PENINGKATAN KUALITAS NUTRIEN BUNGKIL KEDELAI YANG DIFERMENTASI MENGGUNAKAN BAKTERI PENGHASIL FITASE DARI TANAH SEKITAR BUANGAN LIMBAH INDUSTRI TAHU

DINA FARDANI, Ir. Chusnul Hanim, M.Si; Asih Kurniawati, S.Pt., M.Si

2014 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi bungkil kedelai menggunakan bakteri penghasil enzim fitase terhadap peningkatan kualitas nutrien bungkil kedelai. Sebanyak 50 g bungkil kedelai ditambah inokulum penghasil enzim fitase 0%, 5%, 10% dan 15% dari berat bahan keringnya. Fermentasi dilakukan selama 0, 2 dan 4 hari secara aerob pada suhu ruang. Setiap perlakuan terdiri dari 3 ulangan. Bungkil kedelai fermentasi kemudian dikeringkan pada suhu 55oC dan digiling untuk analisis komposisi kimia Variabel yang diamati meliputi kualitas fisik, pH, kadar asam fitat, bahan kering (BK), bahan organik (BO), protein kasar (PK) dan kadar fosfor (P). Analisis data dilakukan dengan analisis variansi pola faktorial 4x3. Jika terdapat perbedaan nyata variabel akibat perlakuan kemudian dilanjutkan dengan uji Duncan�s Multiple Range Test (DMRT). Kualitas fisik bungkil kedelai fermentasi pada setiap perlakuan relatif sama. Level inokulum tidak berpengaruh nyata terhadap nilai pH, kadar BK, BO, PK dan P. Lama fermentasi memiliki pengaruh yang nyata terhadap nilai pH, kadar BK, BO, PK (P<0,05). Level inokulum dan lama fermentasi memiliki pengaruh yang sangat nyata (P<0,01) terhadap kadar asam fitat. Nilai pH pada lama fermentasi 0, 2 dan 4 hari berturut-turut yaitu 6,66, 6,57 dan 6,32, kadar BK yaitu 72,16%, 76,45% dan 74,75%, kadar BO yaitu 91,71%, 92,52% dan 92,00%, kadar PK yaitu 52,13%, 53,76% dan 55,90%, kadar asam fitat mengalami penurunan yang sanggat nyata (P<0,01) yaitu 0,88%, 0,66% dan 0,43%. Kadar asam fitat pada level inokulum 0%, 5%, 10% dan 15% berturut-turut yaitu 0,73%, 0,56%, 0,70%, dan 0,64%. Level inokulum dan lama fermentasi tidak memiliki pengaruh terhadap kadar P. Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa untuk menurunkan kadar asam fitat dapat dilakukan fermentasi dengan penambahan bakteri penghasil fitase sebanyak 5%.

The aim of this research was to examine the effect of soybean meal fermentation using phytase bacteria on nutrient quality improvement of soybean meal. Phytase bacteria isolate was added to 50 g of soybean meal in four different level (0%, 5%, 10% and 15%) based on dry matter and three different periods (0, 2 and 4 days). Each treatment has three replication. Fermentation was conducted aerobically. Fermented soybean meal was examined for its physical quality including odor, texture, colour and presence of fungi and pH. Sample of fermented soybean meal was taken and dried at 55oC for further chemical composition examination including phytic acid, dry matter (DM), organic matter (OM), crude protein (CP) and phosphorus (P) contents. The data obtained were analysed by 4X3 factorial design analysis and continued by Duncan�s Multiple Range Test (DMRT) to examine the differences between mean values of each variable. The physical quality of soybean meal was relatively equal in each treatment. Fermentation period has decreased pH values respectively in 0, 2 and 4 days i.e 6,66, 6,57 and 6,32. Fermentation period also affected DM contents respectively 72,16%, 76,45% and 74,75% and for OM i.e 91,71%, 92,52% and 92,00%. Fermentation period increased CP contents respectively 52,13%, 53,76% and 55,90% for 0, 2 and 4 days of incubation. Fermentation period also decreased phytic acid value (P<0,01) from 0.88 to 0,66% and 0,43%. Inoculum level decreased phytic acid value 0,73%, 0,56%, 0,70% and 0,64% for 0%, 5%, 10% and 15% of inoculum respectively. Inoculum level has no effect in DM, OM and CP. Phosphorus contents was not affected by both inoculum level and fermentation period. The conclusion of this research is fermentation with 5% level of phytase bacteria inoculum could be used to decrease phytic acid contents on soybean meal.

Kata Kunci : Bungkil kedelai, Fermentasi, Kualitas nutrien, Bakteri penghasil fitase, Asam fitat/Soybean meal, Fermentation, Nutritional quality, Phytase bacteria, Phytic acid