Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times

Abstract. Pazla R, Jamarun N, Zain M, Yanti G, Chandra RH. 2021. Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times. Biodiversitas 22: 3936-3942. This research aimed to evaluate the nutritional quality fermented times on content, digestibility, phytase enzyme activity, characteristics rumen fluid. The used an experimental method a factorial completely randomized design content activity after (stage 1). A block was in vitro digestibility fluid 2). For design, factor is type microbe (L. A. ficuum), then B time (3,5,7 days). Parameters observed were dry matter (DM), organic (OM), crude protein (CP), fiber (CF), activity. Randomized Block Design, treatments = + 5 days incubation, 7 C L. 3 D incubation. measured matter(DMD), (OMD), (CPD), (CFD), pH, VFA production, NH3 results showed that there interaction between time. treatment had significantly effect (P<0.05) OM, CP, CF but no DM treatment. In not (P>0.05) DMD, OMD, CPD significant CFD. also NH3. From this study, it can be concluded period could improve tithonia. It seen from CP (31.02%), (16.52%), (37.36 U/ml), DMD (66.86%), OMD (67.36%), CFD (81.01%), (70.37%), production 135 mM concentration 14.31 mg/100 ml, pH value 6.72 which suitable for microbial growth.