PENGARUH PENGGUNAAN TEPUNG PORANG (Amorphophallus Muelleri) SEBAGAI ADITIF DENGAN LEVEL YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK SILASE BERBAHAN DASAR LIMBAH DAUN UBI KAYU

Bano, Roy Alexander Bano (2022) PENGARUH PENGGUNAAN TEPUNG PORANG (Amorphophallus Muelleri) SEBAGAI ADITIF DENGAN LEVEL YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK SILASE BERBAHAN DASAR LIMBAH DAUN UBI KAYU. Undergraduate thesis, Univrsitas Timor.

	Text (Abstrak) ABSTRAK.pdf Download (952kB)
	Text (BAB I) BAB 1.pdf Download (173kB)
	Text (BAB II) BAB 2.pdf Restricted to Registered users only Download (111kB) | Request a copy
	Text (BAB III) BAB 3.pdf Restricted to Registered users only Download (91kB) | Request a copy
	Text (BAB IV) BAB 4.pdf Restricted to Registered users only Download (195kB) | Request a copy
	Text (BAB V) BAB 5.pdf Download (169kB)
	Text LAMPIRAN.pdf Download (330kB)

Abstract

ROY ALEXANDER BANO. The effect of using porang flour (amorphophallus muelleri) as an additive with different levels on the organoleptic quality of silage based on cassava leaf waste. Guided by Dr. Paulus KlauTahuk, S.Pt.,M.P and Gerson F. Bira, S.Pt.,M.Si. This study aims to determine the effect of using porang flour (Amorphophallus Muelleri) as an additive with different levels on the organoleptic quality of silage made from cassava leaf waste. The research was carried out at the Faculty of Agriculture, University of Timor, from November to December. The research method used in this study was a completely randomized design (CRD) consisting of 4 treatments and 4 replications consisting of: P0: cassava leaf waste (60%) + Gamal leaf (20%) + Raja grass (20%) ( control). P1: Cassava leaf waste (50%) + Gamal leaf (20%) + Raja grass (20%) + Porang flour (10%). P2: Cassava leaf waste (40%) + Gamal leaf (20%) + Raja grass (20%) + Porang flour (20%). P3: Cassava leaf waste (30%) + Gamal leaf (20%) + Raja grass (20%) + Porang flour (30%).The observed variables were color, aroma, texture, pH and fungus which were assessed (scores) using 15 panelists. Fungal presentation was measured by weighing the moldy parts and compared with the total amount of silage, while pH was measured using a pH meter. Data were analyzed using variance (ANOVA) and continued with Duncan's distance test to see the difference using SPSS software version 19. The results showed that the average color quality of silage P0, P1, P2, P3 was 1.85; 2.40; 2.39 and 2.47. Silage texture quality 1.55; 2.35; 2.58 and 2.40.. Quality of silage aroma 2.13; 2.65; 2.63 and 2.68. The quality of the degree of acidity (pH) 4.5; 3.7; 4.4; and 4.2. Silage mushroom quality 0.08; 0.05; 0.05 and 0.05. The results showed that the treatment had a significant effect (P<0.05) on the organoleptic quality of silage based on cassava leaf waste using porang flour (Amorphophallus Muelleri) with different levels as additives. The average color ranges from 2.40 -2.47 or is natural green or yellowish green to dark green or brownish yellow. Smells not sour (2.13 - 2.68), slightly mushy to dense texture (1.55 - 2.58), pH is categorized as moderate to very good (4.5 - 3.7), mushrooms ranged (0.05 – 0.08). It was concluded that the use of porang flour as an additive with different levels, which had a significant effect and the highest yield was found in P3.

Actions (login required)

View Item