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T H Wahyuni
Animal Production Study Program, Faculty of Agriculture, University of North Sumatra, Padang Bulan Medan 20155
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Energy Environmental Science Social Sciences Veterinary

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Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism Anton Wicaksono; Yunilas; T H Wahyuni
Jurnal Peternakan Integratif Vol. 8 No. 3 (2020): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v8i3.12531

Abstract

Oil palm press fiber is a by product of the agro industry that has a low nutrient content. Nutrients of oil palm press fiber can be improved by fermentation using local microorganisms. The research was conducted experimentally using a completely randomized design (CRD) factorial pattern with 2 factors (3 x 3), namely first factor such as dose of local microorganisms (D1 = 1%, D2 = 3% and D3 = 5%) and second factor such as long of fermentation (L1 = 7 days, L2 = 14 days and L3 = 21 days), with 3 replications. The parameters measured were the nutritional content of fermented oil palm press fiber such as moisture, dry matter, crude protein, crude fat, crude fiber, ash, and nitrogen free extract (NFE). Based on the research results obtained a combination of 5% dose of local microorganisms and 14 days of fermentation time had a significant effect (P<0.05) to increased crude protein content but did not have a significant effect (P>0.05) on increased dry matter and nitrogen free extract (NFE) and decreased moisture content, crude fiber, and ash.
Nutritional Quality Of Fermented Oil Palm Press Fiber By Local Microorganism Anton Wicaksono; Yunilas; T H Wahyuni
Jurnal Peternakan Integratif Vol. 8 No. 3 (2020): Jurnal Peternakan Integratif
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jpi.v8i3.12531

Abstract

Oil palm press fiber is a by product of the agro industry that has a low nutrient content. Nutrients of oil palm press fiber can be improved by fermentation using local microorganisms. The research was conducted experimentally using a completely randomized design (CRD) factorial pattern with 2 factors (3 x 3), namely first factor such as dose of local microorganisms (D1 = 1%, D2 = 3% and D3 = 5%) and second factor such as long of fermentation (L1 = 7 days, L2 = 14 days and L3 = 21 days), with 3 replications. The parameters measured were the nutritional content of fermented oil palm press fiber such as moisture, dry matter, crude protein, crude fat, crude fiber, ash, and nitrogen free extract (NFE). Based on the research results obtained a combination of 5% dose of local microorganisms and 14 days of fermentation time had a significant effect (P<0.05) to increased crude protein content but did not have a significant effect (P>0.05) on increased dry matter and nitrogen free extract (NFE) and decreased moisture content, crude fiber, and ash.
Co-Authors Anton Wicaksono Yunilas