其他摘要：ABSTRACT The purpose of this study was to evaluate various types of fermentor for dry matter digestibility (DMD), organic matter digestibility (OMD), and the chemical composition of fermented seaweed. Five types of seaweed were used as substrates included green strain of Kappaphycus alvarezii , brown strain of K. alvarezii , Gracilaria gigas , Sargassum sp., and Caulerpa sp. The treatments were four fermentors, namely Bacillus sp. 2 mL/100 g of seaweed flour; 1.5% of tape yeast as a source of Rhizopus sp.; 1.5% of baker’s yeast as a source of Saccharomyces sp.; a mix of Bacillus sp., tape yeast of Rhizopus sp. and baker’s yeast of Saccharomyces sp. with compositions of 1 mL+1 g+1 g/100 g of seaweed flour; and control treatment. The results showed an increase in the percentage of DMD (21.94–27.76%) and OMD (8.35–11.66%) of all seaweed fermented using fermentor compared to control (DMD of 17.65–20.36% and OMD of 4.36–5.98%). Moreover, the highest result was obtained by the fermentor mix (DMD of 24.86–27.76% and OMD of 10.02–11.66%). Similar result was also found in the chemical composition of fermented seaweed, there was increase in protein content of 9.23–15.93% and nitrogen free extract (NFE) of 56.05–70.26% in each seaweed treated with fermentation using fermentors, compared to controls (protein of 8.82–11.54% and NFE of 52.26–65.72%). Furthermore, the highest value was shown by seaweed fermented with mixed fermentors (protein of 9.92–15.93% and NFE of 58.47–70.26%). Yet, the opposite result was present in the ash, crude fiber, and fat content of seaweed fermented using fermentors of which the lowest value was found in treatment of mixed fermentor.
