Show simple item record

dc.contributor.advisorTafsin, Ma’ruf
dc.contributor.authorHutabarat, Antonius
dc.date.accessioned2015-06-07T12:35:00Z
dc.date.available2015-06-07T12:35:00Z
dc.date.issued2015-06-07
dc.identifier.otherlili nasution
dc.identifier.urihttp://repository.usu.ac.id/handle/123456789/46905
dc.description100306075en_US
dc.description.abstractPemanfaatan kulit buah kakao dan kulit buah pisang perlu dimaksimalkan dengan melakukan fermentasi. Penelitian dilaksanakan di Laboratorium Biologi Ternak Program Studi Peternakan, Fakultas Pertanian, Universitas Sumatera Utara selama 4 bulan, dimulai bulan Agustus 2014-Desember 2014. Penelitian ini menggunakan 20 ekor kambing kacang jantan dengan bobot awal 10.47±0.28 kg dan rancangan yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan dan 5 ulangan. Level dari setiap perlakuan adalah sama yakni, kulit buah kakao 20% + kulit buah pisang 30 %. Perlakuan yang digunakan dalam penelitian ini adalah P0 sebagai kontrol (tanpa fermentasi), P1= fermentasi MOL, P2= fermentasi isolat bakteri rumen kerbau, P3= fermentasi starbio. Hasil penelitian menunjukkan bahwa rataan kecernaan bahan kering 70.74 % dimana P0: 70.59% ; P1: 70.11%; P2: 69.95%; dan P3: 72.31%. Rataan kecernaan bahan organik 79.61% dengan P0: 79.62% ; P1: 79.28% ; P2: 78.88% dan P3: 80.65%. Kecernaan bahan kering dan bahan organik (BK dan BO) menunjukkan perbedaan yang tidak berbeda nyata (P>0,05). Kesimpulan hasil penelitian ini adalah pemanfaatan kulit kakao dan kulit pisang dengan fermentasi tidak dapat meningkatkan kecernaan bahan kering dan bahan organik kambing kacang jantan.en_US
dc.description.abstractUtilization of cacao fruit peel and peel bananas should be maximized by fermentation. This study aims to determine the effect of the use of cocoa fruit peel and peel bananas in the diet on digestibility of dry matter and organic matter Kacang male goats. Research conducted at the Laboratory of Animal Biology Animal Husbandry Studies Program, Faculty of Agriculture, University of North Sumatra for 4 months, starting in August 2014 to December 2014. This study used 20 male goats beans with initial weights 10.47 ± 0.28 kg and design used was a randomized block design complete (RAL), which consists of 4 treatments and 5 replications. Level of each treatment is same, Cacao Skin 30% + Bananas Skin 20%. The treatments were used in this study was P0 (without fermented), P1 (fermented by Local Microorganism), P2 (fermented by buffalo Rumen Bacterial Isolate), P3 (fermented by probiotic starbio). The results showed that the average dry matter where P0 70.74%: 70.59%; P1: 70.11%; P2: 69.95%; and P3: 72.31%. The average of 79.61% organic matter digestibility with P0: 79.62%; P1: 79.28%; P2: P3 78.88%: 80.65%. Dry matter and organic matter (DM and BO) show the difference was not significant (P> 0.05). The conclusion of this study is the use of cocoa and banana peel skin with fermentation can not increase the digestibility of dry matter and organic matter male goat nuts.en_US
dc.language.isoiden_US
dc.subjectKacang Goats Males.en_US
dc.subjectCocoa Fruit Peelel Bananasen_US
dc.subjectBio-Activator And Digestibilityen_US
dc.titleKecernaan Bahan Kering Dan Bahan Organik Kulit Buah Kakao Dan Kulit Buah Pisang Dalam Ransum Yang Difermentasi Berbagai Bioaktivator Pada Kambing Kacang Jantanen_US
dc.typeStudent Papersen_US


Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record