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Y. Yanti
Faculty of Agriculture, Sebelas Maret University, Jl. Ir. Sutami No. 36A, Kentingan, Surakarta 57126
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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ORGANIC ACIDS PRODUCTION OF RICE STRAW FERMENTED WITH SEVERAL TYPES OF MICROORGANISM AT DIFFERENT TEMPERATURES Yanti, Y.; Surahmanto, S.; Purnomoadi, A.; Kawamoto, Y.
Journal of the Indonesian Tropical Animal Agriculture Vol 37, No 3 (2012): (September)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jitaa.37.3.189-194

Abstract

The experiment was carried out to examine the organic acids production of rice straw fermentedwith some types of microorganisms at different temperatures. The experiment was designed as SplitPlot-Completely Randomized Design. The main plot was temperatures treatments (25, 35, 45°C) and thesub plot were microorganisms (Control, Control+Mollases, Lactobacillus fermentum, Bacillus subtilis,Bacillus coagulant, Saccharomyces cerevisiae, Aspergillus niger). The highest lactic acid productionswas in B. coagulans treatment at 35°C (53.79 g/kg DM). The highest acetic acid productions was in L.fermentum at 35°C (13.20 g/kg DM), while the highest propionic acid productions were in Controltreatment at 35°C (0.37 g/kg DM).
Co-Authors A. Purnomoadi B. Rahmi, B. S. Surahmanto Surahmanto T. Miyagi, T. Y. Kawamoto