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Jurnal Agro Veteriner

ISSN 2303-1697

Vol. 1 / No. 2 / Published : 2013-06

TOC : 3, and page :46 - 54

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Original Article :

The decreasing of crude fiber and the increasing of crude protein content of pineapple peel (ananas comosus l. merr) which fermented by cellulolytic bacteria (actinobacillus sp. ml-08)

Author :

  1. Ulan Novi Nastiti*1
  2. Nunuk Dyah Retno Lastuti*2
  3. Tri Nurhajati*3
  1. Mahasiswa Fakultas Kedokteran Hewan
  2. Dosen Fakultas Kedokteran Hewan
  3. Dosen Fakultas Kedokteran Hewan

Abstract :

The purpose of this study was to know crude fiber and crude protein content of pineapple peel which fermented by cellulolytic bacteria (Actinobacillus sp. ML-08). The experimental design using Complete Random Design (CRD) with five treatments and four replications. Five treatment groups consisted of P0 50 g pineapple peel added 0% Actinobacillus sp. ML-08 and 2% molasses; P1 50 g pineapple peel added 5% Actinobacillus sp. ML-08 and 2% molasses; P2 50 g pineapple peel added 10% Actinobacillus sp. ML-08 and 2% molasses; P3 50 g pineapple peel added 15% Actinobacillus sp. ML-08 and 2% molasses; P4 50 g pineapple peel added 20% Actinobacillus sp. ML-08 and 2% molasses. Proximate analysis were done after pineapple peel were fermented for seven days. The data were analyzed with Analysis of Variance followed by Duncan’s Multiple Range Test. The result showed that the used of Actinobacillus sp. ML-08 up to the level of 10% was able to decrease the crude fiber content of pineapple peel significantly from 4.74% (P0) to 4.61% (P2). The used of Actinobacillus sp. ML-08 up to the level of 20% (P4) has not been able to increase the crude protein content of pineapple peel significantly.

Keyword :

pineapple peel, fermented, cellulolytic bacteria, crude fiber, crude protein,


References :

  1. Anggun, F., (2012). Pengaruh Penambahan Actinobacillus sp. ML-08 Pada Fermentasi Daun Jati (Tectona grandis sp.) Terhadap Kandungan Serat Kasar dan Protein Kasar [Skripsi].. Surabaya : Fakultas Kedokteran Hewan Universitas Airlangga
  2. Mangunwidjaja, D., T. E. Sukmaratri, S. Catur., (2011). Peningkatan Kadar Protein Kasar Ampas Kulit Nanas Melalui Fermentasi Media Padat.. Bogor : Departemen Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Institut Pertanian Bogor


   


Archive Article

Cover Media Content

Volume : 1 / No. : 2 / Pub. : 2013-06
  1. Manfaat penambahan tepung kulit pisang raja bulu (musa paradisiaca l. var sapientum) terhadap pertambahan berat badan dan konversi pakan ayam pedaging jantan
  2. Analisis usaha peternakan sapi perah “bejo” di tenggumung wetan kota surabaya
  3. The decreasing of crude fiber and the increasing of crude protein content of pineapple peel (ananas comosus l. merr) which fermented by cellulolytic bacteria (actinobacillus sp. ml-08)
  4. Kandungan protein kasar dan serat kasar tepung isi rumen yang difermentasi dengan rhizopus oligosporus
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  6. The content of crude protein and crude fiber palm oil fronds fermented by xylanolitic bacteria (bacilluspumilus)
  7. Improvement of dairy milk fat content with feeding of commercial concentrate feed compared to a tofu waste
  8. The use of different probiotic in commercial feed toward growth of protein retention and coarse fiber in tilapia (oreochromis sp.)