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Abstract
The high level of public consumption, balanced with the increasingly dense population globally, makes food waste more and more. Food waste is the second-largest contributor to waste in the world. Moreover, the lack of food waste management makes this condition even worse. This food waste can be found, one of which is in restaurants, school canteens, food courts, and others. Fermentation is the process of breaking down complex substances into simpler ones. A fermentation process can help process food waste into various products such as liquid organic fertilizer, compost, biogas, and raw material for fish feed. Through the fermentation process, food waste can be used as an alternative fish feed with high nutritional content to benefit fish cultivators. Fish need many nutrients for their bodies, with food waste that has been processed will meet the dietary needs of fish. The cultivators will benefit more from the cost of feed and the sale of fish that can meet consumer needs.Moreover, the demand for the fish market is increasing every year. Several factors play a role in the success of the food waste fermentation process and the quality of the resulting product to be converted into fish feed raw materials. These factors include incubation time, pH acidity, and microbial factors that can accelerate the spoilage of fish feed raw materials.Keywords:Fermentation,Restaurant wasteFish feedFactorsQuality of feed IngredientsLiterature review on fermentation factors of restaurant organic waste affecting feed quality
Highlights
The high level of public consumption, balanced with the increasingly dense population globally, makes food waste more and more
Consists of bacteria Bacillus sp. organic waste nutritional quality of restaurant waste, which was Lactobacillus sp and yeast fermented into animal feed ingredients with a protein content of 50.83%
Decreasing the pH from pH 7 and decreasing to pH 4 after 4 weeks during the fermentation process, bacteria of the genus Bacillus, Lactobacillus, and Acetobacter will produce various enzymes that improve the nutritional quality of animal feed ingredients
Summary
An increase in temperature of 10 0C significantly affected the nutrient levels of the feed. A temperature of 40 oC produces a protein content of 41.05%; fat 7.53%; and 12.81 % fiber. While the temperature of 50 oC has a protein content of 44, 14 %; 7.93 % fat, and 12.42 % fiber. The process of fermenting fish feed has been widely carried out by catfish, milkfish, and gourami breeders. This is due to the spike in prices for readymade fish feed, so alternative meals are needed to save livestock costs. Fermentation can increase the nutrients needed by fish, such as protein, fat, and others (Table 7). Through the fermentation process in restaurant waste, fish feed needs will be met. The addition of 0.7 % bacterial consortium powder resulted in at least 35 % higher protein content
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