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P4 (29,65%), P7 (30,23%), P6 (30,37%), P9 (30,58%) yang berbeda nyata (P<0,05) dengan perlakuan P5 (31,10%), P1 (31,98%), P0 (34,11%), serta dapat meningkatkan kandungan protein kasar pada perlakuan P2 (13,97%), P5 (12,87%), P3 (12,84%), P8 (12,74%) yang berbeda (P<0,05) dengan perlakuan P7 (12,71%), P6 (12,44%), P4 (12,36%), P9 (12,27%), P1 (12,25%), P0 (10,9%). ABSTRACT Aim of the research was to investigate the crude fibre and crude protein contents of rice bran which fermented using Acidothermus cellulolyticus and Aspergillus terreus. This study was design using Completely Randomized Design with ten treatments and three replications in each replicate. The ten treatment groups were 250 g rice bran + 3% molasses (P0); 250 g rice bran + 3% molasses + 10% bacteria (B) + 10% fungi (F) (P1); 250 g rice bran + 3% molasses + 20% B + 10% F (P2); 250 g rice bran + 3% molasses + 30% B + 10% F (P3); 250 g rice bran + 3% molasses + 10% B + 20% F (P4); 250 g rice bran + 3% molasses + 20% B + 20% F (P5); 250 g rice bran + 3% molasses + 30% B + 20% F (P6); 250 g rice bran + 3% molasses + 10% B + 30% F (P7); 250 g rice bran + 3% molasses + 20% B + 30% F (P8); 250 g rice bran + 3% molasses + 30% B + 30% F (P9). Proximate analysis were performed after rice bran fermented for seven days. The data were analyzed with Analysis of Variance followed by Duncan's Multiple Range Test. The result showed that the effect of Acidothermus cellulolyticus and Aspergillus terreus could decrease crude fibre of rice bran, P2 (28.96%), P3 (29.34%), P8 (29.53%), P4 (29.65% ), P7 (30.23% ), P6 (30.37%), P9 (30.58%) but were significantly higher (P<0.05) than P5 (31.10%), P1 (31.98%), P0 (34.11%), could increase crude protein of rice brand, P2 (13.97%), P5 (12.87%), P3 (12.84%), P8 (12.74%) but were significantly higher (P<0.05) than P7 (12.71%), P6 (12.44%), P4 (12.36%), P9 (12.27%), P1 (12.25%), P0 (10.9%).

POTENSI KOMBINASI BAKTERI DAN JAMUR SELULOLITIK PADA FERMENTASI BEKATUL TERHADAP KANDUNGAN SERAT KASAR DAN PROTEIN KASAR