Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan <br><i>[Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]<i>

• Main Authors: Widya Paramita Lokapirnasari, Oky Setyo Widodo, Emy Koestanti
• Format: Article
• Language: Indonesian
• Published: Faculty of Fisheries and Marine Universitas Airlangga 2018-06-01
• Series: Jurnal Ilmiah Perikanan dan Kelautan
• Subjects: lactococcus sp. , lactobacillus sp., limbah kulit kacang
• Online Access: https://e-journal.unair.ac.id/JIPK/article/view/8547
• ISSN: 2085-5842; 2528-0759

Abstrak Tujuan penelitian ini untuk menterminasi peningkatan kandungan nutrien dalam fermentasi makanan yang terdapat dari kulit kacang sebagai bahan pakan alternatif untuk ternak dan ikan. Penelitian ini terdiri dari tiga perlakuan dan lima replikasi P0: kulit kacang+isolat 0%; P1: kulit kacang+1% Lactococus sp. ; P2 : kulit kacang+1% Lactobacillus sp. Proses fermentasi dilakukan selama 5 hari dalam keadaan aerob. Hasil menunjukan bahwa terdapat berdedaan yang signifikan antara perlakuan (p<0,05). Penggunaan isolat Lactococcus sp. dan Lactobacillus sp. dapat meningkatkan kandungan nutrient dari limbah kulit kanang. Terdapat penurunan aerob mentah dari 3,80 sampai 7,70% terdapat peningkatan elestrak nitrogen bebas dari 3,925 sampai 4,38% terdapat peningkatan kandungan energi pencernaan 7.13% sampai 9.30%. berdasarkan hasil penelitian dapat disimpulkan bahwa pengguna 1% Lactococcus sp. dan 1% Lactococcus sp. dapat meningkatkan nilai nutrisi di limbah kulit kacang yang dapat digunakan sebagai alternatif bahan pakan ternak dan ikan.                                                    Abstract This study aims to determine the increasing of nutrient content in the fermentation of feed stuff derived from peanut wastes as an alternative feed material for livestock and fish. The study consisted of three treatments and five replications, namely P0: peanut peel + 0% isolate, P1: peanut peel + 1% Lactococcus sp, P2: peanut peel +1% Lactobacillus sp. The fermentation process was carried out for 5 days under a facultative anaerobic condition. The results showed that there was a significant difference between treatments (p <0.05). The use of Lactococcus sp and Lactobacillus sp isolates can increase the nutritional content of peanut peel wastes. There was a decrease in crude fiber content (CF) of 3.80 to 7.70%, there was an increase of Nitrogen free extract (NFE) of 3.925 to 4.38%, there is an increase in digestible energy (DE) content of 7.13% to 9.30%, there was the increasing metabolizable energy (ME) of 7.13% to 9.12% compared to control. Based on the results it can be concluded that the using of 1% Lactococcus sp and 1% Lactobacillus sp. can increase nutritional value of peanut peel waste that can be used as an alternative ingredients of animal and fish.