| NIM | D1E012023 |
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| Namamhs | MARDIYAH |
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| Judul Artikel | KADAR SERAT KASAR DAN PROTEIN KASAR KULIT POLONG KACANG HIJAU DENGAN PENGOLAHAN YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Penelitian yang dilaksanakan mulai tanggal 15 Maret hingga 14 Mei 2016 di Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto, ini bertujuan untuk mengkaji kandungan serat kasar dan protein kasar kulit polong kacang hijau dengan berbagai metode pengolahan. Metode penelitian yang digunakan yaitu metode eksperimen dan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5 kali ulangan. Data yang diperoleh dianalisis dengan menggunakan analisis variansi dan dilanjutkan dengan uji lanjut Beda Nyata Jujur (BNJ). Peubah yang diukur adalah serat kasar dan protein kasar. Hasil penelitian menunjukkan bahwa teknik pengolahan pakan dengan Amoniasi urea 4%, fermentasi EM-4 1% dan molases 1%, fermentasi EM-4 2% dan molases 2% berpengaruh sangat nyata (P<0,01) pada kadar serat kasar dan protein kasar. Rataan serat kasar kasar yang tertinggi yaitu (R1) yaitu 26.21% ± 0.43%, diikuti oleh (R2) sebesar 33.18% ± 0.65%, dan (R3) 33.24% ± 0.59%. Rataan protein kasar yang tertinggi (R1) yaitu 13.58% ± 0.40%, (R2) sebesar 8.63% ± 0.31%, (R3) 8.62% ± 0.30%. Berdasarkan hasil penelitian dapat disimpulkan bahwa teknik pengolahan kulit polong kacang hijau dengan amoniasi urea 4% dan fermentasi menggunakan EM-4 1% molases 1 % dan fermentasi EM-4 2 % molases 2% menghasilkan nilai penurunan serat kasar dan peningkatan protein kasar kulit polong kacang hijau. Perlakuan (R2) dan (R3) tidak berpengaruh nyata.
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| Abtrak (Bhs. Inggris) | This research, which had been conducted from 15 March to 14 May 2016 at the Laboratory of Animal Feed Stuff, Faculty of Husbandry, Jenderal Sudirman University, Purwokerto, aimed to assess the contents of crude fiber and crude protein in the shells of green bean that was proceed with various methods. This experimental research applied a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The data was analyzed by using an analysis of variance and was followed by an Honestly Significant Difference (HSD). The parameters measured were the crude fiber and crude protein. The results showed that the feed processing techniques using ammoniation urea 4%, fermentation of EM-4 1% and 1% molasses, fermentation of EM-4 2% and 2% molasses were highly significant (P<0.01) to the crude fiber and crude protein. The highest average of crude fiber was generated from the treatment (R1), which was 26.21% ± 0.43%, followed by (R2) 33.18% ± 0.65%, and (R3) 33.24% ± 0.59%. The highest average of the crude protein was obtained from the treatment (R1), which was 13.58% ± 0.40%, (R2) 8.63% ± 0.31%, and (R3) 8.62% ± 0.30%. Based on the results, this study concludes that green bean shells which are proceeded with ammoniation urea 4% and fermentation using EM-4 1% molasses 1% and fermenting EM-4 2% molasses 2% decrease the crude fiber and increase the crude protein. Treatments (R2) and (R3) have no significant effect on both the crude fiber and crude protein. |
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| Kata kunci | Kata Kunci: Kulit Polong Kacang Hijau, Serat Kasar, Protein Kasar |
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| Pembimbing 1 | Ir. Tri Rahardjo, S.U |
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| Pembimbing 2 | Titin Widiyastuti, S.Pt, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2016-08-12 23:58:57.198503 |
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