Chemical Evaluation Of Lignocellulolytic Microbes, Yeast and Lactobacilli Addition to Rice Straw at Silage Preservation



L.M. Yusiati(1*), Z. Bachruddin(2), Kustono Kustono(3), D. Rahmadi(4)

(1) Faculty of Animal Husbandry, GMU, Yogyakarta, Indonesia
(2) Faculty of Animal Husbandry, GMU, Yogyakarta, Indonesia
(3) Faculty of Animal Husbandry, GMU, Yogyakarta, Indonesia
(4) Faculty of Animal Husbandry, GMU, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Lignocellulolytic microbial isolate, Trichoderma  reseei and nimcn fluid, Lactabacilli
plantarum and Rhizopus  sp were used as starter for rice straw silage fermentation. The femientation have an objective to improve the nutritive value of rice straw. There were four different fcnnented rice straw in respect to various starter used. Fl, using T. reseei - L. plcmtarum; F2, rumen fluid isolate - L. plantarum; F3 rumen fluid and added by L. planrarum as probiotic; F4, T. reseei - Rhizopus sp,
L. plantarum. After three weeks fermentation, sample were taken out to the analyzed their nutritive value which were include moisture, dry matter, fat, crude protein, true protein, crude fibre, Neutral Detergen Fibre (NDF), Acid Detergen Fibre (ADF), ash, and pH. The result of the experiment showed that the fermentation improved of nutritive value (P<0.05). The pH decreased significantly, and the crude protein, true protein, crude fat as well as ash increased significantly. However, the crude fibre, NDF, and ADF tended to decrease, eventhough those value did not show significantly. Rhizopus  sp, could improve true protein content of rice straw. From this study could be concluded that mixed isolate T. reseei - L. plantarum as starter were given the best result.


Keywords


Fermentation, Microbe, Rice Straw, Probiotic.

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