Perubahan Komposisi Kimia Daun Ubi Kayu yang Difermentasi oleh Em4

Abstract

The present study was conducted to evaluate a change in chemical composition of cassava leaves fermented by commercial effective microorganism (EM4 ). The Factorial Complete Randomized Design with six treatment groups was used. The treatments were three levels of EM4 [0 ml (A1 ), 2 ml (A2 ) or 4 ml EM4 (A3 ) per 100 gram media] as factor 1, and two type of media [0% (B1) or 10% rice bran (B2)] as factor 2 were evaluated. Addition of EM4 and rice bran did not affect the moisture of fermented cassava leaves. Rice bran addition significantly increased protein content (p<0.01), whereas EM4 significantly reduced protein content (P<0.01) in B2 . Crude fiber of cassava leaves was significantly affected by rice bran addition (P<0.01), EM4 (P<0.01), and its interaction (P<0.01). EM4 (P<0.01) and rice bran addition (P<0.01) significantly increased crude fat of cassava leaves. EM4 (P<0.05) and rice bran addition (P<0.01) significantly increased ash content of cassava leaves. HCN content of cassava leaves was significantly affected by EM4 (P<0.01) and rice bran inclusion (P<0.01). In conclusion, the chemical composition of cassava leaves was changed by fermentation (using EM4 ) and by rice bran inclusion. Key