ANGGUN FOETUS EKA JULITA, 060911299 (2012) PENGARUH PENAMBAHAN Actinobacillus sp. ML-08 PADA FERMENTASI DAUN JATI (Tectona grandis sp.) TERHADAP KANDUNGAN SERAT KASAR DAN PROTEIN KASAR. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

This research was to determine addition of Actinobacillus sp. ML-08 in teak leaves fermentation can improve crude protein and crude fiber. The design study was Completely Randomized Design with four treatments and five replications. Four treatment groups consist of P0 500 g teak leaves added 0% Actinobacillus sp. ML-08 and 2% molasses; P1 500 g teak leaves added 5% Actinobacillus sp. ML-08 and 2% molasses; P2 500 g teak leaves added 10% Actinobacillus sp. ML-08 and 2% molasses; and P3 500 g teak leaves added 15% Actinobacillus sp. ML-08 and 2% molasses. Proximate analysis were done after teak leaves were fermented for seven days. The data were analyzed with Analysis of Variance followed by Duncan’s Multiple Range Test. The result showed that the effect of addition Actinobacillus sp. ML-08 could decrease crude fiber and increase crude protein.

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