The Effect of Adding EM4 on the Physical Quality of Legumes
DOI:
https://doi.org/10.0000/bas0201.208212Keywords:
Fermentation; EM 4; legumes; additionAbstract
This study aims to determine the effect of adding EM 4 levels to legumes in the form of calliandra, lamtoro, gamal and indigofera, as well as a comparison of the addition of EM 4 to the results of fermentation of legumes in the form of calliandra, lamtoro, gamal and indigofera. This study used RAL (completely randomized design), with 4 treatments and 5 replications, with details P0 Leguminosae, (control), P1 Leguminosae and EM4 (3:1) P2 Leguminosae and EM 4 (3:2) and P3 Leguminosae and EM 4 (3:3). The observed variable is the end result of fermentation. The data analysis used was analysis of variance. The results showed that each treatment had a significant effect on the fermentation that occurred in legumes, which were located at P2 and P3. With the effect that occurs on the end result of fermentation, it can be concluded that the level of addition of EM 4 is directly proportional to the performance of fermentation in legumes.
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