PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN LEVEL YANG BERBEDA TERHADAP KADAR BAHAN KERING DAN KADAR BAHAN ORGANIK SILASE LIMBAH SAYURAN
ABSTRACT: Vegetable waste in
the trditional market can be used as feed.
Nevertheless, the shortcomings from vegetable waste is have a high level
of water content. Vegetables waste can
be processed to be silage with addition accelerators that is cassava
flour. This research determined to: 1)
the effect of the addition cassava flour with different levels on the levels of
dry substances and levels of organic matters in vegetable waste silage; 2 ) the
best increasing rate of cassava flour against to dry subtances and organic
matters in vegetables waste silage. The
design used Completely Random Design (CRD) with five treatments additonal
cassava flour (0%, 5%, 10%, 15% and 20%) and each treatments was repeated for
three times and the data was analyzed
with Least Significant Difference test (LSD). The result indicated that additonal levels of
cassava flour was highly significant ;(P<0,01) on the levels of dry
substances and levels of organic matters vegetables waste. Best treatment is in
vegetable waste silage that added 20 % cassava flour against to dry substances
levels and levels of organic matter.
Penulis: Devi Desnita, Yusuf
Widodo, Syahrio Tantalo YS
Kode Jurnal: jppeternakandd150139
