Pengaruh level mikroorganisme lokal dan durasi fermentasi yang berbeda terhadap kualitas fisik tongkol jagung

Abstract

This research aims to determine the effect of physical quality of corn cobs using MOL with different levels and duration of fermentation. The method used was a completely randomized design (CRD) with a factorial pattern consisting of the level of MOL addition (factor 1) and duration of fermentation (factor 2). The treatments consisted of 9 treatments with three repetitions, namely V1P1 = MOL 1% + 7 days fermentation, V1P2 = MOL 1% + 14 days fermentation, V1P3 = MOL 1% + 21 days fermentation, V2P1 = MOL 3% + 7 days fermentation, V2P2 = MOL 3% + 14 days fermentation, V2P3 = MOL 3% + 21 days fermentation, V3P1 = MOL 5% + 7 days fermentation, V3P2 = MOL 5% + 14 days fermentation, V3P3 = MOL 5% + 21 days fermentation. The parameters observed were physical quality (color, odor, texture, and mold) and pH. The results showed that the first factor had no significant effect (P>0.05) on color, aroma, mold, texture, but had a significant effect (P<0.05) on pH. Furthermore, the second factor and the interaction between the first factor and the second factor each showed a significant influence (P<0.05) on all physical quality parameters. The best results were in a combination of 3% and 5% MOL doses with a fermentation duration of 7 and 14 days.