Quality of Agricultural by Products Fermented by Trichoderma harzianum ( Kualitas limbah produk pertanian yang difermentasi dengan trichoderma harzianum )

ABSTRAK Telah dilakukan penelitian untuk mengetahui pengaruh fermentasi menggunakan Trichoderma harzianum terhadap kualitas limbah pertanian sehingga dapat digunakan sebagai bahan pakan non konvensional pada ternak unggas. Sekam padi, kulit pisang dan kulit nanas digunakan dalam penelitian ini dan difermentasi dengan T. harzianum selama 7 hari. Penelitian dirancang menggunakan Rancangan Acak Lengkap pola faktorial dengan 2 faktor yaitu 3 jenis limbah pertanian (sekam padi, kulit pisang dan kulit nanas) dan 4 level T. harzianum ( 0, 4, 8 dan 12%). Setiap unit perlakuan diulang 4 kali. Parameter yang diamati yaitu kandungan bahan kering, protein kasar dan serat kasar. Data yang dihimpun dianalisis menggunakan analisis ragam (ANOVA) dan Uji Jarak Berganda Duncan. Hasil penelitian memperlihatkan bahwa terdapat perbedaan yang nyata (P<0.05) kualitas kulit nanas, kulit pisang dan sekam padi setelah difermentasi menggunakan T. harzianum. Kandungan protein kasar kulit nanas dan sekam padi lebih tinggi dibandingkan kulit pisang sedangkan kandungan serat kasarnya lebih rendah. Semakin meningkat level penggunaan T. harzianum pada fermentasi kulit nanas dan sekam padi maka semakin meningkat kandungan protein kasar dan semakin menurun kandungan serat kasarnya. Berbeda dengan kulit pisang, yang kualitasnya tidak nyata dipengaruhi oleh meningkatnya level T. harzianum. Disimpulkan bahwa T. harzianum dapat digunakan untuk memfermentasi limbah pertanian yang kaya kandungan serat untuk meningkatkan kandungan protein dan menurunkan serat kasarnya. Kulit nanas dan sekam padi memiliki kualitas lebih tinggi setelah difermentasi menggunakan 12 % T. harzianum. Kulit pisang tidak disarankan untuk difermentasi menggunakan T. harzianum. Laboratory of Poultry and Non Ruminant Nutrition, Department of Animal Nutrition and Feed Science, Faculty of Animal Science, University of Jambi.


Quality of Agricultural by Products Fermented by Trichoderma harzianum
(Kualitas limbah produk pertanian yang difermentasi dengan trichoderma harzianum) Nurhayati 1 and Nelwida Utilization of agricultural by products and waste as poultry feedstuff is uncommon even though their productions increase similar to the increasing of agricultural production and their by products such as rice husk, banana peel and pineapple peel.This is due to the low quality of by products that are low crude protein but high crude fiber content.Rice, pineapple, and banana production increase by 6.33%, 153.36 % and 62.64% from 1995 to 2012 respectively.It means their production increase by 0.31 %, 9.02% and 3.68% per year respectively (Statistics Indonesia, 2014 a,b  Rice husk is by product of rice milling.Approximately 16.3 -28% of rice production is ).
Corresponding author : nur2612@yahoo.comrice husk (Nugraha and Setiawati, 2006) depend on the variety and degree of milling (Grist, 1972).Rice husk production in 2012 was around 100 -175 thousand tones.It is a good opportunity to use as animal feed.However, rice husk contains high cellulose and other fiber components (34 -44 % of cellulose, 23-30 % of lignin, 13 -39% of ash and 8 -15% of moisture) (Sarkawi, 2003) that become constraint for poultry feed.Therefore, it needs pretreatments before feeding to the poultry such as biotechnology fermentation.
Pineapple peel is produced from pineapple fruit processing.Nurhayati (2013) reported that approximately 27 % of pineapple fruit is pineapple peel.In 2012, pineapple peel production reached 481 thousand tones.This is a potential animal feedstuff source.However, there is a constraint to use it as poultry feedstuff due to it contains 19.8 % of cellulose and 11.7 % of hemicelluloses (Bardiya et al., 1996).Similar to rice husk, pineapple peel also need pretreatment before offering to the poultry.
Banana peel is a banana industrial by product and represent about 30-40 % of banana fruit weight (Wachirasiri et al., 2009).In 2012, banana peel production in Indonesia reached around 1.8-2.5 million tones.However, Emaga et al., (2011) reported that banana peel contained 20-30 % of fiber measured as NDF.Similar to rice husk and pineapple peel, banana peel is also need pretreatment before use them as poultry feedstuff to reduce their crude fiber content and increase the quality.
Low quality of agricultural by products problems might be recovered by doing fermentation with Trichoderma.Trichoderma including Trichoderma harzianum are fungi grow widely in agriculture land with optimal temperature around 35-42 °C.These fungi produced cellulose enzymes (Enari,1983) that are important enzymes on cellulose and crude fiber degradation (Onilude, 1996).Therefore these fungi play important role on decreasing crude fiber content and increasing crude protein content in the feedstuff (Salma and Gunarto, 1996;Fati, 1997;Tami et al., 1997).However, the report on the effect of Trichoderma harzianum on the quality of agricultural products such as rice husk, pineapple peel, and banana peel are still lack.Based on these circumstances, this study was conducted to determine the effect of Trichoderma harzianum on quality of agricultural by products thus can be used as unconventional feedstuffs for poultry.

MATERIALS AND METHODS
This study used rice husk, pineapple peel and banana peels as media and Trichoderma harzianum as inoculants that was bought in Indonesian Agency for Agricultural and Research and Development, Jambi.Some chemicals and equipments for fermentation and proximate analysis were also used.Research was designed into Completely Randomized Design in factorial with 2 factors; 3 kind of agricultural by products namely and 4 levels of T. harzianum those were 0, 4, 8 and 12% of total substrat in dry matter basis as shown on Table 1.Each treatment was replicated 4 times.
Fermentation of agricultural products followed the procedure by Purwadaria et al., (1995).Agricultural by products were sorted from unwanted materials, cleaned and sun dried for 2 days.Thereafter they were measured moisture content then were milled before sterilized by steamed for 30 minutes, cooled to temperature approximately 35-40 °C as an optimum temperature for growing T.harzianum.The next step was fermentation using different level of T. harzianum according to the treatment and it was incubated for 7 days where the first 5 days was aerobic condition to grow the fungi and the past 2 days was anaerobic condition to produce the cellulolityc enzymes.After 7 days fermentation, the fermented products were harvested and analyzed the nutrient content.
Measured parameters were dry matter, crude protein, and crude fiber content.Data were analyzed by analysis of variance and significantly affect were analyzed by Duncan's Multiple Range Test (Steel dan Torrie, 1989).

RESULTS AND DISCUSSION
Effect of level of Trichoderma harzianum in fermentation of agricultural by products on their quality was shown on Table 2.It shown that level T. harzianum has significant affect (P<0.05) on dry matter, crude protein and crude fiber content of rice husk and pineapple peel but it was not significant effect (P>0.05) on banana peel.
Table 2 showed that there were significantly different (P<0.05)dry matter content of rice husk, pineapple peel and banana peel after fermented by different level of T. harzianum.Duncan's Multiple Range Test showed that dry matter content significantly (P<0.05)decreased when level of T. harzianum increased.Dry mater content on fermented rice husk and pineapple peel by 4, 8 and 12 % of T. harzianum significantly lower than that of 0%, however, there was similar among the fermented groups by T. harzianum.It was slightly different to banana peel.Dry matter content of fermented banana peel by 12 % of T. harzianum significantly lower (P<0.05)than that of 0, 4 and 8 %.Decreasing dry matter content was caused by increasing moisture content of fermented product.During the fermentation process, it might produce not only glucose but also water and carbondioxide.Gerlach et al., (2012) stated that dry matter content of maize silage high significant lose after fermentation.Crude protein content of fermented rice husk and pineapple peel significantly (P<0.05)affected by level of T. harzianum.Increasing level of T. harzianum significantly increased crude protein content.It was quite different to fermented banana peel that was not affected by level of T. harzianum.This is due to the different nutrient content of materials.Fungi itself consists protein and needs nutrient to grow and produce enzymes.Increased level of T. harzianum in fermentation increased enzymes activities to produce protein.Gallo et al., (2006) reported that different amounts of nutrient content in ensilaged matter influence markedly the course of fermentation process and its quality as well.Materials with higher protein content produced higher soluble protein.Ezekiel et al., (2010) reported that enrichment cassava peel or enzyme pre-treatment produced higher soluble protein after fermentation.Ginting and Krisnan (2006) reported that the quality of palm kernel meal increased after fermentation using T. harzianum by reducing its crude fiber content and increasing the true protein concentration.The optimal fermentation time was 6 -9 days.Setiyatwan (2007) found that fermented duckweed by T. harzianum increased its crude protein content from 18.19% to 19.07% and decreased crude fiber content from 15.1% became 3.6%.
Analysis of variance showed that crude fibre content of rice husk and pineapple peel significantly (P<0.05)affected by level of T. harzianum using in fermentation, however, it did not affect (P>0.05)crude fibre content of fermented banana peel.Different effect of T. harzianum on fermentation products due to the different quality of substrate.Major sources of agricultural waste contains large amount of lignocellulose and low protein.Banana peel consisted lower crude fibre than that of rice husk and pineapple peel.Higher level of T. harzianum could degrade more crude fibre content due to this fungi produced cellulolytic enzymes to degrade fibre and its components.Shurtleff dan Aoyogi (1977) stated that crude fibre content in fermentation product was affected by mycellium growth and dry matter loss during fermentation process.Fungi needs to degrade crude fibre in order to meet their energy requirement (Alexander, 1977).This resulted on decreasing of crude fibre content.
Table 2 shows that T. harzianum is more effective to increase crude protein content and decrease crude fibre in substrat contained high fibre such as pineapple peel than that of low fibre such as banana peel.It is in agreement with Rubeena et al., (2013) who stated that T. harzianum was potential to hydrolize biomass due to its elevated cellulose production and cellulolytic activity.Delgado-Jarana et al., (2002) stated that T. harzianum has protease activity and was not responsible on glucanase degradation.Ginting and Krisnan (2006) reported that T. harzianum was effective to decrese crude fibre and increase crude protein content of palm kernel meal which is 73% cell wall and 75% of cell wall was non-strach polysaccarides.The optimal fermentation time was achieved at 6-9 days.

CONCLUSIONS
The Result concluded that Trichoderma harzianum might be used to ferment agricultural by products those rich in fiber content to increase their quality by increasing crude protein content and reducing crude fiber content.Rice husk and pineapple peel had higher quality after fermenting with 12% of Trichoderma harzianum.Banana peel was not suggested to ferment with Trichoderma harzianum.

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Laboratory of Poultry and Non Ruminant Nutrition, Department of Animal Nutrition and Feed Science, Faculty of Animal Science, University of Jambi.

Table 2 .
Nutrient Composition of Fermented Agricultural by Products with Trichoderma harzianum