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Potensi Bakteri Lactococcus sp. dan Lactobacillus sp. untuk Peningkatan Kualitas Limbah Kulit Kacang Sebagai Alternatif Bahan Pakan
[Potential of Lactococcus sp. and Lactobacillus sp. Bacteria for Quality Improvement of Peanut Peel Waste as Alternative Feed Ingredients]
Corresponding Author(s) : Widya Paramita Lokapirnasari
Jurnal Ilmiah Perikanan dan Kelautan, Vol. 10 No. 1 (2018): Jurnal ilmiah perikanan dan kelautan
Abstract
Abstrak
Tujuan penelitian ini untuk menterminasi peningkatan kandungan nutrien dalam fermentasi makanan yang terdapat dari kulit kacang sebagai bahan pakan alternatif untuk ternak dan ikan. Penelitian ini terdiri dari tiga perlakuan dan lima replikasi P0: kulit kacang+isolat 0%; P1: kulit kacang+1% Lactococus sp. ; P2 : kulit kacang+1% Lactobacillus sp. Proses fermentasi dilakukan selama 5 hari dalam keadaan aerob. Hasil menunjukan bahwa terdapat berdedaan yang signifikan antara perlakuan (p<0,05). Penggunaan isolat Lactococcus sp. dan Lactobacillus sp. dapat meningkatkan kandungan nutrient dari limbah kulit kanang. Terdapat penurunan aerob mentah dari 3,80 sampai 7,70% terdapat peningkatan elestrak nitrogen bebas dari 3,925 sampai 4,38% terdapat peningkatan kandungan energi pencernaan 7.13% sampai 9.30%. berdasarkan hasil penelitian dapat disimpulkan bahwa pengguna 1% Lactococcus sp. dan 1% Lactococcus sp. dapat meningkatkan nilai nutrisi di limbah kulit kacang yang dapat digunakan sebagai alternatif bahan pakan ternak dan ikan.
Abstract
This study aims to determine the increasing of nutrient content in the fermentation of feed stuff derived from peanut wastes as an alternative feed material for livestock and fish. The study consisted of three treatments and five replications, namely P0: peanut peel + 0% isolate, P1: peanut peel + 1% Lactococcus sp, P2: peanut peel +1% Lactobacillus sp. The fermentation process was carried out for 5 days under a facultative anaerobic condition. The results showed that there was a significant difference between treatments (p <0.05). The use of Lactococcus sp and Lactobacillus sp isolates can increase the nutritional content of peanut peel wastes. Therewas a decrease in crude fiber content (CF) of 3.80 to 7.70%, there was an increase of Nitrogen free extract (NFE) of 3.925 to 4.38%, there is an increase in digestible energy (DE) content of 7.13% to 9.30%, there was the increasing metabolizable energy (ME) of 7.13% to 9.12% compared to control. Based on the results it can be concluded that the using of 1% Lactococcus sp and 1% Lactobacillus sp. can increase nutritional value of peanut peel waste that can be used as an alternative ingredients of animal and fish.
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- Angmo, K., Kumari, A., & Bhalla, T. C. (2016). Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology, 66: 428-435.
- AOAC (1990). Official Methods of Analysis. 15th Ed. Association of Official Analytical Chemists Washington DC. USA.
- Araújo, C., Muñoz-Atienza, E., Ramírez, M., Poeta, P., Igrejas, G., Hernández, P. E., Herranz, C., & Cintas, L. M. (2015). Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment. European Food Research and Technology, 241(5): 647-662.
- Asoodeh, A., Chamani, J., & Lagzian, M. (2010). A novel thermostable, acidophilic α-amylase from a new thermophilic Bacillus sp. Ferdowsicous isolated from Ferdows hot mineral spring in Iran: Purification and biochemical characterization. International journal of biological macromolecules, 46(3): 289-297.
- Beck, B. R., Kim, D., Jeon, J., Lee, S. M., Kim, H. K., Kim, O. J., Lee, J. I., Suh, B. S., Do, H. K., Lee, K. H., & Holzapfel, W. H. (2015). The effects of combined dietary probiotics Lactococcus lactis BFE920 and Lactobacillus plantarum FGL0001 on innate immunity and disease resistance in olive flounder (Paralichthys olivaceus). Fish & shellfish immunology, 42(1): 177-183.
- Duangchitchareon, Y. (2006). Selection of probiotic lactic acid bacteria from pickles and fermented plant products (Doctoral dissertation, Chiang Mai: Graduate School, Chiang Mai University.
- Fossi, B. T., & Tavea, F. (2013). Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid. In Lactic Acid Bacteria-R & D for Food, Health and Livestock Purposes. InTech.
- Furtado, D. N., Todorov, S. D., Landgraf, M., Destro, M. T., & Franco, B. D. (2014). Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential. Brazilian Journal of Microbiology, 45(3):47-1054.
- Lee, S. K., Kim, Y. B., & Ji G. E. (1997). Note: purification of amylase secreted from Bifidobacterium adolescentis. Journal of applied microbiology, 83(3): 267-272.
- Lee, N. K., Han, K. J., Son, S. H., Eom, S. J., Lee, S. K., & Paik, H. D. (2015). Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi. LWT-Food Science and Technology, 64(2): 1036-1041.
- Lee, K. W., Shim, J. M., Park, S. K., Heo, H. J., Kim, H. J., Ham, K. S., & Kim, J. H. (2016). Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT-Food Science and Technology, 71:130-137.
- Lynd, L. R., Weimer, P. J., Van Zyl, W. H., & Pretorius, I. S., (2002). Microbial cellulose utilization: fundamentals and bio-technology. Microbiology and molecular biology reviews, 66(3): 506-577.
- Marwa G. M., Amira, M. G., Eman, H. E. A., Enaam, S. S., & Saeid, M. D. (2017). Lactococcus species for conventional Karish cheese conservation. LWT - Food Science and Technology, 79:625-631.
- Minelli, E. B., Benini, A., Marzotto, M. A., Sbarbati, Ruzzenente, O., Ferrario, R., Hendriks, H., & Dellaglio, F. (2004). Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. International Dairy Journal, 14(8): 723-736.
- Oelschlaeger, T. A. (2010). Mechanisms of probiotic actions - A review. International Journal Medical Microbiolology, 300:57-62.
- Pérez J., Munoz-Dorado, J., De la Rubia, T. D. L. R., & Martinez, J. (2002). Biodegradation and biological treatments of cellulose, hemicellulose and lignin: an overview. International Microbiology, 5(2) : 53-63.
- Todorov, S. D., LeBlanc, J. G., & Franco, B. D. G. M. (2012). Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya. World Journal Microbiology Biotechnology, 28:973-984
References
Angmo, K., Kumari, A., & Bhalla, T. C. (2016). Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh. LWT-Food Science and Technology, 66: 428-435.
AOAC (1990). Official Methods of Analysis. 15th Ed. Association of Official Analytical Chemists Washington DC. USA.
Araújo, C., Muñoz-Atienza, E., Ramírez, M., Poeta, P., Igrejas, G., Hernández, P. E., Herranz, C., & Cintas, L. M. (2015). Safety assessment, genetic relatedness and bacteriocin activity of potential probiotic Lactococcus lactis strains from rainbow trout (Oncorhynchus mykiss, Walbaum) and rearing environment. European Food Research and Technology, 241(5): 647-662.
Asoodeh, A., Chamani, J., & Lagzian, M. (2010). A novel thermostable, acidophilic α-amylase from a new thermophilic Bacillus sp. Ferdowsicous isolated from Ferdows hot mineral spring in Iran: Purification and biochemical characterization. International journal of biological macromolecules, 46(3): 289-297.
Beck, B. R., Kim, D., Jeon, J., Lee, S. M., Kim, H. K., Kim, O. J., Lee, J. I., Suh, B. S., Do, H. K., Lee, K. H., & Holzapfel, W. H. (2015). The effects of combined dietary probiotics Lactococcus lactis BFE920 and Lactobacillus plantarum FGL0001 on innate immunity and disease resistance in olive flounder (Paralichthys olivaceus). Fish & shellfish immunology, 42(1): 177-183.
Duangchitchareon, Y. (2006). Selection of probiotic lactic acid bacteria from pickles and fermented plant products (Doctoral dissertation, Chiang Mai: Graduate School, Chiang Mai University.
Fossi, B. T., & Tavea, F. (2013). Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid. In Lactic Acid Bacteria-R & D for Food, Health and Livestock Purposes. InTech.
Furtado, D. N., Todorov, S. D., Landgraf, M., Destro, M. T., & Franco, B. D. (2014). Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential. Brazilian Journal of Microbiology, 45(3):47-1054.
Lee, S. K., Kim, Y. B., & Ji G. E. (1997). Note: purification of amylase secreted from Bifidobacterium adolescentis. Journal of applied microbiology, 83(3): 267-272.
Lee, N. K., Han, K. J., Son, S. H., Eom, S. J., Lee, S. K., & Paik, H. D. (2015). Multifunctional effect of probiotic Lactococcus lactis KC24 isolated from kimchi. LWT-Food Science and Technology, 64(2): 1036-1041.
Lee, K. W., Shim, J. M., Park, S. K., Heo, H. J., Kim, H. J., Ham, K. S., & Kim, J. H. (2016). Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable. LWT-Food Science and Technology, 71:130-137.
Lynd, L. R., Weimer, P. J., Van Zyl, W. H., & Pretorius, I. S., (2002). Microbial cellulose utilization: fundamentals and bio-technology. Microbiology and molecular biology reviews, 66(3): 506-577.
Marwa G. M., Amira, M. G., Eman, H. E. A., Enaam, S. S., & Saeid, M. D. (2017). Lactococcus species for conventional Karish cheese conservation. LWT - Food Science and Technology, 79:625-631.
Minelli, E. B., Benini, A., Marzotto, M. A., Sbarbati, Ruzzenente, O., Ferrario, R., Hendriks, H., & Dellaglio, F. (2004). Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods. International Dairy Journal, 14(8): 723-736.
Oelschlaeger, T. A. (2010). Mechanisms of probiotic actions - A review. International Journal Medical Microbiolology, 300:57-62.
Pérez J., Munoz-Dorado, J., De la Rubia, T. D. L. R., & Martinez, J. (2002). Biodegradation and biological treatments of cellulose, hemicellulose and lignin: an overview. International Microbiology, 5(2) : 53-63.
Todorov, S. D., LeBlanc, J. G., & Franco, B. D. G. M. (2012). Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya. World Journal Microbiology Biotechnology, 28:973-984