The effects of fermenting pineapple peels (Ananas comosus L. Merr) with Loog-pang at various ensiled times on the nutrient content and pH
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The research herein aimed to compare the effects of supplementing with Loog-pang from different fermentation methods of pineapple peel (Ananas comosus L. Merr) on nutrient contents and pH levels. We investigated both fresh and dry pineapple peel with 0% or 3% Loog-pang. The study was conducted in a 2×2×4 factorial arrangement in a completely randomized design (CRD). Factor A identified the type of pineapple peel; fresh or dried (for 48 hours). Factor B was the level of Loog-pang used in the fermentation process, at either 0% or 3%. Factor C determined the length of the fermentation process at 0, 3, 6, or 9 days. The treatments were replicated two times each, and the parameters were evaluated: nutrient contents [dry matter (DM); ash, crude fiber (CF); crude protein (CP); ether extract (EE)]; and pH. The results showed no significant differences in the interaction of fermented pineapple peel with Loog-pang at different fermentation times in crude protein, crude fiber, ether extract, or pH (P>0.01); but showed significant differences in dry matter content and ash (P<0.01). We may, therefore, conclude that nine days of fermentation with fresh pineapple peel and 3% Loog-pang will provide the highest crude protein content, while reducing the crude fiber value at a suitable pH. In addition to the type of pineapple peel, both the Loog-pang supplement and incubation time further impacted changes in nutrient levels during the fermentation process.
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