KARAKTERISTIK FISIKO-KIMIA DAN MIKROBIOLOGIS PAKAN BERBAHAN DASAR ONGGOK FERMENTASI SELAMA PENYIMPANAN

Abstract

The research was conducted to evaluate the storage effect of formulated feed containing fermented onggok (FO). The analysis were performed on physico-chemical and microbiological properties. The fermented onggok (FO) was added level with the composition variation of 15, 20, 25 and 30%. Variables measured were texture, colour, odour, dry matter, crude protein, total microbes and Aspergillus flavus colonies. All of FO feed were stored for 5 months. The results showed that feed with 20% OF had un-agglutinated texture, brown colour and good odour which indicated the particular feed had good stability during storage. The highest Crude protein (CP) was found in the sample containing 20% FO, while the sample with showed 30% the highest total of microbes and A. flavus with the value of  2.5 x 10 ³ and 6.5 x 10 ² cfu/g respectively. It was concluded that feed contained 20% FO could maintain its stability from physico-chemical and microbiological destruction during 5 months storage.

Keywords: fermented onggok, storage stability, feed