KUALITAS BAGASE TEBU (SACCHARUM OFFICINARUM L) MELALUI BIOPROSESSING MENGGUNAKAN PROBIOTIK

The aims of the study was to determine nutritional quality fermented sugarcane bagasse using probiotics. were design with completely randomized (CRD) 4 treatments and replications. used were: A0 = 0% A1 2.5%, A2 5% A3 7.5% fermentation time 30 days. data obtained analyzed for variance (Anova). Parameters observed dry matter, ash, crude protein, fiber lipid. Based on results this study, had a significant effect (P<0.05) no (P>0.05)crude lipid bagasse. best treatment at then followed by A2, A0. matter content 92.82%, ash 1.33%, protein 3.89%, 0.52% 31.99%.