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Table Of Contents

2.2. Pertumbuhan Ayam Broiler
2.3. Ransum Ayam Broiler
2.8. Kualitas Daging Ayam Broiler
3.1. Tempat dan Waktu Penelitian
Ilustrasi 2. Proses Pembuatan Bungkil Biji Karet Secara Mekanik
Ilustrasi 3. Proses Pembuatan Tepung Bungkil Biji Karet Fermentasi (BBKF)
Tabel 2. Hasil Analisis Proksimat Bahan Pakan Penyusun Ransum
Tabe13. Komposisi Ransum Penelitian
Tabe14. Kandungan Nutrisi dan Energi Metabolis Ransum
3.3. Prosedur Penelitian dan Pengumpulan Data
4.1. Evaluasi Kualitas Bungkil Biji Karet Fermentasi
Tabe17. Pengaruh Perlakuan terhadap Kadar Air Daging Ayam Broiler
4.6. Pengaruh Perlakuan terhadap NiJaipHDagingAyam Broiler
Tabel 10. Pengaruh Perlakuan terhadap Nilai pHDaging Ayam Broiler
KESIMPULAN DAN SARAN
DAFTAR PUSTAKA
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b. karet

b. karet

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Published by Ayus Diningsih

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Published by: Ayus Diningsih on May 29, 2012
Copyright:Attribution Non-commercial

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05/06/2013

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