ANTONIUS ROYNALDO SERAN Pengarang Asrul, S.Pd., M.Si Dosen Pembimbing 2 Aholiab Aoetpah, S. Pt., M.Rur., Sc., Ph.D Dosen Pembimbing 1 Asrul, S.Pd., M.Si Penguji 4 Ir. Agustinus Semang, M.Si Penguji 1 Aholiab Aoetpah, S. Pt., M.Rur., Sc., Ph.D Penguji 3 Dr. Redempta Wea, S. Pt., MP Penguji 2 AHMAD FADIL Contributor

This study aims to determine changes in the nutritional quality of fermented corn straw with different concentrations of palm sap. This research was conducted at the Animal Feed Nutrition Laboratory, Kupang State Agricultural Polytechnic, from July-October 2020. This study used a completely randomized design (CRD) with 5 treatments and 5 replications consisting of NL0 (Control), NL1 20% (addition of 40 grams of juice and addition of 120 grams of water), NL2 40% (addition of 80 grams of juice and 80 grams of water). , NL3 60% (addition of 120 grams of juice and the addition of 40 watergrams) NL4, 80% (addition of sap 160 grams without water).The variables observed in this study were dry matter, crude protein, crude fiber, crude fat and ash. The results of analysis of variance (Anova) showed that the concentration of palm sap had no significant effect on the level (P>0.05) and Duncan's test showed a significant difference (P<0.05) on crude protein content with an average of 5.58% - 5.43% . while the dry matter content is 92.31% - 83.20%, crude fat content is 1.85% - 1.57%, crude fiber content is 42.18% - 38.35% and ash content is 6.45% - 5.75 % had a very significant effect (P<0.01). It was concluded that the use of palm sap concentration up to 80% could affect the dry matter, ash and crude fiber content of corn straw in fermentation. Keywords : Straw, Nira, Fermentation, Nutrient Content