PENGARUH TEKNIK PENGAPUNGAN HAYATI MELALUI FERMENTASI Rhizopus sp. TERHADAP KANDUNGAN NUTRISI PAKAN IKAN APUNG
Article Sidebar
Main Article Content
Abstract
Fermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan sebelum difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p>0,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenis dibandingkan tanpa penambahan tapioka.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
a). Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial-ShareAlike 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b). Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Ab Jalil A, Abdullah N, Alimon AR, Abd-Aziz S (2014) Nutrient enhancement of ground sago (Metroxylon sagu Rottboll) pith by solid state fermentation with Rhizopus oligosporus for poultry feed. J Food Res 4:1–15. doi: 10.5539/jfr.v4n2p1
Amin MNG, Prastiya RA, Hasan MN, Zakariya, Alamsjah MA (2019) Nutrient improvement of Bruguiera gymnorrhiza peel fruit through fermentation using commercial tempeh (Indonesian fermented soybean) mold. IOP Conf Ser Earth Environ Sci 236:012120. doi: 10.1088/1755-1315/236/1/012120
Aprilia D, Widyahapsari N, Indrati R, Setyabudi S (2016) Evaluasi perlakuan pendahuluan menggunakan kalsium hidroksida untuk biokonversi jerami padi menjadi l-asam laktat oleh Rhizopus oryzae AT3. Agritech 36:253–260. doi: 10.22146/agritech.16587
Asadollahzadeh M, Ghasemian A, Saraeian A, Resalati H, Taherzadeh MJ (2018) Production of fungal biomass protein by filamentous fungi cultivation on liquid waste streams from pulping process. BioResources 13:5013–5031. doi: 10.15376/biores.13.3.5013-5031
Ashour M, Abo-Taleb HA, Abou-Mahmoud MM, El-feky MM (2018) Effect of the integration between plankton natural productivity and environmental assessment of irrigation water, El-Mahmoudia canal, on aquaculture potential of Oreochromis niloticus. Turkish J Fish Aquat Sci 18:1163–1175. doi: 10.4194/1303-2712-v18_10_03
Bramorski A, Christen P, Ramirez M, Soccol CR, Revah S (1998) Production of volatile compounds by the edible fungus Rhizopus oryzae during solid state cultivation on tropical agro-industrial substrates. Biotechnol Lett 20:359–362. doi: 10.1023/A:1005323229125
BSN (1992) Cara uji makanan dan minuman. Standard Nasional Indonesia (SNI) 01-2891-1992. Badan Standardisasi Nasional (National Standardization Agency of Indonesia), Jakarta, hal 1–35
BSN (2009a) Pakan buatan untuk ikan patin (Pangasius sp.). Standard Nasional Indonesia (SNI) 7548-2009. Badan Standardisasi Nasional (National Standardization Agency of Indonesia), Jakarta, hal 1–6
BSN (2006a) Pakan buatan untuk ikan lele dumbo (Clarias gariepinus) pada budidaya intensif. Standard Nasional Indonesia (SNI) 01-4087-2006. Badan Standardisasi Nasional (National Standardization Agency of Indonesia), Jakarta, hal 1–12
BSN (2006b) Pakan buatan untuk ikan mas (Cyprinus carpio L.) pada budidaya intensif. Standard Nasional Indonesia (SNI) 01-4266-2006. Badan Standardisasi Nasional (National Standardization Agency of Indonesia), Jakarta, hal 1–12
BSN (2009b) Pakan buatan untuk ikan gurami (Osphronemus goramy, Lac.). Standard Nasional Indonesia (SNI) 7473:2009. Badan Standardisasi Nasional (National Standardization Agency of Indonesia), Jakarta, hal 1–5
Canedo MS, de Paula FG, da Silva FA, Vendruscolo F (2016) Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation. Bioprocess Biosyst Eng 39:1105–1113. doi: 10.1007/s00449-016-1587-8
Christen P, Bramorski A, Revah S, Soccol CR (2000) Characterization of volatile compounds produced by Rhizopus strains grown on agro-industrial solid wastes. Bioresour Technol 71:211–215. doi: 10.1016/S0960-8524(99)00084-X
Chukeatirote E, Eungwanichayapant PD, Kanghae A (2017) Determination of volatile components in fermented soybean prepared by a co-culture of Bacillus subtilis and Rhizopus oligosporus. Food Res 1:225–233. doi: 10.26656/fr.2017.6.066
Craig S, Helfrich L, Kuhn D, Schwarz M (2017) Understanding fish nutrition, feeds, and feeding. Virginia Coop Extension, Virginia Tech, Virginia State Univ Publication, Virginia, pp 1–6
Delgado E, Reyes-Jaquez D (2018) Extruded Aquaculture Feed: A Review. In: Extrusion of Metals, Polymers and Food Products. InTechOpen, London, pp 145–163. doi: 10.5772/intechopen.69021
Endrawati D, Kusumaningtyas E (2017) Beberapa fungsi Rhizopus sp. dalam meningkatkan nilai nutrisi bahan pakan. Wartazoa 27:81–88. doi: 10.14334/wartazoa.v27i2.1181
Huang L, Wang C, Zhang Y, Chen X, Huang Z, Xing G, Dong M (2019) Degradation of anti-nutritional factors and reduction of immunoreactivity of tempeh by co-fermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1. Int J Food Sci Technol. doi: 10.1111/ijfs.14085
Karimi S, Soofiani NM, Mahboubi A, Taherzadeh MJ (2018) Use of organic wastes and industrial by-products to produce filamentous fungi with potential as aqua-feed ingredients. Sustain 10:1-19. doi: 10.3390/su10093296
Langeland M, Vidakovic A, Vielma J, Lindberg JE, Kiessling A, Lundh T (2016) Digestibility of microbial and mussel meal for Arctic charr (Salvelinus alpinus) and Eurasian perch (Perca fluviatilis). Aquac Nutr 22:485–495. doi: 10.1111/anu.12268
Leiskayanti Y, Sriherwanto C, Suja’i I (2017) Fermentasi menggunakan ragi tempe sebagai cara biologis pengapungan pakan ikan. J Bioteknol Biosains Indones 4:54–63. doi: 10.29122/jbbi.v4i2.2503
Lennartsson PR, Nair RB, Andersson D, Taherzadeh MJ, Souza Filho PF (2018) Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi. Fungal Biol Biotechnol 5:1–10. doi: 10.1186/s40694-018-0050-9
Londoño-Hernandez L, Bolivar G, Ramirez T (2018) Effect of solid state fermentation with Rhizopus oryzae on biochemical and structural characteristics of sorghum (Sorghum bicolor (L.) Moench). Int J Food Ferment Technol 8:2137. doi: 10.30954/2277-9396.01.2018.4
Lücke FK, Fritz V, Tannhäuser K, Arya A (2018) Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition. Food Res Int. doi: 10.1016/j.foodres.2018.11.031
Maas RHW, Springer J, Eggink G, Weusthuis RA (2008) Xylose metabolism in the fungus Rhizopus oryzae: Effect of growth and respiration on l(+)-lactic acid production. J Ind Microbiol Biotechnol 35:569–578. doi: 10.1007/s10295-008-0318-9
Muzdalifah D, Athaillah ZA, Nugrahani W, Devi AF (2017) Colour and pH changes of tempe during extended fermentation. AIP Conf Proc 1803:20036. doi: 10.1063/1.4973163
Pathania S, Sharma N, Handa S (2018) Utilization of horticultural waste (apple pomace) for multiple carbohydrase production from Rhizopus delemar F2 under solid state fermentation. J Genet Eng Biotechnol 16:181–189. doi: 10.1016/j.jgeb.2017.10.013
Refaat AA, Abdel-hady HM, Amin SA, Emam AM (2019) Production and evaluation of soybean tempeh to use as a ready to eat meal in Egyptian hotels. Asian Food Sci J 5:1–9. doi: 10.9734/afsj/2018/43681
Santos TCD, Filho GA, Brito ARD, Pires AJV, Bonomo RCF, Franco M (2016) Production and characterization of cellulolytic enzymes by Aspergillus niger and Rhizopus sp. by solid state fermentation of prickly pear. Rev Caatinga 29:222–233. doi: 10.1590/1983-21252016v29n126rc
Souza Filho PF, Zamani A, Taherzadeh MJ (2018) Edible protein production by filamentous fungi using starch plant wastewater. Waste and Biomass Valorization:1–10. doi: 10.1007/s12649-018-0265-2
Souza Filho PF, Zamani A, Taherzadeh MJ (2017) Production of edible fungi from potato protein liquor (PPL) in airlift bioreactor. Fermentation 3:1–12. doi: 10.3390/fermentation3010012
Sparringa RA, Owens JD (1999) Causes of alkalinization in tempe solid substrate fermentation. Enzyme Microb Technol 25:677–681. doi: 10.1016/S0141-0229(99)00097-6
Sukma A, Jos B, Sumardiono S (2018) Kinetic of biomass growth and protein formation on rice bran fermentation using Rhizopus oryzae. MATEC Web Conf 156:01023. doi: 10.1051/matecconf/201815601023
Suliswati L, Sriherwanto C, Suja’i I (2018) Dampak teknik pengirisan dan pencetakan terhadap daya apung pakan ikan yang difermentasi menggunakan Rhizopus sp. J Bioteknol Biosains Indones 5:127–138. doi: 10.29122/jbbi.v5i2.3096
Umam RD, Sriherwanto C, Yunita E, Suja’i I (2015) Growth of carp (Cyprinus carpio L.) fed with rice bran-coconut bagasse mixed substrate fermented using Rhizopus oryzae. J Bioteknol Biosains Indones 2:81–87. doi: 10.29122/jbbi.v2i2.513
Vidakovic A, Langeland M, Sundh H, Sundell K, Olstorpe M, Vielma J, Kiessling A, Lundh T (2016) Evaluation of growth performance and intestinal barrier function in Arctic Charr (Salvelinus alpinus) fed yeast (Saccharomyces cerevisiae), fungi (Rhizopus oryzae) and blue mussel (Mytilus edulis). Aquac Nutr 22:1348–1360. doi: 10.1111/anu.12344
Welker TL, Overturf K, Snyder S, Liu K, Abernathy J, Frost J, Barrows FT (2018) Effects of feed processing method (extrusion and expansion-compression pelleting) on water quality and growth of rainbow trout in a commercial setting. J Appl Aquac 30:97–124. doi: 10.1080/10454438.2018.1433095
Vasavada N (2016) One-way ANOVA (ANalysis Of VAriance) with post-hoc Tukey HSD (Honestly Significant Difference) test calculator for comparing multiple treatments. https://astatsa.com/OneWay_Anova_with_TukeyHSD/. Diakses 28 Maret 2019
Yuniati D, Utomo NB, Setiawati M, Alimuddin A (2018) Growth Performance and enzyme activities in catfish [Pangasianodon hypophthalmus] fed with water hyacinth-based diet. Biotropia 25:140-7. doi: 10.11598/btb.2018.25.2.840
Zaman AB, Sriherwanto C, Yunita E, Suja’i I (2018) Karakteristik fisik pakan ikan apung non-ekstrusi yang dibuat melalui fermentasi Rhizopus oryzae. J Bioteknol Biosains Indones 5:27–35. doi: 10.29122/jbbi.v5i1.2793