Pengaruh Lama Fermentasi terhadap Kandungan Nutrisi Limbah Media Tanam Jamur Tiram Putih (Pleurotus ostreatus) sebagai Bahan Pakan Ternak Ruminansia
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Institusion

Universitas Sumatera Utara

Author

Gulo, Septine

Subject

Nutrient Content of White Oyster Mushroom Media Waste (Pleurotus ostreatus) 

Datestamp

2018-12-27 05:01:31 

Abstract :
The study aimed to determine the effect of fermentation length to the nutrient content of white oyster mushroom media waste (Pleurotus ostreatus) as ruminant feed. This research was conducted at the Laboratory of Nutrition Feed of Goat Research Loka of Sei Putih Village of Galang Subdistrict of Deli Serdang District of North Sumatera, from October 2017 until December 2017. The design used in this study was completely randomized design (CRD) with 5 treatments in the form of fermentation length, such as P0 (control or without fermentation), P1 (fermentation for 7 days), P2 (fermentation for 14 days), P3 (fermentation during 21 days) and P4 (fermentation for 28 days). Each treatment was repeated 4 times, therefore there were 20 units of treatment. Parameters observed in this experiment were the percentage of crude protein, crude fiber, crude fat and ash. The results showed that fermentation length had significant effect (P<0,01) on crude protein content, crude fiber content, crude fat content and ash content of white oyster mushroom media waste (Pleurotus ostreatus). The conclusion of this study that the best fermentation length was fermentation for 21 days because the treatment had the highest crude protein content, high crude fat content, the low crude fiber content and the low ash content.