Kandungan Lemak Kasar dan BETN Pada Amofer Jerami Padi Dengan Penambahan Starter MOL Asal Nasi Basi dan Onggok - Wahyuddin, Akhmad; Fitria, Restuti; Hindratiningrum, Novita (BPFP Universitas Bengkulu, 2024)
The purpose of the study was to determine the crude fat content and nitrogrn-free extract (NFE) in the production of rice straw amofer using MOL (Local Microoganism) based on stale rice and cassava dregs, and to compare MOL starter based on stale rice and cassava dregs with EM4. The research was conducted using the Completely Randomised Design (CRD) method with 4 treatments and 5 replications. Treatments inthis study were: R0 (rice straw amofer without addition of strater); R1 (rice straw amofer using Molba NF1); R2 (rice straw amofer using Molba NF3); and R3 (rice straw amofer using EM4). The observed variables were crude fat and NFE. The results showed that the addition of different types of starter had a significant effect on the crude fat and NFE in rice straw amofer (P<0.01). The addition of both MOL from waste and EM4 starter was able to increase crude fat content by 0,74% to 1,18% and was able to reduce NFE content by 1,75% to 4,24%. The conclusion of this study is that the addition of different starters in the production of rice straw amofer can increase the crude fat content and reduce NFE content. The use of MOL from stale rice and cassava dregs gave results for crude fat content and NFE content that were almost the same as EM4. Key words: Amofer; MOL Starter; Crude Fat; Nitrogen-Free Extract ABSTRAK Tujuan penelitian yaitu mengetahui kandungan lemak kasar dan BETN (bahan ekstrak tanpa nitrogen) pada pembuatan amofer jerami padi. Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 kali perlakuan dan 5 kali ulangan. Perlakuan antara lain: R0 (amofer jerami padi tanpa penambahan starter); R1 (amofer jerami padi menggunakan Molba NF1); R2 (amofer jerami padi menggunakan Molba NF3); dan R3 (amofer jerami padi menggunakan EM4). Variabel penelitian adalah kandungan lemak kasar dan BETN. Hasil penelitian menunjukkan penambahan berbagai jenis starter yang berbeda berpengaruh sangat nyata terhadap kandungan lemak kasar dan BETN pada amofer jerami padi (P<0,01). Penamabahan starter baik MOL asal limbah dan EM4 mampu meningkatkan kandungan lemak kasar sebesar 0,74% sampai 1,18% serta mampu menurunkan kandungan BETN sebesar 1,75% sampai 4,24%. Kesimpulan dari penelitian ini bahwa perlakuan penambahan berbagai starter pada pembuatan amofer jerami padi mampu meningkatkan kandungan lemak kasar dan menurunkan kandungan BETN. Penggunaan starter MOL asal nasi basi dan onggok diperoleh hasil kandungan lemak kasar dan BETN hampir sama dengan EM4. Kata kunci: Amofer, Starter MOL, Lemak Kasar, Bahan Ekstrak tanpa Nitrogen