Writer / NIM
SULFITRI WEU / 621410040
Study Program
S1 - PETERNAKAN
Advisor 1 / NIDN
SRISURYANINGSIH DJUNU, S.Pt, MP / 0006127301
Advisor 2 / NIDN
SISWATIANA RAHIM TAHA, S.Pt, M.Si / 0021048002
Abstract
ABSTRAK
SULFITRI WEU. 2017. Kualitas Nutrisi Kulit Pisang Goroho (Musa acuminafe,sp) yang Difermentasi Cairan Rumen Dengan Lama Inkubasi yang Berbeda. Skripsi, Jurusan Peternakan, Fakultas Pertanian, Universitas Negeri Gorontalo, Pembimbing I Sri Suryaningsih Djunu, S.Pt, MP dan Pembimbing II Siswatiana R. Taha, S.Pt, M.Si.
Penelitian ini bertujuan untuk mengetahui pengaruh kualitas nutrisi kulit pisang goroho (Musa acuminafe,sp) yang difermentasi cairan rumen dengan lama inkubasi yang bereda. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), dengan lima perlakuan dan tiga kali ulangan sehingga terdapat 15 kali percobaan. Variabel yang diamati adalah kualitas nutrisi terdiri kadar air, kadar abu, kadar lemak, kadar protein kasar, kadar serat kasar dan bahan ekstrak tanpa nitrogen (BETN). Dari hasil peneltian menunjukan bahwa kulit pisang yang difermentasi cairan rumen dari PO (kontrol) sampai dengan P4 (8 hari) memberikan pengaruh tidak nyata (P>0.05) terhadap kualitas nutrisi yang terdiri dari kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar, dan bahan ekstrak tanpa nitrogen (BETN), tetapi secara rata-rata angka menunjukan tertingi disetiap variabel yang diamati, kadar air sebesar (7.43), kadar abu sebesar (22.85), kadar lemak sebesar (8.46), kadar protein sebesar (9.32), kadar serat kasar sebesar (16.23), dan bahab ekstrak tanpa nitrogen (BETN) sebesar (52.24).
Kata Kunci : Kualitas nutrisi, kulit pisang goroho, fermentasi, cairan rumen, inkubasi.
ABSTRACT
SULFITRI WEU. 2017. The Quality of Nutrition In Goroho Banana Peel (Musa acuminafe, sp) which is fermented with Rumen liquid with the different incubation times. Skripsi. Department of Animal Husbandry, Faculty of Agriculture, State University of Gorontalo. Principal supervisor is Sri Suryaningsih Djunu, S.Pt, MP and Co-supervisor is Siswatiana R. Taha, S.Pt, M.Si.
This research aimed at finding out the influence of the quality nutrition in Goroho banana peel (Musa acuminafe, sp) which is fermented with Rumen liquid with the different incubation times. This research used Completely Randomized Design (RAL), by five treatments and three repetitions, so that there are 15 experiments. The observed variable is the quality of nutrition in the content of water, ash, fat, crude protein, coarse fiber, and nitrogen extract material (BETN). From the research, showed that the banana peel which is fermented with rumen liquid from P0 (control) to P4 (eight days) gives the influence not real (P>0,05) on the quality of nutrition that content of water, ash, fat, crude protein, coarse fiber, and nitrogen extract material (BETN). However, the average number showed the highest in each variable; content of water (7,43), content of ash (22,85), content of fat (8,46), content of crude protein (9,32), content of coarse fiber (16,23), and content of nitrogen extract material (BETN) about (52,24).
Keywords: Quality of Nutrition, Goroho Banana Peel, Fermentation, Rumen Liquid, Incubation.
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