Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times

Abstract. Pazla R, Jamarun N, Zain M, Yanti G, Chandra RH. 2021. Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times. Biodiversitas 22: 3936-3942. This research aimed to evaluate the nutritional q...

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Autores principales: Roni Pazla, Novirman Jamarun, Mardiati Zain, Gusri Yanti, Riki Hiskia Chandra
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Publicado: MBI & UNS Solo 2021
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spelling oai:doaj.org-article:d6a7cd9638244714a35a30d4618bb9a92021-11-22T12:18:55ZQuality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times1412-033X2085-472210.13057/biodiv/d220940https://doaj.org/article/d6a7cd9638244714a35a30d4618bb9a92021-08-01T00:00:00Zhttps://smujo.id/biodiv/article/view/9016https://doaj.org/toc/1412-033Xhttps://doaj.org/toc/2085-4722Abstract. Pazla R, Jamarun N, Zain M, Yanti G, Chandra RH. 2021. Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times. Biodiversitas 22: 3936-3942. This research aimed to evaluate the nutritional quality of tithonia (Tithonia diversifolia) fermented using Lactobacillus plantarum and Aspergillus ficuum with different incubation times on nutritional content, digestibility, phytase enzyme activity, and characteristics of rumen fluid. The research used an experimental method with a factorial completely randomized design to evaluate the nutritional content and phytase enzyme activity after fermentation (stage 1). A randomized block design was used to evaluate in vitro digestibility and rumen fluid characteristics (stage 2). For factorial completely randomized design, factor A is the type of microbe (L. plantarum and A. ficuum), then factor B is the incubation time (3,5,7 days). Parameters observed were the nutritional content of dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), and phytase enzyme activity. For the Randomized Block Design, the research treatments were A = A. ficuum + 5 days of incubation, B = A. ficuum + 7 days of incubation, C = L. plantarum + 3 days of incubation, D = L. plantarum + 5 days of incubation. Parameters measured were the digestibility of dry matter(DMD), organic matter (OMD), crude protein (CPD), crude fiber (CFD), rumen pH, VFA production, and NH3 rumen fluid. The results showed that there was an interaction between the type of microbe and incubation time. The treatment had a significantly different effect (P<0.05) on the content of OM, CP, CF and phytase enzyme activity, but no interaction with the content of DM treatment. In the digestibility, the results showed that the effect was not significantly different (P>0.05) on DMD, OMD, CPD but had a significant effect (P<0.05) on CFD. The treatments also had no significant effect (P>0.05) on VFA but were significantly different (P<0.05) on NH3. From this study, it can be concluded that fermented tithonia using A. ficuum with an incubation period of 7 days could improve the quality of tithonia. It can be seen from the content of CP (31.02%), CF (16.52%), phytase enzyme activity (37.36 U/ml), DMD (66.86%), OMD (67.36%), CFD (81.01%), CPD (70.37%), VFA production 135 mM and NH3 concentration 14.31 mg/100 ml, and pH value 6.72 which is suitable for rumen microbial growth.Roni PazlaNovirman JamarunMardiati ZainGusri YantiRiki Hiskia ChandraMBI & UNS Soloarticleaspergillus ficuum, digestibility, enzyme activity, fermentation, lactobacillus plantarum, tithonia diversifolia.Biology (General)QH301-705.5ENBiodiversitas, Vol 22, Iss 9 (2021)
institution DOAJ
collection DOAJ
language EN
topic aspergillus ficuum, digestibility, enzyme activity, fermentation, lactobacillus plantarum, tithonia diversifolia.
Biology (General)
QH301-705.5
spellingShingle aspergillus ficuum, digestibility, enzyme activity, fermentation, lactobacillus plantarum, tithonia diversifolia.
Biology (General)
QH301-705.5
Roni Pazla
Novirman Jamarun
Mardiati Zain
Gusri Yanti
Riki Hiskia Chandra
Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times
description Abstract. Pazla R, Jamarun N, Zain M, Yanti G, Chandra RH. 2021. Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times. Biodiversitas 22: 3936-3942. This research aimed to evaluate the nutritional quality of tithonia (Tithonia diversifolia) fermented using Lactobacillus plantarum and Aspergillus ficuum with different incubation times on nutritional content, digestibility, phytase enzyme activity, and characteristics of rumen fluid. The research used an experimental method with a factorial completely randomized design to evaluate the nutritional content and phytase enzyme activity after fermentation (stage 1). A randomized block design was used to evaluate in vitro digestibility and rumen fluid characteristics (stage 2). For factorial completely randomized design, factor A is the type of microbe (L. plantarum and A. ficuum), then factor B is the incubation time (3,5,7 days). Parameters observed were the nutritional content of dry matter (DM), organic matter (OM), crude protein (CP), crude fiber (CF), and phytase enzyme activity. For the Randomized Block Design, the research treatments were A = A. ficuum + 5 days of incubation, B = A. ficuum + 7 days of incubation, C = L. plantarum + 3 days of incubation, D = L. plantarum + 5 days of incubation. Parameters measured were the digestibility of dry matter(DMD), organic matter (OMD), crude protein (CPD), crude fiber (CFD), rumen pH, VFA production, and NH3 rumen fluid. The results showed that there was an interaction between the type of microbe and incubation time. The treatment had a significantly different effect (P<0.05) on the content of OM, CP, CF and phytase enzyme activity, but no interaction with the content of DM treatment. In the digestibility, the results showed that the effect was not significantly different (P>0.05) on DMD, OMD, CPD but had a significant effect (P<0.05) on CFD. The treatments also had no significant effect (P>0.05) on VFA but were significantly different (P<0.05) on NH3. From this study, it can be concluded that fermented tithonia using A. ficuum with an incubation period of 7 days could improve the quality of tithonia. It can be seen from the content of CP (31.02%), CF (16.52%), phytase enzyme activity (37.36 U/ml), DMD (66.86%), OMD (67.36%), CFD (81.01%), CPD (70.37%), VFA production 135 mM and NH3 concentration 14.31 mg/100 ml, and pH value 6.72 which is suitable for rumen microbial growth.
format article
author Roni Pazla
Novirman Jamarun
Mardiati Zain
Gusri Yanti
Riki Hiskia Chandra
author_facet Roni Pazla
Novirman Jamarun
Mardiati Zain
Gusri Yanti
Riki Hiskia Chandra
author_sort Roni Pazla
title Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times
title_short Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times
title_full Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times
title_fullStr Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times
title_full_unstemmed Quality evaluation of tithonia (Tithonia diversifolia) with fermentation using Lactobacillus plantarum and Aspergillus ficuum at different incubation times
title_sort quality evaluation of tithonia (tithonia diversifolia) with fermentation using lactobacillus plantarum and aspergillus ficuum at different incubation times
publisher MBI & UNS Solo
publishDate 2021
url https://doaj.org/article/d6a7cd9638244714a35a30d4618bb9a9
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AT mardiatizain qualityevaluationoftithoniatithoniadiversifoliawithfermentationusinglactobacillusplantarumandaspergillusficuumatdifferentincubationtimes
AT gusriyanti qualityevaluationoftithoniatithoniadiversifoliawithfermentationusinglactobacillusplantarumandaspergillusficuumatdifferentincubationtimes
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