In Vitro Digestibility Evaluation of Fermented Coconut Meal Using Aspergillus Niger NRRL 337



T. Purwadaria(1*), T. Haryati(2), J. Darmal(3), O. I. Munazat(4)

(1) Balai Penelitian Ternak (RIAP), PO Box 221, Bogor 16002
(2) Balai Penelitian Ternak (RIAP), PO Box 221, Bogor 16002
(3) Balai Penelitian Ternak (RIAP), PO Box 221, Bogor 16002
(4) Fakullas Teknologi Pertanian, Universitas Djuanda, Bogor
(*) Corresponding Author

Abstract


Dry matter and protein digestibilities of fennented coconut meal (FCM) using
Aspergillus niger NRRL 337 were evaluated using in vitro method. The FCM was prepared through aerobic femientation process continued with anaerobic enzymatic process. Both fermentation and enzymatic process have increased in vitro dry matter digestibility (IVDMD) and in vitro corrected protein digestibility (IVCPD) of coconut meal. The fermentation process has increased IVCPD more effective than that of enzymatic process, whereas the enzymatic process has increased IVDMD more effective. The increase of digestibilities is correlated with the decrease of neutral detergent fibre (NDF) and the increase of corrected protein content (CPC).
The highest IVDMD and IVCPD of FCM were resulted from the fermentation of coconut meal added with minerals [ (Nl—l4)2SO4, urea, NaH2PO4, MgSO4 and KCl] and enzymatic process at 50°C. The increase of IVDMD and IVCPD and CPC were 26.5, 66.7 and 156% respectively, whereas the decrease of NDF was 46.8%.


Keywords


Coconut Meal, Fermentation Process, Aspergillus Niger, In Vitra Digestibility

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