MARIA THERESIA SA’O Pengarang Dr. Theresia N. I. Koni, S.Pt, M.Si Dosen Pembimbing 1 Tri anggarini Y. Foenay, S.Pt, MS Dosen Pembimbing 2 Dr. Theresia N. I. Koni, S. Pt, M.Si Penguji 1 Tri anggarini Y. Foenay, S. Pt, MS Penguji 2 Dr. Redempta Wea, S. Pt., MP Penguji 1 Ir. Bachtaruddin Badewi, M.Si Penguji 2 AHMAD FADIL Contributor

This study aimed to determine the nutritient content of Kepok banana peel flour (Musa paradisiaca L) fermented by goat rumen liquid. This research was conducted for 4 months from March 2020 until June 2020 at the Laboratory of Animal Nutrition and Feed, Department of Animal Husbandry, Kupang State Agricultural Polytechnic. This study was designed using a completely randomized design (CRD) with 4 treatments and 5 replications. The four treatments were P0: Kepok banana peel flour + 0% goat rumen fluid (control), P1: Kepok banana peel flour + 30% goat rumen fluid, P2: Kepok banana peel flour + 40% goat rumen fluid, P3: skin flour Kepok banana + 50% goat rumen fluid. The fermentation process was carried out for 7 days. The results of this study indicated that the use of goat rumen fluid was significantly increased water content, ash content, crude protein content, crude fat content, but decreased crude fiber content. It can be concluded that the addition of goat rumen fluid in fermentation causes changes in the nutrient content of Kepok banana peel flour. The use of 50% goat rumen fluid can increase water content, ash content, crude protein content, crude fat content and reduce crude fiber content of Kepok banana peel flour. fermentation. Key words: feed, kepok banana peel, nutrients, fermentation, rumen fluid