Rough Protein Bioconversion and Phorbol Ester Biodegradation on Jatropha Curcas L. Seed Cake Fermented with Mold Consortium for Broiler Chicken Feed

Abstract

Jatropha curcas L. seed cake is waste residue from the extraction process of Jatropha curcas L. oil. It has potential as a feed ingredient because it contains high crude protein, but on the other hand the Jatropha curcas L. seed cake contains toxic phorbol ester compounds.  Fermentation process was carried out to reduce phorbol ester level and makes protein easier to digest. The research on protein bioconversion and biodegradation of phorbol ester through fermentation of Jatropha curcas L. seed meal by mold consortium has not been studied, so the purpose of this study was to produce Jatropha curcas L. seed meal with the highest protein content and the lowest phorbol ester content. Aspergillus niger and Neurospora sitophila consortium fermentation treatment with inoculum dose of 3g and 96 hours fermentation time had the highest crude protein increase of 16.88% and reduced 79.6% phorbol ester levels and had a metabolic energy of 3849 kcal / kg. The fermentation treatment by consortium Aspergillus niger and Neurospora sitophila can increase crude protein and reduce phorbol ester level. It can be used as a mixture of broiler chicken feed.