Nutritional Enhancement of Rice Straw by Yeast Fermentation: Effects on Proximate Composition and Fiber Reduction
Desta Rahmania Syafitri(a), Ramadhan Wardianto(a), Nuaf Praditya(a), Adyatma Rijal Rasyid(a), Asri Nurul Huda(a)

a Department of Animal Science, Faculty of Animal Science, Universitas Brawijaya, 65145

Abstract

Rice straw, abundant in rice-producing regions, has limited value as ruminant feed due to its high fiber content and low protein levels. This study evaluated the effects of yeast (Saccharomyces cerevisiae) fermentation on its nutritional quality, using varying yeast levels and energy additives under controlled conditions. Yeast fermentation raised crude protein in rice straw, with 4% yeast achieving 12.34% protein compared to 7.86% in untreated straw. Crude fiber decreased from 66.77% to 24.57% after 30 days, with the addition of 6% yeast and rice bran. Rice bran and yeast together produced the greatest improvements in protein and fiber, clearly indicating that yeast fermentation-especially with rice bran-most effectively enhances the feed value of rice straw. In summary, yeast-based fermentation, particularly with rice bran, is a highly effective method for transforming rice straw into a more nutritious and digestible feed for ruminants. This process not only enhances livestock feed efficiency but also provides a sustainable method for utilizing agricultural waste.

Keywords: crude protein, rice straw, yeast

Topic: Animal feed and nutrition