FERMENTASI BUNGKIL BIJI JARAK (Jatropha curcas L) SEBAGAI BAHAN KONSENTRAT RANSUM DOMBA
n using Rhizopus oligosporus and promote better performance of the animals. curcas L) AS MIXE Fatmawati R Experiments are conducted to evaluate nutritional value of Jatropha kernel cake (JKC). In first experiment, the cake is fermented using Neurospora crassa, Aspergillus niger or Rhizopus oligospor...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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