Fermentation of Cassava Leaves Using Microbial-Nutrient Additives: Impact on HCN and Fiber Content Yusni Khairani Tampubolon (a*), Fuad Hasan (a), Winda Fransisca Saragih (a), Muhammad Amran (a)
a) Departement of Animal Science, Agriculture Faculty, Universitas Sumatera Utara, Medan 20155, Indonesia
*yusnikhairani[at]usu.ac.id
Abstract
This study aims to evaluate the effectiveness of cassava leaf (Manihot esculenta sp.) fermentation using a combination of microbial (commercial EM4 and local microorganisms from fruit, MOL) and a nutrient additive (commercial Viterna) on the content of hydrocyanic acid (HCN), neutral detergent fiber (NDF), acid detergent fiber (ADF), and pH. The study used four treatments and five replications, namely: T0 (Fresh cassava leaf without addtives), T1 (fermentation with 40% EM4, 20% ml Viterna, and 40% ml MOL), T2 (20% EM4, 40% Viterna, and 40% MOL), and T3 (40% EM4, 40% Viterna, and 20% ml MOL). Each treatment was applied at a total rate of 0.5% (v/w) fresh cassava leaves, equivalent to 5 mL per kg of material. The samples were fermented anaerobically for 14 days, followed by analysis of HCN, NDF, ADF, and pH. Data were analyzed using analysis of variance based on a Completely Randomized Design and Duncan further test. The results showed significant differences (P<0.05) in HCN, NDF, ADF and pH levels among treatment. The content of HCN T2 (2.79+/-0.93 mg/kg) and T3 (3.43+/-0.56 mg/kg) was lower than T0 and T1. The lowest pH values were found in T2 (4.01+/-0.00) and T3 (4.02+/-0.02). The lowest NDF and ADF values were found in T3, with 42.55+/-0.23% and 32.08+/-0.13%, respectively. It can be concluded that cassava leaves fermentation using a combination of microbial-nutrient additives in T3, effectively reduced HCN content and improved fiber quality.
