FERMENTASI TEPUNG BULU AYAM DENGAN Bacillus licheniformis B2560 UNTUK MENINGKATKAN KUALITAS BAHAN BAKU PAKANIKAN
Abstract: The purpose of this
study is to examine fermentation of chicken feather meal with Bacillus
licheniformis B2560 to improve the quality of fish feed ingredients. The study
was conducted using an experimental method to completely randomized design
(CRD) 4 treatments, 3 replications, ie P0 = non- fermented ; P1 = 5 ml inoculum
fermentation with B. licheniformis B2560 ; P2 = 10 ml inoculum fermentation
with B. licheniformis B2560 ; and P3 = 15 ml inoculum fermentation with B.
licheniformis B2560, respectively for chicken feather meal as much as 2 g
.Parameters measured were the levels of protein and organoleptic parameters that
support, in the form of the physical properties of chicken feather meal,
include color, texture, and smell. Data were analyzed using a protein content
analysis of variance (ANOVA) with a confidence level of 95 %, followed by
Duncans Multiple Range Test Test (DMRT) with a confidence level of 95 % , while
for the data results of the organoleptic qualitatively analyzed
descriptively.The results showed that the P0 treatment was significantly
different (P < 0.05) with P1, P2, and P3, and between treatments P1, P2, and
P3 respectively were significantly different (P < 0.05). The treatment gives
the best results is the treatment that P1 has the highest protein content of
84.08 % with a change in the physical properties of white -yellow (color), soft
(texture), and less typical sting (smell).
Keywords: Bacillus
licheniformis B2560, fermentation, the quality of raw materials, chicken
feather meal, Fish feed
Penulis: Dini Siswani Mulia
Kode Jurnal: jpbiologidd140146
