Pre-Treatments of Sonneratia Alba Fruit as The Potential Feed for Ruminants Using Aspergillus Niger atDifferent Fermentation Times: Tannin Concentration, Enzyme Activity, and Total Colonies | International Journal of Veterinary Science 2023

Author(s)

Elihasridas Department of Animal Nutrition and Feed Technology, Animal Science Faculty,Universitas Andalas, Padang, West Sumatera,Indonesia

Roni Pazla Department of Animal Nutrition and Feed Technology, Animal Science Faculty,Universitas Andalas, Padang, West Sumatera,Indonesia

Novirman Jamarun Department of Animal Nutrition and Feed Technology, Animal Science Faculty,Universitas Andalas, Padang, West Sumatera,Indonesia

Gusri Yanti Postgraduate Student, Department of Animal Nutrition, Animal Science Faculty,Universitas Andalas , Padang, West Sumatera,Indonesia

Rani Winardi Wulan Sari Postgraduate Student, Department of Animal Nutrition, Animal Science Faculty,Universitas Andalas , Padang, West Sumatera,Indonesia

Zaitul Ikhlas Postgraduate Student, Department of Animal Nutrition, Animal Science Faculty,Universitas Andalas , Padang, West Sumatera,Indonesia

Abstract

The aim of this study was to reduce high level of tannin in mangrove (Sonneratia alba) fruits by fermentation using Aspergillus niger. A completely randomized design was used with four treatments (fermentation time) i.e. A: 7 days, B: 10 days, C: 13 days, D: 16 days and the experiments were performed in four replicates. The parameters measured were total mold colony, tannase enzyme activity, tannin content, and tannin degradation. The results showed that the fermentation time had a significant effect (P<0.05) on total mold colony, tannase enzyme activity, tannin content, and tannin degradation. The highest total colony and tannase enzyme activity were found in treatment B, namely 2.24 x 1014cfu/mL and 7.465U/mL, while the lowest tannin content and highest tannin degradation were found in the treatment D, namely 16.03% and 24.42%. The conclusion of this study was that on sixteenth days (Treatment D) fermented Sonneratia alba fruits produced the lowest levels of tannin (16.03%) with the highest level of degradation (24.42%).

Publication Details

Page(s) 755-761

DOI 10.47278/journal.ijvs/2023.021

Published Journal: International Journal of Veterinary Science, Volume: 12, Issue: 5, Year: 2023

Keywords

Aspergillus niger Sonneratia Alba Fermentation Time Tannin Ruminant Feed

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