Fathul, Farida and Dakhlan, A. and Tantalo, Syahrio and Pristiya, Bella and Dewi, Nina Puspita (2024) The effect of fermentation duration and level of aspergillus niger on nutrient quality of pineapple leaves. In: THE 4TH INTERNATIONAL CONFERENCE ON APPLIED SCIENCES, MATHEMATICS, AND INFORMATICS: ICASMI2022, 8-9 September 2022, Bandar Lampung.

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Abstract

This study aimed to determine the nutritional quality of fermented pineapple leaves fermented at different duration using different levels of Aspergillus niger mold. The data obtained were analyzed using analysis of variance (ANOVA) with significant level of 5% and or 1% and continued with the Least Significant Difference (LSD) test. This study used an experimental method using a factorial design with Completely Randomized Design (CRD) consisting of 3 x 3 treatments, each treatment consisted of 3 replications so that there were 27 experimental units. The first factor was addition of Aspergillus niger levels of 0%, 2%, and 4% in a substrate, while the second factor was fermentation duration of 0 days, 6 days, and 12 days. The result showed that there was no interactions between fermentation duration and the level of Aspergillus niger on dry matter, organic matter, and crude protein of fermented substrate, but interactions occurred to ether extract and crude fiber content. Combination of treatment of Aspergillus niger 4% and fermentation duration of 0 day was the best in this research in producing the lowest crude fiber content of the fermented product.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	S Agriculture > SF Animal culture
Divisions:	Fakultas Pertanian (FP) > Prodi Peternakan
Depositing User:	Dr. Akhmad Dakhlan
Date Deposited:	09 Sep 2024 02:03
Last Modified:	09 Sep 2024 02:03
URI:	http://repository.lppm.unila.ac.id/id/eprint/54093

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