Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology)
muhammad amin
unram
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Lama Fermentasi Terhadap Kualitas Jerami Padi Amoniasi yang Ditambah Probiotik Bacillus Sp muhammad amin; Sofyan Damrah Hasan; Oscar Yanuarianto; muhammad Iqbal
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 1 No 1 (2015): Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI)
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (168.477 KB) | DOI: 10.29303/jitpi.v1i1.4

Abstract

The effect of fermentation duration at improving the quality of ammoniation rice straw with Bacillus sp.probiotic was conducted from July to August 2012. This work was arranged in Completely Randomized Design with four treatments and two replications. The treatments were fermented with 3% Bacillus sp for 0, 10, 20, and 30 days imposed to rice straw with ammoniation.Variables observed were crude protein, crude fiber, NDF, ADF, cellulose, hemicellulose and in vitro digestibility. The result of this study showed that duration of fermentation influenced significantly (P<0,05) on chemical composition and in vitro digestibility. In conclusion, the duration of fermentation influenced on chemical composition and in vitro digestibility. The longer the fermentation duration the higher the content of crude protein and in vitro digestibility. Meanwhile, the proportion of crude fiber, NDF, ADF, cellulose, hemicellulose and lignin decreased respectively.
Co-Authors Farida Isroani Oscar Yanuarianto Sofyan Damrah Hasan