English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study aims to determine the effect of different inoculan of the physical quality and nutritional quality of fermented palm fronds. The experimental design used in this study is a randomized design complete (CRD) with 4 treatments and 3 replications, namely: T1 (palm fronds with molasis), T2 (palm fronds with strabio), T3 (palm fronds with M4 organic) and T4 (estrak palm frond with local fruit). The variables measured were: characteristics (smell, texture, color and pH), content of nutrients (PK, and SK) and in-vitro digestibility (KCBK and KCBO). The results showed that the addition of EM4 inoculan (T3) generate the color of 2.61, by 2.87 texture, aroma with a pH of 2.67 to 3.46. The nutritional content of 32.16% crude fiber and crude protein digestibility by 7.78% whereas 70.23% of dry matter and organic matter digestibility of 68.64%. It was concluded that the palm fronds can be used as ruminant feed.

Inoculan Differences in the Quality of Physical and Nutrition Quality Palm Fermentation Fronds as Animal Feed