Nutrition Quality and Digestibility of Eichhornia crassipes leaf fermented amoniation by in vitro with Trichoderma viride at the various period of fermentation]

Abstract

A research to study the influence of eichormia crassipes leaf fermented amoniation with Trichoderma viride at time period various of nutrient quality (crude protein and crude fiber), dry matter digestible (DMD) and organic matter digestible (OMD). Research was arranged in completely randomized design (CRD) with four treatment (T0, T2, T4 dan T6 = the period of fermentation 0, 2, 4 and 6 week) and five replications. The parameter that obtained were crude protein, crude fiber, DMD and OMD, the data were variance analized using ANOVA and Duncan multiple range test (DMRT). The results showed that the Eichhornia crassipes leaf fermented by amoniation with Trichoderma viride be able to improve nutrient quality, DMD and OMD by in vitro. Keywords : Eichhornia crassipes, ammoniation, fermentation, digestibility