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ANALISIS KUALITAS NUTRISI KULIT BUAH KAKAO (THEOBROMA CACAO L) DAN AMPAS TEBU (SACCHARUM OFFICINARUM) YANG DIFERMENTASI MENGGUNAKAN EFFECTIVE MICROORGANISMS-4(EM4)

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Pengarang Suhelmi - Personal Name

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The purpose of this study to measure the effectiveness of using EM4 the fermentation process in improving the nutritional value of feed material origin plantation and agro-industry waste, especially bagasse and pod husks. The research was conducted at SMK 1 Gandapura Bireuen and in the Laboratory of Forage Prodi Husbandry Faculty of Agriculture, University of Syiah Kuala, Banda Aceh Darussalam, from December s / d in March 2016. The material utilized is bagasse, pod husks, and EM4 starter. This research was conducted using a model completely randomized design (CRD) factorial pattern 3x2 with 3 treatments of substrates, namely A1 (bagasse), A2 (pod husks), A3 (mixture of bagasse and pod husks) and two treatment doses of EM4 ie B1 (0% EM4) and B2 (2% EM4). Each combination treatment was repeated 3 times. The parameters observed in this study is the content of dry matter, crude protein, crude fiber, and ash. The results show there is no interaction between the type of substrate and the addition of EM4 (P> 0.05) for all of observation of variables. The crude protein content is strongly influenced (P

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