Amino Acid and Mineral Supplementation in Fermentation Process of Concentrate Protein of Jatropha Seed Cake (Jatropha curcas L.)

Abstract

The purpose of this study is to assess the optimization of fermentation process by adding a minerals and amino acids so that the potential of protein of Concentrate Protein-Jatropha seed cake (CP-JSC) can be optimally used as a substitute for soybean meal. The method used was completely randomized design. The treatment consisted of F1: Fermentation CP-BBJ + methionine-lysine (0.25%: 0.25%), F2: Fermentation CP-JSC + methionine-lysine (0.5%: 0.5%), F3: F1 + 0.45% Dicalsium Phosphate, F4: F2 + 0.45% Dicalsium Phosphate. Each treatment was repeated four times, When treatment significantly continued by Least Significant Difference (LSD), variables observed are the levels of antinutrients (phorbolester, antitrypsin), the levels of nutrients (fat, protein, crude fiber, Ca, P and gross energy) and amino acid. Results of analysis of variance showed that the addition of amino acids and minerals Ca, P in the fermentation process was highly significant effect on the levels of crude fiber and phosphorus (P <0.01) and significantly affected the gross energy content of CP-JSC post-fermentation (P <0.05). Dry matter, crude protein, crude lipid and calcium are not affected by supplementation of methionine and lysine as well as calcium and phosphorus. Supplementation of methionine and lysine in the fermentation substrate showed good levels of essential amino acids and non essential higher than previous studies although not statistically significant (P> 0.05). While the levels obtained phorbolester range of 0.055% - 0.08%. It was concluded that the optimization of fermentation can be done without adding the amino acid supplementation of minerals calcium and phosphorus. Supplementation significantly affect a significant increase or decrease in some nutrients (crude fiber, gross energy, phosphor) and capable of suppressing a decrease in amino acids. Supplementation of amino acids Lysine and Methionin 0.05% is the best treatment.

Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation

“…This average indicates a very high variation and shows that the longer the fermentation time of phorbolester levels is lower. Widiyastuti and Sutardi (2016) reported phorbolester post-optimization content with 0.5% amino acid methionine + lysine supplementation with 3 days incubation time of 0.05 g / 100 g. While the results of the study with fish / DCP fish meal supplementation showed levels lower phorbolester ie 0.01 g / 100 g. Phorbolester's decrease was 87.5% higher than Munarso (2010) who reported that phorbolester content in jatropha seed meal could be reduced by 32-38% after boiling or fermenting with A. oryzae. Meanwhile Widiyastuti et al (2015a) reported phorbolester decrease in post-precipitation and fermented seed meal using Lactobacillus acidophilus (40.79916%).…”

Evaluating the impact of jatropha oil extract against the Varroa mite, Varroa destructor Anderson & Trueman (Arachnida: Acari: Varroidae), infesting honeybee colonies (Apis mellifera L.)

“…It is a native of tropical America but now thrives in many parts of the tropics and sub-tropics in Africa, Asia, and southern America (Gübitz et al 1999). Jatropha seeds are rich in protein (40%), oil, essential amino acids, and mineral contents (Widiyastuti and Sutardi 2016). The extracts of Jatropha have an effect as nematicidal, fungicidal (Sharma and Trivedi 2002), antifeedant (Meshram et al 1996), molluscicidal (Liu et al 1997), insecticidal activity (Ohazuruike et al 2003) and acaricidal activity (Roy et al 2018).…”