Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

Wizna,; Abbas, Hafil; Rizal, Yose; Dharma, Abdi; Kompiang, I Putu

doi:10.3923/pjn.2009.1636.1640

Cited by 24 publications

(3 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is in agreement with earlier reports that fat content of fermented products are decreased [19] [20]. The fibre content for Gurusa was decreased compared to the dry weight of the raw material [21]. Omemu [18] and Wizna et al [21] have all reported decreased levels in crude fibre content of fermented foods.…”

Section: Discussionsupporting

confidence: 91%

See 1 more Smart Citation

Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Asuk¹,

Kisambira²,

Lubowa³

et al. 2016

FNS

View full text Add to dashboard Cite

The effect of Gurusa, a fermented traditional food on lipid profile and body weight was investigated. Thirty male albino rats weighing between 75-115 g assigned into five study groups designated A to E (n = 6) were fed 20 g of prepared pellets and tap water given ad libitum. The animals were served graded doses of Gurusa. Group A was served 100% rat chow pellets (made of maize bran); groups B, C and D were given pellets of 75% rat chow and 25% Gurusa, 50% rat chow and 50% Gurusa, 25% rat chow and 75% Gurusa respectively while group E was served 100% Gurusa. The lipid profile showed a dose dependent effect of Gurusa administration as one moves down the groups. Group D had a reverse action of group B and showed significant (P < 0.05) increase in TC, TG and HDL compared to groups A and B but a significant (P < 0.05) decrease in LDL compared to group B. Weight changes in group B produced a significant (P < 0.05) increase in MWI and GR compared to the other groups. There was no significant (P ≥ 0.05) difference in MWI and GR of group D when compared with group A. However group C showed significant (P < 0.05) increase in MWI and GR when compared with group A. Gurusa consumption alters both lipid profile and body weight and its combination with maize bran or other foods rich in dietary fibre, have potential to serve therapeutic purposes in the prevention of atherosclerosis and obesity depending on the intended objective.

show abstract

Section: Discussionsupporting

confidence: 91%

“…The fibre content for Gurusa was decreased compared to the dry weight of the raw material [21]. Omemu [18] and Wizna et al [21] have all reported decreased levels in crude fibre content of fermented foods. Possible reason for this decrease may be as a result of breakdown of resistant starch to soluble form [22].…”

Section: Discussionmentioning

confidence: 98%

Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Asuk¹,

Kisambira²,

Lubowa³

et al. 2016

FNS

View full text Add to dashboard Cite

show abstract

“…Adapun kelemahan jagung adalah protein dan asam amino lisinnya rendah, untuk meningkatkan kualitas nutrisi dari jagung tersebut upaya yang dapat dilakukan yaitu dengan melakukan teknologi fermentasi. Beberapa hasil penelitian mengungkapkan bahwa fermentasi onggok selama 6 hari, mampu menurunkan serat kasar 36 persen dan meningkatkan protein kasar 48 persen (Wizna et al, 2009). Sebagai perbandingan berdasarkan hasil penelitian bahwa fermentasi campuran dedak padi dan darah dengan Bacillus amyloliquefaciens yang terbaik pada dosis 3 persen selama 3 hari dapat menurunkan serat kasar dari 11,27 persen menjadi 7,93 persen dengan persentase penurunan serat kasar dari 29,63 persen dan peningkatan energi metabolisme dari 2956 kkal menjadi 3195 kkal (7,48 persen…”

Section: Pendahuluanunclassified

Performans Ayam Broiler yang Diberikan Ransum Berbasis Jagung Fermentasi

Susanti¹,

Ichsan²,

Haryani³

2019

JITPI

View full text Add to dashboard Cite

Penelitian ini bertujuan untuk mengetahui performans ayam broiler yang diberikan ransum berbasis jagung fermentasi. Penelitian dilaksanakan di Kekalik Gerisak, Jalan Swakarsa No. 22 Mataram pada bulan Juli sampai dengan Agustus 2018. Penelitian ini menggunakan 120 ekor ayam broiler strain MB 202. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan empat perlakuan. Keempat perlakuan tersebut adalah P0 (Pakan komersial broiler); P1 (Konsentrat 56 persen + jagung yang tidak difermentasi 44 persen); P2 (Konsentrat 54 persen + jagung fermentasi dengan probiotik Bacillus sp. 46 persen); P3 (Konsentrat 55 persen + jagung fermentasi dengan probiotik Bacillus amyloliquefaciens 45 persen). Masingâ€“masing perlakuan terdiri dari lima ulangan setiap ulangan terdapat 6 ekor ayam. Indikator yang diamati yaitu konsumsi pakan, pertambahan bobot badan, konversi pakan. Hasil penelitian menunjukkan bahwa pemberian jagung yang difermentasi dengan menggunakan probiotik Bacillus sp. dan Bacillus amyloliquefaciens, menunjukkan pengaruh tidak nyata (P>0,05) terhadap konsumsi pakan, tetapi berpengaruh nyata (P<0,05) terhadap pertambahan bobot badan dan konversi pakan. Penggunaan jagung fermentasi dengan menggunakan probiotik Bacillus sp (P2) meningkatkan pertambahan bobot badan dan menurunkan konversi pakan. Penggunaan probiotik Bacillus sp. (P2) lebih baik dibandingkan dengan penggunaan probiotik Bacillus amyloliquefaciens (P3) terhadap pertambahan bobot badan dan konversi pakan.

show abstract

Determination of the available energy, standardized ileal digestibility of amino acids of fermented corn germ meal replacing soybean meal in growing pig diets

Zheng

Long

2022

Animal Nutrition

View full text Add to dashboard Cite

Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

Cited by 24 publications

References 2 publications

Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Performans Ayam Broiler yang Diberikan Ransum Berbasis Jagung Fermentasi

Determination of the available energy, standardized ileal digestibility of amino acids of fermented corn germ meal replacing soybean meal in growing pig diets

Contact Info

Product

Resources

About

Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

Cited by 24 publications

References 2 publications

Evaluation of the Effect of &lt;i&gt;Gurusa&lt;/i&gt;, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Evaluation of the Effect of &lt;i&gt;Gurusa&lt;/i&gt;, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Performans Ayam Broiler yang Diberikan Ransum Berbasis Jagung Fermentasi

Determination of the available energy, standardized ileal digestibility of amino acids of fermented corn germ meal replacing soybean meal in growing pig diets

Contact Info

Product

Resources

About

Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats

Evaluation of the Effect of <i>Gurusa</i>, a Ugandan Cereal-Based Fermented Food on Serum Lipid Profile and Body Weight of Wistar Albino Rats