Penilaian Kualitas Nutrisi Kulit Biji Coklat Fermentasi denagn Aspergillus niger Melalui Pengujian Aktivitas Metabolisme di Rumen dan Intensitas Pencernaan In Vitro  

Oleh:

Gusmanizar, Neni ; Rahman, Jurnida

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Andalas: Jurnal Penelitian vol. 14 no. 38 (May 2002), page 72-79.

Ketersediaan

Perpustakaan PKPM Nomor Panggil: A67 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

This experiment was conducted to evaluate nutritive value of cocoa shell fermented by Aspergillums higher on in vitro luminal characteristic and dry mater and Organic mater digestibility. Completely randomized design with factorial Arrangement (3x3) was used in this, research. The factor were A (inoculums dose) that is 3%,4%,5% of substrates and factor B that is fermentation period 2,4 and 6 days.

Opini Anda

Klik untuk menuliskan opini Anda tentang koleksi ini!

Kembali