PENINGKATAN NILAI GIZI BIJI SORGHUM MELALUI TEKNOLOGI FERMENTASI DENGAN Saccharomyces cereviceae

Abstract

Research was conducted to determine the effect of sorghum grain with Saccharomycev cereviceae on crude protein, tannin, reduced glucose and gross energy content of processed sorghum wain. Contribtution of the research was to inform the increasing utility of sorghum grain using fermentation technology with Saccharomyces cereviceae and it was hoped that the processed sorghum grain could be better source of energy feedstuff. Research conducted in 6 (six) months in Feed Chemistry and Feed Applied Laboratory, Animal Nutrition and Feed Science Department, Animal Science Faculty of Diponegoro University. Sorghum grain fermented with Saccharomyces cereviceae in variety level of fermentation, i.e. : TO = 0 day of fermentation TI = 2 days of fermentation T2 --- 4 days of fermentation T3 = 6 days of fermentation T4 = 8 days of fermentation There were 4 replications in each treatment. Collected data were analized statistically with completely randomized design (CAD) and further test with Duncan's Multiple Range Test. Result of the research showed that time of fermentation increased reduced glucose and decreased tannin content significantly, but there were no significant level to gross energy and crude protein contents. Penelitian bertujuan untuk mengetahui pengaruh lama fermentasi biji sorghum dengan Saccharomyces cereviceae terhadap kandungan protein kasar, tanin, gula pereduksi dan "gross energy" biji sorghum terolah. Manfaat penelitian adalah memberikan informal peningkatan utilitas biji sorghum melalui teknologi fermentasi dengan Saccharomyces cereviceae. Penelitian dilaksanakun setama 6 (enam) bulan di Laboratori um Ruminologi dan Bioteknologi, Jurusan Nutrisi dan Makanan Ternak Fakultas Peternakan Universitas Diponeg,pro. Biji sorghum di fermentasi dengan Saccharomyces cereviceae pada waktu yang berbeda, yaitu 1'0 fermeritasi 0 hari Ti " fermentasi 2 had T2 = fermentasi 4 hart T3 = fermentasi 6 hari fertnentasi 8 MO Setiap perlakuan terdapat 4 Mangan. Data yang terkumpul dianalisis statistik dengan rancangan acak lengkap (RAL) dan uji lanjut dengan Duncan's Multiple Range Test. Hasil penelitian menunjukkan bahwa waktu fennentasi yang semakin lama betpengaruh nyata terhadap meningkatnya kandungan gula pereduksi, berpengaruh sangat nyata terhadap menurunnya kadar tanin, tetapi tidak menunjukkan adanya perbedaan terhadap kandungan energi bruto dan protein kasar.