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The objective of the research is to examine the effect of the difference time of fermentation process using Aspergilus niger to corn husk that has been ammoniated on fermentability parameter in vitro which included the production of VFA and NH. The aimed of this research was to determine the proper processing technique for corn husk in an effort to improve its quality as a complete feed ingredient for beef cattle. The experimental design used was completely randomized design with 3 treatment (different time of fermentation : 0; 1 and 2 weeks) and 4 replication. Corn husk which has been ammoniated by 6% ammonia with the temperature of 60 o C for 3 days, added 5% of Aspergilus niger as starter, than fermentation with different time. Parameter observed were fermentability parameter in vitro including the production of VFA and NH. Data was analyzed using analysis of variance and if there was significant effect continued by Duncan’s test. The results indicate that the longer the fermentation process, the production of VFA and NH  increased (P<0.05). The conclusion obtained is that the fermentation process using starter of A. niger 5% to 2 weeks can increase the production of VFA, NH 3 3 . The best production of VFA and NH occurs in 2 weeks, namely: 122.42 ± 4.35 and 5.99 ± 0.53 mM. 3  Keywords: corn husk, fermentation, Aspergilus niger, production of VFA and NH  in vitro

iop conference series. earth and environmental science

The effect of fermentation with different times of corn husk which has obtained ammoniation treatment in the production of VFA-NH3 <i>by in vitro</i> digestibility

The effect of fermentation with different times of corn husk which has obtained ammoniation treatment in the production of VFA-NH3 by in vitro digestibility