 (30.3972%)dan R4 (30.2336%). Hasil analisis regresi menunjukkan waktu optimal untuk kadar protein 20,5 jam, lemak kasar 45,2 jam,serat kasar 54,2 jam.Berdasarkan hasil penelitian dapat disimpulkan bahwa lama fermentasi 72 jam adalahoptimal untuk meningkatkankadar nutrien biji kerandang.

Item Type: Monograph (Project Report)
Subjects: S Agriculture > SF Animal culture
Divisions: Fakultas Agroindustri > Program Studi Peternakan
Depositing User: Ir. MS Sonita Rosningsih
Date Deposited: 27 Nov 2019 02:41
Last Modified: 27 Nov 2019 02:41
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1607

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