Nutritional Value of a Banana Stem (Musa paradisiaca Val) of Anaerobic Fermentation Product Supplemented With Nitrogen, Sulphur and Phosphorus Sources
DOI:
https://doi.org/10.3923/pjn.2017.738.742Keywords:
Aerobic fermentation, banana stem, nitrogen, phosphorusAbstract
Background and Objective: The banana plant (Musa paradisiaca Val) is a popular type of fruit crop that is widely spread throughout the tropics, including Indonesia. In addition to producing fresh and processed fruit, the banana plant has the potential to be used as feed for animals such as sheep. This study aimed to determine the nutritional value of a banana stem of anaerobic fermentation product supplemented with nitrogen (N), sulphur (S) and phosphorus (P). Methodology: Research was carried out using the experimental method and a completely randomized design. Different levels of N, S and P used were as follows: NSP-A (2.00% N+0.20% S+0.20% P), NSP-B (2.00% N+0.30% S+0.20% P), NSP-C (2.00% N+0.40% S+0.20% P), NSP-D (3.00% N+0.20% S+0.25% P), NSP-E (3.00% N+0.30% S+0.25% P) and NSP-F (3.00% N+0.40% S+0.25% P). Each treatment was repeated four times. The data obtained were processed using statistical analysis of variance tests followed by Duncan's multiple range tests. Results: Supplementation with a combination of N, S and P had no significant effect (p>0.05) on water content, dry matter, organic matter, crude fat, crude fiber or material extract without nitrogen and ash: However, there was a significant difference (p<0.05) in crude protein content. Conclusion: Supplementation with a combination of 3.00% N+0.40% S+0.25% P produced the highest protein content (8.98%).
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