UNIVERSITAS AIRLANGGA



Detail Article

Jurnal Agro Veteriner

ISSN 2303-1697

Vol. 1 / No. 2 / Published : 2013-06

Order : 4, and page :55 - 63

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Original Article :

Kandungan protein kasar dan serat kasar tepung isi rumen yang difermentasi dengan rhizopus oligosporus

Author :

  1. Novanda Junit Dwi Putri*1
  2. Koesnoto Supranianondo*2
  3. Setiawati Sigit*3
  1. Mahasiswa Fakultas Kedokteran Hewan
  2. Dosen Fakultas Kedokteran Hewan
  3. Dosen Fakultas Kedokteran Hewan

Abstract :

This study were conducted to find out the crude protein and crude fibre of rumen content meal which were fermented by Rhizopus oligosporus. For design study was Completely Randomized Design with four treatments and five replications. Four treatment groups were, P0 was 100 g rument content meal added 0% Rhizopus oligosporus, P1 was 100 g rument content meal added 1% Rhizopus oligosporus, P2 was 100 g rument content meal added 2% Rhizopus oligosporus, P3 was 100 g rument content meal added 3% Rhizopus oligosporus. Proximate analysis were done after rument content meal fermented for five days. The data were analyzed with Analysis of Variance follow by Duncan’s Multiple Range Test. The result showed that the effect of 1% Rhizopus oligosporus could increase crude protein of rumen content from 8.9678% (P0) became 10.0396% (P1) and rumen content meal of 0%, 1%, 2% and 3% Rhizopus oligosporus could not reduce crude fibre.

Keyword :

rument content meal, fermented, Rhizopus oligosporus,


References :

Aini, Q.,(2001) Pengaruh Pemberian Tepung Isi Rumen Yang Difermentasi Sebagai Substitusi Pakan Komersial Terhadap Kadar Lemak Total dan Kolesterol Kuning Telur Ayam Dorab [Skripsi]. Surabaya : Fakultas Kedokteran Hewan. Universitas Airlangga

Ansori, A.,(2003) Peran Pemberian Pollard Terfermentasi Oleh Rhizopus oligosporus Terhadap Keempukan Daging Ayam Petelur Jantan [Skripsi]. Surabaya : Fakultas Kedokteran Hewan Universitas Airlangga.





Archive Article

Cover Media Content

Volume : 1 / No. : 2 / Pub. : 2013-06
  1. Manfaat Penambahan Tepung Kulit Pisang Raja Bulu (musa Paradisiaca L. Var Sapientum) Terhadap Pertambahan Berat Badan Dan Konversi Pakan Ayam Pedaging Jantan
  2. Analisis Usaha Peternakan Sapi Perah “bejo” Di Tenggumung Wetan Kota Surabaya
  3. The Decreasing Of Crude Fiber And The Increasing Of Crude Protein Content Of Pineapple Peel (ananas Comosus L. Merr) Which Fermented By Cellulolytic Bacteria (actinobacillus Sp. Ml-08)
  4. Kandungan Protein Kasar Dan Serat Kasar Tepung Isi Rumen Yang Difermentasi Dengan Rhizopus Oligosporus
  5. Combination Of Spirulina And Fermented Rumen Content Meal As Substitution In Feed Toward Feed Consumption, Weight Increase And Feed Conversion Of Male Broiler
  6. The Content Of Crude Protein And Crude Fiber Palm Oil Fronds Fermented By Xylanolitic Bacteria (bacilluspumilus)
  7. Improvement Of Dairy Milk Fat Content With Feeding Of Commercial Concentrate Feed Compared To A Tofu Waste
  8. The Use Of Different Probiotic In Commercial Feed Toward Growth Of Protein Retention And Coarse Fiber In Tilapia (oreochromis Sp.)

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