Title


Indonesian Journal of Environmental
Management and Sustainability
e-ISSN:2598-6279 p-ISSN:2598-6260

Research Paper

The Change of Nutrients Rations Quality of Feed Fermented with Different Moisture
Content
Miksusanti1, Sofia Sandi2*, Fitra Yosi2, Eli Sahara2, Nasir Rofiq3

1Department of Chemistry, Faculty of Mathematics and Natural Science
2Department of Animal Science, Faculty of Agriculture, University of Sriwijaya
3Agency for The Assessment and Application of Technology (BPPT) Centre for Agriculture Production Technology
*Corresponding author e-mail: sofiasandi-nasir@yahoo.com

Abstract
The change of nutrients on rations made from local raw materials was evaluated after being fermented in various moisture con-
tents. The experiment used completely randomized design comprise of 5 treatments and 3 repetitions. The treatments were P0
(fermentation without moisture), P1, P2, P3 and P4 (fermentation in 40%, 50%, 60% and 70% moisture content). Variables ob-
served were total microbe, total acid, acidity (pH) and the change of dried matter content, organic matter, crude protein, crude lipid,
crude fiber and Nitrogen-free extract. The result showed that there are statistically significance differences (P<0.05) between local
raw materials rations fermented in different moisture contents towards variables observed. Local raw materials rations fermented
in 50% moisture content exhibited good nutrients quality indicated by increased in dried matter content, organic matter, crude
protein, Nitrogen-free extract, total microbe and total acid while crude lipid, crude fiber and acidity (pH) showed a decreased.
Keywords
fermentation, nutrient change, moisture content, local raw material rations

Received: 20 May 2019, Accepted: 14 June 2019
https://doi.org/10.26554/ijems.2019.3.2.47-53

1. INTRODUCTION

Rations is an important factor in supporting duck broiler farms.
The cost for rations approximately 70% of total production
budget in an intensive animal husbandry. Rations cost can be
reduced by optimizing local raw materials obtained from agri-
cultural and industrial wastes. Naturally, wastes from agricul-
ture and industry has not been optimally utilized nevertheless
one can get it easily. The drawback issues of wastes utiliza-
tion as rations are highly crude �ber content, low digestible
nutrients and the presence of anti-nutrients substance. Various
waste processing can be carried out prior used as ration such as
fermentation.

Fermentation is a process of storing substrates in anaero-
bic or aerobic conditions with embedded microbes in it. Fer-
mentation process would reduce crude �ber content, increase
digestible value and diminish anti-nutrients substance of lo-
cal raw materials hence can be used as rations (Pamungkas,
2011) . Inoculant widely used with the ability to hydrolyze
starch in fermentation chamber is Saccharomyces cerevisiae
contain in yeast. Saccharomyces cerevisiae is anaerobic facul-
tative, which can live in both aerobic and anaerobic systems
and able to break up glucose to obtain energy. Fermentation
using Saccharomyces cerevisiae reach optimum result after 7

days. Rations digestibility increased with yeast addition 0.3%
into fermentation substrate with moisture content 50% (Bidura
et al., 2012; Martindah and Bahri, 2016) .

Moisture content contribute signi�cantly on growth of mi-
crobe in fermentation process. Metabolic reaction of microbial
cell is assisted by water to transport nutrients into the cell as
well as metabolic product transported out of cell. Each microbe
has its own optimum moisture content to grow and regenerate.
Low moisture content in the growth media hamper microorgan-
ism activity which in turn decrease the chance to degrade �ber
and crude lipid components in the substrate. High moisture
content on the other hand tend to decrease medium poros-
ity causing di�culty in aeration process and mass transfer on
microorganism metabolism (Vu et al., 2010) .

2. EXPERIMENTAL SECTION

2.1 Materials preparation and formulating rations
Preparation of eggshell powder was initiated by washing dirt
and removing membranes embedded. The eggshell was then
soaked in hot water (100 °C) for 15-30 minutes, dried and
grinded to obtain �ne particles. Preparation of powder from
leaf of lamtoro, kale and cassava were conducted by cutting the
leaf from its stalk. The leaf was dried, grinded and sieved to

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Miksusanti et. al. Indonesian Journal of Environmental Management and Sustainability, 3 (2019) 47-53

collect powder in �ne texture. Similar procedure was carried
out on other rough raw materials such as corn, coconut pulp,
water hyacinth, palm kernel cake and golden snail.

Raw materials prepared in �ne powder from the previous
step were weighed in certain amount. The powders were mixed
initially from smallest composition i.e. premix by eggshell pow-
der and then water hyacinth powder followed by palm kernel
cake powder, kale leaf powder, cassava leaf powder, coconut
pulp powder, lamtoro leaf powder, golden snail powder and
�nally, corn powder. The portion of each powder was displayed
on Table 1 while rations nutrients content was appeared on
Table 2.

Table 1. Local raw material composition in rations formulation

Raw materials Composition (%)

Fine corn 57
Coconut pulp powder 5
Palm kernel cake powder 4
Golden snail powder 17
Kale leaf powder 4
Water hyacinth powder 3
Cassava leaf powder 4
Lamtoro leaf powder 5
Eggshell powder 0.5
Premix 0.5
Total 100

Table 2. Nutrient composition of rations

Nutrients Composition

Metabolic energy (EM) Kcal/kg 2921.39
Crude protein (%) 17.11
Crude �ber (%) 9.43
Crude lipid (%) 7.82
P available (%) 0.3
Ca (%) 0.73
Methionine (%) 0.21
Lysin (%) 0.53

Remark: Analysis result from laboratory of nutrition and
animal feed University of Sriwijya 2016

2.2 Moisture content determination and the process of fer-
mentation

Moisture content was determined by analyzing the rations dried
matter value prior fermentation, so moisture can be calculated
accordingly. Porcelain crucible was pre-heated to 105 °C oven
for 1 hour and then placed in desiccator for 30 minutes. Porce-
lain crucible was weighted and mark as A. 5 grams samples
(B) placed into the crucible and heated to 105 °C for 24 hours
and then cooled in desiccator for 30 minutes. The �nal weight
of porcelain crucible with sample were measured and mark

as C. Moisture content was calculated according to following
formula (AOAC, 1995) :

Moisturecontent(%)=
B−(C − A)

B
x100%

Driedmatter(%)= 100%−Moisturecontent(%)

Water to be added was calculated according to formula (Rostini
et al., 2009) :

Rations moisture content (g) =
BKrations(%)

BKrationsprepared(%) x rations in total (g)

Water to be added (mL) = rations moisture content (mL) –
rations in total (mL)

Fermentation process was conducted according to previous
report (Bidura et al., 2012) with modi�cation i.e. rations was
added by warm water (50–60 °C) based on previous researcher
(Rostini et al., 2009) , formula. Rations and water were stirred,
and air cooled for 5 minutes. Yeast was added in form of �ne
particles 0.3% by weight of rations and then homogenized. The
tray containing fermented rations with various moisture con-
tent was weighted and covered with aluminum foil and stored
for 7 days (Kusumaningrum et al., 2012) . After fermentation
completed, the cover was removed, and the sample was dried in
oven 45 °C for 6 hours. Rations was then subjected to analysis
of crude protein, crude lipid and crude �ber.

2.3 Research method and data analysis
Research was planned by using completely randomized design
with 5 treatments and 3 repetitions. The rations used in this
research was marked as:

• P0 = Rations fermented without water addition (control)
• P1 = Rations fermented with moisture content 40%
• P2 = Rations fermented with moisture content 50%
• P3 = Rations fermented with moisture content 60%
• P4 = Rations fermented with moisture content 70%

Data was analyzed by using analysis of variance and if the
treatment showed statistically signi�cance di�erence, data was
further analysis with Duncan’s multiple range test.

2.4 Variable observed
The observed variable was dried matter, organic matter, crude
protein, crude lipid, crude �ber, Nitrogen-free extract, microbe
total, total acid and acidity (pH) (AOAC, 1995) . Nutritional
value was calculated according to following formula (Nelson
and Suparjo, 2011) : Nutrition value change (%) =(AxBKoxCo)−(BxBKtxCt)

(AxBKoxCo) x100%
Note:
A = rations weight before fermentation (g)
B = rations weight after fermentation (g)

BK0 = dried matter before fermentation (%)
BKt = dried matter after fermentation (%)
C0 = nutrition value before fermentation (%)
Ct nutrition value before fermentation (%)

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Miksusanti et. al. Indonesian Journal of Environmental Management and Sustainability, 3 (2019) 47-53

3. RESULTS AND DISCUSSION

Average value of microbe total, total acid and pH analyzed from
samples are display in Table 3. Rations samples were treated
and fermented with di�erent moisture content as described on
procedure above.

Analysis of variance showed that rations fermented in dif-
ferent moisture content has signi�cance di�erence (P<0,05)
towards microbe total. Furthermore, analysis result exhibited
that rations with 50% moisture content has higher microbe
total compare to P0 and P1 but showed no statistically signi�-
cance di�erence towards P3 and P4. 50% water in fermentation
process presume to provide optimum condition for microbe
growth. High level of moisture content moreover, hampered
aeration and mass transfer on metabolism activity of corre-
sponding microorganism, while low level of moisture content
will make microorganism di�cult to grow on the media (Vu
et al., 2010) .

Physical quality of rations fermented in 40% moisture con-
tent indicate slightly sour smell, light brown and dry texture.
The rations fermented in 50% moisture content showed sim-
ilar appearance both on smell and color but has wet texture.
60-70% moisture content fermentation resulted rations with
strong sour smell, pale color and highly wet texture. The last
two results indicate a decrease in nutrient quality along with
growth of harmful microbe. Julendra et al. (2012) reported
harmful microbe could cause damage on rations quality which
can be seen from its color, smell change and decay process
due to chemical composition modi�cation. Furthermore, good
quality rations physically can be assessed from sour smell, light
brown color and wet texture (Saad et al., 2016) .

The result indicated that microbe was grew in lag phase up
until 40% moisture content. The number of microbe growth
was not increased at this phase. Lag phase de�nes as slow
growth of microbe due to adaptation and adjusting themselves
to the environment. At 50-70% moisture content, the microbial
growth is in stationary phase i.e. growing rate equals to mor-
tality rate hence at this phase, the microbe growth is constant
(Mathivanan et al., 2006) .

Rations prepared from local raw materials with various
moisture content according to analysis of variance is showed
statistically signi�cance di�erence towards total acid (P<0.05).
Further test indicated that 50% moisture content treatment
has distinctly higher total acid compare to P0 and P1 but not
signi�cantly di�erent with P3 and P4. The increase of total
acid was assumed due to high moisture content of the substrate
which prompt the microbial growth and produced organic
acids. Microbes used simple sugars in fermentation process to
produce organics acids (Anggraeni and Yuwono, 2014) .

Total acid titrated is total acids both dissociated and undisso-
ciated henceforth total acids bonds to NaOH can be identi�ed.
Our work obtained total acid at 1.47-2.70% higher than re-
ported previously [4] whom obtained total acid of cacao beans
pulp fermented with yeast at 0.23-0.62%. During fermentation
process, organics acid is formed including lactic acid, acetic

acid and butyric acid. These acids were produced due to Aceto-
bacter activity in the yeast which has oxidative character (Feng
et al., 2007) .

Fermentation with 50% moisture content smelled sour which
indicate high lactic acids was produced. 60-70% moisture con-
tent further, smelled very sour which indicate acetic acids and
butyric acids were produced. Sour smell indicates the lactic
acids formation while smelled very sour indicates the formation
of acetic acids and butyric acids. Analysis of variance conclude,
rations made from local raw materials fermented with various
moisture contents showed signi�cance di�erence towards pH
(P<0.05). Further statistical analysis reveals fermentation with
50% moisture content (P2) signi�cantly higher than P0 and
P1 but not signi�cantly di�erent with P3 and P4. The ratio-
nale behind this fact is moisture can increase fermentation rate
henceforth the higher moisture content, the more acids (low
pH) rations obtained. The pH of fermentation is proportional
to the total acid, which makes lower pH indicate total acids pro-
duced is higher. The decrease of pH started at 50% moisture
content as the increase of total acids produced. Phenomenon
as the decrease in pH is accompanied with the increase in total
acid on sago fermentation. pH was decreased due to fermenta-
tion aerobically produced oxygen which formed organic acids
compound and a�ected pH value (Chaing et al., 2010) .

Acidity scale (pH) is one of important factor in fermenta-
tion process (Azizah et al., 2012) . In this research we found
out the average of rations pH fermented in di�erent moisture
content is 4.42-6.20. pH started to decrease at 50% mois-
ture content through 70% i.e. 4.48-4.42. pH measured in
cempedak skin fermentation to obtained bioethanol by using
Saccharomyces cerevisiae is 4-5.

Nutritional changes of rations were analyzed before and
after fermentation in di�erent moisture content is displays in
table 4.

Analysis of variance result concluded that rations fermented
in di�erent moisture content statistically signi�cance di�er-
ence (P<0.05) towards crude protein content. Moisture a�ects
the increase and decrease of crude protein content resulted
from microbial activity. Further test exposes rations P2 (50%)
higher signi�cantly (P<0.05) on its crude protein compare
to others. P1 also showed signi�cance di�erence (P<0.05)
compare to other treatment while P0 reveals signi�cance dif-
ference compare to other (P<0.05). P3 has no signi�cance
di�erence (P>0.05) compare to P4 in the decrease of crude
protein content.

The highest change of crude protein content was discovered
on P2 i.e. 5.65% of initial value (17.11% into 17.60%). The
condition of P2 henceforth indicate the optimum condition
among other treatments for Saccharomyces cerevisiae. Water
obviously help microbial growth and metabolism in fermen-
tation. The increase of crude protein strongly associated with
microbial activity. Our analysis also found out that microbe
total at P2 is 7.20x1010 CFU g−1 while control (P0) shows
3.23x1010 CFU g−1. The increase in amount of microbe di-
rectly correlated to the increase of protein-rich microbial mass

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Miksusanti et. al. Indonesian Journal of Environmental Management and Sustainability, 3 (2019) 47-53

Table 3. Average value of microbe total, total acid and pH rations prepared from local raw materials with di�erent moisture
content on fermentation

Treatment
Variable

Microbe total (1010 CFU g−1 ) Total acid (%) pH

P0 323a±1.08 1.53a±0.06 6.20b±0.05
P1 3.20a±0.09 1.47a±0. 04 6.27b±0.10
P2 7.20b±1.08 2.42b±1.02 4.48a±0.02
P3 7.37b±1.23 2.57b±1.07 4.46a±0.03
P4 7.43b±1.11 2.70b±1.18 4.42a±0.04

Note: Di�erent superscript in the same column indicate signi�cance di�erence.

Table 4. Nutritional changes of rations fermented from local raw materials

Treatment

Change
Crude protein Crude lipid Crude �ber Dried matter Organic matter NFE

(%) (%) (%) (%) (%) (%)

P0 0.01c±0 .90 0.02a ±0.86 -0.01b±0.94 0.01c±0.03 0.01c±0.03 1.87c±0.12
P1 -2.93b±0.50 2.5bc±0.94 3.95c±0.27 -0.28b±0.01 -0.42b±0.04 -6.76b ±0.22
P2 -5.65a±0.20 4.55c±0.66 5.68d±0.56 -2.70a±0.15 -3.72a±0.13 -11.85a±0.27
P3 1.54d±1.19 2.06ab±1.98 -1.85a±1.33 2.98d±0.13 3.48d±0.07 13.66d±0.06
P4 2.53d±0.48 1.26ab±0.86 -3.06a ±0.23 4.42e±0.01 5.88e±0.06 19.71e±0.20

and so does crude protein content. Mass of cell composed
of protein compound which makes large amount of microbe
correspond to large amount of protein content (Wajizah et al.,
2015) . Fermentation process drives microbe to produced en-
zyme used to degrade complex compound into simpler one and
to synthesis protein and protein enrichment. Protein enrich-
ment was achieved from protein synthesis by microbe which
produced degradation enzyme used on converting complex
compound into smaller one (Heres et al., 2003) .

Crude protein was decreased on P3 and P4. High content
of moisture tends to accelerate not only the growth of use-
ful microbes but also harmful microorganism, this situation
caused microbial growth to increase microbial mass is ham-
pered. High moisture content can reduced substrate porosity
which in turn decrease oxygen exchange and increase risk of
bacterial contamination (Juliarti and Alfaizah, 2013) . Physical
quality appearance of our product exhibited the possibility of
nutrient quality reduction due to the existence of green and
dark brown mycelia fungus, smells very sour, pale color and
very wet texture on the fermented rations. Similar occurrence
i.e. contamination of mold producing-toxin caused damage
and made the rations quality decline physically, chemically
and biologically and reduced palatability and the diminish of
nutrient value (Martindah and Bahri, 2016) .

Analysis of variance con�rmed that moisture content treat-
ment statistically signi�cance di�erence (P<0.05) towards crude
lipid content. This fact strengthens the notions that moisture
content indeed a�ects the reduction of crude lipid caused by
microbial activity. Statistical test further veri�ed that the treat-

ment of rations at P3 not signi�cantly di�erent (P>0.05) to P0
and P4 (P>0.05). P1 however is largely decrease crude lipid
in signi�cant way (P<0.05) compare to P3 and P4 but lower
signi�cantly compare to P2 (P<0.05). P2 has crude lipid much
lower signi�cantly (P<0.05) compare to P1.

The highest crude lipid change is obtained at P2 i.e. 4.55%
of initial value (7.82% into 7.27%). P2 with 50% moisture
content was able to provide optimum condition for microbe
to hydrolysis complex crude lipid into smaller volatile fatty
acids. The presence of water in fermentation process produced
volatile acids i.e. sort chain fatty acids which easily to vaporize.
Crude lipid content of rations consists of glycerol, fatty acids
and vitamin which is soluble in volatile fatty acids. Water
promote crude lipid hydrolysis into glycerol and free fatty
acids (Rostini et al., 2009) .

Moisture content treatment marks as P0, P1, P3 and P4
exhibited change of crude lipid content but not as high as P2.
Moisture in less or more than 50% seems to hinder microbial
optimum growth. Moisture plays important role in substrate
decomposition process. Substrate generally contain organic
substance which is used by microbes for its growth and regen-
eration. Saccharomyces cerevisiae utilize lipid in the substrate
as energy resource on metabolism process in the cell. Low
moisture content tends to hamper nutrient transport hence
microbial growth is slower and cannot degrade crude lipid op-
timally. High moisture content further reduces decomposition
rate of substrate and limited nutrient availability for microbe.
Mass transfer in metabolic process also harder to carried out
under high content of moisture.

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Miksusanti et. al. Indonesian Journal of Environmental Management and Sustainability, 3 (2019) 47-53

Treatment of moisture content con�rms to give signi�cance
di�erence (P<0.05) towards crude �ber content change accord-
ing to analysis of variance result. Statistics proved that moisture
a�ects the increase and decrease of crude �ber content due to
microbial activity. Further test result informed that the sig-
ni�cance di�erence achieved highest value at P2 towards the
decrease of crude �ber. It is also can be concluded that P1
showed signi�cance di�erence (P<0.05) to other treatment as
well as P0 to other treatments while P3 showed no signi�cance
di�erence (P>0.05) to P4 towards increment of crude �ber
content.

The highest crude �ber content decline by treatment P2
i.e. 5.68% (9.34% into 8.66%) indicate microbial activity runs
optimally under 50% moisture condition. Moisture takes im-
portant part in biosynthesis and enzyme secretion (Idiawati
et al., 2014) . Saccharomyces cerevisiae showed secondary ac-
tivity i.e. produced cellulase which assists complex compound
degradation into smaller compound (Nuryana et al., 2016) .
The mold also able to hydrolyze cellulose to form glucose and
indirectly reduced crude �ber content. Cellulose compose of
carbohydrate, useful substrate for microbial growth as feed
source (D et al., 2015) .

Treatment P3 and P4 exhibit increase of crude �ber content.
Hight content of moisture appears to prevent optimum activity
of microbe to degrade crude �ber. Total microbe in P4 was
calculated as highest 7.43x1010 CFU g−1 . The microbe in
this number allegedly is not the useful microbes which assisted
fermentation. Physically appearance exhibit there are harmful
fungal mycelia formed in the substrate. The growth of fungal
mycelia contributes to crude �ber mass in the fermentation
media (Samadi et al., 2015) . Microorganism cell wall is �ber
source which contribute �ber content on fermentation product
(Rostini et al., 2009) .

Analysis of variance result for moisture content e�ect on
dried content change shows signi�cance di�erence (P<0.05).
Further test concluded the increase of dried content fermented
in P2 treatment is higher (P<0.05) compare to P1. The de-
crease of dried matter found out on P4 with a larger decline
compare to P3 and P0 (P<0.05). P2 increase the dried content
by 2.70% from initial value before being fermented (90% into
95.02%) while P4 decrease the dried content by 4.42% from
initial value before it fermented (90% into 87.73%).

Dried matter value raises when fermented in 50% moisture
content. At this condition, oxygen di�usion presume to be
optimal and provide a smooth process of heat exchange which
cause moisture content decrease. During fermentation water
used by microbes for metabolism activity. The activity prompt
oxygen di�usion runs well and then decrease the content of
moisture. Another author described that dried matter of sub-
strate increase due to microbial activity in solid medium used
water in the substrate and made it less water to contained (Saad
et al., 2016) .

Dried matter decreased in P0, P3 and P4 treatments. Fer-
mentation in 60-70% moisture content caused rations dried
matter to decrease. High content of moisture possibly hinders

the oxygen di�usion which make heat transfer was disturbed
and lower the activity and microbial growth. High moisture
content can also hamper aeration process which a�ects evapo-
ration and keep the rations moisture content stays high (Juliarti
and Alfaizah, 2013) . P0 was found out to have its dried matter
decreased. Low content of moisture obviously inhibits micro-
bial growth. The moisture plays important role on nutrient
transport, chemical process and metabolic activity during fer-
mentation (Idiawati et al., 2014) . Condition in lack of water
decreased microbial growth as well as substrate degradation.
Throughout fermentation the component of rations was de-
graded by mold, typically carbohydrate to form glucose and
by product such water which reduced dried matter content
(Bidura et al., 2012) .

The variance was analyzed statistically and reveals that mois-
ture content give signi�cance di�erence towards organic matter
(P<0.05). Further statistical test concluded organic matter in-
crease in P2 which is higher than P1 (P<0.05). P4 displays
decrease on its organic matter more than P3 and P0 (P<0.05).
Organic matter increases by 3.72% in P2 treatment compare
to before fermented (94% into 94.9%) while organic matter de-
creases by 5.88% in P4 treatment compare to before fermented
(94% into 92.55%)

Fermentation in 50% moisture content raise the organic
matter indicate optimum microbial activity to produce enzyme
which converts organic molecule into smaller compounds. The
conversion of organic molecule produced simpler substances
such as �ber, lipid and carbohydrate and increase organic mat-
ter of rations (Nuryana et al., 2016) .

Moisture content of 60-70% in contrary decreases the or-
ganic matter. High level of moisture in fermentation tends to
accelerate air exchange which promotes evaporation. Droplets
were formed on the tray and drips onto substrate surface and
contribute to moisture content (Feng et al., 2007) . This condi-
tion is assisting the accretion of harmful bacteria and prevents
the optimum microbial growth. The increase of protein-rich
microbial mass is therefore decelerated and lower one of or-
ganic mass source in the rations. Physical appearance exhibits
some fungus grew with sour’s smell, pale color and wet texture
in the fermented rations. It had been reported that bacte-
rial contamination cause decay on rations quality including
color aberration, change of smell, and decomposition due to
chemical composition modi�cation (Julendra et al., 2012) . In
addition, organic matter decrease throughout fermentation can
be caused by harmful microbe proteolytic activity which grew
during the process. Calculation of total microbes showed that
at P4, it contains 7.43x1010 CFU g−1. The change of dried
matter and organic matter show similar tendency. The change
of organic matter is aligned with the change of dried matter
(Nelson and Suparjo, 2011) .

Calculation by using analysis of variance informed that
moisture content show signi�cance di�erence towards Nitrogen-
free extract (P<0.05). Further test con�rm rations P2 has NFE
highest increased (P<0.05) compare to P1 while P4 has NFE
lowest decreased (P<0.05) compare to P3 and P0. The NFE

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Miksusanti et. al. Indonesian Journal of Environmental Management and Sustainability, 3 (2019) 47-53

increase by 11.85% from its initial value on P2 (50.36% into
54.85%) while NFE decrease by 19.71% from it initial value
on P4 (50.36% into 42.30).

Microbial growth at P2 condition reach optimum due to
good performance of its metabolic activity and enzymatic hy-
drolysis process (Kusumaningrum et al., 2012) . The increase
of NFE implied by the decrease of crude �ber on P2 by 5.68%.
The decrease on crude �ber was triggered by cellulase enzyme
produced by microbes and was able to break down cellulose
into glucose which then use as carbon and energy resource
(Sitohang et al., 2012) .

The NFE decreased in 60-70% moisture content of fer-
mented rations evidence that watery substrate reduces the mi-
crobial activity. Microbial activity to produce enzyme was
hampered hence degradation of complex compounds cannot
optimally conducted. Fiber degradation is one of process being
hampered process which reduce the yield of NFE. The total
microbe also is not correlates to moisture content treatment as
in P4. The number of microbe was calculated as highest i.e.
7.43x1010 CFU g−1. High number of microbes does not e�ec-
tive proportionally in degrading complex compounds (Julendra
et al., 2012) .

Generally, low NFE does not give advantage for the mi-
crobe because it is also means organic matter digestible compo-
nent is low and reduce the amount of energy obtained. NFE is
a�ected by moisture content, ash content, crude protein, crude
lipid and crude �ber (Saad et al., 2016) .

4. CONCLUSIONS

Fermentation of local raw materials rations in 50% moisture
content can increase total microbes, total acidity, crude protein,
dried matter, organic matter and Nitrogen-free extract. The
process in contrary decreases crude lipid, crude �ber and pH.

5. ACKNOWLEDGMENT

Author would humbly thank you to the Directorate General of
Higher Education for providing research grant through Com-
petitive Scheme 2015. Thank you also be delivered to students
involve in this research i.e. Ruelin Purnama, Ratu Aprilia and
Ayu Birka Ilma for their excellent contribution.

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	INTRODUCTION
	EXPERIMENTAL SECTION
	Materials preparation and formulating rations
	Moisture content determination and the process of fermentation 
	Research method and data analysis
	Variable observed

	RESULTS AND DISCUSSION
	CONCLUSIONS
	ACKNOWLEDGMENT