Bioproses Ampas Sagu Dengan Neurospora spp Terhadap Kandunagn Zat-Zat Makanan  

Oleh:

Ciptaan, Gita ; Harnentis

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Andalas: Jurnal Penelitian vol. 15 no. 41 (May 2003), page 103-108.

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

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Isi artikel

The experJ11ent was conducted to study the effect of Neorospora spp inoculant levels and duration of fermentation on nutrients content of sago waste. The experiment used a completely randomized design arranged i:'1 3 x 3 factorial with replications. Factor A wiu'1 level of inoculant were 0.5, 1.0 and 1.5 %j subtract and factor B was duration of fermentation were 3.5 and 7 days. The result of experiment showed that there was interaction (P < 0.01) between and matter content along treatment means but crude protein to17d crude fiber content were not: have international (P > 0.05). The levels of inoculant and duration of fermentations were significantly difference (P < 0.01) on crude protein and inducer content. It can be concluded that the best inoculants level was 1.5 % with 7 days fermentation time.

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