Nutritional quality of fermented bran using aspergillus niger with different incubation time
This study aims to determine the effect of long fermentation of rice bran using Aspergillus niger fungus on the content of dry matter (BK), crude protein (PK), and crude fiber (SK). This study used a unidirectional pattern Complete Randomized Design (RAL) with four treatments, and each treatment wa...
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| Format: | Article |
| Language: | English |
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Universitas Papua
2024-12-01
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| Series: | Jurnal Ilmu Peternakan dan Veteriner Tropis |
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| Online Access: | https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/415 |
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| author | Sri Sukar Yani Muhamad Arif Fadillah Catur Suci Purwati Engkus Ainul Yakin Muhammad Husein |
| author_facet | Sri Sukar Yani Muhamad Arif Fadillah Catur Suci Purwati Engkus Ainul Yakin Muhammad Husein |
| author_sort | Sri Sukar Yani |
| collection | DOAJ |
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This study aims to determine the effect of long fermentation of rice bran using Aspergillus niger fungus on the content of dry matter (BK), crude protein (PK), and crude fiber (SK). This study used a unidirectional pattern Complete Randomized Design (RAL) with four treatments, and each treatment was repeated three times, namely T0: Fermentation of bran using 2.5% Aspergillus niger for 0 days. Q1: Fermentation of bran using 2.5% Aspergillus niger for 3 days. Q2: Fermentation of bran using 2.5% Aspergillus niger for 5 days. Q3: Fermentation of bran using 2.5% Aspergillus niger for 7 days. Fermentation of rice bran with the addition of 5 grams of urea and 20 ml of molasses The results showed that the average value of BK obtained T0: 94.43%, T1: 82.53%, T2: 95.41%, and T3: 88.01%. The average PK value was obtained: T0:13.03%, T1:13.27%, T2:14.12%, and T3:15.27%. The average SK value was obtained: T0:16.64%, T1:16.56%, T2:15.78%, and T3:12.76%. The conclusion obtained from this study is that the fermentation period of 0 to 7 days using Aspergillus niger mushrooms as much as 2.5% has a real effect on dry matter and crude fiber but has no real effect on crude protein content.
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| format | Article |
| id | doaj-art-dcf3e37783e74687b821e75f653c7a9d |
| institution | Kabale University |
| issn | 2620-939X 2620-9403 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Universitas Papua |
| record_format | Article |
| series | Jurnal Ilmu Peternakan dan Veteriner Tropis |
| spelling | doaj-art-dcf3e37783e74687b821e75f653c7a9d2024-12-04T08:03:18ZengUniversitas PapuaJurnal Ilmu Peternakan dan Veteriner Tropis2620-939X2620-94032024-12-0114410.46549/jipvet.v14i4.415Nutritional quality of fermented bran using aspergillus niger with different incubation timeSri Sukar Yani0Muhamad Arif Fadillah1Catur Suci Purwati2Engkus Ainul Yakin 3Muhammad Husein4Universitas Veteran Bangun Nusantara, Sukoharjo, IndonesiaUniversitas Veteran Bangun Nusantara, Sukoharjo, IndonesiaUniversitas Veteran Bangun Nusantara, Sukoharjo, IndonesiaUniversitas Veteran Bangun Nusantara, Sukoharjo, IndonesiaUniversitas Veteran Bangun Nusantara, Sukoharjo, Indonesia This study aims to determine the effect of long fermentation of rice bran using Aspergillus niger fungus on the content of dry matter (BK), crude protein (PK), and crude fiber (SK). This study used a unidirectional pattern Complete Randomized Design (RAL) with four treatments, and each treatment was repeated three times, namely T0: Fermentation of bran using 2.5% Aspergillus niger for 0 days. Q1: Fermentation of bran using 2.5% Aspergillus niger for 3 days. Q2: Fermentation of bran using 2.5% Aspergillus niger for 5 days. Q3: Fermentation of bran using 2.5% Aspergillus niger for 7 days. Fermentation of rice bran with the addition of 5 grams of urea and 20 ml of molasses The results showed that the average value of BK obtained T0: 94.43%, T1: 82.53%, T2: 95.41%, and T3: 88.01%. The average PK value was obtained: T0:13.03%, T1:13.27%, T2:14.12%, and T3:15.27%. The average SK value was obtained: T0:16.64%, T1:16.56%, T2:15.78%, and T3:12.76%. The conclusion obtained from this study is that the fermentation period of 0 to 7 days using Aspergillus niger mushrooms as much as 2.5% has a real effect on dry matter and crude fiber but has no real effect on crude protein content. https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/415Dry matterCrude proteinCrude fiberBranAspergillus niger |
| spellingShingle | Sri Sukar Yani Muhamad Arif Fadillah Catur Suci Purwati Engkus Ainul Yakin Muhammad Husein Nutritional quality of fermented bran using aspergillus niger with different incubation time Jurnal Ilmu Peternakan dan Veteriner Tropis Dry matter Crude protein Crude fiber Bran Aspergillus niger |
| title | Nutritional quality of fermented bran using aspergillus niger with different incubation time |
| title_full | Nutritional quality of fermented bran using aspergillus niger with different incubation time |
| title_fullStr | Nutritional quality of fermented bran using aspergillus niger with different incubation time |
| title_full_unstemmed | Nutritional quality of fermented bran using aspergillus niger with different incubation time |
| title_short | Nutritional quality of fermented bran using aspergillus niger with different incubation time |
| title_sort | nutritional quality of fermented bran using aspergillus niger with different incubation time |
| topic | Dry matter Crude protein Crude fiber Bran Aspergillus niger |
| url | https://journal.fapetunipa.ac.id/index.php/JIPVET/article/view/415 |
| work_keys_str_mv | AT srisukaryani nutritionalqualityoffermentedbranusingaspergillusnigerwithdifferentincubationtime AT muhamadariffadillah nutritionalqualityoffermentedbranusingaspergillusnigerwithdifferentincubationtime AT catursucipurwati nutritionalqualityoffermentedbranusingaspergillusnigerwithdifferentincubationtime AT engkusainulyakin nutritionalqualityoffermentedbranusingaspergillusnigerwithdifferentincubationtime AT muhammadhusein nutritionalqualityoffermentedbranusingaspergillusnigerwithdifferentincubationtime |