Electronic Theses and Dissertation

Sabut sawit merupakan limbah lignoselulosa yang tersedia dalam jumlah melimpah dari industri kelapa sawit. Namun, pemanfaatannya sebagai bahan pakan masih terbatas karena memiliki kandungan serat yang tinggi. Salah satu upaya untuk meningkatkan kualitasnya adalah melalui fermentasi menggunakan konsorsium bakteri asam laktat (BAL) dan ragi dengan menurunkan kandungan serat. Penelitian ini bertujuan mengetahui persentase degradasi serat sabut sawit, nilai pH selama fermentasi, kadar alkohol yang dihasilkan dan aktivitas enzim lignolitik setelah penambahan bakteri asam laktat dan ragi. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2 × 3 dengan dua faktor yaitu level pengunaan sabut sawit (20%, 40%, dan 100%) dan lama fermentasi (5 dan 10 hari) dengan tiga ulangan. Parameter yang diamati persentase degradasi berdasarkan berat kering, pH fermentasi diukur menggunakan indikator universal, kadar alkohol dengan metode spektrofotometri, dan deteksi enzim lignolitik dengan uji Bavendamm. Data dianalisis menggunakan uji ANOVA dan dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa 20% sabut sawit dalam konsorsium BAL dan ragi memberikan pengaruh yang signifikan (P

Palm fiber are a lignocellulosic waste product available in abundance from the palm oil industry. However, their use as feed material remains limited due to their high fiber content. One approach to improving their quality is through fermentation using a consortium of lactic acid bacteria (LAB) and yeast to reduce the fiber content. This study aims to determine the percentage of oil palm fiber degradation, pH values during fermentation, alcohol content produced, and lignolytic enzyme activity following the addition of lactic acid bacteria and yeast. The study employed a Complete Randomized Design (CRD) with a 2 × 3 factorial pattern, involving two factors: palm fiber inclusion levels (20%, 40%, and 100%) and fermentation duration (5 and 10 days), with three replicates. The observed parameters included the percentage of degradation based on dry weight, fermentation pH measured using a universal indicator, alcohol content determined by spectrophotometry, and lignolytic enzyme detection via the Bavendamm test. Data were analyzed using ANOVA followed by Duncan’s multiple range test. The results showed that 20% oil palm fiber in the BAL and yeast consortium had a significant effect (P