PENINGKATAN NILAI CERNA SERAT DAN PENURUNAN THEOBROMIN POD KAKAO SEBAGAI BAHAN BAKU COMPLETE FEED PADA DOMBA

• المؤلف الرئيسي: Wulandari, Suci
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2015
• الموضوعات: Crop and Pasture Production; Other Agricultural and Veterinary Sciences
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/134297/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=75377

The study consisted of three stages. In stage I, The Effects of Cacao Pod Fermentation with Microbial Inoculums on Fiber Composition, and Characteristics of Bacterial Isolates of Fermented Cacao Pod. Results showed that during pod cacao fermentation, there were an increased population of lactic...