PEMANFAATAN LIMBAH KULIT SINGKONG, KULIT PISANG DAN KULIT KENTANG SEBAGAI BAHAN PAKAN TERNAK MELALUI TEKNIK FERMENTASI

Abstract

Indonesia as an agricultural country have many agriculture waste that usefull for feed
ingredients, contained high energy but low protein. The constraints from the use of those
feed ingredients are that they have low nutrient content, low economic value as feed,
unavailable continously, hard to handle, need certain facility, need high transportation
cost, low storage periode and high toxin contamination. Microbiology can handle those
constraints by the use of microbes, which recently used in feed industry. This reseach
have goal for improving protein contain of cassava peel, bananas peel and potatos peel
which fermented by Aspergillus niger. The methodology done by solid fermentation as
ORTSOM method and IRCHA method.Cassava peel, bananas peel and potatos peel
sterilized by boiling and nitrogen analyzed by Kjeldahl method. The result show that
protein contains of cassava peel, bananas peel and potatos peel increase significantly.
(p<0.05.) and they can be as substrat for Aspergillus niger medium for industry