Nilai Nutrisi Berbagai Limbah Organik dengan Lama Fermentasi Berbeda Menggunakan Bioaktivator Mikroorganisme LokaL (MOL)

Abstract

Organic waste is waste that easily decomposes and is unedible (cannot be consumed). Efforts to increase the nutritional content and increase the shelf life of organic waste is by fermentation. Fermentation uses Indigenous Microorganisms (IMO) derived from the organic waste itself. The research design used was a completely randomized design (CRD) with a factorial pattern. The first factor is the type of organic waste and the second factor is the length of fermentation, each of which is repeated 3 times. The parameters studied were moisture and dry matter content, crude protein, crude fiber, crude fat and ash using proximate analysis. The results showed that the parameters of moisture content, dry matter, crude protein, and ash had a significant effect. While the parameters of crude fat and crude fiber did not give a significant effect. Types of vegetable waste (D1) and 2 days of fermentation (L1) are optimal and efficient treatments in increasing water content and crude protein and reducing dry matter, crude fat, crude protein and ash content.