Optimizing Fermentation Conditions of Water Lettuce Leaves (Pistia Stratiotes) with Bacillus amyloliquefaciens for Enhanced Nutritional Quality as Poultry Feed
Optimizing Fermentation Conditions of Water Lettuce Leaves (Pistia Stratiotes) with Bacillus amyloliquefaciens for Enhanced Nutritional Quality as Poultry Feed
Wizna1*, Yan Hendri1, Rusfidra1, Romi Andika2, Meri Wulandari2, Rika Safitri2
ABSTRACT
The aim of this study was to determine the optimal fermentation duration and inoculum dosage for fermenting water lettuce leaves (Pistia stratiotes) with Bacillus amyloliquefaciens to enhance its nutritional content. The study employed a completely randomized design 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). The observed parameters included water content, dry matter, crude protein, crude fat, crude fiber, and ash content. The results indicated that fermentation duration and inoculum dosage had a significant interaction (P<0.05) on crude protein, crude fiber, and ash content but showed no significant effect (P>0.05) on water content and dry matter. The study concluded that the best treatment was 4 days of fermentation and 3% inoculum dosage. The nutritional composition of fermented water lettuce leaves with Bacillus amyloliquefaciens was as follows: water content 72.98%, dry matter 27.02%, crude protein 14.26%, crude fat 2.46%, crude fiber 13.21%, and ash content 6.57%. The fermentation of water lettuce leaves (Pistia stratiotes) using Bacillus amyloliquefaciens is an effective method to enhance the nutritional value and digestibility of feed ingredients. This process involves inoculating water lettuce leaves with microbial cultures that produce fiber- and protein-degrading enzymes, thereby reducing the content of antinutritional compounds. Optimized fermentation can increase crude protein content, improve nutrient availability, and produce bioactive compounds that support poultry digestive health. The application of this fermented product in poultry feed can enhance feed efficiency, improve poduction performance, and reduce farming costs, thus contributing to the sustainability of poultry farming.
Keywords | Bacillus amyloliquefaciens, Fermentation duration, Inoculum dosage, Nutrition, Water lettuce, Poultry feed, Nutritional enhancement, Fermentation optimization
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