<![CDATA[This study aims to determine changes in the content of crude fiber, crude fat, and pH levels of fermented bananas by using EM4 at different concentrations. The material used in this research is banana stem, EM4 solution, and rice bran. This study used a Completely Randomized Design (RAL) with 5 treatments and 5 replications with details P0 = Banana stalk + Rice Bran, P1 = Banana stalk + Rice Bran + EM4 0.1%, P2 = Banana stalk + Rice Bran + EM4 0 , 2%, P3 = Banana stalk + Rice Bran + EM4 0.3%, P4 = Banana stalk + Rice Bran + EM4 0.4%. The variables observed were Rough Fiber Concentration, Crude Fat, and pH Level. The results showed that the average of Crude Fiber content of each treatment was P0 = 35.02%, P1 = 36.81%, P2 = 28.02%, P3 = 26.88%, P4 = 26.87%. The average fat content of each treatment was P0 = 4.54%, P1 = 4.35%, P2 = 3.53%, P3 = 3.50%, P4 = 4.06%. Average pH levels of each treatment were P0 = 4.16, P1 = 4.24, P2 = 3.88, P3 = 4.38, P4 = 4.06. The conclusion of this research is the addition of EM4 concentration on fermented feed made from banana stems decrease the content of Rough Fiber, Crude Fat, and pH Level. The best treatment in this study was P4 with a higher level of EM4 addition of 0.4% because it yielded 26,87% Crude Fiber, Crude Fat 3.16% and pH level of 4.06. Penelitian ini bertujuan untuk mengetahui perubahan kandungan serat kasar, lemak kasar, dan kadar pH batang pisang yang difermentasi dengan menggunakan EM4 pada konsentrasi yang berbeda. Materi yang digunakan dalam penelitian ini adalah batang pisang, larutan EM4, dan dedak padi. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 5 ulangan dengan rincian P0 = Batang Pisang + Dedak Padi, P1 = Batang Pisang + Dedak Padi + EM4 0,1 %, P2 = Batang Pisang + Dedak Padi + EM4 0,2 %, P3 = Batang Pisang + Dedak Padi + EM4 0,3 %, P4 = Batang Pisang + Dedak Padi + EM4 0,4 %. Variabel yang diamati meliputi Kandungan Serat Kasar, Lemak Kasar, dan Kadar pH. Hasil penelitian menunjukan bahwa kandungan Serat Kasar setiap perlakuan adalah P0 = 35,02 %, P1 = 36,81%, P2 = 28,02%, P3 = 26,88%, P4= 26,87%. Kandungan Lemak Kasar setiap perlakuan adalah P0 = 4,54%, P1 = 4,35%, P2 = 3,53%, P3 = 3,50%, P4= 4,06%. Kadar pH setiap perlakuan adalah P0 = 4,16, P1 = 4,24, P2 = 3,88, P3 = 4,38, P4= 4,06. Kesimpulan dari penelitian ini adalah penambahan konsentrasi EM4 pada pakan fermentasi berbahan dasar batang pisang menurunkan kandungan Serat Kasar, Lemak Kasar, dan Kadar pH pada lama fermentasi selama 21 hari. Perlakuan terbaik pada penelitian ini adalah P4 dengan level penambahan EM4 yang lebih tinggi yaitu 0,4 % karena menghasilkan Serat Kasar 26,87 %, Lemak Kasar 3,16 % dan kadar pH sebesar 4,06.]]>
