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All Journal Jurnal Ilmu Peternakan Terapan
Maria Theresia Sa'o
Politeknik Pertanian Negeri Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Veterinary

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Kandungan nutrien kulit pisang kepok (Musa paradisiaca) yang difermentasi dengan cairan rumen kambing Maria Theresia Sa'o; Tri Anggarini Yuniwaty Foenay; Theresia Nur Indah Koni
Jurnal Ilmu Peternakan Terapan Vol 4 No 2 (2021): Jurnal Ilmu Peternakan Terapan
Publisher : Politeknik Negeri Jember

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Abstract

The purpose of this study was to determine the nutritional content of fermented Kepok banana peel flour (Musa paradisiaca) by goat rumen liquid. This study was designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The four treatments were P0: Kepok banana peel flour + 0% goat rumen fluid (control), P1: Kepok banana peel flour + 30% goat rumen fluid, P2: Kepok banana peel flour + 40% goat rumen fluid, P3: Kepok banana peel flour + 50% goat rumen fluid. The fermentation process was carried out for 7 days. The results of this study showed that the use of goat rumen fluid changed (P<0.05) the nutrient content of fermented Kepok banana peel flour. The use of 50% goat rumen fluid increased crude protein and crude fat content, however reduced the dry matter and crude fiber content of Kepok banana peel flour.
Co-Authors Theresia Nur Indah Koni Tri Anggarini Foenay, Tri Anggarini