PENINGKATAN KUALITAS AMPAS SAGU MELALUI FERMENTASI SEBAGAI BAHAN PAKAN TERNAK
ABSTRAK: The aim of this
research was to improve the nutrient of sago waste through fermentation with
various microbes combination, inoculum dosage and fermentation length. The
experiment used complete randomized design (CRD) with 3x3x3 factorial and twice
repetition. The first factor was three kind of microbe (A): (1) Neurospora sp
(2) Pennicillium sp, (3) Trichoderma harzianum. The second factor was inoculume
dosage (B): (1) 3%, (2) 6%, and (3) 9%. The third factor was fermentation
length (C): (1) 4 day, (2) 7day and (3) 10 day. The parameters were dry matter,
crude protein and crude fiber. The results of study showed that there were no
significant (P>0.05) interaction between factor A, B and C, than factor A
and B, factor A and C, factor B and C, to dry matter, crude protein and crude
fiber of fermented sagos waste. But every factor A, B and C were significantly
(P<0.01) affected to dry matter, crude protein and crude fiber of fermented
sagos waste. The conclusion was sagos waste which was fermented by Pennicillium
sp, inoculume dosage 9% and fermentation length 10 day showed a better content.
This condition can be seen in dry matter 64.21%, crude protein 14.08%, and
crude fiber 13.67%
Keyword: sago waste,
fermentation
Penulis: I. MARTAGURI,
MIRNAWATI DAN H. MUIS
Kode Jurnal: jppeternakandd110007
