Kecernaan bahan kering dan bahan organik in vitro fermentasi limbah sawi putih

Abstract

Chicory waste (CW) collected from traditional markets is probably used as a ruminant feed with low nutritional content; fermentation is needed to increase digestibility in the livestock's body. This research aims to determine the colour, texture, aroma, pH, dry matter digestibility and organic matter digestibility of fermented chicory waste using different levels of EM4 as a feed ingredient. Chicory waste was fermented for 21 days using different EM 4 levels. Moreover, the study's parameters consist of two stages: physical and in vitro quality tests. The experiment was designed using a completely randomized design (CRD) consisting of four treatments and three repetitions: P0 (95% CW + 5% molasses), P1 (90% CW + 5% molasses + 5% EM4), P2 (CW 85% + 5% molasses + 10% EM4), P3 (80% CW + 5% molasses + 15% EM4). Average physical and in vitro quality were companed among treatments thorough one way ANOVA (x = 0,05) with duncan as post-hoc test. According to the result present significant effect (P< 0,05) on each treatment which P1 provider the ultimate result for in Vitro digestibility of dry matter and organic matter, it is recommended that fermanted white mustard vegetable waste use a balance concentration of starter bacteria with carbihidrates.