Pengaruh Level dan Lama Waktu Fermentasi Menggunakan EM4 terhadap Kandungan Bahan Kering, Bahan Organik, Serat Kasar dan Bahan Ekstrak Tanpa Nitrogen Tongkol Jagung
Authors: Zada Niven , Enawati Luh , Yunus Marthen , Amalo Daud 
Published: July 2024

This study aims to see the effect of EM4 levels and fermentation time on changes in the content of dry matter, organic matter, crude fiber and nitrogen-free extracts from corn cobs. The experimental design used was accomplete random design with a 3 x 2 factorial pattern which was repeated 3 times. The first factor, the EM-4 levels, are A1:10ml, A2:15ml and A3:20ml. The second factor, the fermentation time B1:7 days and B2:14 days. The research using a combination of EM4 levels treatment and fermentation time resulted in dry matter content that varied from 73.83%-76.27%, organic matter varied from 88.43%-89.78%, crude fiber varied from 26.87%-28.89% and the NFE varied from 60.30%-61.94%, while the results of the analysis of variance showed that there was no interaction (P>0.05) between the two factors on the content of dry matter, organic matter, fiber rude and NFE. However, a single factor at the EM-4 level had a very significant effect (P<0.01) on the dry matter content, had a significant effect (P<0.05) on the crude fiber content and had no significant effect (P>0.05) on the organic matter content and NFE. While the duration of fermentation had a significant effect (P<0.05) on organic matter content, but had no significant effect (P>0.05) on the other three parameters. From the research results, it can be concluded that there is no best combination of treatment between the two factors for all parameters. The use of different EM4 levels for corncob flour fermentation can reduce the content of dry matter and crude fiber, while the organic matter and NFE are relatively the same for each EM4 level. The length of time of fermentation can increase the content of organic matter while the other three parameters are relatively the same.
Penelitian ini bertujuan untuk melihat pengaruh level EM4 dan lama waktu fermentasi terhadap perubahan kandungan bahan kering, bahan organik, serat kasar dan bahan ektrak tandpa nitrogen tongkol jagung. Adapun rancangan percobaan yang digunakan yaitu rancangan acak lengkap pola factorial 3 x 2 yang diulang sebanyak 3 kali. Faktor pertama, level EM-4 yaitu A1:10ml, A2:15ml dan A3:20ml. Faktor kedua, lama waktu fermentasi terdiri dari B1:7hari dan B2:14hari. Hasil penelitian dengan kombinasi perlakuan level EM4 dan lama fermentasi dihasilkan kandungan bahan kering yang bervariasi dari 73,83%-76,27%, bahan organik bervariasi dari 88,43%-89,78%, serat kasar bervariasi 26,87%-28,89% dan BETN bervariasi dari 60,30%-61,94%. Hasil analisis ragam menunjukkan tidak terdapat interaksi (P>0,05) antara kedua faktor  terhadap kandungan bahan kering, bahan organik, serat kasar dan BETN. Akan tetapi, faktor tunggal level EM-4 berpengaruh sangat nyata (P<0,01) terhadap kandungan bahan kering, berpengaruh nyata (P<0,05) terhadap kandungan serat kasar dan tidak berpengaruh nyata (P>0,05) terhadap kandungan bahan organik dan BETN. Sedangkan lama waktu fermentasi berpengaruh nyata (P<0,05) terhadap kandungan bahan organik, namun tidak berpengaruh (P>0,05) terhadap ketiga parameter lainnya. Dari hasil penelitian dapat disimpulkan bahwa, belum terdapat kombinasi perlakuan terbaik  antara kedua faktor terhadap semua parameter. Penggunaan level EM4 yang berbeda untuk fermentasi tepung tongkol jagung dapat menurunkan kandungan bahan kering dan serat kasar, sedangkan bahan organik dan BETN relative sama untuk masing-masing level EM4. Lama waktu fermentasi dapat meningkatkan kandungan bahan organik sedangkan ketiga parameter lainnya relatife sama.