|Judul/Title||An Evaluation of Nutrient Value and Antinutritional Contents of Fermented Moringa oleifera Leaves Meal as Fish Feed Ingredient|
|Penulis/Author||Dr. Senny Helmiati, S.Pi., M.Sc. (1) ; Prof. Dr. Ir. Rustadi, M.Sc. (2); Dr. Ir. Alim Isnansetyo, M.Sc. (3); Prof. Dr. Ir. Zuprizal, DEA. (4)|
|Abstrak/Abstract||The aim of the study was to evaluate nutritive value and antinutritional contents of fermented Moringaoleifera leaves meal as a plant-based protein source as an alternative ingredient for aquafeed. The research stages included processing of M. oleifera leaf meal, preparation and calculation of bacterial density, fermentation process, and analysis of nutrient and antinutrient content. The bacteria used for fermentation is a mixture of T2A (Bacillus sp.), T3P1 (Bacillus sp.) and JAL11 (Lactococcus raffinolactis) bacteria with a density of 2.16×109 cfu/mL. Fermented M. oleifera leaves meal was carried out for 168 hours. Analysis of nutrient content and antinutrient substances of fermented M. oleifera leaves meal was carried out at 24, 48, 72, 96, 120, 144 and 168 hours. The nutrient content of Moringa leaf meal includes moisture (9.04±0.00%), ash (9.70±0.21%), protein (25.77±0.08%), fat (4.80± 0.52%), crude fiber (11.60±0.13%), extract material without nitrogen (39.06±0.52%), energy (351.27±3.27 kcal/100 g), hemicellulose (13.79±0.07%), cellulose (9.9±0.06%) and lignin (15.34±0.31%). Fermentation can increase moisture, ash, protein and fat content, and reduce crude fiber content, nitrogen free extract, hemicellulose,
cellulose, lignin and antinutrients, including phenols, tannins, phytic acid and HCN. The results of the present study show that fermentation is able to improve nutrient dan decrease antinutritional content of M. oleifera leaves meal as a plant-based protein source for further use in aquafeed ingredient.