KUALITAS NUTRISI AMPAS KELAPA (Cocos nucifera L.) FERMENTASI MENGGUNAKAN Aspergillus niger

Heri Kurniawan

doi:10.21059/buletinpeternak.v40i1.9822

KUALITAS NUTRISI AMPAS KELAPA (Cocos nucifera L.) FERMENTASI MENGGUNAKAN Aspergillus niger

https://doi.org/10.21059/buletinpeternak.v40i1.9822

Heri Kurniawan^(1*)

(1) UGM
(*) Corresponding Author

Abstract

This research was aimed to observe the effect of usage of Aspergillus niger for fermenting coconut dregs (Cocos Nucifera L.) on its nutrition quality. Aspergillus niger obtained from Biochemical and Nutrition Laboratory of Animal Science Faculty on UGM, Yogyakarta was optimalized at coconut oil and coconut dregs as substrat. Variable was perceived for example enzyme lipase production, the quality of physical (pH, texture, color, aroma), and chemical composition of coconut dregs, steamed coconut dregs, fermented coconut dregs and steamed fermented coconut dregs. The result showed that Aspergillus niger producted highest enzyme of lipase in four days incubation either at coconut oil (0.85U/ml) and coconut dregs (1.81U/ml) as substrat. The treatment of steaming and fermenting of coconut dregs affected of pH, tekstur, color, aroma as will as decreased dry materials (12.75 and 16.24%), crude fat (13.11 and 29.20%), organic materials (5.21 and 16.89%) but increased crude protein (11.84%), crude fibre (24.85 and 36.81%) and extract materials without nitrogen (10.28 and 23.97%). It could be concluded that Aspergillus niger have activity of lipase which high enough so that can degraded fat content of coconut dregs.

(Key word: Aspergillus niger, Coconut dregs, Fermentation)

Full Text:

PDF

References

Adam, N. Z. and E. M. Ahmed. 2009. Extracellular lipase of Aspergillus niger NRRL3; production, partial purification and properties. Indian J Microbiol. 49: 77 - 83.

Adinarayana, K., K. V. V. S. N. B. Raju, M. I. Zargar, R. B. Devi, P. J. Lakshmi, and P. Ellaiah. 2004. Optimization of process parameters for production of lipase in solid-state fermentation by newly isolated Aspergillus species. Pharmaceutical Biotechnology Division, Department of Pharmaceutical Sciences, Andhra University, Visakhapatnam. 3: 65 - 69

AOAC. 2005. Official methods of analysis of the assosiation of official agricultural chemist. Published by the Association of Official Analytical Chemists, Maryland, USA.

Brooks, A. A. and N. U., Asamudo. 2011. Lipase production by strains of Aspergillus species isolated from contaminated body creams. J. Toxicol. Environ. Health Sci. 3: 311 - 316.

Church, D. C. 1976. Digestive Physiology and Nutrition of Ruminants. Vol. 1: Digestive Physiology. 2nd Ed. Metropolitan Printing Co., Corvallis, OR.

Falony, G., J. C. Armas, J. C. D. Mendoza, and J. L. M. Hernandez. 2006. Production of extracellular lipase from Aspergillus níger by solid-state fermentation. Food Technology Bioetechnol, Mexico. 44: 235 - 240.

Fardiaz, S. 1987. Fisiologi Fermentasi. PAU, IPB dengan LSI IPB, Bogor.

Freer, M. and H. Dove. 2002. Sheep Nutrition. Cabi Publishing, Australia.

Hobson, P. N. and C. S. Stewart. 1997. The Rumen Microbial Ecosystem. Blackie Academic & Professional. London.

Hristov, A. N., P. M. Vander, M. Agle, S. Zaman, and C. Schneider. 2009. Effect of lauric acid and coconut oil on ruminal fermentation, digestion, ammonia losses from manure, and milk fatty acid composition in lactating cows. J. Dairy Sci. 92: 5561 - 5582.

Kusmiati dan N. W. S. Agustini. 2010. Pemanfaatan limbah onggok untuk produksi asam sitrat dengan penambahan mineral Fe dan Mg pada substrat menggunakan kapang Trichoderma sp dan Aspergillus niger. Seminar Nasional Biologi. Fakultas Biologi UGM. 856 - 866

Mairizal. 2009. Pengaruh pemberian kulit ari biji kedelai hasil fermentasi dengan Aspergillus niger sebagai pengganti jagung dan bungkil kedelai dalam ransum terhadap retensi bahan kering, bahan organik dan serat kasar pada ayam pedaging. J. Ilmiah Ilmu-ilmu Peternakan. 12: 35 - 40.

Mirwandhono, E. dan Z. Siregar. 2004. Pemanfaatan hidrolisat tepung kepala udang dan limbah kelapa sawit yang difermentasi dengan Aspergillus niger, Rhizopus oligosporus dan Trichoderma viridae dalam ransum ayam pedaging. Fakultas Pertanian. Universitas Sumatera Utara.

Mohseni, S., G. D. Najafpour, Z. Vaseghi, and S. Mahjoub. 2012. Solid state fermentation of agricultural residues for lipase production in a tray-bioreactor. World Applied Sciences Journal. 16: 1034 - 1039.

Munir, F. F. 2012. Kajian fermentasi kulit buah kakao (Theobroma cacao L.) menggunakan Aspergillus spp. terhadap kecernaan dan konsumsi pada kambing peranakan etawah jantan. Disertasi. Universitas Gadjah Mada, Yogyakarta.

Murtidjo, B. A. 1987. Pedoman Beternak Ayam Broiler. Kanisius, Yogyakarta

Pera, L. M., C. M. Romero, M. D. Baigori, and G. R. Castro. 2006. Catalytic properties of lipase extracts from Aspergillus niger. Food Technology Biotechnol. 44: 247 - 252.

Purwadaria, T., T. Haryati, J. Darma, and O. I. Munazat. 1995. In vitro digestibility evaluation of fermented coconut meal using Aspergillus niger NRRL 337. Balai Penelitian Ternak, Bogor. ISSN 01260 - 4400

Putri, M. F. 2010. Tepung ampas kelapa pada umur panen 11-12 bulan sebagai bahan pangan sumber kesehatan. Jurusan Teknologi Jasa dan Produksi, Universitas Negeri Semarang. Semarang. Jurnal Kompetensi Teknik. 1: 97 - 105.

Sastrosupadi, A. 2000. Rancangan Percobaan Praktis Bidang Pertanian. Kanisius, Yogyakarta.

Subhan, A., T. Yuwanta dan J. H. P. Sidadolong. 2010. Pengaruh penggunaan sagu kukus (Metroxylon spp) dan tepung keong mas (Pomacea spp) sebagai pengganti jagung kuning dalam pakan terhadap penampilan itik jantan alabio, mojosari dan hasil persilangannya. Buletin Peternakan. 34: 30 - 37

Supriatna. 2005. Peningkatan kualitas gizi kulit buah markisa melalui proses fermentasi dengan Aspergillus niger sebagai bahan pakan ternak. Prosiding Temu Teknis Nasional Tenaga Fungsional Pertanian.

Susanti, E. 2000. Pengaruh pemasakan, pemeraman dalam asam fosfat, dan pemeraman dengan Aspergillus spp. jerami kedelai terhadap degradabilitas secara in sacco. Tesis. Fakultas Peternakan Universitas Gadjah Mada, Yogyakarta.

Sjofjan, O. 2001. Perubahan kandungan bahan organik dan protein pada fermentasi campuran onggok dan kotoran ayam. J. Ilmu-ilmu Hayati. 1: 1 - 7.

Utomo, R., C. T. Noviandi, L. M. Yusiati, Rusman, dan I. I. Falah. 2007. Penggunaan Ampas Virgin Coconut Oil (VCO) sebagai pakan domba. Fakultas Peternakan UGM, Yogyakarta.

Vafa, T. S., A. A. Naserian, and A. R. H. Moussavi. 2009. Effect of different levels of fish oil and canola oil on in vitro and in vivo nutrient digestibility. Res. Biol. Sci. 4: 1221 - 1226.

DOI: https://doi.org/10.21059/buletinpeternak.v40i1.9822