KANDUNGAN PROTEIN KASAR DAN LEMAK KASAR KULIT BUAH RAMBUTAN (Nephelium lappaceum Linn) YANG DIFERMENTASI DENGAN BIO FERMENTOR

TIARA ARIFANI, 061011053 (2014) KANDUNGAN PROTEIN KASAR DAN LEMAK KASAR KULIT BUAH RAMBUTAN (Nephelium lappaceum Linn) YANG DIFERMENTASI DENGAN BIO FERMENTOR. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The purpose of this research was to know the effect of rambutan peel fermentation to crude protein and crude fat with bio fermentor. This study were use materials rambutan peel, molasses, and bio fermentor contains proteolitic, celulolitic, and amilolitic microbe. This research used design completely randomized design, consisted of four treatments and five replications for each treatments. The treatment were, P0 used 0% bio fermentor, P1 4% bio fermentor, P2 6% bio fermentor, P3 8% bio fermentor with does of mollases 2% for all treatment. The time of fermentation for each experiment was ten days. Data were analyzed statistically by analysis of variance, and followed by Duncan’s Multiple Range Test. The result of this study showed that crude protein was increase and crude fat was decrease. It different significantlyshowed with control (p<0,05).

Item Type: Thesis (Skripsi)
Additional Information: KKC KK KH.156-14 Ari k
Uncontrolled Keywords: PROTEIN; BIO FERMENTOR
Subjects: Q Science
Q Science > QK Botany
Divisions: 06. Fakultas Kedokteran Hewan
Creators:
CreatorsEmail
TIARA ARIFANI, 061011053UNSPECIFIED
Contributors:
ContributionNameEmail
ContributorSri Hidanah, Dr., Ir., MSUNSPECIFIED
Depositing User: Ms noviyanti wulandari
Date Deposited: 30 Jan 2015 12:00
Last Modified: 28 Jul 2016 05:44
URI: http://repository.unair.ac.id/id/eprint/20632
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