Donna Arka Prathiwi, - (2024) Kandungan Serat Kasar Dan Protein Kasar Tepung Isi Rumen Yang Difermentasi Dengan Probiotik. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

This study were conducted to find out the crude fibre and crude protein of rumen content meal which were fermented by probiotic. For design study was Completely Randomized Design with fout' treatments and five replications. Four treatment groups were, PO was 20 g rwnent content meal added 0% probiotic; Pl was 20 g rument content meal added 2% probiotic; P2 was 20 g rument content meal added 4% probiotic; P3 was 20 g rument content meal added 6% probiotic. Proximate analysis were done after rument content meal fermented for seven days.The data were analyzed with Analysis of Variance followed by Duncan's Multiple Range Test. The result showed that the effect of 6% probiotic could reduce crude fibre of rumen content meal from 42,1354% (PO) became 36,8099 (P3) and could increase crude protein of rumen content from 9,9524% (PO) became 12,3151% (P3 ).

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