The Effect of EM4 Addition Level on the Physical Quality of Corn Cobs
DOI:
https://doi.org/10.0000/bas0201.203207Keywords:
fermentation; corn cob; EM4Abstract
The rest of agriculture, gardens and agricultural businesses can be used to overcome the problem of ruminant animal feed availability. One type of agricultural waste that can be processed into animal feed is corn cobs. Corn cobs can be used as a substitute for fiber due to their high crude fiber content. However, the sensitivity of corn cobs is very low, so efforts need to be made to improve the quality of corn cobs as food ingredients by fermentation method. The purpose of this study was to evaluate EM4 levels and the addition of molasses to the physical quality of corn cob fermentation. The study was conducted by experimental method using Complete Randomized Design (RAL). The addition of EM4 and molasses or commercial starter (P0; 0%, P1; 0.02%, P2; 0.04%, P3; 0.06%, and P4; 0.08%) of the total formulation solution was used in this study. Changes observed include color, smell, texture, and mold growth. The data obtained is then processed using ANOVA. The results showed that in the treatment there was a change in color to brown, sour aroma / smell and ammonia smell, the texture of corn cobs softened and there was no fungal growth. From these changes in physical quality, it can be concluded that processing can improve the physical quality of corn cobs. The best quality is a 0.06% starter because it has the right color, taste, texture, alcohol content, salt, and sugar, and does not have excessive moisture content.
References
Aniriani, G. W., Putri, M. S. A., Sulistiono, E., Wicaksono, R. R., Syakbanah, N. L., & Hanif, M. (2022). Sosialisasi Pembuatan Dan Penggunaan Em4 Kepada Anggota Gabungan Kelompok Tani (Gapoktan)“Darma Sari” Kelurahan Sidokumpul Kabupaten Lamongan. Jurnal Abditani, 5(1), 16-21.
Anwar, K., Kifli, H., Ridha, I. M., Lestari, P. P., & Wulandari, H. (2008). Kombinasi limbah pertanian dan peternakan sebagai alternatif pembuatan pupuk organik cair melalui proses fermentasi anaerob. In Prosiding Seminar Nasional Teknoin.
Apriyanto, M. (2020). Studi Mikrobia dan Biokimia Fermentasi Biji Kakao Kering. Jurnal Teknologi Pertanian, 9(1), 1-5.
Astuti, T., Rofiq, M. N., & Nurhaita, N. (2017). Evaluasi kandungan bahan kering, bahan organik dan protein kasar pelepah sawit fermentasi dengan penambahan sumber karbohidrat. Jurnal Peternakan, 14(2), 42-47.
Dharmawan, Y. A., Haryuni, N., & Alam, Y. (2024). The Combination Effect of Temperature and Heating Time Using the Roasting Method on Improving Physical Quality and Reducing Aflatoxin Concentration in Corn. Tropical Poultry Science and Technology, 1(3), 44–50. Retrieved from https://bestindolestari.id/index.php/tpst/article/view/40
Edi, D. N., & Haryuni, N. (2023). Bahan Pakan Ternak Sumber Serat.
Effendy, I., & Haryuni, N. (2024). Study of Quality Control Implementation in Raw Material Distribution at Feedmill. Tropical Poultry Science and Technology, 1(3), 63–68. Retrieved from https://bestindolestari.id/index.php/tpst/article/view/43
Fajar, M. S. R., & Haryuni, N. (2024). Rahasia pembuatan silase pakan ternak anti gagal. PT. Bestindo Berkah Lestari.
Fitria, R., & Candrasari, D. P. (2019). Kualitas fisik amoniasi fermentasi (AMOFER) janggel jagung dengan penambahan M21 dekomposer pada level yang berbeda. Bulletin of Applied Animal Research, 1(1), 35-39.
Fitriani, G., Hindratiningrum, N., & Fitria, R. (2022, June). Kualitas fisik dan pH amofer jerami jagung menggunakan M21 dekomposer pada level yang berbeda. In PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) (Vol. 9, pp. 547-554).
Haryuni, N. (2023). Pedoman Praktikum Nutrisi Unggas. PT. Bestindo Berkah Lestari.
Haryuni, N. (2024). Study of the Quality and Strategic Role of Corn for Poultry Industry Development. Tropical Poultry Science and Technology, 1(1), 34–43. Retrieved from https://bestindolestari.id/index.php/tpst/article/view/4
Haryuni, N. Harliana, & Alam, Y.(2024). Basic Knowledge of Animal Feed Formulation. Tropical Poultry Science and Technology, 1 (1), 25–33.
Haryuni, N., Hasanah, N., Harliana, H., & Sikone, H. Y. (2025). Interaction effect of inoculum type and dosage in the fermentation process on the quality of soy milk waste (SMW) for animal feed. Jurnal Ilmu Peternakan Terapan, 8(2), 67–73. https://doi.org/10.25047/jipt.v8i2.5811
Haryuni, N., Muklisin, A., Tandawa, W. P., Hakim, R. N., Za'im Muzaky, M., Rosikhin, M., ... & Setiawan, J. (2023). Fermentasi hijauan pakan ternak. PT. Bestindo Berkah Lestari.
Haryuni, N., Musyafa, M. K., Baichuni, I., Asykur, L. A. G., Bimantarta, B., Ni’mah, N., ... & Assodiqi, M. S. H. (2023). Pembuatan dan Pemanfaatan Pupuk Kompos. PT. Bestindo Berkah Lestari.
Haryuni, N., Pt, S., Pt, M., & Prastiya, R. A. (2023). Pedoman Evaluasi Fisik Kualitas Jagung. PT. Bestindo Berkah Lestari.
Haryuni, N., Pt, S., Pt, M., Lestariningsih, S. P., & Pt, Y. A. T. S. (2022). Pemanfaatan Soy Milk Waste sebagai Bahan Pakan Unggas. CV. Haura Utama.
Haryuni, N., Tribudi, Y. A., Hasanah, N., & Prastya, R. A. (2024). Improving the productivity of Joper chickens with fermented soy milk waste (SMW). In BIO Web of Conferences (Vol. 88, p. 00043). EDP Sciences.
Hasanah, N., Haryuni, N., & Wahyono, N. D. (2024, May). The effect of EM-4 dosage in fermentation on the quality of soy milk waste (SMW) as an alternative feed ingredient to increase production cost efficiency in the poultry business. In IOP Conference Series: Earth and Environmental Science (Vol. 1338, No. 1, p. 012020). IOP Publishing.
Hastuti, D., & Awami, S. N. (2011). Pengaruh perlakuan teknologi amofer (amoniasi fermentasi) pada limbah tongkol jagung sebagai alternatif pakan berkualitas ternak ruminansia. Mediagro, 7(1).
Hernaman, I., Susilawati, I., Indriani, N. P., Islami, R. Z., & Dhalika, T. (2019). Karakteristik Fisik Limbah Padat Pembuatan Tepung Aren (Arenga pinnata Merr) Hasil Fermentasi Anaerob dengan Aditif Molases, Lumpur Kecap dan Urea. Jurnal Nutrisi Ternak Tropis dan Ilmu Pakan, 1(1).
Kandungan nutrien dan kecernaan bahan kering in-vitro limbah udang hasil fermentasi dengan Aspergillus oryzae. (2014). Jurnal Ilmu-Ilmu Peternakan, 20(2), 31-35. https://jiip.ub.ac.id/index.php/jiip/article/view/157
Muhammad, R., Haryuni, N., & Lestariningsih. (2024). Effect of Rhizopus sp and Saccharomyces cerevisiae Inoculum Ratio on the Physical Quality of Fermented Soy Milk Waste (SMW). Tropical Poultry Science and Technology, 1(1), 1–8. Retrieved from https://bestindolestari.id/index.php/tpst/article/view/1
Prabowo, R. J., & Sukaryani, S. (2025). The Difference Between Using MA-11 and EM-4 in Corn Slamper Fermentation to Increase Dry Matter and Organic Matter Digestibility. Jurnal Biologi Tropis, 25(2), 2115-2122.
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Bestindo of Animal Science
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
