PENINGKATAN KUALITAS AMPAS SAGU MELALUI FERMENTASI SEBAGAI BAHAN PAKAN TERNAK

I. Martaguri, Mirnawati Mirnawati, H. Muis

Abstract


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%

Keywords


sago waste, fermentation

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DOI: http://dx.doi.org/10.24014/jupet.v8i1.206

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