Open AccessNILAI NUTRISI JERAMI JAGUNG VARIETAS HIBRIDA BISI 2 DAN MANADO KUNING YANG DIFERMENTASI DENGAN EM4
Author(s) -
Wanda Langoy,
Charles L. Kaunang,
M. Najoan
Publication year - 2012
Publication title -
eugenia
Language(s) - English
Resource type - Journals
eISSN - 2685-4171
pISSN - 0854-0276
DOI - 10.35791/eug.18.1.2012.4148
Subject(s) - food science , mathematics , straw , completely randomized design , fermentation , horticulture , chemistry , biology , agronomy
ABSTRACT The purpose of this study was to determine the nutritional value of corn straw yellow Manado and hybrid varieties fermented with effective microorganisms (EM4). The study was conducted in Kawangkoan Bawah Village, West Amurang District. The analysis was performed at the Laboratory of Chemical Industry Research and Standards (Baristand) Ministry of Industry, Manado. This study used an experimental design methos, a Completely Randomized Factorial pattern consisting of two factors. The first factor was using varieties of hybrid maize straw Manado Kuning and Bisi 2; The second factor was using corn straw (P0), fermented corn straw material without the fermentation process ( P1) and fermented corn straw (P2). The results of variance analysis showed that the varieties, and different level of fermentation were highly significant (P 0,05) to the energy level. Further analysis indicated that fermented corn straw gave a significant (P 0,05) terhadap kandungan energi. Uji lanjut menunjukkan bahwa jerami jagung fermentasi (JJF) memberikan pengaruh yang berbeda sangat nyata (P<0,01) dibandingkan dengan jerami jagung (JJ) dan jerami jagung bahan fermentasi tanpa proses fermentasi (JJTF), demikianpun JJTF memberikan pengaruh yang berbeda sangat nyata (P<0,01) dibandingkan dengan JJ terhadap kandungan protein, serat kasar dan energi. EugeniaVolume18 No. 1 April 2012 Kata Kunci : Jerami jagung, serat kasar, protein kasar dan energi