Optimasi Lama Fermentasi Pakan Broiler Dengan Limosilactobacillus Fermentum BN21

Muhammad Hazim Abdul Malik, Dr. Ir. Asih Kurniawati, S.Pt., M.Si., IPM; Ir. Muhlisin, S.Pt., M. Agr., Ph.D., IPP.

2025 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui lama inkubasi yang  optimum untuk fermentasi pakan broiler dengan menggunakan bakteri Limosilactobasillus fermentum BN21. Fermentasi dilakukan dengan variasi lama waktu inkubasi 0, 1, 2, 3, dan 4 hari pada suhu ruang, dengan ulangan sebanyak 5 kali pada masing-masing perlakuan. Data yang diambil meliputi kandungan nutrien pakan fermentasi meliputi bahan kering (BK), bahan organik (BO), protein kasar (PK), lemak kasar (LK), dan serat kadar (SK), asam laktat, pH, populasi total bakteri, populasi total bakteri Asam Laktat (BAL), aktivitas antibakteri (Escherichia. Coli, Salmonella, dan Staphylococcus. Aureus), aktivitas antioksidan, dan profil protein. Data penelitian dianalisis menggunakan analisis variansi (ANOVA) pola searah dan jika terdapat perbedaan antar rerata dilanjutkan dengan uji jarak berganda (DMRT). Total populasi bakteri pada hari ke 4 (8,82  ±  0,09) paling rendah (P<0> S.Aureus  setelah hari ke 1 (P<0>E.Coli dan Salmonella aktivitas antibakteri tidak menunjukkan hasil yang signifikan. Kadar Antioksidan menunjukkan perbedaan nyata (P<0>L. fermentum BN21 dapat direkomendasikan sebagai perlakuan optimum dalam produksi pakan broiler. 

The purpose of this study is to establish the appropriate incubation period for the fermentation of broiler feed using the bacterium      Limosilactobacillus fermentum BN21. The fermentation process was carried out at room temperature with variable incubation periods of 0, 1, 2, 3, and 4 days. For each treatment, five repetitions were carried out. The data collected involves the nutrient content of the fermented feed, including proximate analysis (dry matter, crude protein,      extract ether, and crude fiber), lactic acid, pH, total bacterial population, total lactic acid bacteria (LAB) population, antibacterial activity      again E. Coli, Salmonella, and S. Aureus     , antioxidants activity, and protein profile. The research data were subjected to one-way analysis of variance (ANOVA), and if mean differences were identified, Duncan's Multiple Range Test (DMRT) was subsequently employed. The crude fat content and antioxidant activity on the second day exhibited the most significant increase (P<0>S. Aureus was high on days 1, 2, and 4 (P<0>E. coli and Salmonella did not yield meaningful findings. Antioxidant levels exhibited a substantial difference (P<0>

Kata Kunci : Fermentasi, Pakan broiler, Optimasi, Lama inkubasi, Limosilactobasillus Fermentum.