{"title":"Improving Nutritional Quality of Turbinaria murayana Seaweed with Fermentation Technology using Local Microorganisms as Poultry Feed","authors":"S. Reski, Linda Suhartati, M. Mahata","doi":"10.23960/JIPT.V9I2.P120-128","DOIUrl":null,"url":null,"abstract":"The purpose of this study was to increase the nutritional content of brown seaweed type Turbinaria murayana by using fermentation methods using different local microorganisms (MOL) as ingredients for poultry feed. The material used is brown seaweed type Turbinaria murayana taken from Sungai Nipah Beach, Pesisir Selatan Regency, West Sumatra Province and MOL as an inoculum. The study used a completely randomized design (CRD) with six treatments and four replications. The treatment was fermentation using different MOLs, namely No MOL (Control), Bamboo Shoot MOL, Rice MOL, Fruit MOL, Vegetable MOL and Banana Weevil MOL. The results showed that fermentation of brown seaweed type Turbinaria murayana using different MOL had a very significant effect (P≤0.01) on the levels of dry matter, crude fibre, crude protein and crude fat. The best improvement in the nutritional quality of fermented Turbinaria murayana seaweed was found in the fermentation treatment using fruit MOL with the nutritional content of 95.17% dry matter, 5.27% crude fiber, 21.43% crude protein, and 2.41% crude fat.","PeriodicalId":17809,"journal":{"name":"JURNAL ILMIAH PETERNAKAN TERPADU","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JURNAL ILMIAH PETERNAKAN TERPADU","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.23960/JIPT.V9I2.P120-128","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
The purpose of this study was to increase the nutritional content of brown seaweed type Turbinaria murayana by using fermentation methods using different local microorganisms (MOL) as ingredients for poultry feed. The material used is brown seaweed type Turbinaria murayana taken from Sungai Nipah Beach, Pesisir Selatan Regency, West Sumatra Province and MOL as an inoculum. The study used a completely randomized design (CRD) with six treatments and four replications. The treatment was fermentation using different MOLs, namely No MOL (Control), Bamboo Shoot MOL, Rice MOL, Fruit MOL, Vegetable MOL and Banana Weevil MOL. The results showed that fermentation of brown seaweed type Turbinaria murayana using different MOL had a very significant effect (P≤0.01) on the levels of dry matter, crude fibre, crude protein and crude fat. The best improvement in the nutritional quality of fermented Turbinaria murayana seaweed was found in the fermentation treatment using fruit MOL with the nutritional content of 95.17% dry matter, 5.27% crude fiber, 21.43% crude protein, and 2.41% crude fat.
本研究的目的是通过使用不同的本地微生物(MOL)作为家禽饲料原料的发酵方法来提高褐藻型murayana Turbinaria的营养含量。使用的材料是取自西苏门答腊省Pessiir Selatan Regency Sungai Nipah海滩和MOL的棕色海藻型Turbinaria murayana作为接种物。该研究采用了完全随机设计(CRD),共有六种治疗和四次重复。结果表明,用不同的MOL(对照)、竹笋MOL、水稻MOL、水果MOL、蔬菜MOL和香蕉象甲MOL发酵褐藻型斑叶藻对干物质、粗纤维、粗蛋白质和粗脂肪含量有非常显著的影响(P≤0.01)。用水果MOL进行发酵处理,营养成分为95.17%干物质、5.27%粗纤维、21.43%粗蛋白质和2.41%粗脂肪,对发酵后的murayana Turbinaria海藻的营养品质改善最好。