Kandungan Protein Kasar dan Tanin Biji Asam yang Difermentasi dengan Rhyzopus Oligosporus

Theresia Nur Indah Koni (Program Studi Produksi Ternak Politeknik Pertanian Negeri Kupang Jl. Adisucipto Penfui, P.O.Box. 1152, Kupang 85011)
Agustinus Paga
Antonius Jehemat

Partner
Vol 20, No 2 (2013): Edisi November

This research was aimed to evaluate the effect of  level of Rhyzopus oligosporus and fermentation time on  crude protein and tannin   of  tamarind seed. This experiment was conducted in 2 treatment factors with 2 replication. The first factor was various level of  Rhyzopus oligosporus e.i. 1,2,3 kg/kg, and the second factor was time of fermentation e.i. 1,2,3, days. The results showed that there was no significantly effects among treatments on crude protein, but significant effect (P<0.05) on tannin by level of Rhyzopus oligosporus treatment, and time of fermentation, even those there was no interaction between each treatment. Tannin content decreased in line with increasing level of Rhyzopus oligosporus and time of fermentation. In conclusion, the best treatment was 3 g/kg  level of Rhyzopus oligosporus   with 3 days fermentation length.Key words:     Rhyzopus oligosphorus, Fermentation time, tamarind seed, crude protein, Tannin