Evaluasi Kecernaan Bahan Kering, Bahan Organik, Dan Protein Kasar Tongkol Jagung Fermentasi Dengan Penambahan Sumber Karbohidrat Yang Berbeda Secara in - Vitro

Abstract

This research aimed to study effect of Corn cob fermentation using Panerochaeta chrysosporium with adding the different sources of carbohydrat on the digestibility of dry matter, organic matter, and crude protein by in-vitro methode. A Completely Randomized Design with 4 treatments and 4 replications. The treatments were : P0 = fermented corncobs + without carbohydrt, P1 = fermented corncobs + 10% rice bran; P2 = fermented corncobs + tapioca flour 10%; P3 = corncob fermented + molasses 10%. The results of this study shown a very significant affected (P <0.01) on the digestible of dry matter and organic matter but no affected (P> 0.05) on crude protein digestibility. The best results digestibility of dry matter (66.98%) on the P3 treatment adding molasses, and the highest digestibility of organic matter (67.49%) on the P3 treatment too, but the highest digestibility of crude protein (51.37%) in P1 treatment (adding by rice bran)