Pengaruh Dosis dan Lama Fermentasi Kulit Nanas dengan MOL terhadap Kecernaan In Vitro Bahan Kering dan Bahan Organik

Abstract

This study aims to determine the effect of fermentation time and the best level of MOL administration on pineapple skin on dry matter digestibility (KcBK) and organic matter digestibility (KcBO) in vitro. The design used in this study is a Complete Randomized Design (RAL) 3x3 factorial pattern where each treatment has 3 repeats, so there are 27 experimental units. The treatment consisted of fermentation duration (0, 7, and 14 days) and dose of administration (0, 0.6 and 1.2%). The observed modifiers are the digestibility of dry matter and the digestibility of organic matter. The data obtained will be analyzed using fingerprint analysis and continued with the Duncan Multiple Range Test (DMRT). The results showed that the dose, duration of fermentation and interaction between dose and duration of fermentation of MOL administration had highlysignificant (P<0.01) effect on dry matter digestibility and organic matter digestibility. It was concluded that fermentation of pineapple peel using a mixture MOL of Aspergillus niger, Saccaromyces cerevisiae and buffalo rumen liquid at a dose of 0.6% MOL fermented for 14 days can reduce NDF content by 27.61% and increase dry matter digestibility rate of 58.44% and organic matter digestibility of 62.70%.