Pengaruh lama fermentasi terhadap pH, total asam, dan amonia ampas jus limbah sayur sebagai pakan

• DOI: 10.25047/jipt.v6i2.3640
• Publication Date: 2023-03-31T07:15:45Z
• Authors: Sofia Sandi; Anggriawan Naidil...; Eli Sahara; Fitra Yosi; Meisji Liana Sari; Aptriansyah Susan...
• Keywords: 2. Zero hunger; Ammonia; duration of fermentation; market waste; pH; total acid; SF1-1100; 6. Clean water; Animal culture

Market vegetable waste is the remains of vegetables that are not sold, result weeding, or parts used for human consumption. This study aimed to determine effect fermentation time on nutrient composition, pH value, total acid, and ammonia market juices. a method with cabbage, mustard greens, carrots, tomatoes as well 8% salt additives 7.7% molasses. completely randomized design (CRD) 4 treatments 5 replications. The consisted P0 (fermentation 0 days), P1 6 P2 12 P3 18 days). observed variables included pH, duration juice. results showed juice had significant (P<0.05) ammonia. research can be concluded days increase acid reduce pH.