RESPONS PENINGKATAN NUTRISI PELEPAH SAWIT FERMENTASI YANG DIINOKULASI DENGAN INOKULUM YANG BERBEDA
ABSTRACT: The purpose of this
study was to determine the effect of different types of inoculum for protein content
( PK ) and crude fiber fermentation of palm frond. Research using randomized
design (RAL) 4 treatments and 5 replications . Treatment studies are differences
in the type of inoculum fermentation, covering S0 ( control ) , S1 ( EM - 4 ) ,
S2 ( Trichoderma viridae ) and S3 (Sacharomyces cerevisiae). The variables
measured were protein content ( PK ) and crude fiber (SK) from the fermentation
of palm frond. Results this research it can be concluded that fermentation
using palm frond types of different inoculum showed increased protein results
(PK) significantly fermented palm frond of 2,11 % ( control ) to 2,41 (
inoculum EM - 4 ) , while the fiber content ( SK ) not significantly different
but showed a declining trend with the use of inoculum in the fermentation of
palm frond . Best inoculum recommendations to improve the nutritional value of
fermented palm frond is effective microorganism ( EM - 4 ) .
Penulis: Danang Biyatmoko
Kode Jurnal: jppertaniandd130445
