Kandungan Protein Kasar dan Serat Kasar Amoniasi Fermentasi Jerami Padi Menggunakan Mol Berbasis Onggok Dengan Level yang Berbeda
DOI:
https://doi.org/10.36423/baar.v7i1.2102Abstract
Rice straw is an agricultural waste that has great potential as a source of feed for ruminants because it is available abundantly and sustainably. The use of rice straw as animal feed is hampered mainly by its low nutritional value and digestibility. Increasing the nutritional value of rice straw can be done through the application of technology, one of which is ammonia fermentation (amofer) technology. The fermentation process can be carried out, among other things, by utilizing cassava meal which is used as local microorganisms (MOL) as a bacterial starter. The aim of this research was to determine the protein and crude fiber content in rice straw amofer using cassava meal based MOL. This research was carried out using an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 5 replications. If there were differences between treatments, Duncan's Multi Range Test (DMRT) was carried out further. The treatments in this study were P0 (rice straw amofer without starter/control); P1 (rice straw amofer using 5% MOL cassava meal starter); P2 (rice straw amofer using 10% MOL cassava meal starter) and P3 (rice straw amofer using 15% MOL cassava meal starter). The variables observed were protein and crude fiber content. The results of this study showed that the addition of the MOL cassava meal starter level had a significant effect (P<0.05) on the protein and crude fiber content. Further tests showed that the lowest crude protein content was P0 and was different from P1, P2 and P3, while crude fiber was significantly different (P<0.05) between treatments with the lowest content being P1. The conclusion of this study shows that the addition of cassava meal based MOL starter at a level of 5% to the production of rice straw amofer can increase crude protein content and reduce crude fiber.
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