文章基本信息

标题：In Vitro Characteristics of Concentrate Containing Different Levels of Durio zibethinus Murr Rind Flour Fermented with Pleurotus ostreatus
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作者：E Sulistyowati ; I Badarina ; S Mujiharjo 等
期刊名称：IOP Conference Series: Earth and Environmental Science
印刷版ISSN：1755-1307
电子版ISSN：1755-1315
出版年度：2020
卷号：478
期号：1
DOI：10.1088/1755-1315/478/1/012022
语种：English
出版社：IOP Publishing
摘要：The objectives of this research were to evaluate concentrate containing different levels of Durio zibethinus Murr rind flour fermented with Pleurotus ostreatus in in vitro with goat rumen fluid and fatty acid contents of the concentrate. There were three levels of fermented Durio concentrate (DC): DCA (5% fermented Durio/25% rice bran), DCB (10% fermented Durio/20% rice bran), and DCC (20% fermented Durio/10% rice bran). In averages, dry matter (DM) content was lower; while, sodium (Na), and potassium (K) were found high in DCC. As fiber fraction, lignin content is low in 5% fermented Durio. In vitro characteristics increased with higher fermented Durio in concentrate. Total fatty acid contents decreased with increasing level of fermented Durio. In conclusion, that 5% of fermented Durio could be incorporated in concentrate, potentially could be applied in dairy goat.