PEMANFAATAN TANIN ALAMI DALAM MEMPROTEKSI PROTEIN BUNGKIL KELAPA DITINJAU DARI FERMENTABILITAS PROTEIN SECARA IN VITRO (Utilization of Natural Tannins in Protecting Coconut Meal Protein Judging from the Protein Fermentability In Vitro)

作者: M. Zamsari

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摘要: The study was conducted in three stages: 1) extraction of tannin tea waste, 2) protection feedstuff protein using extract, 3) test fermentability coconut cake that has been protected with the dregs tannins vitro. parameters measured were production ammonia, undegraded proteins and total protein. experiment a completely randomized design 4 treatments replications. Treatment consists T0 (coconut + 0%), T1 (+ 0.25%), T2 0.50%), T3 0.75%). data obtained analysis various statistical tests if there are further differences tested Duncan's Multiple Range Test to determine between treatments. results showed protective meal can lower ammonia concentration (P <0.05) increased proportion <0.05). average (3.73 mM) (3.34 (3.25 (2.76 mM), (39.42%) (43.18% ) (42.24%) (41.31%) (245.35 mg / g) (272.33 (311.78 (351.48 g). Conclusions from this research uses against shown reduce increasing

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