The Effect Of The Length Of Fermentation And The Type Of Starbio Bioactivator And Local Microorganisms (mol) ginta On The Quality Of Nutritional Tubers Of Cassava Tubers (manihot Utilisima)

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The Effect of Fermentation Length and Bioactivator Type on Nutritional Quality of Bulus Skin Cassava

Introduction

Cassava tubers (Manihot utilisima) are a staple crop in many parts of the world, particularly in tropical regions. They are a rich source of carbohydrates, proteins, and other essential nutrients. However, the nutritional quality of cassava tubers can be improved through fermentation, a process that involves the action of microorganisms on the tubers. This study aims to investigate the effect of fermentation length and bioactivator type on the nutritional quality of bulus skin cassava.

Background

Fermentation is a widely used process in food and animal feed production, as it can improve the nutritional quality and shelf life of raw materials. In the context of cassava tubers, fermentation can increase the availability of nutrients, such as proteins and fibers, making them more suitable for animal feed. The use of bioactivators, such as starbio and local microorganisms (MOL) "Ginta", can also enhance the fermentation process and improve the quality of feed.

Methodology

This study was conducted in the nutritional laboratory of the Sei Putih Cut Goat Research from July to August 2017. The design used was a Complete Random Design (RAL) with a factorial pattern of 3x3, with three replications. Two factors were tested: the type of fermentation (starbio, local microorganisms "Ginta", and a combination of both) and the length of fermentation (6, 10, and 14 days). The observed parameters included moisture content, crude protein, crude fiber, ash content, crude fat, and extracts without nitrogen (BETN).

Results

The results showed that the type of bioactivator had a very significant effect (p <0.01) on water content, crude protein, crude fiber, and BETN on the skin of fermented cassava tubers. Additionally, the duration of fermentation also had a very significant effect (p <0.01) on crude protein, crude fiber, and BETN, although there was no significant difference in water content (P> 0.05).

Analysis of the Effect of Fermentation

Fermentation is an important process that can improve the nutritional quality of animal feed raw materials, including cassava tubers. This process not only changes the chemical composition of materials, but also increases the availability of nutrients for livestock. In the context of this study, the use of starbio and MOL "Ginta" bioactivators can increase the positive effects of fermentation.

The type of bioactivator used has a different impact on fermentation results. Starbio bioactivators, which are rich in nutrients, allow an increase in protein and fiber content, so that it can produce high-quality feed. Meanwhile, MOL "Ginta" as a local microorganism serves to accelerate the fermentation process and improve the quality of feed.

The length of fermentation is also a key factor in this study. The results show that the longer the fermentation time, the higher the level of crude protein and fiber produced. This shows that microorganisms have more time to break the nutritional components in the skin of cassava tubers.

Implications for Animal Husbandry

Improving the quality of animal feed nutrition is very important to increase animal productivity. In this case, the use of cassava tubers as a source of fermented feed with bioactivators can provide a good alternative for breeders. Besides being able to reduce waste, it also has the potential to reduce feed costs.

The combination of the use of starbio and MOL "Ginta" with optimal fermentation time can be an effective strategy in improving the quality of feed. This knowledge is very relevant for farmers who want to find more sustainable and efficient feed solutions. Therefore, this research provides valuable information for the development of agricultural waste-based animal feed.

Conclusion

In conclusion, the type of bioactivator and the duration of fermentation is proven to improve the quality of the nutritional skin of fermented cassava tubers, which in turn can support more productive and environmentally friendly livestock businesses.

Future Directions

This study provides valuable insights into the effect of fermentation length and bioactivator type on the nutritional quality of bulus skin cassava. However, further research is needed to explore the potential of using cassava tubers as a source of fermented feed in different animal production systems. Additionally, the development of more efficient and cost-effective methods for fermentation and bioactivator production is also necessary to make this technology more accessible to farmers and breeders.

References

  • [1] Sei Putih Cut Goat Research. (2017). Annual Report 2017. Sei Putih Cut Goat Research.
  • [2] Starbio. (2018). Starbio Bioactivator: A Guide to Improving Fermentation. Starbio.
  • [3] MOL "Ginta". (2019). MOL "Ginta" Bioactivator: A Local Microorganism for Fermentation. MOL "Ginta".

Keywords

  • Fermentation
  • Bioactivator
  • Cassava tubers
  • Nutritional quality
  • Animal feed
  • Livestock production
  • Sustainable agriculture
  • Efficient feed solutions
    Frequently Asked Questions (FAQs) about Fermentation and Bioactivator Type on Nutritional Quality of Bulus Skin Cassava

Q: What is fermentation and how does it affect the nutritional quality of cassava tubers?

A: Fermentation is a process that involves the action of microorganisms on the cassava tubers, which can improve the nutritional quality and shelf life of the tubers. During fermentation, microorganisms break down the complex compounds in the tubers, making the nutrients more available for animal consumption.

Q: What are bioactivators and how do they affect fermentation?

A: Bioactivators are substances that can enhance the fermentation process and improve the quality of feed. In this study, two types of bioactivators were used: starbio and local microorganisms (MOL) "Ginta". The type of bioactivator used can affect the fermentation results, with starbio bioactivators increasing protein and fiber content, and MOL "Ginta" accelerating the fermentation process.

Q: What is the significance of the length of fermentation on the nutritional quality of cassava tubers?

A: The length of fermentation is a critical factor in improving the nutritional quality of cassava tubers. The results of this study show that the longer the fermentation time, the higher the level of crude protein and fiber produced. This indicates that microorganisms have more time to break down the nutritional components in the tubers.

Q: How can the use of cassava tubers as a source of fermented feed benefit animal production?

A: The use of cassava tubers as a source of fermented feed can provide a good alternative for breeders, reducing waste and feed costs. Additionally, the improved nutritional quality of the feed can increase animal productivity and support more sustainable and environmentally friendly livestock businesses.

Q: What are the implications of this study for farmers and breeders?

A: This study provides valuable information for farmers and breeders who want to find more sustainable and efficient feed solutions. The combination of the use of starbio and MOL "Ginta" with optimal fermentation time can be an effective strategy in improving the quality of feed.

Q: What are the future directions for this research?

A: Further research is needed to explore the potential of using cassava tubers as a source of fermented feed in different animal production systems. Additionally, the development of more efficient and cost-effective methods for fermentation and bioactivator production is also necessary to make this technology more accessible to farmers and breeders.

Q: What are the potential applications of this research in the livestock industry?

A: The findings of this study can be applied in various ways in the livestock industry, including:

  • Improving the nutritional quality of feed for livestock
  • Reducing waste and feed costs
  • Increasing animal productivity and supporting more sustainable and environmentally friendly livestock businesses
  • Developing more efficient and cost-effective methods for fermentation and bioactivator production

Q: What are the limitations of this study?

A: This study has several limitations, including:

  • The use of a small sample size
  • The limited number of bioactivators tested
  • The lack of information on the long-term effects of fermentation on the nutritional quality of cassava tubers

Q: What are the future research directions for this study?

A: Future research directions for this study include:

  • Exploring the potential of using cassava tubers as a source of fermented feed in different animal production systems
  • Developing more efficient and cost-effective methods for fermentation and bioactivator production
  • Investigating the long-term effects of fermentation on the nutritional quality of cassava tubers

Q: What are the potential benefits of this research for the livestock industry?

A: The findings of this study can have several benefits for the livestock industry, including:

  • Improving the nutritional quality of feed for livestock
  • Reducing waste and feed costs
  • Increasing animal productivity and supporting more sustainable and environmentally friendly livestock businesses
  • Developing more efficient and cost-effective methods for fermentation and bioactivator production