Research Article
Characteristics of Fermented Rice Straw with Several Types of Probiotics and Fermentation Time for Cow Feed
@INPROCEEDINGS{10.4108/eai.7-9-2021.2317725, author={I Dewa Nyoman Sudita and Ni Ketut Sri Rukmini and Agus Maha Putra Sanjaya}, title={Characteristics of Fermented Rice Straw with Several Types of Probiotics and Fermentation Time for Cow Feed}, proceedings={Proceedings of the 1st Warmadewa International Conference on Science, Technology and Humanity, WICSTH 2021, 7-8 September 2021, Denpasar, Bali, Indonesia}, publisher={EAI}, proceedings_a={WICSTH}, year={2022}, month={6}, keywords={fermented rice straw; fermentation time; probiotics; quality}, doi={10.4108/eai.7-9-2021.2317725} }- I Dewa Nyoman Sudita
Ni Ketut Sri Rukmini
Agus Maha Putra Sanjaya
Year: 2022
Characteristics of Fermented Rice Straw with Several Types of Probiotics and Fermentation Time for Cow Feed
WICSTH
EAI
DOI: 10.4108/eai.7-9-2021.2317725
Abstract
Rice straw has great potential as a feed ingredient for cattle, especially when it is difficult to get forage ingredients in the dry season. To get good quality feed from rice straw, it is necessary to use a fermentation process using probiotics. The purpose of this study was to compare the quality of straw fermented using several types of probiotics and the length of the fermentation process. The method that will be used in achieving these goals is the experimental design method. The results showed that the type of probiotic had a significant effect (P<0.05) on the quality of fermented straw, where Bio Bali Tani (P2) showed the best results in crude protein content (CP), water content, and crude fiber. While the fermentation time at week 4 was significantly the best crude protein (CP) (P<0.05), but the 1-week fermentation time was significantly the lowest (P<0.05) the quality of fermented straw. The interaction between the types of probiotics and the length of time of fermentation only occurred at the highest crude fiber content at P2T2 (the interaction between the Bio Bali Tani probiotics with a fermentation time of 2 weeks), and the lowest at the interaction P1 with T4. From this research, it can be concluded that the type of probiotic and the longer the fermentation process affect the quality of fermented straw, where the probiotic Bio Bali Tani produces the best quality.
