Effect of Banana Rhizome Microbial Levels on Fermented Rice Straw Quality
DOI:
https://doi.org/10.34145/ivas.v1i1.3813Keywords:
Physical Quality, Crude Protein, Crude Fiber, Local Microorganism, Fermentation StarterAbstract
This study aimed to assess banana rhizome microbial as a fermentation starter and determine its optimal level for enhancing the chemical and physical properties of rice straw. The research design used a completely randomized design. Four treatments (P0, P1, P2, P3) were tested in two research phases: evaluating banana rhizome microbial quality through the Total Plate Count (TPC) and analyzing the physical and chemical properties of fermented rice straw. Among the treatments, P2 (2 mL) exhibited the most favorable attributes as a fermentation starter, with a bacterial count of 4.7 × 107 CFU/mL. This concentration induced noticeable changes in rice straw, including a brownish-yellow color, sour smell, and slightly rough texture. Chemical analysis revealed significant improvements, with crude fiber content reaching 26.80% and crude protein content at 7.80%. These findings suggest that banana rhizome microbial communities, particularly at a concentration of 2 mL, hold promise as an effective fermentation starter for enhancing the nutritional quality of rice straw, potentially benefiting livestock nutrition and management practices. Future studies could explore broader applications and optimal conditions for utilizing banana rhizome microbes in agricultural fermentation processes.
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