Evaluasi Nilai Nutrisi dan Kecernaan In Vitro Pelepah Kelapa Sawit (Oil Palm Fronds) yang Difermentasi Menggunakan Aspergillus niger dengan Penambahan Sumber Karbohidrat yang Berbeda
ABSTRACT: Oil palm frond (OPF)
is one of potential sources of alternative feed, but has limited use due to
high crude fiber and low crude protein contents. Fermentation is one of the
methods widely applied to improve nutritive value of animal feed. The purpose
of this research is to increase nutritive value of fermented oil palm fronds by
adding different soluble carbohydrate source into fermentation media. The
results of the experiments indicated that fermented oil palm fronds by
Aspergillus niger had a significant effect (P<0,05) on the content of crude protein, crude fiber,
and ash. Generally, fermented oil palm fronds with different soluble
carbohydrate was able to increase the content of crude protein of oil palm
fronds, but not optimal yet in reducing the crude fiber content of fermented
substrate. However, the addition of rice bran on the fermentation medium showed
the best results, characterized by increasing crude protein and decreasing
crude fiber contents as well as improved dry matter and organic matter
digestibility, reflected in high concentration of VFA.
Keywords: Oil palm fronds;
fermentation; Aspergillus niger; soluble carbohydrate; nutritive value; In
Vitro digestibility
Penulis: Sitti Wajizah, Samadi
Samadi, Yunasri Usman, Elmy Mariana
Kode Jurnal: jppeternakandd150018
