Nutrient content analysis of palm kernel meal and cassava by-product mixture fermented with multicultural microbes (Bacillus sp., Trichoderma sp., dan Cellulomonas sp.)

Jurnal Ilmu Peternakan Terapan

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Title Nutrient content analysis of palm kernel meal and cassava by-product mixture fermented with multicultural microbes (Bacillus sp., Trichoderma sp., dan Cellulomonas sp.)
Analisis nutrien campuran bungkil inti sawit dan onggok yang difermentasi dengan mikroba multikultur (Bacillus sp., Trichoderma sp., dan Cellulomonas sp.)
 
Creator Nur Edi, Didik
Osfar
 
Subject Bungkil Inti Sawit
Fermentasi
Kandungan Nutrien
Mikroba Multikultur
Onggok
Palm kernel meal
Fermentation
Nutrient content
Multicultural microbes
Cassava by-product
 
Description This study aimed to evaluate nutrient content of palm kernel meal and cassava byproduct mixture fermented by using multicultural microbes (Bacillus sp., Trichodermasp., and Cellulomonas sp.). Method used in this study was experiment using twotreatments, namely BISTO (palm kernel meal and cassava by-product mixture beforefermentation) and FBISTO (palm kernel meal and cassava by-product mixture afterfermentation). Inoculum mixture of Bacillus sp. (2.56 x 109 CFU/ml), Trichodermasp. (1.25 x 107 CFU/ml), and Cellulomonas sp. (2.80 x 106 CFU/ml) was used and theduration of the fermentation time was six days. Each three samples of BISTO and FBISTOwere composited and analyzed for nutrient content. Data were analyzed descriptivelyby comparing nutrient content before and after fermentation. The results showed thatthe fermentation treatment by using multicultural microbes decreased organic matter,ether extract, and nitrogen-free extract. On the other hand, there were increased of crudeprotein, soluble protein, crude fiber, neutral detergent fiber, and acid detergent fiber. Itcould be concluded that the fermentation of palm kernel meal and cassava by-productmixture by using multicultural microbes could increase protein content, however, it wasnot effective to reduce fiber component.
Tujuan dari penelitian ini adalah untuk mengevaluasi kandungan nutrien campuran bungkil inti sawit dan onggok yang difermentasi dengan menggunakan mikroba multikultur (Bacillus sp., Trichoderma sp., dan Cellulomonas sp). Metode penelitian yang digunakan adalah percobaan dengan dua perlakuan yaitu BISTO (campuran bungkil inti sawit dan onggok sebelum fermentasi) dan FBISTO (campuran bungkil inti sawit dan onggok setelah fermentasi). Fermentasi dilakukan dengan campuran inokulum Bacillus sp. (2,56 x 109 CFU/ml), Trichoderma sp. (1,25 x 107 CFU/ml), dan Cellulomonas sp. (2,80 x 106 CFU/ml) dengan perbandingan 1:1:2 dengan waktu fermentasi selama enam hari. Masing-masing tiga sampel BISTO dan FBISTO dikomposit dan dilakukan analisis kandungan nutrien. Data dianalisis secara deskriptif dengan membandingkan kandungan nutrien sebelum dan sesudah fermentasi. Hasil penelitian menunjukkan bahwa perlakuan fermentasi menggunakan mikroba multikultur dapat menurunkan bahan organik, lemak kasar, dan bahan ekstrak tanpa nitrogen. Disisi lain, terjadi peningkatan kandungan protein kasar, protein terlarut, serat kasar, gula reduksi, abu, kalsium, fosfor, neutral detergent fiber, dan acid detergent fiber setelah fermentasi. Kesimpulan dalam penelitian ini adalah fermentasi campuran bungkil inti sawit dan onggok dengan mikroba multikultur dapat meningkatkan kandungan protein akan tetapi tidak efektif untuk menurunkan komponen serat.
 
Publisher Politeknik Negeri Jember
 
Date 2021-03-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://publikasi.polije.ac.id/index.php/jipt/article/view/2442
10.25047/jipt.v4i2.2442
 
Source Jurnal Ilmu Peternakan Terapan; Vol. 4 No. 2 (2021): Jurnal Ilmu Peternakan Terapan; 98-103
Jurnal Ilmu Peternakan Terapan; Vol 4 No 2 (2021): Jurnal Ilmu Peternakan Terapan; 98-103
2579-9479
10.25047/jipt.v4i2
 
Language ind
 
Relation https://publikasi.polije.ac.id/index.php/jipt/article/view/2442/1645
 
Rights Copyright (c) 2021 Jurnal Ilmu Peternakan Terapan
https://creativecommons.org/licenses/by-sa/4.0
 

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