Pengaruh Perlakuan Teknologi Amofer (Amoniasi Fermentasi) Pada Limbah Tongkol Jagung Sebagai Alternatif Pakan Berkualitas Ternak Ruminansia

Abstract

Forage quality and are available continuously throughout the year is one
important factor in the development of animal husbandry.   The potential is quite
abundeant corn corp has not been optimally utilized as livestock feed.  The
weakness of corn cobs as feed is a high fiber content (35 – 45%) and low protein
levels (1,8 – 3,5%).  Amoniasi fermentation (Amofer) is one way of improving
the quality of high-fiber feed ingredients are quite powerful.  The purpose of this
study was to assess the effect of curing time on the fermentation process using
biostarter (Biofad) on a cob of corn that had previously been amoniasi with high
temperature (70°C) on the proximate content.  The results of proximate analysis
of corn cobs with amofer treatment showed increased levels of crude protein and
highest in long curing 2 weeks (34,20%), crude fat content (2,29%) higher than
the fat content of coarse corn cobs controls (1,86%), crude fiber content of
25,43% on average much lower than control levels of crude fiber (34,78%), ash
content increased significantly (3,11%  -  4,15%) and the average levels BETN
36,45% lower than the control corn cob (57,50%).  Old curing 2 weeks in the
fermentation process gives the best result, because it has the highest protein
content and low crude fiber and have long curing the fastest time.

Key words :  corn cob, amofer, curing