PERUBAHAN KANDUNGAN ASAM FITAT DAN ASAM AMINO ESENSIAL BAHAN-BAHAN ORGANIK PAKAN YANG DIFERMENTASI RAGI TEMPE
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Abstract
Kandungan antinutrisi dan nutrisi merupakan hal penting dalam pemilihan bahan pakan, terutama untuk hewan monogastrik. Penelitian ini bertujuan mengetahui perubahan kandungan antinutrisi asam fitat dan nutrisi asam amino esensial pada bahan organik tertentu yang terpilih. Sembilan bahan organik yang merupakan hasil samping agroindustri, yakni dedak padi, kulit kopi, onggok, jagung, ampas kelapa, bungkil kedelai (soy bean meal), dedak gandum (pollard), produk samping jagung corn gluten feed (CGF), dan bungkil kopra difermentasi padat menggunakan ragi tempe selama 48 jam pada suhu 30°C. Miselium yang tumbuh subur, padat, dan merata pada permukaan atas, bawah, dan irisan melintang teramati pada dedak padi, jagung, dan bungkil kopra. Tiga bahan organik terpilih ini kemudian dianalisa kandungan asam fitat dan asam amino esensialnya. Hasil menunjukkan bahwa penurunan terbesar (75,80%) kandungan asam fitat terjadi pada jagung, yakni dari 18,49 ± 0,41 mg g-1 (sebelum fermentasi) menjadi 4,48 ± 0,19 mg g-1 (setelah fermentasi). Peningkatan tertinggi (59%) asam amino esensial total terjadi pada bungkil kopra, yakni dari 38.991,89 ± 447,12 mg kg-1 (sebelum fermentasi) menjadi 61.816,56 ± 894,24 mg kg-1 (setelah fermentasi).
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