EVALUATION NUTRITIENTS OF RICE BRAN SECOND QUALITY FERMENTED USING RUMEN FLUID
ABSTRACT: Rice bran is
agriculture waste that easy to find. Means to increase biological value of rice
bran can do with decrease of highly crude fiber. Treatment that to do with
fermentation use rumen fluid from cows. Rumen fluid potential is easy to find
in slaughterhouse, this rumen fluid much to never utilization. This purpose of
the research for evaluation of rice bran nutrition value that fermentating used
rumen fluid, with different levels and long time incubations for get lower
crude fiber and higher crude protein content. Methods of this research used
Laboratory experiments with Factorial-Random Complete Design 4x4 and 6
repetitions. First factor is rumen fluid levels (0, 30, 40, 50%/w) and second
factor is long incubations (0, 24, 48, 72 hours). This result of ANOVA analysis
to show that increment rumen fluid levels and long incubations on rice bran
fermentating process can decrease dry matter, organic matter, crude fiber, NDF,
ADF and NDR content; as well as increase Crude Protein content but not increase
crude fat content. The best interaction between rumen fluid levels and long
time incubations is 30 %/w with 72 hours long time incubations, with
10.28±0.11% of Crude Protein, 6.46±0.07 of crude fat and 22.31±0.24 of crude
fiber content.
Author: Ayu Afria Ulita Ermali,
Osfar Sjofjan and Irfan Hadji Djunaidi
Journal Code: jppeternakangg160006