Tri Yongki Indramawan (2015) Kandungan Bahan Kering Dan Protein Kasar Ampas Tebu (Bagasse) Yang Difermentasikan Dengan Probiotik. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

This research aims to determine the content of dry matter and crude protein of bagasse which has been fermented with natural probiotics as an alternative feed for livestock. Twenty four sample of bagasse were randomly divided into eight treatment. The treatment V0H1 (control) is baggase and 2% mollases without giving probiotics, V1H1 is the treatment of bagasse fermented with 2% probiotic and added 2% mollases, V2H1 is the treatment of bagasse fermented with 4% probiotic and added 2% molasses, V3H1 is the treatment of bagasse fermented with 6% probiotic and added 2% molasses, with fermentation treatment in seven days. This fermentation treatment has been done in seven days. The treatment V0H2 (control) is baggase and 2% mollases without giving probiotics, V1H2 is the treatment of bagasse fermented with 2% probiotic and added 2% mollases, V2H2 is the treatment of bagasse fermented with 4% probiotic and added 2% molasses, V3H2 is the treatment of bagasse fermented with 6% probiotic and added 2% molasses, with fermentation treatment in fourteen days. Further the crude protein and dry matter content were analyzed. Research result showed that treatment on bagasse fermentation give no significant impact (p>0,05) to the dry matter and crude protein content.

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