KANDUNGAN PROTEIN KASAR DAN SERAT KASAR TEPUNG ISI RUMEN YANG DIFERMENTASI DENGAN RHIZOPUS OLIGOSPORUS

This study were conducted to find out the crude protein and crude fibre of rumen content meal which were fermented by Rhizopus oligosporus. For design study was Completely Randomized Design with four treatments and five replications. Four treatment groups were, P0 was 100 g rument content meal added 0% Rhizopus oligosporus, P1 was 100 g rument content meal added 1% Rhizopus oligosporus, P2 was 100 g rument content meal added 2% Rhizopus oligosporus, P3 was 100 g rument content meal added 3% Rhizopus oligosporus. Proximate analysis were done after rument content meal fermented for five days. The data were analyzed with Analysis of Variance follow by Duncan’s Multiple Range Test. The result showed that the effect of 1% Rhizopus oligosporus could increase crude protein of rumen content from 8.9678% (P0) became 10.0396% (P1) and rumen content meal of 0%, 1%, 2% and 3% Rhizopus oligosporus could not reduce crude fibre.