Lactic Acid Bacteria Fermentation of High Protein Feeds: The Effect of Molasses and Incubation Time on Improving Digestibility

DOI

10.2991/absr.k.210810.029How to use a DOI?

Keywords

Lactic Acid Bacteria, Protein, Digestibility

Abstract

This research aimed to find out the effects of molasses level addition as soluble carbohydrate sources and incubation time towards in vitro digestibility of fermented protein feed. The treatments given to the fermented protein concentrate were the level of molasses of 0, 2, and 4% and an incubation time of 0, 7, and 14 days. The treatments had three times replication. All the concentrate fermented by lactic acid bacteria, tempeh starter, and ethanol-fermentation starter. The fermentations were incubated at room temperature anaerobically. The best result of fermentation analyzed for Tilley and Terry in vitro digestibility. Therefore, the parameters observed were chemical composition, the digestibility value of the dry matter, organic matter, crude protein, and crude fiber. Chemical composition data analyzed by a completely randomized factorial design. In vitro digestibility data obtained analyzed by one-way design. The results obtained were significantly different due to the treatment then tested by Duncan Multiple Range Test (DMRT). The results showed that fermented protein concentrate which incubated within seven days with the use of 0, 2 and 4% molasses has the best value on chemical composition, then the fermentation was checked for it is in vitro digestibility. The result suggested that use of molasses were significantly (P<0.05) affected the digestibility of dry and organic matter but were not significantly (P>0.05) affected the digestibility of crude protein and crude fiber.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - P G Kinayang
AU  - Z Bachruddin
AU  - A Kurniawati
PY  - 2021
DA  - 2021/08/12
TI  - Lactic Acid Bacteria Fermentation of High Protein Feeds: The Effect of Molasses and Incubation Time on Improving Digestibility
BT  - Proceedings of the 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019)
PB  - Atlantis Press
SP  - 158
EP  - 163
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210810.029
DO  - 10.2991/absr.k.210810.029
ID  - Kinayang2021
ER  -