Wizna, Wizna and Abbas, Hafil and Rizal, Yose and Dharma, Abdi and Kompiang, Putu (2009) Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens. Pakistan Journal of Nutrition, 8 (10). pp. 1636-1640. ISSN 1680-5194
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Abstract
An experiment was conducted to improve the nutrient content of tapioca by-products (onggok) through fermentation by using cellulolytic bacteria (Bacillus amyloliquefaciens) as inoculums. The experiment was determination of the optimum conditions (dosage of inoculums, fermentation length and temperature) for tapioca by-products (onggok) fermentation based on nutrient quality and quantity of these fermented products. The study was conducted in experimental methods, using the completely randomize design in factorial with 3 treatment were: 1) A factor (Dosage of inoculums: A1 = 2%, A2 = 6%, A3 = !0%), 2) 8 factor (Fermentation length: 81 = 3 days, 82 = 6 days, 83 = 9 days) and 3) C factor (Temperature: C1 = 30°C, C2 = 40°C, C3 = 50°C). Results of study showed that optimum conditions of the fermentation of tapioca by-products (onggok) was at 2% dosage of inoculums, 6 days of fermentation length and 40°C temperature. This conditions can decrease 32% of crude fiber and increase 360% of crude protein which made the nutritional value of the product based on dry-substance was 7.9% crude protein, 2. 75% crude fat, 11.55% crude fiber, 0.26% calcium, 0.17% phosphor, 2190 Kcal/kg metabolic energy and 65.95% nitrogen retention.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Wizna Wizna |
| Date Deposited: | 21 Feb 2019 11:11 |
| Last Modified: | 21 Feb 2019 11:11 |
| URI: | http://repo.unand.ac.id/id/eprint/21750 |
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