Fermentation of Corn Tumpi with Bacillus Amyloliquefaciens: Optimization of Fermentation Duration and Inoculum Dosage for Superior Poultry Feed
Fermentation of Corn Tumpi with Bacillus Amyloliquefaciens: Optimization of Fermentation Duration and Inoculum Dosage for Superior Poultry Feed
Romi Andika1*, Wizna2, Mirzah2, Yetti Marlida2
ABSTRACT
The aim of this study was to determine the optimal fermentation duration and inoculum dosage in the fermentation of corn tumpi with Bacillus amyloliquefaciens. A completely randomized design (CRD) was employed with two factors: Factor A (fermentation duration: A1: 2 days, A2: 4 days, A3: 6 days) and Factor B (inoculum dosage: B1: 1%, B2: 3%, B3: 5%). Differences among treatments were analyzed using Duncan’s Multiple Range Test (DMRT). Observed parameters included water content, dry matter, crude protein, crude fat, crude fiber, and ash content. The results showed that fermentation duration and inoculum dosage had a significant interaction (P < 0.05) on crude protein and crude fiber, but no significant interaction (P > 0.05) on water content, dry matter, crude fat, and ash content. It was concluded that the optimal treatment for fermenting corn tumpi with Bacillus amyloliquefaciens was a fermentation duration of 4 days and an inoculum dosage of 3%. The nutrient composition of the fermented corn tumpi with Bacillus amyloliquefaciens was 11.98% water content, 88.02% dry matter, 10.59% crude protein, 1.59% crude fat, 10.59% crude fiber, and 5.25% ash content.
Keywords | Corn tumpi, Bacillus amyloliquefaciens, Inoculum dosage, Fermentation duration, Nutrition
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