Potensi Kombinasi Bakteri Dan Jamur Selulolitik Pada Fermentasi Bekatul Terhadap Kandungan Serat Kasar Dan Protein Kasar

Lokapirnasari, Widya Paramita; Setiawan, Agus; Prawesthirini, Soetji

doi:10.21059/buletinpeternak.v39i3.7985

Cited by 4 publications

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“…The high crude fiber content in Limnocharis sp. causes minerals to be bound in the material [56]. This high crude fiber content is thought to contain high pectin therefore, the addition of Limnocharis sp.…”

Section: Characteristics Of Seaweed Saltmentioning

confidence: 99%

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Nurjanah

Abdullah

Jacoeb

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Seaweed salt is low sodium salt made from seaweed. Sargassum sp. is one of the brown seaweed that is utilized as raw material in the production of seaweed salt. The use of other raw materials to increase potassium from seaweed salt, one of is genjer (Limnocharis sp.). This study purpose to determine the characteristics of Sargassum sp. and Limnocharis sp. as raw material in the production of seaweed salt and to determine the characteristics of seaweed salt resulting from the combination of Sargassum sp. and Limnocharis sp. to Na:K ratio and antioxidant activity. Salt treatment was made from a combination of seaweed and genjer in the ratio of 1:1 and 2:1. The combination filtrate dried using an electric oven at 60°C for 30 hours. The observed data were analyzed using a variety of ANOVA analysis and Duncan’s test was carried out if the results showed a real effect. Seaweed flour from the combination of Sargassum sp. and genjer (Limnocharis sp.) contains high carbohydrate and ash with high crude fiber. Sargassum sp. flour contains flavonoids, steroids, and saponins, while Limnocharis sp. contains flavonoids, steroids, and triterpenoids. The combination of Sargassum sp. and Limnocharis sp. (1:1) reduced the Na:K ratio of seaweed salt. Seaweed salt from a combination of brown seaweed and genjer (1:1) produced 19.88% yield, Na:K ratio 0.34 mg/g, NaCl content 24.04%, and strong antioxidant activity of 73.85 ppm. NaCl content from the combination of Sargassum sp. and Limnocharis sp. (1: 1) was in accordance with the criteria for dietary salt.

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Section: Characteristics Of Seaweed Saltmentioning

confidence: 99%

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Nurjanah

Abdullah

Jacoeb

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Hatta dan Sugiarto (2015) menyatakan bahwa, terjadi penurunan kadar serat kasar pada tongkol jagung akibat fermentasi oleh kapang Pleurotus ostreatus dengan nilai terendah 9.28%, hal tersebut berbanding terbalik dengan hasil penelitian yang dilakukan dengan nilai terendah 19.44%. Pada penelitian Lokapirnasari (2015) menyatakan bahwa penambahan bakteri Acidothermus cellulolyticus dan jamur Aspergillus terreus dapat menurunkan kadar serat kasar dan meningkatkan kandungan protein kasar terhadap fermentasi bekatul selama 7 hari. Hasil penelitian tersebut menunjukan bahwa kadar serat kasar menurun dengan dilakukan penambahan isolat bakteri selulolitik.…”

Section: Pembahasanunclassified

Pengaruh Penambahan Dedak Jagung (Zea mays) dalam Fermentasi Eceng Gondok (Eichhornia crassipes) Sebagai Bahan Pakan Ternak

2021

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Penelitian ini bertujuan untuk menguji kualitas pakan ternak dengan penambahan dedak jagung yang ditinjau dari kandungan gizinya. Penelitian ini menggunakan metode eksperimental dengan variabel manipulasi perbedaan massa dedak tongkol jagung yang meliputi perlakuan A: 125 g dedak jagung sebagai kontrol; perlakuan B: 250 g dedak jagung; dan perlakuan C: 500 g dedak jagung. Parameter yang diukur adalah uji kualitas dengan uji analisis proksimat dan uji analisis fisik. Analisis proksimat meliputi kadar serat kasar, kandungan protein kasar, dan energi. Parameter analisis fisik meliputi nilai rerata suhu, pH, dan kelembapan selama proses fermentasi. Teknik analisis data secara deskriptif kuantitatif. Hasil uji analisis proksimat pakan terbaik, yaitu perlakuan C dengan formula 500 g eceng gondok + 500 g dedak jagung + 2,5 ml molase + 0,7 g ragi tempe, yang menghasilkan kandungan protein kasar tertinggi 9,6685% dan energi tertinggi 1818,3454 kkal/kg namun kadar serat kasar yang terlalu tinggi 28,4518%. Perlakuan B dengan massa dedak jagung 250 g mendapatkan hasil uji analisis dengan kadar serat kasar cukup rendah 19,4444% serat kasar namun protein kasar rendah 6,9721% dan energi rendah 1528,9780 kkal/kg. Perlakuan A sebagai kontrol dengan massa dedak jagung 125 g menghasilkan pakan dengan serat kasar tinggi yaitu, 20,5886%, kandungan protein kasar 7,8866% dan energi cukup tinggi 1781,6887 kkal/kg. Berdasarkan hasil penelitian ini dapat disimpulkan bahwa perbedaan massa dedak jagung berpengaruh terhadap kualitas gizi pakan fermentasi berbahan eceng gondok, dengan hasil terbaik pada perlakuan C dengan massa dedak jagung 500 g.

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“…Telew et al (2013) showed in their research that EM4 decreased crude fiber content of rice hulls up to 24%. Lokapirnasari et al (2015) explained in their study using the combination of bacteria Acidothermus cellulolyticus and Aspergillus terreus might decrease crude fiber content on rice bran fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parameters

Nesti¹,

Baidlowi²,

Fauzi³

et al. 2020

JITV

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The purpose of this research was to determine the effect of the combination of mix culture bacteria (EM4®:E) and fungi (<em>Trichoderma viridae</em>:TV) on physical quality and in vitro rumen fermentation parameters of peanut hull-based feed supplements. Basal feed was divided into four treatments, which were: P0 (BF); P1 (E:25%+TV:75%); P2 (E:50%+TV:50%),; and P3 (E:75%+TV:25%); and each treatment had three replications. Feeds were fermented facultative anaerobically for nine days. The observed parameters were physical qualities (color, odor, fungi appearance and pH), and in vitro rumen fermentation parameters (rumen pH, microbial protein content, and total volatile fatty acid content). Data were analyzed using one way ANOVA design, and the significance of differences were tested using Kruskall-Wallis test for the physical qualities data and Duncan’s New Multiple Range Test (DMRT) test for in vitro rumen fermentation parameters. Results showed that the combination of E and TV at different level did not affect odor and the fungi appearance parameters (P≥0.05), however, it significantly affected P≤0.05) color change from blackish (1.64) in P0 to brownish in P1, P2 and P3 of 2.44; 2.69; and 2.80, respectively. The pH also decreased significantly (P≤0.05) by 10.67%. Treatment also did not affect the rumen pH, microbial protein content, and total volatile fatty acid content (P≥0.05). It is concluded that the combination of the EM4® 25%: <em>Trichoderma viridae</em> 75% on peanut-hull based feed supplement fermentation gives the best result on color and pH fermented feed product without affecting the rumen fermentation process.

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Potensi Kombinasi Bakteri Dan Jamur Selulolitik Pada Fermentasi Bekatul Terhadap Kandungan Serat Kasar Dan Protein Kasar

Cited by 4 publications

References 0 publications

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt

Pengaruh Penambahan Dedak Jagung (Zea mays) dalam Fermentasi Eceng Gondok (Eichhornia crassipes) Sebagai Bahan Pakan Ternak

Effect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parameters

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