Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan

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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Bibliographic Details
Main Authors: Sofia Sandi, Anggriawan Naidilah Tetra Pratama, Eli Sahara, Fitra Yosi, Meisji Liana Sari, Aptriansyah Susanda Nurdin
Format: Article
Language:English
Published: Politeknik Negeri Jember 2023-03-01
Series:Jurnal Ilmu Peternakan Terapan
Subjects:
Ammonia
duration of fermentation
market waste
pH
total acid
Online Access:https://publikasi.polije.ac.id/jipt/article/view/3640
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