Nutritional quality of fermented bran using aspergillus niger with different incubation time

Nutritional quality of fermented bran using aspergillus niger with different incubation time

This study aims to determine the effect of long fermentation of rice bran using Aspergillus niger fungus on the content of dry matter (BK), crude protein (PK), and crude fiber (SK). This study used a unidirectional pattern Complete Randomized Design (RAL) with four treatments, and each treatment wa...

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Bibliographic Details
Main Authors: Sri Sukar Yani, Muhamad Arif Fadillah, Catur Suci Purwati, Engkus Ainul Yakin, Muhammad Husein
Format: Article
Language:English
Published: Universitas Papua 2024-12-01
Series:Jurnal Ilmu Peternakan dan Veteriner Tropis
Subjects:
Dry matter
Crude protein
Crude fiber
Bran
Aspergillus niger
Online Access:https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/415
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