PENGARUH LAMA PENGUKUSAN DAN PENAMBAHAN LEVEL KADAR AIR YANG BERBEDA TERHADAP UJI PROKSIMAT DAN KECERNAAN PADA BUNGKIL KEDELAI, GAPLEK DAN POLLARD

The purpose of the study, is to determine the nurtient value of several feedstuff that was given different moistire content and steaming duration as treatment. The experimental design in this study used a complete randomized design with two factors, of which are heating duration as the primary factor (A1 and A2, 15 minutes and 30 minutes) and moisture level as the secondary factor (B1, B2 and B, 25%, 50% and 75%), with 2 repetition. The study shows no effect from the treatment on the value expressed, either from the duration of steaming or difference in moisture content. We recommend that further research by in-vivo digestibility analysis is needed to support the result of this research.