PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO
The aim of this study was to determine the addition of A. niger in fermented bagasse on in vitro nutrient digestibility and to determine the optimum level of A. niger in fermented bagasse. One hundred gram of bagasse was added in different amount of A. niger: 0%, 5%, 10%, and 15% of bagasse dry matt...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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