KUALITAS NUTRISI CAMPURAN BUNGKIL INTI SAWIT DAN ONGGOK YANG DIFERMENTASI MENGGUNAKAN Aspergillus niger [The Nutritional Quality of Palm Kernel Cake and Tapioca Waste Mixture Fermented by Aspergillus niger]

Abstract

ABSTRAK Tujuan penelitian ini adalah untuk mengevaluasi kualitas nutrisi dari campuran bungkil inti sawit dan onggok yang difermentasi menggunakan Aspergillus niger. Materi percobaan yang dipergunakan adalah bungkil inti sawit, onggok, dan kapang Aspergillus niger. Perlakuan yang dicobakan terdiri dari T1 = 100% bungkil inti sawit, T2 = 75% bungkil inti sawit + 25% onggok, T3 = 50% bungkil inti sawit + 50% onggok, T4 = 25% bungkil inti sawit + 75% onggok, dan T5 = 100% onggok. Masing-masing perlakuan diulang sebanyak tiga kali untuk selanjutnya dilakukan fermentasi pada masing-masing substrat. Semua perlakuan dianalisis kandungan nutrisinya yang meliputi kandungan abu, protein kasar (PK), lemak kasar (LK), serat kasar (SK), kalsium (Ca), fosfor (P), pati, gula, dan energi metabolis (ME) untuk sampel sebelum maupun setelah dilakukan fermentasi. Penelitian menggunakan rancangan acak lengkap dengan 5 perlakuan dan 3 ulangan. Data uji dengan sidik ragam dan uji wilayah ganda Duncan. Hasil penelitian menunjukkan bahwa kandungan abu, PK, Ca, dan P mengalami peningkatan setelah dilakukan fermentasi, sebaliknya kandungan LK, pati, gula, dan ME mengalami penurunan. Kandungan SK mengalami penurunan pada T1 dan T2, sedangkan kandungan SK pada T3, T4, dan T5 mengalami peningkatan. Hasil penelitian menunjukan bahwa perbedaan komposisi campuran bungkil inti sawit dan onggok sangat mempengaruhi (P<0,01) kandungan nutrisi hasil fermentasi (abu, PK, LK, SK, Ca, P, pati, gula, dan ME). Hasil penelitian juga menunjukkan bahwa campuran bungkil inti sawit 75% dan onggok 25% merupakan medium terbaik bagi Aspergillus niger untuk berlangsungnya proses fermentasi, dengan menghasilkan nilai nutrisi terbaik yaitu kandungan abu 6,73%; PK 28,41%; LK 2,28%; SK 15,11%; Ca 0,28%; P 0,59%; pati 36,60%; gula 10,19%; dan ME 3.113,96 kkal/kg. Kata kunci : bungkil inti kelapa sawit, onggok, A. niger, fermentasi ABSTRACT This experiment was conducted to evaluate the nutritional quality of palm kernel cake (PKC) and tapioca waste (TW) mixture that was fermented with Aspergillus niger. The research materials used were PKC, TW, and Aspergillus niger. The treatments were T1 = 100% PKC, T2 = 75% PKC + 25% TW, T3 = 50% PKC + 50% TW, T4 = 25% PKC + 75% TW, and T5 = 100% TW. The pre-fermentation materials and fermentation products of all treatments were analyzed their ash, crude protein (CP), extract ether (EE), crude fiber (CF), Ca, P, starch, glucose, and metabolizable energy (ME) contents. The treatments were arranged to a completely randomized design wth three replications. Data were analyzed using ANOVA and were tested by Duncan’s multiple range test. The results indicated that ash, CP, Ca, and P contents increased after fermentation, but EE, starch, glucose, and ME decreased after fermentation. The CF content of T1 and T2 decreased, while the CF content of T3, T4, and T5 increased. The result showed that the difference in composition of PKC and TW mixture affected (P<0.01) its nutritional contents (ash, CP, EE, CF, Ca, P, starch, glucose, ME) after fermentation. This result showed that the mixture of 75% PKC and 25% TW was the best medium for Aspergillus niger to fermentation process. This mixture had the nutritional value : ash 6,73%, CP 28,41%, EE 2,28%, CF 15,11%, Ca 0,28%, P 0,59%, starch 36,60%, glucose 10,19%, and ME 3.113,96 kcal/kg. Keywords : palm kernel cake, tapioca waste, A. niger, fermentati