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Improved Nutrient Contents of Durio Zibethinus Murr Peel Fermented ISSN 1978-3000 Improved Nutrient Contents of Durio zibethinus Murr Peel Powder Fermented with Pleurotus ostreatus and Its Addition in PUFA- Concentrate E. Sulistyowati1, I. Badarina1, H. Sucianti1, R. Hartono1, and S. Mujiharjo2 1Animal Science Dept., Fac. of Agriculture, University of Bengkulu 2Agriculture Technology Dept., Fac. of Agriculture, University of Bengkulu Jl. Raya W.R. Supratman, Bengkulu, INDONESIA 38371 Email: [email protected] ABSTRACT The objective of this research was to evaluate nutrient contents of Durio zibethinus Murr peel powder fermented with Pleurotus ostreatus and its addition in PUFA- concentrate. There were two experiments have been conducted. First, fermentation process with experimental design of completely randomized treatments, F2: 2 week fermentation, F4: 4 week fermentation, F6: 6 week fermentation, and F8: 8 week fermentation with 4 replications. Second, incorporate the F8 Durio into PUFA- concentrate. Variables evaluated were in first experiment were in vitro VFA, GE, NDF and ADF. In second experiment were nutrient contents and fatty acid profile. Results showed that Fermentation of Durio zibethinus Murr peel powder fermented with Pleurotus ostreatus for 4-6 weeks seems to improve NDF, ADF, and GE ; while, fermentation for 8 weeks and incorporated into PUFA-concentrate could improve crude protein, ether extract and NDF, and lower ADF. However, it decreased fatty acid profile of SCFA, MedCFA, LongCFA, MUFA, PUFA, unsaturated, saturated, P/S, and U/S. Key words: Durio zibethinus Murr peel powder, P. ostreatus, nutrients, fatty acid INTRODUCTION (Sangadji et al., 2008). This white rod Availability of feed is always as a fungi that is able to degrade lignin binds concern for livestock farming. Durian or much more extensively than others, as it Durio zibethinus Murr is one of harvested produces extracellular lignolitic ezyme, fruits that its byproduct could be utilized as such as laccases, lignin peroxidases and one of feed ingredients for ruminants. Its Mn peroxidases (Hatakka, 1994). This potency in Indonesia is huge, while, in fungi also improved crude protein of Bengkulu Province is around 5040.8 fermented Durio in 0 to 8 weeks, from 4.31 ton/year. Its waste of Durio peel is about to 5.69%, respectively; while crude fiber 60-70% (Suhaidi, 2004), equals to 3276.52 decreased as reported by Suciyanti et al. ton/year or Durio peel powder or 491.5 (2015). Hartono et al. (2015) reported that ton/year or 1346.6 kg/day. in vitro organic matter digestibility This byproduct could be used as (IVOMD) is significantly decreased in 2 potential feed; however, it needs treatment, weeks to 8 weeks of fermentation, such as fermentation using white rod fungi respectively. The same manner is also (Pleurotus ostreatus). This fungi grows found in in well in any high fiber waste product media Jurnal Sain Peternakan Indonesia Vol. 11 No 1 Januari-Juni 2016 | 9 ISSN 1978-3000 vitro organic matter digestibility on the results earlier, which was part of (IVOMD). On the other hand, this reasearch, it was decided to polyunsaturated fatty acid (PUFA)- incorporate the 8 week fermented Durio concentrate with some supplements that into concentrate containing PUFA for as has been developed (Sulistyowati et al., much 10%, as a modification to the level 2013, 2014, and 2015) could be used as the of coffee husk fermentation by P. ostreatus base diet for incorporation of Durio (Badarina et al., 2014). The PUFA- zibethinus Murr peel powder fermented concentrate compositions were 30% rice with Pleurotus ostreatus. hulls, 30% roasted corn grain, 25% roasted soybean meal, 4% palm oil, 0.5% urea, MATERIALS AND METHOD 0.5% mix minerals, supplemented with 0.5% yeast, and 1.5% Curcuma Preparation of PUFA- Concentrate xanthorrhiza Roxb, as modified from Containing Fermented Durio zibethinus Sulistyowati et al. (2015). Murr Peel Powder There were three steps in this Nutrient Analysis preparation. First, fermentation of Durio Nutrient analyses of dry matter zibethinus Murr with Pleurotus ostreatus (DM), organic matter (OM), crude protein adapted from the mehod of Badarina et al. (CP), crude fiber (CF), and ether extract (2014). It was started from cleaning, (EE) were determined according to AOAC chopping, drying, grinding, mixing the (1990). While, NFE was calculated as Durio peel with substrates (rice brand, 100% - (moisture + ash + EE + CP + CF). gips, and CaCO3) in baglog, sterilizing, Gross energy (GE) was generated from innoculating with the fungi then incubated samples using Bomb Calorymeter. The for 2, 4, 6, and 8 weeks. Then, it was contents of NDF and ADF were analyzed conducted Proxymate analysis as reported using the method of Goering and Van by Suciyanti et al. (2015) and analyzed for Soest (1970). in vitro dry matter digestion (IVDMD) and Volatile fatty acid (VFA) analysis in vitro organic matter digestion and in vitro dry matter digestibility (IVOMD) as reported by Hartono et al. (IVDMD) and in vitro organic matter (2015). The results of fermented Durio digestibility (IVOMD) were prepared as if showed that there was an increase in that of in hidrolytic post ruminal protein content from 4.73% to 6.40%; and, fermentation after two timed 24 hours decreased fiber content from 47.84 to using the method of Tilley and Terry 45.45% in no fermentation and 8 week (1963) as reported by Sulistyowati et al. fermentation, respectively. (2014). Using gas chromatography (GC) Secondly were in vitro total VFA Shimadzu 2010 series, fatty acid methyl analysis, fiber fraction analysis, and gross esters (FAME) were obtained There are energy (GE) determination. Thirdly, based several calculations, total short chain fatty 10 | Improved Nutrient Contents of Durio zibethinus Murr Peel (Sulistyowati et al.) ISSN 1978-3000 acid (C4- C10), medium chain fatty acid peel powder of 8 weeks was selected to be (C12-C16), long chain fatty acid (C>16), incorporated into PUFA- concentrate mono unsaturated, poly unsaturated, which then compared to PUFA-concentrate saturated, unsaturated, ratio of containing non fermented Durio peel PUFA/saturated, and unsaturated/saturated powder. These samples were then fatty acid (Schmidely et al., 2005 ). analyzed for their nutrient and fatty acid contents. The data were analyzed Treatments and Experimental Design descriptively. This experiment was part of a research that has been splitted to several RESULTS AND DISCUSSION parameters as reported by Suciyanti et al. (2015) and Hartono et al. (2015), which VFA and GE Contents of Durio then modified by combining with other zibethinus Murr Peel Fermented with feed ingredients to formulate a previously P. ostreatus evaluated PUFA- concentrate (Sulistyowati In vitro VFA and gross energy et al., 2013, 2014, 2015). Experimental contents of Durio zibethinus Murr peel design in this research was Completely fermented with Pleurotus ostreatus are randomized design with four treatments of presented on Table 1. It showed that the fermented Durio peel powder: F2; 2 weeks longer fermentation (8 weeks) resulted in fermentation, F4: 4 weeks fermentation, higher VFA but lower GE significantly F6: 6 weeks fermentation, and F8: 8 weeks compared to that of 2 week fermentation. fermentation and 4 replications. These increasing VFA levels (from 105.37 Data were analyzed for variance, mM in 2 week fermentation to 147.73 mm any significant differences were further in 8 week fermentation) are in the same analyzed using Duncan Multiple Range manner as the N-NH3 levels along with the Test (DMRT) as described by Lentner and longer duration of fermentation. Hartono Bishop (1986). Based on nutrient content et al. (2015) reported that the N-NH3 from the previous results as reported by contents of fermented Durio zibethinus Suciyanti et al. (2015), especially crude Murr peel with P. ostreatus increased protein that was higher (6.4%) than the from 6.94 mM ( 2 week fermentation) to ones of shorter fermentation duration or 9.89 mM (8 week fermentation). even the control one, the fermented Durio Table 1. In vitro VFA and gross energy content of Durio zibethinus Murr peel fermented with Pleurotus ostreatus Variables F2 F4 F6 F8 SEM P Total VFA, mM 105.37 136.84 91.40 147.73 26.35 NS GE, cal/g 3.67a 3.57b 3.56 b 3.59 b 0.050 ** Note: F2: 2 weeks fermentation; F4: 4 weeks fermentation; F6: 6 weeks fermentation; F8: 8 weeks fermentation. NS: non significant; ** (P<0.01), very significant. Jurnal Sain Peternakan Indonesia Vol. 11 No 1 Januari-Juni 2016 | 11 ISSN 1978-3000 Other results showed that 8 weeks of fermentation. Therefore, it fermentation of coffee husk with P. could be stated that fermentation of Durio ostreatus lowered VFA levels (173.79 mM with P. ostreatus could be prolonged for in control decreased to 138.71 mM in 6% up to 8 weeks as it was supported with ration conataining this material) as higher VFA levels (105.37 mM in 2 weeks reported by Badarina et al. (2014). The and 147.73 mM in 8 weeks). decreasing VFA of fermented coffee husk was also found by Xu et al. (2007). Fractions of Fiber of Durio zibethinus These durations of fermentation Murr Peel Powder Fermented with P. showed effects that there were ostreatus improvements in ruminally in vitro of In overall, fractions of fiber of all Durio zibethinus Murr peel powder. four treated fermented Durio zibethinus These VFA and N-NH3 performances are Murr peel powder fermented with P. within normal ranges of 80- 160 mm and ostreatus were not significantly different; 4- 12 mM, respectively (Sutardi, 1977). however, the neutral detergent fiber However, these VFA levels (NDF) acid detergent fiber (ADF) tend to showed opposite results of significantly increase with the longer (in 2 and 8 weeks) (P<0.05) decreasing GE contents between the fermentation, as presented in Table 2. 2 week and 8 week fermentation; On the other hand, these fractions are eventhough quantitatively was very small decreased in 4 weeks of fermentation, then amount (0.08 cal/g).
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