Nutritional Value and In Vitro Digestibility of Shrimp Waste Fermented with Isoptericola sp. A10-1

Abstract

The study was aimed at indentifying the nutritional value and in vitro digestibility of shrimp waste fermented with Isoptericola sp. A10-1 bacteria. This types of bacteria was capable in degrading chitin chitinolytic contained in shrimp waste. Chitin has a polymer structure that turned into a monomer structure that was digestible for poultry animal if it was degraded by bacteria. In vitro digestibility was a representation of the poultry digestive system. Samples of 45 fermented shrimp waste were prepared for the content identification of crude protein (CP) and crude fiber (CF). The identifications were conducted by proximate analysis according to the AOAC method. The data obtained in the fermentation results were analyzed by analysis of variance using a randomized block design factorial (5x9) (3 substrate water content, 3 concentration isolates). The next test was Duncan's Multiple Range Test (DMRT) to determine the difference between mean values. The samples used were 10 of the fermented shrimp waste with moisture content of 30% and isolates 15%, compared to the non-fermented shrimp waste. In vitro digestibility conducted was on dry matter, organic matter, crude protein, crude lipid, crude fiber and carbohydrates digestibility. The digestibility analysis results were statistically tested by T test. Shrimp waste fermentation nutrient values were: DM was 61.95 to 73.25%, OM was 55.99 to 56.50%, CP was 26.87 to 27.68%, CF was 20.56 to 21.29 %, and CL was 1.65 to 2.80%. Fermentation with water content of 30% and 15% of isolates decreased 20.30% of crude fiber. Shrimp waste fermentation with Isoptericola sp. A10-1 enhanced the in vitro digestibility of crude fiber and organic materials, but the digestibility of protein, glucose, dry matter and crude protein was the other way around.