ORCID Profile
0000-0002-5393-6983
Current Organisations
National Agency for Research and Innovation (BRIN)
,
Agency for Assessment and Application of Technology
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Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 06-12-2016
Abstract: Being the world’s third largest producer of cocoa (Theobroma cacao), Indonesia provides abundant cocoa pod husk byproduct. Despite its high content of biological materials, its use as animal feed, however, has been limited due to its low nutritive values and significant content of antinutritive substances. Thus, this study was aimed to investigate the changes of selected amino acids glutamate, aspartate, valine, alanine, and proline, as well as the antinutritional compound theobromine in cocoa byproduct-rice bran mixed substrate following fermentation using Rhizopus oryzae. The fermented substrate obtained had its true protein content increased from 1.95% to 23.16%. After analyses using ultra-performance liquid chromatography quadrupole time of flight mass spectrometry, the following amino acids, namely: total and free glutamates, total and free valine, total proline, as well as free alanine underwent increase, while the others decreased. The concentration of the antinutritional factor theobromine was below the limit detectable by HPLC.Keywords: Rhizopus oryzae, Theobroma cacao, theobromine, fermentation, amino acidsABSTRAKSebagai penghasil kakao (Theobroma cacao) terbesar ketiga di dunia, Indonesia mempunyai hasil s ing melimpah berupa kulit cangkang kakao. Meskipun kandungan bahan biologisnya tinggi, penggunaan produk s ing ini sebagai pakan ternak masih terbatas karena nilai gizi yang rendah serta kandungan zat antinutrisi yang tinggi. Oleh karenanya, penelitian ini bertujuan mengetahui perubahan kandungan asam amino glutamat, aspartat, valin, alanin, dan prolin, serta senyawa antinutrisi teobromin dalam c uran hasil s ing coklat-dedak padi pasca fermentasi menggunakan Rhizopus oryzae. Substrat hasil fermentasi mengalami peningkatan kandungan protein sejati dari 1,95% menjadi 23,16%. Hasil analisis menggunakan ultra-performance liquid chromatography quadrupole time of flight mass spectrometry, menunjukkan bahwa kandungan asam amino: glutamat total dan glutamat bebas, valin total dan valin bebas, prolin total, serta alanin bebas mengalami peningkatan, sementara asam amino selainnya mengalami penurunan. Kandungan antinutrisi teobromin berada di bawah ambang batas deteksi oleh HPLC.Kata kunci: Rhizopus oryzae, Theobroma cacao, teobromin, fermentasi, asam amino
Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 26-12-2018
Abstract: Impact of Slicing and Moulding Techniques on the Floatability of the Fish Feed Fermented by Rhizopus sp.ABSTRACTThe use of Rhizopus sp. mycelium as biocoating, biostabilizing, and biofloating agent in the production of floating fish feed through solid fermentation had already been studied as a much simpler alternative to mechanical extrusion. The fermented fish feed, however, had poor floatability in aerated water, probably due to structural damage during the size reduction process of the feed. Thus, this study used alternative size-reducing methods, namely slicing and moulding, to improve the floatability of the fermented feed. Other physical characteristics were also measured and compared to those of commercial sinking and floating fish feeds. Results showed that both the moulded and the sliced fermented-feeds had lower density as well as higher water stability, absorption capacity, floatability, and durability compared to those of the commercial sinking feed used as the fermentation substrate. The hydrophobicity of all the feeds tested were similar, however. The floatability of the fermented feeds obtained in this study was much higher than those of the previous studies. Keywords: floatability, floating feed, sinking feed, water absorption, water stabilityABSTRAKPenggunaan miselium Rhizopus sp. sebagai pelapis permukaan, penstabil, dan pengapung hayati dalam pembuatan pakan ikan apung melalui fermentasi padat telah diteliti sebagai alternatif yang jauh lebih sederhana dibandingkan dengan metode ekstrusi mesin. Namun, pakan ikan fermentasi ini memiliki daya apung yang buruk dalam air bergelembung udara, yang mungkin disebabkan kerusakan struktural selama proses pengecilan ukuran pakan. Karenanya, penelitian ini menggunakan metode lain untuk mengecilkan ukuran, yakni pencetakan dan pengirisan, dalam rangka meningkatkan daya apung pakan yang difermentasi. Karakteristik fisik lainnya juga diukur dan dibandingkan dengan pakan ikan tenggelam dan terapung komersial. Hasil menunjukkan bahwa proses fermentasi serta metode pengecilan dimensi yang digunakan menghasilkan pakan yang memiliki massa jenis lebih rendah, serta stabilitas air, daya serap air, daya apung, serta ketahanan benturan lebih tinggi dibandingkan dengan pakan tenggelam komersial yang digunakan sebagai substrat fermentasi. Namun, nilai hidrofobisitas semua pakan yang diuji adalah sama. Daya apung pakan fermentasi dalam penelitian ini jauh lebih tinggi daripada penelitian sebelumnya.Kata Kunci: daya apung, daya serap air, stabilitas dalam air, pakan apung, pakan tenggelam
Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 08-06-2017
Abstract: Utilization of agroindustrial byproduct as cheap raw materials for aquafeed was h ered by its poor nutritional value as well as high antinutrition content which could be overcome through fermentation. Coconut testa (CT) and cassava bagasse (CB) were mixed, and fermented using Rhizopus oryzae for preparing aquafeed. Subsequent feeding test was carried out on tilapias (Oreochormis niloticus L.) using 5 feeding treatments: one unfermented feed (commercial feed 100%), and the other four feeds produced by fermentation using substrate mixture of CT and CB in 4 different ratios, namely 100%:0%, 75%:25%, 50%:50%, and 25%:75%. Feeding 100% commercial feed (true protein 22.64% and crude fibre 14.67%) showed the best results on the fish growth with body weight gain of 3.96 g and feed conversion ratio of 8.63. Meanwhile, feeding fermented feeds (true protein 7.96-20.27% and crude fiber 14.14-18.47%) resulted in body weight gain in the range of 2.22 to 2.75 g with feed conversion ratio of 10.89 to 13.62. Thus, the fermented feeds promoted growth in tested tilapias albeit less optimally than commercial feed did.Keywords: Rhizopus oryzae, Oreochromis niloticus, coconut testa, cassava bagasse, fermentation ABSTRAKPenggunaan hasil s ing agroindustri sebagai bahan pakan murah ikan terkendala rendahnya nutrisi dan tingginya antinutrisi yang dapat diatasi melalui fermentasi. Dalam penelitian ini, kulit daging buah kelapa (KK) dan onggok singkong (OS) dic ur dengan perbandingan tertentu, lalu difermentasi menggunakan Rhizopus oryzae untuk pakan ikan. Uji pemberian pakan dilakukan terhadap ikan nila (Oreochormis niloticus L.) dengan 5 perlakuan: satu perlakuan pakan tanpa fermentasi (pakan komersial 100%), dan empat perlakuan pakan fermentasi substrat c uran KK dan OS dengan 4 perbandingan yang berbeda, yakni 100%:0%, 75%:25%, 50%:50%, dan 25%:75%. Pemberian pakan komersial 100% (protein sejati 22,64% dan serat kasar 14,67%) memperlihatkan hasil terbaik pada pertumbuhan ikan nila dengan pertambahan bobot badan 3,96 g dan rasio konversi pakan 8,63. Sebaliknya, pemberian pakan fermentasi (protein sejati berkisar 7,96-20,27% dan serat kasar 14,14-18,47%) menghasilkan pertambahan bobot badan ikan pada kisaran 2,22-2,75 g dengan rasio konversi pakan 10,89-13,62. Dengan demikian pakan fermentasi tersebut mendorong pertumbuhan ikan nila namun kurang optimal dibandingkan pakan komersial.Kata Kunci: Rhizopus oryzae, Oreochromis niloticus, kulit daging buah kelapa, onggok, fermentasi
Publisher: IOP Publishing
Date: 2021
DOI: 10.1088/1742-6596/1751/1/012047
Abstract: Sinking pellets disintegrates easily in water, hence reducing water quality and fish productivity due to oxygen-consuming biodegradation of the unconsumed feed. Modifying sinking pellets into more stable floating pellets using an edible tempeh mould through solid fermentation has previously been studied as an alternative to the more expensive extrusion method. However, the fermentation resulted in the uncontrolled growth of the fungal mycelium, causing the in idual pellets to aggregate into a single compact mass. The fermentation also contributed to the dry weight loss of the initial pellets. Thus, using a laboratory-scale bioreactor, this study aimed at generating water-stable and floating properties on sinking-pellets through sub-optimal fermentation using tempeh mould. The conditions varied were the amount of sinking pellets substrate, fermentation duration, and aeration-humidification. Results showed that less pellet aggregation was observed with shorter fermentation time. Based on 40-minute laboratory tests in water, the best 80% floating ability was achieved for 10 g sinking pellets fermented for 72 h with humidified bubble aeration. The fermented pellets showed 42% water stability and 4.86% dry weight loss.
Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 04-12-2017
Abstract: Fermentation Using Tempe Starter as A Biological Method for Providing Buoyancy to Fish FeedABSTRACTRhizopus sp. is known as the fungus in the making of the soybean tempeh, Rhizopus sp. fermentation brought about chemical as well as physical changes on the substrate including the buoyancy and water stability. These features may be used to biologically prepare floating aquafeed. In this study, tempeh starter was used as the biological agent in the fermentation of commercial sinking fish feed in which fermentation period was varied at 0, 22, 24, 26, 28, 30, 32, and 34 hours. The resulting fermented feeds were oven-dried and their physical qualities were measured and compared to the commercial floating fish feed (positive control). Results showed that the fermented feed gained better water stability, absorption capacity, and floatability compared to those of the commercial sinking feed. These values were however still lower than those of the commercial floating feeds. Thus, fermentation process using tempeh mould has potential to be further improved as a biological method of producing floating fish feed. Keywords: fermentation, floatability, Rhizopus sp., water absorption, water stability ABSTRAKRhizopus sp. dikenal sebagai jamur yang digunakan dalam pembuatan tempe kedelai. Fermentasi Rhizopus sp. menyebabkan perubahan kimia dan fisika pada substrat, termasuk daya apung dan stabilitas dalam air. Sifat ini bisa dimanfaatkan untuk membuat pakan ikan apung secara biologis. Dalam penelitian ini, ragi tempe digunakan sebagai agen hayati dalam fermentasi pakan ikan tenggelam komersial dimana periode fermentasi ariasi selama 0, 22, 24, 26, 28, 30, 32, dan 34 jam. Pakan fermentasi yang dihasilkan dikeringkan dengan oven, selanjutnya kualitas fisiknya diukur dan dibandingkan dengan pakan ikan apung komersial (kontrol positif). Hasil penelitian menunjukkan bahwa pakan fermentasi memiliki stabilitas dalam air, daya serap air, dan daya apung yang lebih baik dibandingkan dengan pakan tenggelam komersial. Namun nilai ini masih lebih rendah dibandingkan pakan apung komersial. Oleh karenanya, proses fermentasi menggunakan ragi tempe memiliki potensi untuk diperbaiki lebih lanjut sebagai metode biologis pembuatan pakan ikan apung. Received: 11 October 2017 Accepted: 07 November 2017 Published: 04 December 2017Kata Kunci: daya apung, daya serap air, fermentasi, Rhizopus sp., stabilitas dalam air
Publisher: Universitas Airlangga
Date: 02-09-2022
DOI: 10.20473/JAFH.V11I3.34956
Abstract: Unsustainable use of fish meal as protein and lipid ingredients in aquafeed has driven the search for alternative. Black soldier fly (BSF) (Hermetia illucens) larvae have been widely studied for the substitution purpose. This study aims at investigating the effect of solid fermentation of pelleted diets containing BSF larvae meal (BSFLM) on the growth performance of catfish Clarias sp. Four feed pellets were formulated: F1 (non-fermented, 60% BSFLM), F2 (fermented, 60% BSFLM), F3 (non-fermented, 50% BSFLM), and F4 (fermented, 50% BSFLM). These formulated diets and commercial feed pellets (positive control) were separately fed to the catfishes in 5 aquaria (10 fishes per aquaria in triplicate). Results showed that the fermentation increased the protein level by 10–11%, but kept the crude lipid concentrations unchanged. Specific growth rate (SGR) and weight gain (WG) profiles for fermented feeds F2 and F4 were higher than the non-fermented feeds F1 and F3, respectively. F4 gave the best feed conversion ratio (FCR) of 1.78, which was 15–25% more efficient than F1, F2, and F3. Compared to the commercial feed, the 4 formulated feeds underperformed by around 50% in all of the growth parameters except survival rates (SR) which were not significantly different (93–100%).
Publisher: Elsevier BV
Date: 09-2009
Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 16-09-2016
Abstract: To reduce broiler production cost, a study was carried out on utilisation of alternative, less costly feed components, namely kepok banana peel and corn hominy which were mixed and fermented using the fungus Rhizopus oryzae. The fermented substrate was added into commercial feed in order to determine its influence on the poultry’s production performance. This study employed a completely randomized design (CRD) with four treatments: one using 100% pure commercial feed, and the other three commercial feed mixed with the fermented feed component at the levels of 5%, 10% and 15%. All treatments were repeated four times during 25 days growth period. The results showed that supplementation of the fermented ingredient in the broiler ration at the levels of 5%, 10%, or 15% had no significant effect (P ,05) on the feed consumption, body weight gain, feed conversion ratio, and the final body weight of the animals. Although mixing the fermented feed ingredient up to 15% in the commercial feed promoted the growth of the broilers, the results were not yet comparable to pure commercial feed.Keywords: Corn hominy, broiler, fermentation, kepok banana peel, Rhizopus oryzae AbstrakUntuk mengurangi biaya produksi ayam pedaging, dilakukan pengkajian penggunaan bahan penyusun pakan alternatif yang lebih murah, yaitu kulit pisang kepok dan ok jagung yang dic ur dan difermentasi menggunakan jamur Rhizopus oryzae. Hasil fermentasi tersebut lalu ditambahkan pada pakan komersial ayam pedaging dengan tujuan mengetahui pengaruhnya terhadap pen ilan produksi ayam pedaging. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan, yaitu satu perlakuan 100% pakan komersial murni, dan tiga perlakuan pakan komersial yang dic ur bahan pakan hasil fermentasi tersebut dengan kadar 5%, 10%, dan 15%. Seluruh perlakukan diulang empat kali selama 25 hari masa pemeliharaan. Hasil penelitian menunjukkan bahwa penambahan bahan pakan terfermentasi ke dalam ransum ayam pedaging pada kadar 5%, 10%, atau 15% tidak memberikan pengaruh nyata (P ,05) terhadap konsumsi pakan, pertambahan bobot badan, nilai koversi pakan, dan bobot badan akhir hewan. Meskipun penambahan bahan pakan fermentasi tersebut hingga 15% dalam pakan komersial mendukung pertumbuhan ayam pedaging, namun capaian pertumbuhannya belumlah sebaik pakan komersial.Kata kunci: Ampok jagung, ayam pedaging, fermentasi, kulit pisang kepok, Rhizopus oryzae
Publisher: IOP Publishing
Date: 04-2020
DOI: 10.1088/1755-1315/472/1/012022
Abstract: The objective of this study is to examine physical properties of experimentally formulated diets containing black soldier fly ( Hermetia illucens ) maggots as a protein source replacement. It is fermented by Rhizopus sp. to increase buoyancy in water. Maggots at 60% of total ingredients are incorporated into six prepared diets which received two types of agriculture wastes at three different ratios (3:7, 1:4, 3:17) and tapioca at two different levels (10% and 12%). The protein content is analyzed using proximate method and the physical properties (measured in stability and buoyancy) are evaluated by testing floatation ability under aeration and non-aeration conditions. The six formulated diets have protein content up to 28% (w/w), while the buoyancy and stability characteristics range from 70-93% and 80-95%, respectively. The diet with 3:7 ratio of agriculture wastes and 10% tapioca gives the best results in stability and protein content at 95% and 28.04% (w/w), respectively. Due to its high value properties, the maggot-based floating feed could be used as an alternative nutrition source for fish feed.
Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 08-12-2015
Abstract: Dedak padi dan as kelapa dic ur dengan perbandingan tertentu dan kemudian difermentasi menggunakan Rhizopus oryzae untuk pakan ikan. Uji pemberian pakan lalu dilakukan untuk mengetahui pengaruh pakan terhadap pertumbuhan ikan mas (Cyprinus carpio L.). Dalam penelitian ini digunakan 5 perlakuan: satu perlakuan pakan tanpa fermentasi (pakan komersial 100%), dan empat perlakuan pakan fermentasi substrat c uran bekatul dan as kelapa dengan empat perbandingan yang berbeda, yakni 75%:25%, 50%:50%, 25%:75%, dan 0%:100%. Hasil penelitian menunjukkan bahwa pemberian pakan komersial 100% (protein sejati 15,25% dan serat kasar 6,27%) memperlihatkan hasil terbaik terhadap pertumbuhan ikan mas dengan pertambahan bobot badan 2,56 g dan rasio konversi pakan 1,95. Sementara itu pemberian pakan fermentasi (protein sejati berkisar 4,89-9,97% dan serat kasar 22,87-25,70%) hanya menghasilkan pertambahan bobot badan ikan pada kisaran 0,47-0,64 g dengan rasio konversi pakan 2,50-2,64. Dengan demikian pakan fermentasi tersebut m u mendorong pertumbuhan ikan mas meskipun masih kurang optimal dibandingkan dengan pakan komersial.Kata Kunci: Rhizopus oryzae, Cyprinus carpio, rice bran, coconut bagasse, fermentation ABSTRACTRice bran and coconut bagasse were mixed and then fermented using Rhizopus oryzae for preparing aquafeed. Subsequent feeding test was carried out to determine the effect on the growth of carps (Cyprinus carpio L). Five feeding treatments were employed, one unfermented feed (commercial feed 100%), and the other four feeds produced by fermentation using substrate mixture of rice bran and coconut pulp in four different ratios, namely 75%:25%, 50%:50%, 25%:75%, and 0%:100%. The results showed that feeding 100% commercial feed (true protein 15.25% and crude fibre 6.27%) showed the best results on the fish growth with body weight gain of 2.56 g and feed conversion ratio of 1.95. Meanwhile, feeding fermented feeds (true protein 4.89-9.97% and crude fiber 22.87-25.70%) only resulted in body weight gain in the range of 0.47 to 0.64 g with feed conversion ratio of 2.50 to 2.64. Thus, the fermented feeds promoted growth in tested carps albeit less optimally than commercial feed.Keywords: Rhizopus oryzae, Cyprinus carpio, dedak, as kelapa, fermentasi
Publisher: Badan Pengkajian dan Penerapan Teknologi (BPPT)
Date: 08-07-2019
Abstract: Influence of Biofloatation Technique through Rhizopus sp. Fermentation on the Nutritional Quality of the Floating Fish FeedABSTRACTSolid fermentation using the mold Rhizopus has been used as an alternative method to improve the physical quality of fish feed, namely stability in water and floatability. Although the fermented fish feed produced had been shown previously to have better stability in water and floatability, the effect of the fermentation on the fish feed nutrition has not yet been known. This study aimed to determine the effect of solid fermentation using the mold Rhizopus sp. on the nutrient content of the fermented feed. In addition, the effect of adding tapioca as much as 0, 1, 2, 3, and 4 g to the dry weight loss and density of the fermented feed was investigated. The results showed that the fermented feed contained higher levels of ash and protein than that before fermentation. The addition of tapioca up to 4 g had no significat effect (p .01) on the dry weight loss of the fermented feed, but tended to increase its density compared to those without tapioca addition.Keywords: density, fermentation, fish feed, nutrition, Rhizopus ABSTRAKFermentasi padat menggunakan kapang Rhizopus telah digunakan sebagai metode alternatif untuk memperbaiki kualitas fisik pakan ikan, yakni stabilitas dalam air dan daya apung. Meskipun pakan ikan fermentasi yang dihasilkan sebelumnya sudah dibuktikan memiliki stabilitas dalam air dan daya apung yang lebih baik, namun pengaruh fermentasi terhadap nutrisi pakan ikan tersebut belumlah diketahui. Penelitian ini bertujuan mengetahui pengaruh fermentasi padat menggunakan kapang Rhizopus sp. terhadap kandungan nutrisi pakan fermentasi, dan pengaruh penambahan tapioka sebanyak 0, 1, 2, 3, dan 4 g terhadap kehilangan berat kering dan mass jenis pakan hasil fermentasi. Hasilnya menunjukkan bahwa pakan fermentasi mengandung kadar abu dan protein lebih tinggi dibandingkan sebelum difermentasi. Penambahan tapioka hingga 4 g tidak berpengaruh nyata (p ,01) pada kehilangan berat kering pakan fermentasi, namun cenderung meningkatkan massa jenis dibandingkan tanpa penambahan tapioka.Kata kunci: fermentasi, massa jenis, nutrisi, pakan ikan, Rhizopus
Location: Indonesia
Location: Indonesia
Location: United Kingdom of Great Britain and Northern Ireland
No related grants have been discovered for Catur Sriherwanto.