Pengaruh perbedaan mikroorganisme dan suhu pada kandungan serat jerami padi fermentasi

Y. Yanti, Y. Kawamoto, T. Miyagi, B. Rahmi, Surahmanto Surahmanto, A. Purnomoadi


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

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