The study was conducted in three stages: 1) extraction of tannin tea waste, 2) protection of feedstuff protein using tannin extract, 3) test fermentability coconut cake that has been protected with the dregs of tea tannins in vitro. The parameters measured were the production of ammonia, undegraded proteins and total protein. The experiment was conducted using a completely randomized design with 4 treatments and 4 replications. Treatment consists of T0 (coconut + tannin 0%), T1 (+ coconut cake tannins 0.25%), T2 (coconut + tannin 0.50%), T3 (coconut + tannin 0.75%). The data obtained with the analysis conducted various statistical tests and if there are further differences tested using Duncan\u27s Multiple Range Test to determine differences between treatments. The results showed that the protective tannins in tea coconut meal protein can lower ammonia concentration (P <0.05) and increased the proportion of undegraded proteins (P <0.05) and increased production of total protein (P <0.05). The average production of ammonia T0 (3.73 mM) T1 (3.34 mM) T2 (3.25 mM) T3 (2.76 mM), undegraded protein T0 (39.42%) T1 (43.18% ) T2 (42.24%) T3 (41.31%) and total protein T0 (245.35 mg / g) T1 (272.33 mg / g) T2 (311.78 mg / g) T3 (351.48 mg / g). Conclusions from this research that uses tannin protein protection against coconut tea dregs shown to reduce the production of ammonia, increasing undegraded protein and total protein.
展开▼
