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All Journal JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Jurnal Ilmu Nutrisi dan Teknologi Pakan
Martin, Rima Shidqiyya Hidayati
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Agriculture, Biological Sciences & Forestry Veterinary

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Journal : Jurnal Ilmu Nutrisi dan Teknologi Pakan

 1 
Utilisasi Probiotik Cair Asal Fermentasi Black Soldier Fly Larvae (Hermetia illucens) terhadap Performa Ayam Broiler: Utilization of Liquid Probiotics from Black Soldier Fly Larvae (Hermetia illucens) Fermentation on Broiler Chickens Performance Sukiman, Deva Latifa; Mutia, Rita; Martin, Rima Shidqiyya Hidayati; Nahrowi; Utari, Tazkiyah Annisa; Shofiah, Maya; Nugroho, J E
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 21 No. 3 (2023): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.21.3.164-170

Abstract

This study aimed to evaluate the utilization of liquid probiotics from black soldier fly larvae (BSFL) fermentation on broiler chickens' performance. A total of 250 male broilers strain Cobb CP 707 were given 5 treatments of probiotics in drinking water with 5 replications using a completely randomized design. The treatments in this study were P0=commercial broiler feed+drinking water without probiotics, P1=commercial broiler chicken feed+ drinking water with 1 mL L-1 commercial probiotic, P2=commercial broiler chicken feed+water with 1 mL L-1 probiotics from BSFL fermentation, P3=commercial boiler chicken feed+water with 3 mL L-1 probiotics from BSFL fermentation, and P4=commercial broiler chicken feed+water with 5 mL L-1 probiotics from BSFL fermentation. The results showed that BSFL fermentation probiotics were not significantly different on broiler chicken performance. Income over feed and chick cost (IOFCC) in addition to 5 mL L-1 in drinking water was more efficient in saving feed cost and the highest performance index during the broiler rearing. In conclusion, the utilization of BSFL fermentation probiotics in drinking water gave the same effect on broiler chicken performance as the other treatments yet the IOFCC and broiler chicken performance index were more advantageous. Key words: black soldier fly larvae, broiler, performance, probiotics
Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan: Viability of Probiotics from Fermented Maggot (Hermetia illucens) on Temperature and Storage Time Fitri, Selma Destiana; Laconi, Erika Budiarti; Martin, Rima Shidqiyya Hidayati; Nahrowi; Utari, Tazkiyah Annisa; Shofiah, Maya; Nugroho, J E; Rinaldy, A; Erlangga, K
Jurnal Ilmu Nutrisi dan Teknologi Pakan Vol. 21 No. 3 (2023): Jurnal Ilmu Nutrisi dan Teknologi Pakan
Publisher : Departemen Ilmu Nutrisi dan Teknologi Pakan Fakultas Peternakan Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jintp.21.3.171-179

Abstract

This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃. Key words: maggot fermentation, probiotics, storage time, temperature, viability
Co-Authors Anuraga Jayanegara Erlangga, K Fitri, Selma Destiana Laconi, Erika Budiarti Muhammad Ridla Muis, Nurmaya Rahmawati Nahrowi Nahrowi Nahrowi Nugroho, J E Rinaldy, A Rita Mutia Shofiah, Maya Sukiman, Deva Latifa Utari, Tazkiyah Annisa