THE INFLUENCE OF FERMENTATION BY Bacillus circulans, Micrococcus sp., and B. coagulans TOWARDS FAT, CRUDE FIBER, AND PROTEIN CONTENT OF PALM OIL EMPTY FRUIT BUNCHES WASTE (Elaeis guineensis Jacq.)
Ratu Safitri
Abstract
The purpose of the research is to get an efective isolates and inoculum consentration for decreasing fat and crude fiber, also increasing protein content in palm oil empty fruit bunches waste fermentation. It's using an experimental methods with Complete Randomize Design (CRD) with 2 factors and 3 replication. First factor were Consortium of bacteria (B) they were: (b1) Bacillus circulans, (b2) Micrococcus sp., (b3) B.coagulans, and (B4) B.circulans, Micrococcus sp., and B. coagulans consortium. Second factor were inoculum concentration (K): (k1) 0%, (k2) 5%, and (k3) 10%. Observed parameter were fat (Soxhlet Methods), crude fiber (Hidrolysis Methods), and protein (Kjeldahl Methods). Result of research data were analyzed using analysis of variance followed by multiple range Duncan test. The result showed that inoculation of 5% B.circulans, Micrococcus sp., dan B.coagulans consortium efective for decreasing 40.27% fat and 16.26% crude fiber. 10% of B.circulans, Micrococcus sp., dan B.coagulans consortium, effective for increasing 43.24% protein after 30 days of fermentation processed.
Key words: Crude fiber, Lignocellulolytic bacteria, fat, fermentation, Protein
