Open AccessImproving crude protein and crude fat content of Seligi leaf (Phyllanthus buxifolius) flour through probiotic fermentation
Author(s) -
Asma ' Khoyrun Nisa,
Mirni Lamid,
Widya Paramita Lokapirnasari,
Muhamad Amin
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/679/1/012041
Subject(s) - probiotic , fermentation , food science , completely randomized design , biology , raw material , factorial experiment , mathematics , zoology , bacteria , ecology , genetics , statistics
The increasing demand for fish feed causes the requirement for the raw materials of fish feed also increases. Therefore, alternative feed materials are urgently needed. This study aims to investigate Seligi leaf fermented with probiotics as an alternative for feed material. Two factors were investigated; fermentation time (5 and 7 days) and the dose of probiotics (0%, 2%, 4% and 6%). The two factors were arranged in a factorial Completely Randomized Design (CRD). Data were analyzed using analysis of variance, followed by Duncan’s Multiple Range Test for any significant differences. The result showed that Seligi leaf flour fermented with 2% probiotic and fermented for 5 days had the highest crude protein, p<0.05, while reducing the crude fat content in Seligi leaf flour. The results also showed that there was no interaction between the fermentation time and probiotic dose with crude protein and crude fat content in Seligi leaf flour. This result suggests that the nutrition value of Seligi leaf flour as fish feed materials can be improved through probiotic fermentation.