PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN TINGKAT BERBEDA TERHADAP KANDUNGAN NUTRISI SILASE LIMBAH SAYURAN
ABSTRACT: The purpose of this
research was determined to: 1) the effect of additioning cassava flour with
different level against to the nutrition qualities (fat, fiber, protein, and
NFE) of vegetable waste silage; 2) the best additioning of cassava flour
against to the nutrition qualities (fat, fiber, protein, and NFE) of vegetable
waste silage. This research used Completely Randomized Design (CRD) with five
treatments by adding cassava flour as accelerator (0%, 5%, 10%, 15%, and 20%)
and with three repetition. Data were analyzed with Analysis of Varians and
continued with Least Significant Difference Test (LSD) 0,05. The result of this
research showed that waste vegetable silage with different level adding of
cassava flour was significant (P<0,05) to the nutrition qualities (fat,
fiber, protein, and NFE) of vegetable waste silage. The best treatment for
protein contents of vegetable waste silage was addition by 0% cassava flour,
20% for fat and NEF, and 15% for fiber.
Keywords: Silage, Dried
Cassava Flour, Waste Vegetable, Nutrition Content
Kode Jurnal: jppeternakandd150134
