The use of prebiotics and probiotics in fish meal processing is an alternative method to produce fish meal without boiling, steaming and pressing process. Processing fish meal using prebiotics and probiotics does not produce waste and bad odor that potentially pollutes the environment. This study aims to evaluate physical, chemical and microbiological quality of fish meal processed using two types of prebiotic sources i.e. coconut meal (CM) and palm kernel meal (PKM) and three levels (0; 1 and 2%) of Probio_FM probiotics. The experiment was carried out using a factorial 2 x 3 in complete randomized design with four replications. The variables observed were physical characteristics (aroma, color and texture), microbiological characteristics (number of Lactobacillus spp. and Salmonella colonies), and chemical composition of fish meal (moisture content, crude protein, ether extact and gross energy). The results showed that fish meal processed using prebiotics with or without probiotics had a specific odor of fish meal, light brown color to dark brown, not greasy, not clumping and not indicating physical changes and rancidity after four months of storage. The use of prebiotics combined with Probio_FM produces fish meal free of Salmonella, containing 1010 cfu/g of Lactobacillus spp.; 43, 77 to 45, 81% crude protein; 8, 16 to 11, 35% ether extract; and 4354 to 4529 kcal/kg Gross Energy. It was concluded that the use of coconut meal or palm kernel meal with or without Probio_FM could be applied to produce fish meal as a source of protein as well as source of energy and probiotics, however the combination of prebiotics and probiotics would be better for inhibiting Salmonella growth.

The experiment was conducted in two phases. The first experiment was to observe the effectivity of six culture of Bacillus and Lactobacillus bacteria for reducing fecal ammonia. The second experiment was to evaluate the application of Bacillus and Lactobacillus bacteria as probiotic for reducing ammonia feses and litter in broiler chicken house and observe its effect on the performance. Six bacteria culture consisting of three species of Bacillus bacteria (Bacillus subtilis, Bacillus cereus and Bacillus thuringiensis) and three species of Lactobacillus bacteria (Lactobacillus acidophillus, Lactobacillus bulgaricus and Streptococcus thermophillus) were used in the first experiment and 200 Day Old Chicks CP 707 were used in application of probiotic at the second experiment. Probiotic treatment were administered by drinking water, sprayed on the litter, combination of drinking water and spraying, and without probiotic as the control. The result of the first experiment showed that the six bacterial cultures and their combination significantly (P<0, 05) reduced feses ammonia and pH. The result of the second experiment showed that the probiotic treatment was significantly (P<0, 05) reduced ammonia of fresh fecal and litter, but was not significantly improving the performance of the chickens. The conclusion of this experiment was that the combination of six bacterial cultures of Bacillus and Lactobacillus as probiotic was effective to reduce ammonia pollution in poultry house

Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi tepung ikan rucah (TI) yang diolah menggunakan probiotik bakteri asam laktat (PRO) dikombinasikan dengan precursor prebiotik berupa bungkil kelapa (BK) atau bungkil inti sawit (BIS) dalam ransum ayam broiler. Sebanyak 384 ekor ayam umur satu hari (MB 202-P) unsexed, didistribusikan ke dalam 32 unit kandang koloni (12 ekor/unit), menurut rancangan acak lengkap faktorial 2 x 3 dengan empat ulangan (kecuali kontrol 8 ulangan). Faktor pertama adalah penggunaan 2 jenis TI (TI-PRO-BK dan TI-PRO-BIS), sedangkan faktor ke-dua adalah 3 taraf penggunaannya di dalam ransum (5%; 7,5%; dan 10%) menggantikan TI-KOM. Ransum kontrol diformulasikan menggunakan TI-KOM 10% (tanpa TI-PRO). Hasil penelitian menunjukkan bahwa penggunaan TI-PRO-BK 10% dan TI-PRO-BIS 10% dalam ransum ayam broiler menghasilkan performan pertumbuhan, bobot karkas, bobot daging dada, dan efisiensi penggunaan protein yang nyata lebih tinggi (P<0,05) dibandingkan TI-KOM 10%, namun tidak nyata dalam mempengaruhi jumlah Lactobacillus dan E. coli di dalam cairan usus. Disimpulkan bahwa TI-PRO-BK dan TI-PRO-BIS memiliki kualitas nutrisi yang lebih baik dibandingkan dengan TI-KOM, sehingga berpotensi untuk digunakan sebagai sumber protein sekaligus sumber probiotik, prebiotik dan postbiotic dalam pakan ayam broiler.

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The study evaluated the composition and amino acids profile of trash fish meal (TFM) processed using Probio_FM probiotics (containing Lactobacillus sp.) combined with coconut meal (CM) or palm kernel meal (PKM) as prebiotics sources. The study was arranged in 2×3 factorial design with four replications. The first factor was the prebiotic sources (CM and PKM) and the second factor was the Probio_FM levels (0, 1 and 2%). The TFM was processed by mixing trash fish with CM or PKM and Probio_FM, then it was milled and dried. The TFM processed using CM or PKM combined with 1 - 2% Probio_FM contained 43.77 - 45.81% crude protein. Most essential amino acids, except methionine, were inferior compared to the NRC 1994 table. Arginine, valine and tryptophan was the first, second and third limiting amino acid in TFM, respectively. The chemical score of TFM ranged from 20 to 28%. Combination of PKM with 2% Probio_FM resulted the highest crude protein (45.81%), methionine (2.15%) and chemical score (28%). It was concluded that the TFM processed using PKM combined with 2% Probio_FM had a potential to be used as a source of protein and methionine as well as a source of probiotics.