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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id-langga.1125652021-11-20T03:47:42Z https://repository.unair.ac.id/112565/ The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran Widya Paramita Lokapirnasari, - Lilik Maslachah, - Adriana Monica Sahidu, - Andreas Berny Yulianto, - SF910 Other diseases and conditions 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. IOP Publishing 2021 Article PeerReviewed text en https://repository.unair.ac.id/112565/6/Bukti%20sertifikat%20The%20potency%20of%20Pediococcus%20pentosaceus%20incubated%20with%20Moringa%20Oleifera%20in%20fermentation%20process%20to%20increase%20nutrient%20content%20of%20rice%20bran.pdf text en https://repository.unair.ac.id/112565/4/Validasi%20dan%20Peer%20review_The%20potency%20of%20Pediococcus%20pentosaceus%20incubated%20with%20Moringa%20Oleifera%20in%20fermentation%20process%20to%20increase%20nutrient%20content%20of%20rice%20bran.pdf text en https://repository.unair.ac.id/112565/3/The%20potency%20of%20Pediococcus%20pentosaceus%20incubated%20with%20Moringa%20oleifera%20in%20fermentation%20process%20to%20increase%20nutrient%20content%20of%20rice%20bran.pdf Widya Paramita Lokapirnasari, - and Lilik Maslachah, - and Adriana Monica Sahidu, - and Andreas Berny Yulianto, - (2021) The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran. Proceeding Internasional The 3rd Conference on Fisheries and Marine Sciences. pp. 1-6. https://iopscience.iop.org/article/10.1088/1755-1315/718/1/012036/pdf |
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SF910 Other diseases and conditions Widya Paramita Lokapirnasari, - Lilik Maslachah, - Adriana Monica Sahidu, - Andreas Berny Yulianto, - The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran |
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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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Article PeerReviewed |
author |
Widya Paramita Lokapirnasari, - Lilik Maslachah, - Adriana Monica Sahidu, - Andreas Berny Yulianto, - |
author_facet |
Widya Paramita Lokapirnasari, - Lilik Maslachah, - Adriana Monica Sahidu, - Andreas Berny Yulianto, - |
author_sort |
Widya Paramita Lokapirnasari, - |
title |
The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran |
title_short |
The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran |
title_full |
The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran |
title_fullStr |
The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran |
title_full_unstemmed |
The potency of Pediococcus pentosaceus incubated with Moringa Oleifera in fermentation process to increase nutrient content of rice bran |
title_sort |
potency of pediococcus pentosaceus incubated with moringa oleifera in fermentation process to increase nutrient content of rice bran |
publisher |
IOP Publishing |
publishDate |
2021 |
url |
https://repository.unair.ac.id/112565/6/Bukti%20sertifikat%20The%20potency%20of%20Pediococcus%20pentosaceus%20incubated%20with%20Moringa%20Oleifera%20in%20fermentation%20process%20to%20increase%20nutrient%20content%20of%20rice%20bran.pdf https://repository.unair.ac.id/112565/4/Validasi%20dan%20Peer%20review_The%20potency%20of%20Pediococcus%20pentosaceus%20incubated%20with%20Moringa%20Oleifera%20in%20fermentation%20process%20to%20increase%20nutrient%20content%20of%20rice%20bran.pdf https://repository.unair.ac.id/112565/3/The%20potency%20of%20Pediococcus%20pentosaceus%20incubated%20with%20Moringa%20oleifera%20in%20fermentation%20process%20to%20increase%20nutrient%20content%20of%20rice%20bran.pdf https://repository.unair.ac.id/112565/ https://iopscience.iop.org/article/10.1088/1755-1315/718/1/012036/pdf |
_version_ |
1718370096774119424 |