Evaluasi Kandungan Nutrien dan Antinutrien Tepung Daun Kelor Terfermentasi sebagai Bahan Baku Pakan Ikan

https://doi.org/10.22146/jfs.58526

Senny Helmiati(1*), Rustadi Rustadi(2), Alim Isnansetyo(3), Zulprizal Zulprizal(4)

(1) Departemen Perikanan, Fakultas Pertanian, Universitas Gadjah Mada, Yogyakarta Indonesia
(2) Departemen Perikanan, Fakultas Pertanian, Universitas Gadjah Mada, Yogyakarta Indonesia
(3) Departemen Perikanan, Fakultas Pertanian, Universitas Gadjah Mada, Yogyakarta Indonesia
(4) Departemen Nutrisi dan Makanan Ternak, Fakultas Peternakan, Universitas Gadjah Mada, Indonesia
(*) Corresponding Author

Abstract


Penelitian ini bertujuan untuk mengevaluasi kandungan nutrien dan antinutrien tepung daun kelor terfermentasi sebagai sumber protein nabati pakan ikan. Tahap penelitian meliputi pembuatan tepung daun kelor, persiapan dan penghitungan kepadatan bakteri, proses fermentasi, dan analisis kandungan nutrien dan antinutriennya. Bakteri yang digunakan untuk fermentasi merupakan campuran bakteri T2A (Bacillus sp.), T3P1 (Bacillus sp.) dan JAL11 (Lactococcus raffinolactis) dengan kepadatan sebesar 2,16x109 cfu/mL. Fermentasi tepung daun kelor dilakukan selama 168 jam. Analisis kandungan nutrien dan zat antinutrien tepung daun kelor terfermentasi dilakukan pada jam ke-24, ke-48, ke-72, ke-96, ke-120, ke-144 dan ke-168. Kandungan nutrien tepung daun kelor meliputi kadar air (9,04±0,00%), abu (9,70±0,21%), protein (25,77±0,08%), lemak (4,80±0,52%), serat kasar (11,60±0,13%), bahan ekstrak tanpa nitrogen (39,06±0,52%), energi (351,27±3,27 kkal/00 g), hemiselulosa (13,79±0,07%), selulosa (9,9±0,06%) dan lignin (15,34±0,31%). Fermentasi dapat meningkatkan kadar air, abu, protein dan lemak, serta menurunkan kadar serat kasar, bahan ekstrak tanpa nitrogen, hemiselulosa, selulosa, lignin dan antinutrien, antara lain fenol, tanin, asam fitat dan HCN. Hasil penelitian menunjukkan bahwa fermentasi dapat meningkatkan kandungan nutrien dan menurunkan kandungan antinutrien tepung daun kelor, sehingga dapat digunakan sebagai sumber protein nabati pada bahan baku pakan ikan.

Keywords


Antinutrien; daun kelor; fermentasi; nutrien; pakan ikan

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DOI: https://doi.org/10.22146/jfs.58526

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