Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

Abstract

Kepok banana peel is one of the potential feedstuff because of its availability and eases to obtain. However, the fiber content in banana peels was high and resulted in a limitation of its usage. Fermentation can reduce the crude fiber, and the process requires soluble carbohydrates such as palmyra sugar liquid. Therefore, a study were necessary conducted to assess the nutritional changes of fermented kepok banana peels added with different levels of palmyra sugar liquid. A Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications was used in this study. The treatments were P0: kepok banana peel without palmyra sugar liquid, P2: Kepok banana peel using 2% palmyra sugar liquid, P4: fermented kepok banana peel with 4% palmyra sugar liquid, and P6: kepok banana peel fermented with 6% palmyra sugar liquid. The variables observed were dry matter, ash content, crude protein content, crude fat, and crude fiber. The results showed that level of palmyra sugar liquid had no significant effect (P > 0.05) on dry matter and crude fat content. However, it had a very significant effect (P < 0.01) on the ash, crude protein, and crude fiber content. Level of 6% palmyra sugar liquid was able to produce kepok banana peel silage which is high in crude protein, crude fat, but has lowest crude fiber content. It can be concluded that the usage of palmyra sugar liquid was able to improve the quality of banana peel silage and the addition 6% of palmyra sugar liquid has high value of protein, crude fat, and the lowest value of crude fiber.