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Internat. J. of Sci. and Eng., Vol. 4(2)2013:97-102, April 2013, Cahya Setya Utama et al.
97
© IJSE – ISSN: 2086-5023, 15th April, 2013, All rights reserved
International Journal of Science
and Engineering (IJSE)
Home page: http://ejournal.undip.ac.id/index.php/ijse
Utility of Rice Bran Mixed with Fermentation Extract of
Vegetable Waste Unconditioned as Probiotics from
Vegetable Market
Cahya Setya Utama1, Nyoman Suthama, Bambang Sulistiyanto, Bhakti Etza Setiani
Diponegoro University, Semarang, Central Java Indonesia
1cahya_su@yahoo.co.id
Abstract - The aimed of the study was to enhance utilization of Lactobacillus Sp. and Saccharomyces sp. as starter for fermentation of
waste cabbage and green mustard to enhance the utility of rice bran as an ingredient of poultry feed. The first stage of the study was to
characterize the extract of fermented wasted vegetable with difference concentration of glucose and different period of time for
incubation. Completely randomized design using 3 x 3 factorial with three replications was used for the first stage of the study. The second
stage of the study was to evaluate the effectiveness of the extract of fermented wasted vegetable to improve the quality and utility of rice
bran. Completely randomized design with four treatments and 4 replications. The third stage of the study was to obtain the value of
nitrogen, calcium and phosphorus retention, as well as metabolic energy of rice bran after fermentation in broiler hatching. The third
stage analysis was conducted by t-test analysis. The results of the study showed that the microbial characteristics on the extract of
fermented wasted vegetable in two days incubation time and 2% concentration of glucose was able to produce pH of 3.80, log of total
lactic acid bacteria 7.38 and types of microbes that grow predominantly were Lactobacillus Sp. and Saccharomyces Sp. The effectiveness
of the extract fermented wasted vegetable for the fermentation of rice bran were shown in additional concentration of extract wasted
vegetable of 40% with a moisture content of toluene 65.24%, 13.36% ash, 14.93% protein, 7.61% crude fat, 12.39% crude fiber, nitrogen
free extract material (NFE) 51.59% and 0.07% biomass. The biological value and the availability of fermented rice bran were higher than
unfermented rice bran on the broiler chickens after hatching. The values were justified from nitrogen, calcium and phosphorus retention
also metabolic energy. The study concluded that the benefits and utility of rice bran could increased by fermentation using 40% extract of
fermented wasted vegetable from vegetable market with 2% glucose concentration and 2 days incubation time.
Key words - extract, wasted, starter bacteria, fermentation, rice bran
Submission: February 26, 2012 Corrected : March 30, 2013 Accepted: April 10, 2013
Doi: 10.12777/ijse.4.2.2013.97-102
[How to cite this article: Utama, C.S., Suthama, N., Sulistiyanto, B., Setiani, B.E. (2013). Utility of Rice Bran Mixed with Fermentation Extract of
Vegetable Waste Unconditioned as Probiotics from Vegetable Market. International Journal of Science and Engineering, 4(2),97-101. Doi:
10.12777/ijse.4.2.2013.97-102]
I. INTRODUCTION.
Rice bran is the rest of the rice mill and used for feeding
almost all of the kinds of cattle in Indonesia even for
poultry. The proportion use of rice bran for poultry
feeding is about 20 to 30%. Nutrient content in rice bran
are as follows: 14.5% crude protein; 48% nitrogen free
extract material (NFE); 7.4% crude fiber; 7.4% crude fat;
7.0% ash; calcium (Ca) 0, 05%, phosphorus (P) 1.48%,
10.8% protein digestible and MP = 70 (Lubis, 1992). Rice
bran have some limitation factors such as low digestibility,
easy to be rancid and high level phytic acid. A fermentation
process could be an overcome to increase the nutrient
content, digestibility and nutrient levels eficiency of rice
bran. Reddy and Sathe (2002) stated that reducing the
phytic acid content in rice bran can be done by
fermentation, heating, soaking and pickling. A natural
microbe consist of local ingredients such as extract of
fermented wasted vegetable from traditional vegetable
market can also be used as a fermentation starter instead
of using pure cultures.
The extract of fermented wasted vegetable from
vegetable market was made by a fermentation of waste
cabbage and green mustard. It contains some species of
lactic acid bacteria such as Leuconostoc mesenteroides,
Lactobacillus brevis, Lactobacillus plantarum, Pediococcus
pentosaceus and Saccharomyces sp that produced the total
content of lactic acid bacteria at 2.1 x 1010 CFU/ml and
Internat. J. of Sci. and Eng., Vol. 4(2)2013:97-102, April 2013, Cahya Setya Utama et al.
98
© IJSE – ISSN: 2086-5023, 15th April, 2013, All rights reserved
have a potential ability to degrade phytic acid content
(Plengvidhya et al., 2007).
Semarang district is very rich and has a great potential
for making the extract of fermented wasted vegetable. The
potential of the extract of fermented wasted vegetable
from cabbage and green mustard greens ranging from 500
kg up to 800 kg per day. Meanwhile for the production of
vegetable in Semarang District reached 96,906 quintal for
cabbage and 78,911 quintals for green mustard, according
to the Central Statistics Agency (BPS) Semarang District
(2005). Percentage vegetables were sorted from the
vegetable market reached 3-5% by weight of the vegetable
with the dominance of 80% cabbage and 20% green
mustard. Wasted vegetables polluted the market thus it
needs to be processed and utilized as a starter lactic acid
bacteria for a fermentation process through the
production of the extract of fermented wasted vegetable,
as well as to overcome one of the environment problems.
The levels of phytic acid could reduced up to 80.4% by
rice bran fermentation process using Lactobacillus for 8 to
72 hours of incubation. On the other side, the levels of
phytic acid could reduced up to 20% by rice bran
fermentation process using Saccharomyces Sp. at pH 5.3
(Reddy and Sathe, 2002). The growth of microorganisms
in the production of the extract of fermented wasted
vegetable was influenced by the availability of the carbon
chain in the substrat, particularly glucose. The growing of
microorganisms in the fermentation process optimally
influenced by the supply of carbon source. The cell size
and the number of nucleic acid were affected by the rate of
microbial growth. The higher the growth rates will
increase the number of cell mass and ribosome per unit of
DNA. Purwadaria et al. (2003) stated that the production
of biomass 33.3x10-1 mg/ml of SP. 9 isolates using glucose;
15.6x10-1 mg/ml on sucrose and 13.8x10-1 mg/ml for the
molasses. Meanwhile when using Saccharomyces cerevisie,
the production of biomass reached 4x10-1 mg/ml for
glucose; 45.1x10-1 mg/ml on sucrose and 45.2x10-1 mg/ml
for the molasses.
Saccharomyces cerevisie can be used for fermentation
and animal feed as a probiotic and prebiotic because it
contains immunostimulan such as β-glucan, mannan and
oligosaccharides. Saccharomyces cerevisiea has a special
characteristic in animal feed because of its ability to
produce glutamic acid which can increase the palatability
of substrate fermentation media. Tawwab et al. (2008)
stated that the given of Saccharomyces cerevisiae in feed
could improve the digestibility of protein and fiber such as
cellulose and hemicellulose in the digestive tract. The
statement was supported by the research of
Kumprechtova et al. (2000). They were reported that
supplementation with Saccharomyces cerevisiea could
improve the productivity of broilers, if there were low
proportion of protein content in feed. Supplementation
decreased the excretion of nitrogen in the excreta, indicate
the better protein utilization. Declining levels of nitrogen
give the impact on improving livestock productivity,
reduced levels of ammonia and odor from chicken manure
thus it could reduce pollution occurs. Saccharomyces
cerevisiae are possible to maintain the condition of the
gastrointestinal tract. They were survived on the surface
of cells of the small intestine (Brugier and Patte 1975).
Rose (1987) stated that Saccharomyces cerevisiae was the
ideal starter culture for yeast production. They were able
to change microbes in the gut, if the pH was suitable.
According to Leeson and Summers (1996), the presence of
Saccharomyces cerevisiae was provided the water supply
to deliver oxygen, thereby increasing beneficial microbial
growth in an aerobic condition. Edo et al. (1999) reported
that Saccharomyces cerevisieae can serve as a prebiotic
because it can suppress the growth of Enterobacteriaceae.
Specific interaction between Saccharomyces cerevisiae and
pathogenic bacteria such as Escherichia coli and
Salmonella illustrates that Saccaromyces binding the
enterotoxigenic of enterobacteria through the mannose-
specific reactions on the intestine surface.
The aim of the study was to enhance the used of
Lactobacillus sp. and Saccharomyces sp. as a fermentation
starter from waste cabbage and green mustard to enhance
the utility of rice bran as poultry feed. The combination of
the glucose addition and the longer period of incubation
probably could change the type and the number of
microbes that exist in the liquid of extract of the fermented
waste vegetable from market being the hypothetical of the
first stage of the study. The Level concentration of using
liquid starter of fermented extract wasted vegetable from
market probably could altered the nutritional quality and
microbiological conditions of rice bran were become the
second hypothesis. The hypothesis of the last stages was
about the increasing of the utility of fermented rice bran in
chickens after hatching due to the addition of liquid
extract fermented waste vegetable from market were
conditioned by glucose.
II. RESEARCH METHODS
The study was consisted of 3 (three) stages of the
research, as followed: stages for developing
microorganisms in the liquid extract of fermented waste
vegetable from market; determination for the capabilities
of the liquid fermentation from extract waste vegetable as
a starter in fermented rice bran then the evaluation stages
for the application of starter solution phase extract
vegetable market waste fermentation of metabolic energy,
nitrogen retention, retention of calcium and phosphorus
retention in chickens aged 10 days.
The material used in this study were waste vegetable
from market such as cabbage and green mustard, salt,
molasses, liquid extract fermented waste vegetable, 83%
of glucose, distilled water, rice bran, rice bran
fermentation, HCl and 150 chickens with the specifics
characteristics such as 10 days old, CP 707 strain and
having weights average of 130 g + 3.49 g. The tools used in
this study were the stove, steamer rice, knives, silo (from a
plastic bucket), plastic bags, rubber, microbial
identification equipment (OSE, autoclave, petri dish,
ignition Bunsen, de Man Rogousa and Sharpe media
(MRS), saberoute glucose agar (SGA), nutrient agar (NA),
fermentation equipment, proximate analysis equipment,
spectrometry, microscopy, battery enclosure, digital scales
Internat. J. of Sci. and Eng., Vol. 4(2)2013:97-102, April 2013, Cahya Setya Utama et al.
99
© IJSE – ISSN: 2086-5023, 15th April, 2013, All rights reserved
brand OHAUS 200 g capacity with 0.1 g sensitivity, force
feeding utensils and trays.
At the first stages of the study, cabbage and green
mustard which obtained from waste vegetable market
were chopped. After then added 8% salt and 6.7%
molasses from the weight of fresh cabbage and green
mustard, then mixed thoroughly and ripening for 6 days.
Liquid fermented result was taken, after then was added
with various level of glucose concentration (2%, 4% and
6%) and incubated for 2, 4 and 6 days. The parameters
measured were pH, type of fungi, total bacteria and lactic
acid bacteria gram positive/negative with the method
according to Atlas (2005).
Completely randomized design with 3 by 3 factorial and
three replications was used for the experimental design.
The aim of the second stages of the study was to determine
the effectiveness of liquid extract of fermented waste
vegetable from market as a starter for the fermentation of
rice bran in an effort to improve the quality and utility of
rice bran as an ingredient of poultry feed.
The research began with steaming rice bran for 30
minutes after the water boils and it was repeated for 3
times in order to eliminate the bacteria for the first
steaming, eliminate bacterial spores, molds and yeasts for
the second steaming and sterilize rice bran for the third.
The nutritional quality in purpose to determine were
followed the water content of toluene, the levels of crude
protein, crude fat, crude fiber, ash, nitrogen free extract
material (NFE) and biomass. The design used was
completely randomized design with 4 treatments (0%,
20%, 40% and 60% concentration level of the extract
fermented waste vegetable from market waste) and 4
replicates, with the incubation time for 2 days, the
proximate analysis using AOAC method and biomass
(Hadisuwarno, 1990).
The aim of the third stages of the study was to examine
the utility of rice bran fermentation in chickens aged 10
days post-hatching. The experiments were conducted by
comparing non-fermented and fermented rice bran then
tested on post-hatching chickens with force feeding
method (Sulistiyanto, 1998). The parameters measured
were retention of N, Ca, P and metabolic energy.
The data were processed by analysis of variant using
SAS 98 programe for the 1st and 2nd stages of the study
while the 3rd stages of the study using SPSS 10 t-test
analysis. If there was any significant effect (p<0.05)
continued by Duncan's test area specifically for the first
and the second stages of the study (Steel and Torrie,
1993).
III. RESULTS AND DISCUSSION.
The Characteristics of Liquids Extract Fermented Waste
Vegetables from Market.
The result of variety analysis on microbial starter
growth for fermented rice bran using extract solution
waste vegetable market with level fermentation of glucose
2%, 4% and 6% and incubation time for 2, 4 and 6 days on
the potential of hydrogen (pH), total lactic acid bacteria ,
gram + / - and the type of mold can be seen in Table 1.
Table 1.
Variety Analysis of pH, log total of BAL, Score of gram + / - Parameters
and The Type of Mushroom on Liquid Extract Fermented Waste
Vegetable from Market with Difference of Glucose Level and Incubation
Time
Variety Analysis
Paramet
ers
pH
Log BAL
Gram +/
-
Type of
mushroom
1
st
Factor
***
**
ns
ns
2
nd
Factor
**
***
ns
ns
1
st
x 2
nd
Factor
Ns
*
ns
ns
Significasi level : * P < 0,05; ** P < 0,01 and *** P < 0,001
The mean inter-factor on parameters of pH, log total lactic
acid bacteria, gram + / - score and the type of mushroom
on liquid extract fermented waste vegetable from market
with difference of glucose level and incubation period of
time can be seen in Table 2.
Table 2.
The Average of Inter-Factor for pH parameters on Solution Liquid Extract
of Fermented Waste Vegetable from Market with Difference of Glucose
Level and Incubation Time.
2
nd
Factor
1st Factor
2 days
4 days
6 days
Average
Glucose 2 %
3.71
3.74
3.91
3.79
b
Glucose 4 %
3.9
4
3.98
3.96
3.96
a
Glucose 6 %
3.81
3.93
4.03
3.92
a
Average
3.82
b
3.88
ab
3.96
a
The different super scripts in the same column and row shows significant
difference (P<0,05).
The results of variety analysis shows that there are
effect between glucose addition and incubation time
treatment to pH and total lactat acid bacterial (BAL), but
there is no interaction between addition of glucose and
incubation time treatment for gram-positive (+) / gram
negative (-) content and type of fungi on liquid solution of
extract fermented waste vegetable from market. This
means that the difference addition of glucose and
incubation time treatment have reciprocity and mutual
influence for pH and total lactic acid bacteria but not in
gram + / - and a type of fungus.
The addition of glucose is higher with the longer
incubation time period give the result for higher pH value,
the lowest pH value is the addition of glucose in level 2%
with 2 days of incubation time treatment (Table 2). The
decline pH value due to the microbes contained
Lactobacillus Sp. and Saccharomyces Sp. on solution liquid
extract of fermented waste vegetable from market
whereas they have heterofermentatif and
homofermentatif metabolism. Lactobacillus Sp. and
Saccharomyces Sp. on solution liquid extract fermented
waste vegetable from market can grow rapidly with
glucose and inhibit other microorganisms that have lactic
acid products. In line with the research that have been
done by Frazier and Westhoff (1988) extract fermented
waste vegetable from market has a pH around 3.4 to 3.8.
Glucose used as a source of energy that can be directly
utilized by the microbes with the final result in the form of
lactic acid on homofermentatif bacteria, while
heterofermentatif produce lactic acid and CO2. Increasing
the pH value in line with the length of storage, it is possible
as a result of secondary metabolites like H2O and CO2
Internat. J. of Sci. and Eng., Vol. 4(2)2013:97-102, April 2013, Cahya Setya Utama et al.
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© IJSE – ISSN: 2086-5023, 15th April, 2013, All rights reserved
accumulates on solution liquid extract fermented waste
vegetable from market into a weak acid (HCO3), result in a
rising pH. The best time of incubation on this study was in
2 days. This study is better than Barrangou et al. (2002)
with 2 days incubation declining down the pH from 6.5 to
4.2 with lactic acid bacteria population of 108 cfu. Acid-
producing microbes that grow in the liquid extract
fermented waste vegetable from market possible to
produce high acid with a low pH indicate as a good starter.
The quality on the solution of liquid extract fermented
waste vegetable from market showed that fermentation
process of acid-producing microbial fermentation to
produce lactic acid products running smoothly. A number
of spoilage bacteria that live only at high pH are not able to
grow due to not resistant to acid conditions. According to
Desrosier (1988) and Daulay and Rahman (1992), until
the 2nd day of the fermentation dominated by the growth
of Leuconostoc mesentroides produce acid from 0.7 to
1.0%, and after then the population were declined.
Population decline is due to the acid medium, unavailable
nutrients and the bacteria static phase had passed. Lactic
acid bacteria have contributed to lowering the pH rapidly
thus inhibiting growth of unwanted microbes. Enzyme
activity of the microbial heterofermentatif (Lactobacillus
Sp.) produces CO2 which makes anaerobic conditions and
create ideal environmental conditions for the continuation
of the species of lactic acid bacteria fermentation.
The combination treatment of 2% glucose and 2 days of
incubation time obtained the highest amount of total lactic
acid bacteria (Table 3).
Table 3.
The Interaction of Inter- Factors for Total BAL Parameters on Solution
Liquid Extract fermented Waste Vegetable from Market with Difference
of Glucose Level and Incubation Time.
2
nd
Factor
1st Factor
2 day
s
4 days
6 days
Average
Glucose 2 %
8.82
a
6.67
ab
6.67
ab
7.38
a
Glucose 4 %
8.01
ab
8.33
ab
2.50
c
6.28
a
Glucose 6 %
5.67
bc
4.85
bc
2.61
c
4.38
b
Average
7.50
a
6.62
b
3.92
c
The different super scripts in the same column and row shows
significant difference (P<0,05).
This phenomenon is a portrait of the lactic acid bacteria
in 2 days can grow well in the presence of 2% glucose.
Lactic acid bacteria can survive because of the nutrients
needed for growth available in liquid extract of fermented
waste vegetable from market. Glucose in the liquid extract
of fermented waste vegetable from market was used as an
energy source and suspected adequate the nutritional
needs for the growth of lactic acid bacteria. Widodo (2003)
stated that the growth and survival of lactic acid bacteria
(LAB) were influenced by several factors, as followed: the
fermentable carbohydrates (glucose), pH conditions of
about 4-5, the appropriate growth temperature and the
interaction between BAL strains itself is very likely affect
the composition of BAL in feedstuffs. Table 3 shows that
the number of log BAL decreases with increasing curing
time. This condition was due to lactic acid bacteria (LAB)
had reached phase static (fixed) and further lactic acid
bacteria population had declined due to death. The results
showed a growth phase optimal lactic acid bacteria at 48
hours, after which the population was declined because of
acid production inhibit the growth of microbes and
reducing the nutrients contained in the media. According
to Nurwantoro and Djariyah (1997) Microbial population
began to die due to lack of nutrients in the media, energy
reserve in the cell and also the possibility of acid produced
by the microbes themselves.
The results of the analysis indicated that there were no
significant effect between the treatments and the period
time of incubation with addition of glucose to the content
of gram-positive and gram-negative (Table 1). Microbes in
the liquid extract of fermented waste vegetable from
market were classified as gram-positive bacteria
Lactobacillus sp. and which were tend not to harm.
Lactobacillus Sp. on the extract of fermented waste
vegetable from market could grow rapidly with the salts
and glucose content as well as able to produce acid,
thereby inhibit the other microbes. Effective use of glucose
by 2 days of curing time can reduce the pH from 6.5 to 4.2
(Barrangou et al., 2002). Plasmolosis was being the action
mechanism of salts as selective media, because the salt has
a high osmotic pressure. Supardi and Sukamto (1999)
stated that the salt was hygroscopic thus it can absorb
water from the microbial cells resulting water activity
(aw) of these microbes is low. Salt can reduce the
solubility of oxygen, so aerobic microbes can be prevented
its growth. Total of salt are added to the study at 8% affect
microbial populations, so that only specific microbes can
grow main types of Lactobacillus Sp. Desrosier (1988)
stated that the salt in food can pressing the growth of
certain microbes through the limitation of available water,
can dry and cause plasmolisis cytoplasm. Therefore, the
salt can act as selectors needed to grow the organism in
the fermentation. Soeparno (1994) stated that a number of
bacteria growth was inhibite only by 2% salt content and
can cause of death.
The results of variety analysis showed that the factor
glucose, incubation time and the interactions did not give
significant affect for the type of fungi. The kind of yeast
obtained was Saccharomyces cerevisiae. This kind of yeast
naturally contained in liquid extract of fermented waste
vegetable from when glucose avalaible as a source for
growing. Yeast is also able to survive at pH 1.5 to 11.
Barrangou et al. (2002) said that the extract of fermented
waste vegetable from market contained several species of
bacteria such as Leuconostoc mesenteroides, Lactobacillus
brevis, Lactobacillus plantarum, Pediococcus pentosaceus
and Saccharomyces cerevisiea. Saccharomyces cerevisiea
also used in animal feed as prebiotics and probiotics
because it contains β-glucan immunostimulan and mannan
oligosaccharides. Saccharomyces cerevisiea have special
characteristics in the diet because of its ability to produce
glutamic acid which able to increase the palatability of
substrate fermentation media. Specific interaction
between Saccharomyces cerevisiae and pathogenic bacteria
such as Escherichia coli and Salmonella ilustrated that
Saccharomyces as a binder of enterotoxigenic
enterobacteria can be react on the surface of the intestine
through the mannose-specific. Saccharomyces cerevisiae is
possible to maintain the condition of the digestive tract
when they live on the surface of cells of the small intestine
Internat. J. of Sci. and Eng., Vol. 4(2)2013:97-102, April 2013, Cahya Setya Utama et al.
101
© IJSE – ISSN: 2086-5023, 15th April, 2013, All rights reserved
(Brugier and Patte 1975). Rose (1987) stated that the ideal
Saccharomyces cerevisiae yeast culture used for the
production of the microbes intestinal can change, if the
intestinal pH in control. According to Leeson and Summers
(1996) Saccharomyces cerevisiae provided water supply to
deliver oxygen, thus enhancing the growth of microbes in
anaerobic conditions.
Based on the research of microbial characteristics on
liquid extract of fermented waste vegetable from market
with 2 days if incubation time and 2% glucose level were
give a pH of 3.71, log total lactic acid bacteria of 8.82 also
Lactobacillus Sp. and Saccharomyces sp as predominant
microbes. This result is the best and continued in
subsequent research.
Table 4 shows the effect of treatment of toluene
moisture, ash, crude protein, crude fat, crude fiber,
nitrogen free extract material (NFE) and biomass. The
results of variety analysis indicate that there were several
treatments effect on the addition of liquid extract of the
fermented waste vegetable from market for toluene
moisture, ash, crude protein and crude fiber but for crude
fat content, nitrogen free extract materials (NFE) and
biomass were not.
The moisture content on the material reflected the
moisture content after fermentation. The higher use of
level extract liquid of fermented waste vegetable from
market makes the decrease of average amount for water
content of toluene. The decrease occurred because the
fermentation process takes place in an aerobic facultative
with microbial extracts contained in the liquid waste
vegetable market genus Lactobacillus and Saccharomyces
fermentation thus the by products of fermentation in the
vapor form of H2O and CO2. Fardiaz (1993) stated that
Saccharomyces produces gas and other volatile
compounds characterized by the smell of fermentation
products that dealing with the texture of fermented rice
bran. Changes in fermented rice bran arisen acid and
strong aroma. The proven given in this study that
fermentation process was runs smoothly and produces
secondary metabolites such as acids and CO2. The
fermentation process has the objective to produce a
product that has a nutrient content, texture, better
biological avalability, and also it can reduce the anti-
nutritional substances (Winarno, 1984).
Changes in the proximate in fermented rice bran of the
most influential are the change in the levels of crude
protein and crude fiber. Ash content, crude fat, NFE and
biomass are the result of the qualitative changes caused by
microbial role. The role of microbes in liquid extract of
fermented vegetable market waste can convert nutritional
components related to the ability of microbes to convert
protein and crude fiber as a source of protein and energy.
The best results of the study for the effectiveness of the
liquid extract of fermented waste vegetable from market
as a starter for the fermentation of rice bran in an effort to
improve the quality and utility as poultry feed ingredients,
namely the addition of treatment of waste liquid extract
fermented vegetable market on the basis of 40% of the
proteins that are relatively similar to unfermented but rice
bran content lower rough fibers and produce the highest
biomass (Table 4).
Tabel 4.
The Average of Moisture Content, Ash Content, Crude Protein, Crude Fat,
Crude Fiber, NFE and Biomass of Fermented Rice Bran with Various
Liquid Extract of Fermeneted waste Vegetable from Market.
Parameter
Treatments
T
0
T
20
T
40
T
60
--
----------------------------
%
--------------------------
Moisture
66,97
a
65,23
b
65,24
b
62,77
c
Ash
11,42
d
12,19
c
13,36
b
14,24
a
Crude Protein
15,52
a
14,88
b
14,93
b
14,34
c
Crude Fat
7,43
7,76
7,61
7,57
Crude Fiber
12,66
a
12,31
a
12,39
a
9,54
b
NFE
52,94
52,84
51,69
54,30
Biomassa
0,04
0,02
0,07
0,05
The different superscrip in the same column and row shows significant
difference (P<0,05).
Value Retention of Nutrition and Metabolic Energy.
Table 5 shows the effect of treatment on nitrogen,
calcium and phosphorus retention, apparent
metabolizable energy (AME) and true metabolizable
energy (TME). Apparent metabolizable energy (AME) of
rice bran values and rice bran fermentation was
significantly different, but TME not. This phenomenon is
due to the composition of carbohydrate fermented rice
bran was broken down by Saccharomyces sp. a simple
monosaccharide that is easily absorbed by the body of
cattle.
Tabel 5.
The Average of Nitrogen Retention Value, Retention of Calcium,
Phosphorus Retention and Metabolic Energy Rice Bran Fermented In
Post-hatching Broiler Chickens
Treatment
Fermented
Rice
Bran
Unf
erment
ed
Rice
Bran
TME
3832,76
a
3963,88
a
AME
3165,50
b
3510,56
a
Retensi N
23,84
b
35,09
a
Retensi Ca
7,51
b
72,86
a
Retensi P
8,74
b
40,10
a
The different superscrip in the same column and row shows significant
difference (P<0,05).
The fermentation process has the objective to produce
food that has nutritional content, texture, better biological
availibility, in addition, to reduce anti-nutritional
substances (Winarno, 1984). Tawwab et al. (2008) stated
that the granting of Saccharomyces cerevisiae to improve
the digestibility of protein and fiber. The statement is
consistent with the results of the study Kumprechtova et
al. (2000) reported that supplementation with
Saccaromyces can improve the productivity of broiler
chickens, although the low protein content of the ration.
True metabolizable energy (TME) on rice bran and rice
bran fermentation fermentation without no different since
there is a gross energy content of rice bran and rice bran
on the fermentation is not much different. Gross energy
content of rice bran without fermentation is about
3965.78 kcal / kg, while the fermented rice bran of
4065.73. The 100 kcal difference gross energy were not
affected to the metabolic activity of broiler chickens
Internat. J. of Sci. and Eng., Vol. 4(2)2013:97-102, April 2013, Cahya Setya Utama et al.
102
© IJSE – ISSN: 2086-5023, 15th April, 2013, All rights reserved
(Lopez and Leeson, 2007). Biological values of fermented
rice bran for broiler chickens after hatching as indicated
by retention nitrogen value, calcium, phosphorus and
metabolic energy proves that the availibility fermentation
rice bran is higher than without fermented rice bran.
IV. CONCLUSION
Utilities and benefit values of rice bran were increased
by the fermentation using 40% liquid extract of fermented
waste vegetable from market which in control by glucose
concentration of 2% glucose with 2 days incubation period
of time. The increasing values were seen from nitrogen,
calcium and phosphorus retention also from apparent
metabolizable energy (AME).
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