The The Change of Nutrients Rations Quality of Feed Fermented with Different Moisture Content

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Miksusanti Miksusanti Sofia Sandi Fitra Yosi Eli Sahara Nasir Rofiq
Published Jun 30, 2019
DOI https://doi.org/10.26554/ijems.2019.3.2.47-53

Abstract

ABSTRACT


The change of nutrients on rations made from local raw materials was evaluated after being fermented in various moisture contents. The experiment used completely randomized design comprise of 5 treatments and 3 repetitions. The treatments were P0 (fermentation without moisture), P1, P2, P3 and P4 (fermentation in 40%, 50%, 60% and 70% moisture content). Variables observed were total microbe, total acid, acidity (pH) and the change of dried matter content, organic matter, crude protein, crude lipid, crude fiber and Nitrogen-free extract. The result showed that there are statistically significance differences (P<0.05) between local raw materials rations fermented in different moisture contents towards variables observed. Local raw materials rations fermented in 50% moisture content exhibited good nutrients quality indicated by increased in dried matter content, organic matter, crude protein, Nitrogen-free extract, total microbe and total acid while crude lipid, crude fiber and acidity (pH) showed a decreased.


 


 

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How to Cite
Miksusanti, M., Sandi, S., Yosi, F., Sahara, E., & Rofiq, N. (2019, June 30). The The Change of Nutrients Rations Quality of Feed Fermented with Different Moisture Content. Indonesian Journal of Environmental Management and Sustainability, 3(2), 47-53. https://doi.org/https://doi.org/10.26554/ijems.2019.3.2.47-53
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