Composition and amino acid profile of fish meal processed using probiotics and prebiotic sources

Hendalia, Ella and Manin, Fahmida and Adriani, Adriani and Admiral, Arsalianda Rama (2019) Composition and amino acid profile of fish meal processed using probiotics and prebiotic sources. IOP Conference Series: Earth and Environmental Science, 387 (012007). pp. 1-4. ISSN doi:10.1088/1755-1315/387/1/012007

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Abstract

The study evaluated the composition and amino acids profile of trash fish meal (TFM) processed using Probio_FM probiotics (containing Lactobacillus sp.) combined with coconut meal (CM) or palm kernel meal (PKM) as prebiotics sources. The study was arranged in 2×3 factorial design with four replications. The first factor was the prebiotic sources (CM and PKM) and the second factor was the Probio_FM levels (0, 1 and 2%). The TFM was processed by mixing trash fish with CM or PKM and Probio_FM, then it was milled and dried. The TFM processed using CM or PKM combined with 1 - 2% Probio_FM contained 43.77 - 45.81% crude protein. Most essential amino acids, except methionine, were inferior compared to the NRC 1994 table. Arginine, valine and tryptophan was the first, second and third limiting amino acid in TFM, respectively. The chemical score of TFM ranged from 20 to 28%. Combination of PKM with 2% Probio_FM resulted the highest crude protein (45.81%), methionine (2.15%) and chemical score (28%). It was concluded that the TFM processed using PKM combined with 2% Probio_FM had a potential to be used as a source of protein and methionine as well as a source of probiotics.

Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Peternakan > Peternakan
Depositing User:	S
Date Deposited:	23 Mar 2021 06:52
Last Modified:	23 Mar 2021 06:52
URI:	https://repository.unja.ac.id/id/eprint/17442

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