The Effect of Coconut Sugar in Aromatic Bran Production with Liquid Organic Rabbit-Feces Supplement on Lactic Acid Levels and Fleigh Value

Abstract

Rice bran is one of the most abundant and inexpensive feedstuffs in Indonesia; nonetheless, its utilization is constrained by relatively high contents of phytic acid and crude fiber, which hinder mineral absorption and reduce protein digestibility. Fermentation is an effective approach to improve its quality, and its effectiveness can be enhanced by combining a liquid starter with a source of soluble carbohydrate. Accordingly, this study was conducted to evaluate the effect of coconut sugar, as a substitute for molasses, in rice bran fermented with a liquid organic supplement (LOS) derived from rabbit feces, on lactic acid content, pH, dry matter loss, and Fleigh value. A completely randomized design was employed with three treatments and six replications, namely P0 (1 kg rice bran + 300 g rabbit-feces LOS, without coconut sugar), P1 (1 kg rice bran + 250 g LOS + 50 g coconut sugar), and P2 (1 kg rice bran + 225 g LOS + 75 g coconut sugar). The data were analyzed by analysis of variance, followed by Duncan's multiple range test where treatments differed significantly. The results revealed that coconut sugar significantly affected the lactic acid content, dry matter loss, and Fleigh value (P<0.05), whereas it did not significantly affect the pH (P>0.05). The highest lactic acid content and the lowest dry matter loss were obtained in P2 (2.74% and 2.01%, respectively), while the highest Fleigh value was recorded in P1 (200.19). The pH of all treatments remained within the optimal range (3.85 to 3.88), and all treatments produced Fleigh values above 85, which corresponds to very good fermentation quality. Considering all variables, P2 was regarded as the best treatment. It is therefore concluded that coconut sugar is a promising substitute for molasses as a soluble carbohydrate source in the production of fermented rice bran using rabbit-feces LOS.