Effects of Humic Acid Dosage and Fermentation Time with<i>Bacillus subtilis</i>on Nutrient Content and Quality of Palm Kernel Cake

Mirnawati, Mirnawati; Ciptaan, Gita; Seftiadi, Yoga; Makmur, Malik

doi:10.3844/ajavsp.2022.35.41

Cited by 6 publications

(17 citation statements)

References 16 publications

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“…The lower CF gave a result in the higher CFD. The result was in concur with Mirnawati et al (2017) that the CFD relies on the crude fiber content of the feed, high content of CF would be lowering the digestibility of crude fiber due to the limitations of poultry to digest crude fiber. From the above data, it can also be concluded that A3B3 with 6 days of fermentation provided the highest increase in crude fiber digestibility, namely 56.51%.…”

Section: Crude Fiber Digestibility (Cfd)supporting

confidence: 87%

Enhancing the Quality and Nutrient Content of Soybean Milk Waste as Poultry Feed Through Fermentation with Bacillus subtilis

2023

Int J Vet Sci

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This study was conducted to understand the effects of substrate composition and length of fermentation for improving the content and quality of soybean milk waste as poultry feed. The materials used in this study were soybean milk waste (SMW), rice bran, Indigofera leaf flour (ILF), and Bacillus subtilis. A completely randomized design (CRD) was used with a factorial pattern (3 x 3) and 3 replications. Factor A was the composition of the substrate, (A1) 100% SMW, (A2) 80% SMW + 20% rice bran, and (C) 80% SMW + 20% ILF. Factor B was the length of fermentation that consisted of (B1) 2 days, (B2) 4 days, (B3), and 6 days. Parameters measured were phytase activity (PA), crude protein (CP), nitrogen retention (NR), crude fiber (CF), crude fiber digestibility (CFD), and metabolic energy (ME) of SMW fermented with B. Subtilis. There was an interaction (P<0.05) between substrate composition and fermentation time of SMW fermented with Bacillus subtilis on phytase enzyme activity, crude protein, and nitrogen retention. Substrate composition of 80% SMW + 20% ILF and 6 days of fermentation time was the best result which was able to increase phytase enzyme activity (6.71U/mL), crude protein content (41.82%), and nitrogen retention (61.41%) of fermented soybean milk waste. There was an alleviate in crude fiber content (10.49%), an increase in crude fiber digestibility (57.29%), and metabolic energy (2199.80kcal/kg) of SMW fermented with B subtilis.

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Section: Crude Fiber Digestibility (Cfd)supporting

confidence: 87%

Enhancing the Quality and Nutrient Content of Soybean Milk Waste as Poultry Feed Through Fermentation with Bacillus subtilis

2023

Int J Vet Sci

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“…The increase in protease activity in the A3B2 treatment was also influenced by the fermentation time. This is in accord with Mirnawati et al (2022b) who stated that duration of fermentation is one of the determining factors in fermentation, where the longer of the length of fermentation will cause more and more substrates to be broken down by microbial enzymes so that the enzyme activity will increase. However, the fermentation time that is too long causes the nutrients in the substrate to decrease so that the microbial population will decrease.…”

Section: Protease Activitysupporting

confidence: 82%

“…From the data in Table 1, it can also be seen that the accrue in CP of PKC in the A3B2 (10% inoculum dose and 4 days of fermentation) showed the best accrue in CP, namely 26.31%. This result is lower than result obtain by Mirnawati et al (2022b) who claimed the protein content obtained using B. subtilis was 28.78%.…”

Section: Crude Protein (Cp)contrasting

confidence: 74%

“…The high CFD in the A3B2 treatment was associated to the slight CF in the A3B2. The low of CF in feed will certainly enhance CFD, which is in associated with Mirnawati et al (2019b) and Mirnawati et al (2022b) who told that CFD depends on the CF content in feed, the higher CF of the feed, the lower CFD of the feed ingredients. High CFD was found in the A3B2 with 10% dose inoculum and 4 days of fermentation, namely 55.91%.…”

Section: Crude Fiber Digestibility (Cfd)mentioning

confidence: 87%

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The Role of Lactobacillus fermentum in Increasing the Quality and Nutritional Value of Palm Kernel Cake

2023

Int J Vet Sci

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The aim of this study was to obtain the inoculum doses of Lactobacillus fermentum with optimal fermentation time which has the highest protease activity in increasing the protein contents and excellence of fermented palm kernel cake (FPKC). In this study, Palm kernel cake (PKC) and L. fermentum were fed to 30 broiler chicken Cobb strain CP-707 of 4-weeks age (body weight of 1.5kg) under completely randomized block design with a 3x3 factorial pattern with 3 replications in each group. The first factor (A) was the inoculum dose consisting of 5, 7.5 and 10% (A1, A2, and A3, respectively). The second factor (B) was fermentation length, consisting of 2, 4 and 6 days (B1, B2 and B3). The observed variables were protease activity, cellulase activity, mannanase activity, crude protein (CP), crude fiber (CF), crude lipid (CL), nitrogen retention (NR), crude fiber digestibility (CFD), and metabolizable energy (ME). The results showed a very significant interaction (P<0.01) between inoculum dose and fermentation length on protease activity, crude protein content, crude fat, and nitrogen retention. Each factor also showed a highly significant (P<0.01) effect on protease activity, content of CP, CL, and NR. It can be concluded that PKC fermented with an 10% inoculum dosage and 4 days' fermentation gave the best results in terms of cellulase activity 18.01U/mL, manannase 24.95 U/mL,

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“…The level of nitrogen in excreta affects the amount of nitrogen retention. Following the research of Mirnawati et al (2017) that the nitrogen retention value will be positive if the nitrogen consumed by livestock is more than the nitrogen excreted through faeces. The nitrogen retention values obtained in this study are presented in Fig .…”

Section: The Treatment Effect For Nitrogen Retentionmentioning

confidence: 99%

Improving the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R. oligosphorus as poultry ration

Mirnawati,

Ciptaan,

Ferawati

2023

Emir J Food Agric

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Cassava (Manihot utilissima) is one of the potential food commodities in Indonesia. Cassava production in Indonesia is relatively high. Ofcourse, it will produce much waste, such as Cassava Peel (CP) and Cassava Leaf (CL). Casava peel and casava leave has the potential to be used as feed ingredients but is constrained by low quality, and they can only be used 10% in poultry rations. For that, it is necessary to research to improve the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R.oligosphorus as a poultry ration. This experimental study uses a completely randomized design (CRD) with four treatments and five replications. The treatments were cassava peel-leaf mixture (CPLM) fermented with R. oligosphorus. The Treatments were A (9:1), B (8:2), C (7:3), and D (6:4). The variables observed were the digestibility of crude fiber (DCF), the activity of protease enzymes, crude protein (CP) nitrogen retention (RN), metabolic energy (ME), and crude fiber (CF). The diversity analysis showed a very significant effect (P<0.01) on (DCF), crude protein (CP), protease activity, crude fiber (CF), nitrogen retention (RN), and energy metabolism (ME) of CPLM fermentation. Based on the study’s results, it can be concluded that CPLM (6:4) fermented with R.oligosphorus gave the best results. Keywords: R. oligosphorus; Casava peel; Casava leave; Fermented; Poultry

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Effects of Humic Acid Dosage and Fermentation Time withBacillus subtilison Nutrient Content and Quality of Palm Kernel Cake

Cited by 6 publications

References 16 publications

Enhancing the Quality and Nutrient Content of Soybean Milk Waste as Poultry Feed Through Fermentation with Bacillus subtilis

Enhancing the Quality and Nutrient Content of Soybean Milk Waste as Poultry Feed Through Fermentation with Bacillus subtilis

The Role of Lactobacillus fermentum in Increasing the Quality and Nutritional Value of Palm Kernel Cake

Improving the quality of Cassava Peel-Leaf Mixture (CPLM) through fermentation with R. oligosphorus as poultry ration

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