Lactic Acid Bacteria Fermentation of High Protein Feeds: Effect Storage Time Aerobically and Turmeric (Curcuma Longa) Addition on Quality of Fermented, Fortified and Protected Protein Feed

DOI

10.2991/absr.k.210810.031How to use a DOI?

Keywords

Lactic Acid Bacteria, Protein, Storage, Turmeric

Abstract

Protein feed is an essential nutrient for livestock production, but it is easily spoiled if not appropriately handled. This study aimed to determine the effect storage time aerobically and turmeric (Curcuma longa) addition on chemical and physical properties on fermented, fortified, and protected protein (2F2P) as a feed additive. The high protein feeds as concentrate protein fermented by lactic acid bacteria, tempeh starter, and fermented ethanol starter. The fermentations were incubated at room temperature anaerobically. Meanwhile, protected and fortified of fermented concentrate protein was done by carbohydrate, oil, mineral addition, and heated. This study runs two treatments, the first treatment was the addition of 3% turmeric and without the addition of turmeric, and the second treatment was difference storage time aerobically at 0 and 20 days and room temperature. Storage time that to long causing feed damage because fungal and bacterial contaminants, so that necessary addition antioxidant ingredient like a turmeric to extend storage time. Each treatment had six replications. The variables observed included organoleptic observations consisting of (color, odor, texture, and fungal contaminants). Chemical quality consists of pH value, Aflatoxins, proximate analysis (dry ingredients, organic matter, crude protein, and fat). Physical parameters discussed descriptively. The result of this study showed that addition of turmeric had significant effect (P <0.05) in maintaining on the content of organic matter, crude fat, crude protein, aflatoxin, and FFA contamination, but the addition of turmeric did not effect on pH and organic matter content (P> 0.05). The addition of 3% turmeric can maintain chemical and physical quality, as well influence in reducing aflatoxin contamination from protein fermented, protected, and fortified in storage for 20 days, so that the quality of feed maintained during storage.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - R Abdiwibowo
AU  - Z Bachruddin
AU  - A Kurniawati
PY  - 2021
DA  - 2021/08/12
TI  - Lactic Acid Bacteria Fermentation of High Protein Feeds: Effect Storage Time Aerobically and Turmeric (Curcuma Longa) Addition on Quality of Fermented, Fortified and Protected Protein Feed
BT  - Proceedings of the 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019)
PB  - Atlantis Press
SP  - 175
EP  - 180
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210810.031
DO  - 10.2991/absr.k.210810.031
ID  - Abdiwibowo2021
ER  -