Chemical characteristics of fermented broiler feather concentrate using different methods

Abstract

In Indonesia, broiler feather waste is one of the most highly productive wastes. The utilization of broiler feather waste as raw material for feather concentrate has not been widely studied. Feather waste contains keratin protein. This protein is stable and difficult to digest. Therefore, we need a method to produce hair concentrate products that have nutritional value that can be utilized by other livestock. It is hoped that the use of bacteria in the fermentation process of broiler feathers will provide a solution. The purpose of the study was to evaluate the characteristics of broiler concentrate fermented using different methods. A total of four methods of the fermentation process were applied, M-A = Broiler Feather + Bacillus subtilis FNCC 0060, M-B = Broiler Feather + Autoclave + Bacillus subtilis FNCC 0060, M-C = Broiler Feather + 5%NaOH +Bacillus subtilis FNCC 0060, M-D = Broiler Feather + Autoclave + 5%NaOH + Bacillus subtilis FNCC 0060.Bacillus subtilis FNCC 0060 isolates were propagated for preparation for fermentation. The study was designed using a completely randomized design with a unidirectional pattern of 4 treatments and 3 replications. The results showed that the application of different fermentation methods using Bacillus subtilis bacteria only had a different effect on the parameters of fat content, while protein and crude fiber levels did not have a significant effect. The application of the M-C fermentation process treatment is a treatment with better results than the other treatments.