Solid Substrate Fermentation of Sago Waste and Its Evaluation as Feed Ingredient for Red Hybrid Tilapia

Abstract

The increasing demand for fishmeal in aquaculture industry causes the rising cost of feed yearly. Here, we reported on the solid-state fermentation of sago waste inoculated with mixed microbial cultures, optimization of its fermentation parameters to improve the nutrient contents, and the use of the fermented sago waste as an ingredient in the formulation of fish feed diet. The use of Bacillus amyloliquefaciens, Aspergillus niger, and Neurospora crassa as inoculums gave the best, improved physiochemical properties and nutrient content of the fermented sago waste. The optimum conditions were 5 days, 28°C, pH 3, and sodium nitrate as a nitrogen source. Under the optimized conditions, moisture content, crude protein, and ash increases by 11.8%, 1.3%, and 5.1%; whereas dry matter and crude fiber decreases by 11.8% and 6.1%; respectively. The fermented sago waste prepared was further used as ingredient in the formulation of the fish feed diet and fed to red hybrid tilapia. Fish feed that contained up to 150 g kg-1 of fermented sago waste had a similar growth rate. Growth performance, specific growth rate, feed conversion ratio, and survival rate of tilapia fed were not of significant difference compared to control diet. The supplementation of the diets for 60 days resulted in 1.50 ± 0.48 g fish-1 mean body weight gain with a specific growth rate of 0.68 ± 0.17% day-1, feed conversion ratio of 2.33 ± 0.84, and survival rate of 80%. This concludes that fermented sago waste has the potential as a partial substitute for fishmeal.

Improving quality of cassava peel meal as raw material for tilapia feed

“…Based on the results, the use of CPM as a raw material for feed does not affect the physiological processes in the body of tilapia. Similar results have been obtained in previous studies which reported that A. niger fermentation in feed material did not affect the survival rate of test fish, including Labeo rohita (Shamna et al, 2015), Penaeus vannamei Boone, 1931 (Jannathulla et al, 2018a;Jannathulla et al, 2018b;Dayal et al, 2020), catfish (Raudah et al, 2018, Asian seabass (Koedrang and Charoendat, 2020), common carp (Anwar et al, 2020), and tilapia (Lani et al, 2021).…”

“…This result is in line with Suharman et al (2021) which reported that A. niger fermentation reduced the crude fiber content of water hyacinth as a raw material for the fish feed from 26.47% to 11.93%. Lani et al (2021) also reported the same results, A. niger fermentation was able to reduce crude fiber and increase protein content in sago waste as ingredient of tilapia feed.…”

Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

“…Oluwaseye et al [75] reported an increase in protein (1.77% and 0.3%) using Aspergillus sojae and Aspergillus ficuum, respectively, in solid-state fermentation of canola meal [75]. Under optimized solid-state fermentation conditions using sago waste, a 1.3% increase in crude protein was obtained [77]. The protein content of pineapple peels using Trichoderma viride was 16% when using bioreactors with aeration (packed-bed bioreactor), and 14.89% when using a conical flask [78].…”

PENGARUH PEMBERIAN PAKAN FERMENTASI AMPAS SAGU DAN TEPUNG KEPALA IKAN TERI DENGAN PERSENTASE BERBEDA TERHADAP KELULUSHIDUPAN DAN PERTUMBUHAN BENIH IKAN BAUNG (Hemibagrus nemurus)

“…Penelitian pemanfaatan ampas sagu sebagai bahan baku masih terbatas. Beberapa penelitian terdahulu yang memanfaatkan ampas sagu sebagai bahan baku pakan meliputi penggunaan ampas sagu untuk ikan nila merah hybrid (Lani et al, 2021) dan pemanfaatan fermentasi ampas sagu dan pengaruhnya terhadap pakan ikan nila (Sumiana et al, 2020). Sementara penelitian yang mengkombinasikan fermentasi ampas sagu dengan tepung kepala ikan teri untuk benih ikan baung belum pernah dilakukan, khususnya mengenai persentase pemberian pakan kombinasi fermentasi ampas sagu dan tepung kepala ikan teri.…”