NUTRITIVE EVALUATION OF CORN STRAW FERMENTED BY TRICHODERMA VIRIDE AS CROSS BREED CHICKEN FEED STUFF IN GORONTALO REGENCY

This study aims to evaluate the nutritional content of corn straw through BK, BO, PK, SK, LK, ash, BETN, cellulose, hemicellulose and lignin and select the fermented corn straw with Trichoderma viride as the best feed ingredients. Corn straw (leaves) obtained from local farmers to be fermented chopped with a size of ? 1-3 cm as much as 1 kg then sprayed with water to 55-60% humidity, then sprinkled with 7% Trichoderma viride inoculum until evenly distributed. Furthermore, corn straw was put into a plastic bag that is given small holes and then incubated for 1, 2 and 3 weeks. After the plastic is opened, samples are taken to analyze the nutrient content. This study used a completely randomized design (CRD) with four treatments and four replications. The four treatments are R0 = unfermented corn straw; R1 = fermented corn straw with an incubation period of 1 week; R2 = fermented corn straw with an incubation period of 2 weeks; R3 = fermented corn straw with an incubation period of 3 weeks. Variables measured were dry matter (BK), organic matter (BO), crude protein (PK), crude fiber (SK), crude fat (LK), ash, BETN, cellulose, hemicellulose and lignin. The results showed that the fermentation of corn straw in treatment R2, which named the fermentation of corn straw with an incubation period of 2 weeks showed the best nutritional quality compared to other treatments. Corn straw in Gorontalo regency after fermentation has better nutritional content and can be used in the formulation of cross breed chicken rations.