Interaction effect of inoculum type and dosage in the fermentation process on the quality of soy milk waste (SMW) for animal feed

Nining Haryuni; Niswatin Hasanah; Harliana Harliana; Hilarius Yosef Sikone

doi:10.25047/jipt.v8i2.5811

Authors

Nining Haryuni Universitas Madani Indonesia
Niswatin Hasanah Politeknik Negeri Jember
Harliana Universitas Nahdlatul Ulama Blitar
Hilarius Yosef Sikone Universitas Katolik Indonesia Santu Paulus Ruteng

DOI:

https://doi.org/10.25047/jipt.v8i2.5811

Keywords:

fermentation, Rhizopus sp, Saccharomyces cerevisae, soy milk waste

Abstract

The aim of this research is to determine the effect of the interaction between the type and dose of inoculum in fermentation to improve the quality of soy milk waste (SMW) for animal feed. This study used a completely randomized 2 x 5 factorial design. The first factor was the type of inoculum (Saccharomyces cerevisae and Rhizopus sp.) and the second factor was the inoculum dose (0, 5, 10, 15 and 20%). Each treatment was repeated 4 times. The results of statistical analysis showed that the type factor, dosage factor of the inoculum, and the interaction between the two factors had a very significant (p<0.01) effect on the quality of color, aroma, sugar concentration and alcohol concentration of SMW. In this study, the color score from SMW was found to be between 3.00-5.00; texture scores range from 1.00 to 4.50; moisture 13.23-15.03%; sugar concentration is 0.00-5.63%, and alcohol concentration ranges from 0.00-1.43%. This research can be concluded that the interaction between the type and dose of inoculum in fermentation can improve the quality of soy milk waste (SMW). The best quality was obtained when using Saccharomyces cerevisae inoculum at a dose of 15%.

Downloads

Download data is not yet available.

References

Adi, M. P., & Haryuni, N. (2024). Effect of utilization of maggot flour in Joper’s feed on consumption of crude protein, crude fat and gross energy. Bestindo Journal of Animal Nutrition and Forage, 1(1), 18–24.

Akbar, M. A. R., Haryuni, N., & Lestariningsih. (2024). Strategi Pembuatan dan Implementasi Recording di Industri Peternakan. Blitar: PT Bestindo Berkah Lestari.

Aldila, L., Haryuni, N., & Alam, Y. (2023). Dampak perendaman pada air rebusan daun bidara (Ziziphus mauritiana) terhadap kualitas intrinsik telur ayam pada penyimpanan suhu ruang. Journal of Science Nusantara, 3(3), 104–111. https://doi.org/10.28926/jsnu.v3i3.1181

Almi, S. F., Lestariningsih, & Haryuni, N. (2024). Manajemen Pemeliharaan Kambing Bunting. Blitar: PT Bestindo Berkah Lestari.

Anggraeni, S. D., Husmaini, H., Sabrina, S., Zulkarnain, Z., & Rossi, E. (2020). Viability of Lactobacillus plantarum and Lactobacillus pentosus isolated from solid waste of soy milk as candidate probiotic for poultry. IOP Conference Series: Earth and Environmental Science, 497(1), 012049. https://doi.org/10.1088/1755-1315/497/1/012049

Bidura, I. G. N. G. (2016). Bahan Ajar Bahan Makanan Ternak. Denpasar: Fakultas Peternakan Universitas Udayana.

Ciptaan, G., Mirnawati, & Djulardi, A. (2021). Utilization of fermented soy-milk waste with Aspergillus ficuum in broiler ration. IOP Conference Series: Earth and Environmental Science, 709(1), 012044. https://doi.org/10.1088/1755-1315/709/1/012044

Edi, D. N., & Haryuni, N. (2023). Estimation of greenhouse gas emission burden of livestock sector in East Java Province, Indonesia. Jurnal Teknologi Lingkungan, 24(2), 157–165. https://doi.org/10.55981/jtl.2023.1004

Haryuni, N., Hartutik, H., Widodo, E., & Wahjuningsih, S. (2022). Effect of energy and dose of vitamin E selenium on improving the reproduction performance of Joper brood stock. E3S Web of Conferences, 335, 00036. https://doi.org/10.1051/e3sconf/202233500036

Haryuni, N., & Khopsoh, B. (2024). Pengaruh level soy milk waste (SMW) terhadap produktivitas ayam pejantan buras. Briliant: Jurnal Riset Dan Konseptual, 9(2), 400–408. https://doi.org/10.28926/briliant.v9i2.1615

Haryuni, N., Tribudi, Y. A., Hasanah, N., & Prastya, R. A. (2024). Improving the productivity of Joper chickens with fermented soy milk waste (SMW). BIO Web of Conferences, 88, 00043. https://doi.org/10.1051/bioconf/20248800043

Hasanah, N., Haryuni, N., & Wahyono, N. D. (2024). The effect of EM-4 dosage in fermentation on the quality of soy milk waste (SMW) as an alternative feed ingredient to increase production cost efficiency in the poultry business. IOP Conference Series: Earth and Environmental Science, 1338(1), 012020. https://doi.org/10.1088/1755-1315/1338/1/012020

Hasanah, N., Pradana, E. A., Kustiawan, E., Nurkholis, & Haryuni, N. (2022). Pengaruh imbangan dedak padi dan polard sebagai aditif terhadap kualitas fisik silase rumput odot. Conference of Applied Animal Science Proceeding Series, 3, 157–161. https://doi.org/10.25047/animpro.2022.351

Hasanah, N., Wahyono, N. D., Subagja, H., & Haryuni, N. (2024). Optimization model : Broiler chicken farmers plasma members from the core partnership of broiler chicken farming in Indonesia for recruitment and welfare. IOP Conference Series: Earth and Environmental Science, 1338(1), 012069. https://doi.org/10.1088/1755-1315/1338/1/012069

Hossain, N., Zaini, J. H., & Mahlia, T. M. I. (2017). A review of bioethanol production from plant-based waste biomass by yeast fermentation. International Journal of Technology, 1, 5–18.

Miksusanti, & Elfita. (2012). Aktivitas antioksidan dan sifat kestabilan warna campuran ekstrak etil asetat kulit buah manggis (Garcinia mangostana L.) dan kayu secang (Caesalpinia sappan L.). Jurnal Penelitian Sains, 15(2), 60–69.

Mok, W. K., Tan, Y. X., Lee, J., Kim, J., & Chen, W. N. (2019). A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile. Amb Express, 9, 1–12. https://doi.org/10.1186/s13568-019-0786-5

Nahroni, A. T., Haryuni, N., & Alam, Y. (2023). Pengaruh waktu sangrai terhadap kadar air, konsentrasi aflatoksin dan kualitas fisik jagung untuk pakan ternak. Journal of Science Nusantara, 3(3), 91–97.

Nasrullah, A., Lestariningsih, & Haryuni, N. (2022). Analisis ekonomi budidaya ayam Joper menggunakan tepung maggot. Journal of Science Nusantara, 2(3), 93–97.

Nurkhoeriyati, T., & Iswaldi, I. (2019). Peningkatan isoflavon dalam produk berbasis okara yang difermentasi oleh jamur. Jurnal Dunia Gizi, 2(1), 28–35.

Pradipta, A. A. G. T., Nocianitri, K. A., & Permana, I. D. G. M. (2020). Pengaruh konsentrasi sukrosa terhadap karakteristik minuman sari buah sirsak (Annona muricata Linn) terfermentasi dengan isolat Lactobacillus sp. F213. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 9(2), 219. https://doi.org/10.24843/itepa.2020.v09.i02.p12

Rashad, M. M., Mahmoud, A. E., Abdou, H. M., & Nooman, M. U. (2011). Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue. African Journal of Biotechnology, 10(28), 5504–5513. https://doi.org/10.5897/AJB10.1658

Ridwan, M., & Haryuni, N. (2024). Effect of Rhizopus sp and Saccharomyces cerevisiae inoculum ratio on the physical quality of fermented soy milk waste (SMW). Bestindo Journal of Animal Nutrition and Forage, 1(1), 1–8.

Rizqita, A., Haryuni, N., & Lestariningsih. (2023). Pengaruh umur dan tipe kandang (close house dan open house) terhadap kualitas fisik telur ayam. Briliant: Jurnal Riset Dan Konseptual, 8(2), 433–440.

Rohman, S. A., Lestariningsih, & Haryuni, N. (2024). Manajemen Pemeliharaan Kambing Cempe. Blitar: PT Bestindo Berkah Lestari.

Sitanggang, A. B., Sinaga, W. S. L., Wie, F., Fernando, F., & Krusong, W. (2020). Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi. Food Science and Technology, 40(1), 178–186. https://doi.org/10.1590/fst.37218

Susanti, T. (2015). Prolaktin sebagai Kandidat gen pengontrol sifat rontok bulu dan produksi telur pada itik. Wartazoa, 25(1), 23–28.

Wang, Z., Gao, T., He, Z., Zeng, M., Qin, F., & Chen, J. (2022). Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi. LWT - Food Science and Technology, 155, 112941. https://doi.org/10.1016/j.lwt.2021.112941