Karakteristik Fisik Pakan Wafer berbasis Bungkil Inti Sawit
DOI:
https://doi.org/10.25181/prosemnas.v2018i0.1194Abstract
Wafers are one form of processed feed that is formed in such a way with special tools, made from concentrate or forage with the aim of reducing the craving properties of feed. The purpose of this study was to determine the physical characteristics of palm kernel cake-based wafer feed. The design used is a 4 x 3 factorial design, with treatment; 4 different wafer feed formulas and 3 different thickness sizes.Observations made include water content, density, water absorption. The results showed that based on the results of physical quality test (moisture content of 15.66 ± 0.79a, density of 0.75 ± 0.05tn, water absorption of 185.76 ± 3.85b) wafers with formula 2 thickness of 4 cm gave physical appearance the best wafer. Keywords: Palm kernel cake, characteristics, wafersDownloads
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