%A PEBRIANSYAH MELLIAN 
%T STUDY OF THE UTILIZATION OF Aspergillus niger AS A
FERMENTATION STARTER IN AN EFFORT TO INCREASE PROTEIN

CONTENT IN CASSAVA ONGGOK
%X Cassava onggok is a solid waste from cassava factory production which has a high
carbohydrate content so it has the potential to be processed into livestock feed.
The addition of Aspergillus niger as a fermentation starter is expected to increase
the protein content in cassava piles. The aim of this research is to find out the best
fermentation formula for increasing protein levels. This research was structured
in a non-factorial Complete Randomized Group Design (RAKL) with two
replications and 6 treatment combinations, namely A1L1, A1L2, A2L1, A2L2,
A3L1, and A3L2. A is the concentration level of Aspergillus niger (A1: 2%, A2:
4%, A3: 6%) based on the number of fermented cassava piles. L is the length of
time for fermentation (L1: 4 days, L2: 7 days). Fermentation data was tested to
see the increase in protein content. Data analysis was carried out using two-way
ANOVA statistical analysis by comparing fermentation data for each treatment.
The analysis was continued with the Duncan's difference test. The results of the
study showed that all data parameters were homogeneous, and the analysis of
variance test showed that there were very significant differences between
treatments at a significance level of 5%. The best response was obtained in A3L2
treatment with Aspergillus niger concentrations of up to 6% for 7 days, an average
of 21.94% was obtained.
Key words: Cassava pile, Aspergillus niger, animal feed.

Onggok singkong merupakan limbah padat dari hasil produksi pabrik singkong
yang memiliki kandungan karbohidrat yang tinggi sehingga berpotensi untuk
diolah menjadi pakan hewan ternak. Penambahan Aspergillus niger sebagai
starter fermentasi diharapkan mampu menaikan kadar protein pada onggok
singkong. Tujuan penelitian ini untuk mengetahui formula fermentasi terbaik
dalam meningkatkan kadar protein. Penelitian ini disusun dalam Rancangan Acak
Kelompok Lengkap (RAKL) non faktorial dengan dua kali ulangan dan 6
kombinasi perlakuan yaitu A1L1, A1L2, A2L1, A2L2, A3L1, dan A3L2. A
merupakan kadar konsentrasi Aspergillus niger (A1: 2%, A2: 4%, A3: 6%)
berdasarkan jumlah onggok singkong yang difermentasi. L merupakan lama
waktu fermentasi (L1: 4 hari, L2: 7 hari). Pengujian dilakukan untuk melihat
peningkatan kadar protein. Analisis data dengan analisis statistik Anova dua arah
(Two Way Annova) dengan membandingkan data hasil fermentasi pada setiap
perlakuan. Uji lanjut menggunakan uji beda Duncan. Hasil penelitian
menunjukkan bahwa semua parameter data adalah homogen, dan uji analisis
ragam menunjukkan adanya perbedaan sangat nyata antara perlakuan pada taraf
signifikansi 5%. Data terbaik didapatkan pada perlakuan A3L2 dengan
konsentrasi Aspergillus niger hingga 6% selama 7 hari diperoleh rata-rata 21,94%.
Kata kunci : onggok singkong, Aspergillus niger, pakan ternak.
%C UNIVERSITAS LAMPUNG
%D 2024
%I FAKULTAS PERTANIAN
%L eprints81851