The Nutritional Value of Fermented Banana Peels using Different Levels of Palm Sap

Banana peels are banana processing wastes that can be used as poultry feedstuff, but bacause of its high crude fiber content, so to reduce the content it need such fermentation. Fermentation process requires soluble carbohydrates palm sap. This research aimed evaluate effect different levels sap an additive on nutrient composition peels. An experimental method was in this with a completely randomized design consisted five treatments and four replications. The were peel 0%, 12,5%, 15%, 17,5% 20% addition parameters measured dry matter, protein, fiber, fat, ash content. Data analyzed by analysis variance followed Duncan's Multiple Range Test. results showed increasing reduced increased protein did not affect use produced highest lowest