The Changes of Nutrient Content of Cassava Peel (Manihot esculenta Crantz) That Fermented by Indigenous Microorganisms (IMO) As Animal Feed

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.

Potensi Limbah Sayur sebagai Agen Media Tumbuh Maggot BSF (Black Soldier Fly)

“…Fermentasi bahan organik dengan aditif Mikroorganisme lokal (MOL) dapat meningkatkan kandungan nutrisinya (meningkatkan kandungan protein dan menurunkan kandungan serat) (Harahap, H.L. et al, 2018) dan Hayati et al, (2018) serta menurunkan antinutrisi (Siburian et al, 2019).…”

“…Penurunan dapat terjadi karena penurunan aktifitas mikroba seiring berkurangan sumber nutrisi. Menurut Siburian et al, (2019) kadar protein turun akibat adanya jamur Rhizopus oligosporus yang sifatnya proteolitik serta dapat mendegradasi protein menjadi senyawa peptida menjadi NH3 yang mudah menguap.…”

“…Hal ini mengambarkan pada hari ke 6 aktifitas mikroba dalam produksi enzim selulase relative lebih tinggi sehingga mampu mendegradasi serat lebih tinggi yang ditandai dengan kadar serat hasil fermentasi lebih rendah dibanding perlakuan fermentasi hari ke 2 dan 4. Menurut Siburian et al, (2019) semakin lama waktu fermentasi menyebabkan populasi mikroba meningkat dan enzim selulase yang dihasilkan juga meningkat. Aktifitas enzim selulase mendegradasi serat menyebabkan penurunan kadar serat bahan yang difermentasi.…”

“…Kadar abu limbah sayur yang difermentasi sampai 8 hari menunjukkan nilai yang berfluktuasi, namun tidak berbeda nyata. Hasil penelitian Siburian et al, (2019) menunjukkan fermentasi kulit singkong menggunakan MOL dapat menurunkan kadar abu yang terkandung dari bahan pakan…”