Mannanase activity produced through fermentation of coconut flour at various pH by Aspergilus niger

Bahri, Syaiful; Sundu, B.; Aprianto, M R

doi:10.1088/1742-6596/1242/1/012009

Cited by 11 publications

(7 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Mozin et al (2019), fermentation could decrease the fibrous fraction of the substrate. During fermentation of the CD, mannanase enzyme was produced to break down the fiber into simpler carbohydrates (Bahri et al, 2019) and thus decreased the concentration of crude fiber in the CD. Since dietary fiber was bio-converted into a simple frac-tion, the substrate becomes heavier, as was indicated by a high bulk density.…”

Section: Nutrient Profiles and Physical Properties Of Fermented Coconmentioning

confidence: 99%

“…The increase in the population and proliferation of Saccharomyces cerevisiae might improve the production of enzymes to hydrolyze and utilize the fiber fraction of CD for the maintenance of the yeasts. Bahri et al (2019) found that when coconut waste product was fermented, a mannanase enzyme was produced. Early study of Hatta et al (2014) also indicated the production of cellulase enzyme when copra or coconut meal was fermented using Trichoderma viride.…”

Section: Digestibility Of Dry Matter Protein and Digestivementioning

confidence: 99%

See 1 more Smart Citation

Fermented Coconut Dregs Quality and Their Effects on the Performance of Broiler Chickens

Hafsah

Damry

Hatta

et al. 2020

Trop. Anim. Sci. J.

View full text Add to dashboard Cite

This study was conducted to determine the effects of the fermentation duration of coconut dregs (CD) by Saccharomyces cerevisiae and the addition of ammonium sulfate on the growth performance, feed digestibility, carcass, and digestive organ developments. A finely ground CD was autoclaved at 20 psi for 20 minutes and added distilled water to meet 80% moisture content. The autoclaved substrate was added with different concentrations of ammonium sulfate and fermented with Saccharomyces cerevisiae to produce Saccharomyces cerevisiae-fermented CD. A total of 192 day-oldunsexed Cobb broiler chicks were used and kept for 6 weeks. The birds were fed experimental diets ad-libitum. The experimental diets were produced by two durations of fermentation (5 days and 7 days) and three levels of ammonium sulfate (0%, 0.2%, and 0.4%) in 4 replicates. The experimental diets were offered ad-libitum and water were available at all times. Fermentation decreased lipid and crude fiber content of CD and the addition of ammonium sulfate increased protein content and amino acid concentration of CD. The bodyweight gain of birds increased when the CD was fermented for 5 days and with the addition of 0.2% ammonium sulfate. Dry matter digestibility and protein digestibility were improved when CD was added with 0.2% ammonium sulfate. In conclusion, fermenting CD for 5 days increased body weight gain and the addition of 0.2% ammonium sulfate improved the feeding value of the diet and growth of birds.

show abstract

Section: Nutrient Profiles and Physical Properties Of Fermented Coconmentioning

confidence: 99%

Section: Digestibility Of Dry Matter Protein and Digestivementioning

confidence: 99%

Fermented Coconut Dregs Quality and Their Effects on the Performance of Broiler Chickens

Hafsah

Damry

Hatta

et al. 2020

Trop. Anim. Sci. J.

View full text Add to dashboard Cite

show abstract

“…The increase in digestibility may be due to two mechanisms. First, fermentation on a substrate rich in fiber and mannose-based polysaccharides can produce several enzymes, such as cellulase (Hatta et al, 2014) and mannanase (Bahri et al, 2019). These two enzymes are responsible for the breakdown of cellulose and mannan which are the main components of fibrous substances in PKC (Sundu et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

“…These two enzymes are responsible for the breakdown of cellulose and mannan which are the main components of fibrous substances in PKC (Sundu et al, 2012). A study by Bahri et al (2019) on the fermentation process of coconut meal having similar profiles in non-starch polysaccharides also indicated that fermentation of coconut meal produced a product in the form of mannose and the highest product of mannose was produced when the coconut meal was fermented for 5 days. The conversion of mannose-based polysaccharides into simple and easily digestible products in the form of mannose and the presence of enzyme products enabled the diets containing fermented PKC to have a higher digestibility than the control diet in this study.…”

Section: Resultsmentioning

confidence: 99%

Feeding selenium-rich fermented palm kernel cake to laying hens produces selenium-rich eggs, increases egg production and quality

Sundu

Hafsah

Pamulu

et al. 2023

J. Indonesian Trop. Anim. Agric.

View full text Add to dashboard Cite

A study was conducted to determine the effect of selenium (sodium selenite) added to palm kernel cake (PKC) before fermentation on production, selenium content, and quality of eggs. The PKC was added with 0.1% sodium selenite and 1% baking yeast (Fermipan®). The mixture was added with ster-ile distilled water to increase the water content of the substrate. The substrates were fermented at room temperature for 5 days. The fermented products of selenium-rich fermented palm kernel cake (SRFPKC) were dried and fed to the laying hens. The experimental diets used were T-0: without SRF-PKC, T-1: 0.25% SRFPKC, T-2: 0.50% SRFPKC, T-3: 0.75% SRFPKC and T-4: 1.0 % SRFPKC. The diets were given to 180 laying hens aged 22 weeks for 14 weeks. Data on egg production, feed intake and feed conversion ratio were recorded. Feed digestibilities of dry matter and protein were measured based on the method of total fecal collection. Egg qualities and egg weight loss were done using eggs stored for 1 and 30 days. Selenium and cholesterol contents of eggs were also measured. This study used a completely randomized design and was analyzed by analysis of variance. The results showed that the addition of SRFPKC increased egg production, hen day, egg weight, egg selenium, feed digest-ibility, improve FCR (P<0.05) and inhibit the process of decreasing the quality and weight of eggs stored for 30 days (P<0.05). In conclusion, the addition of SRFPKC increased egg production, feed digestibility, and egg selenium, improve FCR and slow down the deterioration of egg quality stored for 30 days.

show abstract

“…Fat free coconut dregs and protein as much as 1 kg was added with a buffer solution of pH 9 (Bahri et al, 2019) containing minerals (K2HPO4 15.3 g, MgSO4. 7H2O 3.3 g, CaCl2 0.3 g, NaNO3 3.3 g , FeSO4.7H2O 0.6 g, ZnSO4 0.13 g, MnSO4 0.8 g).…”

Section: Incubation Time Of Coconut Dregsmentioning

confidence: 99%

Delipidation and Deproteination of Coconut Dregs Fermented with Aspergillus niger to Produce Prebiotic compounds

2020

JBAH

View full text Add to dashboard Cite

Coconut dregs are the waste product of oil extraction, either to produce conventional cooking oil or virgin coconut oil (VCO). These coconut dregs contain mannan compound in the form of galactomannan. Fermentation of this compound could generate mannan-oligosaccharides, having prebiotic properties, due to the presence of mannanase enzyme during fermentation. A study on fermentation of coconut dregs was carried out with a delipidation process using n-hexane and deproteination using NaOH 1M. The fermentation process was done using Aspergillus niger with different duration of fermentation (48, 72, 96, 120 and 144 hours). The fermentation product was placed in the free-air container to kill the fungi and keep the biodegradation process through enzymatic process for 0, 24, 48 and 72 hours. The products were tested for prebiotic properties through spread plate method using Lactobacillus casei and Escherichia coli. The results of the delipidation process could decreased lipid content to 0.77% and the deproteination process could bring down crude protein of coconut dregs to 1.45%. The highest mannanase activity was found when coconut dregs were fermented for 120 hours with a value of 1.0331U/ml. Hydrolyzate produced during incubation had a prebiotic activity by increasing the population Lactobacillus casei and decreasing population of Escherichia coli. Lactobacillus casei bacteria increased from 2x10 7 CFU/ml to between 30.6x10 7 CFU/ml and 35.0x10 7 CFU/ ml, whereas Escherichia coli bacteria decreased from 2x10 7 CFU / ml to between 5.3x10 6 CFU/ml and 8.3x10 6 CFU/ml.

show abstract

Mannanase activity produced through fermentation of coconut flour at various pH by Aspergilus niger

Cited by 11 publications

References 7 publications

Fermented Coconut Dregs Quality and Their Effects on the Performance of Broiler Chickens

Fermented Coconut Dregs Quality and Their Effects on the Performance of Broiler Chickens

Feeding selenium-rich fermented palm kernel cake to laying hens produces selenium-rich eggs, increases egg production and quality

Delipidation and Deproteination of Coconut Dregs Fermented with Aspergillus niger to Produce Prebiotic compounds

Contact Info

Product

Resources

About