Crude protein and crude fiber content of fish silage fermented with kombucha tea

Abstract

Fish silage production using mineral acid is considered to have a negative effect because it is highly corrosive. As an alternative, kombucha tea which contains several organic acids and microorganisms can be used as a starter for fish silage fermentation. This study aims to determine the effect of different doses and duration of fermentation on the crude protein and crude fiber content of fish silage. The research method used was a factorial completely randomized design (CRD) method with 2 factors, namely factor A (dose) and factor B (fermentation time). The results showed that the difference in the dose of kombucha tea was not significantly different (p>0.05) on the increase in crude protein, while the difference in fermentation time was considerably different (p<0.05). Meanwhile, the difference in kombucha tea dose was not significantly different (p>0.05) on the decrease in crude fiber, but the difference in fermentation time was significantly different (p<0.05). Based on these results, there was an interaction between the dosage and the length of fermentation time on the crude protein content, while there was no interaction in crude fiber content. In conclusion, fermentation of fish silage using kombucha tea increased crude protein content while decreasing crude fiber content.