The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran
This study aimed to improve the nutritional quality of rice bran by using Pediococcus pentosaceus incubated with Moringa oleifera extract (MOE) extract in rice bran fermentation. The treatments were divided into 7 treatments and 3 replications, as follows: P0: control; P1: 1% P. pentosaceus); P2: (1...
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| Summary: | This study aimed to improve the nutritional quality of rice bran by using Pediococcus pentosaceus incubated with Moringa oleifera extract (MOE) extract in rice bran fermentation. The treatments were divided into 7 treatments and 3 replications, as follows: P0: control; P1: 1% P. pentosaceus); P2: (1% P. pentosaceus + 1% MOE); P3: (1% P. pentosaceus + 2% MOE); P4: (2% P. pentosaceus; P5: (2% P. pentosaceus + 1% MOE); P6: (2% P. pentosaceus + 2% MOE). MOE was added to probiotics according to the dose of treatment and then incubated at 37ºC for 24 hours. Furthermore, synbiotic had been used to ferment rice bran for 5 days under anaerobic conditions. The results indicate that there was a significantly different (p <0.05) in the group treatments and group control on the content of extract ether, crude protein, nitrogen-free extract, crude fiber, and metabolizable energy. The use of synbiotics in the treatment showed an increase in crude protein by 16.76%, a decrease in crude fiber by 23.35, a decrease in extract ether by 19.86%, NFE 9.47%, and an increase in metabolizable energy from 3057.41 to 3153.08 kcal/kg. Based on the results of this study, it could be concluded that the use of P. pentosaceus incubated with M. oleifera extract could be used to improve the nutritional quality of rice bran. |
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