@article{jveteriner,
	author = {Maritje Aleonor Hilakore and Suryahadi . and Komang Wiryawan and Djumali Mangunwijaya},
	title = { Peningkatan Kadar Protein  Putak melalui Fermentasi oleh  Kapang  Trichoderma reesei (THE INCREASE OF PROTEIN LEVEL FROM PUTAK THROUGH FERMENTATION OF FUNGI TRICHODERMA REESEI)},
	journal = {Jurnal Veteriner},
	volume = {14},
	number = {2},
	year = {2013},
	keywords = {Corypha, gebang,  putak, T. reesei},
	abstract = {A study was conducted was to increasing the protein level in putak by fermentation using fungiTrichoderma reesei. A laboratoryum experimental study was conducted using Â factorial CompletelyRandomized Design 3 x 4 x 3. The main factor is were Â inoculant levels of fungi T. reesei (T): 5,0; 7,5 and 10,0% (w/w),the level Â and the second factor were of incubation time (W): Â 2; 3; and 4 days. Variables tested werecrude protein (CP), true protein (TP) and crude fiber (CF). The result showed that Â treatment with 7.5% ofT.reesei Â and incubation time for 4 days gawe the highest of crude and true protein level (20,60%) Â from14,17% and 13,25% from 3,25%, and Â lowest crude fiber 9,08% from 9,70%. Through fermentation of Â fungiT.reesei can be increase the protein and decrease the fiber level of putak.},
	issn = {2477-5665},	pages = {250--254},	url = {https://ojs.unud.ac.id/index.php/jvet/article/view/6442}
}