PENGARUH PENAMBAHAN Lactiplantibacillus plantarum MTR 02 TERHADAP KUALITAS FERMENTASI LIMBAH SERAI WANGI (Cymbopogon nardus L.)

Syifa Sahita, Ir. Dimas Hand Vidya Paradhipta, S.Pt., M.Sc., Ph.D., IPP

2026 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan Lactiplantibacillus plantarum MTR 02 terhadap kualitas fermentasi limbah serai wangi (Cymbopogon nardus L.). Limbah serai wangi difermentasi pada kadar air 49%–50% selama 60 hari menggunakan 2 perlakuan berbeda yaitu tanpa aditif (CON) dan dengan Lactiplantibacillus plantarum MTR 02 pada konsentrasi 1 x 10? cfu/g (INO).  Fermentasi limbah serai wangi dilakukan pada mini silo. Setiap perlakuan menggunakan 4 mini silo sebagai replikasi, dengan masing-masing replikasi berisi 5 kg. Setelah 60 hari fermentasi sampel kemudian dilakukan analisis laboratorium, variable yang diamati meliputi bahan kering (BK), bahan organik (BO), protein kasar (PK), lemak kasar (LK), neutral detergent fiber (NDF), acid detergent fiber (ADF), non-fiber carbohydrates (NFC), amonia, pH, dan asam laktat. Data yang yang dikoleksi dianalsis independent sample t-Test dengan software SPSS. Uji secara fisik dilakukan dengan uji organoleptik kemudian data yang dikoleksi dianalisis secara deskriptif. Perlakuan INO menghasilan nilai kehilangan bahan kering yang lebih rendah daripada perlakuan CON (p=0,039; 4,38% vs 3,08%). Namun demikian, komposisi kimia fermentasi limbah serai wangi meliputi BK, BO, PK, NDF, ADF, dan NFC pada kedua perlakuan menunjukkan hasil yang tidak berbeda nyata. Pada karakteristik fermentasi, perlakuan INO menghasilkan nilai pH (p<0>p<0>p<0>Lactiplantibacillus plantarum MTR 02 pada fermentasi limbah serai wangi efektif meningkatkan kualitas fermentasi dengan menurunkan pH, menekan pembentukan amonia dan kehilangan bahan kering, serta meningkatkan produksi asam laktat tanpa mengubah komposisi kimia limbah serai wangi.

This study aimed to determine the effect of adding Lactiplantibacillus plantarum MTR 02 on the fermentation quality of citronella grass (Cymbopogon nardus L.) waste. The citronella waste was fermented at a moisture content of 49%–50% for 60 days under two different treatments: without additives (CON) and with Lactiplantibacillus plantarum MTR 02 at a concentration of 1 × 10? cfu/g (INO). The fermentation was carried out in mini silo, with 4 replicates per treatment, each containing 5 kg of silo. After 60 days of fermentation, laboratory analyses were performed to evaluate dry matter (DM), organic matter (OM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), non-fiber carbohydrates (NFC), ammonia, pH, and lactic acid. Data were analyzed using an independent sample t-Test via SPSS software, while physical quality was evaluated through organoleptic tests and analyzed descriptively. The results showed that the INO treatment resulted in lower dry matter loss than the CON treatment (p=0.039; 4.38% vs. 3.08%). However, the chemical composition of the fermented citronella waste, including DM, OM, CP, NDF, ADF, and NFC, showed no significant differences between the two treatments. Regarding fermentation characteristics, the INO treatment produced significantly lower pH (p<0>p<0>p<0>Lactiplantibacillus plantarum MTR 02 in citronella grass waste fermentation effectively improves fermentation quality by lowering pH, suppressing ammonia formation and dry matter loss, and increasing lactic acid production without altering the chemical composition of the citronella waste.

Kata Kunci : Bakteri asam laktat, fermentasi, Lactiplantibacillus plantarum MTR 02, limbah serai wangi