Effects of Heating Method on Lycopene, Dry Matter and Nutrient Content of Tomato (Lycopersicon esculentum) Waste as Laying Hen Feed

Handayani, Ulvi Fitri and Wizna, Wizna and Suliansyah, Irfan and Rizal, Yose and Mahata, Maria Endo (2018) Effects of Heating Method on Lycopene, Dry Matter and Nutrient Content of Tomato (Lycopersicon esculentum) Waste as Laying Hen Feed. International journal of poultry science, 17 (2). pp. 63-70. ISSN 1682-8356

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Abstract

Objective: An experiment had been conducted to evaluate the nutrient contentof tomatowastefor laying henfeedaftertreatingtomato waste with different heating methods. Materials and Methods: The tomato waste used in this experiment was comprised of rejected fresh tomatoes from traditional markets. An experiment was performed in a 2×5 factorial arrangement using a completely randomized design (CRD) with 3 replicates. The first factor consisted of two different heating methods (steaming and boiling) and the second factor consisted of five heating durations (0, 4, 8, 12 and 16 min). The measured variables were lycopene (mg/100 g), dry matter (%), organic matter (%), ash (%) and nutrient content of tomato waste [crude protein (%) and crude fiber (%)]. Results: There was no interaction (p>0.05) between heating method and heating duration for lycopene, dry matter, crude protein, crude fiber, organic matter or ash content, while heating method significantly affected (p<0.05) organic matter and ash content. The heating duration also significantly affected (p<0.05) lycopene, dry matter, crude protein, crude fiber, organic matter and ash content of tomato waste. Boiling was better thansteamingfor organicmattercontent,whilesteamingwasbetterthanboiling for ashcontent.Crudeproteinandcrudefiber in boiling andsteamingtreatmentswerenotdifferent. The heatingdurationalso significantly affected(p<0.05) lycopene, dry matter, crude protein, crudefiber, organicmatterandashcontentof tomatowaste. A heating duration of 12 min increased lycopene and organic matter content and maintained the crude protein content. Conclusion: Steaming was the appropriate method for heating tomato waste based on ash content. Heating tomato waste for 12 min was the appropriate method for increasing lycopene and organic matter content and maintaining the crude protein content.

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