| Summary: | The aim of this study was to determine the addition of A. niger in
fermented bagasse on in vitro nutrient digestibility and to determine the
optimum level of A. niger in fermented bagasse. One hundred gram of
bagasse was added in different amount of A. niger: 0%, 5%, 10%, and
15% of bagasse dry matter to be fermented in aerobic condition in 4 days
with 5 replications each treatments. The physical qualities including
texture, odor, color, and pH of fermented bagasse sample were then
observed and the chemical compositions including dry matter (DM),
organic matter (OM), crude protein (CP), crude fiber (CF), ether extract
EE, and nitrogen free extract (NFE) were analysed, as well as in vitro
digestibility including dry matter digestibility (DMD) and organic matter
digestibility (OMD). Data were analyzed using one way design and if there
is any influence found then continued by using Duncan�s new multiple
range tests. Results showed that fermented bagasse caused acidic odor,
brown color, softer texture and pH decreases from 5.36 to 3.90 (P<0.05).
The addition of 0%, 5%, 10%, and 15% of A. niger had no significant effect
on DM, CP, and EE. The Addition of A. niger 0%, 5%, 10%, and 15%
decreased OM from 96.14% to 95.30% (P<0.05), and CF content from
49.21% to 44.42% (P<0.01), increased NFE 44.05% to 47.90% (P<0.05),
DMD from 24.89% to 27.95% (P<0.01), and OMD from 25.89% to 29.82%
(P<0.01). It can be concluded that 10% of A. niger addition had been able
to increase in vitro dry matter and organic matter digestibility.
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