Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation

The objective of this research is to produce alternative food sources of protein by optimizing the potential of jatropha curcas which is agroindustry waste. This study is planned in two years and is a series of jatropha seed exploration through fermentation using Lactobacillus acidophilus. Specific targets in the first year of study were to assess the optimization of the fermentation process by supplementing the source of N soybean meal and fish meal. Experiments using Completely Randomized Design (RAL) factorial pattern with first factor was supplementation (F) and second factor was incubation time (W), fermentation optimization consisted of: F1 (F0 + 2.5% soybean meal flour), F2 (F0 + 2.5% fish meal), F3 (F1 + 0.45% Dicalsium Phosphat) and F4 (F2 + 0.45% Dicalsium Phosphat). The incubation time is differentiated W1: 3 days, W2: 5 days and W3: 7 days. It can be concluded that: dry matter, gross energy, calcium and phospor are influenced by interaction between type of supplementation of source of N + DCP with fermentation time, whereas fat content is only influenced by fermentation time with optimal time decrease of fat content is 5,92 days. Total protein and amino acid levels are only influenced by different types of supplementation. Phorbolester antinutrition levels are influenced by the duration of the fermentation.  Based on antinutritive as a limiting factor. F4W5 is the best treatment and can used as a feed ingredient.

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