Peningkatan Kualitas Jerami Padi MenggunakanTeknologi Amoniasi Fermentasi

Abstract

An experiment with aim to study the effect of probiotics combination level and length of fermentation on quality
improvement of rice straw had been conducted at the Laboratory of Nutrition and Feed of Animal Husbandry
Faculty, Mataram University. The research was arranged in a Completely Randomized Design in factorial
arrangement 3 x 3 with 3 replications. The first factor was the level of probiotics (0, 2 and 4%), the second factor
was the period of fermentation (2, 4 and 6 weeks).The variables measured were crude protein, crude fiber, NDF,
ADF, cellulose, hemicellulose, lignin, and in vitro digestibility of dry matter and organic matter. Data were
analyzed by analysis of variance and tested further by Duncan's Multiple Range Test. The result show that
treatments combination of the probiotics level and fermentation period did not affect (P>0.05) the chemical
composition and digestibility. The level of probiotics increased (P<0.05) the crude protein and in vitro dry matter
digestibility. Meanwhile, the lenght of fermentation increased the crude protein and in vitro digestibility of dry
matter and organic matter, but decreased the crude fiber, NDF, ADF, cellulose, and hemicellulose of Amofer rice
straw.