EVALUASI NILAI NUTRISI ONGGOK HASIL FERMENTASI SEBAGAI BAHAN PAKAN TERNAK UNGGAS

Sonita Rosningsih

Abstract


This study was investigate to evaluate the nutritional value of fermented cassava as animal feed of poultry. The Experiment using completely randomized design conducted in the field direction and community involvement duck. Farmers divided into 3 groups with different treatments, each making three times the dough fermentation as replication. Group 1 makes cassava fermentation using tempe yeast without additives. Group 2 made cassava fermentation using the tempeh yeast with the addition of 1% urea. Group 3 made cassava fermentation with the addition of 1% fish meal. Fermentation carried out for 4 days. Fermented cassava waste was analyzed contain of water content, crude protein and crude fiber content . The results showed that water content of fermentation without addition and fermentation with the addition of fish meal were not significantly different, but both are significantly different with the addition of urea treatment. Levels of crude protein and crude fiber cassava fermented with the addition of fish meal was significantly higher compared with other treatments, while the fermentation with the addition of urea higher than without the additive. It was concluded that the best nutritional value of fermented cassava are cassava fermented with yeast tempeh and the addition of fish meal. Keywords. Cassava waste, Fermentation, Nutritional Value.

Article Metrics

Abstract view : 667 times
PDF (Bahasa Indonesia) - 525 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2016 Jurnal Agrisains



LPPM Mercu Buana Yogyakarta Jl. Wates Km. 10 Yogyakarta
Tlp(0274) 6498212 Fax (0274) 6498213
email : [email protected]
http://ejurnal.mercubuana-yogya.ac.id/index.php/Agrisains
Print ISSNĀ 2086-7719
OnlineĀ ISSN : 2541-5069