Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

DOI

10.2991/978-94-6463-116-6_21How to use a DOI?

Keywords

Banana peel; Nutrient content; Palmyra sugar liquid; Silage

Abstract

Kepok banana peel is one of the potential feedstuff because of its availability and eases to obtain. However, the fiber content in banana peels was high and resulted in a limitation of its usage. Fermentation can reduce the crude fiber, and the process requires soluble carbohydrates such as palmyra sugar liquid. Therefore, a study were necessary conducted to assess the nutritional changes of fermented kepok banana peels added with different levels of palmyra sugar liquid. A Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications was used in this study. The treatments were P0: kepok banana peel without palmyra sugar liquid, P2: Kepok banana peel using 2% palmyra sugar liquid, P4: fermented kepok banana peel with 4% palmyra sugar liquid, and P6: kepok banana peel fermented with 6% palmyra sugar liquid. The variables observed were dry matter, ash content, crude protein content, crude fat, and crude fiber. The results showed that level of palmyra sugar liquid had no significant effect (P > 0.05) on dry matter and crude fat content. However, it had a very significant effect (P < 0.01) on the ash, crude protein, and crude fiber content. Level of 6% palmyra sugar liquid was able to produce kepok banana peel silage which is high in crude protein, crude fat, but has lowest crude fiber content. It can be concluded that the usage of palmyra sugar liquid was able to improve the quality of banana peel silage and the addition 6% of palmyra sugar liquid has high value of protein, crude fat, and the lowest value of crude fiber.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Theresia Nur Indah Koni
AU  - Yohanes Turu Marambandima
AU  - Tri Anggarini Yuniwati Foenay
PY  - 2023
DA  - 2023/03/08
TI  - Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition
BT  - Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
PB  - Atlantis Press
SP  - 163
EP  - 168
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-116-6_21
DO  - 10.2991/978-94-6463-116-6_21
ID  - Koni2023
ER  -