Penggunaan Jamur Tiram Cokelat (Pleurotus cystidiosus) pada Fermentasi untuk Peningkatan Nutrisi Azolla pinnata sebagai Pakan Ternak

Abstract

Azolla pinnata is a plant that usually grows on the surface of the water. Azolla is often found in rice fields and calm water surfaces. This plant is rich in protein and easy to digest, making it an affordable and sustainable feed alternative. The inhibiting factor in the use of azolla as animal feed is the high crude fiber content, so it is necessary to process it in the form of fermentation. This study aims to determine the content of dry matter, crude protein, crude fiber, crude fat, ash and BETN of azolla flour fermented using brown oyster mushrooms (Pleurotus cystidiosus). This study used a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications. The added treatments were the addition of brown oyster mushrooms (Pleurotus cystidiosus) as much as 0% (P0), 3% (P1), 5% (P2) and 8% (P3). The results showed that the treatment had a very significant effect (P <0.01) on the content of dry matter, crude protein, crude fiber, crude fat, ash and BETN. The conclusion of the study was that fermentation of azolla flour with the addition of Pleurotus cystidiosus by 8% increased the quality of the nutritional content of crude protein, dry matter and extract without nitrogen and reduced the content of crude fiber, crude fat and ash content.