Digestive Evaluation of Tofu Dregs as Influenced by Fermentation and Tannin Present in the Material Ensiled
Zulkarnain1, Erika B. Laconi2, Anuraga Jayanegara2, Ahmad Sofyan3

1Graduate School of Nutrition and Feed Science, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia; 2Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia; 3Research Unit for Natural Product Technology (BPTBA), Indonesian Institute of Science (LIPI)

Abstract

Tofu dregs is one of the high-protein feed ingredients and it is highly palatable for livestock particularly ruminants. However, tofu dregs has a main disadvantage, i.e., easily to deteriorate due to its high water and protein contents. Fermentation of tofu dregs may be applied in order to prevent such deterioration. The aim of this experiment was to evaluate tofu dregs as influenced by fermentation and tannin extract from acacia bark on in vitro rumen fermentation and digestibility parameters. The experimental treatments were: NK (tofu dregs without fermentation and 0% tannin), NT (tofu dregs without fermentation and 2% tannin), FK (tofu dregs with fermentation and 0% tannin) and FT (tofu dregs with fermentation and 2% tannin). Data were analyzed by analysis of variance according to a randomized complete block design with four treatments and four replications. Results revealed that both dry matter (DMD) and organic matter digestibility (OMD) were not significantly different among the treatments. The NH3 parameter was significantly different (p<0.05) due to fermentation and tannin addition to tofu dregs. Meanwhile, protozoa as one of the microbes which live in the rumen was not influenced by fermentation and tannin addition. In conclusion, fermentation and tannin treatment on tofu dregs do not cause any negative effect of in vitro rumen fermentation and digestibility.

Keywords: Tofu dregs, Fermentation, Tannin, Fermentation Products, Digestibility

Topic: Material Science