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Nutritional profile of red seaweed kappaphycus alvarezii after fermentation using saccharomyces cerevisiae as a feed supplement for white shrimp litopenaeus vannamei nutritional profile of fermented red Seaweed
Hardjani D.K.a, Suantika G.a, Aditiawati P.a
a Biology Doctoral Program, School of Life Science and Technology, Institut Teknologi Bandung (ITB), Bandung, 40132, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]Seaweed has been used in the field of aquaculture as a source of antioxidant, anti-pathogen and immunostimulant. The carrageenan content of seaweed is a potential immunostimulant that can act against bacterial attacks, such as Vibrio alginolyticus on white shrimp culture. This study aims to examine nutrition profile changes in red seaweed Kappaphycus alvarezii after fermentation using Saccharomyces cerevisiae. Fermentation process was done under aerobic conditions at 26-28 °C with an agitation of 125 rpm using. The treatments were varied based on inoculum size and comprised of 5% (v/v), 10% (v/v) and 15% (v/v) inoculum, where each treatment was analyzed in triplicates. Crude protein and fat increased in all treatments. The amino acid and fatty acid content rose to ±20% and ±48%, respectively as a result of biosynthesis by Saccharomyces cerevisiae. Fermented Kappaphycus alvarezii is nutritionally more beneficial compared to the unfermented type, supporting its potential as a feed supplement for white shrimp.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]feed supplement,fermentation,Kappaphycus alvarezii,Saccharomyces cerevisiae[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.22207/JPAM.11.4.01[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]