PENGARUH LAMA PENYIMPANAN TERHADAP KADAR AIR KUALITAS FISIK DAN SEBARAN JAMUR WAFER LIMBAH SAYURAN DAN UMBI-UMBIAN
ABSTRACT: This research aims
to understanded the effect of a long storage on water content, physical
qualities (color, scent, and texture), and fungus scatters on the wafers of
vegetables and potatoes waste. The composition
of the wafers (%DM): squashs 3,68 %, green mustards 7,81 %, carrots 33,28 %,
tomatoes 2,74 %, sweet potatoes 29,77 %, potatoes 5,38 %, cauliflowes leaves
5,91 %, molasses 11,38 %, and salt 0,05 %. This study was conducted in
September 2014—October 2014 at Bandar Baru, Sukau, West Lampung and analysed at
Laboratory of Nutrition and Feedstuffs, Department of Animal Husbandry, Faculty
of Agriculture, University of Lampung. The design of treatment used Completely
Random Design (CRD) with three treatments and four tests and then continued
with Least Significant Difference Test (LSDT). This research result indicated
that long storage had significantly effect (P<0,01) on the water content,
physical qualities, and fungus scatters on the wafers of vegetables and
potatoes waste. The lowest water content, solid texture, brownish color, the
scent of typical wafers and there was no a growth of fungus on wafers
vegetables and potatoes waste can still could be still maintained until the
fourth weeks.
Penulis: Solihin, Muhtarudin,
Rudy Sutrisna
Kode Jurnal: jppeternakandd150125
