Pengaruh Perbedaan Lama Waktu Fermentasi Menggunakan Mikroorganisme Lokal (MOL) Terhadap Kandungan Nutrisi Mahkota Nanas (Ananas Comosus L. Merr)

Abstract

The pineapple crown is a by-product of abundant pineapple processing and is underutilized due to its low nutritional content. One effort to improve the nutritional quality of pineapple crowns is through fermentation processes using local microorganisms (MOL) derived from the pineapple crown itself. The research was conducted from September to November 2023 at the Feed Science and Technology Laboratory and the Research and Technology Laboratory, Faculty of Agriculture, Universitas Sumatera Utara. This research was conducted experimentally using a completely randomized design (CRD) non-factorial with 4 treatments: P0 (unfermented pineapple crown), P1 (pineapple crown fermented for 4 days), P2 (pineapple crown fermented for 8 days), P3 (pineapple crown fermented for 12 days), with 5 replications. The parameters of this research consisted of the nutritional content of pineapple crowns in terms of dry matter, crude protein, crude fat, crude fiber, and ash. The research results indicate that fermented pineapple crowns with MOL can improve the nutritional quality of pineapple crowns. The best results were obtained with treatment P3 (fermentation of pineapple crowns for 12 days), which yielded crude protein levels of up to 26.12%, crude fat 12.80%, and decreased crude fiber content to 21.97%, dry matter content of 15.25%, and ash content of 6.24.