Peningkatan Energi Metabolis Produk Fermentasi Campuran Bungkil Inti Sawit dan Dedak Padi

Authors

  • Yana Sukaryana Jurusan Peternakan Politeknik Negeri Lampung.

DOI:

https://doi.org/10.25181/jppt.v10i2.256

Abstract

The research objective is to compare the metabolism energy of palm kernel cake (80%) and rice bran (20%) mix fermentation product with the same unfermented product. To compare is used Student-t test. Determination and procedure of metabolism energy refers to Sibbald and Morse (1983) developed method. The results showed that the average metabolism energy content of palm kernel cake (80%) and rice bran (20%) mix fermentation product (2149,33 ±24,90) significantly different (P<0,05) higher than palm kernel cake (80%) and rice bran (20%) mix unfermented product (1836,04 a±19.28) or an increase of 17,06%. Keywords: Palm kernel cake, rice bran, fermentation, metabolism energy.

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Published

2017-07-24

How to Cite

Sukaryana, Y. (2017). Peningkatan Energi Metabolis Produk Fermentasi Campuran Bungkil Inti Sawit dan Dedak Padi. Jurnal Penelitian Pertanian Terapan, 10(2). https://doi.org/10.25181/jppt.v10i2.256

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Vol. 10 No. 2 (2010)

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