<![CDATA[Objective: The study aimed investigated effect of microbial isolate levels and fermentation time on fermentability regarding ammonia (NH3) production, volatile fatty acids (VFA) and microbial protein production, dry matter digestibility and organic matter digestibility in vitro.Methods: The experiment was conducted at the Laboratory of Nutrition and Feed Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro. In vitro experiment was performed using a completely randomized design with a factorial pattern with 2 factors and 4 replications. The treatments were microbial isolate levels (1 and 3%) and fermentation time (14 and 28 days). The parameters observed included production of NH3, VFA, microbial protein and total protein as well as the digestibility of dry matter and organic matter. The data were analyzed based on analysis of variance and if there was a significant effect the data were further analyzed with Duncan’s Multiple Range Test.Results: The amount of microbial isolate and fermentation time affected rumen ammonia production. On rumen microbial protein content, the amounts of microbial isolate and fermentation time had substantial impact (P<0.05). The isolate level and fermentation time, however, had no interaction effect on VFA production, dry matter digestibility, or organic matter digestibility. The fermentation time influenced (P<0.05) the production of VFA and the digestibility of dry matter, but the isolate level and fermentation time had no effect on total protein production or organic matter digestibility.Conclusions: Processing of palm fronds through fermentation using buffalo rumen cellulolytic microbial isolates increased nutrient values of palm fronds.]]>
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