FERMENTASI BUNGKIL BIJI JARAK (Jatropha curcas L) SEBAGAI BAHAN KONSENTRAT RANSUM DOMBA
n using Rhizopus oligosporus and promote better performance of the animals. curcas L) AS MIXE Fatmawati R Experiments are conducted to evaluate nutritional value of Jatropha kernel cake (JKC). In first experiment, the cake is fermented using Neurospora crassa, Aspergillus niger or Rhizopus oligospor...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| Online Access: | https://repository.ugm.ac.id/89360/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51811 |
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| Institution: | Universitas Gadjah Mada |