The Effect of the Purple Sweet Potato (Ipomoea Batatas L.) on the Fish Waste Silage Composition

Muhammad Zulfikar Fikri; Zaenal Bachruddin; Asih Kurniawati; Chusnul Hanim

doi:10.2991/absr.k.220207.024

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The Effect of the Purple Sweet Potato (Ipomoea Batatas L.) on the Fish Waste Silage Composition

Authors

Muhammad Zulfikar Fikri¹, Zaenal Bachruddin¹^{, *}, Asih Kurniawati¹, Chusnul Hanim¹

¹Laboratory of Nutritional Biochemistry Faculty of Animal Science, Universitas Gadjah Mada Jalan Fauna No. 3, Kampus UGM, Bulaksumur, Yogyakarta, Indonesia, 55281 Phone: (0274) 513363, 588688, EXT 73106/521578, Mobile: +62 (0811255922)

^*Corresponding author. Email: bachrudin@ugm.ac.id

Corresponding Author

Zaenal Bachruddin

Available Online 24 February 2022.

DOI: 10.2991/absr.k.220207.024 How to use a DOI?
Keywords: Fish Waste Silage; L. Paracasei FDY 43; Purple Sweet Potato; Crude Protein; Lactic Acid
Abstract: This study aims to determine the effect of adding different levels of purple sweet potato as a substrate for fermentation by Lactobacillus paracasei FDY 43 on the quality of fish waste silage at a low pH medium. The materials used in this study were fish waste (bycatch) and purple sweet potato flour. The study used L. paracasei FDY 43, which is lactic acid bacteria (LAB) from the collection of the Nutrition Biochemistry Laboratory, Faculty of Animal Science, Universitas Gadjah Mada. The level of purple sweet potato (S) used to observe the improvement of the quality of fish silage fermentation was 0; 2 (Ks)_; 4 (2 Ks); and 6% (3 Ks). Parameters tested include crude protein and crude fat. The data obtained showed that the highest nutritional content of silage products was received at the addition of purple sweet potato levels as much as 2 Ks and then analyzed with variance following a completely randomized design (CRD) in one direction. If there is a significant difference, Duncan’s New Multiple Range Test (DMRT) is used for further analysis. The results showed that the different substrate levels of purple sweet potato as a treatment had a significant effect (P<0.05) on the increase in lactic acid, decrease in pH, and crude protein. The conclusion from the results of this study was that differences in purple sweet potato substrate levels and low pH were able to maintain and improve the quality of fermented fish silage during storage.
Copyright: © 2022 The Authors. Published by Atlantis Press International B.V.
Open Access: This is an open access article under the CC BY-NC license.

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Volume Title: Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
Series: Advances in Biological Sciences Research
Publication Date: 24 February 2022
ISBN: 10.2991/absr.k.220207.024
ISSN: 2468-5747
DOI: 10.2991/absr.k.220207.024 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

Cite this article

ris enw bib

TY  - CONF
AU  - Muhammad Zulfikar Fikri
AU  - Zaenal Bachruddin
AU  - Asih Kurniawati
AU  - Chusnul Hanim
PY  - 2022
DA  - 2022/02/24
TI  - The Effect of the Purple Sweet Potato (Ipomoea Batatas L.) on the Fish Waste Silage Composition
BT  - Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
PB  - Atlantis Press
SP  - 116
EP  - 119
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220207.024
DO  - 10.2991/absr.k.220207.024
ID  - Fikri2022
ER  -

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