The Effect of Fermentation Time on the Nutritional Value of Sago Hampas

Abstract

Agricultural waste such as sago hampas has a great potential to suffice the requirements of cattle feed availability in Indonesia. This research aims to determine the quality of sago hampas fermented with multi microbial inoculum and additional urea with a long fermentation time. The research method used a completely randomized design with five levels of fermentation time treatment, 0 days (T0), 1 day (T1), 3 days (T3), 5 days (T5), and 7 days (T7). The observed variables were pH, DM, ash, CP, CL, CF, Ca, P, GE, TDN, NFE, NDF, and ADF. The result showed that the length of the fermentation time were significant differences in pH, DM, CP, CL, NDF, Ash, Ca, and GE contents among treatments. DM, CP, NDF and GE content increased in line with the length of fermentation. These changes are probably due to the remaining enzyme activity and various chemical reactions.

Pengaruh Lama Fermentasi Menggunakan Aspergillus Niger dan Urea Terhadap Kadar Nutrisi Ampas Sagu (Metroxylon sp)

“…Pemanfaatan limbah pertanian yang melimpah dan tidak terpakai lagi seperti ampas sagu diharapkan mampu menjadi alternatif dalam upaya pemenuhan kebutuhan pakan ternak (Wardono et al, 2022). Pemamfaatan ini harus ditambahkan sentuhan teknologi seperti fermentasi dalam upaya meningkatkan kandungan nutrisi sehingga mampu mencukupi kebutuhaan ternak (Said et al, 2022).…”

Complete Feed Based on Fermented Sago Waste Against the Consumption and Digestion of Goat

“…A common method used to improve the nutritional quality of sago waste is by fermentation method [6], [7]. Fermentation of sago waste was using cellulose microorganisms that function to break cellulose bonds and can reduce the content coarse fibers [8].…”