Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)

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The Effect of Fermentation Time on the Nutritional Value of Sago Hampas

Authors
Heru Ponco Wardono1, 2, Ali Agus2, *, Andriyani Astuti2, Nono Ngadiyono3, Bambang Suhartanto2
1North Maluku Assesment Institute for Agricultural Technology, Jl. Poros Sofifi-Weda, Kusu, Oba Utara, Tidore Kepulauan 97827, Maluku Utara, Indonesia.
2Departemen of Animal Nutrition and Feed Science, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulak Sumur, Sleman 55281, Yogyakarta, Indonesia.
3Departemen of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada, Jl. Fauna No. 3, Bulak Sumur, Sleman 55281, Yogyakarta, Indonesia.
*Corresponding author: Email: aliagus@ugm.ac.id
Corresponding Author
Ali Agus
Available Online 24 February 2022.
DOI
10.2991/absr.k.220207.020How to use a DOI?
Keywords
Agricultural waste; Cattle feed; Fermentation; Inoculum; Sago hampas
Abstract

Agricultural waste such as sago hampas has a great potential to suffice the requirements of cattle feed availability in Indonesia. This research aims to determine the quality of sago hampas fermented with multi microbial inoculum and additional urea with a long fermentation time. The research method used a completely randomized design with five levels of fermentation time treatment, 0 days (T0), 1 day (T1), 3 days (T3), 5 days (T5), and 7 days (T7). The observed variables were pH, DM, ash, CP, CL, CF, Ca, P, GE, TDN, NFE, NDF, and ADF. The result showed that the length of the fermentation time were significant differences in pH, DM, CP, CL, NDF, Ash, Ca, and GE contents among treatments. DM, CP, NDF and GE content increased in line with the length of fermentation. These changes are probably due to the remaining enzyme activity and various chemical reactions.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
Series
Advances in Biological Sciences Research
Publication Date
24 February 2022
ISBN
10.2991/absr.k.220207.020
ISSN
2468-5747
DOI
10.2991/absr.k.220207.020How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Heru Ponco Wardono
AU  - Ali Agus
AU  - Andriyani Astuti
AU  - Nono Ngadiyono
AU  - Bambang Suhartanto
PY  - 2022
DA  - 2022/02/24
TI  - The Effect of Fermentation Time on the Nutritional Value of Sago Hampas
BT  - Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
PB  - Atlantis Press
SP  - 97
EP  - 102
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220207.020
DO  - 10.2991/absr.k.220207.020
ID  - Wardono2022
ER  -