Open AccessPENGARUH LAMA PENGUKUSAN DAN PENAMBAHAN LEVEL KADAR AIR YANG BERBEDA TERHADAP UJI PROKSIMAT DAN KECERNAAN PADA BUNGKIL KEDELAI, GAPLEK DAN POLLARD
Author(s) -
Siti Yuni Saroh,
Bambang Sulistiyanto,
Marry Christiyanto,
Cahya Setya Utama
Publication year - 2019
Publication title -
jurnal litbang provinsi jawa tengah/jurnal litbang propinsi jawa tengah
Language(s) - English
Resource type - Journals
eISSN - 2548-463X
pISSN - 1412-9833
DOI - 10.36762/litbangjateng.v17i1.774
Subject(s) - steaming , water content , completely randomized design , zoology , mathematics , moisture , chemistry , food science , biology , engineering , geotechnical engineering , organic chemistry
The purpose of the study, is to determine the nurtient value of several feedstuff that was given different moistire content and steaming duration as treatment. The experimental design in this study used a complete randomized design with two factors, of which are heating duration as the primary factor (A1 and A2, 15 minutes and 30 minutes) and moisture level as the secondary factor (B1, B2 and B, 25%, 50% and 75%), with 2 repetition. The study shows no effect from the treatment on the value expressed, either from the duration of steaming or difference in moisture content. We recommend that further research by in-vivo digestibility analysis is needed to support the result of this research.