Perubahan pH, kadar asam laktat, dan ammonia putak yang difermentasi anaerob dengan level nira lontar yang berbeda: pH, lactic acid, and ammonia changes anaerobic fermentation putak with different levels of palmyra sap

Abstract Putak is a feedstuff as an energy source for livestock, but its high crude fiber content limits its use in feed. In this study, palmyra sap (PS) was used as an additive in fermentation putak. The objective of this study was to investigate the effect of the level of use of PS in putak fermentation on pH, lactic acid and ammonia. Four treatments and five replications. Treatments were (PN0): fermentation putak without PS (0%); (PN1) putak fermented with 10% PS; (PN2) putak fermented with 20% PS (PN3) putak fermented with 30% PS. Putak fermentation is made with 35% moisture content and fermented for six days. Data on changes in pH, ammonia, and lactic acid were analyzed by analysis of variance and continued with Duncan's multiple range test at a confidence level of 0.05. The results showed that pH, ammonia and lactic acid were significantly (P