PENGARUH LAMA PENYIMPANAN HASIL FERMENTASI PELEPAH SAWIT OLEH TRICHODERMA SP TERHADAP DERAJAT KEASAMAN (PH), KANDUNGAN PROTEIN KASAR DAN SERAT KASAR
Abstrak: The purpose of this
study was to determine the effect of storage lenght of fermented palm fronds by
Trichoderma sp on the degree of acidity (pH), crude protein and crude fiber.
This research used experiment with completely randomized design (CRD), which
consists of 5 treatments and 4 replications. The treatment under study with
storage time 0 weeks = control, 3 weeks, 6 weeks, 9 weeks and 12 weeks.
Variables that are observed is the degree of acidity (pH), crude protein and
crude fiber. Data were analyzed using analysis of variance if the treatment
shows the real effect or very real then continued with test Duncan's Multiple
Range Test (DMRT). The results showed that the storage time of fermented palm
fronds by Trichoderma sp significantly affect the degree of acidity (pH) and
crude fiber, but had no effect on levels of crude protein. Storage fermented
palm fronds after 12 weeks can reduce the crude fiber content and pH.
Penulis: Achmad Jaelani, Neni
Widaningsih, Eko Mindarto
Kode Jurnal: jppertaniandd150865