Abstrak

Baca Juga : PENINGKATAN NILAI NUTRISI AMPAS SAGU MELALUI FERMENTASI MENGGUNAKAN ASPERGILLUS NIGER DENGAN PENAMBAHAN SUMBER KARBOHIDRAT TERLARUT YANG BERBEDA (nazaruddin, 2013) ,

Baca Juga : PENGARUH LAMA INKUBASI TERHADAP KADAR FITOESTROGEN PADA AMPAS KEDELAI YANG DIFERMENTASI ASPERGILLUS NIGER (Resi Husnul Annisa, 2015) ,

n dilakukan dengan model rancangan acak lengkap (ral) dengan 5 perlakuan 4 ulangan yaitu t0 (kontrol), t1 (tepung sagu), t2 (tepung beras), t3 (bekatul) dan t4 (jagung giling). parameter yang diamati adalah persentase bahan kering (bk), persentase bahan organik (bo), koefesien cerna bahan kering (kcbk) dan koefesien cerna bahan organik (kcbo) secara in vitro. hasil penelitian menunjukkan fermentasi ampas sagu menggunakan aspergillus niger dengan penambahan berbagai karbohidrat terlarut tidak berpengaruh (p>0,05) terhadap semua parameter yang diamati. namun demikian, ada kecenderungan penambahan tepung sagu pada media fermentasi memberikan hasil yang lebih baik yang ditandai dengan tingginya nilai koefisien cerna bahan kering dan koefisien cerna bahan organik secara in vitro. kata kunci : ampas sagu, fermentasi, aspergillus niger, karbohidrat terlarut, kecernaan in vitro. in vitro digestibility of sago waste fermented using aspergillus niger with different soluble carbohydrate sources by dewi walchamarani br purba 0905104010006 abstract the potential use of sago waste as animal feed has limiting factor because of low crude protein and high crude fiber contents, resulting in low digestibility. improving of quality of sago waste can be done through fermentation technology, such as using aspergillus niger. the purpose of this research is to evaluate in vitro digestibility of sago waste fermented using aspergillus niger with different soluble carbohydrate sources. the experiment of the in vitro digestibility was carried out at animal nutrition laboratory, animal husbandry department, agricultural faculty, syiah kuala university, darussalam banda aceh for 21 days from 15 march to 5april 2013. materials used in this experiment were sago waste, aspergillus niger, various soluble carbohydrates. this experiment was conducted by using completely randomized design (cdr) with 5 treatments (t0: control, t1: sago flour, t2: rice flour, t3: rice brand and t4: grinded corn). each treatment consisted of 4 replications. parameters, measured in this experiment, were the percentageof dry matter (dm), percentage of organic matter (om), in vitro coefficient of dry matter digestibility (dmd) and organic matter digestibility (omd). the results of the experiments showed that fermented sago waste using aspergillus niger with different soluble carbohydrate source had no effect (p>0,05) on all parameters were observed. however, there was a tendency that addition of sago flour on fermentation media give better results, were characterized by high in vitro coefficient of dry matter digestibility (dmd) and organic matter digestibility (omd) values. keywords : sago waste , fermentation, aspergillus niger , soluble carbohydrate, in vitro

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