Lactic Acid Bacteria Fermentation of High Protein Feeds: The Effect of Molasses and Incubation Time on Improving Digestibility
- https://doi.org/10.2991/absr.k.210810.029How to use a DOI?
- Lactic Acid Bacteria, Protein, Digestibility
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.
- © 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/).
Cite this article
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 - https://doi.org/10.2991/absr.k.210810.029 ID - Kinayang2021 ER -