Utilization of chicken feather meal for fish feed by hydrolysis and bacterial fermentation Desy Putri Handayani, Alim Isnansetyo
Universitas Gadjah Mada
Abstract
Chicken feathers have enormous potential as a source of fish feed ingredients. The protein content of chicken feathers is very high, reaching 80-90% so that it can be used as an alternative to replace fish meal. This study aims to utilize chicken feathers as fish feed ingredients by hydrolysis and fermentation. The study used an experimental method with a completely randomized design (CRD) with 4 treatments, 3 replications, namely P0: chicken feather meal (control)- P1: chicken feather meal + 10% HCL- P2: chicken feather meal + 10% NaOH- P3: Fermentation with IW probiotics. Parameters observed were proximate test results including crude protein content, moisture content, ash content, crude fat content, crude fibre content, carbohydrates and supporting parameters (organoleptic test), in the form of physical properties of chicken feather flour, including odour, colour and texture. Data of proximate were analysed using ANOVA and Duncan Multiple Range Test (DMRT) with a test level of 5%, while for organoleptic results data were analysed descriptively and qualitatively. The results showed that the crude protein content of control, fermented with IW probiotic, hydrolysed using 10% HCL, and 10% NaOH, respectively were 63.94, 78.11, 71.86, and 56.28 %. Fermentation using IW probiotics can increase the crude protein content. The P3 treatment was the most effective treatment because it produced the highest protein, namely 78.11%, with a change in physical properties to a light brown colour, soft texture, and less typical sting.
