I solation of……………………………….Rice Bran Candraw ati, et al., 20 14
Table 4 show s t he nut rient digest ibility and m etabolizable energy of unferm ent ed rice bran UFR and ferm ent ed rice bran FR ingredient . The digest ibilit y of crude prot ein,
organic m at t er, and crude fiber, were slight ly increased significant ly different P0,05 by t he ferm ent at ion, bot h by Saccharomyces spp.S-6 and S-7, respectively. The
met abolizable energy of FR w as increased significantly different P005 than met abolizable energy of UFR. Ferm ent ed of feeding ingredient w ere caused increased of
crude prot ein, organic m at t er, and crude fibre digest ibilities, resvect ively t han UFR ingredient s.
Chem ical com posit ion and nut rient digest ibilit y of rice bran ferm ent ed compared t o t he unferm ent ed w ere show n in Table 4 as below:
Table 4. Chemical composition and nutrient digestibility of unfermented and fermented rice bran by Saccha romyces Spp.S-6 and S-7 isolates culture in Dry M atter.
Rice Bran Paramet ers
Unfer- ment ed
UFR Ferm ent ed
by S-6 Isolat e FR
Ferm ent e d by S-7
Isolat e SEM
Chemical composit ion: Dry M at t er
89.75a 89.64a
89.62a 0.453
Organic M att er 90.93a
90.87a 90.22a
0.318 Crude Prot ein
11.88b 14.69a
14.78a 0.149
Crude Fibre 15.96b
17.65a 18.19a
0.285 Gross Energy Kcal kg
3258.31a 3272.22a
3274.97a 44.528
Nut rient digest ibilit y : Dry mat t er digest ibilit y
25.48c 28.24b
29.81a 0.185
Organic M at t er digest ibilit y 26.16b
30.07a 30.25a
0.314 Crude Prot ein digest ibilit y
37.38b 51.77a
53.23a 1.106
Crude fibre digest ibilit y 15.92c
24.10b 26.29a
0.252 M et abolizable energy Kcal kg
1696.38b 1898.44a
1940.69a 19.512
Not e:
UFR = Unferm ent ed rice bran; FR = Ferm ent ed rice brang by 0.20 yeast cult ure
The different superscript at the sam e row is significantly different P0.05
DISCUSSION
The result s show ed t hat only 5 isolat es of Saccharomyces spp pot ent ial as probiotic agent s and have t he CM C-ase act ivit y. To five isolat es show ed resist ance t o acid and bile
salt s t hat is charact erist ic of probiot ic bacteria. Saccharomyces is a unicellular microorganisms lacking chlorophyll, grew well at 30
o
C and pH 4.8. pH value in t he gast roint est inal t ract of poult ry in each sect ion, are: crop 4.5, provent riculus 4.4,
J. Biol. Chem. Research. 46
Vol. 3 1, No. 1: 3 9-52 20 14
I solation of……………………………….Rice Bran Candraw ati, et al., 20 14
gizzard 2.6, duodenum 5.7-6.0, jejunum 5.8, ileum 6.3, colon 6.3, and ceca 5.7 Hidayat , 2010. Som e advant ages of Saccharomyces ferm ent at ion process, t hese
microorganisms are rapidly proliferat ing, resist ant to high alcohol cont ent , resist ant t o high t em perat ures, has held st eady and rapid nature of adapt at ion. According t o Ahm ad
2005, t emperat ure opt imum environm ent for yeast grow t h is 25-30 C and a m axim um
t em perat ure of 35-47 C. Som e advant ages Saccharomyces microorganisms in the
ferm ent at ion process t hat is rapidly proliferat ing, resist ant t o high alcohol cont ent , resist ant to high t emperat ures, has held st eady and rapid nature of the adaptat ion.
CM C-ase enzym e act ivit y endo-1,4-bet a-glukonase is a clear zone around the colony indicat ed that the m icrobes have a st rong ext racellular cellulase enzyme activit y. The size
of t he clear zone and the apparent absence of clear zone, an indicator of the abilit y of the microbes t o break down cellulose, as w ell as fast and slow arise t he clear zone Van
Devoorde and Verstraet e, 1987. Ut ama et al. 2006 report ed t hat t he yeast Saccharomyces cerevisiae
is yeast capable of producing t he enzym es am ylase and selulolase, so as t o increase t he digest ibilit y of protein and crude fiber such as cellulose
and hemicellulose, as has been overhauled in t he form of a sim ple monosaccharide. Cellulolyt ic yeast s capable of producing t he enzyme 1,4 bet a-endo-glukonase, 1,4 bet a-
exo glukonase, and bet a-glucosidase t hat can degrade com ponent s of crude fiber into soluble carbohydrat es How ard et al., 2003 According Ut am a et al. 2006, ferm ent at ion
feed purpose is t o improve t he usabilit y of feed and eliminat ion of ant i- nut rit ional subst ances, as well as ut ilize biom ass form ed. Rice bran ferm ent ed w ith yeast w ill be able
t o increase t he m icrobial biomass, so t hat the crude prot ein cont ent of rice bran increased. Also report ed that the ferm ent at ion process and the product is affect ed by t he
t ype and number of microbes, subst rat t ypes, pH, and t em perat ure during t he ferm ent at ion process. Biom ass is a form of mass from t he biological processes of
microorganisms. M icroorganisms capable of convert ing mat erial int o prot eins. The ferm ent at ion process has the object ive t o produce a product m at erial feed t hat have a
nut rient cont ent, t ext ure, bet t er biological availabilit y, and reduce subst ance antinut risi. Suparjo et al. 2003 st at ed that t he ferm ent at ion of rice bran with 0.2 Aspergillus niger
cultured for 72 hours can m arkedly increase prot ein and phosphorus cont ent of rice bran, on the cont rary low er crude fiber cont ent and acid phyt at rice bran.
According Sumarsih et al. 2007, the longer t he st orage t im e of feed ingredient s w hen ferm ent ed by Trichoderma viride, t he m ore t he loss of dry mat t er and organic m att er
mat erial, inst ead increasing t he crude prot ein cont ent and m aterials decreased crude fiber cont ent m at erial. Also report ed that the longer t he ferment at ion process or
mat erials st orage t ime, t he increased dry m at t er digest ibilit y and organic m att er mat erials.
According t o Jaelani et al. 2008, the increase in M E cont ent of palm kernel cake palm kernel cake m eal as a result of ferm ent at ion by the fungus T. reesei of 1824.13 kcal kg t o
1930.44 kcal kg suspect ed because of t he degradat ion of m annan polysaccharides exist in palm kernel by fungus T. reesei into simpler form s m onosaccharides t hat produces
enough energy value bet t er t han in the form of polysaccharides mannan.
J. Biol. Chem. Research. 47
