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EVALUASI KECERNAAN IN VITRO COMPLETE FEED FERMENTASI BERBAHAN DASAR AMPAS SAGU DENGAN TEKNIK FERMENTASI BERBEDA

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Pengarang Sugrahadi Ahmad Aprianto - Personal Name

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ABSTRACT This research was conducted at the Laboratory of Nutrition and Feed Studies, Program study Animal Husbandry, Faculty of Agriculture, University of Syiah Kuala and continued with the delivery of sample to the Laboratory of Dairy Cattle Institute Pertanian Bogor (IPB) for testing of in vitro digestibility. The purpose of this research was to study in vitro digestibility of complete feed made from the residues of sago with different fermentation techniques. Complete feed was arranged based on the needs of sheep. This study used a complete randomized design (CRD) with 3 treatments and each treatment consisted of 5 replicates. Treatment 1 (control) was a complete feed without the addition of SBP and without fermentation, treatment 2 was sago residu fermented with Saus Burger Pakan (SBP) for 14 days and then mixed into a complete feed and fermented up to 21 days, whereas treatment 3 was the sago residue + complete feed then fermented with SBP for 21 days. The parameters observed in this study were pH, Dry Matter (BK), Organic Matter (BO), Dry Matter digestibility coefficients (KCBK), and Organic Matter Digestibility Coefficient (KCBO). The result influence showed that, different fermentation technique was significantly (P

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