PENGARUH FERMENTASI DENGAN Trichoderma viride TERHADAP PENYUSUTAN BAHAN KERING DAN KANDUNGAN BAHAN ORGANIK, ABU, PROTEIN KASAR, LEMAK KASAR DAN HCN DAUN UBI KAYU LIMBAH ISOLASI RUTIN

Rizal, Yose and Marlida , Yetti and Farianti , Novi and Sari , Dian Permana (2014) PENGARUH FERMENTASI DENGAN Trichoderma viride TERHADAP PENYUSUTAN BAHAN KERING DAN KANDUNGAN BAHAN ORGANIK, ABU, PROTEIN KASAR, LEMAK KASAR DAN HCN DAUN UBI KAYU LIMBAH ISOLASI RUTIN. Stigma, 14 (1). ISSN 0853-3776

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Abstract

An experiment was conducted to study the effects of fermentation using Tricoderma viride on dry matter loss and organic matter, ash, crude protein, crude fat and HCN contents of rutin-isolated cassava leaves. Cassava leaves were obtained from the variety of Basiorao which were grown in Bukittinggi. This experiment was perform-ed in a completely randomized design with 5 treatments and 4 replicates. Treatments were five doses of inoculums Trichoderma viride (4, 5, 6, 7, and 8% of the substrate). Measured variables were dry matter loss and organic matter, ash, crude protein, crude fat and HCN contents of rutin-isolated cassava leaves. Results of experiment indicated that dry matter loss, and organic matter, ash, crude protein and HCN contents of rutin-isolated cassava leaves were highly affected (P<0.01) by doses of inocu-lums, whereas the crude fat content was only significantly influenced (P<0.05) by these doses. Increasing in the dose of inoculums elevated dry matter loss, and ash and crude protein contents of rutin-isolated cassava leaves. Meanwhile, this increasing in the dose of inoculums decreased organic matter, crude fat and HCN contents. The high crude protein content was obtained from the doses of 7 and 8% inoculums. However, crude protein content of rutin-isolated cassava leaves at these two doses did not differ statistically. Based on this crude protein content, it can be concluded that the dose of 7% Trichoderma viride is adequate to improve the protein content of rutin-isolated cassava leaves. Key-words: rutin-isolated cassava leaves, fermentation, Trichoderma viride, dry matter loss, organic-matter, ash, crude protein, crude fat and HCN

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