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Lemna Minor Quality Improvement Through Fermentation Using Trichoderma Harzianum And Saccharomyces Cerevisiae On Water, Lipids, Gross Energy, And Mineral Content

Author

Listed:
  • Muhammad Rifqi Ismiraj

    (Animal Husbandry Program, Faculty of Animal Husbandry, PSDKU Pangandaran, Universitas Padjadjaran, Pangandaran, Indonesia.)

  • Hendi Setiyatwan

    (Department of Animal Nutrition and Feed Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang, Indonesia.)

  • Hery Supratman

    (Department of Animal Nutrition and Feed Technology, Faculty of Animal Husbandry, Universitas Padjadjaran, Sumedang, Indonesia)

  • Fathir Aulia Maulana Faisal

    (b Animal Husbandry Program, Faculty of Animal Husbandry, PSDKU Pangandaran, Universitas Padjadjaran, Pangandaran, Indonesia.)

Abstract

Lemna minor has been used as animal feed which contains high nutrients, i.e proteins and amino acids, however, water content is too high to be supplemented to animals. This research was conducted to lower water content, improve crude lipids, gross energy, mineral calcium and phosphor content by the approach of fermentation process. Lemna minor fermentation is divided into two stages, firstly, by using Trichoderma harzianum (Th) with the addition of ZnHCO3 and dl-methionine, secondly, by using Saccharomyces cerevisiae (Sc). Completed randomized design (CRD) was used in experimental design with 20 experimental units, with five treatments of different incubation length between fermentation by Sc and Th with four replications. The results showed that fermentation using Th and Sc has a significant effect (P

Suggested Citation

  • Muhammad Rifqi Ismiraj & Hendi Setiyatwan & Hery Supratman & Fathir Aulia Maulana Faisal, 2021. "Lemna Minor Quality Improvement Through Fermentation Using Trichoderma Harzianum And Saccharomyces Cerevisiae On Water, Lipids, Gross Energy, And Mineral Content," Big Data In Agriculture (BDA), Zibeline International Publishing, vol. 3(1), pages 27-30, May.
    • Handle: RePEc:zib:zbnbda:v:3:y:2021:i:1:p:27-30
    DOI: 10.26480/bda.01.2021.27.30
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