Nutritive content of banana peel flour (Musa paradisiaca) fermented by goat rumen fluid

Authors

  • Maria Theresia Sa'o Politeknik Pertanian Negeri Kupang
  • Tri Anggarini Yuniwaty Foenay Politeknik Pertanian Negeri Kupang
  • Theresia Nur Indah Koni Politeknik Pertanian Negeri Kupang http://orcid.org/0000-0003-4668-7832

DOI:

https://doi.org/10.25047/jipt.v4i2.2467

Keywords:

Rumen fluid, Goat, Nutrient content, Banana peels

Abstract

The purpose of this study was to determine the nutritional content of fermented Kepok banana peel flour (Musa paradisiaca) by goat rumen liquid. This study was designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The four treatments were P0: Kepok banana peel flour + 0% goat rumen fluid (control), P1: Kepok banana peel flour + 30% goat rumen fluid, P2: Kepok banana peel flour + 40% goat rumen fluid, P3: Kepok banana peel flour + 50% goat rumen fluid. The fermentation process was carried out for 7 days. The results of this study showed that the use of goat rumen fluid changed (P<0.05) the nutrient content of fermented Kepok banana peel flour. The use of 50% goat rumen fluid increased crude protein and crude fat content, however reduced the dry matter and crude fiber content of Kepok banana peel flour.

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Published

31-03-2021

How to Cite

Theresia Sa’o, M., Anggarini Yuniwaty Foenay, T., & Nur Indah Koni, T. (2021). Nutritive content of banana peel flour (Musa paradisiaca) fermented by goat rumen fluid. Jurnal Ilmu Peternakan Terapan, 4(2), 78–83. https://doi.org/10.25047/jipt.v4i2.2467