Pengaruh Penambahan Tepung Gaplek dengan Level yang Berbeda terhadap Kadar Bahan Kering dan Kadar Bahan Organik Silase Limbah Sayuran
Total View This Week0
Total View This Week0
Institusion
Universitas Lampung
Author
Devi Desnita, 1114141021
Subject
Pertanian ( Umum )
Datestamp
2015-06-03 04:11:20
Abstract :
Limbah organik berupa sayuran yang dihasilkan pasar dapat dimanfaatkan menjadi pakan. Akan tetapi kelemahan dari limbah sayuran adalah memiliki kandungan kadar air yang cukup tinggi. Limbah sayuran dapat diolah menggunakan teknologi pakan berupa silase dengan penambahan akselerator berupa tepung gaplek. Tujuan penelitian ini adalah 1) mengetahui pengaruh penambahan tepung gaplek dengan level yang berbeda terhadap kadar bahan kering dan kadar bahan organik silase limbah sayuran; 2) mengetahui penambahan tepung gaplek yang terbaik terhadap kadar bahan kering dan kadar bahan organic silase limbah sayuran. Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan lima perlakuan penambahan tepung gaplek (0%, 5%, 10%, 15%, dan 20%) dan masing-masing perlakuan diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan menghitung sidik ragam pada taraf nyata 1% selanjutnya dilakukan uji beda nyata terkecil pada taraf 1%. Hasil penelitian menunjukan adanya pengaruh yang sangat nyata (P<0,01) terhadap kadar bahan kering dan kadar bahan organic silase limbah sayuran. Perlakuan terbaik terdapat pada silase limbah sayuran yang ditambahkan 20 % tepung gaplek terhadap nilai kadar bahan kering dan kadar bahan organik. Vegetable waste in the trditional market can be used as feed. Nevertheless, the shortcomings from vegetable waste is have a high level of water content. Vegetables waste can be processed to be silage with addition accelerators that is cassava flour. This research determined to: 1) the effect of the addition cassava flour with different levels on the levels of dry substances and levels of organic matters in vegetable waste silage; 2 ) the best increasing rate of cassava flour against to dry subtances and organic matters in vegetables waste silage. The design used Completely Random Design (CRD) with five treatments additonal cassava flour (0%, 5%, 10%, 15% and 20%) and each treatments was repeated for three times and the data was analyzed with Least Significant Difference test (LSD). The result indicated that additonal levels of cassava flour was highly significant ;(P<0,01) on the levels of dry substances and levels of organic matters vegetables waste. Best treatment is in vegetable waste silage that added 20 % cassava flour against to dry substances levels and levels of organic matter.
Limbah organik berupa sayuran yang dihasilkan pasar dapat dimanfaatkan menjadi pakan. Akan tetapi kelemahan dari limbah sayuran adalah memiliki kandungan kadar air yang cukup tinggi. Limbah sayuran dapat diolah menggunakan teknologi pakan berupa silase dengan penambahan akselerator berupa tepung gaplek. Tujuan penelitian ini adalah 1) mengetahui pengaruh penambahan tepung gaplek dengan level yang berbeda terhadap kadar bahan kering dan kadar bahan organik silase limbah sayuran; 2) mengetahui penambahan tepung gaplek yang terbaik terhadap kadar bahan kering dan kadar bahan organic silase limbah sayuran. Penelitian ini menggunakan metode Rancangan Acak Lengkap dengan lima perlakuan penambahan tepung gaplek (0%, 5%, 10%, 15%, dan 20%) dan masing-masing perlakuan diulang sebanyak tiga kali. Data yang diperoleh dianalisis dengan menghitung sidik ragam pada taraf nyata 1% selanjutnya dilakukan uji beda nyata terkecil pada taraf 1%. Hasil penelitian menunjukan adanya pengaruh yang sangat nyata (P<0,01) terhadap kadar bahan kering dan kadar bahan organic silase limbah sayuran. Perlakuan terbaik terdapat pada silase limbah sayuran yang ditambahkan 20 % tepung gaplek terhadap nilai kadar bahan kering dan kadar bahan organik. Vegetable waste in the trditional market can be used as feed. Nevertheless, the shortcomings from vegetable waste is have a high level of water content. Vegetables waste can be processed to be silage with addition accelerators that is cassava flour. This research determined to: 1) the effect of the addition cassava flour with different levels on the levels of dry substances and levels of organic matters in vegetable waste silage; 2 ) the best increasing rate of cassava flour against to dry subtances and organic matters in vegetables waste silage. The design used Completely Random Design (CRD) with five treatments additonal cassava flour (0%, 5%, 10%, 15% and 20%) and each treatments was repeated for three times and the data was analyzed with Least Significant Difference test (LSD). The result indicated that additonal levels of cassava flour was highly significant ;(P<0,01) on the levels of dry substances and levels of organic matters vegetables waste. Best treatment is in vegetable waste silage that added 20 % cassava flour against to dry substances levels and levels of organic matter.
File :
1. COVER LUAR.pdf
2. ABSTRAK.pdf
11. DAFTAR ISI.pdf
12. DAFTAR TABEL.pdf
13. DAFTAR GAMBAR.pdf
BAB I.pdf
BAB II.pdf
BAB III.pdf
BAB IV.pdf
BAB V.pdf
DAFTAR PUSTAKA.pdf
3. ABSTRACT.pdf
4. COVER DALAM.pdf
5. HALAMAN PERSETUJUAN.pdf
6. LEMBAR PENGESAHAN.pdf
7. RIWAYAT HIDUP.pdf
8. MOTTO.pdf
9. PERSEMBAHAN.pdf
10. SANWACANA.pdf
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
