Abstract
Profile microbiological of pollard fermented with extract of waste vegetable market in different long ripened ABSTRACT. The purpose of fermentation is to produce a product (material feed) that have nutritional content, texture and better biological availability, while it also can reduce the anti-nutritional. Microorganisms are often used as probiotics in feed is kind of Lactobacillus sp and Saccharomyces cerevisiae. Microorganisms are able to produce secondary metabolites such as β -glucan, mannan oligosaccharides and anti-cancer. Very familier as probiotic Lactobacillus among humans or livestock , while saccharomyces cerevisiae have specific characteristics in animal feed because of its ability to produce glutamic acid which can increase feed palatability. Grant Saccharomyces cerevisie can enhance digest protein and fiber, such as cellulose and hemicellulose , with Sacaromyces cerevisiea supplementation can increase the rate of short-chain fatty acids in cecum and suppresses the growth of bacteria from the Enterobacteriaceae species. Observing the above, needed an activity to find additional engineering efforts antibiotics as a source of natural probiotic , prebiotic and synbiotic on the particular poultry and livestock in general, to take advantage of the waste as a probiotic supplement that naturally produced feed additives to support healthy organic livestock production and economically.
Highlights
The purpose of fermentation is to produce a product that have nutritional content, texture and better biological availability, while it can reduce the antinutritional
DNA fingerprinting of lactic acid bacteria in sauerkraut
Utility of Rice Bran Mixed with Fermentation Extract of Vegetable Waste Unconditioned as Probiotics from Vegetable Market
Summary
Penelitian dilaksanakan di Laboratorium Teknologi Pakan dan Laboratorium Mikrobiologi, Jurusan Peternakan, Fakultas Peternakan Universitas Diponegoro Semarang. Bahan yang digunakan adalah limbah kubis, limbah sawi, garam, tetes dan media mikrobiologi. Alat yang digunakan adalah pisau, telenan, ember, plastik dan autoclave. Perlakuan yang dilakukan meliputi berbagai lama pemeraman (2,4 dan 6 hari) dengan konsentrasi ekstrak limbah pasar sayur sebesar 40%. Data diolah dengan statistik non parametrik (diskripif)
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