PENGARUH PENAMBAHAN LIMBAH KULIT PISANG PADA PAKAN

LENGKAP TERHADAP KANDUNGAN NUTRISI DAN KECERNAAN

SAPI SECARA IN VITRO

ALDI RACHMAN SAGITA

1910701059

PROGRAM STUDI
PETERNAKAN FAKULTAS
PERTANIAN
UNIVERSITAS TIDAR
2021

i
PENGARUH PENAMBAHAN LIMBAH KULIT PISANG PADA PAKAN
LENGKAP TERHADAP KANDUNGAN NUTRISI DAN KECERNAAN
SAPI SECARA IN VITRO

ALDI RACHMAN SAGITA

1910701059

PROGRAM STUDI
PETERNAKAN FAKULTAS
PERTANIAN
UNIVERSITAS TIDAR
2021
ii
PENGARUH PENAMBAHAN LIMBAH KULIT PISANG PADA PAKAN
LENGKAP TERHADAP KANDUNGAN NUTRISI DAN KECERNAAN
SAPI SECARA IN VITRO

ALDI RACHMAN
SAGITA 1910701063

telah disetujui oleh

Tanda Tangan Tanggal

Pembimbing I

NIK. ……………… …………..

Pembimbing II

NIK. ………………. ……………

Mengetahui,
Dekan Fakultas Pertanian Universitas Tidar

NIK.

iii
 DAFTAR ISI

Halaman Sampul.......................................................................................................
Halaman Judul.........................................................................................................
Halaman Pengesahan..............................................................................................
Daftar Isi.................................................................................................................
Daftar Tabel.............................................................................................................
BAB I. PENDAHULUAN.......................................................................................
1.1 Latar Belakang......................................................................................
1.2 Rumusan Masalah.................................................................................
1.3 Tujuan....................................................................................................
1.4 Manfaat..................................................................................................
1.5 Hipotesis................................................................................................
BAB II. TINJAUAN PUSTAKA.............................................................................
2.1 Teknologi Pakan Lengkap.....................................................................
2.2 Fermentasi Bahan Pakan.......................................................................
2.3 Analisis Proksimat.................................................................................
2.4 Kecernaan Secara In Vitro....................................................................
2.5 Limbah Kulit Pisang..............................................................................
BAB III. METODE PENELITIAN........................................................................
3.1 Waktu dan Tempat Penelitian.............................................................
3.2 Bahan dan Alat Penelitian...................................................................
3.3 Persiapan Penelitian............................................................................
3.4 Metode Penelitian................................................................................
3.5 Analisis Data.......................................................................................
DAFTAR PUSTAKA.............................................................................................

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 DAFTAR TABEL
Tabel 1. Metode statistik……………………………………………………16