Effect of Addition of EM4 Level on Physical Quality of Fermented Banana Stems
DOI:
https://doi.org/10.0000/bas0201.217221Keywords:
Animal feed; fermentation; banana stemsAbstract
The study aims to find out the physical quality of the banana stem with the addition of effective microorganism-4 starters and molasses. As for physical qualities covering water levels, sugar levels, temperature, ph, temperature, smell, texture and color. This method of study USES a complete random design (RAL) with 5 treatments and 4 deuteronomy. That was done with experimental laboratories. The apparent effect of starter additions has on ph physical qualities is 15% (5,30±0,20). The highest grant level, which is 15% (3,50±0,58). The level of starter on the scent has a significant impact with results gained (3,75±0,50) on treatment of p1, p2, and p4. The dai colors of the banana stems also indicate significant impact. Is gained by two distinct outcomes: light chocolate on p0, p1 and dark chocolate on p2 treatment, p3, p4. At the temperature level of starter giving also shows significant effects. Obtained results at level 0% (29,48de±0,03). Sugar levels also had significant impact on starter levels 15% (5,20c ±0,21). It is similar to water levels that have had significant impact. The level of effective microorganism-4 and molasses starters 12% can increase the level of physical quality and nutrient of a fermented banana stalk as ruminate fodder.
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