Pengaruh Lama Fermentasi Menggunakan Aspergillus Niger dan Urea Terhadap Kadar Nutrisi Ampas Sagu (Metroxylon sp)

This research was carried out aiming to improve the nutritional quality of dregs sago (Metroxylon sp) through a fermentation process by utilizing fungus Aspergillus niger. The treatment applied storage time fermented which consisted 4 treatments and 3 replications thats is, P0 (without storage), P1 (7 days P2 (14 storage) P3 (21 storage). researched variables percentage crude fiber, protein ekstract ether. Laboratory analysis data for each obtained were tabulated in table analyzed using variance (ANOVA) with F test at 5% level continued Duncan's if parameters found be significantly different between (Steel Torrie, 1990). results showed that there significant difference (P<0.05) fiber ether, while content did not show (P>0.05). 0 days, 7 14 21 affected ether but affect sago.