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Proteksi protein tepung ikan oleh berbagai sumber tanin dan pengaruhnya terhadap fermentabilitas dan kecernaannya (in vitro)
Proteksi protein tepung ikan oleh berbagai sumber tanin dan pengaruhnya terhadap fermentabilitas dan kecernaannya (in vitro)
U. Hidayat Tanuwiria
Unpad, J. Agroland 14(1): 56-60, Maret: 2007
Indonesia
Unpad, J. Agroland 14(1): 56-60, Maret: 2007
digestibility, fermentative ability, Fish concentrate, in vitro, leaf extract, tannin
U. Hidayat Tanuwiria
Unpad, J. Agroland 14(1): 56-60, Maret: 2007
Indonesia
Unpad, J. Agroland 14(1): 56-60, Maret: 2007
digestibility, fermentative ability, Fish concentrate, in vitro, leaf extract, tannin
The objective of the research was to study the effect of tannin source on protection rate of protein of fish concentrate based on fermentative ability and in vitro digestibility. The experiment was arranged in a Completely Randomized Design with five treatments and five replicates. The treatments were T1 (fish concentrate + tannin from Jambo leaves extract), T2 (fish concentrate+tannin from Jati leaf extract), T3 (fish meal + tannin from Tea leaf extract), T4 (fish concentrate + tannin from Pinang extract) T5 (fish concentrate+tannin from Gambir extract). The experiment result revealed that tannin from Jambo leaves extract had the highest protection rate of the protein of fish concentrate as indicated by lowest production of NH3 (2.39 mM) and highest digestibility of post-rumen organic matter (62,9%).
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