Jurnal Ilmiah Peternakan Halu Oleo: Vol: 4, No 1, Januari 2022 Halaman: 41-45 eISSN: 2548-1908 41 Komposisi Kimia Kulit Kacang Tanah (Arachis Hypogea) Terfermentasi dengan Effective Microorganism (EM-4) dan Ragi Tempe (Rhizopus sp.) sebagai Bahan Pakan Ternak Ruminansia (Chemical composition of fermented peanut shells (Arachis Hypogea) with effective Microorganisms (EM-4) and tempeh yeast (Rhizopus sp.) as feed ingredients for ruminants) Rispa Yuliana 1 , Ali Bain 1* , Astriana Napirah 1 1 Faculty of Animal Science, Halu Oleo University, South East Sulawesi, Indonesia alibain1967@yahoo.com Abstrak. Penggunaan campuran EM-4 dengan ragi tempe sebagai sumber inokulum dalam proses fermentasi bertujuan untuk memperbaiki kualitas kimia kulit kacang tanah sebagai bahan pakan ternak ruminansia. Rancangan penelitian yang digunakan yaitu rancangan acak lengkap (RAL) untuk menguji 4 jenis perlakuan dan masing-masing perlakuan terdiri atas 4 ulangan, sehingga terdapat 16 unit percobaan. Perlakuan terdiri dari P1 (fermentasi tanpa inokulum EM4 dan ragi tempe), P2 (fermentasi dengan 46% EM4 (v/b) dan 8% ragi tempe (v/b)), P3 (fermentasi dengan 46% EM4 (v/b) dan 10% Ragi Tempe (v/b)), P4 (fermentasi dengan 46% EM4 (v/b) dan 12% Ragi Tempe (v/b)). Variabel yang diamati yaitu kadar bahan kering, kadar abu, kadar protein kasar, kadar serat kasar dan kadar lemak kasar dari kulit kacang fermentasi. Data hasil pengamatan dianalisis dengan analisis ragam dan uji lanjut Duncan menggunakan software SPSS 24.0. Hasil penelitian menunjukkan bahwa fermentasi menggunakan sumber inokulum EM-4 dan ragi tempe memberikan pengaruh terhadap kadar bahan kering, kadar abu, kadar serat kasar dan kadar protein kasar tetapi tidak mempengaruhi lemak kasar kulit kacang tanah fermentasi. Perlakuan fermentasi menggunakan 46% EM4 dan 12% ragi tempe menghasilkan penurunan serat kasar kulit kacang tanah paling optimal. Kata Kunci : Effective microorganism, ragi tempe, komposisi kimia, kulit kacang tanah Abstract. The use of a mixture of EM-4 with tempeh yeast as a source of inoculum in the fermentation process aimed to improve the chemical quality of peanut shells as ruminant feed ingredients. The experimental design used in this study was a complete randomized design (CRD) consisting of 4 treatments 4 replications, so there were 16 experimental units. The applied treatments were P1 (fermentation without EM4 inoculum and tempeh yeast), P2 (fermentation with 46% EM4 (v/w) and 8% tempeh yeast (v/w)), P3 (fermentation with 46% EM4 (v/w) and 10% tempeh yeast (v/w)), P4 (fermentation with 46% EM4 (v/w) and 12% tempeh yeast (v/w)). The variables observed were dry matter, ash, crude protein, crude fiber content and crude fat content of peanut shells. The data obtained were analyzed using analysis of variance ANOVA (analysis of variance) and continued using duncan’s multiple range test with SPSS 24.0 software. The results showed that fermented peanut shells using EM-4 and tempeh yeast gave significant effect on dry matter, ash, crude fiber and crude protein content but did not affect crude fat content. The treatment of 46% EM4 and 12% tempeh yeast showed the optimal reduction in the crude fiber of peanut shells. Keywords : Effective microorganism, tempe yeast, chemical compositio, peanut shell