Kandungan Asam Fitat dan Kualitas Dedak Padi yang Disimpan dalam Keadaan Anaerob.
Abstract
The aim of this research was to study the physical characteristics, dry matter digestibility (DMD), organic matter digestibility (OMD) , and the occurance of the fungi as well as the content of phytic acid in rice bran stored in the anaerobic condition. The experiment was carried out using a Factorial randomized completely design with 2 factors and 3 replication. Factor A consisted of P1 = Rice bran without treatment (control), P2 = Silage of rice bran without additive, P3 = Silage of rice bran with additive and P4 = Silage of rice bran dried. Factor B consisted of time of storage i.e : 0 weeks, 6 weeks and 12 weeks. The variables observed in this experiment were the organoleptic characteristics (the physical characteristics of rice bran), the phytic acid, DMD, OMD, and the occurance of insects. The data were analyzed using analysis of variance (ANOVA) and differences among treatments were tested by orthogonal contrast test (Steel and Torrie, 1993). The results showed that the treatments of fermentation and time of storage were significantly (P<0.01) decreased the phytic acid from 6.7% until 2.07% and increased the DMD and OMD value. There were interaction between time of storage and the treatmens on the content of phytic acid and DMD, but it was not happened in the DMO value. The phytic acid content was the lowest in the treatment P2 stored during 12 weeks. The DMD value in P2 and P3 were higher (P<0.01) than those of P1 and P4 (P<0.01). It is concluded that the quality withstanded phytic acid decreased and digestibility increased when rice bran was stored under anaerobic condition.