Detoxification Through Fermentation By Consortium Of Aspergillus Niger And Neurospora Sitophila Towards The Degree Of Forbol Esther And Nutrition Value Of Jatropha Curcas L. For Broiler’s Feed

Kurniati, Tuti (2012) Detoxification Through Fermentation By Consortium Of Aspergillus Niger And Neurospora Sitophila Towards The Degree Of Forbol Esther And Nutrition Value Of Jatropha Curcas L. For Broiler’s Feed. Journal of Asian Scientific Research, 6 (2). pp. 317-324. ISSN 2223-1331

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Abstract

Seedcake of Jatropha curcas L seed is a by product of biodiesel processing. Hard fibers and tiny raw protien is potentially useful as alternative feed for Broilers. So far, the use of Jatropha as feed is restricted due to the toxin of forbo loster. To increase the quality of seedcake, detoxification through biological fermentation was carried out. The research is aimed at achieving the followings: (1) obtaining the best product of the seed of Jatropha curcas L fermented by the consortium of Aspergillus niger ; (2) obtaining the lowest degree of anti-forbol esther nutrition as the result of the first stage research., and; (3) deciding on the quality of fermented seed of Jatropha curcas L by measuring metabolical energy. The degree of forbol esthered was measured at the laboratory of Psycho-Chemistry of Bandung Institute of Technology. The experiment employed experimental design, that is, Complete Randomization Factorial design (3 X 3). The three A-factor (dosage of consortium inoculum of Aspergillus niger and Neurospora sitophila is d1 = 2 g, d2 = 3 g, d3 = 4g) and the three B- factor (the time spent for fermentation of Aspergillus niger and Neurospora sitophila is t1 = 72 hours, t2 = 96 hours, nd t3 = 120 hours). This was repeated as much as 3 times. Data analysis was carried out by using variant analysis technique. To identify the diference between the treatments, Duncan Multiple Distance Test was employed. The research reveals that Jatropha curcas L fermented by consortium of Aspergillus niger and Neurospora sitophila with the dosage: 3 g inoculum and 96 hours of fermentation could best increase the nutrition value, that is, increasing Crude Protein as much as 16.88%, decreasing raw fat as much as 63.89%, and decreasing raw fiber as much as 14.96%. The highest decrease of forbol esther was achieved by substrate fermented by Aspergillus niger and Neurospora sitophila with the dosage of inoculum: 3 g and 3 hours of fermentation, that is, 79,69% with metabolical energy as much as 3849 kkal/kg.

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