Open AccessEffect of probiotic duration and dose of coffee peel fermentation (Coffea sp.) on crude protein and crude fiber as an alternative fish feed ingredient
Author(s) -
Novi Fatmawati,
Agustono,
Mirni Lamid
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/441/1/012035
Subject(s) - fermentation , food science , ingredient , completely randomized design , probiotic , factorial experiment , fiber , chemistry , biology , zoology , mathematics , bacteria , statistics , genetics , organic chemistry
The research aimed to find out whether there was interaction between fermentation duration and probiotics dose toward the increase in crude protein and decrease in crude fiber content in coffee peel. This research was experimental using complete randomized design (RAL) factorial, data analysis using duncan. The result of the research showed that there was interaction between duration and probiotics doses in coffee peel fermentation to crude protein in day 5 of fermentation duration with probiotics dose of 5%, it was the highest result of crude protein content. There was no interaction between duration fermentation and probiotics dose in fermentation of coffee peel toward crude fiber content in day 7 duration of fermentation with probiotics dose of 5%, it was the result of the lowest crude fiber. Fermentation in 7 days with dose of 5% was the best result. There was increase of protein from 12.15% to 13.93% and decrease of fiber from 34.27% to 30.8%.