Evaluasi penggunaan hasil fermentasi limbah udang dalam pakan terhadap performan dan kualitas daging broiler

DJUNAIDI, Irfan Hadji, Promotor Prof. Dr. Ir. Tri Yuwanta, SU., DEA

2010 | Disertasi | S3 Ilmu Pertanian

Penelitian ini dilakukan untuk mengkaji pengaruh fermentasi terhadap peningkatan nilai nutritif limbah udang sebagai bahan pakan unggas dengan menggunakan mikroba Bacillus sp dan Aspergillus sp. (A. niger, FCNN 6018;, A.oryzae,FCNN 6004; dan A.sojae, FCNN 6084). Tiga percobaan secara berurutan yaitu fermentasi limbah udang yang tepat sebagai pakan broiler, kemudian mengkaji perubahan nilai kecernaan in-vivo nutrien dan asam aminonya, serta feeding trial penggunaan limbah udang terfermentasi terbaik pada pakan broiler. Hasil penelitian pertama menunjukkan sel mikroba dan aktivitas protease meningkat dengan semakin lamanya inkubasi. Jumlah sel mikroba dan aktivitas protease maksimal Bacillus sp. ,A. niger, A. oryzae dan A. sojae yaitu 4,2.10^7; 1,8.10^5; 1,6 10^5 dan 2,2.10^5; dan 1,0645; 0,6683; 0,7473 dan 0,7414 masing-masing pada inkubasi 20, 72, 48 dan 120 jam. Kandungan bahan kering (BK) dan serat kasar (SK) meningkat (3,33 dan 0,386%), tetapi protein kasar (PK), lemak kasar (LK), kitin dan N-kitin limbah udang menurun (5,06; 4,85; 21,65 dan 6,81 %). Semua asam amino (kecuali lisin) limbah udang meningkat pada perlakuan dengan Aspergillus sp. (rata-rata 21,41%), tetapi menurun dengan Bacillus sp. (7,94%). Hasil penelitian kedua menunjukkan kecernaan limbah udang terfermentasi meningkat pada BK, bahan organik (BO), SK dan LK masing-masing 28,2; 38,7; 136,6 dan 2%, sedangkan kecemaan PK meningkat tetapi tidak berbeda nyata dengan kontrol. Kecemaan LK menurun pada Bacillus sp. dan A.oryzae. Peningkatan kecemaan sejati asam amino (AA) esensial tertinggi dan terendah pada metionin dan lisin (33,5 dan 20,3%) dan , sedangkan pada AA non-esensial terjadi pada alanin dan asam glutamat ( 45,9 dan 12, 18%). Penelitian feeding trial menunjukkan penggunaan limbah udang terfermentasi pada pakan broiler menurunkan bobot badan (BB) 3 dan 5 minggu, nilai cooking loss, water-holding capacity (WHC), kadar lemak daging, kolesterol, trigliserida, dan LDL-kolesterol serum; meningkatkan konversi pakan, konsumsi pakan, nilai lightness dan redness, pH, kadar air, BK, dan abu daging, dan HDL-kolesterol serum (P<0,05), tetapi tidak berpengaruh pada % karkas, nilai tekstur, yellowness dan kadar protein daging dibandingkan dengan kontrol. Pengaruh level penggunaan LUF berpengaruh sangat nyata pada bobot gizzard, proventrikulus dan jejenum (P<0,01), dan tidak ada perbedaan pada bobot organ pencernaan lainnya. Pengaruh jenis mikroba A.niger dan Bacillus sp. berpengaruh pada BB 3 minggu, konsumsi pakan, kadar air, BK, abu dan protein (P<0,01) daging, BB 5 minggu, nilai WHC daging, bobot gizard (P<0,05). Interaksi level penggunaan dan jenis mikroba terjadi pada konversi pakan, % karkas, nilai tekstur, redness, cooking loss, WHC, kadar air, BK, dan abu daging. Hasil penelitian ini menunjukkan penggunaan limbah udang terfermentasi dengan A.niger dan Bacillus sp. dapat digunakan sampai level 7,5% total pakan broiler untuk menjaga kinerja produksi, profil lemak darah, organ pencernaan dan kualitas daging pada tingkat yang baik.

The research was carried out to examine effect of fermentation on increasing nutritive value of shrimp waste (LU) as broiler feed by using microbes, namely Bacillus sp and Aspergillus sp. (A.niger, FCNN 6018; A.oryzae,FCNN 6004; and A.sojae, FCNN 6084). investigated under three consecutive experiments. Three consecutive experiments were carried out, namely a proper fermentation of LU as broiler feed; evaluating improvement of in-vivo nutrient and amino acid digestibilities; then feeding trial assay on utilization of fermented LU as broiler feed. The result of the first experiment showed that microbe cell and protease activity was increased at longer incubation time. The maximum microbe cell at 20, 72, 48 and 120 hours time incubation were 4.2.10^7; 1.8.10^5; 1,6.10^5 and 2,2.10^5, respectively. The respective maximum protease activity of Bacillus sp., Aspergillus niger, A. oryzae and A. sojae were 1.0645, 0.6683, 0.7473 and 0.7414. Dry matter (OM) and crude fiber (CF) contents were increased by 3.33 and 0.386%, respectively. However, crude protein (CP), lipid, chitin and N-chitin were decreased by 5.06, 4.85, 21.65 and 6.81 %, respectively. All of the amino acids (except lysine) of LU increased with Aspergillus sp. treatment (21.41% on average), on the other hand it decreased by 7.94% when Bacillus sp. was used. The result of second experiment showed that OM, organic matter (OM), CF and lipid digestibilities of fermented LU increased (28 .2, 38.7, 136.6 and 2%, respectively), thought CP digestibility increased it did not significantly differ from control. Lipid digestibility decreased with Bacillus sp. and A.oryzae. The highest and lowest increases of true digestibility values of essential amino acids of fermented LU were methionine and lysine (by 33.5 and 20.3%), respectively. While for non-essential amino acids, the respective highest and lowest increases in true digestibility values were alanine and glutamic acid were ( 45.9 and 12.18%) respectively. The result of third experiment (feeding trial) showed that utilization of fermented LU decreased body weight (BW) at 3 and 5 weeks, cooking loss, water-holding capacity (WHC), lipid content of broiler meat, and cholesterol, triglyceride, and LDL cholesterol of blood serum, increased feed conversion and consumption and meat lightness, redness, pH, water, and ash contents, and HDL-cholesterol of serum (P<0.05), but it did not affect carcass percentage, texture, yellowness and protein of broiler meat compared to control. Inclusion level of LUF significantly affected weights of gizzard, proventriculus and jejunum (P<00 1 ), but not other digestive organs weight. The effect of microbial species, A.niger and Bacillus sp., highly significantly increased 3 weeks BW, feed consumption and water, DM, ash and protein meat contents (P

Kata Kunci : Limbah udang,Fermentasi,Broiler,Kinerja produksi,Kualitas daging