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PENGARUH FERMENTASI DENGAN Trichoderma viride TERHADAP PENYUSUTAN BAHAN KERING DAN KANDUNGAN BAHAN ORGANIK, ABU, PROTEIN KASAR, LEMAK KASAR DAN HCN DAUN UBI KAYU LIMBAH ISOLASI RUTIN.

Stigma Volume XIV No.1, Januari – Maret 2006

PENGARUH FERMENTASI DENGAN Trichoderma viride TERHADAP
PENYUSUTAN BAHAN KERING DAN KANDUNGAN BAHAN ORGANIK,
ABU, PROTEIN KASAR, LEMAK KASAR
DAN HCN DAUN UBI KAYU LIMBAH ISOLASI RUTIN
(Effects of fermentation using Trichoderma viride on dry matter loss and organic matter,
ash, crude protein, crude fat and HCN contents of rutin-isolated cassava leaves)
Yose Rizal, Yetti Marlida, Novi Farianti, dan Dian Permana Sari *)
ABSTRACT
An experiment was conducted to study the effects of
fermentation using Tricoderma viride on dry matter loss
and organic matter, ash, crude protein, crude fat and
HCN contents of rutin-isolated cassava leaves. Cassava
leaves were obtained from the variety of Basiorao which
were grown in Bukittinggi. This experiment was performed in a completely randomized design with 5 treatments
and 4 replicates. Treatments were five doses of inoculums
Trichoderma viride (4, 5, 6, 7, and 8% of the substrate).
Measured variables were dry matter loss and organic
matter, ash, crude protein, crude fat and HCN contents of
rutin-isolated cassava leaves. Results of experiment

indicated that dry matter loss, and organic matter, ash,
crude protein and HCN contents of rutin-isolated cassava
leaves were highly affected (P

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