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...
| Main Authors: | , |
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797034631376142336 |
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| author | , ANDI SUPRIYANTO , Prof. Dr. Ir. Ristianto Utomo. SU |
| author_facet | , ANDI SUPRIYANTO , Prof. Dr. Ir. Ristianto Utomo. SU |
| author_sort | , ANDI SUPRIYANTO |
| collection | UGM |
| description | 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 matter to be fermented in aerobic condition in 4 days
with 5 replications each treatments. The physical qualities including
texture, odor, color, and pH of fermented bagasse sample were then
observed and the chemical compositions including dry matter (DM),
organic matter (OM), crude protein (CP), crude fiber (CF), ether extract
EE, and nitrogen free extract (NFE) were analysed, as well as in vitro
digestibility including dry matter digestibility (DMD) and organic matter
digestibility (OMD). Data were analyzed using one way design and if there
is any influence found then continued by using Duncan�s new multiple
range tests. Results showed that fermented bagasse caused acidic odor,
brown color, softer texture and pH decreases from 5.36 to 3.90 (P<0.05).
The addition of 0%, 5%, 10%, and 15% of A. niger had no significant effect
on DM, CP, and EE. The Addition of A. niger 0%, 5%, 10%, and 15%
decreased OM from 96.14% to 95.30% (P<0.05), and CF content from
49.21% to 44.42% (P<0.01), increased NFE 44.05% to 47.90% (P<0.05),
DMD from 24.89% to 27.95% (P<0.01), and OMD from 25.89% to 29.82%
(P<0.01). It can be concluded that 10% of A. niger addition had been able
to increase in vitro dry matter and organic matter digestibility. |
| first_indexed | 2024-03-13T23:14:42Z |
| format | Thesis |
| id | oai:generic.eprints.org:126698 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:14:42Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1266982016-03-04T07:52:07Z https://repository.ugm.ac.id/126698/ PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO , ANDI SUPRIYANTO , Prof. Dr. Ir. Ristianto Utomo. SU ETD 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 matter to be fermented in aerobic condition in 4 days with 5 replications each treatments. The physical qualities including texture, odor, color, and pH of fermented bagasse sample were then observed and the chemical compositions including dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), ether extract EE, and nitrogen free extract (NFE) were analysed, as well as in vitro digestibility including dry matter digestibility (DMD) and organic matter digestibility (OMD). Data were analyzed using one way design and if there is any influence found then continued by using Duncan�s new multiple range tests. Results showed that fermented bagasse caused acidic odor, brown color, softer texture and pH decreases from 5.36 to 3.90 (P<0.05). The addition of 0%, 5%, 10%, and 15% of A. niger had no significant effect on DM, CP, and EE. The Addition of A. niger 0%, 5%, 10%, and 15% decreased OM from 96.14% to 95.30% (P<0.05), and CF content from 49.21% to 44.42% (P<0.01), increased NFE 44.05% to 47.90% (P<0.05), DMD from 24.89% to 27.95% (P<0.01), and OMD from 25.89% to 29.82% (P<0.01). It can be concluded that 10% of A. niger addition had been able to increase in vitro dry matter and organic matter digestibility. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , ANDI SUPRIYANTO and , Prof. Dr. Ir. Ristianto Utomo. SU (2014) PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66927 |
| spellingShingle | ETD , ANDI SUPRIYANTO , Prof. Dr. Ir. Ristianto Utomo. SU PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO |
| title | PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO |
| title_full | PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO |
| title_fullStr | PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO |
| title_full_unstemmed | PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO |
| title_short | PENGARUH PENAMBAHAN Aspergillus niger PADA BAGAS TERHADAP KECERNAAN BAHAN KERING DAN BAHAN ORGANIK SECARA IN VITRO |
| title_sort | pengaruh penambahan aspergillus niger pada bagas terhadap kecernaan bahan kering dan bahan organik secara in vitro |
| topic | ETD |
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