Interaksi Faktor Dosis Ragi dan Lama Fermentasi terhadap Kualitas Silase dari Ampas Teh (Camellia sinensis)

Abstract

Limbah ampas teh tidak dapat digunakan langsung menjadi pakan ternak karena kandungan tanin dan serat kasar yang tinggi. Perlu teknologi pengolahan yang tepat baik secara kimia, fisika, maupun biologi dalam mengatasi permasalahan ini. Penelitian ini bertujuan untuk menguji pengaruh waktu fermentasi dan dosis inokulum ragi terhadap kualitas silase dan besar penurunan kandungan tanin dan serat kasar, serta peningkatan kandungan protein dalam produk silase dari ampas teh. Penelitian ini menggunakan metode gabungan yang meliputi detanisasi dengan perendaman ampas teh dalam suspensi abu gosok, pengeringan, dan fermentasi.Ensilasi perlakuan dosis inokulum ragi (b/b) 0%, 2%, 4%, 6% dari berat ampas teh dengan perlakuan waktu fermentasi 0, 14, dan 21 hari untuk tiga ulangan setiap kombinasi perlakuan. Parameter yang diamati meliputi susut bobot, kadar air, kepadatan bakteri asam laktat (BAL), pH, kadar asam laktat, kandungan protein kasar, kandungan serat kasar, dan penurunan kadar tanin. Hasil penelitian ini menunjukkan adanya efek interaksi antara dosis inokulum ragi dan waktu fermentasi terhadap peningkatan kepadatan BAL yang berperan dalam peningkatan kadar asam laktat dan penurunan pH. Semakin lama waktu fermentasi dan semakin tinggi dosis inokulum ragi yang ditambahkan semakin menurunkan kadar tanin. Silase ampas teh menunjukkan serat kasar terendah pada dosis inokulum ragi 2% dengan waktu fermentasi 21 hari dan kandungan protein kasar tertinggi pada dosis inokulum ragi 4% dengan waktu fermentasi 21 hari

Tea dreg is a problem for the environment so it needs solutions, one of which is used as animal feed. Tea dregs waste cannot be used directly as animal feed because contains high tannin and crude fiber content. Precise processing technology both chemically, physically and biologically needs to overcome this problem This study aims to examine the effect of fermentation time and yeast inoculum dosage on silage quality, reduaced in tannin and crude fiber content, and increased in protein content in silage products. The combined method includes detanization by soaked the tea dregs in a suspension of ash, drying, and fermentation. Ensiled treatment yeast inoculum doses (w/w) of 0%, 2%, 4%, 6% of the weight of tea dregs were with fermentation times of 0, 14, and 21 days, replicated three times for each treatment combination. The fermentation process is monitored by the parameters of weight loss, water content, density of lactic acid bacteria (LAB), pH, lactic acid content, crude protein content, crude fiber content, and reduction in tannin content. The results showed that there was an interaction effect between yeast inoculum dose and fermentation time on increased LAB density which had an effect on increased lactic acid levels and decreased pH. The longer the fermentation time and the higher dose of yeast inoculum added, the more tannin content decreases. Tea dregs silage showed the lowest crude fiber at a yeast inoculum dose of 2% with a fermentation time of 21 days and the highest crude protein content at a yeast inoculum dose of 4% with a fermentation time of 21 days