Page 5 - Teknik Pengolahan Pakan Berserat
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DAFTAR ISI
PRAKATA ......................................................................................................... iii
DAFTAR ISI ........................................................................................................ iv
DAFTAR TABEL ................................................................................................ vi
DAFTAR GAMBAR .......................................................................................... vii
BAB 1. PENDAHULUAN.................................................................................... 1
1.1. Pengertian Pakan ............................................................................... 1
1.2. Tujuan Pengolahan Pakan ................................................................. 3
BAB 2. HIJAUAN AWETAN KERING (HAY) ............................................... 8
2.1. Pengertian Hay ................................................................................... 8
2.2. Tujuan Pembuatan Hay .................................................................... 12
2.3. Prinsip- prinsip Pembuatan Hay ....................................................... 12
2.4. Prosedur Pebuatan Hay .................................................................... 12
2.5. Kriteria Penilaian Hay ...................................................................... 18
BAB 3. HIJAUAN AWETAN SEGAR (SILAGE) .......................................... 21
3.1. Pengertian Silage .............................................................................. 22
3.2. Tujuan Pembuatan Silage ................................................................. 29
3.3. Prinsip- prinsip Pembuatan Silage ................................................... 29
3.4. Prosedur Pebuatan Silage ................................................................. 30
3.5. Kriteria Penilaian Silage .................................................................. 34
BAB 4. FERMENTASI PAKAN ....................................................................... 38
4.1. Pengertian Fermentasi ...................................................................... 39
4.2. Tujuan Pembuatan Fermentasi ......................................................... 39
4.3. Prinsip- prinsip Pembuatan Fermentasi ............................................ 39
4.4. Prosedur Pebuatan Fermentasi ......................................................... 39
4.5. Kriteria Penilaian Fermentasi ........................................................... 44
BAB 5. AMONIASI PAKAN ............................................................................. 46
5.1. Pengertian Amoniasi ........................................................................ 46
5.2. Tujuan Pembuatan Amoniasi ........................................................... 47
5.3. Prinsip- prinsip Pembuatan Amoniasi .............................................. 48
5.4. Prosedur Pebuatan Amoniasi ........................................................... 48
5.5. Kriteria Penilaian Amoniasi ............................................................. 49
DAFTAR PUSTAKA ......................................................................................... 51
GLOSARIUM ..................................................................................................... 51
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