NUTRITIONAL VALUE OF FERMENTED SAGO DREGS (METROXYLON SAGU ROTTB.) BY VARIOUS CONSORTIUMS OF PROBIOTICS FOR FEEDSTUFF

R. Safitri, Fajriana. A. Hasibuan, Yasmi. P. Kuntana, Tri Yuliana, dan Abun

Abstract
   Sago dregs is rarely used and pollutes the environment but has the potential to enhance nutrition value for cattle feed. A consortium of probiotics such as Bacillus, Lactobacillus, and Aspergillus, which inoculated fermented sago dregs, can improve nutritional content. This study aims to evaluate the nutritional value of fermented sago dregs by a consortium of Bacillus, Lactobacillus, and Aspergillus. Material and Method: The experimental method used in this study was a completely randomized design with two factors and three replications. The first t factor was the type of concortia were consortium of B.licheniformis, L.acidophilus, A.niger , consortium of B.subtilis, L.plantarum, A.oryzae and consortium B. licheniformis, B. subtilis, L. acidophilus, L. plantarum, A. niger, A. oryzae. The second factor was the duration of fermentation were 0, 4, and 8 days. Parameters measured include the nutrient content: crude fiber, crude protein, level of amino acids, and vitamin B2. Data were analyzed using ANOVA followed by Duncan's Multiple Distance Test. Results: The results showed that the fermenting dregs sago with various consortia of Bacillus, Lactobacillus, Aspergillus decreasing crude fiber, increasing the crude protein and some essential amino acids; however, it was unable to raise the vitamin B2. A consortium of B.subtilis, L.plantarum, A.oryzae in four days of fermentation effectively increased crude protein content by 12.63% and several types of essential amino acids. Meanwhile, the consortium B.licheniformis, L.acidophilus, A.niger in 8 days of fermentation effectively reduced crude fiber content by 10.88%. Conclusions: Fermentation of sago dreg by consortium B. subtilis, L.plantarum, A.oryzae for four days decreased crude fiber, increased protein by 12.63%, and increased the amino acid content of Phenylalanine (48.75%), Valine (21.8%), Threonine (20.88%), Isoleucine (37.59%), Leucine (32.95%), and Lysine (74.4%).