Pengaruh Level Inokulan dan Lama Inkubasi oleh Aspergillus niger Terhadap Kandungan Nutrisi Putak
MA Hilakore, IGK Wiryawan, D Mangunwijaya - Partner, 2008 - jurnal.politanikoe.ac.id
MA Hilakore, IGK Wiryawan, D Mangunwijaya
Partner, 2008•jurnal.politanikoe.ac.idThe experiment used fermentation technique. Aspergillus niger was employed in attempting
to increase the quality of putak. The experiment was arranged factorially using Completely
Randomized Design 4 x 3. Factor A consisted of 4 levels of inoculants: 0.5, 1.0, 1.5, and
2.0%(w/w), while factor B consisted of incubation duration, that is 2, 3 and 4 days. Variables
assessed were crude protein, true protein, crude fiber and dry matter contents of putak. The
result showed that the treatments were significantly (P< 0.05) affected the variables …
to increase the quality of putak. The experiment was arranged factorially using Completely
Randomized Design 4 x 3. Factor A consisted of 4 levels of inoculants: 0.5, 1.0, 1.5, and
2.0%(w/w), while factor B consisted of incubation duration, that is 2, 3 and 4 days. Variables
assessed were crude protein, true protein, crude fiber and dry matter contents of putak. The
result showed that the treatments were significantly (P< 0.05) affected the variables …
Abstrak
The experiment used fermentation technique. Aspergillus niger was employed in attempting to increase the quality of putak. The experiment was arranged factorially using Completely Randomized Design 4 x 3. Factor A consisted of 4 levels of inoculants: 0.5, 1.0, 1.5, and 2.0%(w/w), while factor B consisted of incubation duration, that is 2, 3 and 4 days. Variables assessed were crude protein, true protein, crude fiber and dry matter contents of putak. The result showed that the treatments were significantly (P< 0.05) affected the variables assessed. In conclusion, the treatments was improved the quality of putak. Keywords: putak, Aspergillus niger.
jurnal.politanikoe.ac.id
以上显示的是最相近的搜索结果。 查看全部搜索结果