Produksi tepung tongkol jagung muda hasil biodegradasi kapang Pleurotus ostreatus dengan enzim pemecah serat dan implikasinya pada pakan ayam pedaging
The purpose of this study was to determine young maize stover flour production resulted from biodegradation Pleurotus ostreatus fungi with fiber digesting enzyme on broiler feed implications. Materials used in this research were young maize stover (60-70 days), Pleurotus ostreatus fungi, urea (CO-(NH2)2), readily available carbohydrate, aquadest and alcohol. The method used ANOVA test with five treatments and four replication: R0 = control (without fermentation), R1 = 10g Pleurotus ostreatus/kg TTJM; R2 = 20g Pleurotus ostreatus/kg TTJM; R3 = 20g Pleurotus ostreatus/kg TTJM and R4 = 40g Pleurotus ostreatus/kg TTJM. The result showed best effect of crude protein R2= 32.33, best effect of crude fat R4= 18.59, best effect of crude fiber RO= 119.70, and best effect of energy (kkal) R4= 20682.59. The study concluded that the increasing crude protein and crude fat also decreased crude fiber content as a result of fermentation using Pleurotus ostreatus. The energy content of maize stover had no significant effect due to fermentation.
ÂKey words : fermentation, enzyme, maize stover, broiler
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).