The Effect of type of packaging, temperature and storage time of fermented sago waste on the nutrient quality

English. The effect of storage time on the nutrient content of protein sago waste, which was attained by solid substrate fermentation using Aspergillus niger was studied. Four types of bag were used, i.e., white plastic (A), black plastic (B), unattached paper & plastic (C) and attached paper & plastic (D). The materials were storage at room temperature (23-28 deg C) and in the cool room (10-15 deg C). Three replicates, it was a bag containing 1 kg of each materials of each combination pews were storage for 1 either or 3 months. Parameter measured were pH, ammonia (NH3), crude protein (CP), true protein (TP), dry matter (DM), and ash content and in vivo dry matter digestibility (IVDMD). Results showed that during storage the pH value and ash content did not change significantly. The NH3 content increased from 1.5 to 2.4 percent either stored at room temperature or in the cool room. Protein, DM and IVDMD values decreased significantly during storage. Crude protein content reduced from 45.2 to 42.2 and 43.8 percent after 1 month storage and to 37 and 39 percent after 3 months storage at room and cool temperatures, respectively. True protein content decreased from 26 to 21.8 and 22 percent during 1 month storage and became 19 and 22 percent after 3 months storage. The IVDMD value decreased from 50.8 to 44.3 and 47.2 percent for 1 month storage and became 42.5 and 43.4 percent for 3 months storage at room and cool temperatures, respectively. Bag from paper attached to plastic packed combined with storage at cool temperature was the most optimum to reduce the deterioration of nutritive values of fermented sago waste by A. niger

Indonesian. Pada penelitian ini dipelajari pengaruh penyimpanan terhadap kandungan nutrien limbah sagu yang telah diperkaya proteinnya secara fermentasi padat dengan menggunakan kapang Aspergilus niger. Empat jenis kemasan digunakan yaitu plastik putih (A), plastik hitam (B), kertas/plastik terpisah (C) dan kertas/plastik menyatu (D). Bahan disimpan pada suhu kamar dan dingin (10-15 deg C.). Ulangan sebanyak 3 kali untuk setiap perlakuan kantong berukuran 1 kg disimpan selama 1 dan 3 bulan. Parameter yang diukur meliputi pH, kadar amonia (NH3), protein kasar (PK), protein sejati (PS), bahan kering (BK), kadar abu dan ketercernaan bahan kering secara in vivo (KBK). Hasilnya menunjukkan bahwa selama penyimpanan nilai pH dan kadar abu tidak mengalami perubahan yang nyata, namun kadar NH3 meningkat dari 1,5 menjadi 2,4 persen baik yang disimpan pada suhu ruang maupun suhu dingin. Kadar protein, BK dan KBK menurun secara nyata selama penyimpanan. Protein kasar menurun dari 45,2 menjadi 42,2 dan 43,8 persen setelah penyimpanan 1 bulan dan menjadi 37,0 dan 39,0 persen setelah 3 bulan, masing-masing untuk suhu kamar dan suhu dingin. Demikian pula PS menurun dari 26,0 menjadi 21,8 dan 22,0 persen pada penyimpanan 1 bulan dan menjadi 19 dan 22 persen setelah 3 bulan penyimpanan. Nilai KBK menurun dari 50,8 menjadi 44,3 dan 47,2 persen untuk 1 bulan penyimpanan dan menjadi 42,5 dan 43,4 persen untuk 3 bulan penyimpanan, masing-masing untuk suhu kamar dan suhu dingin. Kemasan kertas yang menyatu dengan plastik (D) bersamaan dengan penyimpanan pada suhu dingin mengurangi perubahan mutu