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Found 2 from your keywords: subject="Fermentasi Pakan Sila...
cover
PROFIL KUALITAS FERMENTASI PAKAN SILASE DENGAN PROPORSI LIMBAH SAYURAN YANG B…
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Dini, Siti Rahma

Vegetable waste from the market such as cabbage and mustard greens produce a large amount that can reach 30-40% of the volume of vegetables sold. Utilisation of cabbage, mustard and carrot waste can use silage technology. Silage technology is a method used to extend and maintain anaerobic conditions through compaction of silage. The addition of carrot waste to silage provides a source of water-…

Edition
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ISBN/ISSN
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Collation
xiii, 53 hlm.; ilus.; tab.; 29 cm.
Series Title
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Call Number
T1862802025
cover
KANDUNGAN SERAT KASAR, LEMAK KASAR DAN BAHAN EKSTRAK TANPA NITROGEN PADA SILA…
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Fadlan, Gema Fajar Izza

GEMA FAJAR IZZA FADLAN. Crude Fiber, Crude Fat, And Nitrogen Free Extract Content In Silage With Different Proportions Of Vegetable Waste. (supervised by APTRIANSYAH SUSANDA NURDIN). Vegetable waste is often discarded openly without proper management, leading to environmental issues and unpleasant odors. The addition of carrot waste to silage can improve its quality because carrots contain nutr…

Edition
-
ISBN/ISSN
-
Collation
xiii, 53 hlm.; ilus.; tab.; 29 cm.
Series Title
-
Call Number
T1864152025