Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 1
Written by Marie NAJOAN, Fenim WOLAYAN, Betty BAGAU, Nerry SOMPIE

Research on the nutritional value of goroho banana stem (Musa acuminafe, sp) fermented by Trichoderma viridae has been carried out in the Laboratory of Technology and Animal Feed Industry of the Faculty of Animal Husbandry at Universitas Sam Ratulangi, Manado. The purpose of this study was to evaluate the effect of Trichoderma viridae inoculum dose and fermentation time to changes in nutritional value (Ash, Crude Protein, Crude Fibers and Crude Lipid) of the fermentation goroho banana stem flour products. This study was designed using completely randomized design with nested pattern. Factor A is the inoculum dose of the Trichoderma viridae fungi of 0.3, 0.6 and 0.9 percent, and factor B is the fermentation time of 4, 8 and 12 days; each treatment was repeated 3 times. Factor B is nested in factor A. Statistical tests with analysis of variance and differences between treatments using Duncan’s multiple range test. The results obtained are fermented goroho banana stem flour (Musa acuminafe, sp) with Trichoderma viridae dose of 0.6 percent for 8 days produced the best nutritional content changes (Ash 20.17%, Crude Protein 21.69%, Crude Fiber 14.94%, and Crude Fat 20.17%).

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