| NIM | D1E012154 |
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| Namamhs | HARIS WIJONARKO |
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| Judul Artikel | PENGARUH PENYIMPANAN DEDAK BERBAGAI VARIETAS PADI DENGAN PENAMBAHAN ARANG KAYU TERHADAP KADAR LEMAK KASAR DAN FREE FATTY ACID |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji Pengaruh Penyimpanan Dedak Berbagai varietas Padi dengan penambahan arang kayu terhadap kadar lemak kasar dan free fatty acid. Pengambilan data dilaksanakan di Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan lima perlakuan dan empat kali ulangan. Perlakuan terdiri dari R1 : Dedak padi varietas IR-64 + Arang, R2 : varietas Pandan Wangi + Arang, R3 : Dedak varietas Aek Sibundong (Beras Merah) + Arang, R4 : Dedak varietas Setail (Ketan Hitam) + Arang, R5: Dedak varietas Lusi (Ketan Putih) + Arang. Perbandingan dedak padi dengan arang kayu 2:1. Arang kayu dibuat tepung dan dibungkus dengan kertas saring. Data yang diperoleh dianalisis menggunakan analisis variansi dan menggunakan uji lanjut Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa terdapat perbedaan kandungan lemak kasar dan free fatty acid yang sangat nyata antar berbagai varietas dedak padi (P<0,05). Kesimpulan kualitas dedak berbagai varietas padi berbeda penurunannya setelah penyimpanan selama delapan minggu dengan ditambah arang. |
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| Abtrak (Bhs. Inggris) | The purpose of this experiment is to investigate effect of storage of bran of various rice varieties with the addition of wood charcoal on the levels of crude lipid and free fatty acid ". The research was conducted starting on 28th June 2016 until 16th August at the Science of Animal Feed Stuff Laboratory, Jenderal Soedirman University, Purwokerto. The experimental method used completely Randomized Design (CRD), with five treatments and four repititions. The treatments. R1: rice bran varieties IR-64 + charcoal, Pandan Wangi varieties: R2 + R3: charcoal, bran varieties Aek Sibundong (red rice) + charcoal, R4: bran setail varieties (black sticky rice) + charcoal, R5: bran lusi varieties (white sticky rice) + charcoal. Ratio of rice bran with charcoal wood were 2:1. Hardwood charcoal was made into flour and wrapped with filter paper. The data which were obtained were analyzed using variance analyzed and followed by Least Significance Difference (LSD) test. The results showed that there differences in crude fat and free fatty acid content significant effect different variety of rice brans (P<0,05). In Conclusion, the quality bran of various rice varieties of different descents after storage for eight weeks with plus charcoal. |
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| Kata kunci | Dedak padi, penyimpanan, lemak kasar, Free Fatty Acid (FFA) |
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| Pembimbing 1 | Dr. Ir. Emmy Susanti, MP |
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| Pembimbing 2 | Dr. Ir. Munasik, MP |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 5 |
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| Tgl. Entri | 2017-02-12 01:03:43.863277 |
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