WINDA ASTRIANY ALNABE Pengarang Ferdinan S. Suek, S.Pt., M.Si Dosen Pembimbing 2 Ir. Thomas Lapenangga, MS Dosen Pembimbing 1 Ferdinan S. Suek, S.Pt., M.Si Penguji 2 Ir. Thomas Lapenangga, MS Penguji 1 Aholiab Aoetpah, S. Pt., M.Rur., Sc., Ph.D Penguji 1 Ir. Bachtaruddin Badewi, M.Si Penguji 2 AHMAD FADIL Contributor

This study aims to determine the effect of rice straw fermentation using palm sugar at different levels on nutrient content and palatability. This research was conducted in two locations on 1-30 December 2019. Rice straw fermentation feed has been carried out at the Kupang State Agricultural Polytechnic Entrepreneurship Unit in Oesao, Kupang Regency, while the nutritional content test has been carried out at the Kupang State Agricultural Polytechnic Nutrition Laboratory. The tools used in this study were an analytical sitting scale with a capacity of 150 kg, a digital scale with a capacity of 2 tons, a grinding machine, a filter, a 2x3 meter tarpaulin, large red plastic, a bucket, clear insulation, a 10liter capacity hand sprayer, a pH measuring instrument. (litmus paper), markers, label paper, books, ballpoint pens, 3 ml spoit, plastic drums, machetes, medium-sized brown envelopes, sacks, plastic clips and the materials used by 4 female Bali cattle weighing 230 kg –277 kg, rice straw, corn flour, EM4, water and palm sugar. The design used in this study was a randomized block design (RBD) with 4 treatments and 4 replications consisting of R0: 2 kg of dry rice straw (control), R1: 2 kg of straw + palm sugar 50 ml + EM4 2.5 ml + Water 1.5 L + 0.2 Kg Corn Flour, R2: 2 Kg Straw + Palm Sugar 100 ml + EM4 2.5 ml + 1.5 L Water + 0.2 Kg Corn Flour, R3: 2 Kg Straw + palm sugar 150 ml + EM4 2.5 ml + Water 1.5 L + 0.2 Kg Corn Flour. ml + EM4 2.5 ml + Water 1.5 L + Corn Flour 0.2 Kg. The variables observed were dry matter content, ash content, crude protein content, crude fat content, crude fiber content and palatability. The research data were analyzed using analysis of variance (ANOVA) to determine the differences between treatments, then continued with the Duncan test. The results of the analysis of variance showed that the fermentation of rice straw with the addition of palm sugar at different levels showed that the treatment had a very significant effect (P <0.01) on the nutrient content and palatability. Based on the results and discussion, it can be concluded that the fermentation of rice straw with the addition of palm sugar at different levels has a significant effect on nutrient content and palatability.