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Evaluasi Kecernaan In Vitro Bahan Kering dan Bahan Organik Kulit Singkong Fermentasi Sebagai Bahan Pakan Ternak

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 7 No. 2 (2020) · pp. 127–132

DOI
10.33772/jitro.v7i2.11482
ISSN
2406-9337
Published
2020-06-04
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

ABSTRAKPenelitian ini bertujuan untuk melakukan evaluasi kecernaan in vitro bahan kering dan bahan organik kulit singkong yang difermentasi menggunakan jamur Aspergillus niger dan EM-4 sehingga dapat memberikan informasi tambahan mengenai kualitas kulit siongkong yang difermentasi maupun tanpa fermentasi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan terhadap kulit singkong adalah P1 (tanpa fermentasi), P2 (fermentasi dengan Aspergillus niger), P3 (fermentasi dengan EM-4), P4 (fermentasi dengan kombinasi A. niger dan EM-4). Evaluasi kecernaan in vitro ini dilakukan dengan menggunakan metode Tilley and Terry. Hasil penelitian menunjukkan bahwa penambahan jamur A. niger dan EM-4 dalam proses fermentasi kulit singkong dapat meningkatkan kecernaan bahan kering dan bahan kering kulit singkong secara signifikan dimana hasil terbaik diperoleh pada penambahan kombinas A. niger dan EM-4.Kata kunci: Aspergillus niger, bahan kering, bahan organik, EM-4, kecernaan in vitroABSTRACTThe aim of this study was to evaluate the in vitro digestibility of dry matter and organic matter of fermented cassava peel using Aspergillus niger and EM-4 inoculant to provide additional information about the quality of fermented and unfermented cassava peel. The study design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were P1 (without fermentation), P2 (fermented with Aspergillus niger), P3 (fermented with EM-4), P4 (fermented with a combination of A. niger and EM-4). This in vitro digestibility evaluation was conducted by using the Tilley and Terry method. The results showed that the addition of A. niger fungi and EM-4 in the fermentation process of cassava peel could significantly improve the digestibility of dry matter and dry matter of cassava peel where the best results were obtained on the addition of A. niger and EM-4 combinations.Keywords: Aspergillus niger, dry matter, EM-4, in vitro digestibility, organic matter

Collaboration network of the authors

40 authors · 251 co-authorship links · 17 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Nahdlatul Ulama Lampung
  • Gunadarma University
  • Universitas Sulawesi Tenggara
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Harapin HafidUniversitas Halu Oleo15
Takdir SailiAffiliation unknown9
Rahim AkaUniversitas Halu Oleo9
Rusli BadaruddinUniversitas Halu Oleo9
La Ode NafiuUniversitas Halu Oleo8
Purnaning Dhian IsnaeniAffiliation unknown7
Fuji Astuty AuzaUniversitas Halu Oleo7
Hamdan HasUniversitas Halu Oleo5
Musram AbadiUniversitas Halu Oleo5
La Ode Arsad SaniUniversitas Halu Oleo4
Natsir SandiahUniversitas Halu Oleo4
Muhammad Amrullah PagalaUniversitas Halu Oleo3
Deki ZulkarnainUniversitas Halu Oleo3
Restu LibrianiAffiliation unknown3
Andini SulfitranaAffiliation unknown3
Fitrianingsih FitrianingsihGunadarma University3
Muh. RusdinUniversitas Halu Oleo3
Salomina SambolinggiUniversitas Halu Oleo2
Achmad Selamet AkuUniversitas Halu Oleo2
Irwan LakawaUniversitas Sulawesi Tenggara2
Amrullah PagalaAffiliation unknown2
La MalesiUniversitas Halu Oleo2
La Ode Ba’aUniversitas Halu Oleo2
Astriana NapirahUniversitas Halu Oleo2
Takdir SailiUniversitas Halu Oleo2
Wa Ode HasranAffiliation unknown1
Syam RahadiUniversitas Halu Oleo1
Muhammad Nur AfandyAffiliation unknown1
La DimanAffiliation unknown1
Lija Numriah NullahUniversitas Halu Oleo1
. SyamsuddinAffiliation unknown1
Nuraenih NuraenihUniversitas Halu Oleo1
Anhar Faisal FananiUniversitas Nahdlatul Ulama Lampung1
Nurul FajrihUniversitas Nahdlatul Ulama Lampung1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 29 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Evaluasi Kecernaan In Vitro Bahan Kering dan Bahan Organik  Kulit Singkong Fermentasi Sebagai Bahan Pakan Ternak</dc:title>
	<dc:creator>Nasiu, Firman</dc:creator>
	<dc:creator>Salido, Wa Laili</dc:creator>
	<dc:creator>Tasse, Andi Murlina</dc:creator>
	<dc:creator>Syamsuddin, Syamsuddin</dc:creator>
	<dc:creator>Hadini, Hairil A.</dc:creator>
	<dc:creator>Indi, Amiluddin</dc:creator>
	<dc:description xml:lang="en-US">ABSTRAKPenelitian ini bertujuan untuk melakukan evaluasi kecernaan in vitro bahan kering dan bahan organik kulit singkong yang difermentasi menggunakan jamur Aspergillus niger dan EM-4 sehingga dapat memberikan informasi tambahan mengenai kualitas kulit siongkong yang difermentasi maupun tanpa fermentasi.  Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan dan 4 ulangan.  Perlakuan yang diberikan terhadap kulit singkong adalah P1 (tanpa fermentasi), P2 (fermentasi dengan Aspergillus niger), P3 (fermentasi dengan EM-4), P4 (fermentasi dengan kombinasi A. niger dan EM-4).  Evaluasi kecernaan in vitro ini dilakukan dengan menggunakan metode Tilley and Terry.  Hasil penelitian menunjukkan bahwa penambahan jamur A. niger dan EM-4 dalam proses fermentasi kulit singkong dapat meningkatkan kecernaan bahan kering dan bahan kering kulit singkong secara signifikan dimana hasil terbaik diperoleh pada penambahan kombinas A. niger dan EM-4.Kata kunci: Aspergillus niger, bahan kering, bahan organik, EM-4, kecernaan in vitroABSTRACTThe aim of this study was to evaluate the in vitro digestibility of dry matter and organic matter of fermented cassava peel using Aspergillus niger and EM-4 inoculant to provide additional information about the quality of fermented and unfermented cassava peel. The study design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were P1 (without fermentation), P2 (fermented with Aspergillus niger), P3 (fermented with EM-4), P4 (fermented with a combination of A. niger and EM-4). This in vitro digestibility evaluation was conducted by using the Tilley and Terry method. The results showed that the addition of A. niger fungi and EM-4 in the fermentation process of cassava peel could significantly improve the digestibility of dry matter and dry matter of cassava peel where the best results were obtained on the addition of A. niger and EM-4 combinations.Keywords: Aspergillus niger, dry matter, EM-4, in vitro digestibility, organic matter</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
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	<dc:date>2020-06-04</dc:date>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/11482</dc:identifier>
	<dc:identifier>10.33772/jitro.v7i2.11482</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 7, No 2 (2020): JITRO, Mei; 127-132</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v7i2</dc:source>
	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Ilmu dan Teknologi Peternakan Tropis</dc:rights>
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