Quality of Chicken Feather Processed in Different Conditions

Abstract. The objective of this research was to evaluate the hydrolyzed chicken feather based on pepsin digestibility and nutrient content, after physico-chemical and biological process. It was carried out by experimental methods at feed and nutrition laboratory. The treatments were hydrolyzed feather meals immersed in 0.5% NaOH and Na2S solution for 0, 2, 4, 6 and 8 hours, each treatment was repeated three times. The results showed that chemical treatment (NaOH-Na2S) in various time of incubation at 60oC followed by fermentation using Bacillus sp. MTS at 37oC for four days decreased the protein of hydrolyzed feather (78.88 to 73.06%), but increased the keratin fiber (1.9 to 3.26%). Pepsin digestibility informed that the increasing incubation time from 0, 2, 4, 6 to 8 hours resulted in higher solubility than that of control (30.2% at 8 hours vs 15.4% at 0 hours). Processing chicken feather  by  0.5% NaOH and Na2S solution at 60oC for 6 hours followed by fermentation increased the value of pepsin digestibility.  Key words: hydrolyzed, Bacillus sp. MTS, feather, solubility Abstrak. Penelitian ini bertujuan mengevaluasi kualitas nutrien tepung bulu ayam hasil proses hidrolisis secara fisiko-kimia dan biologis menggunakan Bacillus sp. MTS. Metode eksperimental digunakan dalam penelitian yang menggunakan dua tahap proses hidrolisis yaitu tahap 1: setelah perebusan bulu dalam larutan NaOH maka bulu direndam dalam larutan  0.5% NaOH dan Na2S pada 600C dan tahap 2: fermentasi bulu selama empat hari pada suhu 370C. Perlakuan berupa waktu inkubasi yaitu 0, 2, 4, 6 dan 8 jam diterapkan pada tahap kedua dengan ulangan sebanyak tiga kali. Perlakuan fisiko-kimia yang dilanjutkan fermentasi menggunakan bakteri spesifik penghasil enzim-enzim pendegradasi keratin bulu menurunkan kadar  protein tepung bulu  (78,88% menjadi 73,06%) dan meningkatkan kadar serat tepung bulu (1,9 menjadi 3,26%). Uji kelarutan protein tepung bulu dalam pepsin menginfromasikan bahwa proses tahap 1 menghasilkan nilai kelarutan protein tepung bulu yang meningkat dua kali dibanding kontrol (30,2% pada 8 jam vs 15,4% pada 0 jam inkubasi) atau enam kali dibanding tepung bulu tanpa hidrolisis (5%). Pengolahan bulu ayam menggunakan cara pemanasan, perendaman dalam larutan NaOH dan Na2S selama 6 jam pada 600C serta fermentasi menghasilkan tepung bulu dengan daya larut dalam pepsin  lebih baik dibanding tanpa pengolahan.  Kata kunci: hidrolisis, tepung-bulu, Bacillus sp. MTS, kelarutan

The Prospect of Hydrolyzed Feather Meal as Ruminant Feeds Through Protein Quality Improvement by Microbes

The waste of the broiler processing (feather) is a potential source for animal feed. However the presence of keratins cause limited of feather use. Before using, therefore, feather must be treated to hydrolyze cysteine disulfide bound dominating keratins protein. Enzymatic (biological) treatment using microbes will produce specific feather hydrolyzed and does not have negative impact on environment. The research objected to get the microbes which degradated selected keratins, improve protein quality of feather meal and find out the best ration formulation true in vitro the basic information to formulate in vivo ration. The research has been done in Laboratory of Animal Feedstuff Faculty of Animal Science UNSOED for eight months. Fermentation trial was done on liquid media with bath system. In vitro trial used of Tilley and Terry methods with parameter observe was dry matter digestibility, organic matter digestibility, protein degradation, total VFA and solubility in pepsin. Based on all parameter, on fermentation trial with Bacillus licheniformis decides broiler chicken feather had good prospect to be developed on feed protein source. In vitro trial recommended ration with formulation of fermented feather meal concentrate (15 percent), soybeans meal (5 percent), rice bran (20 percent), molasses (4 percent), mineral mix (1 percent), with forage: concentrate ratio 40 : 60 could be used as in vivo ration. (Animal Production 5(1): 19-24 (2003) Key words : Hydrolyze, Feather, Keratin, Digestibility, Ruminant