NILAI NUTRISI DEDAK PADI YANG DIFERMENTASI DENGAN Rhyzopus oligosporus (Nutrients quality of rice bran fermented with Rhyzopus oligosporus)
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Maritje A. Hilakore(1*)
Universitas Nusa Cendana
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Mariana Nenobais(2)
Universitas Nusa Cendana
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Twenfosel Oc. Dami Dato(3)
Universitas Nusa Cendana
(*) Corresponding Author
Keywords:
Rhyzopus oligosporus, fungi, fermentation
Abstract
The experiment was conducted to improve the nutrients quality of rice bran fermented with Rhyzopus oligosporus. The culture used was pure culture and was initiated by rejuvenation of the culture on slanted agar. The method used was experimental using a completely randomized design (CRD) with a 3 x 3 factorial pattern with three factors, namely the first factor was the inoculum level of R. oligosporus 1, 2, and 3% (w/w) and the second factor was incubation time: 24 , 48, and 72 hours to form nine treatment combinations. The combination is L1T1; L1T2; L1T3; L2T1; L2T2; L2T3; L3T1; L3T2 and L3T3. The treatment was repeated three times to form 27 experimental units. Parameters measured were crude protein content, soluble protein, and phytic acid in fermented rice bran. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's test to compare between treatments. The measurement results concluded that the R. oligosporus inoculum level of 2% and incubation time of 72 hours (L2T3) affected the increase in crude protein content (10.88 to 14.27%), soluble protein (from 6.14 to 9.07%), and decrease phytic acid (5.48 to 2.27%).
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References
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Selle PH, Ravindran V, Caldwell RA, Bryden WL. 2000. Phytate and phytase: Consequences for protein utilization. Nutr. Res. Rev. 13(2): 255-278.
Stodolak B, Starzynska-Janiszewska A. 2008. The Influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitro test) of grass-pea seeds. J.Sci. Food and Agric. 88(13): 2265-2270.
Sukma LN, Zackiyah, Gumilar GG. 2010. Pengkayaan asam lemak tak jenuh pada bekatul dengan cara fermentasi padat menggunakan Aspergillus terreus. Jurnal Sains dan Teknologi Kimia. 1(1): 66-72.
Sumiati J, 2005. Rasio molar asam fitat : Zn untuk menentukan suplementasi Zn dan enzim fitase dalam ransum berkadar asam fitat tinggi. Disertasi, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor
Wahyuni SHS. 2003. Fermentasi Dedak Padi Oleh Kapang Aspergillus Ficuum dan Pengaruhnya Terhadap Kadar Fitat, Kualitas Protein Kasar Serta Energi Metabolis Pada Ayam. Jurnal Bionatura 5(2): 141-149.
Winarno FG. 2002. Kimia pangan dan gizi. Gramedia Pustaka Utama, Jakarta.
Apriyantono A, Fardiaz D, Puspitasari NL. 1989. Petunjuk Laboratorium Analisis Pangan. IPB Press, Bogor.
Aunstrop, K. 1979. Production, Isolation And Economic Of Extracellular Enzymes. In: LE. Wingard, E.K.Katair and Goldstein (Eds). Applied Biochemistry Bioengineering Enzymes Technology. Academic Press, New York.
AOAC. 2005. Association of Official Analytical Chemist. 2005. Official Methods of Analysis of AOAC International. 18th Edition. Gaithersburg: AOAC International.
Davies NT, Reid H. 1979. “An evaluation of phytate, zinc, copper, iron and availability from soy based textured vegetable protein meat substitutes or meat extruders. Br. J. Nutr. 41: 579-589.
Endrawati D dan Kusumaningtyas E. 2017. Beberapa Fungsi Rhizopus sp dalam meningkatkan Nilai Nutrisi Bahan Pakan. Wartazoa 27 (2): 81-88.
Fardiaz S. 1988. Fisiologi Fermentasi. Pusat Antar Universitas IPB. Bogor.
Faria SASC, Bassinello PZ, Penteado MVC. 2012. Nutritional composition of rice bran submitted to different stabilization procedures. Bra. J. Pharma. Sci. 48(4): 651-657.
Fitriyani IN, Santoso U, Akbarillah T. 2019. Pengaruh pemberian tempe dedak terhadap performa ayam broiler. Jurnal Sain Peternakan Indonesia 14(3): 246-251.
Greiner, R., and Konietzny,U. 2011. Phytase: Biochemistry, Enzymology And Characteristics Relevant To Animal Feed Use. In: M.R. Bedford and G.G. Partridge (eds.). Enzymes in Farm Animal Nutrition 2nd Ed. USA: CABI Pub.,96-128.
Hilakore MA. 2008. Peningkatan kualitas utritive putak melalui fermentasi campuran Trichoderma reesei dan Aspergillus niger sebagai pakan ruminansia. Disertasi. Bogor Sekolah Pascasarjana, Institut Pertanian Bogor.
Hilakore MA, Twenfosel ODD, Mariana N. 2021. Penggunaan Khamir Saccharomyces cereviseae untuk Memerbaiki Kualitas Nutrien Dedak Padi. Jurnal Nukleus Peternakan 8( 1): 40-45.
Huang L, Wang C, Zhang Y, Chen X, Huang Z, Xing G. 2019. Degradation of antinutritional factors and reduction of immunoreactivity of tempeh by cofermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1. Int. J. Food Sci.Technol. (54)5: 1836- 1848.
Istiqomah, I., Febrisiantosa A, Sofyan A, Damayanti E. 2010. Implementation of fermented rice bran as a flavor enhancer additive and its effect on feed utilization and beef cattle performance. The 5th International Seminar on Tropical Animal Production, Community Empowerment and Tropical Animal Industry, October 19-22, 2010, Yogyakarta, Indonesia.
Murtini ES, Radite AG, Sutrisno A. 2011. Karakteristik kandungan kimia dan daya cerna tempe sorgum coklat (Sorghum bicolor). J.Teknol. dan Industri Pangan 22(2): 150-155.
Nissar J, Ahad T, Naik HR. 2017. A review phytic acid : As antinutrient or nutraceutical. J. Pharmacogn. Phytochem 6(6): 1554-1560.
Nurfahriani D, Nurhaeni, dan Khairuddin. 2018. Analisis Kandungan Protein Terlarut dan Karotenoid Nasi Jagung (Zeamaysvar. Indentata) yang Difermentasi dengan Kapang Oncom Merah (Neurospora sp.). J. Kovalen 4(2): 166-173.
Olanipekun BF, Otunola ET, Oyelade OJ. 2015. Effect of fermentation on antinutritional factors and in vitro protein digestibility of Bambara nut (Voandzeia subterranean L.). Food Science and Quality Management 39: 98-110.
Perdani A W dan Utama Z. 2021. Korelasi Kadar Asam Fitat Dan Protein Terlarut Tepung tempe Kedelai Lokal Kuning (Glycine Max) dan Hitam (Glycine Soja) Selama Fermentasi. Prosiding Pendidikan Teknik Boga Busana (PTBB). Vol. 16 no.1. Fakultas Teknik UNY.
Rokhmah LN, Choirul. A, Sri. H, Dwi. R. 2009. Kajian Kadar Asam Fitat dan Kadar Protein Selama Pembuatan Tempe Kara Benguk (Mucuna Pruriens) dengan Variasi Pengecilan Ukuran dan Lama Fermentasi. Biofarmasi (7) 1: 1-9.
Salleh AB, Musani RM. Ampon BK, Yunus WMZ, Razak CNA. 1993. Extra- and intra-cellular lipases from a thermophilic Rhizopus oryzae and factors affecting their production. Can. J. Microbial 39: 978-981.
Selle PH, Ravindran V, Caldwell RA, Bryden WL. 2000. Phytate and phytase: Consequences for protein utilization. Nutr. Res. Rev. 13(2): 255-278.
Stodolak B, Starzynska-Janiszewska A. 2008. The Influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitro test) of grass-pea seeds. J.Sci. Food and Agric. 88(13): 2265-2270.
Sukma LN, Zackiyah, Gumilar GG. 2010. Pengkayaan asam lemak tak jenuh pada bekatul dengan cara fermentasi padat menggunakan Aspergillus terreus. Jurnal Sains dan Teknologi Kimia. 1(1): 66-72.
Sumiati J, 2005. Rasio molar asam fitat : Zn untuk menentukan suplementasi Zn dan enzim fitase dalam ransum berkadar asam fitat tinggi. Disertasi, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor
Wahyuni SHS. 2003. Fermentasi Dedak Padi Oleh Kapang Aspergillus Ficuum dan Pengaruhnya Terhadap Kadar Fitat, Kualitas Protein Kasar Serta Energi Metabolis Pada Ayam. Jurnal Bionatura 5(2): 141-149.
Winarno FG. 2002. Kimia pangan dan gizi. Gramedia Pustaka Utama, Jakarta.
Published
2022-06-30
How to Cite
Hilakore, M., Nenobais, M., & Dami Dato, T. (2022). NILAI NUTRISI DEDAK PADI YANG DIFERMENTASI DENGAN Rhyzopus oligosporus (Nutrients quality of rice bran fermented with Rhyzopus oligosporus). JURNAL NUKLEUS PETERNAKAN, 9(1), 66-71. Retrieved from https://ejurnal.undana.ac.id/index.php/nukleus/article/view/6663
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