The Effect of Packaging Materials Type and Addition of Turmeric (Curcuma Domestica) Flour on Calf Starter Pellet to The Total of Fungi, The Existence of Gram Negative Bacteria and Aspergillus Flavus

The purpose of the research was to examined the effect of packaging material and the addition of turmeric levels on the calf starter pellet to the total fungi, the presence gram negatives and Aspergillus flavus at 56 days. The method was used the pelleting process. The research used a CRD with factorial pattern (3x2) and 3 replications. The first factor was the addition of turmeric flour (w/w) (0%, 0.6% and 1.2%) and the second factor was the type of packaging material (plastic and paper). Data on the total of fungi were analyzed using ANOVA, while data on the presence of gram negative bacteria and Aspergillus flavus were analyzed descriptively. The results showed that there was no interaction effect between the first factor and the second factor to the total fungi. Gram negative bacteria were still found on the pellets in all treatments. Whereas Aspergillus flavus was only found at the level 0%(plastic) and 0,6%(paper). The conclusion was the addition of turmeric levels in the calf starter pellet who were packaged with plastic and paper have not been able to inhibit the growth fungi and gram negative bacteria, but can inhibit Aspergillus flavus at the turmeric flour level of 1,2%.