Research Article

Nutritive Values and Metabolizable Energy of Amorphopallus companulatus Fermented by Rhyzopus oligosporus as Poultry Feed

Theresia Nur Indah Koni, Agustinus Paga, Redempta Wea and Tri Anggarini Foenay
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

An experiment was conducted to evaluate the effect of Rhizopus oligosporus dosages on the nutritive values and metabolizable energy of Amorphopallus companulatus. This experiment was arranged in a Completely Randomized Design (CRD) with four treatments and five replicates. The treatments were 0, 0.3, 0.6 and 0.9% dosage of R. oligosporus inoculum. The parameters observed were dry matter, crude protein, crude fiber and metabolizable energy of fermented A. companulatus. Results showed that the crude protein content of 0.6% inoculum were significantly higher (p<0.05) than 0.3 and 0.9%. Crude fiber, ether extract content and metabolizable energy were not affected by the treatments.

Related Articles in ASCI
Search in Google Scholar
View Citation
Report Citation

  How to cite this article:

Theresia Nur Indah Koni, Agustinus Paga, Redempta Wea and Tri Anggarini Foenay, 2015. Nutritive Values and Metabolizable Energy of Amorphopallus companulatus Fermented by Rhyzopus oligosporus as Poultry Feed. Pakistan Journal of Nutrition, 14: 322-324.

DOI: 10.3923/pjn.2015.322.324



  1. Almasyhuri, E. Ridwan, H. Yuniati and Hermana, 1999. Effect of fermentation to protein content and amino acid of cassava. J. PGM, 22: 55-61.

  2. Ansil, P.N., S.P. Prabha, A. Nitha, P.J. Wills, V. Jazaira and M.S. Latha, 2012. Curative effect of Amorphophallus campanulatus (Roxb.) Blume. tuber methanolic extract against thioacetamide induced oxidative stress in experimental rats. Asian Pac. J. Trop. Biomed., 2: S83-S89.
    CrossRef  |  Direct Link  |  

  3. AOAC., 1990. Official Methods of Analysis. 15th Edn., Association of Official Analytical Chemists, Washington, DC., USA., Pages: 684
    Direct Link  |  

  4. Boda, K., 1990. Nonconventional Feedstuffs in the Nutrition of Farm Animals. Elsevier, Amsterdam, Oxford, New York, Tokyo, ISBN: 9780444987808, Pages: 257

  5. Cipta, G. and Mirnawati, 2001. Weight of fisiological organ of broiler chicken fed ration with fermented banana peel (Musa brachiarpa). J. Andalasm, 13: 8-13.

  6. Exieshi, E.V., O.M. Obazele and J.M. Olomu, 2011. Performance and energy metabolism by broiler chickens fed maize and millet offals at different dietary levels. J. Agric. Social Res., 11: 14-21.
    Direct Link  |  

  7. Firdouse, S., J. Gupta, P. Alam, A. Firdouse, F. Naaz and M. Durrani, 2012. Pharmacognostic evaluation of Amorphophallus campanulatus tubers. Int. J. Pharm. Life Sci., 3: 2206-2208.
    Direct Link  |  

  8. Gadjar, I., 1995. The role of Rhyzopus species for community and industry. Indonesian Feed Nutr. Prog., 2: 51-56.

  9. Gumilar, J., O. Rachmawan and W. Nurdyanti, 2011. [Physicochemical quality of chicken nugget using suweg (Amorphophallus campalatus B1) flour as filler]. Jurnal Ilmu Ternak, 11: 1-5, (In Indonesian).
    Direct Link  |  

  10. Harijati, N., S. Widyarti and R. Azrianingsih, 2011. Effect of dietary Amorphophallus sp from east java on LDL-C rats (Rattus novergicus Wistar strain). J. Trop. Life Sci., 1: 50-54.
    Direct Link  |  

  11. Haryati, T. and A.I. Sutikno, 1994. Increasing nutritive value of cocoa peel husk through bioprocess by different fungi. J. Ilmu dan Peternakan. Indon., 8: 34-37.

  12. Koni, T., B.T. Jublina and R.K. Pieter, 2013. Utilization of fermented banana peels by tempe yeast (Rhyzopus oligosporus) in ration on the growth of broiler. J. Vet. Indon., 14: 365-370.

  13. Kovac, B. and P. Raspor, 1997. The use of the mould Rhizopus oligosporus in food production. Food Technol. Biotechol., 35: 69-73.
    Direct Link  |  

  14. Paredes‐Lopez, O., G.I. Harry and J. Gonzalez‐Castaneda, 1990. Sensory evaluation of tempeh produced by fermentation of common beans. J. Food Sci., 55: 123-126.
    CrossRef  |  Direct Link  |  

  15. Steel, R.G.D. and J.H. Torrie, 1989. Principles and Procedures of Statistics Biometric Approach. 2nd Edn., McGraw-Hill, Jakarta Capital Region, Indonesia

  16. Wizna, H.A., Y. Rizal, A. Dharma and I.P. Kompiang, 2009. Improving the quality of tapioca by-products (Onggok) as poultry feed through fermentation by Bacillus amyloliquefaciens. Pak. J. Nutr., 8: 1630-1640.
    CrossRef  |  Direct Link  |  

©  2023 Science Alert. All Rights Reserved