PENGARUH PEMANFAATAN ASPERGILLUS NIGER PADA FERMENTASI TONGKOL JAGUNG TERHADAP KANDUNGAN PROTEIN DAN KANDUNGAN SERAT KASAR

Abstract

Penelitian ini bertujuan “untuk mengevaluasi pengaruh penambahan berbagai konsentrasi inokulum Aspergillus niger pada fermentasi tongkol jagung terhadap kandungan protein kasar dan serat kasar.” Penelitian ini dilangsungkan di Teaching Farm dan Laboratorium Terpadu Fakultas Peternakan Universitas Islam Malang pada Juni 2026. Rancangan penelitian menggunakan 4 perlakuan fermentasi dengan konsentrasi Aspergillus niger berbeda: P0 = kontrol, P1, P2, dan P3 = 8 ml inokulum dengan penambahan urea 10 g dan molases 25 ml. Temuan analisis ragam menjabarkan bahwa penambahan  Aspergillus niger  berpengaruh sangat nyata (P<0,01) terhadap protein kasar dan serat kasar. Kadar protein kasar tertinggi diperoleh pada perlakuan P3 sebesar 28,01 ± 2,4%, meningkat dibanding P0 sebesar 14,88 ± 9,1%. Kadar serat kasar terendah diperoleh pada perlakuan P2 sebesar 24,29 ± 2,59%, sedangkan P3 sebesar 41,07 ± 5,66%. Peningkatan protein disebabkan oleh pertumbuhan miselium A. niger yang kaya protein, sedangkan penurunan serat terjadi akibat aktivitas enzim selulase dan hemiselulase. Kesimpulan, konsentrasi 8 ml inokulum A. niger optimal untuk meningkatkan protein kasar tongkol jagung menjadi 28,01%, namun untuk menurunkan serat kasar perlakuan P2 lebih efektif. Fermentasi A. niger berpotensi meningkatkan nilai gizi tongkol jagung sebagai pakan alternatif ruminansia.

Kata Kunci: Aspergillus niger, fermentasi, tongkol jagung, protein kasar, serat kasar

EFFECT OF ASPERGILLUS NIGER UTILIZATION ON MAIZE COB FERMENTATION ON PROTEIN AND CRUDE FIBER CONTENT

Abstract

This study aimed “to evaluate the effect of adding various concentrations of Aspergillus niger inoculum on corn cob fermentation on crude protein and crude fiber content.” The research was conducted at the Teaching Farm and Integrated Laboratory of the Faculty of Animal Husbandry, Universitas Islam Malang in June 2026. The study used 4 fermentation treatments with different A. niger concentrations: P0 = control, P1, P2, and P3 = 8 ml inoculum with the addition of 10 g urea and 25 ml molasses. Analysis of variance showed that the addition of A. niger had a very significant effect (P<0.01) on crude protein and crude fiber. The highest crude protein content was obtained in treatment P3 at 28.01 ± 2.4%, an increase compared to P0 at 14.88 ± 9.1%. The lowest crude fiber content was obtained in treatment P2 at 24.29 ± 2.59%, while P3 was 41.07 ± 5.66%. The increase in protein was due to the growth of A. niger mycelium which is rich in protein, while the decrease in fiber was due to the activity of cellulase and hemicellulase enzymes. In conclusion, a concentration of 8 ml A. niger inoculum was optimal for increasing the crude protein of corn cobs to 28.01%, but for reducing crude fiber, treatment P2 was more effective. Fermentation with A. niger has the potential to improve the nutritional value of corn cobs as an alternative feed for ruminants.

Keywords: Aspergillus niger, fermentation, corn cob, crude protein, crude fiber.