Optimizing Fermentation Conditions of Water Lettuce Leaves (Pistia Stratiotes) with Bacillus amyloliquefaciens for Enhanced Nutritional Quality as Poultry Feed
Optimizing Fermentation Conditions of Water Lettuce Leaves (Pistia Stratiotes) with Bacillus amyloliquefaciens for Enhanced Nutritional Quality as Poultry Feed
Wizna1*, Yan Hendri1, Rusfidra1, Romi Andika2, Meri Wulandari2, Rika Safitri2
Figure 1:
Graph effect of fermentation duration and inoculum dosage on crude protein of fermented water lettuce leaves.
Figure 2:
Graph effect of fermentation duration and inoculum dosage on crude fiber of fermented water lettuce leaves.
