PEMANFAATAN LIMBAH BULU AYAM MENJADI BAHAN PAKAN IKAN DENGAN FERMENTASI Bacillus subtilis (Utilization of Waste Chicken Feather to Fish Feed Ingredients Material  with Fermentation of Bacillus subtilis)

Mulia, Dini Siswani; Yuliningsih, Risna Tri; Maryanto, Heri; Purbomartono, Cahyono

doi:10.22146/jml.18773

Cited by 10 publications

(14 citation statements)

References 3 publications

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“…According to Rahayu and Bata (2014), CFP was containing high crude protein (approximately 73-78%), but the protein formed as keratin (scleroprotein or the fibrous protein) and this material was insoluble in water and organic solvents (Fraser, 1972). It also contains an indigestible cysteine which has a sulfide bond causing of CFM is difficult to digest by proteolytic enzymes in the gastrointestinal tract (Mulia et al, 2016). In this study the CFM has fermented by using Effective Microorganisms 4 (EM-4) for 15 days, this solution contains Lactobacillus, Saccharomyces, and Actinomycetes, but has not been able to increase digestibility.…”

Section: Discussionmentioning

confidence: 98%

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The negative effect of the chicken feather meal in the diet on growth performance of the shortfin eel Anguilla bicolor larvae

Thamren

Batubara

Nurfadillah³

et al. 2018

Aceh J. Anim. Sci.

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The aim of these study was to examine the effect of the replacement fish meal with chicken feather meal (CFM) for eel Anguilla bicolor larvae. The study was conducted at the Laboratory of Ichthyology, Faculty of Marine and Fisheries of Syiah Kuala University on September to October 2017. The Complete Randomized Design (CRD) with 7 treatments and 4 replications were used in this study. The tested dosage of CFM were of 0% CFM (control), 10% CFM, 20% CFM, 30% CFM, 40% CFM, 50% CFM and 60% CFM, where each treatment were contained of protein 32.26% (0% CFM), 33.09% (10% CFM), 36.20% (20% CFM), 39.10% (30% CFM), 41.22% (40% CFM), 45.43 ( 50% CFM) and 40.02% (60% CFM). The experimental fish were stocked in the plastic container at the stocking density of 15 fish container-1 and fed the experimental diets at the feeding level of 10% body weight a day for 60 days. The results showed that the application of CFM in the diet was not given a significant effect on the weight gain, daily weight gain, specific growth rate (P>0.05). In addition, the fish fed on CFM did not show growth rate even reduces the body weight of the experimental fish. It is concluded that the application of the CFM in diet gave the negative effect on the growth performance of the eel larvae.

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Section: Discussionmentioning

confidence: 98%

“…The chicken feather was washed and steamed for 1 hour then sun-dried for 2 days. The dried feather was fermented for 15 days using 10% EM4 (Mulia et al, 2016). The fermented feather was grinded and sieved.…”

Section: Feather Meal and Diet Preparationmentioning

confidence: 99%

The negative effect of the chicken feather meal in the diet on growth performance of the shortfin eel Anguilla bicolor larvae

Thamren

Batubara

Nurfadillah³

et al. 2018

Aceh J. Anim. Sci.

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“…Menurut Mulia, dkk. (2016) uji organoleptik merupakan cara pengujian dengan menggunakan indra manusia sebagai alat pengukuran [14]. Parameter yang diuji meliputi warna, rasa, aroma, dan daya terima.…”

Section: Uji Organoleptik Kecapunclassified

Penentuan Suhu Dan Waktu Optimum Hidrolisis Kedelai Menggunakan Buah Pepaya Muda Untuk Pembuatan Kecap Manis

Afifah

Sudarminto

2023

Distilat: J. Tekn. Sep

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Kedelai (Glycine max (L) Merill) adalah salah satu bahan pangan yang sangat dikenal oleh masyarakat sebagai bahan dasar pembuatan kecap yang memiliki kandungan protein yang tinggi dan gizi yang lengkap. Upaya yang dapat dilakukan untuk mengolah kedelai adalah dengan cara mengolahnya menjadi kecap manis dengan perlakuan penambahan buah pepaya muda yang mengandung enzim papain untuk menghidrolisis kedelai. Penelitian ini bertujuan untuk mengetahui suhu dan lama waktu hidrolisis yang tepat untuk menghasilkan hasil hidrolisis kedelai yang baik untuk pembuatan kecap manis. Suhu hidrolisis yang akan digunakan adalah 30°, 40°, 50°, 60° dan 70° C. Sedangkan lama hidrolisis adalah 60, 90, 120, 150, 180 menit. Hidrolisat yang dihasilkan akan diuji kadar asam glutamatnya, kemudian hidrolisat tersebut digunakan sebagai bahan pembuatan kecap. Kecap yang dihasilkan akan dilakukan pengujian berupa uji kadar protein, pH, dan organoleptik. Berdasarkan hasil penelitian, suhu optimum pada proses hidrolisis adalah 60°C dengan kadar asam glutamat pada hidrolisat sebesar 1035.6 mg/L. Sedangkan waktu optimum pada proses hidrolisis adalah 180 menit dengan kadar asam glutamat pada hidrolisat sebesar 1252.6 mg/L. Hidrolisat yang dihasilkan digunakan sebagai bahan kecap. Kecap yang dihasilkan memiliki nilai pH dengan rentang 5.84-5.91. Kadar protein pada kecap mengalami kenaikan dengan rentang 1.10-1.22%. Selain itu, kecap yang dihasilkan juga dilakukan pengujian organoleptik. Hasil uji organoleptik menunjukkan bahwa kecap memiliki warna yang baik, rasa yang baik, aroma yang kurang khas, dan daya terima yang baik.

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“…Limbah bulu ayam memiliki potensi karena memiliki kandungan protein 80-90%, melebihi kandungan protein kasar bungkil kedelai (42,5%) dan tepung ikan (66,5%) (Mulia et al, 2016). Tepung bulu ayam ini sulit dicerna untuk ternak karena merupakan protein keratin (Dalle et al, 2022).…”

Section: Pendahuluanunclassified

Comparison of Nutritional Value between Broiler Feather Flour and Fermented Broiler Feather Flour

Dalle¹,

Tukan²,

Nugraha³

2022

JIPT

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The aim of this study was to acknowledge the change in the nutrient content of fermented feather flour use a mixture of yeast tape and yeast bread. Feather flour used is a waste broiler feather flour obtained from the Oesao Presidential Market, Kupang Regency. Trial method used was a direct methods and fermented result through proximate analysis would be compared with before fermented. The design used was complete randomized design with 2 treatments and 3 replications. The treatment tested were R0: Broiler feather flour without fermented and R1: fermented broiler feather flour used yeast tape and yeast bread. Variable observed were the change in nutrient content in form of dry matter, crude protein, crude fat, crude fiber and material extract without nitrogen feather meal after fermented. Statistical analysis showed significant result (P<0.05) on variables and fermented used yeast tape and yeast bread could increase crude protein and crude fat with could reduce content of crude fiber, carbohydrates and material extract without nitrogen feather meal. The conclusion of this study was yeast tape and yeast bread could increase the nutrients in feather flour that could be used as indgredients mixed diet.

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PEMANFAATAN LIMBAH BULU AYAM MENJADI BAHAN PAKAN IKAN DENGAN FERMENTASI Bacillus subtilis (Utilization of Waste Chicken Feather to Fish Feed Ingredients Material with Fermentation of Bacillus subtilis)

Cited by 10 publications

References 3 publications

The negative effect of the chicken feather meal in the diet on growth performance of the shortfin eel Anguilla bicolor larvae

The negative effect of the chicken feather meal in the diet on growth performance of the shortfin eel Anguilla bicolor larvae

Penentuan Suhu Dan Waktu Optimum Hidrolisis Kedelai Menggunakan Buah Pepaya Muda Untuk Pembuatan Kecap Manis

Comparison of Nutritional Value between Broiler Feather Flour and Fermented Broiler Feather Flour

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