Degradasi Bahan Kering dan Produksi Asam Lemak Terbang In Vitro pada Kulit Buah Kakao Terfermentasi
DOI:
https://doi.org/10.22437/jiiip.v0i0.587Abstract
The research was conducted to investigate dry matter degradation and VFA production of fermented cocoapods by Phanerochaete chrysosporium. The experiment method Completely Randomized Block Design with
two factors: three treatment mineral supplementation and four treatment storage length. The result showed
that mineral administration had no effect to dry matter degradation, VFA production,  ammonia
concentration. Fermentation length affected volatile fatty acids with the highest production at day 10. Â
Mineral supplementation to fermented cacao pods had no optimal yield on dry matter degradation, VFA
production, and ammonia production.Â
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Published
2011-05-01 — Updated on 2011-05-01
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How to Cite
Nelson, N. (2011). Degradasi Bahan Kering dan Produksi Asam Lemak Terbang In Vitro pada Kulit Buah Kakao Terfermentasi. Jurnal Ilmiah Ilmu-Ilmu Peternakan, 14(1), 44-50. https://doi.org/10.22437/jiiip.v0i0.587
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Research Report