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ORGANIC ACIDS PRODUCTION OF RICE STRAW FERMENTED WITH SEVERAL TYPES OF MICROORGANISM AT DIFFERENT TEMPERATURES

*Y. Yanti  -  Faculty of Agriculture, Sebelas Maret University,, Indonesia
S. Surahmanto  -  Faculty of Animal Science and Agriculture, Diponegoro University,, Indonesia
A. Purnomoadi  -  Faculty of Animal Science and Agriculture, Diponegoro University,, Indonesia
Y. Kawamoto  -  Faculty of Agriculture, University of the Ryukyus,, Japan

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Abstract
The experiment was carried out to examine the organic acids production of rice straw fermentedwith some types of microorganisms at different temperatures. The experiment was designed as SplitPlot-Completely Randomized Design. The main plot was temperatures treatments (25, 35, 45°C) and thesub plot were microorganisms (Control, Control+Mollases, Lactobacillus fermentum, Bacillus subtilis,Bacillus coagulant, Saccharomyces cerevisiae, Aspergillus niger). The highest lactic acid productionswas in B. coagulans treatment at 35°C (53.79 g/kg DM). The highest acetic acid productions was in L.fermentum at 35°C (13.20 g/kg DM), while the highest propionic acid productions were in Controltreatment at 35°C (0.37 g/kg DM).
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Keywords: rice straw. microorganisms. temperature. organic acids

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