The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food
The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food
Wizna1, Rusfidra2, Robi Amizar3, Romi Andika1, Muhammad Haikal1, Zurmiati1*
ABSTRACT
Functional feed is a type of food that contain natural or additive ingredients that have positive health benefits for livestock. This study aims to the effect of fermentation of leftover food from restaurants and hotels with Bacillus amyloliquefaciens on total colony count of Bacillus sp. and nutrition content of leftover food. The research, a 3x3 complete randomized design factorial, consisted of two factors, and each treatment was repeated three times. Factor A is the dose of B. amyloliquefaciens (3, 4, and 5%), and factor B is the fermentation time (3, 4, and 5 days). The total colony count of Bacillus sp., water content, dry matter, crude protein, crude fiber, crude fat, calcium, and phosphorus were measured. The dose of B. amyloliquefaciens and fermentation time significantly effect (p<0.05) the total colony count of Bacillus sp. in the fermented product, but there was no interaction. The dose of B. amyloliquefaciens had a significant effect (p<0.05) on the water content, dry matter, crude protein, crude fat, and calcium. In addition, the dose of B. amyloliquefaciens and fermentation time did not affect crude fiber, phosphor, and ash. In conclusion, fermentation of leftover food with the dose of B. amyloliquefaciens 5% and a fermentation time of 3 days can increase the nutrition content of leftover food and founded the colony count of Bacillus sp. in fermented products.
Keywords | B. amyloliquefaciens, Fermentation, Functional feed, Leftover food, Nutrient content
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September 2023
Vol. 11, Iss. 9, pp. 1411-1596
