Open AccessPengaruh perbedaan mikroorganisme dan suhu pada kandungan serat jerami padi fermentasi
Author(s) -
Yuli Yanti,
Y. Kawamoto,
T. Miyagi,
B. Rahmi,
Surahmanto Surahmanto,
Agung Purnomoadi
Publication year - 2017
Publication title -
sains peternakan/sains peternakan
Language(s) - English
Resource type - Journals
eISSN - 2548-9321
pISSN - 1693-8828
DOI - 10.20961/sainspet.v12i2.4794
Subject(s) - aspergillus niger , food science , fermentation , chemistry , straw , hemicellulose , lactobacillus fermentum , cellulose , zoology , biology , biochemistry , lactic acid , bacteria , lactobacillus plantarum , genetics , inorganic chemistry
The aim of this research was to determine the NDF and ADF content of rice straw fermented with several types of microorganism at different temperatures. Rice straw was obtained from rice fields in Ishigaki District, Okinawa, Japan. The types of microbes used were Lactobacillus fermentum, Bacillus subtilis, Bacillus coagulant Saccharomyces cerevisiae, and Aspergillus niger. The mainplot was temperature (25, 35, 45°C) and the subplot was microorganism. Each treatment has 3 replications. There were two groups for controls, i.e. the control without molasses and the control with molasses. The rice straw fermented within 3 weeks. The ADF content in all temperature treatments showed that S. cerevisiae and A. niger treatments were higher (P<0.01) than that in other microorganism treatments. Hemicellulose content in S. cerevisiae and A. niger were tend to lower (P<0.01) compare to others microorganism treatments in all temperature treatments. The lowest hemicelluloses content of fermented rice straw are showed by S. cerevisiae and A. niger at 45°C. These finding suggested that the ADF content were high in S. cerevisiae and A. niger treatments, but showed decrease in hemicellulose and increase in cellulose and lignin. Key words: rice straw, fermentation, ADF, NDF