PERUBAHAN KANDUNGAN PROTEIN KASAR DAN PROTEIN MURNI BATANG PISANG (Musa paradisiaca Val.) HASIL DARI FERMENTASI ANAEROB DENGAN SUPLEMENTASI NITROGEN DAN SULFUR

Abstract

The aim of this research was to study the effect of adding nitrogen and sulfur on anaerobic fermentation of banana stems on crude protein and pure protein content. The study used experimental methods with a completely randomized design with a 3 x 3 factorial pattern. The first factor was nitrogen addition with a dose of 0, 1, 2% and the second factor was the addition of sulfur with a dose of 0, 0.04, and 0.08% with 3 replications. The results showed that there was no interaction effect of the addition of nitrogen and sulfur on anaerobic fermentation of banana stems on crude protein and true protein content. The addition of nitrogen to the anaerobic fermentation of banana stems had a significant effect (P <0.05) to increase the crude protein content and true protein, while the addition of sulfur had no significant effect. The conclusion is that the highest value of crude protein and true protein occurs in the addition of nitrogen at a dose of 2% with values respectively 10.44% and 9.36%.