Peningkatan Kualitas Tongkol Jagung melalui Teknologi Amoniasi Fermentasi (Amofer) terhadap Kecernaan Bahan Kering dan Bahan Organik Serta Protein Total secara In Vitro

A research to study the determine and assess the effect of combination commercial starter at level and time period various for corn cob the main dry matter and organic matter digestibility and total protein. Research was arranged in completely randomized design in factorial pattern 3x5 and three replications. First factor was the level of commercial starter (0, 1 and 2%) and second factor was the period of fermentation 0, 1, 2, 3 and 4 week). The data were variance analized using ANOVA and Duncan multiple range test (DMRT). The results showed that combined treatment difference in level of starter and long time peroid not increased the dry matter digestibility, organic matter digestibility, and total protein of corn cobs