The objective of this study was to measure the effect of preparation the shrimp head waste to poultry feed. The experiment was conducted to examine the effect of soaking and steam heat treatment of shrimp heads waste (SHW) on nutrient and nutritional quality. The treatment is soaking and length of steam heat the shrimp heads waste. The experiment was designed in Completely Randomized Design, using factorial (3 x 3) with three replication. The first factors was three level concentration of the dusk rice solution (C1 = 10%; C2 = 20%; and C3 =30%), and the second factors was length steam heat (W1 = 30 min; W2 = 45 min; and W3 = 60 min). Feed was soaked for 48 h prior to steam heat. The results showed that there was no interaction effects (P > 0.05) between concentration of the dusk rice solution and length of steam heat to dry matter (DM), crude protein (CP), lipid and fiber contents of SHW but length of steam factors was significant (P<0.05) to dry matter, crude protein, lipid and fiber contents of SHW and digestibility coefficient (in-vitro) of crude protein. There were interactions (P<0.01) concentration of the dusk rice solution and length of steam factors to chitin contents. There are no significant differences on metabolizable energy but nitrogen retention and protein digestibility was found to be significantly (P<0.05) between the SHW processed than unprocessed. Based on comparative cost analyses and nutritive value indicated, the best treatment was filtered of the dusk rice solution with concentratin 20 % and length of steam heat for 45 min.
Nutrition is an essential factor for microorganisms to grow and survive. Carbon and nitrogen sources are used in producing primary and secondary metabolites. Gamma-Aminobutyric acid (GABA), a non-coded amino acid, is a secondary metabolite which acts as an inhibitory neurotransmitter of the central nervous system. Pediococcus acidilactici DS15 is a bacterium belonging to the order of Lactic Acid Bacteria. This study aimed to determine the effects of nutrients including glutamate, nitrogen and carbon sources on GABA production by Pediococcus acidilactici DS15. The tests were carried out using a range of 30 mM, 40 mM, 50 mM, 60 mM, and 70 mM glutamate as inducer and carbon sources in the form of peptone, yeast extract, skim milk, NH 4 NO 3 , KNO 3 , whey tofu and soy milk as nitrogen sources, and then glucose, lactose, maltosa, sucrose, palm, and cane sugar as carbon sources. The best sources of both will be tested with levels 10, 20, 30, 40, 50, 60, 70, 80, 90 and 100% for nitrogen and 1, 3, 5, 7, 9, 11, 13 and 15% for carbon. The results of this investigation revealed that the addition of 60 mM glutamate caused the higher amount of GABA production and the best source of nitrogen and carbon for Pediococcus acidilactici DS15 were 100% whey tofu and 15% palm sugar, respectively. Production rate of GABA by Pediococcus acidilactici DS15 could reach up to 311,485 mg / L.
ABSTRAK Satu penelitian telah dilakukan dengan tujuan untuk mengetahui pengaruh interaksi antara dosis inokulum dengan lama fermentasi kulit ubi kayu menggunakan bakteri Bacillus amyloliquefaciens terhadap perubahan kandungan zat-zat makanan dan kualitas produk kulit ubi kayu fermentasi (Kukaf). Metode yang digunakan adalah metode eksperimen menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 3 x 3 dengan 3 ulangan. Faktor pertama adalah dosis inokulum dari bakteri Bacillus amyloliquefaciens terdiri dari A1=1%, A2=2% dan A3=3% per 100 g substrat. Faktor kedua adalah lama fermentasi terdiri dari B1=4 hari, B2=6 hari dan B3=8 hari. Peubah yang diamati adalah perubahan kandungan bahan kering, protein kasar, serat kasar, dan kualitas nutrisi seperti kecernaan serat kasar, retensi nitrogen dan energi metabolisme. Hasil penelitian menunjukkan bahwa interaksi antara dosis inokulum Bacillus amyloliquefaciens dengan lamanya fermentasi memberikan pengaruh sangat nyata (P<0,01) terhadap penurunan bahan kering, peningkatan protein kasar dan retensi nitrogen, dan terdapat pengaruh interaksi yang nyata (P < 0,05) antara dosis inokulum dengan lama fermentasi terhadap penurunan serat kasar dan energi metabolisme produk Kukaf, sedangkan pada peubah kecernaan serat kasar interaksinya tidak berpengaruh nyata (P>0,05), namun faktor dosis inokulum berpengaruh nyata (P<0,05) terhadap kecernaan serat kasarnya. Kesimpulan penelitian ini adalah kualitas gizi Kukaf yang terbaik didapat pada perlakuan A3B1(dosis inokulum 3% dan lama fermentasi 4 hari) yang dapat menurunkan bahan kering sebesar 12,32 %, meningkatkan protein kasar sebesar 45,34 % dan merurunkan serat kasar sebesar 13,48%, dengan nilai retensi nitrogen sebesar 66,64 %, kecernaan serat kasar 44,45% dan energi metabolisme 2.135 kkal/kg.
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