Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan
Market vegetable waste is the remains of vegetables that are not sold, the result of weeding, or parts of vegetables that are not used for human consumption. This study aimed to determine the effect of fermentation time on nutrient composition, pH value, total acid, and ammonia of vegetable mark...
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| Format: | Article |
| Language: | English |
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Politeknik Negeri Jember
2023-03-01
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| Series: | Jurnal Ilmu Peternakan Terapan |
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| Online Access: | https://publikasi.polije.ac.id/jipt/article/view/3640 |
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| author | Sofia Sandi Anggriawan Naidilah Tetra Pratama Eli Sahara Fitra Yosi Meisji Liana Sari Aptriansyah Susanda Nurdin |
| author_facet | Sofia Sandi Anggriawan Naidilah Tetra Pratama Eli Sahara Fitra Yosi Meisji Liana Sari Aptriansyah Susanda Nurdin |
| author_sort | Sofia Sandi |
| collection | DOAJ |
| description |
Market vegetable waste is the remains of vegetables that are not sold, the result of weeding, or parts of vegetables that are not used for human consumption. This study aimed to determine the effect of fermentation time on nutrient composition, pH value, total acid, and ammonia of vegetable market waste juices. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (fermentation time 0 days), P1 (fermentation time 6 days), P2 (fermentation time 12 days), and P3 (fermentation time 18 days). The observed variables included pH, total acid, and ammonia with the duration of fermentation of vegetable market waste juice. The results showed that the duration of fermentation of vegetable market waste juice had a significant effect (P<0.05) on pH, total acid, and ammonia. This research can be concluded that fermentation with a duration of 12 days can increase ammonia and total acid and reduce pH.
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| format | Article |
| id | doaj-art-6c5f67c3595b45279e6a53d9dd5eb1d2 |
| institution | Kabale University |
| issn | 2828-4348 2579-9479 |
| language | English |
| publishDate | 2023-03-01 |
| publisher | Politeknik Negeri Jember |
| record_format | Article |
| series | Jurnal Ilmu Peternakan Terapan |
| spelling | doaj-art-6c5f67c3595b45279e6a53d9dd5eb1d22024-11-13T07:20:24ZengPoliteknik Negeri JemberJurnal Ilmu Peternakan Terapan2828-43482579-94792023-03-016210.25047/jipt.v6i2.36403360Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakanSofia Sandi0Anggriawan Naidilah Tetra Pratama1Eli Sahara2Fitra Yosi3Meisji Liana Sari4Aptriansyah Susanda Nurdin5Universitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaUniversitas SriwijayaUniversitas Sriwijaya Market vegetable waste is the remains of vegetables that are not sold, the result of weeding, or parts of vegetables that are not used for human consumption. This study aimed to determine the effect of fermentation time on nutrient composition, pH value, total acid, and ammonia of vegetable market waste juices. This study used a fermentation method with cabbage, mustard greens, carrots, and tomatoes as well as 8% salt fermentation additives and 7.7% molasses. This study used a completely randomized design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (fermentation time 0 days), P1 (fermentation time 6 days), P2 (fermentation time 12 days), and P3 (fermentation time 18 days). The observed variables included pH, total acid, and ammonia with the duration of fermentation of vegetable market waste juice. The results showed that the duration of fermentation of vegetable market waste juice had a significant effect (P<0.05) on pH, total acid, and ammonia. This research can be concluded that fermentation with a duration of 12 days can increase ammonia and total acid and reduce pH. https://publikasi.polije.ac.id/jipt/article/view/3640Ammoniaduration of fermentationmarket wastepHtotal acid |
| spellingShingle | Sofia Sandi Anggriawan Naidilah Tetra Pratama Eli Sahara Fitra Yosi Meisji Liana Sari Aptriansyah Susanda Nurdin Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan Jurnal Ilmu Peternakan Terapan Ammonia duration of fermentation market waste pH total acid |
| title | Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan |
| title_full | Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan |
| title_fullStr | Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan |
| title_full_unstemmed | Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan |
| title_short | Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan |
| title_sort | pengaruh lama fermentasi terhadap ph total asam dan amonia ampas jus limbah sayur sebagai pakan |
| topic | Ammonia duration of fermentation market waste pH total acid |
| url | https://publikasi.polije.ac.id/jipt/article/view/3640 |
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