TEKNOLOGI FERMENTASI MENGGUNAKAN STARTER CAIRAN RUMEN SAN UNTUK MENINGKATKAN KUALITAS KULIT POLONG KEDELA I (FERMENTATION TECHNOLOGY USING LIQUID RUMEN FOR INCREASING SOYBEAN HUSK QUALITY)

Abstract

The purpose of research was to know the effect cf fermentation with dilkrent level of liquid rumen and time period of fermentation on quality soybean husk. Research was studied in Animal Feed Science and Animal Feed Technology, Animal Science Faculty, Diponegoro University.Variables measured were proximate component (crude protein and crude fiber), fiber component, and organoleptic quality. "Treatments applied were : level rumen liquid (0, 100 and 20 %) and time period of fermentation (0, 2 and 4 week), Research compiled in completely randomized factory programme. .The research showed that there were significant increasing of quality soybean husk that Termented by different level of liquid rumen and time period of fermentation Penelitian bertujuan untuk mengkaji pengaruh teknologi fermentasi mcnggunakan cairan rumen dan lama pemeraman berbeda terhadap komponen proksimat, komponen carat serta kualitas organoleptik kulit polong kedelai . Penelitian dilaksanakan di Laboratorium Teknologi Makanan Ternak dan Ilum Makanan Ternak Fakultas Peternakan UND111. Parameter yang diamati adalah komponen proksimai (protein kasar dan scat kasar), komponen scrat, kualitas, organoleptik kulit polong kedelai. Penelitian menggunakan Raneangan acak Lengkap (RAL) pola faktoral Perlakuan aras cairan rumen : 0, l0 dan 20 %-dan lama )cram 0, 2 dan 4 minggu. Masil penelitian menunjukkan peningkatan kualitas kulit polong kedelai yang difermentasi dengan menggunakan berbagai aras cairan rumen dan lama pemeraman.