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Irma Melati
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THE EFFECTS OF BACILLUS SUBTILIS CELLULASE ENZYME ON THE DECREASING OF CRUDE FIBER OF CASSAVA PEELS FOR FISH FOOD INGREDIENTS Irma Melati; MasTri Djoko Sunarno
Widyariset Vol 2, No 1 (2016): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.296 KB) | DOI: 10.14203/widyariset.2.1.2016.57-66

Abstract

The high content of crude fiber in cassava peel limits its digestion ability in fish. Cellulose enzyme from Bacillus subtilis is known to be able to degrade crude fiber. This study was aimed to obtain an effective dose of cellulase enzyme which was added to cassava peel to reduce its crude fiber content. The research was conducted in a completely randomized design with three treatments and two replications. The cellulase enzyme was extracted from Bacillus subtilis. Three different doses of the enzyme including control agent (0%, 25%, and 50%) were tested to degrade the crude fiber of cassava peels during two days of incubation period. Measured parameter is the fiber fraction of Neutral Detergent Fiber, Acid Detergent  Fiber, lignin, cellulose, hemicellulose, reducing sugar, and soluble proteins. The data were analyzed using analysis of variance (F-test) and further with Duncan test to determine the mean difference between groups. The results of this study indicated that the most effective dose of cellulase enzyme to decrease the cassava peel crude fiber was 25%, in which the decrease of NDF, cellulose, and hemicellulose fractions were 16.27%, 18.04%, and 40.82% respectively, while reducing sugars and soluble protein contents increased into 57.50% and 38.94%, respectively.Our findings suggested that the addition of cellulose enzyme could improve cassava peels quality for fish food ingredients. 
THE EFFECTS OF BACILLUS SUBTILIS CELLULASE ENZYME ON THE DECREASING OF CRUDE FIBER OF CASSAVA PEELS FOR FISH FOOD INGREDIENTS Irma Melati; MasTri Djoko Sunarno
Widyariset Vol 2, No 1 (2016): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.296 KB) | DOI: 10.14203/widyariset.2.1.2016.57-66

Abstract

The high content of crude fiber in cassava peel limits its digestion ability in fish. Cellulose enzyme from Bacillus subtilis is known to be able to degrade crude fiber. This study was aimed to obtain an effective dose of cellulase enzyme which was added to cassava peel to reduce its crude fiber content. The research was conducted in a completely randomized design with three treatments and two replications. The cellulase enzyme was extracted from Bacillus subtilis. Three different doses of the enzyme including control agent (0%, 25%, and 50%) were tested to degrade the crude fiber of cassava peels during two days of incubation period. Measured parameter is the fiber fraction of Neutral Detergent Fiber, Acid Detergent  Fiber, lignin, cellulose, hemicellulose, reducing sugar, and soluble proteins. The data were analyzed using analysis of variance (F-test) and further with Duncan test to determine the mean difference between groups. The results of this study indicated that the most effective dose of cellulase enzyme to decrease the cassava peel crude fiber was 25%, in which the decrease of NDF, cellulose, and hemicellulose fractions were 16.27%, 18.04%, and 40.82% respectively, while reducing sugars and soluble protein contents increased into 57.50% and 38.94%, respectively.Our findings suggested that the addition of cellulose enzyme could improve cassava peels quality for fish food ingredients. 
EVALUASI PEMANFAATAN PAKAN DENGAN DOSIS TEPUNG JAGUNG HASIL FERMENTASI YANG BERBEDA UNTUK PERTUMBUHAN BENIH IKAN MAS (Cyprinus carpio) Reza Samsudin; Ningrum Suhenda; Irma Melati; Aditiya Nugraha
Jurnal Riset Akuakultur Vol 6, No 2 (2011): (Agustus 2011)
Publisher : Pusat Riset Perikanan, Badan Riset dan Sumber Daya Manusia Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (106.883 KB) | DOI: 10.15578/jra.6.2.2011.281-289

Abstract

Penggunaan bahan baku lokal yaitu jagung diharapkan dapat menekan harga pakan. Penelitian ini dilakukan di Balai Riset Perikanan Budidaya Air Tawar, Bogor dengan tujuan untuk mengetahui jenis inokulum yang tepat dalam proses fermentasi tepung jagung dan memperoleh dosis tepung jagung hasil fermentasi yang dapat dimanfaatkan dalam formulasi pakan ikan mas. Tiga jenis kapang yang digunakan diperoleh dari Laboratorium Mikrobiologi, PAU, IPB. Proses fermentasi dilakukan selama empat hari dengan dosis 9 mL per 100 g tepung jagung (kepadatan kapang 107) dan diinkubasi pada suhu ruang (30oC). Pada uji coba pakan bobot rata-rata benih ikan mas yang dipergunakan yaitu 9,01±0,01 g/ekor dan dipelihara dalam akuarium (60 cm x 50 cm x 40 cm) dengan padat penebaran 15 ekor/akuarium. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Sebagai perlakuan yaitu pakan buatan yang mengandung tepung jagung fermentasi dengan dosis berbeda: 0%, 5%, 10%,15%, dan 20%. Dari hasil penelitian diperoleh data kadar protein dan kadar lemak jagung yang difermentasi R. oligosporus meningkatmasing-masing dari 9,49% menjadi 17,68% (meningkat 86,3%) dan dari 3,95% menjadi 6,04% (naik 52,91%). Hasil uji coba pada ikan mas menunjukkan bahwa pakan yang mengandung jagung fermentasi (pakan perlakuan) memberikan laju pertumbuhan spesifik, rasio efisiensi protein, retensi lemak, dan konversi pakan yang berbeda nyata (P<0,05) antar perlakuan. Retensi protein untuk semua perlakuan tidak berbeda nyata (P>0,05). Laju pertumbuhan tertinggi (1,96%), konversi pakan terbaik (2,38), dan retensi lemak terendah (terbaik) yaitu 42,98%. diperoleh pada pakan yang mengandung jagung fermentasi 20%.
Co-Authors Aditiya Nugraha MasTri Djoko Sunarno Ningrum Suhenda Reza Samsudin