PENINGKATAN KUALITAS KIAMBANG (Salvenia molesta) MELALUI PENDEKATAN BIOTEKNOLOGI DENGAN BEBERAPA JENIS KAPANG SEBAGAI PAKAN BROILER PENINGKATAN KUALITAS KIAMBANG (Salvenia molesta) MELALUI PENDEKATAN BIOTEKNOLOGI DENGAN BEBERAPA JENIS KAPANG SEBAG

Ms,Ir, Zulkarnain (2010) PENINGKATAN KUALITAS KIAMBANG (Salvenia molesta) MELALUI PENDEKATAN BIOTEKNOLOGI DENGAN BEBERAPA JENIS KAPANG SEBAGAI PAKAN BROILER PENINGKATAN KUALITAS KIAMBANG (Salvenia molesta) MELALUI PENDEKATAN BIOTEKNOLOGI DENGAN BEBERAPA JENIS KAPANG SEBAG. Project Report. LP Unand. (Unpublished)

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Abstract

Kiambang (Salvinia molesta) is one of water plant with very limit utilization as the in gradient complier of the animal ration. By fermentation with Trichoderma harzianum, Neurospora sithopila and Rhizopus Sp mold, the quality of its nutrient should be raised. The objective of this experiment is to identify the kind of suitable mold to be inoculated at kiambang substrat and evaluation for biology and attempt to decrease abdominal fat in broiler. The analisys of variance by using 3 x 3 x 3 factorial with 3 replications. The significant mean were compared by the DMRT. The result of this experiment showed that kiambang fermented by three kind of mold were non significant on water content, crude fiber and fat. The conclusion part one kiambang wich is fermented by Trichoderma harzianum gave more better quality result either on crude protein and crude fiber content. This substrat is selected for next experiment ( Part Two ). The result of this performance, in broiler indicated that there were significant different as on kiambang 30% age levels and sex, the study was concluded that abdominal fat percentage on live weight content were significant difference to kiambang 30%, age levels and sex.

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