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All Journal JURNAL ILMU DAN TEKNOLOGI PETERNAKAN Jurnal Ilmu Sosial dan Humaniora JURNAL GALUNG TROPIKA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) AGROVITAL : Jurnal Ilmu Pertanian Jurnal sains dan teknologi industri peternakan Jurnal Agrisistem Tropical Animal Science Tarjih: Agribusiness Development Journal Jurnal Agripet
Nurul Purnomo
Universitas Muhammadiyah Sidenreng Rappang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary

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Study on The Production of Local Microorganisms (MOL) as a Starter for Cattle Feed Fermentation Aisyah, Nurul; Irwan, Muh; Purnomo, Nurul
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 11 No 1 (2025): Juni
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v11i1.224

Abstract

This study aims to determine the impact of various carbohydrate sources on the temperature, liquid volume, color, and pH of local microorganisms (MOL). The research employed a descriptive and quantitative approach, using a completely randomized design (CRD) with three treatments and six replicates. The treatments included potato (P1), stale rice (P2), and cassava (P3). Parameters measured were temperature, liquid volume, color, and pH. Results showed that the type of carbohydrate source significantly affected (P < 0.01) temperature, liquid volume, and pH. The highest temperature was observed in the P3 treatment, followed by P2 and P1. The greatest liquid volume occurred in P3, then P2 and P1. Treatment P1 had the highest pH level, followed by P2 and P3. The color of the fermented liquid remained similar to that of the raw materials. The findings indicated that the P3 treatment, involving cassava, produced optimal fermentation results, characterized by low pH levels, suitable temperatures, stable liquid volumes, and color closely resembling the original ingredients.
Co-Authors Angga Nugraha Angga Nugraha Ani Ardian Armayani M Asmuddin Natsir Baharuddin, Dewi Dagong, Muh. Ihsan A. Dhian Ramadhanty Dhian Ramadhanty Dhian Ramadhanty Dwi Maryana Faisal Saade, Muhammad Fausiah, Andi Maghfira Nur Mahmud, Andi Tenri Bau Astuti Mansur, Musdalifa Muh Irwan, Muh Muhammad Bibin, Muhammad Muhammad Ihsan A. Dagong Muhammad Ihsan Andi Dagong Muhammad Sahrul Musdalifa Mansur Novly, Novly Nurul Aisyah Nurul Inayah Rahim, Lellah Rahmi, Helmi Rafia Saman Gita Marewa Selvin, Agustina SRI RACHMA APRILITA BUGIWATI Sry Iin Indirwan Yusriadi Yusriadi