Diversity of indigenous fungi during ruminant feed fermentation made of water hyacinth (eichhornia crassipes) and corn (zea mays) cob

This research aim to know the fluctuation of fungi community for 15 days of fermentation process. The procedure passed consisted of fungi isolation, purification and identification. Fungi identification was conducted using observation on the fungal macroscopic and microscopic character. Parameters of community ecology such as diversity, evenness, and dominancy were analyzed on this research. There were 10 fungi species, including Aspergillus sp1, Rhizopus sp1, Aspergillus terreus, Mucor sp1, Aspergillus sp2, Aspergillus Niger, Trichoderma sp1, Aspergillus flavus, Aspergillus sp3 and Penicillium sp1. The highest fungi diversity were in the thirth day, the highest evenness occured at the thirth and tenth day fermentation process. All of the fungi species were dominant during fermentation. In the next research the indigenous bacteria community fluctuation will be displayed as a continuing this research.