Siburian, Indra Satria
Program Studi Peternakan Fakultas Pertanian USU Medan (Dept. of Animal Science, Faculty of

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The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) For Animal Feed Siburian, Indra Satria; Mirwandhono, Edhy; ., Yunilas; Wahyuni, Tri Hesti; ., Hamdan
Jurnal Peternakan Integratif Vol 7, No 2 (2019)
Publisher : Program Studi Peternakan Fakultas Pertanian USU Medan (Dept. of Animal Science, Faculty of

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Abstract

Cassava peel was the waste of processing cassava which is promising enough tobe used as alternative animal feed. However, cassava peel has a fairly low nutrient content.Fermentation was one of the way to increase the quality of cassava peel. Fermentation usedin this research utilized Indigenous Microorganisms (IMO) with the main substance wasthe cassava peel itself. This research lasted for 3 months started from December 2018 toFebruary 2019 at the Laboratory of Microbiology and Laboratory of Feed ProcessingScience and Technology Department of Animal Science Faculty of Agriculture Universityof Sumatera Utara and Laboratory of Agrichemists and Natural Resources at the IndustrialResearch and Standardization Office of Medan. This research was designed usingCompletely Randomized Design (CRD) factorial pattern of 3 x 3 with 3 replications, asfactor I was the dose of Indigenous Microorganisms (IMO) and factor II was the durationof fermentation. The parameters measured were water content/dry matter, crude fat, crudeprotein, crude fibre, ash, and Non Nitrogen Free Extract (NNFE) using proximate analysis.The results showed that fermentation of cassava peel using Indigenous Microorganisms(IMO) with the variation of Indigenous Microorganisms (IMO) dose and duration offermentation give effects, that were increased water content, crude protein, and NonNitrogen Free Extract (NNFE) and decreased dry ingredient, crude fat, crude fibre, and ashcontent.
The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) As Animal Feed Siburian, Indra Satria; Mirwandhono, Edhy; ., Yunilas; Wahyuni, Tri Hesti; ., Hamdan
Jurnal Peternakan Integratif Vol 7, No 2 (2019)
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.326 KB)

Abstract

Cassava peel was the waste of processing cassava which is promising enough to be used as alternative animal feed. However, cassava peel has a fairly low nutrient content. Fermentation was one of the way to increase the quality of cassava peel. Fermentation used in this research utilized Indigenous Microorganisms (IMO) with the main substance was the cassava peel itself. This research lasted for 3 months started from December 2018 to February 2019 at the Laboratory of Microbiology and Laboratory of Feed Processing Science and Technology Department of Animal Science Faculty of Agriculture University of Sumatera Utara and Laboratory of Agrichemists and Natural Resources at the Industrial Research and Standardization Office of Medan. This research was designed using Completely Randomized Design (CRD) factorial pattern of 3 x 3 with 3 replications, as factor I was the dose of Indigenous Microorganisms (IMO) and factor II was the duration of fermentation. The parameters measured were water content/dry matter, crude fat, crude protein, crude fibre, ash, and Non Nitrogen Free Extract (NNFE) using proximate analysis. The results showed that fermentation of cassava peel using Indigenous Microorganisms (IMO) with the variation of Indigenous Microorganisms (IMO) dose and duration of fermentation give effects, that were increased water content, crude protein, and Non Nitrogen Free Extract (NNFE) and decreased dry ingredient, crude fat, crude fibre, and ash content.