Changes in the nutritional value of lamtoro (Leucaena leucosephala) leaves fermented using Trichoderma koningiopsis

Program Study of Animal Science, Universitas Veteran Bangun Nusantara, Jl. Letjend Sujono Humardani No. 1, Sukoharjo 57528, Indonesia

^* Corresponding author: alimursyidwahyum@gmail.com

Abstract

Lamtoro leaves can be a protein source for poultry feed, but the cells protect the protein. Cellulolytic fermentation is needed to degrade the cell walls and liberate proteins in cells. The study aimed to determine the effect of using Trichoderma Koningiopsis in fermentation on changes in nutrient content and weight of lamtoro leaf biomass. The study used a completely randomized design with a one-way pattern. The treatments consisted of fermentation duration: 0, 2, 4, and 6 days. Each treatment used three replications. The variables observed included temperature, pH, soluble protein content, cellulose, and biomass weight. The results showed that the fermentation of lamtoro leaves using Trichoderma koningiopsis significantly affected all observed variables. Fermentation temperature, soluble protein, and cellulose content initially increased (2 days: temperature; 4 days: dissolved protein and cellulose) and then decreased as fermentation continued.Meanwhile, pH decreased in 2 days of fermentation, and the value remained constant for 4 and 6 days. Biomass weight decreased by 18% in 6 days of fermentation. Trichoderma koningiopsis significantly affects temperature, pH, soluble protein content, crude fiber, cellulose, and Lamtoro leaf biomass weight. Six-day fermentation is the best fermentation.