Electronic Theses and Dissertation

Kulit pisang nangka (Musa × paradisiaca) merupakan limbah agroindustri yang berpotensi sebagai pakan alternatif, namun pemanfaatannya terkendala oleh kandungan serat kasar dan tanin yang tinggi. Fermentasi menggunakan starter fungi merupakan salah satu metode yang dianggap efektif untuk memperbaiki kualitas nutrisi bahan tersebut. Penelitian ini bertujuan mengevaluasi dan membandingkan efektivitas tiga starter fermentasi, yaitu Trichoderma viride, Aspergillus niger, dan Aspergillus oryzae, dalam meningkatkan nilai nutrisi kulit pisang nangka. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan (P0: kontrol, P1: T. viride, P2: A. niger, P3: A. oryzae) dan empat ulangan, serta durasi fermentasi selama 14 hari. Parameter yang diamati meliputi bahan kering, kadar abu, serat kasar, lemak kasar, protein kasar, dan bahan ekstrak tanpa nitrogen (BETN). Hasil penelitian menunjukkan bahwa penggunaan berbagai starter fermentasi berpengaruh nyata (P0,05) antarperlakuan. Hasil penelitian menunjukkan bahwa perbedaan jenis starter fermentasi tidak memengaruhi secara nyata sebagian besar parameter nutrisi kulit pisang nangka. Pengaruh nyata hanya ditemukan pada kandungan serat kasar, tetapi peningkatan nilai serat kasar dibandingkan dengan kontrol mengindikasikan bahwa penggunaan berbagai starter fermentasi (Trichoderma viride, Aspergillus niger, dan Aspergillus oryzae) belum mampu memperbaiki kualitas nutrisi kulit pisang nangka.

Jackfruit banana peel (Musa × paradisiaca) is an agro-industrial by-product with the potential to be used as an alternative livestock feed. However, its utilization is limited by its high crude fiber and tannin contents. Fermentation using fungal starters is considered one of the effective methods for improving the nutritional quality of this material. This study aimed to evaluate and compare the effectiveness of three fungal starters, namely Trichoderma viride, Aspergillus niger, and Aspergillus oryzae, in improving the nutritional value of jackfruit banana peel. The experiment was conducted using a Completely Randomized Design (CRD) consisting of four treatments (P0: control, P1: T. viride, P2: A. niger, and P3: A. oryzae) with four replications and a fermentation period of 14 days. The observed parameters included dry matter, ash content, crude fiber, crude fat, crude protein, and nitrogen-free extract (NFE). The results showed that the use of different fermentation starters had a significant effect (P0.05) among treatments. Overall, the different fungal starters did not significantly affect most of the nutritional parameters of jackfruit banana peel. A significant effect was observed only on crude fiber content; however, the increase in crude fiber compared with the control indicates that fermentation using (Trichoderma viride, Aspergillus niger, and Aspergillus oryzae) was not effective in improving the nutritional quality of jackfruit banana peel.