The Nutritional Value of Fermented Banana Peels using Different Levels of Palm Sap

  • Theresia Nur Indah Koni
    Animal Feed Technology Study Program, Department of Animal Husbandry, Kupang State Agricultural Polytechnic
  • Tri Anggarini Yuniwaty Foenay
    Animal Production Study Program, Department of Animal Husbandry, Kupang State Agricultural Polytechnic
  • Cystke Sabuna
    Animal Feed Technology Study Program, Department of Animal Husbandry, Kupang State Agricultural Polytechnic
  • Eny Rohyati
    Animal Health Study Program, Department of Animal Husbandry, Kupang State Agricultural Polytechnic
DOI: https://doi.org/10.23960/jipt.v9i1.p62-71
Keywords Banana peel, Fermentation, Nutrient content, Palm sap
Abstract Views (Last 12 Months)
1863 Abstract Views
1677 Downloads

Abstract

Banana peels are banana processing wastes that can be used as poultry feedstuff, but bacause of its high crude fiber content, so to reduce the high crude fiber content it need processing such as fermentation. Fermentation process requires soluble carbohydrates such as palm sap. This research aimed to evaluate the effect of different levels of palm sap as an additive on the nutrient composition of banana peels. An experimental method was used in this research with a completely randomized design consisted of five treatments and four replications. The five treatments were banana peel with 0%, 12,5%, 15%, 17,5% and 20% addition of palm sap. The parameters measured were dry matter, crude protein, crude fiber, fat, and ash content. Data were analyzed by analysis of variance and followed by Duncan's Multiple Range Test. The results showed that increasing levels of palm sap reduced the content of dry matter, crude fiber and crude fat, increased crude protein content, but it did not affect the ash content of banana peels. The use of 20% of palm sap produced the highest protein content and the lowest crude fiber content.

Downloads

Download data is not yet available.

References

Anas, M.A.dan Syahrir. 2017. Pengaruh penggunaan jenis aditif sebagai sumber karbohidrat terhadap komposisi kimia silase rumput mulato. J. Agrisains 18(1): 13–22.

Anggriawan, R, P Srianto and S D Warsito. 2013. The benefit of additional banana (Musa paradisiaca l.var sapientum) and mangosteens (Garcinia mangostana l.) skins flour toward weight gain and feed conversion in male broiler. Agroveteriner, 1(2): 29–36.

AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Washington, DC.

Aro, S.O. 2010. Improvement in the nutritive quality of cassava and its by-products through microbial fermentation. African Journal of Biotechnology, 7(25): 4789–4797.

Chayaningsih, H.O. 2006. Identifikasi bakteri asam laktat dari nira lontar serta aplikasinya dalam mereduksi Salmonella typhimurium dan Aspergillus flavus pada biji kakao. Thesis. Sekolah Pasca Sarjana IPB. Bogor

Gasperz, V. 2006. Teknik Analisa Dalam Penelitian Percobaan. Edisi III. Tarsito. Bandung.

Handayani, S, A E Harahap, E. Saleh. 2018. Kandungan fraksi serat silase kulit pisang kepok (Musa paradisiaca) dengan penambahan level dedak dan lama pemeraman yang berbeda. J. Peternakan, 15(1): 1–8.

Helda dan C Sabuna. 2012. Fermentasi kotoran kambing dan ayam dengan nira lontar sebagai pakan ayam. Partner, 19(1): 112–120.

Hudiansyah P., D. Sunarti dan B. Sukamto. 2015. Pengaruh penggunaan kulit pisang terfermentasi dalam ransum terhadap ketersediaan energi ayam broiler. Agromedia, 33(2): 1–9.

Irmayuni, E., Nurmila dan A Sukainah. 2018. Efektivitas Air nira lontar (Borasusflabellifer) sebagai bahan pengembang adonan kue apem. J. Pendidikan Teknologi Pertanian, 4: 170–183.

Jehemat, A. 2010. Efek Penambahan nira lontar dalam ransum basal terhadap pemanfaatan energi, kadar glukosa darah dan ketebalan lemak punggung babi peranakan duroc fase awal pertumbuhan. Thesis. Pasca Sarjana Universitas Nusa Cendana. Kupang.

Koni, T. N. I., A. Paga and A. Jehemat. 2010. Kandungan protein kasar dan tanin biji asam yang difermentasi dengan Rhyzopus oligosporus. Partner, 20(2): 127–132.

Koni, T.N.I. 2013. Effect of fermented banana peel on broiler carcass. Jurnal Ilmu Ternak Dan Veteriner 18 (2): 153–157.

Koni, T. N. I., J. Bale-Therik dan P. R. Kale. 2013.Utilizing of fermented banana peels by Rhyzopus oligosporus in ration on growth of broiler. J. Veteriner, 14(3): 365–370.

Koni, T.N.I., T.A.Y Foenay and Asrul. 2019. The nutrient value of banana peel fermented by tape yeast as poultry feedstuff. J. Ilmu-Ilmu Peternakan, 29(3): 211–217.

Kurniati, L. Ika, N. Aida, S. Gunawan dan T. Widjaja. 2012. Pembuatan mocaf (modified cassava flour) dengan proses fermentasi menggunakan Lactobacillus plantarum, Saccharomyces cereviseae, dan Rhizopus oryzae. J. Teknik Pomits, 1(1): 1–6.

Larangahen, A., B. Bagau, M. R. Imbar dan H. Liwe. 2017. Pengaruh penambahan molases terhadap kualitas fisik dan kimia silase kulit pisang sepatu (Mussa Paradisiaca Formatypica). J. Zootek 37(1): 156–166.

Law, S.V., A. Bakar, M. Hashim and A. Hamid. 2011. Mini review popular fermented foods and beverages in southeast asia. International Food Research Journal, 484: 475–484.

Mandey, J.S., J. R. Leke, W. B. Kaunang and Y. H. S. Kowel. 2015. Carcass yield of broiler chickens fed banana (Musa paradisiaca) leaves fermented with Trichoderma viride. J. Indonesian Tropical Animal Agriculture, 40(4): 229–233.

Naiola, E. 2008. Mikrobia Amilolitik pada nira dan laru dari pulau Timor, Nusa Tenggara Timur. Biodiversitas 9 (3): 165–168.

Nurmi, A., M.A. Santi, N. Harahap and M.F. Harahap. 2018. Percentage of carcass and mortality of broiler and native chicken fed with unferment-ed and fermented arenga waste. J. Ilmiah Peternakan Terpadu, 6(3): 134–139.

Riadi, L. 2007. Teknologi Fermentasi. Graha Ilmu. Yogyakarta

Salombre, V.J., M. Najoan, F.N. Sompie dan M.R. Imbar. 2018. Pengaruh penggunaan silase kulit pisang kepok (Musa paradisiaca formatypica) sebagai pengganti sebagian jagung terhadap karkas dan viscera broiler. J. Zootek, 38(1): 27–36.

Sandi, S. 2012. Nilai nutrisi kulit singkong yang mendapat perlakuan bahan pengawet selama penyimpanan. J. Penelitian Sains, 15(2): 88–92.

Savji, K.A., B Gunalan and H Solanki. 2011. Comparative evaluation of toddy (Borassus flabellifer SAP) on pH Reduction and control of plankton bloom in two brackishwater shrimp culture ponds. International Journal of ChemTech Research, 3(4): 2047–57.

Utomo, R., S.P.S. Budhi dan I.F. Astuti. 2013. Pengaruh level onggok sebagai aditif terhadap kualitas silase isi rumen sapi. Buletin Peternakan 37(3): 173–180.

Wadhwa and P.S. Bakshi. 2013. Utilization of fruit and vegetable wastes as livestock feed and as substrates for generation of other value added products. J. Neurochemistry, 105(2):369-379.

Widjastuti, T. and E. Hernawan. 2012. Utilizing of banana peel (Musa sapientum) in the ration and its influence on final body weight, percentage of carcass and abdominal fat on broiler. Lucrări Ştiinţifice - Seria Zootehnie, 57: 104–109.

Cover
Issue
Published
2021-04-29
How to Cite
Koni, T. N. I., Foenay, T. A. Y., Sabuna, C., & Rohyati, E. (2021). The Nutritional Value of Fermented Banana Peels using Different Levels of Palm Sap. JURNAL ILMIAH PETERNAKAN TERPADU, 9(1), 62–71. https://doi.org/10.23960/jipt.v9i1.p62-71