PEMANFAATAN LIMBAH PADAT PABRIK TAHU SEBAGAI PAKAN KONSENTRAT TERNAK DENGAN PROSES FERMENTASI
Article Sidebar
Main Article Content
Abstract
This research was aimed to determine fermentation influence to soya nutrition. The variations in this research were fermentation period (1 day, 2 days, 3 days, 4 days, 5 days and 6 days) and bio-N concentration (10 ml/2 kg soya waste, 20 ml/2kg tofu waste and 30 ml/2 kg tofu waste). The nutrition which examined with proksimat analysis were rough protein, rough fibre, extract non nitrogen (BETN), rough fat. The result showed that the optimum period of fermentation was 4 days and the effective bio-N concentration was 20 ml/2 kg tofu waste. The rough protein increased to 26,07%, and rough fat increased to 17,35%.
Downloads
Article Details
Submission of a manuscript to Jurnal Purifikasi means that the work has never been published in another journal and is not under consideration for publication elsewhere. The author hereby agrees to submit the copyright of the manuscript and its contents to Jurnal Purifikasi, if accepted for publication. Accepted manuscripts will be published in printed form where the ISSN is bound in printed form, not in online form (pdf). Authors are not allowed to publish their work in other forms (journals) without permission from the Jurnal Purifikasi manager.
By submitting a manuscript, the author is deemed to know all the rights and obligations attached to each manuscript.
