ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulPERBANDINGAN HASIL PERENDAMAN DAN FERMENTASI BIJI NANGKA SEBAGAI SUMBER PAKAN TERHADAP PERTAMBAHAN BOBOT BADAN KAMBING KACANG BETINA |
| Nama: I MADE GIRANTO |
| Tahun: 2022 |
| Abstrak Jackfruit seeds have many useful ingredients, including minerals and vitamins. The content of vitamin A, vitamin B and vitamin C. Mineral content such as calcium, phosphorus and other minerals such as iron. Jackfruit seeds are agricultural waste if they are not used and processed properly. Soaking aims to remove tannins and reduce the diameter of the fiber itself. The fermentation can take advantage of the role of microorganisms to decompose complex compounds into simple ones that produce physical qualities such as color, odor, taste, good texture and reduce anti-nutrients (tannins) and increase palatability. The purpose of this study was to determine how the comparison of the results of soaking and fermenting jackfruit seeds as a source of feed towards body weight gain, dry matter consumption of feed, and the efficiency of using female Kacang goat feed. This study used 12 female Kacang goats aged 10 months with a body weight range between 10.76 until 18.16 kg. This study used statistical analysis of comparative test (t-test) with 2 treatments and was repeated 6 times. The treatments that were tried were giving fermented jackfruit seed flour and soaking jackfruit seed flour and Panicum sarmentosum Roxb in ad libitum. The variables observed were the amount of body weight gain, dry matter consumption of feed, and the efficiency of feed use in female Kacang goats. The results of this study indicate that 2 treatments did not provide significant differences in body weight gain, dry matter consumption of feed, and the efficiency of using female Kacang goat feed. |