KUALITAS PROTEIN DAN KOMPOSISI ASAM AMINO AMPAS SAGU HASIL FERMENTASI ASPERGILLUS NIGER DENGAN PENAMBAHAN UREA DAN ZEOLIT

KUALITAS PROTEIN DAN KOMPOSISI ASAM AMINO AMPAS SAGU HASIL FERMENTASI ASPERGILLUS NIGER DENGAN PENAMBAHAN UREA DAN ZEOLIT

This experiment was designed to evaluate protein quality and amino acid composition of fermented sago pulp by Aspergillus niger with urea and zeolit addition at different levels. The experiment was design in factorial completely randomized with two factors and three replicates. The first factor was...

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Bibliographic Details
Main Authors: La Ode Muhsafaat, Heri Ahmad Sukria, Suryahadi
Format: Article
Language:English
Published: Bogor Agricultural University 2015-08-01
Series:Jurnal Ilmu Pertanian Indonesia
Subjects:
A. niger
amino acids
sago pulp
urea
zeolite
Online Access:http://journal.ipb.ac.id/index.php/JIPI/article/view/9956

Internet

http://journal.ipb.ac.id/index.php/JIPI/article/view/9956

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